Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats

Nutrition and Metabolism

Volumn 9, Issue , 2012, Pages

  Yang, Hye Jeong ^a   Kwon, Dae Young ^a   Kim, Min Jung ^a   Kang, Suna ^b   Park, Sunmin ^b  

^a Korea Food Research Institute   (South Korea)

^b Hoseo University   (South Korea)

Author keywords

cell proliferation; Hepatic glucose output; Insulin secretion; Insulin sensitivity; Long term fermented soybeans

Indexed keywords

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; CELL GROWTH; CELL SURVIVAL; CONTROLLED STUDY; DIABETES MELLITUS; FERMENTATION; GLUCOSE TOLERANCE; IMMUNOHISTOCHEMISTRY; INSULIN RELEASE; INSULIN RESISTANCE; INSULIN SENSITIVITY; MALE; NONHUMAN; PANCREAS ISLET BETA CELL; RAT; SOYBEAN; WESTERN BLOTTING;

ANIMALIA; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; GLYCINE MAX; RATTUS;

EID: 84862230161     PISSN: None     EISSN: 17437075     Source Type: Journal    
DOI: 10.1186/1743-7075-9-37     Document Type: Article

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