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

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

研究成果: ジャーナルへの寄稿学術誌査読

抄録

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.

寄稿の翻訳タイトルAnti-diabetic Effect of Acetic Acid-Free Red Vinegar in Spontaneously Diabetic Torii Rats
本文言語日本語
ページ(範囲)552-558
ページ数7
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
65
12
DOI
出版ステータス出版済み - 2018

!!!All Science Journal Classification (ASJC) codes

  • 食品科学

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「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」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

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