{"created":"2023-05-15T09:43:21.411712+00:00","id":3585,"links":{},"metadata":{"_buckets":{"deposit":"c1239fb7-8f16-498e-bea2-099640f54bde"},"_deposit":{"created_by":11,"id":"3585","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"3585"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00003585","sets":["1:58:321:419"]},"author_link":["1455"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-02-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"118","bibliographicPageEnd":"39","bibliographicPageStart":"33","bibliographicVolumeNumber":"65","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":"D‐Psicose, a C‐3 epimer of D‐fructose, is a “rare sugar” present in small amounts in nature products. We investigated whether D‐psicose suppresses the glycemic response after ingestion of various confections in healthy subjects. In Experiment 1, 20 male and 26 female subjects were randomly divided into 3 groups: marshmallow, fried cookie and chocolate groups. The test meals were these 3 confections containing 45 g of carbohydrate and hot coffee with 5 g of D‐psicose or D‐fructose. The increases in blood glucose concentration after intake of various confections were significantly lower with simultaneous intake of coffee and D‐psicose than with that of coffee with D‐fructose. In Experiment 2, 5 male and 5 female subjects ate the cake, almond jelly, baked cookie, fried cookie, and ganache containing 5 g of D‐psicose or D‐fructose as raw materials. The increases in plasma glucose concentration were significantly lower after intake of almond jelly and ganache containing D‐psicose than those containing D‐fructose. The postprandial plasma glucose concentration did not differ between intake of confections containing D‐psicose and D‐fructose cooked at high temperature. These results suggested that D‐psicose is effective for the hypoglycemic response as a functional food material. However, this effect may be suppressed by high temperature cooking. Care is necessary when D‐psicose is used as a food material.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"D‐プシコースは自然界に僅かしか存在しない希少糖の一つである。本研究では、D‐プシコースが菓子食品摂取後の血糖反応を抑制するか否かについて、健常者を対象に検討した。実験1では、20名の男性および26名の女性被験者を摂取する試験食品によって3群（マシュマロ、かりんとう、チョコレート）に分けた。45gの糖質を含む試験食品と5gのD‐プシコースあるいはD‐フルクトースを含むコーヒーを各群の被験者に摂取させた結果、いずれの試験食品についても被験者の食後血糖値は、D‐フルクトース入りコーヒーを摂取した場合に比べて、D‐プシコース入りコーヒーを摂取した場合で低値であった。実験2では、男女各5名の被験者に5gのD‐プシコースあるいはD‐フルクトースを含むケーキ、杏仁豆腐、クッキー、かりんとう、生チョコレートを摂取させた。その結果、杏仁豆腐および生チョコレートについて、被験者の食後血漿グルコースおよびインスリン濃度はD‐フルクトース入り食品を摂取した場合に比べて、D‐プシコース入り食品を摂取した場合で低値であった。以上の結果から、D‐プシコースは菓子食品摂取後の血糖値上昇抑制作用を有することが示唆された。","subitem_description_language":"ja","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":"40019611759","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/2010851028","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":"28605"}]},"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":[{},{},{},{}]}]},"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_065_L033.pdf","filesize":[{"value":"184.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038339_065_L033","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/3585/files/AN00038339_065_L033.pdf"},"version_id":"c738eae7-6662-40df-b431-15c8b73cf881"}]},"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":"plasma glucose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"plasma insulin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"confection","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"healthy subject","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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‐プシコースが健常者における菓子食品摂取後の血糖反応に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"D‐プシコースが健常者における菓子食品摂取後の血糖反応に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"Effect of D‐psicose on glycemic response after ingestion of confectionery foods in healthy subjects","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["419"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-03-11"},"publish_date":"2019-03-11","publish_status":"0","recid":"3585","relation_version_is_last":true,"title":["D‐プシコースが健常者における菓子食品摂取後の血糖反応に及ぼす影響"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-10-17T07:22:19.674234+00:00"}