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Quercetin intake, MATE1 polymorphism, and metabolic syndrome in Korean population: Hallym aging study

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Abstract

Multidrug and toxic compound extrusion transporter-1 (MATE1) is a quercetin transporter. We examined the associations of quercetin intake and polymorphism of MATE1 in relation to metabolic syndrome (MetS) in Hallym Aging Study. Quercetin intake and the measurements for MetS were assessed in 2004. Six tagging single nucleotide polymorphisms (SNPs) at MATE1 gene were genotyped in 428 Korean adults in 2012. We found a lower prevalence of MetS with quercetin intake; compared to the lowest quartile, odds ratios (ORs, 95% confidence intervals; CIs) were 0.44 (0.24-0.84) for the 3rd quartile. Individuals with the minor allele of MATE1, rs2453589, tended to have a lower prevalence of MetS compared to those with the major allele (OR=0.69; CI=0.36-1.34). However, interactions between quercetin intake and six MATE1 polymorphisms in relation to MetS were not significant (p for interaction ≥0.37). In conclusion, intake of quercetin was associated with MetS in Korean populations.

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Authors and Affiliations

  1. Department of Food and Nutrition, Seoul National University, Seoul, 08826, Korea

    Jung Eun Lee

  2. Department of Food and Nutrition, Sookmyung Women’s University, Seoul, 04310, Korea

    Jung Eun Lee, Hye Won Park & Jae Kyung Lee

  3. Department of Biotechnology, School of Life Sciences & Biotechnology for BK21-PLUS, Korea University, Seoul, 02841, Korea

    Bo Ram Mok & Sung-Joon Lee

  4. Department of Food and Nutrition, College of Bionano Technology, Gachon University, Seongnam, Gyeonggi, 13120, Korea

    Hae-Jeung Lee

  5. Department of Social and Preventive Medicine, Hallym Research Institute of Clinical Epidemiology, College of Medicine, Hallym University, Chuncheon, Gangwon, 24252, Korea

    Dong-Hyun Kim

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  1. Jung Eun Lee
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Correspondence to Sung-Joon Lee.

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Lee, J.E., Park, H.W., Lee, J.K. et al. Quercetin intake, MATE1 polymorphism, and metabolic syndrome in Korean population: Hallym aging study. Food Sci Biotechnol 25, 1783–1788 (2016). https://doi.org/10.1007/s10068-016-0271-8

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  • DOI: https://doi.org/10.1007/s10068-016-0271-8

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