Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes

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...

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Main Authors: Chan, Li Yan, Takahashi, Masaki, Lim, Jean Pei, Aoyama, Shinya, Makino, Saneyuki, Ferdinandus, Ferdinandus, Ng, Clara Shi Ya, Arai, Satoshi, Fujita, Hideaki, Tan, Hong Chang, Shibata, Shigenobu, Lee, Ken Chi-Lik
Other Authors: School of Physical and Mathematical Sciences
Format: Article
Language:English
Published: 2020
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Online Access:https://hdl.handle.net/10356/142616
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Institution: Nanyang Technological University
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spelling sg-ntu-dr.10356-1426162023-02-28T19:52:11Z Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes Chan, Li Yan Takahashi, Masaki Lim, Jean Pei Aoyama, Shinya Makino, Saneyuki Ferdinandus, Ferdinandus Ng, Clara Shi Ya Arai, Satoshi Fujita, Hideaki Tan, Hong Chang Shibata, Shigenobu Lee, Ken Chi-Lik School of Physical and Mathematical Sciences Science::Chemistry Diabetes Eurotium Cristatum Fermented Okara (ECO) 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. Published version 2020-06-25T08:17:26Z 2020-06-25T08:17:26Z 2019 Journal Article Chan, L. Y., Takahashi, M., Lim, J. P., Aoyama, S., Makino, S., Ferdinandus, F., . . . Lee, K. C.-L. (2019). Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes. Scientific Reports, 9(1), 17536-. doi:10.1038/s41598-019-54021-4 2045-2322 https://hdl.handle.net/10356/142616 10.1038/s41598-019-54021-4 31772240 2-s2.0-85075592891 1 9 en Scientific Reports © 2019 The Author(s). This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Te images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. application/pdf
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Science::Chemistry
Diabetes
Eurotium Cristatum Fermented Okara (ECO)
spellingShingle Science::Chemistry
Diabetes
Eurotium Cristatum Fermented Okara (ECO)
Chan, Li Yan
Takahashi, Masaki
Lim, Jean Pei
Aoyama, Shinya
Makino, Saneyuki
Ferdinandus, Ferdinandus
Ng, Clara Shi Ya
Arai, Satoshi
Fujita, Hideaki
Tan, Hong Chang
Shibata, Shigenobu
Lee, Ken Chi-Lik
Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
description 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.
author2 School of Physical and Mathematical Sciences
author_facet School of Physical and Mathematical Sciences
Chan, Li Yan
Takahashi, Masaki
Lim, Jean Pei
Aoyama, Shinya
Makino, Saneyuki
Ferdinandus, Ferdinandus
Ng, Clara Shi Ya
Arai, Satoshi
Fujita, Hideaki
Tan, Hong Chang
Shibata, Shigenobu
Lee, Ken Chi-Lik
format Article
author Chan, Li Yan
Takahashi, Masaki
Lim, Jean Pei
Aoyama, Shinya
Makino, Saneyuki
Ferdinandus, Ferdinandus
Ng, Clara Shi Ya
Arai, Satoshi
Fujita, Hideaki
Tan, Hong Chang
Shibata, Shigenobu
Lee, Ken Chi-Lik
author_sort Chan, Li Yan
title Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
title_short Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
title_full Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
title_fullStr Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
title_full_unstemmed Eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
title_sort eurotium cristatum fermented okara as a potential food ingredient to combat diabetes
publishDate 2020
url https://hdl.handle.net/10356/142616
_version_ 1759857801165799424