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

2016 Fiscal Year Final Research Report

• 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
• 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

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.

Free Research Field

農学