[2Bp01-10] 食品機能　血糖調節、骨代謝、ミネラル代謝、その他食品機能

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Bp-04] Functional evaluation of polysaccharide-modified buckwheat albumin

*Yuki Tanabe¹, Noa Tsuchiya², Kazumi Ninomiya³, Yusuke Yamaguchi^1,2, Hitomi Kumagai^1,2 (1. Nihon Univ. Grad. School , 2. Nihon Univ., 3. Gunma Univ. Grad. School)

Keywords:

Buckwheat albumin,Maillard reaction,Diabetes

"Purpose" Diabetes is a metabolic disease that can lead to severe complications. Managing postprandial blood glucose levels is crucial for the prevention of diabetes. We have previously found that buckwheat albumin (BWA) inhibits α-amylase, while some of the soluble dietary fibers (SDF) from spices adsorb glucose. In this study, we aimed to develop a highly effective material for preventing blood glucose elevation by simultaneously exhibiting α-amylase inhibition and glucose adsorption capabilities through the Maillard reaction between BWA and SDF. "Methods"BWA and SDF were mixed at a 1:3 ratio and incubated for 48 hours at 60°C under 75% humidity to induce the Maillard reaction. The reaction product was purified using gel filtration chromatography. TNBS assay, CBB staining, carbohydrate staining, and α-amylase inhibitory activity measurement were conducted to confirm the reaction and function. "Results"TNBS assay indicated that the amino group content of BWA decreased following the Maillard reaction. CBB staining revealed reduced band intensity in BWA after the reaction. Carbohydrate staining showed distinct band patterns depending on the type of SDF used, with new bands appearing in the high molecular weight region after the Maillard reaction. These results suggest that BWA underwent polysaccharide-conjugation by SDF via the Maillard reaction. Although the α-amylase inhibitory activity of BWA decreased upon conjugation with SDF, polysaccharide-conjugated BWA would have glucose adsorption capacity. Thus, the newly-developed polysaccharide-conjugated BWA is expected to serve as a functional-food component with preventive effect on blood glucose elevation.