オオツボ　ケンイチ   OHTSUBO KEN-ICHI   大坪　研一    所属   新潟薬科大学  応用生命科学部 応用生命科学科    職種   特任教授
言語種別	英語
発行・発表の年月	2022/03
形態種別	論文
査読	査読あり
標題	Possibility for Prevention of Type 2 Diabetes Mellitus and Dementia Using Three Kinds of Brown Rice Blends after High-Pressure Treatment
執筆形態	共著
掲載誌名	Foods
掲載区分	国外
出版社・発行元	MDPI
巻・号・頁	11(6),pp.818
著者・共著者	Sumiko Nakamura,Takeshi Ikeuchi, Aki Araki, Kensaku Kasuga, Kenichi Watanabe, Masao Hirayama, Mitsutoshi Ito, Ken’ichi Ohtsubo
概要	We adopted unpolished super-hard rice (SHBR) for diabetes and wax-free unpolished black rice (WFBR) for dementia and blended those with ordinary non-polished rice (KBR) (blending ratio 4:4:2), adding 2.5% waxy black rice bran (WBB) and 0.3% rice oil after high-pressure treatment (HPT) (WFBSK) to improve its palatability. A randomized, parallel-group comparison study was conducted for 12 weeks with 24 subjects, using Cognitrax to evaluate their cognitive function primarily. Furthermore, as the secondary purpose, we performed a single-dose test for postprandial blood glucose and insulin secretion at the end of the human intervention test. After 12 weeks, consumers of the WFBSK rice exhibited significant improvement in language memory by cognitive test battery compared with those who consumed the control white rice (p < 0.05). Moreover, subjects who consumed the WFBSK rice had lower insulin secretion levels than those who consumed the control polished rice (p < 0.05).
researchmap用URL	https://doi.org/10.3390/foods11060818