Effect of Sucrose and Acarbose Feeding on the Development of Streptozotocin-Induced Diabetes in the Rat
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概要
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The effects of sucrose and Acarbose (oc-glucosidase in-hibitor) feeding on the development of diabetes were studied in streptozotocin-treated rats. Rats were raised on four different dietary regimens, viz, a sucrose diet (46% of the total weight in the form of sucrose, 24% as starch), a starch diet (70% as starch), a standard diet (laboratory chow: Oriental Yeast Co.) or an Acarbose diet (a standard diet containing 75 mg Acarbose/ 100 g diet) for a week followed by an intraperitoneal injection of streptozotocin (70 mg/kg). Development of diabetes was determined by urinary and blood glucose levels (more than 250 mg/dl). The incidence of diabetes in the groups of rats fed on sucrose, starch, standard, and Acarbose diets was 100%, 80%, 70% and 47.6%, respectively. The development of diabetes was accelerated by sucrose feeding and depressed by Acarbose feeding. There was mild diabetes in rats fed on Acarbose diet. The sucrose feeding caused a marked increase of disaccharidase activities in the proximal part of the intestine and in the apical part of the villus-crypt gradient of epithelial cells. The Acarbose feeding caused a significant decrease of disaccharidase activities. The changes in protein content of the sucrase-isomaltase complex appeared to be in parallel with those of disaccharidase activities. These results suggest that intestinal disaccharidase activities are involved in the development of experimental diabetes induced by streptozotocin.
- 財団法人 学会誌刊行センターの論文
著者
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合田 敏尚
東大医 保健栄養学
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細谷 憲政
Department of Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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森内 幸子
Department of Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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山田 和彦
Department of Nutrition, School of Health Sciences Faculty of Medicine, University of Tokyo
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合田 敏尚
Department fo Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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杉山 みち子
Department fo Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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森内 幸子
Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
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森内 幸子
Department of Food and Nutrition, School of Home-Economics, Japan Women's University
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細谷 憲政
Department fo Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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山田 和彦
Department fo Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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