Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Tsuneyuki Oku"'
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 541-546 (2021)
The relative available energy (RAE) based on the fermentability of breath hydrogen excreted by gut microbiota was assessed using a method accepted by the Japanese Society for Dietary Fiber Research. The purpose of this study was to evaluate RAE of di
Externí odkaz:
https://doaj.org/article/2f280639d33e40ee991213c17a7421a9
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 7, Pp 3610-3616 (2020)
Abstract Maltobionic acid (MA), formed by a gluconic acid and glucose linked by an α‐1,4 bond, may have the properties of a nondigestible oligosaccharide. The objective of this study was to elucidate the bioavailability of MA in rats and humans by
Externí odkaz:
https://doaj.org/article/bc0586a54c564cde8f705e524233ff64
Autor:
Sadako Nakamura, Naoyuki Kondo, Yoshitake Yamaguchi, Michiru Hashiguchi, Kenichi Tanabe, Chihiro Ushiroda, Miho Kawahashi-Tokuhisa, Katsuyuki Yui, Mana Miyakoda, Tsuneyuki Oku
Publikováno v:
Gastroenterology Research and Practice, Vol 2014 (2014)
We hypothesized that daily intake of nondigestible saccharides delays senescence onset through the improvement of intestinal microflora. Here, we raised senescence accelerated mice prone 8 (SAMP8) on the AIN93 diet (CONT), with sucrose being substitu
Externí odkaz:
https://doaj.org/article/37a3debf3e72448c8b28b02b744c89a8
Publikováno v:
Journal of Nutritional Science and Vitaminology. 68:294-302
Autor:
Kenichi TANABE, Sadako NAKAMURA, Toshiyuki NAKAYAMA, Kazuhiro YOSHINAGA, Chihiro USHIRODA, Tsuneyuki OKU
Publikováno v:
Food Science & Technology Research; 2023, Vol. 29 Issue 5, p413-421, 9p
Publikováno v:
Food Science and Technology Research. 28:513-519
Publikováno v:
CyTA-Journal of Food, Vol 19, Iss 1, Pp 541-546 (2021)
espanolEl presente estudio se propuso evaluar la energia relativa disponible (RAE) a partir de la fermentabilidad del hidrogeno contenido en el aliento producido por la microbiota intestinal, utilizando para ello un metodo aceptado por la Sociedad Ja
Publikováno v:
Current Nutrition & Food Science. 16:616-624
Background: Highly cross-linked phosphate starch (HCPS) and modified cellulose (MC) were newly developed and modified dietary fiber materials to prevent lifestyle-related diseases. Objective: We investigated the physiological property of HCPS and MC
Publikováno v:
Food Science & Nutrition, 8(7):3610-3616
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 7, Pp 3610-3616 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 7, Pp 3610-3616 (2020)
Maltobionic acid (MA), formed by a gluconic acid and glucose linked by an α‐1,4 bond, may have the properties of a nondigestible oligosaccharide. The objective of this study was to elucidate the bioavailability of MA in rats and humans by observin
Publikováno v:
International Journal of Food Sciences and Nutrition. 71:1019-1031
The utilisation and fermentation of highly cross-linked phosphate starches made from two different origins, potato (HXL-P) and tapioca (HXL-T) were investigated in rats and humans. HXL-P and HXL-T were highly resistant to digestion by carbohydrate en