Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Glycemic Index and Oral Glucose Tolerance Test of Takju (Korean turbid rice wine) Lees Extract

막걸리 박 열수추출물의 혈당지수 및 제2형 당뇨 모델 동물에서 경구혈당내성에 미치는 영향에 관한 연구

  • Lee, Hyun-Sook (Department of Sports Management, Seoul Social Welfare Graduate University) ;
  • Hong, Kyoung-Hee (NongShim R&BD Center, Health Food Technology Team) ;
  • Yoon, Cheol-Ho (Department of Industrial Engineering & Management, Sunmoon University) ;
  • Cho, Woo-Kyoun (Department of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 이현숙 (서울사회복지대학원대학교 스포츠산업학과) ;
  • 홍경희 ((주)농심 R&BD 센터 연구개발실 건강기능기술팀) ;
  • 윤철호 (선문대학교 공과대학 산업경영공학과) ;
  • 조우균 (가천의과학대학교 식품영양학과) ;
  • 김순미 (가천의과학대학교 식품영양학과)
  • Published : 2008.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

Takju lees extract is expected to be a promising material for functional food. This study was conducted in order to assess the glycemic index (GI) of Takju lees extract and its effects in an oral glucose tolerance test (OGTT). The GI for Takju lees extract was evaluated with 10 healthy young adults (Male 5, Female 5). OGTT was conducted in 20 male db/db mice, fed on a diet containing 2% Takju lees extract for 4 weeks. Those animals were subjected to OGTT after one oral administration of Takju lees extract at 2 g/kg BW. The GI of the Takju lees extract was measured at 97.97. The effects of the Takju lees extract on the oral glucose tolerance test in db/db mice evidenced no differences as compared to the control group. In conclusion, Takju lees extract is a high GI material, and it has no effect on blood glucose levels in a type II diabetic animal model. Further studies will be required to confirm its anti-diabetic effects.

Keywords

References

  1. Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS. 2005. Glycaemic index methodology. Nutr. Res. Rev., 18:145-171 https://doi.org/10.1079/NRR2005100
  2. Cho MK, Lee WJ. 1996. Preparation of high-fiber bread with soybean curd residue and Makkolli (rice wine) residue. J. Korean Soc. Food Sci. Nutr., 25(4):632-636
  3. Cho SY, Park JW, Rhee C. 1998. Edible films from protein concentrates of rice wine meal. Korean J. Food Sci. Technol., 30(5):1097-1098
  4. Gekkeikan Sake Co. LTD. 1993. JP Patent 294844A
  5. Japan Natural Lab. Co. LTD. 2004. JP Patent 346045 A0
  6. Jeong JW, Park KJ. 2006. Quality Characteristics of Loaf Bread Added with Takju powfer. Korean J. Food Sci. Technol., 38(1):52-58
  7. Kang HJ. 2006. Physiochemical characteristics of Yackwa added rice wine cake during storage. Master's thesis, Sungshin Women's University
  8. Kim SM, Cho WK. 2006. Effect of Takju (Korean turbid rice wine) lees on the serum glucose levels in Streptozotocin-induced diabetic rats. Korean J. Food Culture, 21(6):638-643
  9. Kim SM, Yoon CH, Cho WK. 2007. Quality characteristics of noodle with Takju (Korean turbid rice wine) lees. Korean J. Food Culture, 22(3):359-364
  10. Korea, National Statistical Office. 2006. Statistical Yearbook of National Tax
  11. Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted Kochuzang (in Korean). Korean J. Food Sci. Technol., 23(1):109-113
  12. Lim YS, Bae SM, Kim K. 2004. Production of yeast spores from rice wine cake. Korean J. Microbiol. Biotechnol., 32(2):184-189
  13. Nippon Shuzo Kumai Chiyuuoukai, 1998. JP Patent 146166
  14. Reeves PG, Nielsen FH, Fahey GC. 1993. AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. J. Nutr., 123(11):1939-1951 https://doi.org/10.1093/jn/123.11.1939
  15. Saito Y, Wanezaki K, Kawato A, Imayasu S. 1994. Structure and activity of angiotensin I converting enzyme inhivitory peptides from sake and sake lees. Biosci. Biotechno. Biochem., 58(10):1767-1771 https://doi.org/10.1271/bbb.58.1767