γ-アミノ酪酸配合和風調味料の軽症高血圧者, 正常高血圧者を含む健常者に対する降圧作用 Antihypertensive Effect of Japanese Taste Seasoning Containing γ-Amino Butyric Acid on Mildly Hypertensive and High-normal Blood Pressure

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GABA含有酵母エキスを配合したかつお風味の和風調味料(だし)を作成し一事業所に勤務する軽症高血圧者,正常高血圧者を含む健常者を対象に血圧降下作用の確認を行った.<BR>先ずGABA 20mg~40mgの摂取用量比較試験を行い,至適摂取用量を20mg/日と決定した.続いて20mg相当のGABAを含有する和風調味料(だし)15mlを毎日摂取してもらい,継続的に血圧に与える影響を検討した.その結果,血圧高めの被験者について,摂取2週間後に収縮期血圧は6mmHg低下し,拡張期血圧は4mmHg低下した.正常血圧の人の血圧低下は収縮期,拡張期とも認められなかった.また,試験期間中,摂取に伴う副作用は認められなかった.

We examined the antihypertensive effect of Japanese taste seasoning containing γ-amino butyric acid (GABA) on mildly hypertensive, high-normal BP subjects and normal subjects. The extract of yeast was used as a source of GABA. In the first, the examination to determine the amount of optimal ingestion of GABA between 20mg/day and 40mg/day was conducted, and it was set in 20mg/day. Secondly, we conducted a trial to evaluate the antihypertensive effect of the Japanese taste seasoning containing 20mg of GABA (trial food). A randomized single-blind cross-over placebo controlled study was conducted on 48 subjects who are the worker at the same factory. The group of mildly hypertensive and high-normal BP subjects (SBP>130mmHg, DBP>85mmHg), and normal BP subjects were consisted of 17 and 31, respectively. All subjects were administered 15ml of trial food or placebo food for two weeks, and checked the blood pressure every day. The blood pressure was significantly lower after two weeks taking on mildly hypertensive and high normal BP group than before (6mmHg/SBP, 4mmHg/DBP). The blood pressure of normal BP group was not changed. This result showed that the Japanese taste seasoning containing 20mg GABA is effective to control the blood pressure of mildly hypertensive and high-normal BP group. The any adverse effects were not observed on all subjects by taking this seasoning.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(6), 409-415, 2002-06-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10008560224
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    6187420
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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