M
Mayu Kasubuchi
Researcher at Tokyo University of Agriculture and Technology
Publications - 14
Citations - 1244
Mayu Kasubuchi is an academic researcher from Tokyo University of Agriculture and Technology. The author has contributed to research in topics: Receptor & Free fatty acid receptor 1. The author has an hindex of 11, co-authored 14 publications receiving 927 citations.
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Journal ArticleDOI
Dietary gut microbial metabolites, short-chain fatty acids, and host metabolic regulation.
TL;DR: The roles of gut microbial SCFAs in the host energy regulation are summarized and an overview of the current understanding of its physiological functions is presented.
Journal ArticleDOI
Nutritional Signaling via Free Fatty Acid Receptors
TL;DR: This review summarizes recent progress in research on FFAs and their physiological roles in the regulation of energy metabolism and indicates that the anti-inflammation and energy metabolism effects of short chain FAs have been linked to the activation of GPR41 and GPR43.
Journal ArticleDOI
Free fatty acid receptors as therapeutic targets for the treatment of diabetes
TL;DR: The role of free fatty acid receptors (FFARs) is discussed in this paper, where the authors summarize physiological roles of FFARs, provide a comprehensive overview of energy regulation, and discuss new prospects for treatment of metabolic disorders.
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The role of short-chain fatty acid on blood pressure regulation.
TL;DR: The regulation of BP via SCFA receptors has provided new insights into the interactions between the gut microbiota and BP control systems and these recent findings could open new avenues for the development of therapeutic strategies for the treatment of cardiovascular diseases.
Journal ArticleDOI
Barley β-glucan improves metabolic condition via short-chain fatty acids produced by gut microbial fermentation in high fat diet fed mice.
Junki Miyamoto,Keita Watanabe,Satsuki Taira,Mayu Kasubuchi,Xuan Li,Xuan Li,Junichiro Irie,Hiroshi Itoh,Hiroshi Itoh,Ikuo Kimura,Ikuo Kimura +10 more
TL;DR: The results suggest that the beneficial metabolic effects of barley BG are primary due to the suppression of appetite and improvement of insulin sensitivity, which are induced by gut hormone secretion promoted via gut microbiota-produced SCFAs.