「鰹だし」の風味を添加した高炭水化物食が高脂肪食の摂取量に及ぼす影響  [in Japanese] Effects of a High-carbohydrate Diet Flavored with 'Bonito Bouillon' on High-fat Intake  [in Japanese]

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Author(s)

    • 川崎 寛也 KAWASAKI Hiroya
    • 京都大学大学院農学研究科食品生物科学専攻栄養化学分野 Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
    • 金森 弓枝 KANAMORI Yumie
    • 京都大学大学院農学研究科食品生物科学専攻栄養化学分野 Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
    • 伏木 亨 FUSHIKI Tohru
    • 京都大学大学院農学研究科食品生物科学専攻栄養化学分野 Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Abstract

高炭水化物食 (HC diet) と「鰹だし」の風味を付加した高炭水化物食 (だし食; BF diet) とのマウス (ICR系雄, 5週齢) による24時間選択実験においてだし食が有意に好まれたことから,「鰹だし」の風味は高炭水化物食の嗜好性を高める作用があることが示唆された。また, 高脂肪食 (HF diet) と高炭水化物食を同時に与えて自由に選択させた群 (HC & HF群), 高脂肪食とだし食を同時に与えて自由に選択させた群 (BF & HF群) の2群において, BF & HF群はHC & HF群に比べて高脂肪食の摂取量が有意に減少した。以上の結果より,「鰹だし」の風味は高炭水化物食の嗜好性を高める効果があり,「鰹だし」の風味を添加した高炭水化物食は同時に与えた高脂肪食の摂取量を減少させたことが示唆された。

‘Bonito bouillon’ is one of the characteristic seasonings of Japanese food. In this study, we investigated the effects of a high-carbohydrate diet flavored with bonito bouillon (BF diet) on the subject's preference for a high-fat diet (HF diet). Diet preference experiments that compared BF diets and high-carbohydrate (HC) diets of 5-week-old male ICR mice over 24h showed that the BF diet was preferred to the HC diet, implying that bonito bouillon flavor enhanced the preference of the mice for the HC diet. In long-term diet preference experiments, one group of mice (HC & HF) was given free access to the HC and HF diets, and the other group (BF & HF) to the BF and HF diets, for 5 weeks. Intake of the HF diet by the BF & HF group was lower than that of the HC & HF group. Therefore, bonito bouillon flavoring enhanced the intake of the high-carbohydrate diet, thereby decreasing the intake of the high-fat diet.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 55(2), 79-84, 2002-04-10

    Japan Society of Nutrition and Food Science

References:  16

Cited by:  2

Codes

  • NII Article ID (NAID)
    10008561265
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    6148738
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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