Study on the anti-diabetic foods to improve diabetes at pre-diabetes stages

2020 Fiscal Year Final Research Report

• Project/Area Number: 18H02157
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kyushu University
• Principal Investigator: Matsui Toshiro 九州大学, 農学研究院, 教授 (20238942)
• Co-Investigator(Kenkyū-buntansha): 津田 孝範 中部大学, 応用生物学部, 教授 (90281568)
• Project Period (FY): 2018-04-01 – 2021-03-31
• Keywords: 糖尿病前症 / 糖尿病予防 / ポリフェノール / エネルギー代謝 / インクレチン

Outline of Final Research Achievements

In this study, we aimed to investigate bioactive food compounds showing anti-pre-diabetic effect in vivo and to elucidate the underlying mechanism. Using spontaneously hyperglycemic rats (SDT rats), which possess normal fasting blood glucose level even in pre-diabetic stages, we demonstrated the novel anti-pre-diabetic findings that 6-O-caffeoylquinic acid, Del-3-O-rutinoside, and theaflavins can ameliorate glucose tolerance by promoting incretin secretion and energy consumption via prohormone convertase1/3 and AMPK activation at the small intestine.

Free Research Field

食品機能学

Academic Significance and Societal Importance of the Research Achievements

空腹時血糖値の上昇が糖尿病発症の診断尺度であるが、空腹時血糖値は正常であっても食後の過血糖値の改善が不全である隠れ糖尿病をあぶり出し、改善する食品成分については研究報告例がない。本研究では、この改善作用を発揮する食品成分を明らかにした点で大いに評価され、糖尿病を未病段階で改善できる新たな機能性食品の開発に資する成果を得ているといえる。