A Water-Soluble Extract from Grifola frondosa, Maitake Mushroom, Decreases Lipid Droplets in Brown Adipocyte Tissue Cells
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概要
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We investigated the effect of a water-soluble extract from Grifola frondosa, the maitake mushroom, on lipid droplets in brown adipocyte tissue (BAT) cells. This water-soluble extract inhibits the conversion of pre white adipocyte tissue (WAT) cells but does not inhibit that of pre BAT cells. It reduces the amount of accumulated triglycerides (TG) in BAT cells. The glycerol-3-phosphate dehydrogenase (GPDH) activities of BAT cells decreased, but the expression of uncoupling protein 1 (UCP1) levels increased. These results suggest that maitake extract inhibits TG accumulation-related energy metabolism.
著者
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MINAMINO Katsuhiko
Department of Food Science and Nutrition, School of Human Environmental Science, Mukogawa Women's Un
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NAGASAWA Yumi
Department of Food Science and Nutrition, School of Human Environmental Science, Mukogawa Women's Un
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OHTSURU Masaru
Department of Food Science and Nutrition, School of Human Environmental Science, Mukogawa Women's Un
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Nagasawa Yumi
Department Of Food Science And Nutrition School Of Human Environmental Science Mukogawa Women's
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Ohtsuru Masaru
Department Of Food Science And Nutrition School Of Human Environmental Science Mukogawa Women's
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Minamino Katsuhiko
Department Of Food Science And Nutrition School Of Human Environmental Science Mukogawa Women's
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Minamino Katsuhiko
武庫川女子大学 生活環境学研究科食物栄養学専攻
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OHTSURU Masaru
Department of Food Science and Nutrition, School of Human Environmental Science, Mukogawa Women's University
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OHTSURU Masaru
Department of Food and Nutrition, Yamaguchi Womens University
関連論文
- A Water-Soluble Extract from Grifola frondosa, Maitake Mushroom, Decreases Lipid Droplets in Brown Adipocyte Tissue Cells
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