重合度の異なるイヌリンの食物繊維としての効果

DOI Web Site 被引用文献1件
  • 寺部 茜
    Gifu University Graduate School of Agriculture
  • 三嶋 智之
    Gifu University United Graduate School of Agricultural Science
  • 柘植 治人
    Gifu University Graduate School of Agriculture Kurashiki Sakuyo University , Faculty of Food Culture
  • 和田 正
    Fuji Nihon Seito Corporation
  • 早川 享志
    Gifu University Graduate School of Agriculture

書誌事項

タイトル別名
  • Effect of Inulins with Different Degree of Polymerization as Dietary Fiber
  • ジュウゴウド ノ コトナル イヌリン ノ ショクモツ センイ ト シテ ノ コウカ

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説明

The aim of this experiment was to examine the supplemental effect of enzymatically synthesized inulins with different degree of polymerization (DP) as dietary fiber. In Exp. 1, two inulins (IN 8=DP 8 and IN 18=DP 18) were fed to rats at 2.5, 5, 10 and 20 % (W/W) in the basal diet. Supplementation at more than 10% caused deteriorative effects judging from fecal conditions and weight gain. Therefore 5 % inulin in diet was adopted in Exp. 2, in which effects of feeding IN 8 and IN 18 were also compared. Inulin supplementation decreased liver triglyceride and increased fecal wet weight. n-Butyrate increased significantly in cecal content of rats receiving inulin. It was also increased in fresh feces of inulin groups, however, significant increase was only in the IN 18 group. Although there are minor difference in this point, two synthesized inulins had similar physiological effects.

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