A popular fermented soybean food of Northeast India exerted promising antihyperglycemic potential via stimulating PI3K/AKT/AMPK/GLUT4 signaling pathways and regulating muscle glucose metabolism in type 2 diabetes

Abstract

This study examined the antidiabetic efficacy of popular fermented soybean foods (FSF) of Northeast (NE) India. Results showed that among different FSF, aqueous extract of Hawaijar (AEH), a traditional FSF of Manipur, NE India, significantly augmented glucose utilization in cultured myotubes treated with high glucose (HG, 25 mM). Furthermore, AEH also upregulated glucose uptake, glucose‐6‐phosphate level, and phopho‐PI3K/phospho‐AKT/phospho‐AMPK/GLUT4 protein expression in HG‐treated myotubes. In vivo studies demonstrated that AEH supplementation (50, 100, or 200 mg/kg body weight/day, oral gavaging, 16 weeks) reduced body weight, fasting blood glucose, glycated hemoglobin, insulin resistance, and glucose intolerance in rats fed with high‐fat diet (HFD). AEH supplementation stimulated phopho‐PI3K/phospho‐AKT/phospho‐AMPK/GLUT4 signaling cascades involved in glucose metabolism of muscle tissues in diabetic rats. Chemical profiling of AEH (SDS‐PAGE, immunoblotting, and HRMS) suggests the possible role of bioactive proteins/peptides and isoflavones underlying the antihyperglycemic potential AEH. Results from this study will be helpful for developing food‐based prophylactics/therapeutics in managing hyperglycemia. Practical applications Fermented soybean foods are gaining acceptance due to multiple health benefits. This study for the first time reports the antidiabetic potential of Hawaijar, an indigenous fermented soybean food of North‐East India. Higher abundance of bioactive compounds (isoflavones and proteins/peptides) in Hawaijar may be responsible for the alleviation of impaired glucose metabolism associated with diabetes. The findings may be helpful for the development of a novel therapeutic to achieve better control of hyperglycemia and improve the lives of the patient population with diabetes.

Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

“…Interestingly, anti-diabetic properties have also been observed in some Himalayan fermented soybean foods, and probably delay the progression of type-2 diabetes [52]. A higher abundance of bioactive compounds such as isoflavones and peptides could reduce the impairments associated with diabetes [53]. B. subtilis in fermented soybean foods have been proven to have hypoglycaemic effect [53].…”

“…A higher abundance of bioactive compounds such as isoflavones and peptides could reduce the impairments associated with diabetes [53]. B. subtilis in fermented soybean foods have been proven to have hypoglycaemic effect [53].…”