著者

吉村 征浩 山下 広美 丸田 ひとみ 荒木 彩 荒岡 千尋

出版者

岡山県立大学

雑誌

若手研究(B)

巻号頁・発行日

2014-04-01

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酢酸摂取はメタボリックシンドローム予防に効果的であり、ラットにおいて運動持久力を増加させ、骨格筋におけるミトコンドリア生合成の増加、筋線維の遅筋化を引き起こす。本研究ではL6筋管細胞を用い、骨格筋における酢酸の作用機序を明らかにすることを目的とした。酢酸添加による作用には、酢酸代謝に伴うAMP/ATP比の上昇を介したAMPK活性化と、短鎖脂肪酸受容体GPR43およびカルシウムシグナル伝達を介したAMPK活性化が関与することが本研究において明らかとなった。酢酸摂取は、運動と同様の効果(AMPK遅筋線維の増加)を骨格筋にもたらし、新たなサルコぺニアの予防・治療法に繋がる可能性がある。

著者

奥津 果優 門岡 千尋 小城 章裕 吉﨑 由美子 二神 泰基 玉置 尚徳 髙峯 和則

出版者

一般社団法人 日本生薬学会

雑誌

生薬学雑誌 (ISSN:13499114)

巻号頁・発行日

vol.71, no.1, pp.41-48, 2017-02-20 (Released:2018-08-21)

参考文献数

20

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“Shinkiku” is a traditional digestive drug prepared by the fermentation of wheat and some herbs with fermentative microbes. Shinkiku is manufactured in China and Korea, and also used in Japanese Kampo medicine as a component of Hangebyakujutsutemmato. However, there are currently no quality standards for shinkiku, and thus, the quality of shinkiku has considerable variation depending on its manufacturer. Although these variations would be partially derived from the differences in fermentative microbes, there are no studies about microbial diversities or chemical constituents in commercial shinkiku. Thus, we investigated the microbial diversity and chemical constituents of 15 commercial shinkiku samples to standardize its quality. PCR-denaturing gradient gel electrophoresis of 16S rDNA and ITS1 sequences revealed that different microbes such as Lactobacillus sp. and Candida sp. were present in each shinkiku sample. On the other hand, most shinkiku samples showed amylase (12/15 samples) and lipase activities (9/15 samples) that behave as digestants. In addition, all samples commonly contained ferulic acid (>10 nmol/g), which has anti-inflammatory and anti-oxidant activities. Thus, enzyme activities and ferulic acid were suggested to be one of the candidates for use as reference standards for the quality control of shinkiku. Exceptional shinkiku samples without enzyme activities showed a baked brown color, and ferulic acid content was inversely related with the brightness color of shinkiku (R2=0.47). Therefore, it seems that color indices would be effective to predict the quality of shinkiku such as enzyme activities and ferulic acid.

著者

岡 千尋 山口 拓美

出版者

神奈川大学経済学会

雑誌

商経論叢 = The review of economics and commerce (ISSN:02868342)

巻号頁・発行日

vol.53, no.1, pp.177-185, 2018-01

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その他