Effect of vitamin E on alloxan-induced mouse diabetes

Kamimura, Wakana; Doi, Wakana; Takemoto, Kazunori; Ishihara, Kohji; Wang, Da Hong; Sugiyama, Hiroshi; Oda, Sen Ichi; Masuoka, Noriyoshi

doi:10.1016/j.clinbiochem.2013.02.016

Cited by 25 publications

(17 citation statements)

References 12 publications

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“…Several researchers reported that dietary intake of A. awamori improved an intestinal environment and induced increase of α-tocopherol (vitamin E) level in their blood and muscles to affect the lipid and protein metabolism (El-Deep et al, 2014;Saleh et al, 2013Saleh et al, , 2014. As the intake of vitamin E improved mouse hyperglycemia caused by alloxan and vitamin E improved insulin release from pancreas damaged by alloxan (Kamimura et al, 2013;Takemoto, Doi, & Masuoka, 2016), we deduced that A. awamori is an effective probiotic and increases vitamin E to ameliorate hyperglycemia induced by oxidative stress. Therefore, A. awamori may be likely to be applicable as a supplement if untoward side effects are not observed.…”

Section: Discussionmentioning

confidence: 97%

“…Many researchers interest in finding anti-hyperglycemic compounds or products to prevent this alloxan-induced hyperglycemia (Perumal et al, 2014;Oloyede et al, 2015). As we found that acatalasemia (very low catalase activity, hereditary catalase deficiency) mice induced diabetes mellitus with smaller amount of alloxan than normal mice, we also pursued anti-hyperglycemia compounds using alloxan-induced acatalasemic mice (Takemoto et al, 2009;Kamimura et al, 2013). Burdock root, Artium lappa, is a popular vegetable in Japan and Korea.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Masuda¹,

Okachi²,

Hirao³

et al. 2017

JFR

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Problem statement: Though alloxan-induced mouse hyperglycemia was ameliorated by feeding of 5 % Asperagillus awamori (A. awamori)-fermented burdock root diet (fermented burdock diet), it is unclear whether the anti-hyperglycemia activity is due to A. awamori or antioxidant activity induced by the fermentation.Methods: A 0.05 % A. awamori diet was prepared. Acatalasemic mice, having a quite low catalase activity in blood, were divided three groups, and each group fed control, A. awamori and the fermented burdock diets for 14 weeks, separately. Then, alloxan monohydrate (200 mg/ kg of body weight) was intraperitoneally administrated to each mouse. Glucose, insulin, C-peptide contents in blood and glucose tolerance tests (GTTs) were examined.Results: Incidence of alloxan-induced hyperglycemia in acatalasemic mice maintained with the A. awamori diet or the fermented burdock diet was low (20 or 25%) compared to that (75%) maintained with the control diet. Feeding the A. awamori diet ameliorated insulin, C-peptide in blood and GTT like as mice fed the fermented burdock diet. It indicated that A. awamori in these diets plays an important role for the prevention of alloxan-induced hyperglycemia.Conclusions: It is suggested that A. awamori has the anti-hyperglycemia activity.

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Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Masuda¹,

Okachi²,

Hirao³

et al. 2017

JFR

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“…Recently, El-Deep et al (2014) reported that intake of Asperagillus awamori of chickens under high ambient temperature improved the growth and induced increase of α-tocopherol (vitamin E) level in their muscles. As intake of vitamin E improved mouse hyperglycemia caused by alloxan (Kamimura et al, 2013), further study is currently underway.…”

Section: Catalamentioning

confidence: 99%

“…Then, each diet group further divided two groups. Alloxan (200 mg/kg of body weight) was intraperitoneally administrated using 0.106 M alloxan in phosphate buffered saline (PBS) to each mouse in a group (Kamimura et al, 2013), and the same volume of PBS was injected to each mouse in another group as control. Mice in each group were maintained on the same diet for one more week.…”

Section: Animal Experimentsmentioning

confidence: 99%

Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia

Doi¹,

Asada²,

Ohno³

et al. 2015

JFR

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Backgrounds:We reported that feeding 5% Asperagillus awamori-fermented burdock root diet was effective in preventing mouse hyperglycemia caused by alloxan.Methods: Diets containing 5% burdock roots were prepared from raw and Asperagillus awamori-fermented burdock root powders. Acatalasemic mice, having a quite low catalase activity in blood, and normal mice were fed these diets for 14 weeks, separately. Then, alloxan (200 mg/kg of body weight) or PBS was intraperitoneally administrated to each mouse. After 5 day from the administration, blood glucose assay and glucose tolerance test were carried out, and then insulin, C-peptide and lipid peroxide in plasma were examined.Results: Incidences of hyperglycemia in normal mice fed control, raw and fermented burdock root diets were 25, 20 and 11%, respectively, and these in acatalasemic mice were 73, 80 and 27%. Insulin and C-peptide in plasma of mice fed raw burdock root diet or control diet were low compared to mice fed the fermented diet. Conclusions:Intake of raw burdock root does not suppress the alloxan-induced hyperglycemia but the fermented burdock root does. It is suggested that Asperagillus awamori plays an important role for the prevention.

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“…When rats fed the fermented burdock, their intestinal environments were improved and the obesity was suppressed. As it was known that the injury caused by oxidative stress was ameliorated by the intake of antioxidant [8] [9], we examined effect of fermented burdock as a source of antioxidants on alloxan-induced mouse diabetes.…”

Section: Introductionmentioning

confidence: 99%

Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

Takemoto¹,

Doi²,

Zukeran³

et al. 2014

FNS

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Root of burdock contains high amounts of dietary fibers and polyphenols. To improve the functional properties, the root was fermented with Aspergillus awamori. Effect of the fermented burdock on alloxan-induced mouse diabetes was examined. A diet containing the 5% fermented burdock powers was prepared to examine effect of the burdock diet on alloxan-induced mouse diabetes. Mice fed the burdock diet and the control diet for 14 weeks. Then, alloxan (200 mg/kg of body weight) was administrated to each mouse. After 5 days from the administration, blood glucose assay and glucose tolerance test were carried out. Incidence of hyperglycemia decreased and the glucose metabolism was improved when mice fed the burdock diet. Insulin, C-peptide, biomarkers of oxidative stress in plasma and apoptosis in pancreas were examined and compared to those obtained from mice fed the control diet. It is deduced that alloxan-induced diabetes is caused to lower insulin concentration. The fermented-burdock diet improves the diabetes and prevents apoptosis in the pancreas.

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Effect of vitamin E on alloxan-induced mouse diabetes

Cited by 25 publications

References 12 publications

Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia

Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

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Effect of vitamin E on alloxan-induced mouse diabetes

Cited by 25 publications

References 12 publications

Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia

Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia

Effect of &lt;i&gt;Aspergillus awamori&lt;/i&gt;-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis

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Effect of <i>Aspergillus awamori</i>-Fermented Burdock Root on Mouse Diabetes Induced by Alloxan—Prevention of Cell Apoptosis