Abstract:ObjectiveThis article studied the activities and mechanism of Yongchuan fermented soybean isoflavone glycone to reduce the level of blood sugar. MethodsAfter ground and removed of oil, Yongchuan fermented soybean was ultrasonic extracted with 65% alcohol twice. The extraction was centrifuged. The liquid was rotate evaporated and then extracted with alcohol to obtain the crude extract. This crude extraction was removed of sugar and pigment with butanol saturated water and was separated by silica gel chromatography to yield dadezein and genestein. High blood sugar model was constructed by the injection of alloxan into Henan mice. The mice were treated with soya isoflavones for continuous 7 days. The blood sugar level was measured by GOD (glucose oxidase) method. ResultsThe soya isoflavone glycone from Yongchuan fermented soybean can remarkable reduce the level of blood sugar caused by alloxan, relaxing the symptoms of diabetes. Both crude extract of soya isoflavones from Yongchuan fermented soybean and genestein had the ability to inhibit the activity of α-glucosidase, with genestein more potent. ConclusionThe soya isoflavones and isoflavone glycone from Yongchuan fermented soybean can obviously reduce the hyperglycemia of alloxan mice and the main component of reducing blood sugar may due to genestein.