{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,22]],"date-time":"2026-01-22T20:30:05Z","timestamp":1769113805627,"version":"3.49.0"},"reference-count":30,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,1,24]],"date-time":"2020-01-24T00:00:00Z","timestamp":1579824000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Trade, Industry &amp; Energy(MOTIE), Korea Institute for Advancement of Technology(KIAT)","award":["P0004746"],"award-info":[{"award-number":["P0004746"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Silk fibroin hydrolysates have been reported to reduce hyperglycemia, but the mechanism has not been determined in Asian type 2 diabetes (T2DM). We hypothesized that the consumption of acid hydrolyzed silk peptides (SPs) alleviates hyperglycemia by improving insulin sensitivity and subsequently normalizing glucose-stimulated insulin secretion in T2DM. We investigated this hypothesis in a partial pancreatectomized (Px) rat model. Px rats was assigned randomly to the following six groups and fed assigned diet for 8 weeks: the Px-control (0.5 g\/kg\/day dextrin), the SP-L (0.05 g\/kg\/day), the SP-M (0.1 g\/kg\/day), the SP-H (0.5 g\/kg\/day), the positive-control (40 mg\/kg\/day metformin), or the normal-control (sham-operated rats; 0.5 g\/kg\/day dextrin). SPs contained high levels of glycine, alanine, and serine. We found SPs dose-dependently increased food efficiency and body weight gain in Px rats. Animals in the Px-control group rats exhibited lower glucose metabolism, as evidenced by impaired glucose-stimulated insulin secretion coupled with impaired insulin sensitivity, and reduced bone mineral density (BMD) and lean body mass (LBM), compared to the normal-control. SPs and metformin similarly partially protected against Px-induced BMD loss in the lumbar spine and femur. Px-induced decreases in LBM were dose-dependently prevented by SPs, and muscle forces in the SP-M and SP-H groups were maintained at the normal-control level. Glucose tolerance was dose-dependently improved by SPs as determined by oral glucose tolerance and oral maltose tolerance tests, and glucose tolerances were similar in the SP-H and positive-control groups. Insulin tolerance, an index of insulin sensitivity, was dose-dependently enhanced by SPs, and the SP-H group exhibited better insulin tolerance than the positive-control group as determined by intraperitoneal insulin sensitivity testing. Insulin secretory capacity assessed using a hyperglycemic clamp improved in the following order: Px-control &lt;SA-L &lt;SA-M &lt;positive-control &lt;SA-H &lt;normal-control. SP-M prevented gut microbiota dysbiosis. In conclusion, SPs administered at 0.1\u20130.5 g\/kg\/day improved glucose regulation by potentiating both insulin secretion and insulin sensitivity in non-obese T2DM rats.<\/jats:p>","DOI":"10.3390\/nu12020311","type":"journal-article","created":{"date-parts":[[2020,1,24]],"date-time":"2020-01-24T11:01:00Z","timestamp":1579863660000},"page":"311","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Acid Hydrolyzed Silk Peptide Consumption Improves Anti-Diabetic Symptoms by Potentiating Insulin Secretion and Preventing Gut Microbiome Dysbiosis in Non-Obese Type 2 Diabetic Animals"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6092-8340","authenticated-orcid":false,"given":"Sunmin","family":"Park","sequence":"first","affiliation":[{"name":"Department of Food &amp; Nutrition, Obesity\/Diabetes Center, Hoseo University, Asan 31499, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ting","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Food &amp; Nutrition, Obesity\/Diabetes Center, Hoseo University, Asan 31499, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jing Yi","family":"Qiu","sequence":"additional","affiliation":[{"name":"Department of Food &amp; Nutrition, Obesity\/Diabetes Center, Hoseo University, Asan 31499, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xuangao","family":"Wu","sequence":"additional","affiliation":[{"name":"Department of Food &amp; Nutrition, Obesity\/Diabetes Center, Hoseo University, Asan 31499, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jeong-Yong","family":"Lee","sequence":"additional","affiliation":[{"name":"Worldway Co., Ltd., Sanda-gil, Jeonul-myeon, Sejong-si 30003, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Boo-Yong","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Biomedical Sciences, CHA University, Seongnam 31499, Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1016\/j.cjca.2018.03.002","article-title":"Evolving Trends in the Epidemiology, Risk Factors, and Prevention of Type 2 Diabetes: A Review","volume":"34","author":"Weisman","year":"2018","journal-title":"Can. 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