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請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/20383
標題: Effects of Low-Molecular-Weight Fucoidan and High Stability Fucoxanthin on Glucose Homeostasis, Lipid Metabolism, and Liver Function in a Mouse Model of Type II Diabetes
作者: Lin, Hong-Ting Victor 
Tsou, Yu-Chi
Chen, Yu-Ting
Lu, Wen-Jung
Hwang, Pai-An 
關鍵字: MESSENGER-RNA EXPRESSION;WHITE ADIPOSE-TISSUE;INSULIN-RESISTANCE;IN-VIVO;HYPOGLYCEMIC ACTIVITY;LAMINARIA-JAPONICA;BLOOD-GLUCOSE;ECKLONIA-CAVA;HYPERGLYCEMIA;RECEPTORS
公開日期: 四月-2017
出版社: MDPI
卷: 15
期: 4
來源出版物: MAR DRUGS
摘要: 
The combined effects of low-molecular-weight fucoidan (LMF) and fucoxanthin (Fx) in terms of antihyperglycemic, antihyperlipidemic, and hepatoprotective activities were investigated in a mouse model of type II diabetes. The intake of LMF, Fx, and LMF + Fx lowered the blood sugar and fasting blood sugar levels, and increased serum adiponectin levels. The significant decrease in urinary sugar was only observed in LMF + Fx supplementation. LMF and Fx had ameliorating effects on the hepatic tissue of db/db mice by increasing hepatic glycogen and antioxidative enzymes, and LMF was more effective than Fx at improving hepatic glucose metabolism. As for glucose and lipid metabolism in the adipose tissue, the expression of insulin receptor substrate (IRS)-1, glucose transporter (GLUT), peroxisome proliferator-activated receptor gamma (PPAR gamma), and uncoupling protein (UCP)-1 mRNAs in the adipose tissue of diabetic mice was significantly upregulated by Fx and LMF + Fx, and levels of inflammatory adipocytokines, such as adiponectin, tumor necrosis factor-alpha (TNF-alpha), and interleukin-6 (IL-6), were significantly modulated only by LMF + Fx supplementation. The efficacy of LMF + Fx supplementation on the decrease in urinary sugar and on glucose and lipid metabolism in the white adipose tissue of db/db mice was better than that of Fx or LMF alone, indicating the occurrence of a synergistic effect of LMF and Fx.
URI: http://scholars.ntou.edu.tw/handle/123456789/20383
ISSN: 1660-3397
DOI: 10.3390/md15040113
顯示於:生命科學暨生物科技學系
食品科學系
03 GOOD HEALTH AND WELL-BEING

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