Stilbene Analogs of Resveratrol Improve Insulin Resistance through Activation of AMPK
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概要
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Resveratrol (RSV), 3,5,4'-trihydroxy-trans-stilbene, is known to have many beneficial physiological activities. We have synthesized several stilbene anlogues and have reported that the hydroxyl group in the 4' position of RSV exhibited strong radical scavenging action. Using stilbene analogs, we investigated the structure of RSV to explain its protective effect against obesity and type 2 diabetes. All six analogs used in this study inhibited the differentiation of 3T3-L1 adipocytes. 3-Hydroxy-trans stilbene (3(OH)ST), and 3,4'-dihydroxy-trans stilbene (3,4'(OH)2ST) increased glucose uptake and induced adenosine monophosphate kinase (AMPK) phosphorylation independently of insulin in C2C12 myotubes. An in vivo study using mice fed high-fat diets indicated that 3(OH)ST was more effective than RSV in improving insulin resistance. In conclusion, RSV and its derivatives, particularly 3(OH)ST, inhibited adipocyte differentiation and enhanced glucose uptake in the myotubes, resulting in a reduction of obesity and an improvement in glucose tolerance in vivo.
著者
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Hasebe Miki
Department Of Basic Veterinary Science The United Graduate School Of Veterinary Science Yamaguchi Un
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Fukuhara Kiyoshi
Division Of Organic Chemistry
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Sawada Rumi
Division Of Medical Devices National Institute Of Health Sciences
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Ishii Akiko
Department Of Dermatology Mie University Graduate School Of Medicine
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Yamashita Kaori
Department Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto
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Matsuoka Atsuko
Division Of Genetics And Mutagenesis National Institute Of Health Sciences
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Sonoda Mariko
Department Of Food And Nutritional Science Graduate School Of Humanities And Sciences Ochanomizu University
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Sawada Rumi
Division of Medical Devices, National Institute of Health Sciences
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Fujiwara Yoko
Department of Food and Nutrition, Ochanomizu University
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ITO-NAGAHATA Tomomi
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
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KURIHARA Chiaki
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
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IWABUCHI Mari
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
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SONODA Mariko
Department of Nutrition Faculty of Health and Nutrition, Tokaigakuen University
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ISHII Akiko
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
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FUJIWARA Yoko
Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University
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