Dietary Supplementation with α-Amylase Inhibitor Wheat Albumin to High-Fat Diet-Induced Insulin-Resistant Rats Is Associated with Increased Expression of Genes Related to Fatty Acid Synthesis in Adipose Tissue

Murayama, Yuki; Mochizuki, Kazuki; Shimada, Morimi; Fujimoto, Saki; Nukui, Kazuki; Shibata, Kenji; Goda, Toshinao

doi:10.1021/jf901484t

Cited by 4 publications

(3 citation statements)

References 32 publications

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“…A series of signaling molecules, such as glucose, insulin, and thyroid hormones affect the expression of ACCs through these transcriptional factors. For instance, high-carbohydrate diet induces ACC expression through ChREBP [ 26 ] or an insulin-mediated SREBP1 mechanism [ 27 ]. The ACC1 expression is also modulated at the translational level.…”

Section: Acetyl-coa Carboxylase Genes Expression Regulation and Pmentioning

confidence: 99%

Chemical Genetics of Acetyl-CoA Carboxylases

Zhong

Luo

et al. 2013

Molecules

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Chemical genetic studies on acetyl-CoA carboxylases (ACCs), rate-limiting enzymes in long chain fatty acid biosynthesis, have greatly advanced the understanding of their biochemistry and molecular biology and promoted the use of ACCs as targets for herbicides in agriculture and for development of drugs for diabetes, obesity and cancers. In mammals, ACCs have both biotin carboxylase (BC) and carboxyltransferase (CT) activity, catalyzing carboxylation of acetyl-CoA to malonyl-CoA. Several classes of small chemicals modulate ACC activity, including cellular metabolites, natural compounds, and chemically synthesized products. This article reviews chemical genetic studies of ACCs and the use of ACCs for targeted therapy of cancers.

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Section: Acetyl-coa Carboxylase Genes Expression Regulation and Pmentioning

confidence: 99%

Chemical Genetics of Acetyl-CoA Carboxylases

Zhong

Luo

et al. 2013

Molecules

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“…This initiates starch digestion in the mouth and the small intestine, respectively, followed by amyloglucosidase action that cleaves the terminal α-1,6 and α-1,4 linkages, thereby releasing free glucose that is ready for intestinal absorption in the gut lumen (Voet & Voet, 2011). The commonly known dietary inhibitors of α-amylase are proteins in nature, belonging to the family of albumins (Murayama et al, 2009). In addition, some antioxidants that are usually found in oats are important substances such as proteins, peptides, and phenolic compounds which help in preventing human diseases by combating oxidative stress and reducing the levels and effects of biological free radicals (Emmons et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

In vitro α‐amylase inhibitory and antioxidant properties of soluble proteins and their peptic hydrolysates from raw and cooked commercially available oatmeal

et al. 2021

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Background and objectives: Ready-to-eat cereal-based foods like quick-cooking oatmeal are commonly available in the market often highlighting the levels of nutrients and the effects of dietary fiber. Information about the proteins in these foods is limited to content only. This study measured two health-related bioactivities of the salt-soluble proteins in commercially available oatmeal using in vitro assays.Soluble proteins and their peptic hydrolysates extracted from raw and cooked commercially available oatmeal were analyzed for their in vitro α-amylase inhibitory ac-

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“…Regarding the suppression of postprandial hyperglycemia, the efficacy of indigestible dextrin or wheat albumin has been reported (14,15). Our previous study suggested that intake of kale (Brassica oleracea var.…”

Section: Introductionmentioning

confidence: 99%

Intake of kale suppresses postprandial increases in plasma glucose: A randomized, double-blind, placebo-controlled, crossover study

Kondo

Suzuki²,

Kurokawa³

et al. 2016

Biomedical Reports

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Abstract. Kale (Brassica oleracea var. acephala), a vegetable in the family Brassicaceae, has beneficial effects on health, including hypoglycemic effects. In our previous study with a limited number of subjects, intake of kale-containing food at a dose of 14 g decreased postprandial plasma glucose levels. In the present study, the effective dose of kale-containing food was investigated in a randomized, double-blind, placebo-controlled, crossover trial. The trial was conducted on 42 Japanese subjects aged 21-64 years with fasting plasma glucose levels of ≤125 mg/dl and 30-min postprandial plasma glucose levels of 140-187 mg/dl. The subjects consumed placebo or kale-containing food [7 or 14 g; low-dose (active-L) or high-dose (active-H) kale, respectively] together with a high-carbohydrate meal. At 30-120 min after the test meal intake, the plasma levels of glucose and insulin were determined. The postprandial plasma glucose levels in subjects with intake of active-L or active-H were significantly lower than those in subjects with intake of placebo, with the maximum plasma concentration (C max ; 163±24 mg/dl for active-L and 162±23 mg/dl for active-H compared with 176±26 mg/dl for placebo [values presented as means ± standard deviation (SD); P<0.01]. The area under the plasma glucose concentration-time curve for 0-2 h (AUC 0-2 h ) values (means ± SD) were significantly lower for active-L (268±43 mg/h/dl) and active-H (266±42 mg/h/dl) than for the placebo (284±43 mg/h/dl; P<0.05). No significant differences were identified in the postprandial plasma insulin levels between the three conditions. No adverse events associated with intake of either dose of kale were observed. Our findings suggest that intake of kale suppresses postprandial increases in plasma glucose levels at a single dose of 7 g, and that a dose as high as 14 g is safe.

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Dietary Supplementation with α-Amylase Inhibitor Wheat Albumin to High-Fat Diet-Induced Insulin-Resistant Rats Is Associated with Increased Expression of Genes Related to Fatty Acid Synthesis in Adipose Tissue

Cited by 4 publications

References 32 publications

Chemical Genetics of Acetyl-CoA Carboxylases

Chemical Genetics of Acetyl-CoA Carboxylases

In vitro α‐amylase inhibitory and antioxidant properties of soluble proteins and their peptic hydrolysates from raw and cooked commercially available oatmeal

Intake of kale suppresses postprandial increases in plasma glucose: A randomized, double-blind, placebo-controlled, crossover study

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