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Botanical bioactive substances and changes in its antioxidant potential during in vitro digestion

Research Project

Project/Area Number 17F17401
Research Category

Grant-in-Aid for JSPS Fellows

Allocation TypeSingle-year Grants
Section外国
Research Field Food science
Research InstitutionChiba University

Principal Investigator

小川 幸春  千葉大学, 大学院園芸学研究科, 准教授 (00373126)

Co-Investigator(Kenkyū-buntansha) KETNAWA SUNANTHA  千葉大学, 園芸学研究科, 外国人特別研究員
Project Period (FY) 2017-11-10 – 2020-03-31
Project Status Completed (Fiscal Year 2019)
Budget Amount *help
¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 2019: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2018: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 2017: ¥300,000 (Direct Cost: ¥300,000)
Keywords植物性食品 / タンパク質 / 細胞組織 / 消化性 / ダイズ / 発酵 / アミノ酸
Outline of Annual Research Achievements

食品は摂食された後,口腔でその構造が破砕され,胃酸などの作用でスープ状となり,その結果,栄養成分のほぼ全量が腸管壁から吸収できるようになると考えられている.しかし特に植物系食品の場合,食品組織を構成する植物細胞は難消化性の硬い細胞壁で包まれており,かつミクロンサイズでもあるため口腔や胃でのマクロな力学作用では完全に破砕することができない.またそれら難消化性の細胞壁が障壁となって細胞内に存在する栄養成分への消化酵素の生化学的到達性が低下するため容易にスープ状とはならず,腸管に送られてもある程度の量の栄養成分は細胞組織内に残存する可能性が高い.食品に対する加工・調理操作は,細胞組織からの栄養成分の溶脱性を高める作用を有する.それら操作条件による消化性変化の検討は,実質的な栄養素の消化吸収作用を把握する上でも重要である.特に加熱や発酵などの単位操作は,経験的には消化吸収を高めるための有効手段であると認識されている.このため消化段階において植物性食品が含有する生理活性物質や機能性成分の遊離現象を検討することは,現実的な栄養素の消化吸収現象を把握するためにも極めて重要である.本研究では,新たに開発した食品の模擬消化試験系を適用して植物系食品に対する加工・調理法やその操作条件が消化段階における含有成分の食品組織からの溶脱性に及ぼす影響を調査,検討した.
一例としてダイズの発酵処理が発酵後の抗酸化活性に及ぼす影響を調査したところ,発酵処理が進むにしたがって試料の抗酸化能は増加した.また得られた試料を模擬消化処理した場合,発酵処理がダイズのタンパク質を分解してペプチドおよびアミノ酸を生成するとともに,納豆を摂取した後の消化過程においてもペプチドやアミノ酸の生成が進み,特に抗酸化性や抗炎症性を有する成分の生成も多くなることが示された.

Research Progress Status

令和元年度が最終年度であるため、記入しない。

Strategy for Future Research Activity

令和元年度が最終年度であるため、記入しない。

Report

(3 results)
  • 2019 Annual Research Report
  • 2018 Annual Research Report
  • 2017 Annual Research Report
  • Research Products

    (10 results)

All 2020 2019 2018

All Journal Article (5 results) (of which Int'l Joint Research: 4 results,  Peer Reviewed: 5 results,  Open Access: 2 results) Presentation (4 results) (of which Int'l Joint Research: 4 results) Book (1 results)

  • [Journal Article] In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential2020

    • Author(s)
      Ketnawa Sunantha、Suwannachot Jutalak、Ogawa Yukiharu
    • Journal Title

      Food Chemistry

      Volume: 311 Pages: 125885-125885

    • DOI

      10.1016/j.foodchem.2019.125885

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] In vitro examination of starch digestibility of Saba banana [Musa ‘saba’(Musa acuminata?×?Musa balbisiana)]: impact of maturity and physical properties of digesta2020

    • Author(s)
      Reginio Florencio Collado、Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Scientific Reports

      Volume: 10 Issue: 1 Pages: 1-10

    • DOI

      10.1038/s41598-020-58611-5

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion2020

    • Author(s)
      Cai Yidi、Qin Wei、Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Food Science and Human Wellness

      Volume: 9 Issue: 1 Pages: 58-63

    • DOI

      10.1016/j.fshw.2019.12.008

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions2019

    • Author(s)
      Ketnawa Sunantha、Ogawa Yukiharu
    • Journal Title

      Journal of Functional Foods

      Volume: 52 Pages: 640-647

    • DOI

      10.1016/j.jff.2018.11.046

    • Related Report
      2019 Annual Research Report 2018 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Journal Article] Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans2018

    • Author(s)
      Sunantha Ketnawa, Yukiharu Ogawa
    • Journal Title

      Journal of Food Science and Agricultural Technology

      Volume: 4 Pages: 7-16

    • Related Report
      2018 Annual Research Report
    • Peer Reviewed
  • [Presentation] Change of bioactive compounds and bioactivities of crisphead lettuce during simulated in vitro digestion2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      International Joint Conference on JSAM and SASJ, and 13th CIGR VI Technical Symposium joining FWFNWG and FSWG Workshops 2019
    • Related Report
      2019 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Change of protein digestibility, protein availability, amino acids and antioxidant potential among digested fractions of raw, cooked and fermented soybeans2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      The 13th International Congress on Engineering and Food
    • Related Report
      2019 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Change of bioactive compounds, antioxidant potential and bioaccesssibility of high pressure treated astringent versus non-astringent persimmons pulp during stimulated in vitro digestion2019

    • Author(s)
      Ketnawa, S., Sutthiwal Setha, Daisuke Hamanaka & Ogawa, Y.
    • Organizer
      The 3rd EFFoST International Conference 2019
    • Related Report
      2019 Annual Research Report
    • Int'l Joint Research
  • [Presentation] Study of protein digestibility of commercial fish skin collagen and its antioxidative function during simulated gastro-intestinal digestion2019

    • Author(s)
      Ketnawa, S., & Ogawa, Y.
    • Organizer
      The 7th International Conference on Food Factors (ICoFF2019) and the 12th International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF2019)
    • Related Report
      2019 Annual Research Report
    • Int'l Joint Research
  • [Book] Sweet Potato: Chemistry, Processing and Nutrition2019

    • Author(s)
      Sunantha Ketnawa, Lovedeep Kaur, Yukiharu Ogawa, Jaspreet Singh
    • Total Pages
      400
    • Publisher
      Elsevier
    • ISBN
      9780128136379
    • Related Report
      2019 Annual Research Report

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Published: 2017-11-13   Modified: 2024-03-26  

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