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Corresponding author [email protected]*
26346
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: ( ), insulin resistance, GLUT , PPARs, pioglitazone (Pio)
:
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
*
Masanobu Nagano, Tomoko Ueno, Akira Fujii, De-Xing Hou* and Makoto Fujii*
Anti-Hyperglycemic E ect of
in Type II Diabetic Model KK-A Mice
* *
KK-A
kurozu moromi powder Kmp
Kmp
Kurozu kurozukurozu moromi powder Kmp
kurozuKmp
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Kmp Kmp
KmpKmp Kmp
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Kurozu Moromi Powder
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