The effects of Jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress in subjects with prediabetes or newly diagnosed type 2 diabetes

Abstract

Objective: The objective was to evaluate the effect of jerusalem artichoke and fermented soybean powder mixture supplementation on blood glucose and oxidative stress.

Methods: A randomized, double-blinded, placebo-controlled study was conducted on 60 subjects with impaired fasting glucose (IFG), impaired glucose tolerance (IGT) or newly diagnosed type 2 diabetes (T2DM). The subjects were randomly assigned to either a group ingesting 40 g jerusalem artichoke and fermented soybean powder mixture supplementation daily or a placebo group for 12-week. We assessed fasting and postprandial levels of glucose, free fatty acid (FFA), homeostasis model assessment-insulin resistance (HOMA-IR), and oxidative stress markers.

Results: The jerusalem artichoke and fermented soybean powder mixture supplementation reduced fasting glucose (p=0.001) and FFA (p=0.008), glucose level at 60 min (p=0.004), and glucose (p=0.007) and FFA (p=0.044) areas under the response curve (AUC), and HOMA-IR (p=0.032). The jerusalem artichoke and fermented soybean powder mixture supplementation also decreased urinary 8-epi-prostaglandin F2α (8-epi-PGF2α) (p=0.028). In addition, △ glucose at 120 min (r=0.472, p=0.027) and △ glucose AUC (r=0.572, p=0.005) correlated positively with △ plasma malondialdehyde (MDA) in the test group.

Conclusion: The consumption of jerusalem artichoke and fermented soybean powder mixture supplementation for 12 weeks reduced fasting and postprandial glucose and oxidative stress in subjects with IFG, IGT or newly diagnosed T2DM.