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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

著者 (16件)： 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)

抄録/ポイント： エンバクβ-グルカン(OβG)とその分子機構の低下脂質効果を評価するために,高脂肪食(HFD)誘発高脂血症マウスモデルとH epG2細胞のオレイン酸誘導脂質蓄積モデルを本研究で用いた。OβGは,体重および精巣上体脂肪パッドの利得HFD誘導を明らかに減少させ,肝脂肪細胞過形成を阻害した。これらの効果は,FAS及びSREBP-1のダウンレギュレーション,PPARαのアップレギュレーションと特に肝臓および脂肪組織におけるAMP活性化蛋白質キナーゼ(AMPK)シグナル伝達の活性化と関連していた。オレイン酸誘導H epG2細胞では,OβGはリポゲネシスとAMPK活性化を部分的に抑制した。OβGは,FAS,SREBP-1,CPT-1,PPARαと活性化ACCのような脂質代謝関連蛋白質発現,AMPKの下流標的であることを阻害した。まとめると,著者らの結果は,OβGの投与は,AMPKシグナル経路,高脂血症の予防と治療のための新しい応用を提供することを介してH FDマウスにおける脂質低下作用を発揮することを示唆する。Copyright 2018 Elsevier B.V., Amsterdam. All rights reserved. Translated from English into Japanese by JST.【Powered by NICT】

シソーラス用語： 脂質低下作用 ,  *高脂肪食 ,  脂肪組織 ,  *脂肪肝 ,  アップレギュレーション ,  *βグルカン ,  ダウンレギュレーション ,  PPARα ,  *脂肪細胞 ,  *高脂血症 ,  リポゲネシス ,  不飽和脂肪酸 ,  オレフィン化合物
準シソーラス用語： 蛋白質発現 ,  *脂肪細胞分化 ,  *AMP活性化蛋白質キナーゼ , 【Automatic Indexing@JST】

著者キーワード (4件)： エンバクβ-グルカン ,  高脂血症 ,  脂肪 ,  AMPK

分類 (2件)： 細胞生理一般  (EF02010S) ,  脂質の代謝と栄養  (EJ02034Q)

物質索引 (1件)： オレイン酸

タイトルに関連する用語 (10件)： エンバク ,  β-グルカン ,  AMPK ,  シグナル伝達 ,  高脂肪食餌 ,  高脂血症 ,  マウス ,  脂肪細胞分化 ,  脂肪肝 ,  阻害