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Taurine 11 pp 483-495 | Cite as

Taurine-Rich-Containing Hot Water Extract of Loliolus Beka Gray Meat Scavenges Palmitate-Induced Free Radicals and Protects Against DNA Damage in Insulin Secreting β-Cells

  • Seon-Heui Cha
  • Eui Jeong Han
  • Ginnae Ahn
  • Hee-Sook JunEmail author
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1155)

Abstract

The loss of pancreatic β-cells plays a central role in the pathogenesis of both type 1 and type 2 diabetes, and many studies have been focused on ways to improve glucose homeostasis by preserving, expanding and improving the function of β-cell. Elevated levels of free fatty acids such as palmitate might contribute to the loss of β-cells. A marine squid, Loliolus beka has long been used as a food in Korea, China, Japan and Europe due to its tender meat and high taurine content. Here, we investigated the protective effects of a hot water extract of Loliolus beka meat (LBM) against palmitate toxicity in Ins-1 cells, a rat β-cell line. Treatment with LBM extract protected against palmitate-induced cytotoxicity and scavenged overproduction of nitric oxide, alkyl, and hydroxyl radicals. In addition, LBM extract protected against palmitate-induced DNA damage and β-cell dysfunction. These findings suggest that LBM protects pancreatic β-cells from palmitate-induced damage. LBM could be a potential therapeutic functional food for diabetes.

Keywords

Seaweed Loliolus beka meat Loliolus beka Diabetes Beta-cell Taurine 

Abbreviations

DM

diabetes mellitus

ROSs

Reactive oxygen species

Notes

Acknowledgements

This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT, & Future Planning (2014R1A1A3050501, 2017R1D1A1B03033794).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Seon-Heui Cha
    • 1
  • Eui Jeong Han
    • 2
  • Ginnae Ahn
    • 3
    • 4
  • Hee-Sook Jun
    • 5
    Email author
  1. 1.Department of Marine BioindustryHanseo UniversitySeosanRepublic of Korea
  2. 2.Department of Food Technology and Nutrition, Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea
  3. 3.Department of Food Technology and NutritionChonnam National UniversityYeosuRepublic of Korea
  4. 4.Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea
  5. 5.Gachon Medical Research InstituteGil HospitalIncheonRepublic of Korea

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