We previously reported that pyridoxine and its derivatives exert antidiabetic effects by alleviating postprandial hyperglycemia via inhibition of carbohydrate-hydrolyzing enzymes in normal sprague–dawley (SD) rats. In this study, we aimed to further evaluate whether long-term pyridoxal supplementation decreases the blood glucose levels using SD rats. SD rats were randomly assigned to groups fed a high-carbohydrate diet (66.1% cornstarch) with or without pyridoxal (4%) for 36 days. Changes in body weight, blood glucose levels, and food intake were measured daily for 36 days. Dietary supplementation with pyridoxal significantly decreased the blood glucose levels (P<0.001) and body weight (P<0.001) in mice. Glycated hemoglobin (HbA1c) levels, which are good indicators of plasma glucose concentrations over prolonged periods, were also significantly decreased over five weeks (P<0.001). Similarly, dietary treatment with Acarbose ® (0.04%), a positive control, also significantly decreased the blood glucose and HbA1c levels and body weight. Overall, our findings suggest that pyridoxal inhibits weight gain and alleviates postprandial hyperglycemia by decreasing glucose absorption and HbA1c levels.

This study was designed to evaluate antihyperglycemic and antihyperlipidemic effects of ethanol extracts of Taraxacum mongolicum (T.m.) on streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley rats were randomly assigned to five groups: normal (NC), STZ-control (DC), and three experimental groups. Diabetes was induced in Sprague-Dawley rats with a single intravenous injection [45 mg/kg body weight (b.w.)] of STZ. An ethanol extract of T.m. was orally given to diabetic rats for 14 days. Three experimental groups were additionally treated with T.m. extract at doses of 1 g/kg b.w./day for T.m.-1, 2 g/kg b.w./day for T.m.-2, and 3 g/kg b.w./day for T.m.-3. Oral administration of T.m.-2 significantly increased their body weights. T.m.-1 and T.m.-2 significantly decreased aspartate aminotransferase (AST) levels than DC. T.m.-1 and T.m.-2 group significantly decreased blood glucose levels. Total cholesterol, triglycerides, and free fatty acids were significantly decreased whereas high-density lipoprotein cholesterol was significantly increased in groups treated with T.m. extract than those in the DC group. These results support the fact that administration of T.m. extract can reduce hyperglycemia and hyperlipidemia risk in diabetic rats.

This study demonstrated the effects of extracts from the mushroom Keumsa sangwhang(Phellinus linteus) (KPLE) on fasting glucose and cholesterol levels in human blood. In this double-blind, placebo-controlled human intervention study, healthy volunteers were randomized to receive 3.3 g of KPLE (n=31) or placebo (n=31) per day by oral administration for 8 weeks. The cholesterol and fasting serum glucose levels were evaluated before and after treatment. The fasting serum glucose level was significantly decreased by KPLE administration (p<0.01), but the total cholesterol, triglyceride, HDLcholesterol and LDL-cholesterol concentrations did not change. This study suggests a possibility that KPLE may be useful as a functional food for the prevention of diabetes mellitus.

Recently, the prevalence of diabetes and metabolic syndrome is increasing and has become a social problem. Considering the fact that many Koreans consumed fermented milk, this study was performed to determine the positive effect of fermented milk with indigestible dextrin formulation (Dr. Insue) for patients impaired glucose tolerance or potentially metabolic syndrome, diabetic. Long-term drinking of fermented milk, Dr. Insue did not cause the rise in blood glucose after a meal and has no side effects such as discomfort digestive-organ in spite of intake 12 wk. Also, It confirmed that there is no adverse effect about hematological and biochemical tests, including glycosylated hemoglobin. It is suggested that fermented milk, Dr.Insue is suitable beverage for potentially diabetic patients with metabolic syndrome of impaired glucose tolerance. Additionally, it should be considered to be a means to investigate the changes of cardiovascular risk of ingestion of the fermented milk and research through the increases the amount indigestible dextrin formulation or extending the period of intake. Keywords: fermented