WEKO3
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牛乳の食後高血糖抑制効果に対する乳成分の関与
https://tenshi.repo.nii.ac.jp/records/2000005
https://tenshi.repo.nii.ac.jp/records/2000005373d8590-0db4-4f92-b03c-843061fb0418
名前 / ファイル | ライセンス | アクション |
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kiyou24(1)_01.pdf (334 KB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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公開日 | 2023-09-30 | |||||||||||
タイトル | ||||||||||||
言語 | ja | |||||||||||
タイトル | 牛乳の食後高血糖抑制効果に対する乳成分の関与 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Involvement of milk components in suppressing postprandial hyperglycemia induced by milk consumption | |||||||||||
言語 | ||||||||||||
言語 | jpn | |||||||||||
キーワード | ||||||||||||
言語 | ja | |||||||||||
主題Scheme | Other | |||||||||||
主題 | 高血糖 | |||||||||||
キーワード | ||||||||||||
言語 | ja | |||||||||||
主題Scheme | Other | |||||||||||
主題 | 血糖値 | |||||||||||
キーワード | ||||||||||||
言語 | ja | |||||||||||
主題Scheme | Other | |||||||||||
主題 | 牛乳 | |||||||||||
キーワード | ||||||||||||
言語 | ja | |||||||||||
主題Scheme | Other | |||||||||||
主題 | 乳たんぱく質 | |||||||||||
キーワード | ||||||||||||
言語 | ja | |||||||||||
主題Scheme | Other | |||||||||||
主題 | 乳脂肪 | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | hyperglycemia | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | blood glucose level | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | cow milk | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | milk protein | |||||||||||
キーワード | ||||||||||||
言語 | en | |||||||||||
主題Scheme | Other | |||||||||||
主題 | milk fat | |||||||||||
資源タイプ | ||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
資源タイプ | departmental bulletin paper | |||||||||||
著者 |
西, 隆司
× 西, 隆司× 大久保, 岩男
WEKO
967
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著者(英) | ||||||||||||
著者(英) | ||||||||||||
抄録 | ||||||||||||
内容記述タイプ | Abstract | |||||||||||
内容記述 | 今回の研究では、乳糖分解乳、脱脂乳、乳たんぱく質水溶液を用いて、牛乳の飲用による米飯摂取後の血糖上昇抑制作用に対する牛乳中の成分の関与について検討した。12 時間以上の絶食をした健常な成人9名の空腹時血糖を測定した後、米飯と200 mL の試験飲料(牛乳、乳糖分解乳、脱脂乳乳たんぱく質水溶液)を摂取させ、摂取後120 分間の血糖値を経時的に測定した。併せて、各試験食摂取後120 分間の総血糖上昇量として血糖曲線下面積(AUC)をそれぞれ算出した。その結果、牛乳の飲用では米飯摂取後45~90 分目の血糖値及び総血糖上昇量が対照食(米飯+蒸留水)摂取の場合よりも有意に低下した。しかし、乳糖分解乳、脱脂乳、乳たんぱく質水溶液の飲用では食後90 分目のみ血糖値の有意な低下が観察され、総血糖上昇量は対照食摂取での値と差がなかった。以上の結果より、牛乳の飲用で生じる米飯摂取後の血糖上昇抑制効果のうち、早い段階では乳中の脂質が、遅い段階では乳中のたんぱく質が関与することが示唆された。 | |||||||||||
言語 | ja | |||||||||||
抄録 | ||||||||||||
内容記述タイプ | Abstract | |||||||||||
内容記述 | In the present study, we studied the role of cow milk components in suppressing postprandial hyperglycemia following the consumption of cooked rice along with whole milk, lactose-free milk, skim milk, and milk protein solution, respectively. Cooked rice and 200 mL of the test solution (lactose-free milk, skim milk, or milk protein solution) were administered to nine healthy participants after they had fasted for 12 h and had their fasting blood glucose levels monitored. Following the intake of cooked rice, the participants’ blood glucose levels were monitored over 120 min. Additionally, the area under the curve (AUC) values of the incremental blood glucose levels during this period were calculated. According to the findings, blood glucose levels at 45–90 min and the AUC after consuming cooked rice and whole milk together were significantly lower than those after consuming the control diet comprising cooked rice and distilled water. However, blood glucose levels were significantly reduced only 90 min after consuming lactose-free milk, skim milk, and milk protein solution with cooked rice, respectively, and the AUC values did not significantly differ from values following consumption of the control |
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言語 | en | |||||||||||
書誌情報 |
ja : 天使大学紀要 en : Bulletin of Tenshi College 巻 24, 号 1, p. 1-10, 発行日 2023-09-30 |
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出版者 | ||||||||||||
言語 | ja | |||||||||||
出版者 | 天使大学 | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
収録物識別子 | 1346-4388 | |||||||||||
著者版フラグ | ||||||||||||
出版タイプ | VoR | |||||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |