Acarviosine-simmondsin, a Novel Compound Obtained from Acarviosine-glucose and Simmondsin by Thermus Maltogenic Amylase and Its in vivo Effect on Food Intake and Hyperglycemia(Biochemistry & Molecular Biology)
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概要
- 論文の詳細を見る
Simmondsin was modified with acarviosine-glucose using the transglycosylation activity of Thermus maltogenic amylase to synthesize a novel compound with both antiobesity and hypoglycemic activity. The LC/MS and ^<13>C NMR analyses confirmed that the structure of the major transglycosylation product was acarviosinesimmondsin (Acv-simmondsin), in which acarviosine was attached to the glucose moiety of simmondsin by an α- (1, 6) -glycosidic linkage. It was found that Acvsimmondsin was a potent competitive inhibitor of α-glucosidase with the K_i value of 0.69 μM and a mixed type inhibitor of α-amylase with the K_i and K_i of 20.78 μM and 26.31 μM, respectively. The administration of Acv-simmondsin (0.1 g/100 g diet/day) to mice for 5 days significantly reduced food intake by 35%, compared to 25% with simmondsin in control obese mice. Acv-simmondsin (50 mg/kg BW) suppressed the postprandial blood glucose response to sucrose (1 g/kg BW) by 74%, compared to 71% with acarbose, in normal rats.
- 社団法人日本農芸化学会の論文
- 2003-03-23
著者
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Baek Jin-sook
Center For Agricultural Biomaterials National Laboratory For Functional Food Carbohydrates And Depar
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Park K‐h
Chosun Univ. Kwangju Kor
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Park K‐h
Seoul National Univ. Seoul Kor
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Kim H‐g
Photonic Switching Section Electronics And Telecommunications Research Institute
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Park Keun-hyung
Department Of Food Science & Technology And Institute Of Agricultural Science & Technology
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PARK Cheon-Seok
Department of Food Science and Technology, Kyunghee University
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Lee S‐b
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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LEE Soo-Bok
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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BAEK Jin-Sook
National Laboratory for Functional Food Carbohydrates, and Department of Food Science and Technology
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KIM Hye-Young
Food Chemistry and Biotechnology Division, Korea Food Research Institute
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ABBOTT Thomas
National Center for Agricultural Utilization Research
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MOON Tae-Wha
National Laboratory for Functional Food Carbohydrates, and Department of Food Science and Technology
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PARK Kwan-Hwa
National Laboratory for Functional Food Carbohydrates, and Department of Food Science and Technology
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Park K‐h
Seoul National Univ. Suwon Kor
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Moon Tae-wha
Center For Agricultural Biomaterials National Laboratory For Functional Food Carbohydrates And Depar
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Park Kwan-hwa
Center For Agricultural Biomaterials National Laboratory For Functional Food Carbohydrates And Depar
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Park Kwan-hwa
Department Of Food Science And Technology College Of Agriculture And Life Sciences Seoulnational Uni
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Park Kwan-hwa
Center For Agricultural Biomaterials And Department Of Food Science And Biotechnology School Of Agri
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Park C‐s
Kyunghee Univ. Yongin Kor
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Lee Soo-bok
Department Of Food And Nutrition Yonsei University
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Kim Hye-young
Food Chemistry And Biotechnology Division Korea Food Research Institute
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Park Cheon-seok
Department Of Food Science And Technology Institute Of Life Resource Science Kyunghee University
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