







































































Maltose consumption exacerbates high-fat diet-induced overweight and related parameters in mice
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 12 No. 11 (2022): November 2022
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Maltose consumption exacerbates high-fat diet-induced overweight and related parameters in mice
	


	
	
		

							
					Authors

						
							
								Nanaka Shibazaki
							
																																		
	
							
								Wataru Tanaka
							
																																		
	
							
								Yusuke Suzuki
							
																																		
	
							
								Hiroki Matsuyama
							
																																		
	
							
								Hibiki Kubota
							
																																		
	
							
								Kenjiro Ogawa
							
																																		
	
							
								Daigo Yokoyama
							
																																		
	
							
								Hiroyuki Sakakibara
							
															
									University of Miyazaki
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i11.997
						
					
				
			

						
										
					Abstract

					Background: Maltose is a disaccharide formed from two units of glucose. The amount of maltose in raw sweet potatoes reportedly increased by more than 40-fold after baking. We aimed to investigate the effects of maltose consumption on diet-induced obesity using a mouse model.
Methods: Male C57BL/6J mice were divided into three dietary groups: a control diet of American Institute of Nutrition (AIN)-93 (CD), an AIN-93-based 30% high-fat diet (HFD), or an HFD diet containing 7.0% maltose (HFD+Mal). After 13 weeks, body mass index, blood glucose, lipid parameters, including total cholesterol and triglyceride, and hepatic fatty acid content were evaluated. 
Results: After 6 weeks on the special diet, weight gain was significantly higher in the HFD+Mal group than in the HFD group. The body mass index rose steadily and was significantly higher in the HFD+Mal group (5.03 ± 0.22), compared to the CD (3.32 ± 0.30) and HFD (4.57 ± 0.40) groups at 12 weeks. The relative liver weight per weight was also significantly higher in the HFD+Mal group than in the other two groups. The increases in blood glucose levels were more significant in the HFD+Mal group compared to the HFD group, as were the plasma levels of total cholesterol, high-density lipoprotein (HDL)-cholesterol and non-HDL-cholesterol. In the liver, levels of the following fatty acids increased in both the HFD and HFD+Mal groups relative to those in the CD group: C14:0 (myristic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid) and C18:3 (α-linolenic acid). Additionally, the C16:0 content in the HFD+Mal group was significantly higher than that in the HFD group.  
Conclusion: The results of this study suggest that daily consumption of maltose exacerbated the development of obesity and related parameters, including body mass index and plasma cholesterol levels, under the high-fat diet consumption. It is possible that the consumption of maltose-rich cooked sweet potatoes, as part of an overall HFD, might exacerbate HFD-induced overweight.

Keywords: high-fat diet-induced obesity, maltose, mice, roasting, sweet potato 

				
			
			

						
																																																																				
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2022-11-22
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 12 No. 11 (2022): November 2022
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

										Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










