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The extraction was purified by HP-20 column, polyphenols were 203.79 mg and 61.66 mg in RKB-CB and RKB-CL from 100 g RKB. RKB-CB had mostly monomeric polyphenols, and RKB-CL had high ratio of oligomeric polyphenols. The DPPH radical scavenging activity was 61.34 mmol and 20.73 mmol in RKB-CB and RKB-CL from 100 g RKB, the former showed significantly higher DPPH radical scavenging activity. Moreover, polyphenols from RKB-CL had strong α-glucosidase inhibitory activity (IC50 value, 6.0 μg/mL), and extremely weak inhibitory activity was found in RKB-CB ( \u003e80 μg/mL). These results suggest that polyphenol content and antioxidant activity from RKB-CB are greater than those of RKB-CL, and polyphenols from RKB-CB exhibit weaker α-glucosidase inhibitory activity than that of RKB-CL. The polyphenol fraction was applied to Sephadex LH-20 column, and eluted with Fra.I, Fra.II and Fra.III. Comparing with Fra.I, Fra.II of RKB-CL mainly inhibited α-glucosidase activity, so thus we conclude α-glucosidase inhibitory activity was related to oligomeric polyphenols.", "subitem_description_type": "Abstract"}, {"subitem_description": "赤金時豆100 g から調製した煮豆に含まれるHP カラムで精製したポリフェノール含量は203.79 mg、煮汁に含まれるその含量は61.66 mg であった。赤金時豆煮豆のHP カラムで精製したポリフェノールは、主にモノマー型が多く含まれていたが、煮汁のそれにはオリゴマー型が多く含まれていた。また、赤金時豆100 g から調製した煮豆に含まれるポリフェノールのDPPH ラジカル消去活性は61.34 mmol、煮汁のそれは20.73 mmol で、前者の方が有意に高い値を示した。また、赤金時豆煮汁のHP カラムで精製したポリフェノールには高いα- グルコシダーゼ活性阻害作用(IC50 値, 6.0 μg/mL)が認められたが、煮豆ポリフェノールには極弱い阻害作用(IC50値, > 80 μg/mL)しか認めらなかった。これらの結果は、赤金時豆の煮豆のポリフェノールと抗酸化活性は煮汁のそれらよりも高いこと、及び煮豆ポリフェノールのα-グルコシダーゼ活性阻害作用は煮汁ポリフェノールのそれに比べて弱いことを示している。また、煮汁ポリフェノールのLH カラムで得られたメタノール画分(Fra.II)に主にα- グルコシダーゼ阻害活性が認められ、オリゴマー型ポリフェノールが活性阻害に関係していることが考えられる。", "subitem_description_type": "Abstract"}]}, "item_5_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Obihiro Uniyersity of Agriculture and Veterinary 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{"subitem_subject": "DPPH ラジカル消 去活性", "subitem_subject_scheme": "Other"}, {"subitem_subject": "α- グルコシダーゼ活性阻害", "subitem_subject_scheme": "Other"}, {"subitem_subject": "kidney bean", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "polyphenol", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "DPPH radical scavenging activity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "α-glucosidase inhibitory activity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "The Functionalities of Cooked Bean and Cooking Liquid Polyphenols from Red Kidney Bean", 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The Functionalities of Cooked Bean and Cooking Liquid Polyphenols from Red Kidney Bean
https://obihiro.repo.nii.ac.jp/records/4323
https://obihiro.repo.nii.ac.jp/records/4323a90cfbee-4328-4cc4-a5a0-b75698caa4f3
名前 / ファイル | ライセンス | アクション |
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full text (564.5 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2019-03-06 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | The Functionalities of Cooked Bean and Cooking Liquid Polyphenols from Red Kidney Bean | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 金時豆 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ポリフェノール | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | DPPH ラジカル消 去活性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | α- グルコシダーゼ活性阻害 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | kidney bean | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | polyphenol | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | DPPH radical scavenging activity | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | α-glucosidase inhibitory activity | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | 赤金時豆煮豆及び煮汁ポリフェノールとその機能性について | |||||
著者 |
Zhaohong, CI
× Zhaohong, CI× 小嶋, 道之 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Red kidney beans (RKB) were thermal processing by pressure cooker, cooked beans (RKB-CB) and cooking liquid (RKB-CL) were obtained. The extraction was purified by HP-20 column, polyphenols were 203.79 mg and 61.66 mg in RKB-CB and RKB-CL from 100 g RKB. RKB-CB had mostly monomeric polyphenols, and RKB-CL had high ratio of oligomeric polyphenols. The DPPH radical scavenging activity was 61.34 mmol and 20.73 mmol in RKB-CB and RKB-CL from 100 g RKB, the former showed significantly higher DPPH radical scavenging activity. Moreover, polyphenols from RKB-CL had strong α-glucosidase inhibitory activity (IC50 value, 6.0 μg/mL), and extremely weak inhibitory activity was found in RKB-CB ( >80 μg/mL). These results suggest that polyphenol content and antioxidant activity from RKB-CB are greater than those of RKB-CL, and polyphenols from RKB-CB exhibit weaker α-glucosidase inhibitory activity than that of RKB-CL. The polyphenol fraction was applied to Sephadex LH-20 column, and eluted with Fra.I, Fra.II and Fra.III. Comparing with Fra.I, Fra.II of RKB-CL mainly inhibited α-glucosidase activity, so thus we conclude α-glucosidase inhibitory activity was related to oligomeric polyphenols. | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 赤金時豆100 g から調製した煮豆に含まれるHP カラムで精製したポリフェノール含量は203.79 mg、煮汁に含まれるその含量は61.66 mg であった。赤金時豆煮豆のHP カラムで精製したポリフェノールは、主にモノマー型が多く含まれていたが、煮汁のそれにはオリゴマー型が多く含まれていた。また、赤金時豆100 g から調製した煮豆に含まれるポリフェノールのDPPH ラジカル消去活性は61.34 mmol、煮汁のそれは20.73 mmol で、前者の方が有意に高い値を示した。また、赤金時豆煮汁のHP カラムで精製したポリフェノールには高いα- グルコシダーゼ活性阻害作用(IC50 値, 6.0 μg/mL)が認められたが、煮豆ポリフェノールには極弱い阻害作用(IC50値, > 80 μg/mL)しか認めらなかった。これらの結果は、赤金時豆の煮豆のポリフェノールと抗酸化活性は煮汁のそれらよりも高いこと、及び煮豆ポリフェノールのα-グルコシダーゼ活性阻害作用は煮汁ポリフェノールのそれに比べて弱いことを示している。また、煮汁ポリフェノールのLH カラムで得られたメタノール画分(Fra.II)に主にα- グルコシダーゼ阻害活性が認められ、オリゴマー型ポリフェノールが活性阻害に関係していることが考えられる。 | |||||
書誌情報 |
帯広畜産大学学術研究報告 en : Research bulletin of Obihiro University 巻 39, p. 32-39, 発行日 2018 |
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出版者 | ||||||
出版者 | Obihiro Uniyersity of Agriculture and Veterinary Medicine | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13485261 | |||||
権利 | ||||||
権利情報 | Obihiro Uniyersity of Agriculture and Veterinary Medicine | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 498 |