幼若稲乾燥粉末の摂取が血清成分と便通改善に与える影響 Influence on Serum Element and Defecation Improvement by Administration of Young Rice Plant Dry Powder

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抄録

稲粉末の食品として以下の検討を行った.<br>(1) 稲粉末を食品として流通できる製造条件を確立した.<br>(2) 稲粉末の化学成分を分析し,食物繊維,糖質,灰分およびポリフェノールが多いことを確認した.<br>(3) 稲粉末摂取による血液検査,腹部症状および糞便菌叢に大きな変化は無く有害事象は見られなかった.<br>(4) 食物繊維として約3g含む稲粉末を便秘傾向者に摂取させ,排便日数,排便回数および排便量の増加を確認し,便通が改善されたと推察した.

We manufactured dried young rice plant powder (YR) and analyzed the chemical composition and pesticide. The effect of administration of YR on clinical laboratory data was studied. YR contained 56% dietary fiber and 11% minerals and no pesticide. Three sticks of YR (1.75g/stick) were administered to ten healthy adult every day for 12 weeks. No adverse effects to glucose metabolism, renal function, hepatic function and an electrolyte and no adverse events, such as induction of diarrhea or other serious problems were observed in the clinical laboratory data. To study the safety of excess intake of YR, six sticks were administered to six healthy adult. There were no adverse events too. Two or/and three sticks YR were given to 19 subjects for two weeks. The subjects filled out a questionnaire about the defecation frequency and fecal characteristics. In 10 subjects whose defecations was four or less than four days a week, the defecation frequency was increased significantly by two sticks of YR administration. The defecation frequency and quantity were increased significantly and improvement of fecal shape was observed by three sticks of YR administration. In 9 subjects whose defecations was more than four days a week, the defecation frequency and fecal characteristics didn't changed. There were no change on the number of fecal <i>Bifidobacterium</i>, total microflora, lecithinase positive <i>Clostridium</i> and pH. These results show that the intake of 5.3g YR containing 3g of dietary fiber improves the defecation frequency and the fecal characteristics, There was no adverse events by YR intake.

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 51(2), 72-78, 2004-02-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10012097475
  • 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
    6855314
  • 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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