Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice

Streptozotocin으로 유도된 제1형 당뇨 생쥐에서 생막걸리 투여가 혈당 및 생존률에 미치는 영향

  • Lee, Hyun Sook (Department of Food Science & Nutrition, Dongseo University) ;
  • Kim, Soon Mi (Department of Food & Nutrition, Gachon University)
  • Received : 2015.10.21
  • Accepted : 2015.12.04
  • Published : 2015.12.30
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Abstract

Makgeolli is a health beneficial food for diabetes compared to other alcoholic beverages. We examined the effect of Makgeolli on blood glucose level and survival rate in a streptozotocin (STZ)-induced diabetic mouse model. We force fed 30 male STZ-induced diabetic ICR mice Makgeolli consisting of 6% alcohol (DM-MAK), 6% ethanol (DM-EtOH), or distilled water (DM-DW) for 4 weeks. In the DM-MAK group, food intake and water intake were higher than those of other groups after 4 weeks. Body weight, however, was not different among the experimental groups. We also found no significant difference in blood glucose level among the experimental groups. In normal ICR mice fed Makgeolli for 1 week, the area of the blood glucose curve was higher than those of other groups fed 6% ethanol, 2% glucose, or distilled water. Survival rates of STZ-induced diabetic mice fed Makgeolli, 6% ethanol, or DW for 4 weeks were 100%, 25%, and 62.5%, respectively. In conclusion, Makgeolli had no beneficial effect on blood glucose in a STZ-induced diabetic mouse model, although their survival rate was high. These results show that Makgeolli has an effect on type 1 diabetes through other mechanisms than blood glucose control.

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References

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