New functionality of turmeric starch

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05482
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Obihiro University of Agriculture and Veterinary Medicine
• Principal Investigator: HAN KYUHO 帯広畜産大学, グローバルアグロメディシン研究センター, 准教授 (50553450)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: ウコンでんぷん / 腸内発酵

Outline of Final Research Achievements

Turmeric starch contains phosphorus in ester bond form, significantly higher than potato starch (PS), and is expected to enhance gut defense by increasing colonic Alkaline Phosphatase (ALP) activity. Therefore,this study investigated the effects of high-phosphorus turmeric starch on the intestinal environment. It was shown that turmeric starch promotes the production of short-chain fatty acids (SCFAs) in the cecal contents and suppresses fat accumulation. Beneficial gut bacteria also increased, although there was no significant impact on the intestinal ALP activity in rats. These findings suggest that turmeric starch may improve gut health with potential applications in functional foods. However, further evaluation of its anti-inflammatory effects is necessary.

Free Research Field

機能性食品科学

Academic Significance and Societal Importance of the Research Achievements

本研究は、ウコンデンプンが腸内環境に及ぼす影響を解明した。ウコンデンプンはレジスタントスターチとして機能し、腸内の短鎖脂肪酸の生成を促進し、脂肪蓄積を抑制する効果が確認された。また、特定の有益な腸内細菌の増加も観察された。これにより、ウコンデンプンは腸の健康を改善し、肥満予防に寄与する可能性がある。今後、腸内発酵に伴う抗炎症効果を明らかにすることで健康食品や医療への応用が期待される。本研究は、社会全体の健康増進に重要な意義を持つ成果を提供している。