糖尿病自然発症ラットを用いた紫カンショ発酵紅酢の糖尿病前症段階からの予防ポテンシャル

Translated title of the contribution: Anti-diabetic Effect of Acetic Acid-Free Red Vinegar in Spontaneously Diabetic Torii Rats

Kazuhiro Takao, Naoki Morishita, Norihiko Terahara, Keiichi Fukui, Toshiro Matsui

Research output: Contribution to journalArticlepeer-review

Abstract

The aim of this study was to evaluate the anti-diabetic potential of acetic acid-free red vinegar (RV) containing a candidate, 6-O-caffeoylsophorose (CS), in spontaneously diabetic Torii (SDT) rats. In accordance with administration protocols, ingestion by SDT began between the ages of 11 and 16 weeks which corresponded to normal and prediabetic stages, respectively. Daily intake of RV (4.3 mg/kg/day) led to a significant reduction in fasting blood glucose level (BGL) in 28-wk SDT (fasting BGL: control, 133.8±12.8 mg/mL; RV, 98.5±19.8 mg/mL), while no anti-diabetic effect was obtained in SDT fed from 27 weeks of age. These results demonstrated that RV has physiological potential to suppress promotion of diabetes, but not to improve the developed of onset.

Translated title of the contributionAnti-diabetic Effect of Acetic Acid-Free Red Vinegar in Spontaneously Diabetic Torii Rats
Original languageJapanese
Pages (from-to)552-558
Number of pages7
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume65
Issue number12
DOIs
Publication statusPublished - 2018

All Science Journal Classification (ASJC) codes

  • Food Science

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