Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro

Nutrition

Volumn 27, Issue 2, 2011, Pages 244-252

  Kwon, Dae Young ^a   Hong, Sang Mee ^b   Ahn, Il Sung ^b   Kim, Min Jung ^a   Yang, Hye Jeong ^a   Park, Sunmin ^b  

^a Korea Food Research Institute   (South Korea)

^b Hoseo University   (South Korea)

Author keywords

Fermented soybeans; Glucagon like peptide 1 secretion; Insulin sensitizing action; Insulinotropic action; Proliferator activated receptor

Indexed keywords

DAIDZEIN; EXENDIN 4; GENISTEIN; GLUCAGON LIKE PEPTIDE 1; GLYCITEIN; INSULIN; INSULIN RECEPTOR SUBSTRATE 2; ISOFLAVONOID; PEPTIDE; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR GAMMA; PROTEIN KINASE B; ROSIGLITAZONE; SOMATOMEDIN C; TRANSCRIPTION FACTOR PDX 1;

ADIPOCYTE; ANIMAL CELL; ARTICLE; CELL STRAIN 3T3; CELL VIABILITY; CONTROLLED STUDY; DRUG ISOLATION; EMBRYO; ENTEROENDOCRINE CELL; FERMENTED PRODUCT; HUMAN; HUMAN CELL; IN VIVO STUDY; INSULIN LIKE ACTIVITY; INSULIN RELEASE; INSULIN SENSITIVITY; MOUSE; NONHUMAN; PANCREAS ISLET BETA CELL; PRIORITY JOURNAL; PROTEIN EXPRESSION; PROTEIN PHOSPHORYLATION; SIGNAL TRANSDUCTION; SOYBEAN;

3T3-L1 CELLS; ANALYSIS OF VARIANCE; ANIMALS; FERMENTATION; GENISTEIN; GLUCAGON-LIKE PEPTIDE 1; HUMANS; HYPOGLYCEMIC AGENTS; INSULIN; INSULIN RECEPTOR SUBSTRATE PROTEINS; ISOFLAVONES; MICE; PEPTIDES; SOY FOODS;

GLYCINE MAX;

EID: 78650828790     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2010.02.004     Document Type: Article

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