Superiority of Alkali-Extracted Rice Protein in Bioavailability to Starch Degraded Rice Protein Comes from Digestion of Prolamin in Growing Rats
スポンサーリンク
概要
- 論文の詳細を見る
The rice protein prepared from alkaline extraction (AE-RP) has high digestibility compared to that obtained from starch degradation (SD-RP) in in vitro digestion experiments, and alterations in the protein body (PB) structures were observed in AE-RP in the previous study. The improvement in the digestibility of AE-RP is probably a result of the structural change of PB. The present study was carried out to elucidate the superiority of AE-RP compared to SD-RP in bioavailability in growing rats. There were no major differences between AE-RP and SD-RP in polypeptide compositions according to SDS-PAGE and their amino acid compositions. The equivalent body weight gain and similar growth curves in both AE-RP and casein (control) groups were obtained during the feeding period of 28 d, and their values were significantly higher compared to the SD-RP group (p<0.05). The protein efficiency ratio (PER) of the SD-RP (1.73) group was significantly lower than those of the AE-RP (1.87) and casein (1.84) groups (p<0.05). The plasma lysine concentrations at the last stage of the feeding period in the AE-RP and SD-RP groups were approximate levels and were appreciably lower, compared to that of the casein group (p<0.001). Portal plasma amino acid concentrations were determined after single administration (4 g/kg) of two rice proteins in non-anaesthetized rats. All the amino acid concentrations in the 2 groups reached a maximum level at 30 min or 1 h and decreased to the pre-administration levels 6 h after the start of administration. The total amounts of three amino acids, leucine, valine and arginine, which appeared in the portal blood during the 6 h period after the start of administration of AE-RP, were higher than those of SD-RP (p<0.05). Furthermore, 13 kDa prolamin was detected with Western-blot analysis only in the feces of rats fed SD-RP. Consequently, these results indicate that the bioavailability of rice protein containing prolamin was improved by alkaline extraction.
- 財団法人 学会誌刊行センターの論文
- 2009-04-01
著者
-
Saito Mariko
Kameda Seika Co. Ltd.
-
Watanabe Reiko
Dep. Of Health And Nutrition Univ. Of Niigata Prefecture
-
KUMAGAI Takehisa
Kameda Seika Co., Ltd.
-
WATANABE Toshiyuki
Kameda Seika Co., Ltd.
-
Kadowaki Motoni
Dep. Of Applied Biological Chemistry Graduate School Of Sci. And Technol. Niigata Univ.
-
WATANABE Reiko
Course of Food and Nutrition, Department of Human Life Environments, Niigata Women's College
-
KUBOTA Masatoshi
Laboratory of Nutritional Regulation, Faculty of Agriculture, Niigata University
-
KADOWAKI Motoni
Laboratory of Nutritional Regulation, Faculty of Agriculture, Niigata University
-
Watanabe Reiko
Department Of Health And Nutrition University Of Niigata Prefecture
-
Kumagai Takehisa
Kameda Seika Co. Ltd.
-
Watanabe Reiko
Course Of Food And Nutrition Department Of Human Life Environments Niigata Women's College
-
Watanabe Toshiyuki
Kameda Seika
-
Kumagai Takehisa
Kameda Seika
-
Saito Mariko
Kameda Seika
関連論文
- Effect of Lactobacillus casei subsp. casei 327 on the Growth of Bifidobacteria and Its Survival in the Intestine
- Nonlinear Viscoelastic Properties of Mochi Cake(Food & Nutrition)
- Linear Viscoelastic Properties and Tissue Structures of Mochi Cake(Food & Nutrition)
- Production of Rice Protein by Alkaline Extraction Improves Its Digestibility
- Superiority of Alkali-Extracted Rice Protein in Bioavailability to Starch Degraded Rice Protein Comes from Digestion of Prolamin in Growing Rats
- Improvement in the In Vivo Digestibility of Rice Protein by Alkali Extraction Is Due to Structural Changes in Prolamin/Protein Body-I Particle
- Effects of Rice Proteins from Two Cultivars, Koshihikari and Shunyo, on Cholesterol and Triglyceride Metabolism in Growing and Adult Rats
- Ultrasonic Degradation of Waxy Rice Starch
- Nutritional Intakes in Community-Dwelling Older Japanese Adults : High Intakes of Energy and Protein Based on High Consumption of Fish, Vegetables and Fruits Provide Sufficient Micronutrients
- Beneficial effect of a diet containing heat-killed Lactobacillus paracasei K71 on adult type atopic dermatitis
- Characterization of Viscoelastic Properties of Rice Cake
- Characterization of Factors Affecting Properties of Rice Cake and Its Structure