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Development of the measuring kit for personal energy absorption rate from foods

Research Project

Project/Area Number 23650493
Research Category

Grant-in-Aid for Challenging Exploratory Research

Allocation TypeMulti-year Fund
Research Field Eating habits, studies on eating habits
Research InstitutionThe University of Shimane Junior College

Principal Investigator

NAORA Hiroyuki  島根県立大学短期大学部, 健康栄養学科, 教授 (70222156)

Project Period (FY) 2011 – 2012
Project Status Completed (Fiscal Year 2013)
Budget Amount *help
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Keywordsエネルギー吸収効率 / 人工消化基質 / 個人差 / 消化基質
Research Abstract

Appropriate energy intake is very important for health maintenance. However energy absorption rates from foods are different between individuals. In this study I tried to develop the artificial substrate for measuring energy absorption rate from foods. The processed whey protein product was used as main substrate, and salt, canola oil was added. After gelation by heating, their digestive properties were examined by rats. By changing the gelation conditions, substrate digestibilities could control.
Following, I examined substrate digestibilities by three woman volunteers. One of four types of substrates, demonstrated good correlation between it's digestibilities and energy absorption rates that were measured by a calorimeter.

Report

(4 results)
  • 2013 Annual Research Report   Final Research Report ( PDF )
  • 2012 Research-status Report
  • 2011 Research-status Report

URL: 

Published: 2011-08-05   Modified: 2019-07-29  

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