In Vitro Survey of α-Glucosidase Inhibitory Food Components
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概要
- 論文の詳細を見る
A survey of food components with α-glucosidase (AGH) inhibitory activity was conducted to identify a prophylactic effect for diabetes in food. Sardine muscle hydrolyzed by alkaline protease showed potent activity (IC_<50>=48.7 mg/ml) as well as green and oolong teas (IC_<50>=11.1 and 11.3 mg/ml, respectively). Furthermore, hydrolyzates prepared by various proteases gave differing AGH inhibitory activity. DEAE-Sephadex chromatography of the alkaline protease hydrolyzate eluted potent AGH inhibitors (IC_<50>=15.6 mg/ml) with a 50 mM phosphate buffer (pH 7.0) containing 0.3 M NaCl, and their subsequent separation by HPLC in an ODS column showed that there were some inhibitors possessing primary amino groups. This indicates that they would have been high anionic and peptidic compounds.
- 社団法人日本農芸化学会の論文
- 1996-12-23
著者
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Oki Tomoyuki
Division Of Bioresource And Bioenvironmental Sciences Faculty Of Agriculture Graduate School Kyushu
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OSAJIMA Yutaka
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Osajima Y
Kyushu Univ. Fukuoka Jpn
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Osajima Yutaka
Kyushu Women's Univ.
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Matsui T
Kyushu Univ. Fukuoka Jpn
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Matsui Toshiro
Fac. Of Agriculture Graduate School Of Kyushu Univ.
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Matsui Toshiro
Department Of Electrical And Electronic Engineering Tokyo Institute Of Technology
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Matsui Toshiro
Department Of Applied Chemistry Faculty Of Engineering Doshisha University
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OSAJIMA Katsuhiro
Senmi Ekisu Co.
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OKI Tomoyuki
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Osajima Y
Kyushu Women's College
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Toshiro Matsui
Faculty Of Agriculture Graduate School Kyushu University
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YOSHIMOTO Chiho
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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OSAJIMA Katsuhiro
Research Laboratories, Senmi Ekisu Co.
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Osajima Katsuhiro
Research And Development Department Senmi Ekisu Co. Ltd.
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Yoshimoto Chiho
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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