SEOUL, Sept. 19 (Korea Bizwire) – South Korean food authorities have announced that probiotics extracted from traditional South Korean food can help prevent diabetes complications.
The Korea Food Research Institute made the announcement on Tuesday along with an update on its research into the commercialization of diabetes complication-preventing probiotics, which are extracted from traditional Korean food such as kimchi, soy sauce, and bean paste.
During the study led by researchers Park Ho-yeong and Kim Yun-sook, a total of four different types of probiotics, including KF00816, KF140, KF8 and KF11 were discovered, and the researchers have filed patent applications for all four types.
Both in a lab test and an animal test, the four probiotics were found to be able to reduce advanced glycation end products by up to 80 percent. These end products are created when blood sugar and protein react to with other, and an excess can result in medical complications for diabetes patients.
Park, who participated in the research, said, “The development of using probiotics to reduce advance glycation end products offers a new paradigm for treating diabetes patients.”
Ashley Song (firstname.lastname@example.org)