Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men

Fukazawa, Tomoko; Smyrnioudis, Ilias; Konishi, Masayuki; Takahashi, Masaki; Kim, Hyeon Ki; Nishimaki, Mio; Xiang, Ming; Sakamoto, Shizuo

doi:10.1007/s10068-018-0307-3

Cited by 13 publications

(16 citation statements)

References 32 publications

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“…Overexpression of PEPCK gene or overactivation of the PEPCK enzyme can result in hyperglycemia and the development of diabetes [ 57 ]. Moreover, previous studies have also shown that healthy volunteers and diabetic mice receiving Chios Mastiha on a daily basis had lower blood glucose levels and reduced insulin resistance [ 41 , 44 , 58 ]. Our findings confirm the observations above regarding the anti-hyperglycemic and anti-diabetic actions of Chios Mastiha––contributing to the characterization of the biochemical mechanism that this action takes place, and uncovering novel mechanisms of interference of Mastiha with the glucocorticoid receptor signaling via triterpenoids-induced regulation of GR transcriptional activation, regulation of GR protein levels, and/or GCs synthesis.…”

Section: Discussionmentioning

confidence: 99%

Regulation of Energy Metabolism and Anti-Inflammatory Activities of Mastiha Fractions from Pistacia lentiscus L. var. chia

Kalousi

Pollastro

Karra

et al. 2023

Foods

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Pistacia lentiscus L. var. chia resin (Chios Mastiha), the first natural chewing gum, is widely used in Mediterranean cuisine and has been used in traditional medicine from ancient times. Regarding its chemical composition, Chios Mastiha is known to be rich in triterpenes. Triterpenes have a similar structure to glucocorticoids (GCs), the steroid hormones that exert strong anti-inflammatory activities and play crucial roles in the regulation of cellular metabolism. To simplify the characterization of the bioactive compounds of Mastiha resin, three different polarity fractions were isolated and were further analyzed regarding their main chemical composition and an assessment of their biological activities. The biological assessment focused on the evaluation of the potential anti-proliferative, anti-inflammatory, and apoptotic activities as well as the possible interference of the three different polarity Mastiha fractions with the glucocorticoid receptor signaling, with the aim of characterizing the biochemical mechanisms of the actions of the Mastiha fraction. Applying MTT cell viability assay, luciferase/β-galactosidase assay, and Western blot analysis showed that Chios Mastiha apolar, medium-polar, and polar fractions reduced the HEK293 cell viability in a dose-dependent manner, possibly by mitochondrial-mediated induction of apoptosis. Medium-polar and polar Mastiha fractions also suppressed the GR and NF-κΒ transcriptional activation and the p65 protein levels. These activities were accompanied by the modulation of protein levels of regulatory molecules playing a crucial role in cellular energy homeostasis, such as GR, phosphoenolpyruvate carboxykinase (PEPCK), and/or peroxisome proliferator-activated receptor alpha (PPARα), and by the induction of phosphorylation and the activation of the AMP-activated protein kinase (AMPK). The medium-polar fraction was found to be enriched in triterpenes, such as lupeol, 24Z-masticadienonic acid methyl ester, and 24Z-isomasticadienonic acid methyl ester, and it was the most active one, so we propose that triterpenes in medium-polar fraction are possibly the bioactive compounds responsible for Mastiha’s regulatory actions on energy metabolism and anti-inflammatory activities via interference with GR, NF-κΒ, and AMPK signaling. This highlights its potential applications in many fields of pharmaceutical, cosmetic, and nutraceutical interest.

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Section: Discussionmentioning

confidence: 99%

Regulation of Energy Metabolism and Anti-Inflammatory Activities of Mastiha Fractions from Pistacia lentiscus L. var. chia

Kalousi

Pollastro

Karra

et al. 2023

Foods

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“…On the other hand, studies have confirmed its efficacy as a functional food for gastrointestinal disturbances or several modern lifestyle-related diseases of consumers who have been using mastic daily for many years in the form of chewing gum for oral health, or in powder or capsule [83][84][85].…”

Section: Discussionmentioning

confidence: 99%

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Farooq

Azadfar

Rusu³

et al. 2021

Coatings

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Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

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“…However, the results of the candy group were in the middle of the control group and the gum-chewing group, and it seems that only the component of the gum can improve the physical performance and energy metabolism index. The candy and gum were mainly composed of xylitol, and a previous study showed that xylitol can retain moisture; hence, this might prevent oral dehydration [14]. Additionally, xylitol could benefit microorganisms such as health-promoting bacteria, glucose levels, and blood lipids [14][15][16].…”

Section: Discussionmentioning

confidence: 99%

“…The candy and gum were mainly composed of xylitol, and a previous study showed that xylitol can retain moisture; hence, this might prevent oral dehydration [14]. Additionally, xylitol could benefit microorganisms such as health-promoting bacteria, glucose levels, and blood lipids [14][15][16]. Therefore, these benefits of xylitol may affect physical performance and the energy metabolism index.…”

Section: Discussionmentioning

confidence: 99%

Effect of Masticatory Movement Using Gum on Walking and Cycling: A Randomized Crossover Design

Lim¹,

Kim²,

Bae³

et al. 2021

Exerc Sci

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PURPOSE: Gum chewing stimulates the sympathetic nervous system and increases energy consumption. However, the effect of mastication on physical activity remains unclear. This study aimed to investigate the effect of gum masticatory movement on physiological markers related to walking and muscle activation during cycling in different patient groups.METHODS: Using a randomized crossover design, 25 participants participated in walking trials with a 1-week washout; the trials included chewing gum (GUM), taking a candy with the same ingredients as the gum (CAN), and no ingestion (CON). Energy expenditure (EE), metabolic equivalent (MET), oxygen consumption (VO2), and heart rate were measured using a portable metabolic device. The walking distance was also calculated. In the cycling experiment, the other 19 participants randomly completed 7 minutes of the three trials (GUM, CAN, CON) with a 15-minute break. The mean cycling period (MCP), cycle number (CN), coefficient of variation of the cycling period (CV), and integrated electromyography (iEMG) results were measured using the Delsys Trigno™ Wireless EMG System.RESULTS: The walking distance was significantly higher in the GUM group than in the CAN and CON groups by an average of 78 m (7.4%, p<.05). Comparing the GUM and CON groups, EE, METs, and VO2 demonstrated a partially significant increase after 15 minutes. In the cycling experiment, there were no significant differences in the effects of the trials on cycling performance (MCP, CN, CV). However, significant differences were observed in the GUM group for the iEMG results.CONCLUSIONS: Our study results suggest that gum chewing improves physical performance, such as walking distance, and improves energy metabolism, such as EE and METs. Additionally, it can influence the improvement in the lower limb muscle activity during cycling.

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Effects of Chios mastic gum and exercise on physical characteristics, blood lipid markers, insulin resistance, and hepatic function in healthy Japanese men

Cited by 13 publications

References 32 publications

Regulation of Energy Metabolism and Anti-Inflammatory Activities of Mastiha Fractions from Pistacia lentiscus L. var. chia

Regulation of Energy Metabolism and Anti-Inflammatory Activities of Mastiha Fractions from Pistacia lentiscus L. var. chia

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Effect of Masticatory Movement Using Gum on Walking and Cycling: A Randomized Crossover Design

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