Comparative effects of slowly digestible and resistant starch from rice in high-fat diet-induced obese mice
DC Field | Value | Language |
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dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-15T05:38:34Z | - |
dc.date.available | 2022-07-15T05:38:34Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2016-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/153879 | - |
dc.description.abstract | The effects of optimized slowly digestible starch (SDS) and resistant starch (RS) from rice starch on weight gain and lipid metabolism in mice (C57BL/6J mice) fed a high-fat diet were investigated. The optimum conditions for SDS were obtained at the pullulanse concentration (X-1) of 498 mu L, storage temperature) (X-2) of 47 degrees C, and A/C cycle (X-3) of 5, and for RS, were determined to be 838 mu L (X-1), 62 degrees C (X-2), and a cycle of 3 (X-3) using response surface methodology (RSM). Mice fed SDS and RS for 6 weeks showed both significantly decreased weight gain and fat pad weight (p<0.05). Significant decrease in total lipid, triglyceride, and cholesterol concentrations in serum and liver was observed in both SDS and RS group compared to HFD groups (p<0.05). Although both of intake SDS and RS significantly contributed to beneficial effects, RS groups was more effective than SDS group in all parameters. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Comparative effects of slowly digestible and resistant starch from rice in high-fat diet-induced obese mice | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1007/s10068-016-0224-2 | - |
dc.identifier.scopusid | 2-s2.0-85013681998 | - |
dc.identifier.wosid | 000387529400030 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.5, pp.1443 - 1448 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 25 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 1443 | - |
dc.citation.endPage | 1448 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002158986 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | METABOLISM | - |
dc.subject.keywordPlus | CORN | - |
dc.subject.keywordPlus | RATS | - |
dc.subject.keywordAuthor | rice starch | - |
dc.subject.keywordAuthor | slowly digestible starch | - |
dc.subject.keywordAuthor | resistant starch | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | anti-obesity effect | - |
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