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Drug Discov Ther. 2020;14(1):8-13. doi: 10.5582/ddt.2020.01002.

Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an in vivo evaluation system and inhibit glucose uptake by human intestinal cells.

Author information

1
Department of Microbiology, Meiji Pharmaceutical University, Tokyo, Japan.
2
Teikyo University Institute of Medical Mycology, Tokyo, Japan.
3
Genome Pharmaceuticals Institute Co., Ltd., Tokyo, Japan.

Abstract

Natto is a well-known traditional Japanese food produced by fermenting soybeans with Bacillus subtilis var natto. Here we found that the water-soluble viscous fraction of natto inhibits sucrose- or glucose-induced hyperglycemia in silkworms. The water-soluble viscous fraction treated with DNase I, RNase A, and proteinase K, followed by phenol extraction also suppressed sucrose-induced hyperglycemia in silkworms. The enzyme-treated polysaccharide fraction of natto inhibits glucose uptake by Caco-2 cells, human intestinal epithelial cells. These findings suggest that the polysaccharide components of natto selected on the basis of their suppressive effects on sucrose-induced hyperglycemia in silkworms inhibit glucose uptake by human intestinal cells.

KEYWORDS:

Glucose uptake; natto; polysaccharide; silkworm; sucrose-induced hyperglycemia

PMID:
32147629
DOI:
10.5582/ddt.2020.01002
[Indexed for MEDLINE]
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