Effects of ethanolic extracts of Akhuni, an ethnic food of Northeast India, on glucose tolerance, lipid profile and antihyperglycemic activities and its pharmacokinetic studies

This is the first report on the functional potential of Akhuni, an ethnic food of Northeast India, against diabetes. Akhuni is a traditional fermented soybean product known for its umami taste and delicacy, commonly used in the cuisine of Northeast India. Treatment with ethanolic extract of Akhuni (AKET) for 8 weeks decreased glucose levels in the blood, increased body mass and enhanced the ability to tolerate glucose dose-dependently in the streptozotocin-induced diabetic mice in comparison with the group of diabetic control mice (DBC). AKET significantly increased spleen weights and reduced pancreas weight, reducing the enlargement of the kidney and liver in diabetic mice. After administering AKET, diabetic mice showed a significant decrease in hemoglobin A1c (HbA1c) levels and a corresponding increase in blood insulin levels compared to the DBC group. Histological analyses revealed improved lobular arrangement of pancreatic acinar cells and hepatic lobular arrangement. Chemical profiling demonstrated the presence of daidzein, genistein and glycitein as major compounds in AKET. The plasma pharmacokinetics study of AKET indicated higher concentrations of daidzin in plasma, indicating a larger pool for biological effects. This study demonstrates the potential of Akhuni as a functional food in alleviating hyperglycemia.