{"created":"2023-05-15T09:43:21.114200+00:00","id":3578,"links":{},"metadata":{"_buckets":{"deposit":"c12b99d4-fe38-42da-9d95-224fc7eb63db"},"_deposit":{"created_by":11,"id":"3578","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"3578"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00003578","sets":["1:58:321:418"]},"author_link":["1455","2980"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-02-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"117","bibliographicPageEnd":"34","bibliographicPageStart":"31","bibliographicVolumeNumber":"64","bibliographic_titles":[{"bibliographic_title":"香川大学農学部学術報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Technical bulletin of Faculty of Agriculture, Kagawa University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The rare sugar D‐psicose has inhibitory effects on postprandial glycemic responses. On the other hand, D‐psicose is a reduced sugars which results from an amino‐carbonyl reaction caused by heating with food proteins. We examined whether or not the inhibitory effects of D‐psicose on the postprandial glycemic responses were obstructed by high temperature cooking. Ten healthy males were fed two kinds of cakes and coffees as experiment meals. Their plasma glucose and insulin concentrations before and after meal were measured. The experimental meals were cake with D‐psicose and coffee with sucrose (A), and cake with sucrose and coffee with D‐psicose (B). The nutrient composition of experimental meals (A) and (B) were the same. The plasma glucose and insulin levels were lower after intake of experiment meal (B) than experiment meal (A). These results suggest that high temperature cooking abolished the inhibitory effects of D‐psicose on the postprandial glycemic responses as a result of amino‐carbonyl reaction between D‐psicose and food proteins.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"香川大学農学部","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"120007012823","subitem_relation_type_select":"NAID"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010831228","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0368-5128","subitem_source_identifier_type":"PISSN"}]},"item_10002_text_25":{"attribute_name":"WAID","attribute_value_mlt":[{"subitem_text_value":"1455"}]},"item_10002_text_26":{"attribute_name":"KEID","attribute_value_mlt":[{"subitem_text_value":"27419"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松尾, 達博","creatorNameLang":"ja"},{"creatorName":"マツオ, タツヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"Matsuo, Tatsuhiro","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"路, 暢","creatorNameLang":"ja"},{"creatorName":"Lu, Chang","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-14"}],"displaytype":"detail","filename":"AN00038339_064_L031.pdf","filesize":[{"value":"339.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038339_064_L031","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/3578/files/AN00038339_064_L031.pdf"},"version_id":"cb7635c8-65be-498f-8549-e108c68ff966"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"D‐psicose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"inhibitory effect on glycemic response","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"high temperature cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"amino‐carbonyl reaction","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"healthy subjects","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"D‐プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"D‐プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される","subitem_title_language":"ja"},{"subitem_title":"Cooking abolishes the inhibitory effects of D‐psicose on glycemic responses","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["418"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-10-12"},"publish_date":"2012-10-12","publish_status":"0","recid":"3578","relation_version_is_last":true,"title":["D‐プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-10-17T06:06:08.483801+00:00"}