지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.3
- 발행연도
- 1999.9
- 수록면
- 184 - 187 (4page)
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초록· 키워드
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Increase in fat mobilization by capsaicin (CAP) was investigated in high-fat-fed mice using an adjustable-current water pool. Male ICR 7-wk-old mice were fed a high fat diet [50 % total energy content in the diet (E%) fat, 20E% protein, 30E% carbohydrate] for 2 wk and one group (HCAP) was orally administered CAP at 2 h before swimming. After being accustomed to swimming, the mice were subjected to forced swimming every 2 d in the current water pool and the total swimming period until exhaustion was measured. The total swimming period was used as the index of swimming capacity. Swimming time to exhaustion of treated mice was significantly longer than that of the high-fat-fed control group (100.2±10.6 vs. 58.0±8.5 min, P＜0.01) after 2 wk of training. The concentration of serum-free fatty acids gradually increased up to 2 h in CAP-administered mice. The perirenal adipose tissue weight of CAP-administered mice (HCAP) before swimming was lower than that of the high-fat-fed mice administered placebo solution (HP) which had not ingested CAP during the 2 wk. These results suggest that the increase of swimming capacity of CAP-administered high-fat-fed mice was due to an increase of fat mobilization that was induced by CAP.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018075220