論文 - 詳細
| 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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