| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
This study was conducted the experiments of the effect of different boiling conditions on the softness of konbu and hijiki，and the effect of characteristic konbu, processed konbu (tororo konbu), and hijiki on metabolic syndrome. As a result, the softness was different from tsukudani-treated konbu and dashi-treated konbu within the same boiling time. Tororo konbu suppressed intraperitoneal fat accumulation compared with the use of other seaweeds in this study. This result suggest that the shape of food is important for expression of functionality.
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