- 著者
- Takaaki Tomofuji Daisuke Ekuni Koichiro Irie Tetsuji Azuma Naofumi Tamaki Takayuki Maruyama Tatsuo Yamamoto Tatsuo Watanabe Manabu Morita
- 出版者
- バイオメディカルリサーチプレス
- 雑誌
- Biomedical Research (ISSN:03886107)
- 巻号頁・発行日
- vol.32, no.5, pp.343-349, 2011 (Released:2011-10-28)
- 参考文献数
- 31
- 被引用文献数
- 4 44
Gingival response to periodontal inflammation generates excessive lipid peroxide and such a condition may augment systemic health through increased circulating lipid peroxide. The purpose of the present study was to investigate whether the generation of lipid peroxide in periodontal inflammation could induce tissue injury in the liver, heart, kidney and brain using a rat model. Twelve Wistar rats (8 week-old male) were divided into 2 groups: the periodontal inflammation group, receiving topical application of lipopolysaccharide and proteases to the gingival sulcus for 4 weeks, and the control group using instead pyrogen-free water. After blood samples were collected, specimens from the brain, heart, liver and kidney were resected to determine the concentration of 8-hydroxydeoxyguanosine (an indicator of oxidative DNA damage). Gingival and serum levels for hexanoyl-lysine were measured to evaluate lipid peroxide. Administration of lipopolysaccharide and proteases induced periodontal inflammation, with increasing gingival and serum levels of hexanoyl- lysine. The level of 8-hydroxydeoxyguanosine increased 2.27, 2.01, 1.49 and 1.40 times in mitochondrial DNA from the liver, heart, kidney and brain of rats with periodontal inflammation, respectively. The results reveal that excessive production of lipid peroxide following periodontal inflammation is involved in oxidative DNA damage of the brain, heart, liver and kidney.
- 著者
- Satoshi Haramizu Fuminori Kawabata Koichiro Ohnuki Naohiko Inoue Tatsuo Watanabe Susumu Yazawa Tohru Fushiki
- 出版者
- Biomedical Research Press
- 雑誌
- Biomedical Research (ISSN:03886107)
- 巻号頁・発行日
- vol.32, no.4, pp.279-284, 2011 (Released:2011-08-30)
- 参考文献数
- 22
- 被引用文献数
- 7 13 5
Enhancement of energy expenditure and reducing energy intake are crucial for weight control. Capsiate, a non-pungent capsaicin analog, is known to suppress body fat accumulation and reduce body weight by enhancing of energy expenditure in both mice and humans. However, it is poorly understood whether suppressing body fat accumulation by capsiate administration is equal to exercise or not. The aim of this study is to compare the effects of repeated administration of capsiate and exercise and to investigate the weight rebound after repeated capsiate administration and/or exercise. In the present study, we report that 2 weeks treatment of capsiate and exercise increased energy metabolism and suppressed body fat accumulation during 4 more weeks of ad libitum feeding. The body weight in capsiate and exercise groups was significantly lower than that of control group. The oxygen consumption was significanlty increased in capsiate and exercise groups than in the vehicle administered mice. In addition, the abdominal adipose tissue weight in capsiate and exercise groups was significantly lower than that of control group. These results indicate that suppressing body fat accumulation by capsiate intake is beneficial for maintaining an ideal body weight as exercise.
- 著者
- Masataka NARUKAWA Sho SASAKI Tatsuo WATANABE
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.17, no.2, pp.167-170, 2011 (Released:2011-07-14)
- 参考文献数
- 16
- 被引用文献数
- 9 35
In order to investigate the effect of pungent components on salt taste sensitivity in humans, sensory evaluation of taste intensity and palatability was performed by adding 0.5 or 1 μM capsaicin (CAP) to a 75 mM NaCl solution. The assessment results suggested that a significant number of subjects experienced stronger salt taste intensity with the CAP-added NaCl solution than that for the NaCl solution alone. A quantitative analysis performed by adding CAP to the NaCl solution revealed an increase in the salt taste intensity. At the same time, the palatability decreased with increasing concentration of CAP. The increase in salt taste intensity after the addition of CAP suggests that addition of pungent components might influence salt sensitivity in humans.
- 著者
- Yuriko Oi-KANO Teruo KAWADA Tatsuo WATANABE Fumihiro KOYAMA Kenichi WATANABE Reijirou SENBONGI Kazuo IWAI
- 出版者
- Center for Academic Publications Japan
- 雑誌
- Journal of Nutritional Science and Vitaminology (ISSN:03014800)
- 巻号頁・発行日
- vol.54, no.5, pp.363-370, 2008 (Released:2008-11-11)
- 参考文献数
- 37
- 被引用文献数
- 23 51
The effects of oleuropein, a phenolic compound in extra virgin olive oil (EV-olive oil), on triglyceride metabolism were investigated by measuring the degree of thermogenesis in interscapular brown adipose tissue (IBAT), and noradrenaline and adrenaline secretions in rats. In Experiment 1, rats were given a high-fat diet (control diet) with the oleuropein supplementation of 1, 2 or 4 mg/kg of diet (0.1, 0.2 or 0.4% oleuropein diet, respectively). After 28 d of feeding, body weight, perirenal adipose tissue, epididymal fat pad, and plasma triglyceride, free fatty acid and total cholesterol concentrations were reduced by the 0.1, 0.2 or 0.4% oleuropein diet and were significantly lowest in rats fed the 0.4% oleuropein diet, as compared with those of rats fed with the control diet. The content of uncoupling protein 1 (UCP1) in IBAT and urinary noradrenaline and adrenaline excretions were significantly higher in rats fed the 0.1 or 0.2% oleuropein diet, as compared with those of rats fed with the control diet, although there were no significant differences in rats fed the 0.4% oleuropein diet. In Experiment 2, the effects of oleuropein on noradrenaline and adrenaline secretion were evaluated. The intravenous administration of oleuropein and oleuropein aglycone significantly increased plasma noradrenaline and adrenaline concentrations. Furthermore, oleuropein aglycone induced the secretions of noradrenaline and adrenaline about ten fold more potently than oleuropein. These results suggest that the phenolic compound oleuropein in EV-olive oil enhances thermogenesis by increasing the UCP1 content in IBAT and noradrenaline and adrenaline secretions in rats.