Dietary D-Allose Ameliorates Hepatic Inflammation in Mice with Non-alcoholic Steatohepatitis
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- Yamamoto Ryoko
- Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto Division of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University
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- Iida Ayaka
- School of Nutrition and Dietetics, Kanagawa University of Human Services
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- Tanikawa Ken
- Department of Pathology, Kurume University
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- Shiratsuchi Hideki
- Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
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- Tokuda Masaaki
- Department of Cell Physiology, Faculty of Medicine, Kagawa University
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- Matsui Toshiro
- Division of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University
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- Nakamura Tsuyoshi
- International College of Arts and Sciences, Fukuoka Women's University
Abstract
<p>Nonalcoholic steatohepatitis (NASH) is characterized by excess lipid accumulation and inflammation in hepatocytes. In this study, to provide insight into the preventive effects of d-allose, a rare sugar, on the onset of NASH, we designed animal experiments using male STAM mice treated with streptozotocin and fed a high-fat diet (HFD). Experiments were initiated when the mice reached 5 weeks of age and lasted 3 weeks. After the 3-week protocol, mice fed the HFD containing d-allose exhibited significantly decreased serum alanine aminotransferase levels, hepatic lipid accumulation and inflammation, and improved nonalcoholic fatty liver disease activity score compared to mice fed HFD without d-allose (p < 0.05). Further, hepatic mRNA expression of sterol regulatory element binding protein-1 (Srebp-1) and monocyte chemotactic protein-1 (Mcp-1) was lower in mice fed d-allose. These results suggested that d-allose prevented NASH by blocking hepatic lipid accumulation and progressive inflammation.</p>
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 23 (2), 319-327, 2017
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282679434709504
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- NII Article ID
- 130005681779
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed