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J-GLOBAL ID：201802212702072749
整理番号：18A0492829
エンバクβ-グルカンはAMPKシグナル伝達を介して高脂肪食餌誘発性高脂血症マウスにおける脂肪細胞分化と脂肪肝を阻害する【Powered by NICT】
Oat β-glucan inhibits adipogenesis and hepatic steatosis in high fat diet-induced hyperlipidemic mice via AMPK signaling
Liu Bo
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Liu Bo
(The Key Laboratory for Special Medical Food Process in Hunan Province, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Liu Bo
(College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410004, China)
,
Yang Tao
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Luo Yi
(College of Clinic Medicine, Xiangya School of Medicine, Central South University, Changsha, Hunan 410008, China)
,
Zeng Linna
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Zeng Linna
(The Key Laboratory for Special Medical Food Process in Hunan Province, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Shi Limin
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Shi Limin
(The Key Laboratory for Special Medical Food Process in Hunan Province, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Wei Chengxi
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Nie Ying
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Cheng Yu
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Cheng Yu
(The Key Laboratory for Special Medical Food Process in Hunan Province, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Lin Qinlu
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Luo Feijun
(Laboratory of Molecular Nutrition, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
,
Luo Feijun
(The Key Laboratory for Special Medical Food Process in Hunan Province, College of Food Science and Engineering, National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China)
資料名：
Journal of Functional Foods
(Journal of Functional Foods)
巻： 41 ページ： 72-82 発行年： 2018年
JST資料番号： W3172A ISSN： 1756-4646 資料種別： 逐次刊行物 (A)
記事区分： 原著論文 発行国： オランダ (NLD) 言語： 英語 (EN)
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