D-プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される

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URI http://shark.lib.kagawa-u.ac.jp/kuir/metadata/27419
Title
D-プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される
Title Alternative
Cooking Abolishes the Inhibitory Effects of D-Psicose on Glycemic Responses
File
Description

The rare sugar D-psicose has inhibitory effects on postprandial glycemic responses. On the other hand, D-psicose is a reduced sugars which results from an amino-carbonyl reaction caused by heating with food proteins. We examined whether or not the inhibitory effects of D-psicose on the postprandial glycemic responses were obstructed by high temperature cooking. Ten healthy males were fed two kinds of cakes and coffees as experiment meals. Their plasma glucose and insulin concentrations before and after meal were measured. The experimental meals were cake with D-psicose and coffee with sucrose (A), and cake with sucrose and coffee with D-psicose (B). The nutrient composition of experimental meals (A) and (B) were the same. The plasma glucose and insulin levels were lower after intake of experiment meal (B) than experiment meal (A). These results suggest that high temperature cooking abolished the inhibitory effects of D-psicose on the postprandial glycemic responses as a result of amino-carbonyl reaction between D-psicose and food proteins.

Author
著者 松尾 達博
著者(ヨミ) マツオ タツヒロ
著者(別表記) Matsuo Tatsuhiro
著者 路 暢
著者(ヨミ)
著者(別表記) Lu Chang
Publication Title
香川大学農学部学術報告
Publication Title Alternative
Technical bulletin of Faculty of Agriculture, Kagawa University
Volume
64
Start Page
31
End Page
34
Publisher
香川大学農学部
Publisher Aalternative
Faculty of Agriculture, Kagawa University
Published Date
2012-02-22
ISSN
0368-5128
NCID
AN00038339
Resource Type
Departmental Bulletin Paper
Language
jpn
Text Version
publisher
Set
香川大学
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