| Project/Area Number |
26460640
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Laboratory medicine
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| Research Institution | Kagawa Nutrition University (2016)
Gunma University (2014-2015) |
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Principal Investigator |
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| Research Collaborator |
Okajima Fumikazu 群馬大学, 生体調節研究所, 教授 (30142748)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | リポ蛋白リパーゼ（LPL) / レムナントリポ蛋白 / 脂肪負荷 / 中性脂肪 / 肝性リパーゼ（HTGL) / 中性脂肪（TG) / 冠動脈硬化症 / レムナント受容体 / レムナント / リポプロテインリパーゼ（LPL） / アポC3 / tetrahydrolipstatin / LPL |
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| Outline of Final Research Achievements |
Plasma TG levels are known to increase after food intake. Also it has been believed that plasma LPL levels increase associated with the increase of plasma TG. However, we found that LPL levels don't change after fat load and sugar intake in non-heparin plasma.We also found that most of the increased TG after food intake was found in remnant lipoprotein fraction as RLP-TG.RLP-TG increased greatest in 4-6 h after food intake which was associated with the LPL concentration in remnant lipoproteins (LPL/RLP-TG interaction) .
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