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KK-A - 045310.com · fermentation residue of , was examined by using type II diabetic model KK-A mice. Mice fed normal diet or normal diet with . or normal diet with . pioglitazone

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26346

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: ( ), insulin resistance, GLUT , PPARs, pioglitazone (Pio)

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results suggested that could be an e ective food for the prevention of hyperglycemia and hyperlipidemia.

(Received

Sakamoto Kurozu, Inc., Uenosono-cho, Kagoshima,

* Department of Biochemical Science and Technology, Faculty of Agriculture,

Kagoshima University, Korimoto, Kagoshima

is a food which has been traditionally made in Kagoshima and it is noted that has many

physiological activities. In this paper, the anti-hyperglycemic e ect of ( ), the

fermentation residue of , was examined by using type II diabetic model KK-A mice. Mice fed normal

diet or normal diet with . or normal diet with . pioglitazone (Pio) for days. The blood

glucose level of Pio group significantly decreased after the day , but that of group decreased after the

day against the control group. Serum total cholesterol (T-CHO) and triglyceride (TG), and muscle T-CHO

significantly decreased in group and Pio group. Liver TG significantly decreased only in group.

The translocated-glucose transporter (GLUT ), peroxisome proliferator-activated receptor (PPAR ), and

phosphorylated-AMP-activated protein kinase (AMPK ) in muscle increased in group and Pio group.

The insulin receptor (IR ) increased in group and phosphorylated-IR increased in group and Pio

group in liver. The PPAR increased in Pio group, but it decreased in group in adipose tissue. These

Mar. , ; Accepted May , )

Nippon Shokuhin Kagaku Kogaku Kaishi Vol. , No. , ( )

y

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Masanobu Nagano, Tomoko Ueno, Akira Fujii, De-Xing Hou* and Makoto Fujii*

Anti-Hyperglycemic E ect of

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