Characterization of Hot Water Extract from <i>Nostochopsis </i>sp<i>. </i>and Effects of this Extract on Blood Glucose Levels in Rats

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  • Tanioka Yuri
    Faculty of Applied Biological Science, Department of Nutritional Science, Tokyo University of Agriculture
  • Bito Tomohiro
    Faculty of Agriculture, Department of Agricultural, Biological and Environmental Sciences, Tottori University
  • Takeuchi Takashi
    Faculty of Agriculture, Joint Department of Veterinary Medicine, Tottori University
  • Takenaka Hiroyuki
    MAC Gifu Research Institute, Micro Algae Corporation
  • Yamaguchi Yuji
    MAC Gifu Research Institute, Micro Algae Corporation
  • Furusho Tadasu
    Faculty of Applied Biological Science, Department of Nutritional Science, Tokyo University of Agriculture
  • Ishida Hiroshi
    Faculty of Applied Biological Science, Department of Nutritional Science, Tokyo University of Agriculture
  • Watanabe Fumio
    Faculty of Agriculture, Department of Agricultural, Biological and Environmental Sciences, Tottori University

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  • 食用藍藻ノストコプシスの熱水抽出物の成分とラットにおける血糖値上昇遅延効果
  • ショクヨウ アイ ソウ ノストコプシス ノ ネッスイ チュウシュツブツ ノ セイブン ト ラット ニ オケル ケットウチ ジョウショウ チエン コウカ

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Abstract

<p>A hot water extract was prepared from the edible cyanobacterium Nostochopsis sp., and was chemically and biologically characterized. The hot water extract mainly contained carbohydrate (approximately 52.3g/100g dry weight), most of which was derived from soluble dietary fiber consisting of neutral (mainly glucose, fucose, and mannose) and acid sugars. The hot water extract showed a high viscosity (1.90mPa·s) at 0.1% (w/v) concentration. Blood glucose levels of 0.5% (w/v) hot water extract-treated rats decreased significantly at 30 min after administration of maltose solution relative to controls. These results suggest that Nostochopsis sp. hot water extract is able to delay the increase in postprandial blood glucose levels.</p>

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