| Project/Area Number |
23780128
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Ochanomizu University |
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Principal Investigator |
HOSONO-FUKAO Tomomi お茶の水女子大学, 生命情報学教育研究センター, 特任講師 (20470172)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2012: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | NASH / ガーリック / diallyl trisulfide / garlic / 食品成分 / 食品機能 |
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| Research Abstract |
Nonalcoholic steatohepatitis (NASH) is liver inflammation of fat and fibrous tissue in the liver that progresses to liver cirrhosis. In this study, the effect of diallyl trisulfide (DATS), one of the garlic flavor components, on NASH model was investigated. At first, the effect of DATS on fatty liver induced by methionine-choline-deficient diet in mice was investigated. DATS treatment reduced the hepatic fat droplets and hepatic triglyceride content. DATS slightly suppressed the levels of AST and ALT in plasma. Second, the effect of DATS on fatty liver using another NASH model, STAM mice was investigated. Although DATS slightly suppressed the plasma TG concentration, no other prominent improvements of hepatic condition were found in this experiment. In conclusion, DATS partially suppressed the TG accumulation in fatty liver in experimental mice model, but the protective effect against the steatosis was weak in this experiment.
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