Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast
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概要
- 論文の詳細を見る
The process of Sake making generates a great deal of secondary product called Sake lees. Part of the Sake lees is disposed of as waste, so finding ways to recycle it are a matter of concern. Because Sake lees contains many nutritious substances derived from both rice and Sake yeast, we studied the physiological effects of these materials on rats. Sprague-Dawley rats were fed one of three experimental diets for two weeks. Rats fed diets containing either 20% Sake lees or 2% Sake yeast (Kyokai 9 yeast) both had higher spontaneous locomotive activity than rats fed a control casein diet. Body weight and food consumption were not different among the three groups. These results suggest that Sake lees and Sake yeast have a reinforcing effect on spontaneous locomotive activity.
- 社団法人 日本食品科学工学会の論文
- 2004-08-01
著者
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Iefuji Haruyuki
National Research Institute of Brewing
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Iefuji Haruyuki
Graduate School of Biosphere Science, Hiroshima University
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Iefuji Haruyuki
National Res. Inst. Of Brewing
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Iefuji Haruyuki
National Research Institute Of Brewing:graduate School Of Biosphere Sciences Hiroshima University
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Shobayashi Megumi
National Research Institute of Brewing
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MANABE Yasuko
National Research Institute of Brewing
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KUROSU Takeyuki
National Research Institute of Brewing
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SAKATA Shogo
Department of Behavioral Sciences, Faculty of Integrated Arts and Sciences, Hiroshima University
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FUSHIKI Tohu
Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Ag
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Sakata Shogo
Department Of Behavioral Sciences Faculty Of Integrated Arts And Sciences Hiroshima University
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Fushiki Tohu
Laboratory Of Nutrition Chemistry Division Of Food Science And Biotechnology Graduate School Of Agri
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