Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 계명찬 | - |
dc.date.accessioned | 2018-04-16T02:30:25Z | - |
dc.date.available | 2018-04-16T02:30:25Z | - |
dc.date.issued | 2012-01 | - |
dc.identifier.citation | Food Chemistry, VOl.134, No.1 [2012], p173-179 | en_US |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://www.sciencedirect.com/science/article/pii/S0308814612002737?via%3Dihub | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/67536 | - |
dc.description.abstract | Spirulina maxima is a blue–green alga widely used for therapeutic and health supplements and foods. This study aimed to investigate the effect of S. maxima extracts (SME) on the spermatogenesis and steroidogenesis in streptozotocin (STZ)-induced diabetic rat testes. Adult male rats were divided into control, SME (200 mg/kg bw/day, 4 weeks), STZ (single injection of 50 mg/kg bw), STZ + SME (SME 200 mg/kg bw/day, 4 weeks after STZ 50 mg/kg bw), SME + STZ (STZ 50 mg/kg bw after SME 200 mg/kg bw/day for 2 weeks) and water + STZ (STZ 50 mg/kg bw after water feeding for 2 weeks) groups. SME intake for 4 weeks significantly increased the body and testis weights, metabolic parameters, normal seminiferous tubules, Leydig cell number, testosterone levels and steroidogenic enzymes mRNA in the STZ treated rat. SME intake for 2 weeks before STZ injection also mitigated diabetic testis dysfunction. SME might have a protective effect on diabetic rat testis. | en_US |
dc.description.sponsorship | The present study was supported by KRF (2009-007-4475). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Science B.V., Amsterdam. | en_US |
dc.subject | Spirulina maxima | en_US |
dc.subject | Spermatogenesis | en_US |
dc.subject | Steroidogenesis | en_US |
dc.subject | Diabetic rats | en_US |
dc.title | Effect of Spirulina maxima on spermatogenesis and steroidogenesis in streptozotocin-induced type I diabetic male rats | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 134 | - |
dc.identifier.doi | 10.1016/j.foodchem.2012.02.085 | - |
dc.relation.page | 173-179 | - |
dc.relation.journal | FOOD CHEMISTRY | - |
dc.contributor.googleauthor | Nah, W. H. | - |
dc.contributor.googleauthor | Koh, I. K. | - |
dc.contributor.googleauthor | Ahn, H. S. | - |
dc.contributor.googleauthor | Kim, M. J. | - |
dc.contributor.googleauthor | Kang, H. G. | - |
dc.contributor.googleauthor | Jun, J. H. | - |
dc.contributor.googleauthor | Gye, M. C. | - |
dc.relation.code | 2012203269 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF NATURAL SCIENCES[S] | - |
dc.sector.department | DEPARTMENT OF LIFE SCIENCE | - |
dc.identifier.pid | mcgye | - |
dc.identifier.researcherID | 6701769665 | - |
dc.identifier.orcid | 0000-0001-5682-3709 | - |
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