Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats

Kei Tamaya, Toshiro Matsui, Asami Toshima, Mai Noguchi, Qiu Ju, Yuji Miyata, Takashi Tanaka, Kazunari Tanaka

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Background: In the field of food science, much interest has been focused on the development of alternative medicinal foods with the ability to regulate excess blood glucose level (BGL) rise. The authors have successfully developed a new fermented tea product (LG tea) by co-fermentation of loquat (Eriobotrya japonica) leaf and summer-harvested green tea leaf. The objective of this study was to examine the acute suppression effect of LG tea on BGL rise in disaccharide-loaded Sprague-Dawley (SD) rats and to evaluate its possible usage as an antidiabetic functional food material. Results: As a result of single oral administration of hot water extract of LG tea (50 mg kg-1) to maltose-loaded SD rats, BGL at 30 min was significantly decreased by 23.8% (P < 0.01) compared with the control. A corresponding reduction in serum insulin secretion was also observed. The ED50 value of LG tea (50.7 mg kg-1) was estimated to be about 16-fold higher than that of the therapeutic drug acarbose (3.1 mg kg-1). Conclusion: No significant change in BGL was observed when sucrose or glucose was administered, suggesting that the suppression effect of LG tea was achieved by maltase inhibition, not by sucrase inhibition or glucose transport inhibition at the intestinal membrane.

Original languageEnglish
Pages (from-to)779-783
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume90
Issue number5
DOIs
Publication statusPublished - Apr 15 2010

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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