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

Abstract


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.


Keywords


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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