Anti-diabetic effect of the soybean extract fermented by Bacillus subtilis MORI in db/db mice

Food Science and Biotechnology

Volumn 21, Issue 6, 2012, Pages 1669-1676

  Nam, Hajin ^a   Jung, Harry ^a   Karuppasamy, S ^a   Park, Young Shik ^b   Cho, Yong Seok ^b,c   Lee, Jae Yeon ^b   Seong, Su Il ^b,c   Suh, Jun Gyo ^a  

^a Hallym University   (South Korea)

^b R and D Center for Life Science   (South Korea)

^c Suwon University   (South Korea)

Author keywords

Bacillus subtilis MORI; blood glucose; fermented soybean extract; pancreatic cell; type 2 diabetes

Indexed keywords

BACTERIOLOGY; GLUCOSE; INSULIN; MAMMALS;

BACILLUS SUBTILIS; BLOOD GLUCOSE; BLOOD GLUCOSE LEVEL; FERMENTED SOYBEANS; INSULIN-DEPENDENT DIABETES MELLITUS; PANCREATIC ISLET; PLASMA INSULIN LEVELS; TYPE-2 DIABETES;

BLOOD;

ANIMALIA; BACILLUS SUBTILIS; GLYCINE MAX; MUS;

EID: 84871914164     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0222-y     Document Type: Article

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