Effect of Yokan intake on postprandial blood glucose

• 資料種別: 記事
• タイトル: Effect of Yokan intake on postprandial blood glucose
• 著者・編者: Masayuki Yagi; Akari Yoshimura; Takuya Yokoi
• 出版事項: 日本 : 糖化ストレス研究会
• 出版年月日等: 2022-09-30
• 出版年（W3CDTF）: 2022-09-30
• 並列タイトル等: 羊羹の摂取が食後血糖値に及ぼす影響
• タイトル（掲載誌）: Glycative stress research
• 巻号年月日等（掲載誌）: 9(3)
• 掲載巻: 9(3)
• 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.9.3_118; https://doi.org/10.24659/gsr.9.3_118
• 国立国会図書館永続的識別子: info:ndljp/pid/13120778; https://dl.ndl.go.jp/pid/13120778
• 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-1
• 掲載誌（国立国会図書館永続的識別子）: info:ndljp/pid/13120776; https://dl.ndl.go.jp/pid/13120776
• 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/13120778
• 関連情報（国立国会図書館永続的識別子）: info:ndljp/pid/13120778; https://dl.ndl.go.jp/info:ndljp/pid/13120778
• 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）: 032834801; http://id.ndl.go.jp/bib/032834801
• 整理区分コード: 632

• 要約等: Persistent postprandial hyperglycemia contributes to increased glycative stress. Therefore, it is important to understand the effects of carbohydrates in food on postprandial glycative stress. In this study, we evaluated the effects of <i>Yokan</i>, a Japanese confectionery (<i>Wagashi</i>) made of sugar, azuki beans, and agar, on glycative stress by comparing blood glucose changes after intake of <i>Yokan</i>, sugar water, and rice. The subjects were 16 healthy 20 ~ 30 year men and women who attended the briefing session in advance and gave their written consent to participate in the study. The test foods were rice (<b>A</b>) as the reference food, Yokan (<b>B, C, D</b>) as the test food, and sugar water (<b>E</b>) with 50 g of carbohydrate, and the subsequent blood glucose changes were verified. FreeStyle Libre Pro was used for the study, and glucose concentrations in tissue interstitial fluid were measured as blood glucose levels. Blood glucose was collected prior to 120 min after intake of the test food. Results were evaluated by blood glucose change (ΔBG), maximum blood glucose (ΔCmax) and area under the glucose curve (iAUC). Study results were analyzed using multiple testing with the Bonferroni method. The study was free of adverse events and no subjects met the exclusion criteria for analysis. The glucose change curve for the 16 subjects was higher for test foods <b>E</b> > <b>A</b> > <b>B, C</b>, and <b>D</b>, in that order.ΔBG after intake of <b>A</b> was higher than <b>B, C</b>, and <b>D</b> at 90 and 120 min, respectively. ΔBG in <b>B</b> was lower than that of <b>E</b> after 45 min. ΔBG in <b>C</b> tended to be lower than that of <b>E</b> after 45 min. The iAUCs were higher in the order <b>A</b> > <b>E</b> > <b>B</b> > <b>C</b> > <b>D</b>, with significantly lower values for B, C, and D compared to A. The iAUC of D tended to be lower than that of <b>E</b>. The ΔCmax was higher in the order of E > <b>D</b> > <b>A</b> > <b>B</b> and <b>C</b>. The ΔCmax of <b>B</b> and C tended to be lower than that of <b>E</b>. The factors that caused the lower ΔBG, iAUC, and ΔCmax in test foods <b>B, C</b>, and <b>D</b> compared to <b>A</b> and <b>E</b> were presumed to be the effects of the azuki bean component and agar in <i>Yokan</i>, and changes in structure and function during food processing. From the perspective of Glycemic Index, the effects of sugar on <i>Yokan</i> intake were considered comparable to those of common foods. <i>Yokan</i> may be a functional food with less effect on glycative stress compared to rice or sugar intake if consumed in appropriate amounts.
• DOI: 10.24659/gsr.9.3_118
• 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: Persistent postprandial hyperglycemia contributes to increased glycative stress. Therefore, it is important to understand the effects of carbohydrates in food on postprandial glycative stress. In this study, we evaluated the effects of <i>Yokan</i>, a Japanese confectionery (<i>Wagashi</i>) made of sugar, azuki beans, and agar, on glycative stress by comparing blood glucose changes after intake of <i>Yokan</i>, sugar water, and rice. The subjects were 16 healthy 20 ~ 30 year men and women who attended the briefing session in advance and gave their written consent to participate in the study. The test foods were rice (<b>A</b>) as the reference food, Yokan (<b>B, C, D</b>) as the test food, and sugar water (<b>E</b>) with 50 g of carbohydrate, and the subsequent blood glucose changes were verified. FreeStyle Libre Pro was used for the study, and glucose concentrations in tissue interstitial fluid were measured as blood glucose levels. Blood glucose was collected prior to 120 min after intake of the test food. Results were evaluated by blood glucose change (ΔBG), maximum blood glucose (ΔCmax) and area under the glucose curve (iAUC). Study results were analyzed using multiple testing with the Bonferroni method. The study was free of adverse events and no subjects met the exclusion criteria for analysis. The glucose change curve for the 16 subjects was higher for test foods <b>E</b> > <b>A</b> > <b>B, C</b>, and <b>D</b>, in that order.ΔBG after intake of <b>A</b> was higher than <b>B, C</b>, and <b>D</b> at 90 and 120 min, respectively. ΔBG in <b>B</b> was lower than that of <b>E</b> after 45 min. ΔBG in <b>C</b> tended to be lower than that of <b>E</b> after 45 min. The iAUCs were higher in the order <b>A</b> > <b>E</b> > <b>B</b> > <b>C</b> > <b>D</b>, with significantly lower values for B, C, and D compared to A. The iAUC of D tended to be lower than that of <b>E</b>. The ΔCmax was higher in the order of E > <b>D</b> > <b>A</b> > <b>B</b> and <b>C</b>. The ΔCmax of <b>B</b> and C tended to be lower than that of <b>E</b>. The factors that caused the lower ΔBG, iAUC, and ΔCmax in test foods <b>B, C</b>, and <b>D</b> compared to <b>A</b> and <b>E</b> were presumed to be the effects of the azuki bean component and agar in <i>Yokan</i>, and changes in structure and function during food processing. From the perspective of Glycemic Index, the effects of sugar on <i>Yokan</i> intake were considered comparable to those of common foods. <i>Yokan</i> may be a functional food with less effect on glycative stress compared to rice or sugar intake if consumed in appropriate amounts.
• DOI: 10.24659/gsr.9.3_118; https://doi.org/10.24659/gsr.9.3_118
• 関連情報（URI）: http://id.ndl.go.jp/bib/032834801; https://ndlsearch.ndl.go.jp/books/R000000004-I032834801; https://dl.ndl.go.jp/pid/13120778; http://id.ndl.go.jp/digimeta/13120778; https://search.jamas.or.jp/link/ui/2023284387
• 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）: 032834801; http://id.ndl.go.jp/bib/032834801; 13120778; http://id.ndl.go.jp/bib/13120778