Adiposity Suppression Effect in Mice Due to Black Pepper and Its Main Pungent Component, Piperine
スポンサーリンク
概要
- 論文の詳細を見る
We investigated energy metabolism enhancement by pepper by examining suppression of body fat accumulation in mice due to piperine (PIP) and black pepper (BP) intake. To induce adiposity, mice were fed a high-fat, high-sucrose (HFS) diet as a control diet for 4 weeks. Visceral fat weights decreased significantly in the mice fed diets of 0.03% and of 0.05% PIP. Body weight in the 0.05% PIP group also decreased significantly. In the mice fed a diet of 1.0% BP, body weight and visceral fat weights decreased significantly. For all parameters tested, the 1.0% BP group tended to show values slightly lower than those of the 0.03% PIP group. Expression of thermogenic protein uncoupling protein 1 tended to increase in the mice on the 1.0% BP diet. These results indicate that BP suppresses the effect of body fat accumulation mainly through the action of PIP.
著者
-
NARUKAWA Masataka
Graduate School of Agriculture, Kyoto University
-
Okumura Yukiko
Graduate School of Nutritional and Environmental Sciences, University of Shizuoka
-
Watanabe Tatsuo
Graduate School of Nutritional and Environmental Sciences, University of Shizuoka
-
Okumura Yukiko
Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
-
Narukawa Masataka
Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
関連論文
- Change in Taste Sensitivity to Sucrose Due to Physical Fatigue
- Umami Changes Intracellular Ca^ Levels Using Intracellular and Extracellular Sources in Mouse Taste Receptor Cells
- Adiposity Suppression Effect in Mice Due to Black Pepper and Its Main Pungent Component, Piperine
- Galangal Pungent Component, 1′-Acetoxychavicol Acetate, Activates TRPA1
- Activation of TRPV1 and TRPA1 by Black Pepper Components
- TRPA1 Agonists—Allyl Isothiocyanate and Cinnamaldehyde—Induce Adrenaline Secretion
- Capsaicinol : Synthesis by Allylic Oxidation and Its Effect on TRPV1-Expressing Cells and Adrenaline Secretion in Rats
- Capsinoid Is Biosynthesized from Phenylalanine and Valine in a Non-Pungent Pepper, Capsicum annuum L. cv. CH-19 Sweet
- L-Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate
- Adiposity Suppression Effect in Mice Due to Black Pepper and Its Main Pungent Component, Piperine
- Activation of TRPV1 and TRPA1 by Black Pepper Components
- Influence of Prolonged Exercise on Sweet Taste Perception
- Galangal Pungent Component, 1'-Acetoxychavicol Acetate, Activates TRPA1
- L-Theanine Elicits an Umami Taste with Inosine 5'-Monophosphate
- Suppression of Sourness by Theanine
- TRPA1 Agonists-Allyl Isothiocyanate and Cinnamaldehyde-Induce Adrenaline Secretion
- TRPV1 Agonist Monoacyglycerol Increases UCP1 Content in Brown Adipose Tissue and Suppresses Accumulation of Visceral Fat in Mice Fed a High-Fat and High-Sucrose Diet
- Effect of Capsaicin on Salt Taste Sensitivity in Humans
- Nerve and Behavioral Responses of Mice to Various Umami Substances
- Ingestion of Cinnamaldehyde, a TRPA1 Agonist, Reduces Visceral Fats in Mice Fed a High-Fat and High-Sucrose Diet
- Nerve and Behavioral Responses of Mice to Various Umami Substances