著者

Akane Tsuruta Tian Zheng Mari Ogura Masayuki Yagi Wakako Takabe Yoshikazu Yonei

出版者

Society for Glycative Stress Research

雑誌

Glycative Stress Research (ISSN:21883602)

巻号頁・発行日

vol.6, no.1, pp.39-48, 2019 (Released:2019-05-31)

著者

Kyle Haasbroek Masayuki Yagi Yoshikazu Yonei

出版者

Society for Glycative Stress Research

雑誌

Glycative Stress Research (ISSN:21883602)

巻号頁・発行日

vol.7, no.3, pp.232-239, 2020 (Released:2020-10-20)

参考文献数

64

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People with Diabetes show an increased susceptibility to infection by SARS-CoV-2, greater incidence of pneumonia, and worse clinical outcomes. As diabetes involves high glycative stress, here we present a review of the literature regarding the potential interactions of glycative stress and COVID-19 that may help to explain some of the observed differences in outcomes of diabetic patients. Glycative stress directly suppresses immune function, leaving the body less able to deal with infection. Increased colonization of potentially pathogenic bacteria, mediated by glycative stress, such as Staphylococcus aureus, may also lead to negative outcomes during infection. The presence of S. aureus on the skin may weaken its barrier function and increase the risk of infection through the skin. Proteolytic activity necessary for the virus to enter cells may be enhanced in tissue exposed to S. aureus as well as by the bacteria’s own secreted proteases. Finally, S. aureus carriage could be a risk factor for the development of secondary bacterial pneumonia during primary COVID-19 infection. In order to avoid infection and severe disease outcomes, it is important for those suspected of having diabetes to maintain strict glycemic control and take measures to avoid exposure to the virus.

著者

Mari Ogura Yuji Morita Wakako Takabe Masayuki Yagi Fuka Okuda Misato Kon Kenichi Asada Tetsuro Urata Hiroshi Yatou Hiroomi Maeda Yoshikazu Yonei

出版者

Society for Glycative Stress Research

雑誌

Glycative Stress Research (ISSN:21883602)

巻号頁・発行日

vol.7, no.1, pp.29-41, 2020 (Released:2020-05-08)

参考文献数

31

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Objective: We investigated the effects of the intake of ostrich meat (OM), which is characterized by high protein and low fat, on the body, focusing on protein and amino acid metabolism and growth hormone (GH) secretion. Methods: Plasma amino acid levels, growth hormone (GH) secretion after exercise and autonomic nervous function (device used: VM500 [Fatigue Science Laboratory Inc.]) were measured in 12 healthy subjects (33.3 ± 6.9 years old, BMI 21.6 ± 1.6) after ingestion of the test food (OM) or control food for one week each. Results: A significant increase in the blood levels of branched-chain amino acids (BCAAs), lysine and histidine, and an increase in those for 1-methylhistidine and 3-methylhistidine, which are the indicators of muscle protein breakdown, were observed after the intake of OM, suggesting that protein metabolism in the muscles was activated. Subclass analysis excluding cases with high GH before exercise load showed a significant increase in GH secretion after a walking exercise (30 min) only after the intake of OM. The autonomic nervous function test did not reveal any significant findings. There were no OM-related adverse events during the study. Conclusion: OM is a low-fat meat containing physiologically significant amino acids in large quantities, and it was suggested that OM could be safe and suitable for a protein and amino acid supplement.

著者

Mari Ogura Masayuki Yagi Keitaro Nomoto Ryo Miyazaki Masaya Kongoji Show Watanabe Umenoi Hamada Yoshikazu Yonei

出版者

Japanese Society of Anti-Aging Medicine

雑誌

ANTI-AGING MEDICINE (ISSN:18822762)

巻号頁・発行日

vol.8, no.5, pp.60-68, 2011 (Released:2011-09-17)

参考文献数

58

被引用文献数

1

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Objective: Previous epidemiological surveys of diet indicated a potential relationship between fruit intake and the pathogenesis of lifestyle-related disease. Recent reports indicate grapefruit (GF) may affect sugar metabolism. The present study measured glucose, triglyceride and insulin levels in human blood after GF ingestion with and without other foods.Methods: Twelve healthy, non-smoking female volunteers, non-obese (age 40.5 ± 4.2 years old, BMI 22.0 ± 0.9) were provided with five different breakfasts on successive days: GF, bread or fried vegetables alone, GF + bread, GF + fried vegetables. In meals that included GF, the GF was eaten before the bread or fried vegetables. Blood samples were taken after meals to measure plasma glucose, immuno reactive insulin (IRI), triglyceride and vitamin C.Results: Plasma glucose following a meal of bread or fried vegetables or a meal of bread and fried vegetables with GF was similar. Insulin secretion was slower after a meal of GF alone compared to bread alone (p < 0.001) and the area under curve (AUC) of glucose per carbohydrate intake was lower when GF was eaten prior to bread or fried vegetables than after a single intake of bread or fried vegetables alone (p < 0.001). The AUC of triglyceride after a prior intake of GF before fried vegetables was slower than that after an intake of fried vegetables alone (p < 0.05). Blood vitamin C concentration increased after GF intake (p < 0.001).Conclusion: GF contains saccharides and a variety of dietary elements, including fiber, vitamins, citric acid, naringenin and bergamottin. It is possible that these compounds may affect sugar and lipid metabolism.