著者

石黒 貴寛

出版者

公益社団法人 日本食品科学工学会

雑誌

日本食品科学工学会誌 (ISSN:1341027X)

巻号頁・発行日

vol.65, no.10, pp.488-492, 2018-10-15 (Released:2018-10-26)

参考文献数

20

被引用文献数

2 1

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Kori-tofu is a traditional food in Japan. Kori-tofu is known to decrease serum LDL-cholesterol and triacylglycerol. Kori-tofu also decreases HbA1c, indicating improved sugar metabolism. A dominant hypothesis regarding these phenomena is that the undigested protein fraction of kori-tofu (resistant protein) binds to bile acids in the intestine, preventing bile acid resorption. Recent studies have shown that bile acids are a type of signaling molecule that activates FXR and TGR5. This can explain why the binding activity of bile acid, involving resistant protein, relates to lipid and sugar metabolism. Resistant protein in kori-tofu is increased during its production process, including high-pressure treatment of fresh tofu, freezing and low-temperature aging. The abundance of resistant protein can explain the function of kori-tofu.