Effects of diabetes prevention of high protein and dietary fiber buckwheat flour
| Project/Area Number |
20500697
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Iida Women's Junior College |
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Principal Investigator |
TOMOTAKE Hiroyuki Iida Women's Junior College, 家政学科, 教授 (90300136)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2008: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 調理と機能性成分 / ソバ粉 / 物性 / 血糖上昇抑制 / そば粉 / 高蛋白質 / 高食物繊維 / 消化性 / 多段式ロール製粉 / 糖質分解酵素阻害作用 |
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| Research Abstract |
The extracts from buckwheat bran or buckwheat flour around bran inhibitedα-glucosidase activity in vitro. High protein buckwheat flour (PBF) significantly inhibited the increases in water intake and fasting blood glucose on db/db mice, an animal model with type2diabetes. The protein solubility, water holding capacity, fat absorption capacity and emulsifying stability of PBF were higher than those of normal buckwheat flour. These results suggest that PBF has an effect of diabetes prevention and a potential source for food application.
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Report
(4 results)
Research Products
(18 results)
