Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Hypoglycemic Effect of Onion Skin Extract in Animal Models of Diabetes Mellitus

  • Lee, Soo-Kyung (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Biomedical Engineering, Inje University) ;
  • Hwang, Ji-Yeon (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Biomedical Engineering, Inje University) ;
  • Kang, Ming-Jung (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Biomedical Engineering, Inje University) ;
  • Kim, Young-Mee (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Biomedical Engineering, Inje University) ;
  • Jung, Suk-Hee (Onion Food Co., Ltd.) ;
  • Lee, Jai-Hyun (Department of Genetic Engineering, Dong-A University) ;
  • Kim, Jung-In (Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Institute of Biomedical Engineering, Inje University)
  • Published : 2008.02.29
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Abstract

Hypoglycemic effect of onion skin extract in vitro and in vivo was investigated. A methanol extract of onion skin inhibited yeast $\alpha$-glucosidase with an $IC_{50}$ of 0.159 mg/mL. A single oral administration of the onion skin extract (500 mg/kg) significantly lowered the postprandial area under the glucose response curve to starch (1 g/kg, p<0.05). Three-week-old db/db mice were fed an AIN-93G diet or a diet supplemented with a 0.5% onion skin extract for 7 weeks after a 1-week adaptation period. Consumption of onion skin extract significantly reduced the levels of plasma glucose, insulin, and blood glycated hemoglobin as compared with the control group (p<0.05). These findings suggest that onion skin is effective in controlling hyperglycemia in animal models of type 2 diabetes mellitus, at least in part by inhibiting $\alpha$-glucosidase activity.

Keywords

References

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