Analysis of an action mechanism of food constituents mimicking insulin function.

Research Project

Project/Area Number	26450167
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Food science
Research Institution	Matsumoto University
Principal Investigator	TAKAGI KATSUHIRO 松本大学, 大学院健康科学研究科, 教授 (80279562)
Project Period (FY)	2014-04-01 – 2017-03-31
Project Status	Completed (Fiscal Year 2016)
Budget Amount *help	¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000) Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000) Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000) Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Keywords	インスリン / イソチオシアネート / ホスホエノールピルビン酸カルボキシキナーゼ / シグナル伝達経路 / ホスエノールピルビン酸カルボキシキナーゼ / シグナル伝達 / ポスホエノールピルビン酸カルボキシキナーゼ
Outline of Final Research Achievements	Insulin contributes to a decrease of the blood glucose level by repressing an expression of the PEPCK gene in the liver. If food constituents can mimic the insulin action, it would be useful for care or prevention of diabetes mellitus. In this study, we showed that 6-methylsulfinylhexyl isothiocyanate (6-MSITC), a pungent principlein in Japanese horseradish, repressed an expression of the PEPCK gene. Furthermore, we analyzed a repression mechanism of the PEPCK gene expression by 6-MSITC.