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- Title
Effects of Jukoku koji on protein digestion in rats.
- Authors
Toshiki Matsuura; Eri Nakamura; Toru Numasawa; Kenji Yamazaki; Ryoji Takagaki
- Abstract
The mixed grain koji "Jukoku Koji" is produced by fermentation with either white koji mold (Aspergillus kawachii), black koji mold (Aspergillus awamori) or yellow koji mold (Aspergillus oryzae) of a mixture of 9 types of grains (white rice, Hordeum vulgare, red rice, brown rice, Setaria italica, Panicum miliaceum, black rice, Sorghum bicolor, Japanese barnyard millet). In this study, the effect of "Jukoku Koji" on protein digestion was investigated in rats using the portal vein catheter placement method. First, "Jukoku Koji" and a casein solution were incubated at 37ºC and the released amino acids were quantified by HPLC with OPA pre-column derivatization. The results showed that the concentration of amino acids (leucine, valine, histidine, methionine, phenylalanine and tyrosine) increased over time. Furthermore, when "Jukoku Koji" was administered to rats received a continuous intragastric infusion of casein solution, portal vein blood concentrations of free amino acids (leucine, isoleucine, valine, methionine, phenylalanine, alanine, asparagine, glutamine, glutamic acid, tyrosine and serine) were significantly greater than the control group (casein administered group). The results suggest that "Jukoku Koji" promotes protein digestion in rats.
- Subjects
PROTEOLYSIS; RAT physiology; FERMENTATION; BARLEY; RED rice; SORGHUM
- Publication
Japanese Journal of Food Chemistry & Safety, 2019, Vol 26, Issue 2, p77
- ISSN
1341-2094
- Publication type
Article