Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes

Shigenobu Shibata,Ferdinandus Ferdinandus,Satoshi Arai,Shi Ya Clara Ng,Hong Chang Tan,Masaki Takahashi,Hideaki Fujita,Saneyuki Makino,Li Yan Chan,Shinya Aoyama,Chi-Lik Ken Lee,Pei Jean Lim

doi:10.1038/s41598-019-54021-4

Abstract

Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The fermentation of okara using microbes originated from food source, such as tea, sake, sufu and yoghurt, were explored here. The aim of this study is to investigate fermented okara as a functional food ingredient to reduce blood glucose levels. Fermented and non-fermented okara extracts were analyzed using the metabolomic approach with UHPLC-QTof-MSE. Statistical analysis demonstrated that the anthraquinones, emodin and physcion, served as potential markers and differentiated Eurotium cristatum fermented okara (ECO) over other choices of microbes. The in-vitro α-glucosidase activity assays and in-vivo mice studies showed that ECO can reduce postprandial blood glucose levels. A 20% ECO loading crispy snack prototype revealed a good nutrition composition and could serve as a fundamental formulation for future antidiabetes recipe development, strengthening the hypothesis that ECO can be used as a novel food ingredient for diabetic management.

Highlights

Type 2 diabetes mellitus (T2DM) is a chronic disease associated with increased morbidity and mortality
The application of okara koji, okara fermented by A. oryzae, as a partial flour replacement in the preparation of cookies and cupcakes was established by Matsuo in 199921, but the research done on blood glucose lowering effects of okara koji is limited
E. cristatum fermented okara, A. oryzae fermented okara, M. racemosus fermented okara or Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermented okara were labelled as ECO, AOO, MRO and LAO, respectively, whereas non-fermented okara was labelled as OKR

Summary

Introduction

Type 2 diabetes mellitus (T2DM) is a chronic disease associated with increased morbidity and mortality. By the year 2045, there may be 629 million diabetic adults worldwide with this rising trend These alarming figures have made diabetes the most pressing national health issue, especially in Singapore. Drug therapy is needed by most T2DM patients, dietary modification is an important component of effective disease management In this regard, several studies have demonstrated that increasing the intake of dietary fibre can improve glycemic control[2,3]. We will demonstrate how non-targeted metabolomics approach can identify the markers of interest and in-vitro α-glucosidase activity studies and in-vivo mice models are presented to support the findings of using the fermented okara as a potential functional food ingredient for diabetic management

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