Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice

Hee jin Jun, Young Mi Choi, Minh Hien Hoang, Yoayao Jia, Ji Hae Lee, Sung-Joon Lee

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Red yeast (Monascus purpureus) fermented over rice has a limited hypoglycemic activity. To enhance its glucose-lowering effect, we fermented red yeast over waxy barley, a hypoglycemic grain with high levels of fibers and β-glucans, and investigated the metabolic effects of red yeast barley (RYB) in high-fat-fed hyperglycemic db/db mice for 6 weeks. The fasting glucose levels were significantly reduced in the RYB group at 6 weeks by 25% (p<0. 05), as was the glucose tolerance (-27% of area under the curve in RYB vs. controls, p<0. 05). Plasma insulin levels and the expression of PPAR-γ were unaltered, however, the phosphorylation activation of hepatic AMP-activated protein kinase (AMPK) was increased significantly in RYB group compared with controls suggesting that hypoglycemic effect of RYB may be achieved by AMPK-dependent mechanism. RYB may be used as a hypoglycemic functional food modulating cellular AMPK activity.

Original languageEnglish
Pages (from-to)1265-1270
Number of pages6
JournalFood Science and Biotechnology
Volume20
Issue number5
DOIs
Publication statusPublished - 2011 Nov 1

Fingerprint

AMP-activated protein kinase
AMP-Activated Protein Kinases
Hordeum
phosphorylation
Yeasts
barley
Phosphorylation
yeasts
Glucose
glucose
mice
Hypoglycemic Agents
glycemic effect
Monascus
Monascus purpureus
Functional Food
Peroxisome Proliferator-Activated Receptors
Glucans
glucose tolerance
glucans

Keywords

  • AMP-activated protein kinase (AMPK)
  • barley
  • glucose tolerance
  • Monascus purpureus
  • red yeast

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice. / Jun, Hee jin; Choi, Young Mi; Hoang, Minh Hien; Jia, Yoayao; Lee, Ji Hae; Lee, Sung-Joon.

In: Food Science and Biotechnology, Vol. 20, No. 5, 01.11.2011, p. 1265-1270.

Research output: Contribution to journalArticle

Jun, Hee jin ; Choi, Young Mi ; Hoang, Minh Hien ; Jia, Yoayao ; Lee, Ji Hae ; Lee, Sung-Joon. / Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice. In: Food Science and Biotechnology. 2011 ; Vol. 20, No. 5. pp. 1265-1270.
@article{2d739400a0424502a8593a754ca16fd0,
title = "Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice",
abstract = "Red yeast (Monascus purpureus) fermented over rice has a limited hypoglycemic activity. To enhance its glucose-lowering effect, we fermented red yeast over waxy barley, a hypoglycemic grain with high levels of fibers and β-glucans, and investigated the metabolic effects of red yeast barley (RYB) in high-fat-fed hyperglycemic db/db mice for 6 weeks. The fasting glucose levels were significantly reduced in the RYB group at 6 weeks by 25{\%} (p<0. 05), as was the glucose tolerance (-27{\%} of area under the curve in RYB vs. controls, p<0. 05). Plasma insulin levels and the expression of PPAR-γ were unaltered, however, the phosphorylation activation of hepatic AMP-activated protein kinase (AMPK) was increased significantly in RYB group compared with controls suggesting that hypoglycemic effect of RYB may be achieved by AMPK-dependent mechanism. RYB may be used as a hypoglycemic functional food modulating cellular AMPK activity.",
keywords = "AMP-activated protein kinase (AMPK), barley, glucose tolerance, Monascus purpureus, red yeast",
author = "Jun, {Hee jin} and Choi, {Young Mi} and Hoang, {Minh Hien} and Yoayao Jia and Lee, {Ji Hae} and Sung-Joon Lee",
year = "2011",
month = "11",
day = "1",
doi = "10.1007/s10068-011-0174-7",
language = "English",
volume = "20",
pages = "1265--1270",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",
number = "5",

}

TY - JOUR

T1 - Red yeast barley reduces plasma glucose levels and activates AMPK phosphorylation in db/db mice

AU - Jun, Hee jin

AU - Choi, Young Mi

AU - Hoang, Minh Hien

AU - Jia, Yoayao

AU - Lee, Ji Hae

AU - Lee, Sung-Joon

PY - 2011/11/1

Y1 - 2011/11/1

N2 - Red yeast (Monascus purpureus) fermented over rice has a limited hypoglycemic activity. To enhance its glucose-lowering effect, we fermented red yeast over waxy barley, a hypoglycemic grain with high levels of fibers and β-glucans, and investigated the metabolic effects of red yeast barley (RYB) in high-fat-fed hyperglycemic db/db mice for 6 weeks. The fasting glucose levels were significantly reduced in the RYB group at 6 weeks by 25% (p<0. 05), as was the glucose tolerance (-27% of area under the curve in RYB vs. controls, p<0. 05). Plasma insulin levels and the expression of PPAR-γ were unaltered, however, the phosphorylation activation of hepatic AMP-activated protein kinase (AMPK) was increased significantly in RYB group compared with controls suggesting that hypoglycemic effect of RYB may be achieved by AMPK-dependent mechanism. RYB may be used as a hypoglycemic functional food modulating cellular AMPK activity.

AB - Red yeast (Monascus purpureus) fermented over rice has a limited hypoglycemic activity. To enhance its glucose-lowering effect, we fermented red yeast over waxy barley, a hypoglycemic grain with high levels of fibers and β-glucans, and investigated the metabolic effects of red yeast barley (RYB) in high-fat-fed hyperglycemic db/db mice for 6 weeks. The fasting glucose levels were significantly reduced in the RYB group at 6 weeks by 25% (p<0. 05), as was the glucose tolerance (-27% of area under the curve in RYB vs. controls, p<0. 05). Plasma insulin levels and the expression of PPAR-γ were unaltered, however, the phosphorylation activation of hepatic AMP-activated protein kinase (AMPK) was increased significantly in RYB group compared with controls suggesting that hypoglycemic effect of RYB may be achieved by AMPK-dependent mechanism. RYB may be used as a hypoglycemic functional food modulating cellular AMPK activity.

KW - AMP-activated protein kinase (AMPK)

KW - barley

KW - glucose tolerance

KW - Monascus purpureus

KW - red yeast

UR - http://www.scopus.com/inward/record.url?scp=84863242253&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84863242253&partnerID=8YFLogxK

U2 - 10.1007/s10068-011-0174-7

DO - 10.1007/s10068-011-0174-7

M3 - Article

AN - SCOPUS:84863242253

VL - 20

SP - 1265

EP - 1270

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 5

ER -