ワタナベ ナカミチ
WATANABE Nakamichi
渡辺 睦行 所属
食健康科学部 健康デザイン学科
女性健康科学研究所 所属教員
生活機構研究科 生活科学研究専攻
生活機構研究科 生活機構学専攻
職種
教授
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言語種別 | 英語 |
発行・発表の年月 | 2020 |
形態種別 | 学術雑誌 |
査読 | 査読あり |
標題 | Comparison of bioactive components in tempeh produced by three different Rhizopus starters and immunomodulatory effect of tempeh on atopic dermatitis mice |
執筆形態 | 共著 |
掲載誌名 | Food Science and Technology Research |
掲載区分 | 国外 |
巻・号・頁 | 26(5),pp.665-672 |
著者・共著者 | Hideyuki Aoki, Shunsuke Chuuma, Yoshinori Iba, Haruka Tashiro, Nakamichi Watanabe, Hiroshi Oyama |
概要 | Various food components, such as polyphenol and soluble dietary fiber, attenuate the decline of immunomodulatory function. We compared the bioactive components (isoflavone aglycone, total polyphenol, and low-molecular-weight soluble dietary fiber) in tempeh fermented with Rhizopus oligosporus (tempeh Rm), Rhizopus oryzae (tempeh Ro), or Rhizopus stolonifer (tempeh Rs). Tempeh Rs had the highest content for total isoflavone aglycone and low-molecular-weight soluble dietary fiber, which were 0.065 g and 2.5 g/100 g dry weight, respectively. Moreover, total polyphenol in tempeh Rs was 0.35 g/100 g dry weight, which was higher than that in unfermented soybean and tempeh Ro. We selected tempeh Rs and examined the therapeutic effects of dietary tempeh Rs on atopic dermatitis-like skin lesions induced by house dust mite in NC/Nga mice. The ingestion of tempeh Rs resulted in significant reductions in the skin severity scores for both ears and the immunoglobulin E concentration in experimental mice. |