yam62(1)_14.pdf 782 KB
Sakai, Chieko Department of Adult and Elderly Nursing, School of Health Sciences, Tottori University Faculty of Medicine Researchers DB KAKEN
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 Researchers DB KAKEN
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 Researchers DB KAKEN
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 Researchers DB KAKEN
type 2 diabetes mellitus
[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.
Tottori University Medical Press
Yonago Acta Medica
|Current Journal Title||
Yonago Acta Medica
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.
Yonago Acta Medica. 2019, 62(1), 14-23
Faculty of Medicine/Graduate School of Medical Sciences/University Hospital