STUDY ON THE DEVELOPMENT OF THE SCORE AS AN INDEX FOR THE EEFECT OF POLYPHENOL-CONTAINING FOODS ON THE REDUCTION OF BLOOD GLUCOSE LEVEL

含多酚食品降低血糖效果指数的研究

基本信息

批准号：
18500627
负责人：
TSUJI Hideaki
金额：
$ 2.57万
依托单位：
Okayama Prefectural University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2006
资助国家：
日本
起止时间：
2006 至 2007
项目状态：
已结题

项目摘要

Life-style-induced disease is a critical social problem. Diabete is one of the life-style-induced diseases. The disease consists of two types, namely I-type which is dependent on insulin, and IItype, which is nondependent on insulin. The latter type accounts for more than 95% of total diabetic patients. In order to cure and prevent the omset of the insuline-nondependent, a drug such as Acalbose and functional foods including functional components such as wheat albumin, quava polyphenol and digestion-resitant polydextrose have been utilized At present, other functional components than the above-mentioned components are expected to be developed.In order to establish an index assessing the effect of polyphenol-containing foods on reduction of blood glucose level, it is very important to elucidate the functional components in the foods responsible for the reduction of blood glucose level We carried out the investigation on polyphenol compounds in foods actively. Consequently, we found out chlorogenic acid as a functional components inducing the reduction of blood glucose level Furthermore, catechins and quercetin were shown to show the functionality inducing the reduction of blood glucose level o among the known polyphenol compounds. Interestingly, these polyphenol components were shown to exhibit the regulation of the blood glucose level by inhibition α-glucosidase activity such as sucrase and maltase.We found out the occurrence of chlorogenic acid derivatives in the leavers of white sweet potato called Kibimidori in Okayama region. These chlorogenic acid derivatives were shown to show more powerful inhibitory activity for α-glucosidase activity than chlorogenic acid, quecetin and catechins. This finding indicates that these components are candidate as afunctional components responsible for the reduction of blood glucose level.

生命诱发的疾病是一个关键的社会问题。糖尿病是生命诱发的疾病之一。该疾病由两种类型，即依赖胰岛素的I-type组成，而ITYPE不依赖于胰岛素。后一种占糖尿病总患者的95％以上。为了治愈和防止胰岛非对二成分的剂，诸如Acalbose和功能性食品（包括功能成分），例如小麦白蛋白，Quava多酚和消化性多脱糖等功能成分，目前已经使用了其他功能成分。降低血糖水平，阐明负责降低血糖水平的食物中的功能成分非常重要，我们对食品中多酚化合物进行了研究。因此，我们发现绿原酸是一种功能性成分，诱导了血糖水平的降低，并且证明儿茶素和槲皮素显示出已知的多酚化合物中血糖水平O的功能。有趣的是，这些多酚成分显示出通过抑制α-葡萄糖苷酶活性（例如sucrase和Maltase）表现出血糖水平的调节。我们发现，在育山山区的kibimidori被称为kibimidori的白色甘薯的叶子中，氯化酸衍生物的发生。这些氯化酸衍生物显示出比氯化酸，queuetin和catechins显示出对α-葡萄糖苷酶活性更强大的抑制活性。这一发现表明，这些成分是候选人作为负责降低血糖水平的功能成分。