Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an in vivo evaluation system and inhibit glucose uptake by human intestinal cells
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Natto is a well-known traditional Japanese food produced by fermenting soybeans with Bacillus subtilis var natto. Here we found that the water-soluble viscous fraction of natto inhibits sucrose- or glucose-induced hyperglycemia in silkworms. The water-soluble ... ...
