2011 Fiscal Year Final Research Report
Resistant starch type-4(RS4) as dietary fiber : evaluation of nutritional and physiological function of RS4
| Project/Area Number |
20380077
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Ehime University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
KISHIDA Taro 愛媛大学, 農学部, 准教授 (80304658)
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| Project Period (FY) |
2008 – 2011
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| Keywords | レジスタントスターチ・タイプ4(加工デンプン) / 血糖値 / インスリン / 消化性 / 発酵性 / 消化管ホルモン / 消化管免疫 |
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| Research Abstract |
Resistant starch type 4 is modified starch and is used for various kinds of processed foods. In this study, it is examined the effects of RS4 on digestibility, fermentability, blood glucose and insulin responses, insulin resistance in genetically diabetic mice, and gastrointestinal immunity. The effect of RS4 on digestibility, fermentability and blood glucose and insulin responses were affected by the kind and degree of substitution of RS4. RS4 retarded the development of insulin resistance in a type 2 diabetes model mice. RS4 promoted secretion of IgA in the small intestine and cecum. From the results of this study, it became clear that metabolism and gastrointestinal immunity are affected by RS4, and then that RS4 is a useful material for the development of low energy food.
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[Remarks] 海老原清:加工でん粉の生理機能評価と利用技術、「新規レジスタントスターチ(加工デンプン)の化学と生理機能」、食品ニューテクノロジー研究会、2009年10月27日、(日東紡ビル)
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[Remarks] 海老原清:大学発産業界行、シーズ(研究成果)探報vol.30、「消化されないデンプン:低エネルギー食品への応用と展開」月刊愛媛ジャーナル、84-86(2009)
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[Remarks] 海老原清:「新規レジスタントスターチ(加工デンプンの)化学と生理機能」食糧新聞、20091125日
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[Remarks] 海老原清:レジスタントスターチ、第21回食品ハイドロコロイドシンポジウム、20100521、(日本教育会館)
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[Remarks] 海老原清:「消化されないデンプン:低エネルギー食品への応用と展開」、愛媛大学発産業界行、シーズ(研究成果)探報2、16-19(2011)
