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Okara ameliorates glucose tolerance in GK rats
Masaya Hosokawa1, Michiko Katsukawa1, Hiroshi Tanaka1
1Faculty of Human Sciences, Tezukayama-gakuin University, 4-2-2 Harumidai, Minami-ku, Sakai, Osaka 590-0113, Japan.
Journal of Clinical Biochemistry and Nutrition
|June 4, 2016
Summary
Okara, a soy by-product, improved glucose tolerance in type 2 diabetic rats by increasing insulin-sensitizing gene expression. This suggests okara may be beneficial for managing type 2 diabetes.
Area of Science:
- Food Science
- Nutritional Science
- Endocrinology
Background:
- Okara, a soy processing byproduct, contains insoluble dietary fiber, β-conglycinin, and isoflavones.
- While isoflavones and β-conglycinin show glucose-lowering potential, okara's effects on glucose tolerance are unstudied.
- Japanese type 2 diabetes is often modeled using Goto-Kakizaki (GK) rats.
Purpose of the Study:
- To investigate the effects of okara on glucose tolerance in Goto-Kakizaki (GK) rats.
- To examine the impact of okara consumption on key glucose metabolism regulators in adipose tissue.
Main Methods:
- Male GK rats were fed either a control diet or a diet supplemented with 5% dry okara powder for three weeks.
- An oral glucose tolerance test was conducted after two weeks of feeding.
- Gene expression of PPARγ, adiponectin, and GLUT4 in epididymal adipose tissue was analyzed post-sacrifice.
Main Results:
- Okara consumption did not significantly alter body weight gain or food intake.
- The okara diet significantly suppressed plasma glucose level increases during the oral glucose tolerance test.
- Okara feeding upregulated mRNA expression of PPARγ, adiponectin, and GLUT4 in epididymal adipose tissue.
Conclusions:
- Okara supplementation improved glucose tolerance in GK rats.
- The beneficial effects of okara may be mediated by increased expression of insulin-sensitizing genes in adipose tissue.
- Okara shows potential as a functional food ingredient for managing type 2 diabetes.
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