総 説

煮豆の効果雑豆に含まれる難消化性澱粉は腸内環境および脂質代謝を改善させる?

福島道広,岡田朋子,韓 圭鎬

帯広畜産大学食品科学研究部門

 Starches and products of starch degradation not absorbed in the small intestine of healthy individuals are known as resistant starches (RS). RS are categorized into four classes depending on their physical and chemical characteristics. Studies have revealed that RS contribute to human health in areas such as improving the balance of intestinal microflora and reducing cholesterol levels. Because RS exhibit the same behavior as typical dietary fibers in the colon, they have been regarded as “dietary fiber-like substances”.
 The Tokachi area in Hokkaido is a major producer of beans. These beans are generally rich in carbohydrates and low in fat. Moreover, the beans contain high levels of minerals, such as potassium, calcium, phosphate and iron, as well as B vitamins (B1, B2 and others). Traditionally, these beans have been utilized to produce a sweet bean paste, a popular Japanese delicacy. Sweet bean paste is produced by heating the beans in boiling water, followed by a cooling process. Starch gelatinization takes place during the heating process, and RS can be generated during the cooling process. Furthermore, denatured proteins formed during the heating process are known to interact with the surface of RS, providing additional stabilization. This implies that the concentration of RS in beans could be increased by the application of heating and cooling cycles, and these RS may play the same role as dietary fiber in human health. In our study, boiled paste from Adzuki (Vigna angularis), Kintoki (Phaseolus vulgaris, var.) and Tebou (Phaseolus vulgaris, var.) beans were found to be effective in improving intestinal fermentation and lipid metabolism along with increasing expression of lipid metabolism-related genes.


戻る