INTAKE OF SWEETENERS AND PUNGENT INGREDIENTS INCREASES THE THERMOGENIN CONTENT IN BROWN ADIPOSE-TISSUE OF RAT
INTAKE OF SWEETENERS AND PUNGENT INGREDIENTS INCREASES THE THERMOGENIN CONTENT IN BROWN ADIPOSE-TISSUE OF RAT
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DOI：
10.1021/jf00004a004
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发表时间：
1991-04-01
影响因子：
6.1
通讯作者：
SUGIMOTO, E
中科院分区：
文献类型：
--
作者：
KAWADA, T;SAKABE, S;SUGIMOTO, E
目前的工作进行了评估的潜在影响甜味剂（蔗糖和糖精）和辛辣成分（辣椒素，辣椒辛辣的原则;烯丙基异硫氰酸酯;和大蒜和芥末）的水平上的热原，不同的称为解偶联蛋白，32-kDa蛋白质，或GDP结合蛋白，在大鼠棕色脂肪组织的酶联免疫吸附测定法。禁食24 h以上显著降低肩胛间棕色脂肪组织重量及其产热蛋白含量。在没有禁食条件的食物中通常发现的浓度的甜味剂的摄入量显着增加了热原质含量。辛辣成分的摄入使热原素含量略有增加。结果表明，某些调味品引起产热诱导，导致在动物摄食期间和之后的产热增强。
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.