Consumption of Sericin Reduces Serum Lipids, Ameliorates Glucose Tolerance and Elevates Serum Adiponectin in Rats Fed a High-Fat Diet

Okazaki, Yukako; Kakehi, Shoko; Xu, Yonghui; Tsujimoto, Kazuhisa; Sasaki, Michihito; Ogawa, Hiroshi; Katô, Norihisa

doi:10.1271/bbb.100065

Cited by 69 publications

(52 citation statements)

References 27 publications

(25 reference statements)

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“…28-29 Similar effect had been observed by Okazaki et al 30 that dietary feeding of silk sericin decreased in plasma glucose and increased insulin secretion after an interperitoneal glucose injection in high fat-fed rats. body weight.…”

Section: Resultsmentioning

confidence: 53%

Antihyperglycemic Effect of Silkworm Powder, Fibroin and Sericin from Three Thai Silkworm (Bombyx mori Linn.) in Streptozotocin-Induced Diabetic Rats

Rattana¹,

Katisart²,

Butiman³

et al. 2017

Phcog J

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Section: Resultsmentioning

confidence: 53%

Antihyperglycemic Effect of Silkworm Powder, Fibroin and Sericin from Three Thai Silkworm (Bombyx mori Linn.) in Streptozotocin-Induced Diabetic Rats

Rattana¹,

Katisart²,

Butiman³

et al. 2017

Phcog J

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“…Past studies on the pharmacological effects of silk protein revealed that the soluble fibroin could increase glucose uptake and metabolism and its hydrolysate could decrease both the blood glucose and insulin concentrations in mice (Hyun et al, 2004;Nahm and Oh, 1995). Similarly, dietary feeding of silk sericinwas recently found to suppress the increase in plasma glucose and insulin secretion after an intraperitoneal glucose injection in high fat-fed rats (Okazaki et al, 2010). Of the 3 silk proteins analyzed, the F50 appeared to be the most effective in lowering the glucose level.…”

Section: Discussionmentioning

confidence: 90%

Antioxidative and Hypoglycemic Effects of Silk Fibroin/SericinMixtures in High Fat-Fed Mice

Seo¹,

Um²,

Rico³

et al. 2011

International Journal of Industrial Entomology

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The effect of dietary feeding of silk fibroin/sericinmixtureson the antioxidative status and glucose metabolism in high fat-fed mice was investigated. The mice weregiven experimental diets for 6 weeks: normal control (NC),high fat (HF) andhigh fat supplemented with F100 (pure fibroin, HF-F100), F81 (81:19 fibroin-sericin, w/w, HF-F81) or F50 (50:50 fibroin-sericin, w/w, HF-F50). The silk protein-fed mice showed decreased lipid peroxidation, enhancedantioxidant enzymesactivities and lower blood glucose level relative to HF group. The HF-F50 animals exhibited significantly lower insulin level, higher glycogen concentration, enhanced hepatic glucokinaseactivity and reduced glucose-6-phosphate and phosphoenolpyruvatecarboxynaseactivities than the HF ones. The in vivo antioxidant activity and hypoglycemic action tended to increase with increased amount of sericin and decreased fibroin content in the diet. These findings demonstrate that silk protein, particularly sericin, may be beneficial in suppressing high fat diet-induced hyperglycemiaand oxidative stress.

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“…Among its wide range of physiological functions, sericin has been reported to ameliorate constipation (Sasaki et al, 2000a), suppress colorectal cancer (Sasaki et al, 2000b;Zhaorigetu et al, 2001;Zhaorigetu et al, 2007), suppress skin cancer (Zhaorigetu et al, 2003b), and apply cell activating/cytoprotective properties (Terada et al, 2002;Terada et al, 2005;Ohnishi et al, 2012) and adiponectin-increasing/promoting effects (Okazaki et al, 2010). In addition, supplements exerting physiological effects have been put to practical use.…”

Section: Introductionmentioning

confidence: 99%

Development of Bread Supplemented with the Silk Protein Sericin

Takechi

Takamura

2014

FSTR

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The present study aimed to develop sericin-added bread in an effort to promote the effective consumption of the silk protein sericin and to evaluate bread-baking performance with sericin addition, with respect to effects on bread structure and palatability. Sericin supplementation resulted in decreased specific volume and darker crust color of the bread. No significant difference was observed in other physical properties. Sensory evaluation revealed that bread with up to 2 g of added sericin tended to be preferred. In a comprehensive evaluation of specific volume, crust color and preference rating by sensory evaluation, the optimal amount of added sericin was determined to be 2 g.Further, approximately 330 mg of sericin can be consumed in 1 slice of bread. We thus propose sericin-added bread as a desirable processed food that enables the effective ingestion of sericin.

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Consumption of Sericin Reduces Serum Lipids, Ameliorates Glucose Tolerance and Elevates Serum Adiponectin in Rats Fed a High-Fat Diet

Cited by 69 publications

References 27 publications

Antihyperglycemic Effect of Silkworm Powder, Fibroin and Sericin from Three Thai Silkworm (Bombyx mori Linn.) in Streptozotocin-Induced Diabetic Rats

Antihyperglycemic Effect of Silkworm Powder, Fibroin and Sericin from Three Thai Silkworm (Bombyx mori Linn.) in Streptozotocin-Induced Diabetic Rats

Antioxidative and Hypoglycemic Effects of Silk Fibroin/SericinMixtures in High Fat-Fed Mice

Development of Bread Supplemented with the Silk Protein Sericin

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