Effect of Yokan intake on postprandial blood glucose

• Material Type: 記事
• Title: Effect of Yokan intake on postprandial blood glucose
• Author/Editor: Masayuki Yagi; Akari Yoshimura; Takuya Yokoi
• Publication, Distribution, etc.: 日本 : 糖化ストレス研究会
• Publication Date: 2022-09-30
• Publication Date (W3CDTF): 2022-09-30
• Alternative Title: 羊羹の摂取が食後血糖値に及ぼす影響
• Periodical title: Glycative stress research
• No. or year of volume/issue: 9(3)
• Volume: 9(3)
• ISSN (Periodical Title): 2188-3610
• ISSN-L (Periodical Title): 2188-3610
• Text Language Code: eng; jpn
• DOI: 10.24659/gsr.9.3_118; https://doi.org/10.24659/gsr.9.3_118
• Persistent ID (NDL): info:ndljp/pid/13120778; https://dl.ndl.go.jp/pid/13120778
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 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
• Acquisition Basis: オンライン資料収集制度
• Date Accepted (W3CDTF): 2023-12-08T11:19:22+09:00
• Date Captured (W3CDTF): 2023-05-20
• Format (IMT): application/pdf
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• Periodical Title (URI): https://www.toukastress.jp/webj/page-1
• Periodical Title (Persistent ID (NDL)): info:ndljp/pid/13120776; https://dl.ndl.go.jp/pid/13120776
• Data Provider (Database): 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

• Collection (particular): 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
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Holding library: 国立国会図書館
• Call No.: Z63-D541
• Related Material (URI): https://dl.ndl.go.jp/info:ndljp/pid/13120778
• Related Material (Persistent ID (NDL)): info:ndljp/pid/13120778; https://dl.ndl.go.jp/info:ndljp/pid/13120778
• Data Provider (Database): 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
• Bibliographic ID (NDL): 032834801; http://id.ndl.go.jp/bib/032834801
• Bibliographic Record Category (NDL): 632

• Summary, etc.: 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
• Access Restrictions: インターネット公開
• Data Provider (Database): 科学技術振興機構 : J-STAGE; http://www.jstage.jst.go.jp

• Summary, etc.: 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
• Related Material (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
• Data Provider (Database): 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• Original Data Provider (Database): Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 032834801; http://id.ndl.go.jp/bib/032834801; 13120778; http://id.ndl.go.jp/bib/13120778