Improvement of Obesity and Glucose Tolerance by Acetate in Type 2 Diabetic Otsuka Long-Evans Tokushima Fatty (OLETF) Rats

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概要

• 論文の詳細を見る

• Acetate has been found to have an inhibitory effect on the activity of carbohydrate-responsive element-binding protein (ChREBP) in cultured hepatocytes, this being a transcription factor that regulates several genes required for the conversion of glucose to fatty acids in the liver. The aim of this study was to investigate whether an oral administration of acetate would contribute to reducing lypogenic genes and protecting against obesity. We orally injected 5.2 mg/kg BW of acetate to obesity-linked type 2 diabetic Otsuka Long-Evans Tokushima Fatty (OLETF) rats. The treatment with acetate showed a marked reduction in lipid accumulation in the adipose tissue, protection against accumulation of fat in the liver, and improved glucose tolerance. An analysis by Northern blotting revealed that the transcripts of several lipogenic genes in the liver of OLETF rats were decreased by the acetate treatment. On the basis of those results, it was indicated that acetate was a potential compound to improve obesity and obesity-linked type 2 diabetes.

• 社団法人 日本農芸化学会の論文
• 2007-05-23

著者

• HIEMORI Miki

  Department of Nutritional Science, Okayama Prefectural University

• YAMASHITA Hiromi

  Department of Nutritional Science, Okayama Prefectural University

• TSUJI Hideaki

  Department of Nutritional Science, Okayama Prefectural University

• Kimoto Masumi

  Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University

• Tsuji Hiroaki

  Nisshin Oil Mills Ltd.

• Tsuji H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Tsuji Hideaki

  Graduate School Of Health And Welfare Science Okayama Prefectural University

• Tsuji Hideaki

  Department Of Chemistry Faculty Of Education Gifu University

• Komiyama Nobuko

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Tsuji Hideaki

  Department Of Nutritional Science Okayama Prefectural University

• Yamasita Hiromi

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• FUJISAWA Katsuhiko

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• ITO Erina

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• IDEI Seika

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• KAWAGUCHI Nobuyo

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• Idei Seika

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Kubota Noriyuki

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Ito Erina

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Yamashita Hiromi

  Department Of Applied Chemistry College Of Engineering Osaka Prefecture University

• Horiguchi M

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Kimoto M

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Fujisawa Katsuhiko

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Kubota Noriyuki

  Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi

• Kimoto Masumi

  Department of Immunology and Host Defenses, Ehime University Graduate School of Medicine

• Hiemori Miki

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• HIEMORI Miki

  Department of Nutrition, School of Medicine, The University of Tokushima

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