AI Article Synopsis

  • The study investigates the antidiabetic effects of meju, a fermented soy food, suggesting it may be more effective than unfermented soybeans in alleviating metabolic syndromes.
  • Meju, fermented for 60 days, showed improvements in insulin sensitivity and increased insulin secretion in specific cell types, attributed to changes in isoflavonoids and peptides during fermentation.
  • The findings highlight that the fermentation process enhances beneficial compounds in soybeans, leading to better activation of insulin-related pathways and increased secretion of hormones that promote insulin action.

Article Abstract

Objective: Although soybeans have been shown to alleviate metabolic syndromes, fermented soybeans may have even greater effects. We investigated the antidiabetic effects of meju, a soy food that is fermented up to 2 mo, and the mechanism by which it exerts its effects.

Methods: Meju was prepared by a traditional fermentation process: soybeans were fermented outdoors for 20 or 60 d. Methanol (M-60) and water (W-60) extracts from meju that had fermented for 60 d contained mostly isoflavonoid aglycones and small peptides, respectively, as opposed to mostly glycosylated isoflavonoids and proteins in the original soybeans.

Results: Daidzein, M-60, and W-60 had better insulin-sensitizing actions by activating peroxisome proliferator-activated receptor-γ in 3T3-L1 adipocytes than did unfermented soybeans. In addition, Min6 insulinoma cells treated with genistein, M-60, and W-60 had greater glucose-stimulated insulin secretion capacity and greater β-cell viability than those treated with unfermented soybeans. This improvement was associated with insulin/insulin-like growth factor-1 signaling that was activated by the tyrosine phosphorylation of insulin receptor substrate-2 and serine phosphorylation of Akt, and this in turn increased pancreatic and duodenal homeobox-1 expression. Furthermore, genistein, daidzein, and M-60 stimulated glucagon-like peptide-1 secretion in enteroendocrine NCI-H716 cells, which generated insulinotropic actions.

Conclusion: The compositional changes in isoflavonoids and peptides that occurred during a longer fermentation period, without the use of salt, enhanced the antidiabetic effect of soybeans.

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Source
http://dx.doi.org/10.1016/j.nut.2010.02.004DOI Listing

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