Impact of Soybean (Glycine max) Sprout Juice Consumption on Blood Glucose of Individuals with Type 2 Diabetes Mellitus
Abstract
This study investigated the effect of soybean sprout (Glycine max) juice on postprandial blood glucose responses in patients with Type 2 Diabetes Mellitus (T2DM) compared with conventional soybean juice. The prevalence of diabetes mellitus in Indonesia continues to increase, highlighting the need for alternative nutritional interventions. Soybean sprouts are known to have improved nutritional quality and bioavailability, containing protein, dietary fiber, isoflavones, antioxidants, and other bioactive compounds that may support glycemic control. A quasi-experimental study with a pretest–posttest control group design was conducted involving 26 patients with T2DM. Participants were randomly assigned to either a treatment group or a control group. The treatment group received soybean sprout juice, a beverage made from soybean sprouts combined with ginger, palm sugar, pandan, and cinnamon, while the control group received regular soybean juice. Blood glucose levels were measured at baseline (0 minutes) and at 60 and 120 minutes after consumption. The results showed a significant reduction in blood glucose levels in the treatment group compared to the control group (p<0.05). The average decrease in blood glucose levels in the soybean sprout juice group was 16.08 mg/dL at 60 minutes and 54.92 mg/dL at 120 minutes. Measurements at different time points reflected fasting glucose levels, peak postprandial glucose response, and glucose clearance associated with insulin activity. Overall, soybean sprout juice demonstrated a greater ability to reduce postprandial blood glucose levels than regular soybean juice in patients with T2DM. The combination of bioactive compounds in soybean sprouts and added spices may improve insulin sensitivity and delay glucose absorption. Soybean sprout juice shows potential as a functional beverage and may be consumed approximately 15 minutes before meals as a supportive dietary strategy for glycemic management in individuals with type 2 diabetes mellitus.
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