Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Vitamin E Supplementation on Glycosylation Products in Diabetic KK Mice

비타민 E 보강식이가 당뇨 KK마우스에서 당화단백질 생성에 미치는 영향

  • 안현숙 (서울대학교 식품영양학과) ;
  • 임은영 (서울대학교 식품영양학과) ;
  • 김해리 (서울대학교 식품영양학과)
  • Published : 1997.10.01
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Abstract

We investigated the effects of vitamin E supplementation on the protein glycosylation in vivo. Weaned KK-mice were fed high fat diet containing 20% corn oil(wt/wt), and sacrificed at 4, 6, and 0 months of age. High vitamin E diet was the high fat diet supplemented with an excess amount of 이-$\alpha$-tocopheryl acetate(2080IU/kg diet). We measured $HbA_{1C}$ as a glycosylation early product, and collagen-linked fluorescence (CLF) of skin as a glycosylation and product. We found that diabetic group had increased levels of $HbA_{1C}$ within 2 months after onset of diabetes and during the experiments. The skin CLF increased dramatically 5 months after onset of diabetics. Treatment with vitamin E did not modify the level of blood glucose. However, we observed a significant lowering in CLF and $HbA_{1C}$ in diabetic mice.

Keywords

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