VEGETABLE SOUP PRODUCED BY MIXING STEAMED SWEET POTATO WITH RICE MALT AND COMPONENT CHLOROGENIC ACID AMELIORATE DIABETES IN KK-A(Y) Mice

The anti-diabetic effects of sweet potato vegetable soup (SPO) prepared from steamed sweet potato and rice malt incubated at 60 degrees C for 4 h, and a component of the soup, chlorogenic, were determined in type 2 diabetic mice, KK-A(Y.).. Although improvements in the fasting blood glucose level and blood glucose levels in the oral glucose tolerance tests after feeding with SPO and chlorogenic acid were weak, improvement of leptin resistance, suppression from decrease in the kidney of anti oxidative enzyme activities measured by proteomics, especially, catalase activity, and suppression in liver FAS activity in the mice fed the SPO and chlorogenic acid, and maltase-inhibitory activity of SPO and chlorogenic acid in the vitro experiment, showed that the proposed vegetable soup may be helpful to improve type 2 diabetes and that chlorogenic acid as a component of SPO may partly contribute to its bioactive effects.