著者

Kenichi Tanabe Sadako Nakamura Toshiyuki Nakayama Kazuhiro Yoshinaga Chihiro Ushiroda Tsuneyuki Oku

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00037, (Released:2023-06-26)

---

Recently, 1,5-anhydro-D-glucitol (1,5-AG) has been manufactured using microbe-derived enzymes and we previously reported that it inhibits intestinal sucrase and maltase activity. However, its function in supplements for diabetes prevention has not been clarified. We investigated the effect feeding of 1,5-AG has of delaying the onset of diabetes through its antioxidant properties. KKAy mice were raised with an AIN93G (control), 3 % or 6 % 1,5-AG, or 6 % erythritol (ERT, positive control) diet for 7 weeks. Urinary glucose excretion in the 6 % 1,5-AG group at 4 and 6 weeks and in the 6 % ERT group at 4, 6, and 7 weeks was significantly lower than in the control group (p < 0.05). After 7 weeks, urine 8-hydroxy-2’-deoxyguanosine, fasting plasma glucose, insulin, total cholesterol, and triacylglycerol in the 6 % 1,5-AG group were lower than in the control group (p < 0.05). Feeding of 6 % 1,5-AG appears to prevent the onset of diabetes-related symptoms through its systemic antioxidant effect.

著者

Kenichi Tanabe Kumi Watanabe Asuka Okuda Sadako Nakamura Tsuneyuki Oku

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00059, (Released:2022-08-19)

---

In this study, we developed a functional sweet that has a suppressive effect on plasma glucose elevation while taking the taste characteristics of barley bran obtained through a novel milling method, as well as preference, into account. The experiment was conducted with 10 healthy female subjects using a within-subject, cross-over study design. Baked doughnuts were made using barley bran (test sweet) and wheat flour (control sweet). Compared with the control, once baked doughnuts with barley bran were consumed, there was a reduction in peak plasma glucose elevation and insulin secretion (p < 0.05), as well as a significantly lower area under the curve (p < 0.05). According to sensory evaluation results, no significant difference in subjects’ preference for baked doughnuts was observed across all items. The findings imply that highly appealing sweets may aid in the prevention of lifestyle-related diseases such as type 2 diabetes.