著者

Aya Umeno Yasukazu Yoshida

出版者

SOCIETY FOR FREE RADICAL RESEARCH JAPAN

雑誌

Journal of Clinical Biochemistry and Nutrition (ISSN:09120009)

巻号頁・発行日

vol.65, no.1, pp.59-64, 2019 (Released:2019-07-01)

参考文献数

25

被引用文献数

3

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We have previously reported that the risk of type 2 diabetes, early impaired glucose tolerance, and insulin resistance can be predicted using fasting levels of adiponectin, leptin, and insulin. Here, we aimed to evaluate the utility of hemoglobin A1c in detecting the risk of type 2 diabetes compared with other well-known biomarkers. We randomly enrolled 207 volunteers with no history of diseases, who underwent 75-g oral glucose tolerance tests and were stratified into normal, borderline, abnormal, or diabetic groups. Eighty-one participants with normal baseline levels of hemoglobin A1c (<6.0%) were included in the normal groups of both glucose tolerance and insulin resistance. Hemoglobin A1c was significantly correlated with the plasma glucose and insulin resistance index. Leptin, adiponectin, glycoalbumin, and body mass index also were correlated well with plasma glucose levels and insulin resistance index. Normal hemoglobin A1c levels with abnormal glucose tolerance and insulin resistance were noted in 85 and 67 participants, respectively. Hemoglobin A1c did not strengthen the prediction algorithm of diabetes, determined by our proposed biomarkers, leptin, adiponectin, and insulin. In conclusion, hemoglobin A1c is a surrogate biomarker for risk of diabetes, with inadequate predictive value, and should be used in combination with other biomarkers.

著者

Masanori Horie Taisuke Koike Sakiko Sugino Aya Umeno Yasukazu Yoshida

出版者

Applied Microbiology, Molecular and Cellular Biosciences Research Foundation

雑誌

The Journal of General and Applied Microbiology (ISSN:00221260)

巻号頁・発行日

pp.2017.03.002, (Released:2017-12-08)

参考文献数

29

被引用文献数

14

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The aim of this study was to determine the probiotic and the prebiotic-like properties of Bacillus subtilis BN, a spore-forming bacterium, also known as “natto-kin”, which is used for making the Japanese fermented food, natto. We used the spores and vegetative cells of this strain and compared their effects on the growth of lactobacilli. Culture supernatant from B. subtilis BN was added to a glucose-free MRS medium used to culture lactobacilli. When lactobacilli were cultured in the supernatant-containing medium, growth was improved. This effect resulted from the digestion of starch by amylase, which was secreted by B. subtilis. Moreover, improved amylase-independent growth was also observed. Co-culture with B. subtilis improved the growth of lactobacilli, and this effect was only observed with vegetative cells; spores did not improve the growth of lactobacilli. This effect on growth was lost upon heat treatment of the vegetative cells. These results suggest that the surface protein of B. subtilis BN vegetative cells participates in the improved growth effect of lactobacilli. It is possible that B. subtilis BN could improve the intestinal flora. In addition, B. subtilis BN inhibited the growth of Salmonella enterica. Thus, it was shown that B. subtilis BN has both a probiotic and prebiotic potential. This is the first study demonstrating the selective growth improvement of indigenous intestinal lactobacilli using B. subtilis BN.