Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an in vivo evaluation system and inhibit glucose uptake by human intestinal cells.
- 2020-02-29
- Drug Discoveries & Therapeutics 14(1)
- Yasuhiko Matsumoto
- Miki Takahashi
- K. Sekimizu
- PubMed: 32147629
- DOI: 10.5582/ddt.2020.01002
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.