Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats

Journal of Clinical Biochemistry and Nutrition

Volumn 52, Issue 1, 2013, Pages 49-57

  Yang, Hye Jeong ^a   Kim, Hyun Jin ^a   Kim, Min Jung ^a   Kang, Suna ^b   Kim, Da Sol ^b   Daily, James W ^c   Jeong, Do Youn ^d   Kwon, Dae Young ^a   Park, Sunmin ^b  

^a Korea Food Research Institute   (South Korea)

^b Hoseo University   (South Korea)

^c Daily Manufacturing Inc   (United States)

^d Sungchang Research Center for Fermentation Microbes   (South Korea)

Author keywords

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

Indexed keywords

ANTIDIABETIC AGENT; CHUNKKOOKJANG; FATTY ACID; GLUCOSE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BACILLUS LICHENIFORMIS; CELL PROLIFERATION; CONTROLLED STUDY; DRUG EFFICACY; FERMENTED PRODUCT; GLUCOSE HOMEOSTASIS; HYPERINSULINEMIA; IN VITRO STUDY; INSULIN RELEASE; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; PANCREAS RESECTION; RAT; SIGNAL TRANSDUCTION; SOYBEAN; TRADITIONAL MEDICINE;

GLYCINE MAX; RATTUS;

EID: 84872339511     PISSN: 09120009     EISSN: None     Source Type: Journal    
DOI: 10.3164/jcbn.12-54     Document Type: Article

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