小豆餡およびサブレーのラットにおける脂質代謝および腸内発酵への影響 大橋峻輔 1，永田龍次 1, 2，福間直希 1, 3，島田謙一郎 1，
佐々木香子 4，角谷徳道 5，韓 圭鎬 1, 3，福島道広 1 * 1 帯広畜産大学，生命・食料科学研究部門
2 岩手大学，大学院連合農学研究科
3 帯広畜産大学，グローバルアグロメディシン研究センター
4 北海道立十勝圏地域食品加工技術センター
5 日本豆類協会 We examined the effects of sweetened adzuki bean paste on lipid metabolism and microbiota compared to those of butter cookies. Rats were fed a diet containing 30% sweetened adzuki bean paste （A) or 30% butter-containing sable cookies (S) prepared according to the dietary guidelines for 28 d. The serum, liver, and fecal lipids were analyzed. Additionally, the cecal pH, short-chain fatty acid (SCFA) content, and microbiota diversity were also determined. There was no significant difference in the dietary intake, body weight, and fat accumulation between groups S and A. The total cholesterol and non-high-density lipoprotein cholesterol levels were lower in group A than in group S at weeks 1 and 4, respectively. Furthermore, group A tended to exhibit decreased liver cholesterol levels compared to those in group S. There was no significant difference in the fecal lipid, total neutral sterol, and total bile acid contents between groups S and A. The cecal pH was not significantly different, but group A tended to exhibit increased total SCFA content compared to that in group S. Group A exhibited a higher relative abundance of genus Ruminococcus and lower relative abundance of genus Blautia compared to those exhibited by group S. Our data indicate that differences in microbial diversity between groups A and S might have caused the differences in the SCFA contents between the two groups. Group A had lower serum cholesterol levels compared to group S.
Key words: sweetened adzuki bean paste, butter cookie, resistant starch, intestinal fermentation, lipid metabolism |
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