Antidiabetic effect of noodles containing fermented lettuce extracts

Soon Yeon Jeong, Eunjin Kim, Ming Zhang, Yun Seong Lee, Byeongjun Ji, Sun Hee Lee, Yu Eun Cheong, Soon Il Yun, Young Soo Kim, Kyoung Heon Kim, Min Sun Kim, Hyun Soo Chun, Sooah Kim

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study. The γ-aminobutyric acid (GABA) content, antioxidant capacity, and total polyphenol content of the FLE noodles were analyzed and compared with those of standard noodles. In addition, oral glucose and sucrose tolerance, and fasting blood glucose tests were performed using a high-fat diet/streptozotocin-mediated diabetic mouse model. Serum metabolite profiling of mice feed standard or FLE noodles was performed using gas chromatography–time-of-flight mass spectrometry (GC–TOF-MS) to understand the mechanism changes induced by the FLE noodles. The GABA content, total polyphenols, and antioxidant activity were high in FLE noodles compared with those in the standard noodles. In vivo experiments also showed that mice fed FLE noodles had lower blood glucose levels and insulin resistance than those fed standard noodles. Moreover, glycolysis, purine metabolism, and amino acid metabolism were altered by FLE as determined by GC–TOF-MS-based metabolomics. These results demonstrate that FLE noodles possess significant antidiabetic activity, suggesting the applicability of fermented lettuce extract as a potential food additive for diabetic food products.

Original languageEnglish
Article number520
JournalMetabolites
Volume11
Issue number8
DOIs
Publication statusPublished - 2021 Aug

Keywords

  • Antidiabetic effect
  • Fermented lettuce extract
  • GC–TOF-MS
  • Metabolomics
  • Noodles

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology

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