The Sulfated Polysaccharide Porphyran Reduces Apolipoprotein B100 Secretion and Lipid Synthesis in HepG2 Cells

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概要

• 論文の詳細を見る

• The physiological effect of porphyran, a sulfated polysaccharides from an edible red alga, was studied in human hepatoma HepG2 cells. Porphyran supplementation significantly decreased apolipoprotein B100 secretion, and the reduction was partly associated with suppression of cellular lipid synthesis in HepG2 cells. This is the first study to elucidate the mechanism of the hypolipidemic effect of porphyran.

• 社団法人 日本農芸化学会の論文
• 2009-02-23

著者

• Tominaga Y

  Dep. Of Applied Biochemistry And Food Sci. Saga Univ.

• Yanagita Teruyoshi

  佐賀大学 食糧科学

• Yanagita Teruyoshi

  Lab. Of Nutrition Biochemistry Dep. Of Applied Biochemistry And Food Sci. Saga Univ.

• Yanagita Teruyoshi

  Laboratory Of Nutrition Biochemistry Faculty Of Agriculture Saga University

• Nagao K

  School Of Medicine And Center For Aids Research Kumamoto University

• Inoue Nao

  Department of Cardiology, Juntendo University School of Medicine

• YANAGITA Teruyoshi

  Department of Applied Biological Sciences, Saga University

• Nagao Koji

  Department of Applied Biochemistry and Food Science, Saga University

• Inoue Nao

  佐賀大学 食糧科学

• Nagao Koji

  Laboratory Of Nutrition Biochemistry Faculty Of Agriculture Saga University

• Nagao Koji

  Department Of Applied Biochemistry And Food Science Saga University

• Nagao Koji

  Department Of Applied Biological Sciences Saga University

• Nagao Koji

  Laboratory Of Nutrition Biochemistry Department Of Applied Biological Sciences Saga University

• HAMA Yoichiro

  Department of Applied Biological Sciences, Faculty of Agriculture, Saga University

• SAKATA Kotaro

  Department of Applied Biological Sciences, Saga University

• Nagao Kazuhiko

  Faculty Of Pharmaceutical Sciences Kumamoto University

• Yanagita Teruyoshi

  Dep. Of Applied Biochemistry And Food Sci. Saga Univ.

• Yanagita Teruyoshi

  Department Of Agricultural Chemistry Faculty Of Agriculture Saga University

• Yamano Naomi

  Department of Applied Biochemistry and Food Science, Saga University

• Hama Yoichiro

  Department Of Applied Biochemistry And Food Science Saga University

• Sakata Kotaro

  Department Of Applied Biochemistry And Food Science Saga University

• Inoue Nao

  Department Of Applied Biochemistry And Food Science Saga University

• Yamano Naomi

  Department Of Applied Biochemistry And Food Science Saga University

• Inoue Nao

  Laboratory Of Food And Biomolecular Science Graduate School Of Agricultural Science Tohoku University

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