Dietary Effect of Guar Gum and its Partially Hydrolyzed Product on the Lipid Metabolism and Immune Function of Sprague-Dawley Rats

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概要

• 論文の詳細を見る

• The dietary effect of the water-soluble dietary fibers (WSDF), guar gum, partially hydrolyzed guar gum (PHGG), glucomannan, highly methoxylated (HM) pectin, on the serum lipid level and immunoglobulin (Ig) production of Sprague-Dawley rats was compared with that of water-insoluble cellulose. Although serum total cholesterol and triglyceride levels were significantly lower in the rats fed with WSDF than in those fed with cellulose, a decrease in the level of phospholipids was only observed in the rats that had been fed on guar gum or glucomannan. In addition, all WSDF feeding enhanced IgA productivity in the spleen and mesenteric lymph node lymphocytes, although the increase in serum IgA level was only observed in the rats fed on WSDF, and not on PHGG. When mesenteric lymph node lymphocytes were cultured in the presence of various concentrations of guar gum or glucomannan, no significant increase in Ig production was apparent. These data suggest that WSDF indirectly enhanced the Ig production of lymphocytes, and that serum lipid reduction and IgA production-enhancing activities of WSDF were dependent on their molecular sizes.

• 社団法人日本農芸化学会の論文
• 1999-12-23

著者

• Yamada Koji

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• YAMADA Koji

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky

• TACHIBANA Hirofumi

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky

• Tachibana H

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Tachibana Hirofumi

  九州大学 農学部生物機能化学食糧化学

• Tachibana Hirofumi

  Graduate School Of Genetic Resources Technology Kyushu University

• Yamada Koji

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Sugano M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sakono M

  Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University

• Yazawa K

  九州大学 農学部生物機能化学食糧化学

• IKEDA Atsushi

  Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Department of Bioscience and

• Sugano M

  Kumamoto Prefectural Univ. Kumamoto Jpn

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto

• Sugano Michihiro

  Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture

• KAKU Shihoko

  Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, G

• SUGANO Michihiro

  Department of Living Environment Science, Kumamoto Prefectural University

• MAMIYA Soichi

  Department of Research and Development, Nutritional Foods Division, Taiyo Kagaku Co., Ltd.

• TOKUNAGA Yoko

  Laboratory of Food Chemistry, Division of Applied Biological chemistry, Department of Bioscience and

• OHKURA Ken-ichi

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an

• Tamura Yoshiyuki

  The Second Department Of Internal Medicine School Of Medicine The University Of Tokushima

• Yoshiyuki Tamura

  Laboratory Of Nutrition And Food Science Hagoromo University Of International Studies

• Tamura Yoshiyuki

  Second Depertment Of Internal Medicine School Of Medicine The University Of Tokushima

• Tachibana Hirofumi

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Tachibana Hirofumi

  Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• Sugano M

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Yamada K

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Tanioka Yuri

  Department Of Nutrition Junior College Of Tokyo University Of Agriculture

• Kaku Shihoko

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Mamiya Soichi

  Department Of Research And Development Nutritional Foods Division Taiyo Kagaku Co. Ltd.

• Tokunaga Yoko

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Tokunaga Yoko

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Ikeda A

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Ohkura Kenichi

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Tian Huaize

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• Sugano Michihiro

  Deparment Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Yamada Koji

  Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• TACHIBANA Hirofumi

  Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

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