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Antihyperglycemic and anti-inflammatory effects of fermented food paste in high-fat diet and streptozotocin-challenged mice

Authors Zulkawi N, Ng KH, Zamberi NR, Yeap SK, Satharasinghe DA, Tan SW, Ho WY, Abd Rashid NY, Md Lazim MI, Jamaluddin A, Alitheen NB, Long K

Received 22 November 2017

Accepted for publication 29 December 2017

Published 23 May 2018 Volume 2018:12 Pages 1373—1383


Checked for plagiarism Yes

Review by Single-blind

Peer reviewer comments 3

Editor who approved publication: Dr Qiongyu Guo

Noraisyah Zulkawi,1 Kam Heng Ng,1 Nur Rizi Zamberi,2,3 Swee Keong Yeap,4 Dilan A Satharasinghe,5 Sheau Wei Tan,2 Wan Yong Ho,6 Nur Yuhasliza Abd Rashid,3 Mohd Izwan Md Lazim,3 Anisah Jamaluddin,3 Noorjahan Banu Alitheen,2,7 Kamariah Long3

1Technical Research – Product Development Department, Elken Global Sdn. Bhd, Kuala Lumpur, Malaysia; 2Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia; 3Malaysian Agricultural Research and Development Institute (MARDI), Serdang, Selangor, Malaysia; 4China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor, Malaysia; 5Department of Basic Veterinary Sciences, Faculty of Veterinary Medicine & Animal Science, University of Peradeniya, Peradeniya, Sri Lanka; 6School of Biomedical Sciences, The University of Nottingham Malaysia Campus, Semenyih, Selangor, Malaysia; 7Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

Background: Fermented food has been widely consumed as health food to ameliorate or prevent several chronic diseases including diabetes. Xeniji™, a fermented food paste (FFP), has been previously reported with various bioactivities, which may be caused by the presence of several metabolites including polyphenolic acids, flavonoids, and vitamins. In this study, the anti-hyperglycemic and anti-inflammatory effects of FFP were assessed.
Methods: In this study, type 2 diabetes model mice were induced by streptozotocin and high-fat diet (HFD) and used to evaluate the antihyperglycemic and anti-inflammatory effects of FFP. Mice were fed with HFD and challenged with 30 mg/kg body weight (BW) of streptozotocin for 1 month followed by 6 weeks of supplementation with 0.1 and 1.0 g/kg BW of FFP. Metformin was used as positive control treatment.
Results: Xeniji™-supplemented hyperglycemic mice were recorded with lower glucose level after 6 weeks of duration. This effect was contributed by the improvement of insulin sensitivity in the hyperglycemic mice indicated by the oral glucose tolerance test, insulin tolerance test, and end point insulin level. In addition, gene expression study has shown that the antihyperglycemic effect of FFP is related to the improvement of lipid and glucose metabolism in the mice. Furthermore, both 0.1 and 1 g/kg BW of FFP was able to reduce hyperglycemia-related inflammation indicated by the reduction of proinflammatory cytokines, NF-kB and iNOS gene expression and nitric oxide level.
Conclusion: FFP potentially demonstrated in vivo antihyperglycemic and anti-inflammatory effects on HFD and streptozotocin-induced diabetic mice.

Keywords: fermented foods, diabetic, inflammation, high-fat diet, lipid metabolism, glucose metabolism

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