Effects of varieties and cooking on the glycative stress inhibitory effect of eggplant

• 資料種別: 記事
• タイトル: Effects of varieties and cooking on the glycative stress inhibitory effect of eggplant
• 著者・編者: Masayuki Yagi; Kanako Baba; Chieko Sakiyama
• 出版事項: 日本 : 糖化ストレス研究会
• 出版年月日等: 2022-06-30
• 出版年（W3CDTF）: 2022-06-30
• 並列タイトル等: 糖化ストレス抑制食材としてのナスの品種と調理法の影響
• タイトル（掲載誌）: Glycative stress research
• 巻号年月日等（掲載誌）: 9(2)
• 掲載巻: 9(2)
• ISSN（掲載誌）: 2188-3610
• ISSN-L（掲載誌）: 2188-3610
• 本文の言語コード: eng; jpn
• DOI: 10.24659/gsr.9.2_55; https://doi.org/10.24659/gsr.9.2_55
• 国立国会図書館永続的識別子: info:ndljp/pid/13120770; https://dl.ndl.go.jp/pid/13120770
• コレクション（共通）: 障害者向け資料
• コレクション（障害者向け資料：レベル1）: テキストデータ
• コレクション（個別）: 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > その他; https://dl.ndl.go.jp/collections/B00035
• 収集根拠: オンライン資料収集制度
• 受理日（W3CDTF）: 2023-12-08T11:19:22+09:00
• 保存日（W3CDTF）: 2023-05-20
• 記録形式（IMT）: application/pdf
• オンライン閲覧公開範囲: 国立国会図書館内限定公開
• デジタル化資料送信: 図書館・個人送信対象外
• 遠隔複写可否（NDL）: 可
• 掲載誌（URI）: https://www.toukastress.jp/webj/page-2
• 掲載誌（国立国会図書館永続的識別子）: info:ndljp/pid/13120767; https://dl.ndl.go.jp/pid/13120767
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

• コレクション（個別）: 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > その他; https://dl.ndl.go.jp/collections/B00035
• オンライン閲覧公開範囲: 国立国会図書館内限定公開
• デジタル化資料送信: 図書館・個人送信対象外
• 遠隔複写可否（NDL）: 可
• 所蔵機関: 国立国会図書館
• 請求記号: Z63-D541
• 関連情報（URI）: https://dl.ndl.go.jp/info:ndljp/pid/13120770
• 関連情報（国立国会図書館永続的識別子）: info:ndljp/pid/13120770; https://dl.ndl.go.jp/info:ndljp/pid/13120770
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館雑誌記事索引; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 032834789; http://id.ndl.go.jp/bib/032834789
• 整理区分コード: 632

• 要約等: Accumulation of advanced glycation end products (AGEs) in the body due to glycative stress is a factor in the progression and development of aging and lifestyle-related diseases. Oxidation is one of the accelerators of glycative stress because it promotes the formation of AGEs. On the contrary, glycative stress suppression includes suppression of postprandial hyperglycemia, suppression of AGE generation, and degradation and excretion of AGEs. Various vegetables and herbs have already been reported to have antiglycative effects. In this study, for the purpose of verifying the usefulness of glycative stress suppression materials, we focused on eggplant as a vegetable that can be consumed as a familiar food, and verified its antiglycative effect and antioxidative effect. Seven commercial eggplant varieties were used as samples. Samples were tested for changes in effects among eggplant varieties and after, four types of cooking (baked, fried, boiled, and nukazuke [rice bran pickles]). In addition, the amounts of chlorogenic acid and anthocyanin, the major components of eggplant, were measured and their relationship to the antiglycative and antioxidative effects were verified. All eggplant varieties tested showed antiglycative and antioxidative effects. The difference between the varieties was 3.5-fold for antiglycation and 4.9-fold for antioxidative activity. The changes in the effects of eggplant after cooking were small for baked and fried eggplant, less than 5% change in antiglycation and less than 15% change in antioxidative activity. In contrast, after eggplant was boiled and nukazuke, the antiglycative and antioxidative effects decreased by more than 35% and 60%, respectively. It was estimated that the difference in the antiglycative and antioxidative effects of eggplant was largely influenced by the amount of chlorogenic acid. It was considered that the choice of cultivar and cooking method is important for the use of eggplant while focusing on glycative stress.
• DOI: 10.24659/gsr.9.2_55
• オンライン閲覧公開範囲: インターネット公開
• 連携機関・データベース: 科学技術振興機構 : J-STAGE; http://www.jstage.jst.go.jp

• 要約等: Accumulation of advanced glycation end products (AGEs) in the body due to glycative stress is a factor in the progression and development of aging and lifestyle-related diseases. Oxidation is one of the accelerators of glycative stress because it promotes the formation of AGEs. On the contrary, glycative stress suppression includes suppression of postprandial hyperglycemia, suppression of AGE generation, and degradation and excretion of AGEs. Various vegetables and herbs have already been reported to have antiglycative effects. In this study, for the purpose of verifying the usefulness of glycative stress suppression materials, we focused on eggplant as a vegetable that can be consumed as a familiar food, and verified its antiglycative effect and antioxidative effect. Seven commercial eggplant varieties were used as samples. Samples were tested for changes in effects among eggplant varieties and after, four types of cooking (baked, fried, boiled, and nukazuke [rice bran pickles]). In addition, the amounts of chlorogenic acid and anthocyanin, the major components of eggplant, were measured and their relationship to the antiglycative and antioxidative effects were verified. All eggplant varieties tested showed antiglycative and antioxidative effects. The difference between the varieties was 3.5-fold for antiglycation and 4.9-fold for antioxidative activity. The changes in the effects of eggplant after cooking were small for baked and fried eggplant, less than 5% change in antiglycation and less than 15% change in antioxidative activity. In contrast, after eggplant was boiled and nukazuke, the antiglycative and antioxidative effects decreased by more than 35% and 60%, respectively. It was estimated that the difference in the antiglycative and antioxidative effects of eggplant was largely influenced by the amount of chlorogenic acid. It was considered that the choice of cultivar and cooking method is important for the use of eggplant while focusing on glycative stress.
• DOI: 10.24659/gsr.9.2_55; https://doi.org/10.24659/gsr.9.2_55
• 関連情報（URI）: http://id.ndl.go.jp/bib/032834789; https://ndlsearch.ndl.go.jp/books/R000000004-I032834789; https://dl.ndl.go.jp/pid/13120770; http://id.ndl.go.jp/digimeta/13120770; https://search.jamas.or.jp/link/ui/2023252496
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 032834789; http://id.ndl.go.jp/bib/032834789; 13120770; http://id.ndl.go.jp/bib/13120770