Functionality of peptide ingredients and development of new enteral nutrition products.

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00831
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Kyoto Prefectural University
• Principal Investigator: Kuwahata Masashi 京都府立大学, 生命環境科学研究科, 教授 (30304512)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: ゼラチン / 加水分解物 / 糖尿病 / 血糖値 / 膵臓ランゲルハンス島

Outline of Final Research Achievements

The prevalence of diabetes mellitus has been steadily increasing each year. As a result, the prevalence of complications from diabetes has also increased.
Present study found that supplementation of gelatin hydrolysate (GH) attenuated an increase in blood glucose level in streptozotocin-induced diabetic rats. The detail mechanism by which GH regulates the blood glucose level in diabetic rats remains unclear. However, it appears that the repression of inflammation in pancreatic islets by GH has influenced, at least in part, the attenuation of increase in blood glucose level. GH has potential as an effective ingredient of enteral nutrition products for diabetic patients.

Free Research Field

栄養科学