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Resistant Starch‐Supplemented Udon Noodles Prevent Impaired Glucose Tolerance and Induce Intestinal Immunoglobulin‐A Secretion in Mice
Author(s) -
Matsumoto Kenji,
Shimada Hiroki,
Morishima Hiroki,
Akahori Reina,
Kida Naotaka
Publication year - 2019
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201900042
Subject(s) - medicine , propionate , endocrinology , starch , biology , metabolism , chemistry , food science , biochemistry
Resistant starch (RS) has received considerable attention recently because of its potential benefits upon glucose/lipid metabolism and intestinal conditions. RS‐supplemented Udon noodles (RS‐Udon) are prepared and their functional properties are compared with those of Udon noodles without RS (C‐Udon) in C57BL/6J mice. Both Udon samples are used after lyophilization. Single administration (250 mg kg −1 body weight, p.o.) of RS‐Udon tends to increase blood glucose levels less than that elicited by C‐Udon at 30 min. In a 13‐week‐treatment study, mice are fed a normal diet or a high‐fat diet (HFD; 45 kcal% fat) supplemented with 30% C‐Udon (HFD‐C group) or RS‐Udon (HFD‐RS group). RS‐Udon intake prevents the impaired glucose tolerance caused by HFD significantly. Fecal levels of immunoglobulin‐A are increased significantly in the HFD group compared with that in the HFD‐C group, a tendency that is also observed in fecal mucin content. The HFD‐RS group shows cecal propionate content 1.8‐fold higher than that in the HFD‐C group, which may be secondary to the beneficial effects of propionate upon glucose metabolism. Beneficial effects upon lipid metabolism are not observed in the HFD‐RS group. These results suggest that RS‐Udon ingestion may have beneficial effects on glucose metabolism and intestinal immune conditions.