Research on functional expression of food by simmer cooking
| Project/Area Number |
15500569
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mukogawa Women's University Junior College Division |
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Principal Investigator |
MASUI Hironori Mukogawa Women's University Junior College Division, Department of dietary life and food science, associate professor, 食生活学科, 助教授 (30229364)
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| Co-Investigator(Kenkyū-buntansha) |
MATSUURA Toshiki Mukogawa Women's University Junior College Division, Department of dietary life and food sciences, associate professor, 食生活学科, 助教授 (70269893)
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| Project Period (FY) |
2003 – 2005
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| Project Status |
Completed (Fiscal Year 2005)
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| Budget Amount *help |
¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 2005: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2004: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2003: ¥1,500,000 (Direct Cost: ¥1,500,000)
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| Keywords | simmer / cooking / food function / tea / blood sugar / α-グルコシダーゼ |
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| Research Abstract |
It was investigated that α-Glucosidase inhibitor, as functional foods, brought by cooking. The teas investigated included salacia oblonga, mulberry, guava, gymunema, taheebo, yacon, and banaba and vegetables investigated included carrot, Chinese cabbage, ginger, Japanese ginger etc. The inhibitory effects on the intestinal digestion and absorption of sugar of health teas that claim beneficial dietary and diabetes-controlling effects were compared in rats using portal cannulae. The measured durations were the times during which the elevation of portal glucose levels resulting from continuous intragastric infusion of sucrose or maltose was suppressed by concentrated teas. The duration of the inhibitory effect on the sucrose load of salacia oblonga, mulberry, and guava were 110 min, 20 min, and 10 min, respectively. In contrast, gymunema, taheebo, yacon, and banaba had no significant effect on the continuous infusion of sucrose. These results suggest that there is considerable difference in the efficacy of commercial health teas in influencing glucose absorption. As for the Japanese ginger, inhibitory activity of α-Glucosidase increased by cooking. On the other hand, in the leaf of a Chinese cabbage, inhibitory activity decreased by cooking. These inhibitors were included in low molecular fractions by sephadexG-25. These materials will be isolated and purified for determine of the structures now.
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Report
(4 results)
Research Products
(3 results)
