Abstract
γ-Polyglutamic acid (γ-PGA) is a major component of Natto. We hypothesized that γ-PGA could reduce postprandial glucose rise and plasma glucose levels. Mice were fed a 0.1% γ-PGA—containing diet or control diet for 91 days. Maltose and starch tolerance tests were performed, and plasma lipids, glucose levels, and caecal short chain fatty acids (SCFAs) were measured. Mice were co-administered γ-PGA and starch to suppress the initial rise in blood glucose levels. Blood glucose levels at 15 min were significantly lower in the PGA group than in the Con group (P 0.05). The plasma glucose level and NEFA level were also significantly lower in the PGA group (P 0.05), and caecal acetic acid/total caecal SCFAs ratio was significantly increased in the PGA group (P 0.05). Significant negative correlations existed between the caecal acetic acid/propionic acid ratio and the weight of visceral fat/BW (r = -0.57, P = 0.0318). Our results suggest that γ-PGA may effectively prevent metabolic syndrome by lowering blood glucose levels.
Highlights
Natto is a traditional Japanese fermented soy food. γ-Polyglutamic acid (γ-PGA) is one of the main components of Natto. γ-PGA is an anionic polyamide and glutamic acid is polymerized via γ-amide linkages
Blood glucose levels at 15 min were significantly lower in the PGA group than in the Con group (P < 0.05)
Proper control of gastric emptying rates may allow for control of postprandial glycemia, and in turn, this may help to prevent obesity and the development of Type 2 diabetes mellitus. γ-PGA is a candidate food component that may aid in regulating postprandial glycemia. γ-PGA is a major component of Natto, and administration of this food significantly lowered blood glucose levels compared to control meals in the healthy male volunteers [9]
Summary
Natto is a traditional Japanese fermented soy food. γ-Polyglutamic acid (γ-PGA) is one of the main components of Natto. γ-PGA is an anionic polyamide and glutamic acid is polymerized via γ-amide linkages. Γ-Polyglutamic acid (γ-PGA) is one of the main components of Natto. Γ-PGA is an anionic polyamide and glutamic acid is polymerized via γ-amide linkages. Γ-PGA is produced by some strains of Bacillus [1]. Natto contains γ-PGA produced by Bacillus subtilis (natto) during fermentation. High-fat diets containing 3% γ-PGA significantly increased the serum HDL-cholesterol and significantly decreased the serum TG as compared to levels observed in the mice fed a high-fat control diet [4]. Diets containing high molecular weight γ-PGA were fed to rats, and their estimated adiposity and lipid metabolism were measured. Findings from this research suggest that, in rats, dietary supplementation with high molecular weight γ-PGA may act as a hypocholesterolemic agent [5]. Experiments performed in vitro suggest that γ-PGA induces apoptosis in TPA-induced HT-29 human colorectal cancer cells and enhances apoptosis in colorectal cancer cells [6]
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