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Figure 1 | Nutrition & Metabolism

Figure 1

From: Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats

Figure 1

The changes in serum glucose levels and the area under the curve for serum glucose and insulin during oral glucose tolerance testing. Oral glucose tolerance tests were performed on Px rats fed diets containing 10% cooked soybeans (CSB), meju made in the traditional (TMS) or standardized (MMS) manner, or casein (control), for 8 weeks following oral loading with 2 g glucose per kg body weight. Blood samples were taken at the time points indicated, serum glucose levels (A) were measured, and the area under the curve for glucose and insulin was calculated (B). The sample size in each group was the same as in Table3. *Significantly different among groups of Px rats at P < 0.05. a,b Means of the bars without a common letter significantly differ at P < 0.05 by Tukey test. †Significantly different from Px control at P < 0.05.

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Nutrition & Metabolism

ISSN: 1743-7075

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