| RRC ID |
59015
|
| 著者 |
Matsumoto Y, Takahashi M, Sekimizu K.
|
| タイトル |
Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an in vivo evaluation system and inhibit glucose uptake by human intestinal cells.
|
| ジャーナル |
Drug Discov Ther
|
| Abstract |
Natto is a well-known traditional Japanese food produced by fermenting soybeans with Bacillus subtilis var natto. Here we found that the water-soluble viscous fraction of natto inhibits sucrose- or glucose-induced hyperglycemia in silkworms. The water-soluble viscous fraction treated with DNase I, RNase A, and proteinase K, followed by phenol extraction also suppressed sucrose-induced hyperglycemia in silkworms. The enzyme-treated polysaccharide fraction of natto inhibits glucose uptake by Caco-2 cells, human intestinal epithelial cells. These findings suggest that the polysaccharide components of natto selected on the basis of their suppressive effects on sucrose-induced hyperglycemia in silkworms inhibit glucose uptake by human intestinal cells.
|
| 巻・号 |
14(1)
|
| ページ |
8-13
|
| 公開日 |
2020-1-1
|
| DOI |
10.5582/ddt.2020.01002
|
| PMID |
32147629
|
| MeSH |
Animals
Bacillus subtilis*
Bombyx
Caco-2 Cells
Fermented Foods* / microbiology
Glucose / metabolism*
Humans
Hyperglycemia* / therapy
Intestinal Mucosa / metabolism*
Polysaccharides / metabolism
Polysaccharides / pharmacology*
Soy Foods
Sucrose
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| リソース情報 |
| カイコ |
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