Fermented Rice Bran Mitigated the Syndromes of Type 2 Diabetes in KK-Ay Mice Model

Afifah Zahra Agista, Ami Kato, Tomoko Goto, Takuya Koseki, Akira Oikawa, Yusuke Ohsaki, Michiko Yamaki, Chiu Li Yeh, Suh Ching Yang, Ardiansyah, Slamet Budijanto, Michio Komai, Hitoshi Shirakawa

研究成果: 雜誌貢獻文章同行評審

摘要

Background: Diabetes is a devastating disease that causes millions of deaths. Fermented rice bran (FRB), made by fermenting rice bran with Aspergillus kawachii and a mixture of lactic acid bacteria, was hypothesized to b able to improve diabetes-related symptoms. This study aimed to investigate the effects of FRB supplementation in mitigating type 2 diabetes symptoms and identifying FRB bioactive compounds. Methods: In this study, KK-Ay mice (4 w.o. male) were used as a model for type 2 diabetes. Mice were divided into three different groups. The first group received a control diet, the second received a 12.5% non-fermented rice bran (RB) supplemented diet, and the last group was fed a 12.5% FRB-supplemented diet. Supplementation was done for 4 weeks. Results: FRB supplementation lowered the blood glucose level, OGTT, HOMA-IR, total cholesterol, liver RAGE protein, and glucokinase in KK-Ay mice. Metabolome analysis of RB and FRB showed that fermentation increased bioactive compounds in rice bran, such as GABA, L-theanine, and carnitine. It also increased the levels of various free amino acids while converting some amino acids such as arginine, tyrosine, and tryptophan into other metabolites. Conclusions: This research showed the potency of FRB supplementation as a preventive agent against type 2 diabetes. © 2024 by the authors.
原文英語
文章編號614
期刊Metabolites
14
發行號11
DOIs
出版狀態已發佈 - 11月 2024

Keywords

  • Aspergillus kawachii
  • diabetes
  • fermented rice bran
  • lactic acid bacteria

ASJC Scopus subject areas

  • 內分泌學、糖尿病和代謝
  • 生物化學
  • 分子生物學

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