Long-term consumption of fermented soybean-derived Chungkookjang enhances insulinotropic action unlike soybeans in 90% pancreatectomized diabetic rats

Abstract

Based on these results, the fermentation of soybeans predominantly with Bacillus subtilis generated isoflavonoid aglycones and small peptides, which improved insulinotropic action in islets of type 2 diabetic rats. Overall, the anti-diabetic action of CKJ was superior to CSB in type 2 diabetic rats.

An overview on antidiabetic medicinal plants having insulin mimetic property

“…In addition, Chungkookjang potentiated insulin/IGF-1 signaling in islets via the induction of insulin receptor substrate-2 expression, leading to increased pancreatic duodenal homeobox-1, insulin promoter transcription factor. In parallel with the enhancement of the signaling, Chungkookjang elevated pancreatic beta-cell hyperplasia by increasing its proliferation and decreasing apoptosis [34] .…”

Biofunctionality of Probiotic Soy Yoghurt

“…Soy proteins are rich in arginine and glycine, which are involved in insulin and glucagon secretion from the pancreas. Decreased plasma insulin by soy yoghurt may be due to decreased release from the pancreas or increased hepatic removal [55]. Thus, the decrease in cholesterol seen with soy protein in soy yoghurt may be due to the decreased insulin-glucagon ratio caused by arginine and glycine.…”

Fermented Soybean Products and Their Bioactive Compounds

“…The expression of hepatic ACS (acyl-CoA synthase), CTP-1 (carnitine palmitoyltransferase-1), ACO (acyl-CoA oxidase), and UCP2(uncoupling protein-2) were increased by chungkukjang supplementation. The data demonstrated that chungkukjang supplementation leads to increased mRNA expressions of enzymes and protein involved in fatty acid oxidation in liver, reduced accumulation of body fat and improvement of serum lipids in high fat diet fed mice (Kwon et al, 2007a;Soh et al, 2008). In addition, the hepatic transcriptional profiles using cDNA microarray showed that several genes involved in fatty acid catabolism (Acaa2, Mgll, Phyh, Slc27a2, Slc27a5), which were the main genes that had altered expressions by high fat diet, were normalized by chungkukjang consumption (Table 5) (Soh et al, 2011).…”

“…Yang et al, 2003). In addition, dietary supplementation with chungkukjang exerted not only hypoglycemic effects but also antioxidant effects in diabetic rats (Kwon et al, 2007a). After fermentation, isoflavonoid glycones are changed into isoflavonoid aglycones, which seem to have greater anti-diabetic activity than do isoflavonoid glycones (Table 1, 2, 3) .…”

“…Kwon et al, 2006Kwon et al, , 2007aKwon et al, , 2007b; several animal studies and a few human studies have evaluated the effects of fermented soybeans on glucose metabolism as reviewed previously . We found that chungkukjang improves glucose homeostasis by enhancing hepatic insulin sensitivity and insulinotropic actions in 90% pancreatectomized rats, a type 2 diabetic animal model (Kwon et al, 2007a(Kwon et al, , 2007b. In addition, chungkukjang enhanced glucose-stimulated insulin secretion in a hyperglycemic clamp study in diabetic rats and increased pancreatic -cell mass via increased proliferation and decreased apoptosis.…”