A "PAKU-PAKU KOUBO-KUN" containing yeast and mulberry extractpostprandial glycemic control in healthy Japanese men and women: a randomized, placebo-controlled, crossover study

Abstract

Objective: This study's purpose was to verify the PAKU-PAKU KOUBO-KUN (PPKK) containing yeast and mulberryextract concentrate's effects on suppressing elevated postprandial blood glucose (PBG). Methods: Two randomized, placebo-controlled, crossover studies (TRIAL-1 and TRIAL-2) were conducted. Bothstudies included healthy Japanese adults with a maximum PBG concentration (Cmax) in the range of 140-199 mg/dL. Study subjects were randomly assigned to take PPKK or placebo food. Then subjects consumed 200 g of cooked rice within 10 minutes of test food consumption. Blood glucose (BG) levels were evaluated before intervention, and 30 min, 60 min, 90 min, and 120 min after consumption. The main endpoint was the incremental area under the curve (IAUC) of PBG. Results: The analysis included 36 subjects in TRIAL-1 and 41 subjects in TRIAL-2. A combined analysis (n = 71) wasconducted. Both individual studies and combined analysis showed that PPKK significantly reduced the IAUC of PBG. In particular, BG levels were significantly lower at 30 min, 60 min, and 90 min after intervention. No adverse effects were identified. Conclusions: These results indicated that PPKK moderated the increase in PBG and enhanced glucose metabolism.