Suppression of starch digestion by phenolic compounds and the reaction products with nitrous acid
| Project/Area Number |
23500968
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | Kyushu Dental College |
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Principal Investigator |
TAKAHAMA Umeo 九州歯科大学, 歯学部, 教授 (30106273)
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| Co-Investigator(Renkei-kenkyūsha) |
HIROTA Sachiko 東亜大学, 教授 (00312140)
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| Project Period (FY) |
2011-04-28 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
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| Keywords | 澱粉 / フラボノイド / 消化抑制 / 疎水的結合 / 澱粉消化 / ポリフェノール類 / 疎水性 / カテキン類 / ジニトロソカテキン / チオシアン酸付加物 / アズキ色素 / カテキン / クエルセチン / 亜硝酸 / 澱粉消化抑制 / 酸化還元 / ニトロソ化 / vignacyanidin / アミラーゼ / 疎水的相互作用 |
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| Outline of Final Research Achievements |
We take starch as a food component, and the starch is hydrolyzed into glucose in the intestine to be absorbed into body. The faster hydrolysis of starch may result in diabetes. Such rapid digestion of starch to glucose is possible when rice and wheat flour, which contain relatively high starch, are ingested. Previously, humans took cereals and root crops, which contain various flavonoids, as sources of starch. It is known that the rates of starch digestion in the latter foods are slower than those in rice and wheat flour. In this study, we indicated that that the slow digestion of starch from cereals and root crops was due to hydrophobic binding of flavonoids to starch decreasing the ability to be a substrate for α-amylase.
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Report
(5 results)
Research Products
(24 results)
