Dietary D-Allose Ameliorates Hepatic Inflammation in Mice with Non-alcoholic Steatohepatitis

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Author(s)

    • Yamamoto Ryoko
    • Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto|Division of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University
    • Iida Ayaka
    • School of Nutrition and Dietetics, Kanagawa University of Human Services
    • Shiratsuchi Hideki
    • Department of Food and Health Sciences, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
    • Tokuda Masaaki
    • Department of Cell Physiology, Faculty of Medicine, Kagawa University
    • Matsui Toshiro
    • Division of Bioscience and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School of Kyushu University

Abstract

<p>Nonalcoholic steatohepatitis (NASH) is characterized by excess lipid accumulation and inflammation in hepatocytes. In this study, to provide insight into the preventive effects of <span style="font-variant: small-caps;">d</span>-allose, a rare sugar, on the onset of NASH, we designed animal experiments using male STAM mice treated with streptozotocin and fed a high-fat diet (HFD). Experiments were initiated when the mice reached 5 weeks of age and lasted 3 weeks. After the 3-week protocol, mice fed the HFD containing <span style="font-variant: small-caps;">d</span>-allose exhibited significantly decreased serum alanine aminotransferase levels, hepatic lipid accumulation and inflammation, and improved nonalcoholic fatty liver disease activity score compared to mice fed HFD without <span style="font-variant: small-caps;">d</span>-allose (<i>p</i> < 0.05). Further, hepatic mRNA expression of sterol regulatory element binding protein-1 (<i>Srebp-1</i>) and monocyte chemotactic protein-1 (<i>Mcp-1</i>) was lower in mice fed <span style="font-variant: small-caps;">d</span>-allose. These results suggested that <span style="font-variant: small-caps;">d</span>-allose prevented NASH by blocking hepatic lipid accumulation and progressive inflammation.</p>

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 23(2), 319-327, 2017

    Japanese Society for Food Science and Technology

Codes

  • NII Article ID (NAID)
    130005681779
  • Text Lang
    ENG
  • ISSN
    1344-6606
  • Data Source
    J-STAGE 
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