Effect of extracted rice protein hydrolysate on high-fat diet induced obesity in mice
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- Matsumoto Yu
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture Department of Health and Nutrition Sciences, Komazawa Women’s University
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- Iwasaki Yu
- Department of Nutrition, Faculty of Domestic Science, Tokyo Kasei University
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- Hosokawa Megumi
- Department of Nutrition, Faculty of Domestic Science, Tokyo Kasei University
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- Suzuki Tsukasa
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
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- Inoue Jun
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
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- Shigemura Yasutaka
- Department of Nutrition, Faculty of Domestic Science, Tokyo Kasei University
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- Takano Katsumi
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
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- Yamamoto Yuji
- Department of Agricultural Chemistry, Faculty of Applied Biosciences, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- 低タンパク質米製造過程で生じる抽出米タンパク質分解物が脂質代謝に及ぼす影響
- テイタンパクシツ ベイ セイゾウ カテイ デ ショウジル チュウシュツ ベイ タンパクシツ ブンカイブツ ガ シシツ タイシャ ニ オヨボス エイキョウ
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Description
<p>We investigated the effect of extracted rice protein hydrolysate (ERP), a byproduct of low-protein rice, for use as a therapeutic diet for kidney disease patients. The ERP was composed mostly of peptides and free amino acids. Administering ERP inhibited the body mass compared to obese model mice fed a high-fat diet. ERP administration also significantly increased and decreased fecal triglycerides and epididymal adipose tissue weight, respectively. Blood alanine aminotransferase levels decreased, indicating that hepatic inflammation was reduced. Also, a decrease in ceramide synthase 6, which is related to insulin resistance, was observed. Since ERP was composed mostly of peptides and free amino acids, we hypothesize that the observed effects were due to peptides and/or free amino acids. Based on the findings, ERP is a very useful anti-obesity food additive.</p>
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 70 (5), 177-185, 2023-05-15
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390296123098107136
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 032821842
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- Text Lang
- ja
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- Article Type
- journal article
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- Data Source
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- JaLC
- IRDB
- NDL Search
- Crossref
- KAKEN
- OpenAIRE
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- Abstract License Flag
- Disallowed
