Oleuropein, a Phenolic Compound in Extra Virgin Olive Oil, Increases Uncoupling Protein 1 Content in Brown Adipose Tissue and Enhances Noradrenaline and Adrenaline Secretions in Rats
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概要
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The effects of oleuropein, a phenolic compound in extra virgin olive oil (EV-olive oil), on triglyceride metabolism were investigated by measuring the degree of thermogenesis in interscapular brown adipose tissue (IBAT), and noradrenaline and adrenaline secretions in rats. In Experiment 1, rats were given a high-fat diet (control diet) with the oleuropein supplementation of 1, 2 or 4mg/kg of diet (0.1, 0.2 or 0.4% oleuropein diet, respectively). After 28d of feeding, body weight, perirenal adipose tissue, epididymal fat pad, and plasma triglyceride, free fatty acid and total cholesterol concentrations were reduced by the 0.1, 0.2 or 0.4% oleuropein diet and were significantly lowest in rats fed the 0.4% oleuropein diet, as compared with those of rats fed with the control diet. The content of uncoupling protein 1 (UCP1) in IBAT and urinary noradrenaline and adrenaline excretions were significantly higher in rats fed the 0.1 or 0.2% oleuropein diet, as compared with those of rats fed with the control diet, although there were no significant differences in rats fed the 0.4% oleuropein diet. In Experiment 2, the effects of oleuropein on noradrenaline and adrenaline secretion were evaluated. The intravenous administration of oleuropein and oleuropein aglycone significantly increased plasma noradrenaline and adrenaline concentrations. Furthermore, oleuropein aglycone induced the secretions of noradrenaline and adrenaline about ten fold more potently than oleuropein. These results suggest that the phenolic compound oleuropein in EV-olive oil enhances thermogenesis by increasing the UCP1 content in IBAT and noradrenaline and adrenaline secretions in rats.
- 日本ビタミン学会の論文
著者
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WATANABE Tatsuo
School of Food and Nutritional Sciences, University of Shizuoka
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Iwai K
Kyoto Univ. Kyoto
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Iwai K
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Iwai Kazuo
Laboratory Of Nutrition Chemistry Faculty Of Home Economics Kobe Women's University
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KAWADA Teruo
Laboratory for Molecular Function of Food, Division of Food Science and Biotechnology, Graduate Scho
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Watanabe Tatsuo
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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OI-KANO Yuriko
Laboratory of Nutrition Chemistry, Faculty of Home Economics, Kobe Women's University
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KOYAMA Fumihiro
J-Oil Mills, Inc.
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WATANABE Kenichi
J-Oil Mills, Inc.
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SENBONGI Reijirou
Sugiyama Chemical and Industrial Laboratory
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Oi-kano Yuriko
Laboratory Of Nutrition Chemistry Faculty Of Home Economics Kobe Women's University
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Koyama Fumihiro
J-oil Mills Inc.
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Kawada T
Laboratory Of Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Kawada Teruo
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Watanabe Tatsuo
School Of Food And Nutritional Sciences And Coe Program In The 21st Century University Of Shizuoka
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Watanabe Kenichi
J-oil Mills Inc.
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