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

( 最大 2000 件 )
URI http://shark.lib.kagawa-u.ac.jp/kuir/metadata/27419
タイトル
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
タイトル(別表記)
Cooking Abolishes the Inhibitory Effects of D-Psicose on Glycemic Responses
ファイル
内容記述

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.

著者
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
掲載誌
香川大学農学部学術報告
掲載誌(別表記)
Technical bulletin of Faculty of Agriculture, Kagawa University
64
開始ページ
31
終了ページ
34
出版者
香川大学農学部
出版者(別表記)
Faculty of Agriculture, Kagawa University
出版年月日
2012-02-22
ISSN
0368-5128
NCID
AN00038339
資料タイプ
紀要論文
言語
日本語
出版社版
区分
香川大学
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