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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/31892

    標題: 以小鼠骨骼肌(C2C12)細胞模式探討Flavokawain A之抗糖尿病及抗發炎相關之分子機轉
    Anti-diabetic and Anti-inflammatory Effects of Flavokawain A and Its Related Molecular Mechanism (s) in Murine Skeletal C2C12 Cells
    作者: 蘇依君
    貢獻者: 保健營養系
    關鍵字: Piper methysticum
    flavokawain A棕櫚酸
    Piper methysticum
    flavokawain A
    C2C12 cells
    日期: 2018
    上傳時間: 2019-02-27 16:47:32 (UTC+8)
    摘要: Piper methysticum (PM) 在台灣、中國和日本等地為廣泛應用於傳統藥物及保健食品之用途,且具有抗氧化,抗發炎,抗癌等功效。本研究目的為: (i) 探討自PM中獲得的生物活性成分–Flavokawain A (FKA) 在經由棕櫚酸 (PA) 誘導C2C12小鼠骨骼肌細胞後的抗糖尿病及抗發炎效能,與 (ii) 在PA誘導下,FKA對胰島素訊息、Akt/PI3K、MAPKs及GLUT4分子機制之影響。研究結果顯示,10至30 μM FKA能顯著升調節葡萄糖的吸收並增加細胞生長。由PA誘導後加入30 μM FKA除了能顯著升調節葡萄糖吸收外,可降低ROS生成,並降調節NFκB的表現量。在PA誘導後對細胞產生影響,並會使細胞存活率降至81.80%,而在FKA作用下可使細胞存活率達100%,達到保護細胞之效果。經由PA誘導後加入30 μM FKA可以顯著升調節GLUT-4表現,並降調節活化JNK、p38與ERK蛋白質之表現及抑制ROS生成與降低NFκB之表現量。
    Piper methysticum (PM) in Taiwan, China and Japan, etc. PM is popularly used as traditional medicines and health foods for antioxidant, anti-inflammatory and anti-cancer effects. In this study, our aims were (i) to examine the anti-diabetic and anti-inflammatory effects of a PM bioactive compound, flavokawain A (FKA) in palmitate (PA)-induced murine C2C12 skeletal muscle cells, and (ii) examine the effect of FKA on insulin, Akt/PI3K, MAPKs and GLUT-4 molecular mechanism (s) in PA-induced cells. As 10 to 30 μM FKA significantly up-regulated the glucose absorption and increased the cell growth. 30 μM FKA significantly up-regulated the glucose up-take, down-regulated ROS formation, as well as decreased the expression of NFκB in PA-induced cells. Results showed that only PA-treated cells, cell viability reduced to 81.80%, but FKA protected the cells to 100%. Co-treatment of cells with PA plus 30 μM FKA significantly up-regulated GLUT-4, down-regulated the activation of JNK, p38 and ERK proteins as well as inhibited the formation of ROS and decreased the levels of NFκB.
    關聯: 電子全文公開日期:2023-07-31,學年度:106, 65頁
    Appears in Collections:[保健營養系(所) ] 博碩士論文

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