• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Elucidation of the mechanism of suppression of rice starch digestion by dietary polyphenols

Research Project

Project/Area Number 16K00836
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionSanyo Gakuen Junior College (2019)
University of East Asia (2016-2018)

Principal Investigator

Hirota Sachiko  山陽学園短期大学, その他部局等, 教授 (00312140)

Project Period (FY) 2016-04-01 – 2020-03-31
Project Status Completed (Fiscal Year 2019)
Budget Amount *help
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2018: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2017: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Keywordsアズキポリフェノール / ヴィグナシアニジン / 飯澱粉の消化 / 胃腔条件 / アズキ / アズキ飯 / 澱粉消化の抑制 / フラボノイド / プロシアニジン / 澱粉消化抑制 / 脂肪酸 / 食物ポリフェノール / 米澱粉 / デンプン消化
Outline of Final Research Achievements

Azuki bean flavonoids could suppress the digestion of starch by α-amylase, and the suppressive effects were in the order of taxifolin << quercetin < vignacyanidin. This result suggests that these flavonoids could suppress the digestion by binding to the hydrophobic region of rice starch. The suppression of starch digestion by quercetin and vignacanidin was reduced by treating with nitrite under gastric conditions, but the reaction product of vignacyanidin and nitrite could still contribute to the inhibition of starch digestion. Furthermore, it was shown that the starch digestion of rice cooked with adzuki bean was digested slowly. As the mechanism, binding of procyanidins in adzuki bean to rice starch during the cooking is proposed.

Academic Significance and Societal Importance of the Research Achievements

米澱粉と疎水的に結合して、その澱粉消化を抑えやすいアズキ種子の成分としてヴィグナシアニジンが明らかになり、また、アズキ飯の緩やかな澱粉消化には、プロシアニジンが関与していることも明らかになった。これらの抑制は、胃腔条件で亜硝酸と反応した後も維持された。この結果は、アズキ飯等の低消化性は、小腸でも保たれていることを示し、さらに、食物ポリフェノールを用いて、米澱粉の摂取に伴う血糖値増加を抑制できる米調理法の提案が可能となる。

Report

(5 results)
  • 2019 Annual Research Report   Final Research Report ( PDF )
  • 2018 Research-status Report
  • 2017 Research-status Report
  • 2016 Research-status Report
  • Research Products

    (12 results)

All 2020 2019 2018 2017 2016

All Journal Article (9 results) (of which Peer Reviewed: 9 results,  Open Access: 2 results) Presentation (3 results)

  • [Journal Article] Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide in artificial gastric juice.2020

    • Author(s)
      Takahama, U., Hirota, S., and Morina, F.
    • Journal Title

      Int. J. Food Sci. Nutr.

      Volume: 71 Issue: 1 Pages: 63-73

    • DOI

      10.1080/09637486.2019.1605338

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean.2020

    • Author(s)
      Morina, F., Hirota, S., and Takahama, U.
    • Journal Title

      Int. J. Food Sci. Nutr.

      Volume: - Issue: 6 Pages: 715-725

    • DOI

      10.1080/09637486.2020.1719389

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Slow starch digestion un the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products.2019

    • Author(s)
      Takahama, U., Hirota, S., and Yanase, E.
    • Journal Title

      Food Res. Int.

      Volume: 119 Pages: 187-195

    • DOI

      10.1016/j.foodres.2019.01.062

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Slow starch digestion in the rice cooked with adzuki bean: contribution of procyanidins and the oxidation products.2019

    • Author(s)
      Takahama, U., Hirota, S., and Yanase, E.
    • Journal Title

      Food Res. Internatl.

      Volume: 119 Pages: 2172-2179

    • Related Report
      2018 Research-status Report
    • Peer Reviewed
  • [Journal Article] Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour2018

    • Author(s)
      Hirota Sachiko、Takahama Umeo
    • Journal Title

      Foods

      Volume: 7 Issue: 8 Pages: 128-128

    • DOI

      10.3390/foods7080128

    • Related Report
      2018 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] Interactions of flavonoids with α-amylase and starch slowing down its digestion.2018

    • Author(s)
      Takahama, U. and Hirota, S.
    • Journal Title

      Food Funct

      Volume: 9 Issue: 2 Pages: 677-687

    • DOI

      10.1039/c7fo01539a

    • Related Report
      2017 Research-status Report
    • Peer Reviewed
  • [Journal Article] Possible reactions of dietary phenolic compounds with salivary nitrite and thiocyanate in the stomach.2017

    • Author(s)
      Takahama, U. and Hirota, S.
    • Journal Title

      Antioxidants

      Volume: 6 Issue: 3 Pages: 53-53

    • DOI

      10.3390/antiox6030053

    • Related Report
      2017 Research-status Report
    • Peer Reviewed / Open Access
  • [Journal Article] Inhibition of pancreatin-induced digestion of cooked rice starch by adzuki (Vigana angularis) bean flavonoids and possibility of decrease in the inhibitory effects in the stomach.2017

    • Author(s)
      Hirota, S., and Takahama, U.
    • Journal Title

      J. Agric Food Chem.

      Volume: 65 Issue: 10 Pages: 2172-2179

    • DOI

      10.1021/acs.jafc.6b05442

    • Related Report
      2016 Research-status Report
    • Peer Reviewed
  • [Journal Article] Antioxidative flavonoids in adzuki-meshi (rice boiled with adzuki bean) react with nitrite under simulated stomach conditions.2016

    • Author(s)
      Takahama, U., Yamauchi, R., and Hirota, S.
    • Journal Title

      J. Funct. Food,

      Volume: 26 Pages: 657-666

    • DOI

      10.1016/j.jff.2016.08.032

    • Related Report
      2016 Research-status Report
    • Peer Reviewed
  • [Presentation] アズキ飯の飯に結合するプロシアニジン類の澱粉消化に対する影響2019

    • Author(s)
      廣田幸子、安細敏弘、高濱有明夫
    • Organizer
      日本食品科学工学会
    • Related Report
      2019 Annual Research Report
  • [Presentation] アズキ種子抽出物に含まれているフラボノイドによる上新粉澱粉消化の抑制2017

    • Author(s)
      廣田幸子、高濱有明夫
    • Organizer
      食品科学工学会
    • Related Report
      2017 Research-status Report
  • [Presentation] アズキフラボノイドによるパンクレアチン依存の飯澱粉消化抑制2016

    • Author(s)
      廣田幸子,高濱有明夫
    • Organizer
      日本食品科学工学会
    • Place of Presentation
      名城大学
    • Year and Date
      2016-08-25
    • Related Report
      2016 Research-status Report

URL: 

Published: 2016-04-21   Modified: 2021-02-19  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi