Study about the nutritional role of the glutelin precursor accumulation rice which is a new type

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K07449
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Aomori Prefectural Industrial Technology Research Center
• Principal Investigator: saito tomoaki 地方独立行政法人青森県産業技術センター, 工業部門, 総括研究管理員 (60505569)
• Co-Investigator(Kenkyū-buntansha): 前多 隼人 弘前大学, 農学生命科学部, 准教授 (80507731)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 米タンパク / プログルテリン / グルテリン前駆体 / レジスタントプロテイン / 酒粕 / 酒造好適米 / 華さやか

Outline of Final Research Achievements

The biofunction of the 57-kD glutelin precursor (proglutelin) was investigated using the enzyme treatment protein concentrates of sake lees and rice from the brewing suitable rice "hanasayaka" which accumulated a proglutelin. In vitro lipid adsorption characteristics of “hanasayaka” were high, and it was shown that the proglutelin was broken down in artificial digestive juice by an electrophoretic analysis. The weight of mesentery white adipose tissue on the KK-Ay mice significantly decreased in the sake lees feed, and the lipid discharges of feces increased. In addition, blood sugar level significantly decreased in the rice protein concentrate feed. These results suggest that proglutelin shows lipid adsorption in the body, and they have resistant protein-like action.

Free Research Field

食品加工、醸造