The preventive effects of Roasted tartary buckwheat seed on obesity and diabetes

2023 Fiscal Year Final Research Report

• Project/Area Number: 20K02355
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Iida Junior College
• Principal Investigator: Tomotake Hiroyuki 飯田短期大学, 生活科学学科, 教授 (90300136)
• Project Period (FY): 2020-04-01 – 2024-03-31
• Keywords: ダッタンそば / 焙煎そばの実 / レジスタントプロテイン / 肥満 / 糖尿病

Outline of Final Research Achievements

Tartary buckwheat is rich resistant protein and rutin.
This study was performed to evaluate the effects of roast tartary buckwheat seed on obesity and diabetes prevention. It was suggested that buckwheat resistant protein may increase by heating the seed at high temperatures. Since buckwheat resistant protein was found to have binding activity with bile acids,it may have an effect on improving the pathology of diabetes, similar to cholestyramide. We investigated the effects of intake of roast tartary buckwheat seed on body weight and waist circumference in Japanese subjects. During the 4-week treatment period, the subjects ingested 5g of roast tartary buckwheat seed each meal. After the intervention, waist circumference and body weight were significantly decreased compare with baseline.

Free Research Field

基礎栄養学

Academic Significance and Societal Importance of the Research Achievements

レジスタントプロテインやルチンが手軽に日常の食事の中に取り入れられるようになれば、良質タンパク質の補給および生活習慣病の予防が容易となり、疾病を一次予防することにより、医療費を低減化できる。そばの実を利用した新しい機能性食品の開発は、そばの価値を大きく高めるとともに、レジスタントプロテインとルチンを利用した新食品は、地域食品産業の新しい進出分野として期待できる。