Effects of three major amino acids found in Japanese broth on glucose metabolism and gastric emptying

To our knowledge, the effect of the broth of dried kelp and dried bonito, dashi, on glucose metabolism and digestion has rarely been studied. Based on the component analysis of three actual broths served in traditional restaurants, a chemically synthesized broth with three free amino acids (histidin...

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Veröffentlicht in:	Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2018-02, Vol.46, p.153-158.e1
Hauptverfasser:	Mano, Fumika, Ikeda, Kaori, Joo, Erina, Yamane, Shunsuke, Harada, Norio, Inagaki, Nobuya
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Adult Alcohol Amino acids Amino Acids - administration & dosage Animals Aspartic Acid - administration & dosage Aspartic Acid - analysis Blood Glucose - drug effects Blood Glucose - metabolism Broths C-Peptide - blood Cooking stock Cross-Over Studies Diabetes Diet Digestion Emptying Female Fishes Food, Preserved - analysis Functional dyspepsia Gastric emptying Gastric Emptying - drug effects Gastric motility Gastroenterology GIP protein Glucagon Glucagon - blood Glucagon-like peptide 1 Glucagon-Like Peptide 1 - blood Glucose Glucose metabolism Glutamic Acid - administration & dosage Glutamic Acid - analysis Helicobacter pylori Histidine Histidine - administration & dosage Histidine - analysis Hot water Humans Ingestion Insulin Insulin - blood Japan Japanese diet Kelp - chemistry Male Meals Metabolism Monosodium l-glutamate Oryza Polypeptides Restaurants Rice Rodents Secretion Sodium Sodium acetate Sodium chloride Soup Synthesis
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