Durable Antihyperglycemic Effect of 6-O-Caffeoylsophorose with α-Glucosidase Inhibitory Activity in Rats

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概要

• 論文の詳細を見る

• To evaluate the duration of antihyperglycemic effects of 6-O-caffeoylsophorose (CS), a newly identified natural α-glucosidase inhibitor from fermented purple-sweet potato, a single oral administration of CS was given to maltose-loaded Sprague-Dawley rats. Administration of CS (200 mg/kg) 30 min or 60 min before maltose administration produced an elevation of blood glucose level by administration of 2 g/kg of maltose in rats that was significantly lower than for no administration (control). In contrast, simultaneous or pro-administration of CS with maltose eliminated the antihyperglycemic effect. CS significantly reduced rat intestinal α-glucosidase activity in all of the small intestinal mucosal regions with a maximal reduction ratio of ca. 40% up to 60 min after CS administration. Thereafter, the intestinal α-glucosidase activity tended to return to basal level. These findings suggest that the antihyperglycemic effect of CS is restricted to pre-administration within 60 min.

• 社団法人　日本食品科学工学会の論文
• 2008-09-01

著者

• TERAHARA Norihiko

  Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University

• OHTA Hideaki

  Department of Developmental Medicine (Pediatrics), Osaka University Graduate School of Medicine

• MATSUMOTO Kiyoshi

  Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi

• Matsumoto Ken-ichi

  Dep. Of Biosignaling And Radioisotope Experiment Center For Integrated Res. In Sci. Shimane Univ.

• Matsumoto Ken-ichiro

  Departments Of Physical Chemistry Showa Pharmaceutical University

• Matsui T

  Kyushu Univ. Fukuoka Jpn

• Matsui Toshiro

  Fac. Of Agriculture Graduate School Of Kyushu Univ.

• Matsui Toshiro

  Department Of Electrical And Electronic Engineering Tokyo Institute Of Technology

• Matsui Toshiro

  Department Of Applied Chemistry Faculty Of Engineering Doshisha University

• Fujise Tomoko

  Nakamura Gakuen Univ. Fukuoka Jpn

• Matsumoto K

  Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu Univ.

• FUJISE Tomoko

  Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, F

• FUKUI Keiichi

  Miyazaki JA Food Research & Development Inc.

• SUGITA Koichi

  Miyazaki JA Food Research & Development Inc.

• Matsumoto K

  Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Fac

• Fujise Tomoko

  Department Of Bioscience And Biotechnology Division Of Bioresource And Bioenvironmental Sciences Fac

• Fukui Keiichi

  Miyazaki Ja Food Research & Development Inc.

• Toshiro Matsui

  Faculty Of Agriculture Graduate School Kyushu University

• MATSUMOTO Ken-ichi

  Denartment of Molecular Biology, Graduate School of Pharmaceutical Sciences, Hokkaido University

• Terahara N

  Minami‐kyushu Univ. Miyazaki Jpn

• Terahara Norihiko

  Department Of Food Science And Technology College Of Horticulture

• Matsumoto Kiyoshi

  Department Of Applied Chemistry Faculty Of Engineering Kanagawa University

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