著者

Yuka Tojo Toshiaki Kamitani Naoki Takatani Toshiya Toda Toshio Suzuki Seiichiro Aoe

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-22-00222, (Released:2023-05-17)

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Alginate, a dietary fiber in kombu, exhibits anti-obesity effects. Heat processing alters the physical properties of dietary fiber in processed kombu. In this study, male C57BL/6J mice were fed a high-fat diet supplemented with processed kombu powder for 10 weeks to investigate the effect of heat-altered dietary fiber properties on the anti-obesity activity of kombu. Three types of heat processed kombu were evaluated: boiled kombu (100 °C), heated kombu A (121 °C), and heated kombu B (130 °C). Compared to the control group, body weight decreased significantly in the heated kombu A group and abdominal fat weight decreased in all kombu-fed groups (especially in the heated kombu A group). Total serum cholesterol concentrations were similar across all groups. Short chain fatty acid concentrations in the cecum increased significantly in the heated kombu groups. The results showed that optimum heat processing conditions may improve the physiological functions of kombu.

著者

Ken KATO Yukihiro TAKADA Hiroaki MATSUYAMA Yoshihiro KAWASAKI Seiichiro AOE Hideo YANO Yasuhiro TOBA

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)

巻号頁・発行日

vol.66, no.11, pp.2342-2346, 2002 (Released:2003-06-19)

参考文献数

21

被引用文献数

13

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We investigated the calcium bioavailability of milk calcium, taken with or without cheese. Twenty-four 6-week-old male rats for a meal-feeding experiment were trained to consume an AIN-76 diet within 2 h (2 times per day) for 2 weeks. The rats were then divided into three experimental groups, each fed 2 types of experimental diets: Control group, Cheese group, and Ca-Cheese group. The rats were each alternately given 2 types of experimental diets at 2-h meal-feeding for 31 days. The breaking force and energy of the femur in the Ca-Cheese group were significantly higher than in the control group. The bone mineral density (BMD) of the lumbar spine and the femur in the Ca-Cheese group was also significantly higher than in the other two groups. These results indicate that milk calcium taken with cheese increases bone strength and BMD efficiently, results that may be useful for the prevention of osteoporosis.