{"created":"2023-10-18T07:49:51.049217+00:00","id":2000005,"links":{},"metadata":{"_buckets":{"deposit":"f6a6336d-849a-4769-80a7-7de7e68ae561"},"_deposit":{"created_by":15,"id":"2000005","owner":"15","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2000005"},"status":"published"},"_oai":{"id":"oai:tenshi.repo.nii.ac.jp:02000005","sets":["2:11:1697505737503:1697505960270"]},"author_link":["1230","967"],"control_number":"2000005","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-09-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"天使大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tenshi College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"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,\nand the AUC values did not significantly differ from values following consumption of the control","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"affiliations":[{"affiliationNames":[{"lang":"ja"}],"nameIdentifiers":[{"nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}]},{"affiliations":[{"affiliationNames":[{"lang":"ja"}],"nameIdentifiers":[{"nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"天使大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-4388","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"西, 隆司","creatorNameLang":"ja"},{"creatorName":"ニシ, タカシ","creatorNameLang":"ja-Kana"},{"creatorName":"NISHI, Takashi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"大久保, 岩男","creatorNameLang":"ja"},{"creatorName":"オオクボ, イワオ","creatorNameLang":"ja-Kana"},{"creatorName":"OHKUBO, Iwao","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-09-30"}],"filename":"kiyou24(1)_01.pdf","filesize":[{"value":"334 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://tenshi.repo.nii.ac.jp/record/2000005/files/kiyou24(1)_01.pdf"},"version_id":"9384ba67-b1cb-4bc6-912f-31649a5ea247"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"高血糖","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"血糖値","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"牛乳","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"乳たんぱく質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"乳脂肪","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"hyperglycemia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blood glucose level","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cow milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"milk protein","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"milk fat","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"牛乳の食後高血糖抑制効果に対する乳成分の関与","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"牛乳の食後高血糖抑制効果に対する乳成分の関与","subitem_title_language":"ja"},{"subitem_title":"Involvement of milk components in suppressing postprandial hyperglycemia induced by milk consumption","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["1697505960270"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-09-30"},"publish_date":"2023-09-30","publish_status":"0","recid":"2000005","relation_version_is_last":true,"title":["牛乳の食後高血糖抑制効果に対する乳成分の関与"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-11-27T03:04:39.498707+00:00"}