A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity.
A Randomized Placebo-controlled Trial of an Oral Preparation of High Molecular Weight Fucoidan in Patients with Type 2 Diabetes with Evaluation of Taste Sensitivity.
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DOI：
10.33160/yam.2019.03.003
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发表时间：
2019-03
影响因子：
1
通讯作者：
Chieko Sakai;Sunao Abe;M. Kouzuki;Hisashi Shimohiro;Yoshie Ota;Hironori Sakinada;T. Takeuchi;Tsuyoshi Okura;Takeshi Kasagi;K. Hanaki
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文献类型：
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作者：
Chieko Sakai;Sunao Abe;M. Kouzuki;Hisashi Shimohiro;Yoshie Ota;Hironori Sakinada;T. Takeuchi;Tsuyoshi Okura;Takeshi Kasagi;K. Hanaki
背景 褐藻糖胶源自日本料理中广泛使用的海藻，但人们对其对葡萄糖代谢的影响知之甚少。为了获得有关岩藻依聚糖对 2 型糖尿病患者葡萄糖代谢、消化系统和控制味觉的味觉系统的生理影响的信息，我们进行了一项随机、双盲、安慰剂对照研究。方法 选取某门诊接受饮食治疗的2型糖尿病患者30例（男22例，女8例；年龄59.10±13.24岁，体重指数：25.18±3.88，糖化血红蛋白：7.04±1.24%）。他们被分为 2 组，接受 2 次干预，间隔 4 周。一组接受岩藻依聚糖 12 周（每日 60 毫升测试饮料，含有 1,620 毫克岩藻依聚糖），然后在接下来的 12 周期间接受安慰剂（60 毫升），而另一组则相反。在每次干预之前和之后进行评估。通过滤纸盘法测量 5 种基本味道的味觉敏感性，并通过经过验证的饮食问卷评估食物摄入量。结果 研究期间未发生不良事件。尽管饮食没有改变，但摄入岩藻依聚糖期间大便次数增加（从第 1 周的 7.78 ± 4.64 次/周增加到第 5 周的 9.15 ± 5.03 次/周，P < 0.001），并且在瘦受试者中增加得更多。在11名大便次数超过平均值的受试者中，摄入岩藻依聚糖后，甜、咸、苦和鲜味的阈值显着降低（敏感性增强）。在 14 名 HOMA-IR 正常（胰岛素抵抗稳态模型评估 < 2.5）的受试者中，摄入岩藻依聚糖后血红蛋白 A1c 下降（从 6.73 ± 1.00 降至 6.59 ± 1.00%，P < 0.05），空腹血浆 GLP-1（胰高血糖素样肽-1，从 6.42 ± 3.52 降至 6.42 ± 3.52）也下降。 4.93 ± 1.88 pmol/L，P < 0.05）。结论 持续摄入岩藻依聚糖会导致胃肠功能改变，包括排便次数增加和味觉敏感性增强，从而有助于更好地控制糖尿病。
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.