INTAKE OF SWEETENERS AND PUNGENT INGREDIENTS INCREASES THE THERMOGENIN CONTENT IN BROWN ADIPOSE-TISSUE OF RAT

被引：33

作者：

KAWADA, T ^{[1
]}

SAKABE, S ^{[1
]}

AOKI, N ^{[1
]}

WATANABE, T ^{[1
]}

HIGETA, K ^{[1
]}

IWAI, K ^{[1
]}

SUGIMOTO, E ^{[1
]}

机构：

[1] KYOTO UNIV, FAC AGR,DEPT FOOD SCI & TECHNOL,NUCL CHEM LAB, SAKYO KU, KYOTO 606, JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 04期

关键词：

D O I：

10.1021/jf00004a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The present work was undertaken to evaluate the potential effects of sweeteners (sucrose and saccharin) and pungent ingredients (capsaicin, a pungent principle of hot pepper; allyl isothyocyanate; and those of garlic and mustard) on the level of thermogenin, variously called uncoupling protein, 32-kDa protein, or GDP binding protein, in rat brown adipose tissue by the method of enzyme-linked immunosorbent assay. Fasting for over 24 h significantly decreased the interscapular brown adipose tissue weight and its thermogenin content. The intake of sweeteners at concentrations generally found in food without fasting condition significantly increased the thermogenin content. The intake of pungent ingredients slightly increased the thermogenin content. The results suggest that some seasonings cause thermogenin induction and result in enhancement of thermogenesis in animals during and after food intake.

引用

页码：651 / 654

页数：4

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