The fermentation of medicinal plants improves the absorption rate and bioavailability of the human body. Until now, Astragalus membranaceus has been used as a raw material, but there is a lack of research on its use as a food ingredient. Therefore, the purpose of this study investigated the anti-diabetic effect of Astragalus membranaceus (Fisch.) Bunge fermented by Aspergillus awarmori in db/db mice.
Astragalus membranaceus (Fisch.) Bunge roots were fermented with Aspergillus awarmori for 4 days and extracted with hot water. The pH, acidity(%), and reducing sugar(%) were investigated. The pH and acidity decreased during the fermentation processing. After fermentation, the pH and acidity decreased, and the reducing sugar content increased. The active ingredients of fermented Astragalus membranceus were calycosin-7-β-d-glucoside, ononin, calycosin and formononetin. The calycosin content was the highest in the hot water extracted samples after 4 days of fermentation. Other components were similar to the control. Divide male mice into five groups: db/m (non-diabetic db/+mice), db/db (C57BLKs/J db/db mice), MT (db/db+ 1% Metformin), AM (db/db+1% Astragalus membranaceus extract), FAM (db/db+1% fermented Astragalus membranaceus extract). After 10 weeks of treatment, we measured body weight, food intake, blood glucose, oral glucose tolerance test (OGTT), hemoglobin A1C (HbA1c), and plasma insulin levels, adiponectin, serum lipid profile and transaminase. As expected, AM and FAM significantly reduced body weight, fasting blood glucose, HbA1c, serum insulin levels, lipids and transminase and increased serum adiponectin levels.
Therefore, based on these research results, Astragalus membranaceus extract and fermented Astragalus membranaceus extract can prevent and treat type 2 diabetes by reducing blood glucose and lipids.