Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice

Makoto Tomaru, Hirohisa Takano, Naomi Osakabe, Akiko Yasuda, Ken ichiro Inoue, Rie Yanagisawa, Tsuneto Ohwatari, Hiroshi Uematsu

Research output: Contribution to journalArticle

80 Citations (Scopus)

Abstract

Objective: Effective approaches should be established to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with cacao liquor proanthocyanidins (CLPr) could prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity. Methods: C57BL/KsJ-db/db (db/db) diabetic obese mice and C57BL/KsJ-db/+m (db/+m) control mice were fed a diet containing 0% w/w CLPr (0% CLPr), 0.5% w/w CLPr (0.5% CLPr), or 1.0% w/w CLPr (1.0% CLPr) from age 3 wk to age 6 wk. Levels of blood glucose were measured at 4 and 5 wk of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at 6 wk of age. Results: The levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0%, 0.5%, or 1.0% CLPr. In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0% CLPr, 0.5% CLPr, and 1.0% CLPr. In the db/db mice, however, a diet containing 0.5% or 1.0% CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0% CLPr without significant effects on body weights or food consumption. Conclusion: Dietary supplementation with CLPr can dose-dependently prevent the development of hyperglycemia in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.

Original languageEnglish
Pages (from-to)351-355
Number of pages5
JournalNutrition
Volume23
Issue number4
DOIs
Publication statusPublished - 2007 Apr
Externally publishedYes

Keywords

  • Antioxidation
  • Cacao liquor proanthocyanidins
  • Hyperglycemia
  • Obesity
  • Type 2 diabetes mellitus

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Surgery
  • Medicine (miscellaneous)

Cite this

Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice. / Tomaru, Makoto; Takano, Hirohisa; Osakabe, Naomi; Yasuda, Akiko; Inoue, Ken ichiro; Yanagisawa, Rie; Ohwatari, Tsuneto; Uematsu, Hiroshi.

In: Nutrition, Vol. 23, No. 4, 04.2007, p. 351-355.

Research output: Contribution to journalArticle

Tomaru, M, Takano, H, Osakabe, N, Yasuda, A, Inoue, KI, Yanagisawa, R, Ohwatari, T & Uematsu, H 2007, 'Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice', Nutrition, vol. 23, no. 4, pp. 351-355. https://doi.org/10.1016/j.nut.2007.01.007
Tomaru, Makoto ; Takano, Hirohisa ; Osakabe, Naomi ; Yasuda, Akiko ; Inoue, Ken ichiro ; Yanagisawa, Rie ; Ohwatari, Tsuneto ; Uematsu, Hiroshi. / Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice. In: Nutrition. 2007 ; Vol. 23, No. 4. pp. 351-355.
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abstract = "Objective: Effective approaches should be established to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with cacao liquor proanthocyanidins (CLPr) could prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity. Methods: C57BL/KsJ-db/db (db/db) diabetic obese mice and C57BL/KsJ-db/+m (db/+m) control mice were fed a diet containing 0{\%} w/w CLPr (0{\%} CLPr), 0.5{\%} w/w CLPr (0.5{\%} CLPr), or 1.0{\%} w/w CLPr (1.0{\%} CLPr) from age 3 wk to age 6 wk. Levels of blood glucose were measured at 4 and 5 wk of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at 6 wk of age. Results: The levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0{\%}, 0.5{\%}, or 1.0{\%} CLPr. In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0{\%} CLPr, 0.5{\%} CLPr, and 1.0{\%} CLPr. In the db/db mice, however, a diet containing 0.5{\%} or 1.0{\%} CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0{\%} CLPr without significant effects on body weights or food consumption. Conclusion: Dietary supplementation with CLPr can dose-dependently prevent the development of hyperglycemia in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.",
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T1 - Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice

AU - Tomaru, Makoto

AU - Takano, Hirohisa

AU - Osakabe, Naomi

AU - Yasuda, Akiko

AU - Inoue, Ken ichiro

AU - Yanagisawa, Rie

AU - Ohwatari, Tsuneto

AU - Uematsu, Hiroshi

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N2 - Objective: Effective approaches should be established to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with cacao liquor proanthocyanidins (CLPr) could prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity. Methods: C57BL/KsJ-db/db (db/db) diabetic obese mice and C57BL/KsJ-db/+m (db/+m) control mice were fed a diet containing 0% w/w CLPr (0% CLPr), 0.5% w/w CLPr (0.5% CLPr), or 1.0% w/w CLPr (1.0% CLPr) from age 3 wk to age 6 wk. Levels of blood glucose were measured at 4 and 5 wk of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at 6 wk of age. Results: The levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0%, 0.5%, or 1.0% CLPr. In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0% CLPr, 0.5% CLPr, and 1.0% CLPr. In the db/db mice, however, a diet containing 0.5% or 1.0% CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0% CLPr without significant effects on body weights or food consumption. Conclusion: Dietary supplementation with CLPr can dose-dependently prevent the development of hyperglycemia in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.

AB - Objective: Effective approaches should be established to prevent the onset of type 2 diabetes mellitus, which has been increasing in developed countries. The present study examined whether dietary supplementation with cacao liquor proanthocyanidins (CLPr) could prevent elevation of blood glucose levels in mice with diabetes mellitus and obesity. Methods: C57BL/KsJ-db/db (db/db) diabetic obese mice and C57BL/KsJ-db/+m (db/+m) control mice were fed a diet containing 0% w/w CLPr (0% CLPr), 0.5% w/w CLPr (0.5% CLPr), or 1.0% w/w CLPr (1.0% CLPr) from age 3 wk to age 6 wk. Levels of blood glucose were measured at 4 and 5 wk of age. The animals were sacrificed and the levels of blood glucose and fructosamine were measured at 6 wk of age. Results: The levels of blood glucose and fructosamine were higher in the db/db mice than in the db/+m mice fed a diet containing 0%, 0.5%, or 1.0% CLPr. In the db/+m mice, the levels of blood glucose or fructosamine were not significantly different across animals fed 0% CLPr, 0.5% CLPr, and 1.0% CLPr. In the db/db mice, however, a diet containing 0.5% or 1.0% CLPr decreased the levels of blood glucose and fructosamine compared with that containing 0% CLPr without significant effects on body weights or food consumption. Conclusion: Dietary supplementation with CLPr can dose-dependently prevent the development of hyperglycemia in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.

KW - Antioxidation

KW - Cacao liquor proanthocyanidins

KW - Hyperglycemia

KW - Obesity

KW - Type 2 diabetes mellitus

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