フルテキストファイル
著者
Sakai Chieko Department of Adult and Elderly Nursing, School of Health Sciences, Tottori University Faculty of Medicine 鳥取大学研究者総覧 KAKEN研究者をさがす
Abe Sunao Marine Products Kimuraya Co., Ltd.
Kouzuki Minoru Department of Biological Regulation, School of Health Sciences,Tottori University Faculty of Medicine
Shimohiro Hisashi Department of Pathobiological Science and Technology, School of Health Sciences, Tottori University Faculty of Medicine 鳥取大学研究者総覧 KAKEN研究者をさがす
Ota Yoshie Clinical Laboratory Department, Hakuai Hospital
Sakinada Hironori Clinical Laboratory Department, Hakuai Hospital
Takeuchi Tatsuo Department of Endocrinology and Metabolism, Hakuai Hospital
Okura Tsuyoshi Division of Molecular Medicine and Therapeutics, Tottori University Faculty of Medicine 鳥取大学研究者総覧 KAKEN研究者をさがす
Kasagi Takeshi Marine Products Kimuraya Co., Ltd.
Hanaki Keiichi Department of Women’s and Children’s Family Nursing, School of Health Sciences, Tottori University Faculty of Medicine 鳥取大学研究者総覧 KAKEN研究者をさがす
キーワード
dietary fiber
fucoidan
glucagon-like peptide1
taste sensitivity
type 2 diabetes mellitus
抄録
Background Fucoidan is derived from seaweed widely used in Japanese cuisine, but little is known about its influence on glucose metabolism. To obtain information about the physiological effects of fucoidan on glucose metabolism, the digestive system, and the gustatory system controlling taste sensation in patients with type 2 diabetes, we conducted a randomized, double-blind, placebo-controlled study.

Methods Thirty patients with type 2 diabetes on diet therapy were recruited from an outpatient clinic (22 men and 8 women aged 59.10 ± 13.24 years, body mass index: 25.18 ± 3.88, hemoglobin A1c: 7.04 ± 1.24%). They were divided into 2 groups and underwent 2 interventions with a 4-week interval. One group received fucoidan for 12 weeks (a daily 60 mL test beverage containing 1,620 mg of fucoidan) and then placebo (60 mL) for the subsequent 12-week period, while the order was reversed in the other group. Evaluation was performed just before and after each intervention. Taste sensitivity was measured for 5 basic tastes by the filter paper disk method and food intake was evaluated with a validated diet questionnaire.

Results No adverse events occurred during the study period. Despite no change of the diet, stool frequency increased during fucoidan intake (from 7.78 ± 4.64/week in Week 1 to 9.15 ± 5.03/week in Week 5, P < 0.001), and it increased more in lean subjects. In 11 subjects whose stool frequency exceeded the mean value, the thresholds for sweet, salty, bitter and umami tastes were significantly reduced (enhancement of sensitivity) after fucoidan intake. In 14 subjects with normal HOMA-IR (homeostatic model assessment of insulin resistance, < 2.5), hemoglobin A1c decreased after fucoidan intake (from 6.73 ± 1.00 to 6.59 ± 1.00%, P < 0.05), as did the fasting plasma level of GLP-1 (glucagon-like peptide-1, from 6.42 ± 3.52 to 4.93 ± 1.88 pmol/L, P < 0.05).

Conclusion Sustained fucoidan intake led to alterations of gastrointestinal function, including increased stool frequency and enhanced taste sensitivity, which could contribute to better control of diabetes.
出版者
Tottori University Medical Press
資料タイプ
学術雑誌論文
外部リンク
ISSN・ISBN
05135710
書誌ID
AA00892882
掲載誌名
Yonago Acta Medica
最新掲載誌名
Yonago Acta Medica
62
1
開始ページ
14
終了ページ
23
発行日
2019-03-28
出版者DOI
著者版フラグ
出版社版
著作権表記
注があるものを除き、この著作物は日本国著作権法により保護されています。 / This work is protected under Japanese Copyright Law unless otherwise noted.
掲載情報
Yonago Acta Medica. 2019, 62(1), 14-23
部局名
医学部・医学系研究科・医学部附属病院
言語
英語