{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390018506586467072.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.18891/jjfcs.31.1_21"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"033530656"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/033530656"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I033530656"}},{"identifier":{"@type":"URI","@value":"https://search.jamas.or.jp/link/ui/2024191484"}}],"dc:title":[{"@language":"en","@value":"Dietary fiber from mannan smoothie prevents metabolic syndrome development in  metabolic syndrome-prone rats"},{"@language":"ja","@value":"マンナンスムージーの食物繊維がメタボリックシンドローム発症ラットの メタボリックシンドローム発症を予防する"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Metabolic syndrome is an increasingly prevalent health concern comprising multiple metabolic perturbations that can lead to life-threatening diseases if uncontrolled. Apart from physical activity, one way to control metabolic syndrome is by incorporating fiber-rich foods, such as konjac potato, into the diet. The present study examined the effects of Mannan Smoothie (MS), a modified konjac \npotato product, on metabolic syndrome-prone OLETF (Otsuka Long Evans Tokushima Fatty) rats. OLETF rats were fed standard \nchow mixed with 30% MS or standard chow only for 10 weeks (<i>n</i>=12 for each group). Compared with OLETF rats fed on standard \nchow (<i>n</i>=12), MS-fed OLETF rats had similar food intake, but 34% less body weight gain (<i>p</i>＜0.01). Abdominal fat was significantly \nlower in the MS group compared with the control group. MS feeding also resulted in significantly lower postprandial blood glucose \nand insulin levels compared with the control group (119 ± 16 mg/dL vs. 138 ± 21 mg/dL, respectively, <i>p</i>＜0.05). Finally, MS feeding \nwas associated with significantly higher gut weight and villus height compared with the control group. Overall, these data suggest \nthat dietary fiber from MS has the potential to maintain body weight, regulate blood glucose, and improve gut morphology in subjects \nwith metabolic syndrome."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410018506586467072","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Zhicheng Bi"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部薬理学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467080","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Hossain Akram"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"香川大学医学部薬理学"},{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467079","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Akumwami Steeve"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"香川大学医学部薬理学"},{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部麻酔科学"},{"@language":"en","@value":"Department of Anesthesiology, Faculty of Medicine, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467075","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Matsunaga Toru"},{"@language":"ja","@value":"松永 徹"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"香川大学医学部附属病院病理診断科・病理部"},{"@language":"en","@value":"Division of Hospital Pathology, Faculty of Medicine, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467074","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Sikder Md. Mamun"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Biochemistry, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部生化学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467073","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Kitada Kento"},{"@language":"ja","@value":"北田 研人"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"香川大学医学部薬理学"},{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467078","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Rahman Asadur"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部薬理学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467076","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Tokuda Masaaki"},{"@language":"ja","@value":"徳田 雅明"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Pharmacology-Bio-Informatics, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部薬物生体情報学"}]},{"@id":"https://cir.nii.ac.jp/crid/1410018506586467077","@type":"Researcher","foaf:name":[{"@language":"en","@value":"Nishiyama Akira"},{"@language":"ja","@value":"西山 成"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Pharmacology, Faculty of Medicine, Kagawa University"},{"@language":"ja","@value":"香川大学医学部薬理学"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13412094"},{"@type":"EISSN","@value":"21896445"},{"@type":"NDL_BIB_ID","@value":"000000095610"},{"@type":"ISSN","@value":"13412094"},{"@type":"LISSN","@value":"13412094"},{"@type":"NCID","@value":"AA11666400"}],"prism:publicationName":[{"@language":"en","@value":"Japanese Journal of Food Chemistry and Safety"},{"@language":"ja","@value":"日本食品化学学会誌"},{"@language":"en","@value":"Jpn. J. Food Chem. Safety"},{"@language":"ja","@value":"日食化誌"},{"@language":"en","@value":"Jpn. J. Food Chem."}],"dc:publisher":[{"@language":"en","@value":"Japanese Society of Food Chemistry"},{"@language":"ja","@value":"日本食品化学学会"}],"prism:publicationDate":"2024-04-29","prism:volume":"31","prism:number":"1","prism:startingPage":"21","prism:endingPage":"30"},"url":[{"@id":"http://id.ndl.go.jp/bib/033530656"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I033530656"},{"@id":"https://search.jamas.or.jp/link/ui/2024191484"}],"availableAt":"2024-04-29","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%9E%E3%83%B3%E3%83%8A%E3%83%B3%E3%82%B9%E3%83%A0%E3%83%BC%E3%82%B8%E3%83%BC%20(MS)","dc:title":"マンナンスムージー (MS)"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%A1%E3%82%BF%E3%83%9C%E3%83%AA%E3%83%83%E3%82%AF%E3%82%B7%E3%83%B3%E3%83%89%E3%83%AD%E3%83%BC%E3%83%A0","dc:title":"メタボリックシンドローム"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%A9%E3%83%83%E3%83%88","dc:title":"ラット"},{"@id":"https://cir.nii.ac.jp/all?q=Mannan%20smoothie%20(MS)","dc:title":"Mannan smoothie (MS)"},{"@id":"https://cir.nii.ac.jp/all?q=metabolic%20syndrome","dc:title":"metabolic syndrome"},{"@id":"https://cir.nii.ac.jp/all?q=rat","dc:title":"rat"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2012757907"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I033530656"}]}