2012
DOI: 10.1007/s10620-012-2041-7
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Myosin Light Chain Kinase Is Involved in the Mechanism of Gastrointestinal Dysfunction in Diabetic Rats

Abstract: Decreased expression of MLCK in gastrointestinal tissues could be a possible cause for gastrointestinal dysfunction. Insulin may partly ameliorate gastrointestinal dysfunction by restoring the expression of MLCK.

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Cited by 18 publications
(18 citation statements)
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“…In the present study, we found that diabetic rats induced by STZ had a less gastric contraction and poor gastric emptying after 6 weeks. Hu and Feng had the same results in their experimental study . After LESW, we found increasing gastric contraction and enhancing gastric emptying in diabetic rats.…”
Section: Discussionsupporting
confidence: 64%
See 1 more Smart Citation
“…In the present study, we found that diabetic rats induced by STZ had a less gastric contraction and poor gastric emptying after 6 weeks. Hu and Feng had the same results in their experimental study . After LESW, we found increasing gastric contraction and enhancing gastric emptying in diabetic rats.…”
Section: Discussionsupporting
confidence: 64%
“…Hu and Feng had the same results in their experimental study. 21 After LESW, we found increasing gastric contraction and enhancing gastric emptying in diabetic rats. This shows that LESW could increase gastric contractions and motility in diabetic rats.…”
Section: Discussionmentioning
confidence: 76%
“…Insulin treatment significantly improved gastric emptying by restoring MLCK levels. 35) In addition, we also found that ICC-IM in aging normal control rats were significantly reduced at 28th week compared to 12th week. The age-related ICC loss presented in this study is consistent with a recent study in aging humans that showed a marked loss of ICCs in normal human stomach and colon with age.…”
Section: )supporting
confidence: 57%
“…In a study of STZ‐DM rats, the expression of MLCK was significantly reduced in the smooth muscles of pylorus and ileum. This effect was reversible with insulin treatment …”
Section: Introductionmentioning
confidence: 96%