Conversion Ratio of Tryptophan to Niacin in Japanese Women Fed a Purified Diet Conforming to the Japanese Dietary Reference Intakes
スポンサーリンク
概要
- 論文の詳細を見る
In order to establish the human requirements of niacin, it is first important to know how much tryptophan is converted to niacin in the human body. In a general, 60 mg of tryptophan is equivalent to 1 mg of niacin, whereas the conversion ratio of tryptophan to niacin is yet to be confirmed. The aim of this study was to know the conversion ratio of tryptophan to niacin in Japanese females fed a purified diet, which followed the Japanese Dietary Reference Intakes. Ten young Japanese females were housed in the same facility and given the same daily living activity schedule for 7 d. The composition of their purified diet was conformed to the Dietary Reference Intakes in Japan. The diet was niacin free. In order to investigate the conversion ratio, daily urinary outputs were collected. Tryptophan-niacin metabolites in the urine were measured and the conversion ratio of tryptophan to niacin calculated. The conversion ratio was calculated by comparing the dietary intake of tryptophan and the sum of the niacin catabolites such as N^1-methylnicotinamide, N^1-methyl-2-pyridone-5-carboxamide, and N^1-methyl-4-pyridone-3-carboxamide, which were derived only from the dietary intake of tryptophan. The ratio was calculated as 1.5±0.1 (mean±SE for 10 women : in molar basis) on the last day of the experiment. It was calculated that if the excretory percentage of niacin metabolites in the urine were 60% of the tryptophan ingested, the conversion factor would be a value of 67, meaning that is 67 mg of tryptophan is equal to 1 mg of niacin.
- 日本ビタミン学会の論文
著者
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佐々木 隆造
京都大学農学部
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佐々木 隆造
京大農
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佐々木 隆造
滋賀県立大
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佐々木 隆造
滋賀県立大学 人間文化学部生活文化学科食生活専攻
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佐々木 隆造
雪印乳業
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佐々木 隆造
日本合成化学
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KIMURA Naoko
Laboratory of Animal Reproduction, Faculty of Agriculture, Yamagata University
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Shibata Katsumi
Dep. Of Food Sci. And Nutrition School Of Human Cultures The Univ. Of Shiga Prefecture
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Shibata Katsumi
Course Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures The U
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Kimura N
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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FUKUWATARI Tsutomu
Laboratory of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures
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SHIBATA Katsumi
Laboratory of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultures
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佐々木 隆造
京都大学
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OHTA Mari
Laboratory of Food Wholesomeness, Department of Marine Bioresources, Faculty of Fisheries, Hokkaido
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SASAKI Ryuzo
Laboratories of Food Science and Nutrition, Department of Life Style Studies, School of Human Cultur
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Kimura Naoko
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Ohta Mari
School Of Human Cultures The University Of Shiga Prefecture
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Sasaki Ryuzo
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Shinagawa Rika
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Fukuwatari Tsutomu
Dep. Of Food Sci. And Nutrition School Of Human Cultures The Univ. Of Shiga Prefecture
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Fukuwatari Tsutomu
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Shibata Katsumi
Laboratory Of Food Science And Nutrition Department Of Lifestyle Studies School Of Human Cultures Th
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Shibata Katsumi
Laboratories Of Food Science And Nutrition Department Of Life Style Studies School Of Human Cultures
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Fukuwatari Tsutomu
Laboratory Of Food Science And Nutrition Department Of Lifestyle Studies School Of Human Cultures Th
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