Extracts of Common Buckwheat Bran Prevent Sucrose Digestion
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概要
- 論文の詳細を見る
Buckwheat has been shown to have various health benefits such as reduction of hypertension and improvement of hypercholesterolemia; however, its effect on diabetes has not been fully elucidated. In this study, buckwheat bran extracts (BBE) inhibited sucrase activity in vitro more effectively than buckwheat. Balb/c mice pretreated with BBE showed dose-dependent reductions of blood glucose, greater than those observed with control mice, within 60 min following oral sucrose administration. Blood glucose levels in mice pretreated with buckwheat extracts were also significantly lower compared to those in control mice within 30 min following oral administration of sucrose. However, rutin, one of the abundant polyphenols of BBE, did not lower blood glucose level. Our data indicate that components of BBE other than rutin have inhibitory activity against sucrase in vivo. These results suggest that BBE could have beneficial effects on diabetes.
著者
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Tsutsumi Rie
Department Of Medicine University Of California
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Nii Yoshitaka
Food Technology Division Tokushima Prefectural Industrial Technology Center
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Tomotake Hiroyuki
Iida Women's Junior College
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Shuto Emi
Department Of Public Health And Applied Nutrition Institute Of Health Biosciences The University Of
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Ito Takahiro
Department Of Aeronautics And Astronautics University Of Tokyo
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Hosaka Toshio
Department Of Endocrinology And Diabetes School Of Medicine Saitama Medical University
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ITO Takahiro
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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SAKAI TOHRU
Department of Chemical Engineering, Toyama University
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TAMANAHA Aya
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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YAMASAKA Yukiko
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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SASAGA Sayaka
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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EDAZAWA Kazuhiro
Tani Food Corporation, Ltd.
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OKAHISA Naoki
Food Technology Division, Tokushima Prefectural Industrial Technology Center
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IWATA Shinya
Food Technology Division, Tokushima Prefectural Industrial Technology Center
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TSUTSUMI Rie
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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HOSAKA Toshio
Department of Public Health and Applied Nutrition, Institute of Health Biosciences, University of Tokushima Graduate School
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