Effects of Acetate on Lipid Metabolism in Muscles and Adipose Tissues of Type 2 Diabetic Otsuka Long-Evans Tokushima Fatty (OLETF) Rats

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概要

• 論文の詳細を見る

• We have reported that orally administrated acetate contributed to suppression of lipogenesis in the liver and to reduction of lipid accumulation in the adipose tissue of Otsuka Long-Evans Tokushima Fatty (OLETF) rats. The aim of this study was to investigate the effect of acetate on skeletal muscle and adipose tissues. Treatment with acetate showed a higher rate of oxygen consumption and a smaller size of lipid droplets in white adipose and brown adipose tissues. An analysis by Northern blotting revealed that the transcripts of myoglobin and Glut4 genes in the abdominal muscle of the OLETF rats were increased by acetate treatment, while the transcripts of lipolytic genes increased in the white adipose and brown adipose tissues. It is possible that acetate has effects on lipid metabolism in the skeletal muscles and the adipose tissues, and has functions that work against obesity and obesity-linked type 2 diabetes.

• 社団法人 日本農芸化学会の論文

著者

• HIEMORI Miki

  Department of Nutritional Science, Okayama Prefectural University

• YAMASHITA Hiromi

  Department of Nutritional Science, Okayama Prefectural University

• TSUJI Hideaki

  Department of Nutritional Science, Okayama Prefectural University

• Kimoto Masumi

  Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University

• TAKAHASHI Yoshitaka

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• SAITO Tsukasa

  Department of Medicine , Jikei-kai College of Medicine

• Yamashita H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• MARUTA Hitomi

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• JOZUKA Michiyo

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• KIMURA Rie

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• IWABUCHI Hiromi

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• YAMATO Makiko

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

• FUJISAWA Katsuhiko

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural Univer

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