The effects of Jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress in subjects with prediabetes or newly diagnosed type 2 diabetes

Hyeon Yeong Ahn, Minjoo Kim, Cho Rong Seo, Hye Jin Yoo, Sang Hyun Lee, Jong Ho Lee

Research output: Contribution to journalArticle

Abstract

Background/Objectives: The objective of this study was to evaluate the effect of supplementation with a Jerusalem artichoke and fermented soybean powder mixture on blood glucose and oxidative stress levels. Subjects/Methods: This randomized, double-blinded, placebo-controlled study was conducted on 60 subjects with impaired fasting glucose (IFG), impaired glucose tolerance (IGT), or newly diagnosed type 2 diabetes. The subjects were randomly assigned to either a group that ingested 40 g of a Jerusalem artichoke and fermented soybean powder mixture (19.45 g each) daily or a group that received a placebo for 12 weeks. Paired t-test and independent t-test were performed for comparisons within groups and between groups, respectively. Results: Supplementation with the Jerusalem artichoke and fermented soybean powder mixture reduced the levels of fasting glucose (p < 0.001) and FFAs (p = 0.034), glucose at 60 min (p = 0.004), glucose (p = 0.006) areas under the response curve (AUC), homeostasis model assessment-insulin resistance (p = 0.018), and the urinary 8-epi-prostaglandin F (8-epi-PGF ) level (p = 0.028). The changes (Δ) in urinary 8-epi-PGF , glucose at 60 min, 120 min, and AUC, FFAs at 0 min and AUC were significantly different between the two groups. In addition, Δ glucose at 120 min (r = 0.472, p = 0.027) and the Δ glucose AUC (r = 0.572, p = 0.005) were positively correlated with △ plasma malondialdehyde in the test group. Conclusions: The consumption of a Jerusalem artichoke and fermented soybean powder mixture for 12 weeks was effective for reducing postprandial glucose and oxidative stress level, particularly 8-epi-PGF , in subjects with IFG, IGT, or newly diagnosed type 2 diabetes.

Original languageEnglish
Article number42
JournalNutrition and Diabetes
Volume8
Issue number1
DOIs
Publication statusPublished - 2018 Dec 1

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Prediabetic State
Helianthus
Soybeans
Powders
Type 2 Diabetes Mellitus
Blood Glucose
Oxidative Stress
Glucose
Prostaglandins F
Area Under Curve
Fasting
Glucose Intolerance
Placebos
Malondialdehyde
Insulin Resistance
Homeostasis

All Science Journal Classification (ASJC) codes

  • Internal Medicine
  • Endocrinology, Diabetes and Metabolism

Cite this

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title = "The effects of Jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress in subjects with prediabetes or newly diagnosed type 2 diabetes",
abstract = "Background/Objectives: The objective of this study was to evaluate the effect of supplementation with a Jerusalem artichoke and fermented soybean powder mixture on blood glucose and oxidative stress levels. Subjects/Methods: This randomized, double-blinded, placebo-controlled study was conducted on 60 subjects with impaired fasting glucose (IFG), impaired glucose tolerance (IGT), or newly diagnosed type 2 diabetes. The subjects were randomly assigned to either a group that ingested 40 g of a Jerusalem artichoke and fermented soybean powder mixture (19.45 g each) daily or a group that received a placebo for 12 weeks. Paired t-test and independent t-test were performed for comparisons within groups and between groups, respectively. Results: Supplementation with the Jerusalem artichoke and fermented soybean powder mixture reduced the levels of fasting glucose (p < 0.001) and FFAs (p = 0.034), glucose at 60 min (p = 0.004), glucose (p = 0.006) areas under the response curve (AUC), homeostasis model assessment-insulin resistance (p = 0.018), and the urinary 8-epi-prostaglandin F 2α (8-epi-PGF 2α ) level (p = 0.028). The changes (Δ) in urinary 8-epi-PGF 2α , glucose at 60 min, 120 min, and AUC, FFAs at 0 min and AUC were significantly different between the two groups. In addition, Δ glucose at 120 min (r = 0.472, p = 0.027) and the Δ glucose AUC (r = 0.572, p = 0.005) were positively correlated with △ plasma malondialdehyde in the test group. Conclusions: The consumption of a Jerusalem artichoke and fermented soybean powder mixture for 12 weeks was effective for reducing postprandial glucose and oxidative stress level, particularly 8-epi-PGF 2α , in subjects with IFG, IGT, or newly diagnosed type 2 diabetes.",
author = "Ahn, {Hyeon Yeong} and Minjoo Kim and Seo, {Cho Rong} and Yoo, {Hye Jin} and Lee, {Sang Hyun} and Lee, {Jong Ho}",
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The effects of Jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress in subjects with prediabetes or newly diagnosed type 2 diabetes. / Ahn, Hyeon Yeong; Kim, Minjoo; Seo, Cho Rong; Yoo, Hye Jin; Lee, Sang Hyun; Lee, Jong Ho.

In: Nutrition and Diabetes, Vol. 8, No. 1, 42, 01.12.2018.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The effects of Jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress in subjects with prediabetes or newly diagnosed type 2 diabetes

AU - Ahn, Hyeon Yeong

AU - Kim, Minjoo

AU - Seo, Cho Rong

AU - Yoo, Hye Jin

AU - Lee, Sang Hyun

AU - Lee, Jong Ho

PY - 2018/12/1

Y1 - 2018/12/1

N2 - Background/Objectives: The objective of this study was to evaluate the effect of supplementation with a Jerusalem artichoke and fermented soybean powder mixture on blood glucose and oxidative stress levels. Subjects/Methods: This randomized, double-blinded, placebo-controlled study was conducted on 60 subjects with impaired fasting glucose (IFG), impaired glucose tolerance (IGT), or newly diagnosed type 2 diabetes. The subjects were randomly assigned to either a group that ingested 40 g of a Jerusalem artichoke and fermented soybean powder mixture (19.45 g each) daily or a group that received a placebo for 12 weeks. Paired t-test and independent t-test were performed for comparisons within groups and between groups, respectively. Results: Supplementation with the Jerusalem artichoke and fermented soybean powder mixture reduced the levels of fasting glucose (p < 0.001) and FFAs (p = 0.034), glucose at 60 min (p = 0.004), glucose (p = 0.006) areas under the response curve (AUC), homeostasis model assessment-insulin resistance (p = 0.018), and the urinary 8-epi-prostaglandin F 2α (8-epi-PGF 2α ) level (p = 0.028). The changes (Δ) in urinary 8-epi-PGF 2α , glucose at 60 min, 120 min, and AUC, FFAs at 0 min and AUC were significantly different between the two groups. In addition, Δ glucose at 120 min (r = 0.472, p = 0.027) and the Δ glucose AUC (r = 0.572, p = 0.005) were positively correlated with △ plasma malondialdehyde in the test group. Conclusions: The consumption of a Jerusalem artichoke and fermented soybean powder mixture for 12 weeks was effective for reducing postprandial glucose and oxidative stress level, particularly 8-epi-PGF 2α , in subjects with IFG, IGT, or newly diagnosed type 2 diabetes.

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