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How do the types and amounts of lipid and carbohydrate affect the lipid metabolism modulated by soybean?

Research Project

Project/Area Number 26350138
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionNational Agriculture and Food Research Organization

Principal Investigator

TAKAHASHI Yoko  国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門 食品健康機能研究領域, 上級研究員 (50353933)

Project Period (FY) 2014-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
Budget Amount *help
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Keywords食品の機能性 / 調理加工 / 大豆 / 脂質代謝 / 大豆食品 / 食品組み合わせ / 高スターチ食 / 高スクロース食 / 高脂肪食
Outline of Final Research Achievements

Soybean powder with sucrose-based diet reduced hepatic triacylglycerol level, whereas that with starch-based diet or high-fat diet did not change the level significantly Thus, the differences of carbohydrate and fat types of diets may affect on the hypolipidemic property of soybeans. Among roasted soybean, soy drink, and steamed soybean, the third one increased the level of mRNA expression of hepatic Cyp7a1 and the amount of fecal bile acids. However, roasted soybean was less effective to increase these values.

Report

(4 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • 2014 Research-status Report
  • Research Products

    (3 results)

All 2017 2016

All Journal Article (1 results) (of which Peer Reviewed: 1 results) Presentation (2 results)

  • [Journal Article] Comparison of the Effects of Differently Processed Soy Foods on Lipid Metabolism in Rats2017

    • Author(s)
      Yoko Takahashi, Takahiro Ishiguro, Hisashi Murasawa, Yuko Ishikawa-Takaho, Jun Watanabe, Kohji Yamaki
    • Journal Title

      Food Science and Technology Research

      Volume: 23 Issue: 1 Pages: 163-168

    • DOI

      10.3136/fstr.23.163

    • NAID

      130006832142

    • ISSN
      1344-6606, 1881-3984
    • Related Report
      2016 Annual Research Report
    • Peer Reviewed
  • [Presentation] 調理加工が大豆食品の脂質代謝調節機能に及ぼす影響:スターチ食とスクロース食における比較2017

    • Author(s)
      高橋陽子、八巻幸二
    • Organizer
      日本農芸化学会2017年度大会
    • Place of Presentation
      京都女子大学(京都府京都市)
    • Year and Date
      2017-03-18
    • Related Report
      2016 Annual Research Report
  • [Presentation] 食餌エネルギー源の組成が大豆の脂質代謝改善作用に及ぼす影響2016

    • Author(s)
      高橋陽子、八巻幸二
    • Organizer
      第70回日本栄養・食糧学会大会
    • Place of Presentation
      武庫川女子大学(兵庫県西宮市)
    • Year and Date
      2016-05-14
    • Related Report
      2015 Research-status Report

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Published: 2014-04-04   Modified: 2018-03-22  

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