Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia

Wakana Doi, Yumi Asada, Ayaka Ohno, Yoshiko Okuda, Shota Masuda, Ayano Matsumoto, Chihiro Mori, Takaya Agarie, Kohji Ishihara, Takayuki Murakami, Noriyoshi Masuoka


Backgrounds: We reported that feeding 5% Asperagillus awamori-fermented burdock root diet was effective in preventing mouse hyperglycemia caused by alloxan.

Methods: Diets containing 5% burdock roots were prepared from raw and Asperagillus awamori-fermented burdock root powders. Acatalasemic mice, having a quite low catalase activity in blood, and normal mice were fed these diets for 14 weeks, separately. Then, alloxan (200 mg/ kg of body weight) or PBS was intraperitoneally administrated to each mouse. After 5 day from the administration, blood glucose assay and glucose tolerance test were carried out, and then insulin, C-peptide and lipid peroxide in plasma were examined.

Results: Incidences of hyperglycemia in normal mice fed control, raw and fermented burdock root diets were 25, 20 and 11 %, respectively, and these in acatalasemic mice were 73, 80 and 27%. Insulin and C-peptide in plasma of mice fed raw burdock root diet or control diet were low compared to mice fed the fermented diet.

Conclusions: Intake of raw burdock root does not suppress the alloxan-induced hyperglycemia but the fermented burdock root does. It is suggested that Asperagillus awamori plays an important role for the prevention.


Burdock root, hyperglycemia, insulin, oxidative stress, alloxan, Asperagillus awamori

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DOI: http://dx.doi.org/10.5539/jfr.v4n4p10

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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