- 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)
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.