Lowering effect of viable QU 19 on the rise in postprandial glucose.

In the present study, we investigated the glucose-decreasing action of lactic acid bacteria (LAB). The finding of this study could be helpful for people in controlling their blood sugar levels. The LAB candidate was isolated from a Japanese fermented food and identified as by an analysis of its genome sequence. Postprandial blood glucose elevation was investigated using oral starch tolerance tests in mice. Normal mice were fed starch and lyophilized cells of QU 19 at the same time. Even without pre-administration of QU 19, elevation of the blood glucose level was significantly suppressed by the intake of QU 19 at the same time as oral administration of starch. According to the results for its survival in simulated digestive juice and the reduction of blood glucose level in mice, QU 19 has potential hypoglycemic activity. measurements revealed that the glucose-decreasing action of QU 19 is probably caused by the glucose assimilation of the strain, not the inhibition of carbohydrate-splitting enzymes which has been reported for other LABs previously. These findings indicate that specific strains of LAB, especially QU 19, and foods fermented by LAB may be beneficial for people who must manage glucose ingestion.