3M-Brazzein as a Natural Sugar Substitute Attenuates Obesity, Metabolic Disorder, and Inflammation
DC Field | Value | Language |
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dc.contributor.author | Kim, Hansaem | - |
dc.contributor.author | Kang, Jaeyong | - |
dc.contributor.author | Hong, Seungwoo | - |
dc.contributor.author | Jo, Seonyeong | - |
dc.contributor.author | Noh, Hyangsoon | - |
dc.contributor.author | Kang, Byung-Ha | - |
dc.contributor.author | Park, Suhyun | - |
dc.contributor.author | Seo, Young-Jin | - |
dc.contributor.author | Kong, Kwang-Hoon | - |
dc.contributor.author | Hong, Sungguan | - |
dc.date.available | 2020-04-10T02:20:51Z | - |
dc.date.issued | 2020-02 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/38168 | - |
dc.description.abstract | Obesity is a global chronic disease linked to various diseases. Increased consumption of added sugars, especially in beverages, is a key contributor to the obesity epidemic. It is essential to reduce or replace sugar intake with low-calorie sweeteners. Here, a natural sweet protein, 3M-brazzein, was investigated as a possible sugar substitute. Mice were exposed to 3M-brazzein or 10% sucrose of equivalent sweetness, in drinking water to mimic human obesity development over 15 weeks. Consumption of 3M-brazzein in liquid form did not cause adiposity hypertrophy, resulting in 33.1 +/- 0.4 g body weight and 0.90 +/- 0.2 mm fat accumulation, which were 35.9 +/- 0.7 g (p = 0.0094) and 1.53 +/- 0.067 mm (p = 0.0031), respectively, for sucrose supplement. Additionally, 3M-brazzein did not disrupt glucose homeostasis or affect insulin resistance and inflammation. Due to its naturally low-calorie content, 3M-brazzein could also be a potential sugar substitute that reduces adiposity. | - |
dc.format.extent | 10 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | AMER CHEMICAL SOC | - |
dc.title | 3M-Brazzein as a Natural Sugar Substitute Attenuates Obesity, Metabolic Disorder, and Inflammation | - |
dc.type | Article | - |
dc.identifier.doi | 10.1021/acs.jafc.0c00317 | - |
dc.identifier.bibliographicCitation | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.68, no.7, pp 2183 - 2192 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000515216200043 | - |
dc.identifier.scopusid | 2-s2.0-85080145083 | - |
dc.citation.endPage | 2192 | - |
dc.citation.number | 7 | - |
dc.citation.startPage | 2183 | - |
dc.citation.title | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - |
dc.citation.volume | 68 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | obesity | - |
dc.subject.keywordAuthor | brazzein | - |
dc.subject.keywordAuthor | low-calorie sweetener | - |
dc.subject.keywordAuthor | sugar substitute | - |
dc.subject.keywordAuthor | metabolic disorder | - |
dc.subject.keywordPlus | SWEET-TASTING PROTEIN | - |
dc.subject.keywordPlus | ADIPOSE-TISSUE | - |
dc.subject.keywordPlus | GLUCOSE-INTOLERANCE | - |
dc.subject.keywordPlus | TNF-ALPHA | - |
dc.subject.keywordPlus | BRAZZEIN | - |
dc.subject.keywordPlus | BEVERAGES | - |
dc.subject.keywordPlus | PEPTIDES | - |
dc.relation.journalResearchArea | Agriculture | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Agriculture, Multidisciplinary | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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