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.

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