期刊
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
卷 75, 期 9, 页码 1677-1684出版社
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.110168
关键词
unripe soybean leaf; kaempferol glycoside; anti-diabetic effect; flavonoid
类别
资金
- Grants-in-Aid for Scientific Research [21380074] Funding Source: KAKEN
The anti-diabetic effects of a kaempferol glycosiderich fraction (KG) prepared from leaves of unripe Jindai soybean (Edamame) and kaempferol, an aglycone of kaempferol glycoside, were determined in genetically type 2 diabetic KK-A(y) mice. The hemoglobin A(1c) level was decreased and tended to be decreased by respectively feeding KG and kaempferol (K). The area under the curve (AUC) in the oral glucose tolerance test (OGTT) tended to be decreased by feeding K and KG. The liver triglyceride level and fatty acid synthase activity were both decreased in the mice fed with KG and K when compared to those parameters in the control mice. These results suggest that KG and K would be useful to improve the diabetes condition. The major flavonoids in KG were identified as kaempferol 3-O-beta-D-glucopyranosyl(1 -> 2)-O-[alpha-L-rhamnopyranosyl(1 -> 6)]-beta-D-galactopyranoside, kaempferol 3-O-beta-D-glucopyranosyl(1 -> 2)-O-[alpha-L-rhamnopyranosyl(1 -> 6)]-beta-D-glucopyranoside, kaempferol 3-O-beta-D-(2-O-beta-D-glucopyranosyl) galactopyranoside and kaempferol 3-O-beta-D-(2,6-di-O-L-rahamnophyranosyl) galactopyronoside suggesting that these compounds or some of them may be concerned with mitigation of diabetes.
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