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首页> 外文期刊>Functional Foods In Health And Disease >Improvement of glucose metabolism via mung bean protein consumption: A clinical trial of GLUCODIATM isolated mung bean protein in Japan
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Improvement of glucose metabolism via mung bean protein consumption: A clinical trial of GLUCODIATM isolated mung bean protein in Japan

机译：通过食用绿豆蛋白改善葡萄糖代谢：日本GLUCODIATM分离绿豆蛋白的临床试验

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Background: The main component of mung bean protein, accounting for more than 80%, is 8Sα globulin. Its structure closely resembles that of soybean β-conglycinin. Thereby, the mung bean protein is expected to have similar physiological effects to those of β-conglycinin, but there is no clinical evidence for these effects.Purpose of this study: The aim of this study was to confirm the positive effects of mung bean protein (GLUCODIATM) on glucose metabolism in clinical trials.Method: This clinical study was conducted using a double-blind placebo-controlled design with 45 prediabetes patients.Results: Many of the subjects were pre-diabetes with blood glucose levels exceeding 140 mg/dL by 2-hour plasma glucose level. However, the initial mean fasting plasma glucose level was less than 100 mg/dL. Therefore, mung bean protein did not lower fasting plasma glucose levels. The test period extended from summer to autumn, and increased fasting plasma glucose levels in the placebo group were observed due to seasonal factors. However, this increase was suppressed in the test group. Similarly, the mean insulin level increased in the placebo group, but the increase was also suppressed in the test group. Among obese subjects with a high body mass index, significant increases in fasting plasma glucose and insulin levels in the placebo group were observed. In the comparison between the test and the placebo groups with the average elevation value, there was a significant difference in fasting blood glucose level and significant tendencies in insulin level and homeostatic model assessment for insulin resistance value between the two groups.Conclusion: Mung bean protein suppresses fasting plasma glucose and insulin levels. Consequently, it may have an inhibitory effect on insulin resistance, a trigger of metabolic syndrome.Key words: mung bean protein, insulin, obesity, body mass index, randomized clinical trial, seasonal variation.
机译：背景：绿豆蛋白的主要成分是8Sα球蛋白，占80％以上。其结构与大豆β-伴大豆球蛋白非常相似。因此，预期绿豆蛋白具有与β-伴大豆球蛋白相似的生理作用，但尚无临床证据证明这些作用。这项研究的目的：本研究的目的是确认绿豆蛋白的积极作用。 （GLUCODIATM）在葡萄糖代谢方面的临床试验方法：该临床研究是使用双盲安慰剂对照设计对45位糖尿病前期患者进行的。结果：许多受试者为血糖水平超过140 mg / dL的糖尿病前期患者。通过2小时的血浆葡萄糖水平。但是，初始平均空腹血浆葡萄糖水平低于100 mg / dL。因此，绿豆蛋白不会降低空腹血糖水平。测试期从夏季延长至秋季，由于季节因素，观察到安慰剂组的空腹血糖水平升高。但是，在测试组中这种增加被抑制了。同样，安慰剂组的平均胰岛素水平升高，但测试组的升高也被抑制。在具有高体重指数的肥胖受试者中，安慰剂组的空腹血糖和胰岛素水平显着增加。在测试组和安慰剂组的平均升高值比较中，两组之间的空腹血糖水平存在显着差异，胰岛素水平和胰岛素抵抗值的稳态模型评估存在显着趋势。结论：绿豆蛋白抑制空腹血糖和胰岛素水平。因此，它可能对胰岛素抵抗有抑制作用，它是代谢综合征的触发因素。关键词：绿豆蛋白，胰岛素，肥胖症，体重指数，随机临床试验，季节性变化。

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