Nutritional Studies of Preventive Food Factors against Diseases through Functions in the Intestine

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  • 消化管で作用する疾病予防成分に関する栄養学的研究
  • 消化管で作用する疾病予防成分に関する栄養学的研究(平成24年度日本栄養・食糧学会学会賞受賞)
  • ショウカカン デ サヨウ スル シッペイ ヨボウ セイブン ニ カンスル エイヨウガクテキ ケンキュウ(ヘイセイ 24ネンド ニホン エイヨウ ・ ショクリョウ ガッカイ ガッカイショウ ジュショウ)
  • (JSNFS Award for Excellence in Research (2012))
  • (平成24年度日本栄養・食糧学会学会賞受賞)

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Abstract

We have investigated the functional properties of food ingredients and nutrients in the intestine with special reference to anti-disease functions. This review article introduces our nutritional studies of protective factors such as resistant protein and vitamin B6 through their effects in the intestine. (1) We have obtained evidence that the hypocholesterolemic activity of buckwheat protein is at least partially due to its lower digestibility by intestinal proteases. On the basis of these studies, we proposed the novel concept of “resistant protein”. This issue has been investigated in studies using a silk protein, sericin, as a resistant protein. Furthermore, we have successfully developed a method for production of the undigestive fraction from sake cake. (2) We have demonstrated a strong anti-tumor effect of dietary vitamin B6 in the colon of mice, and studied the molecular mechanisms involved. According to several recent studies, the anti-tumor effect of vitamin B6 appears to be more profound in the colon than in other organs. Therefore, vitamin B6 is now considered to be a protective food factor against colon cancer.

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