Assistant Professor Katsuhiko Yajima of the Department of Nutrition and Physiology, Faculty of Pharmaceutical Sciences, Josai University has developed an original muffin that contains lipids with an increased proportion of unsaturated fatty acids.Compared to general muffins, eating increases the amount of fat burned for 24 hours by about 10%.
There are different types of fats, and they are classified into lipids composed of saturated fatty acids (butter, lard, palm oil, etc.) that easily harden at room temperature and unsaturated fatty acids (olive oil, rapeseed oil, linseed oil, etc.) that do not harden even at room temperature. The sweets and cake dough that are generally distributed, including the above, contain lipids, mainly saturated fatty acids.On the other hand, fatty acids with a high degree of unsaturation show the effect of activating enzymes and transporters involved in the increase in fat burning after being taken up into cells from the blood.Therefore, it is thought that the amount of fat burned will increase by incorporating it.
Assistant Professor Yajima has developed an original muffin with an increased proportion of unsaturated fatty acids in the lipids, and confirmed in a human calorimeter test * that eating this muffin increases fat burning in 24 hours by about 10%. bottom.Animals maintain their lives while consuming (burning) the nutrients they ingest in their diet, and the nutrients that could not be consumed are accumulated as body fat.In other words, the increase in fat burning amount by eating this original muffin means that this muffin is "about 10% harder to gain weight" than a general muffin.
In addition, analysis of the blood and urinary components of the subject when eating this "non-fat muffin" increases parameters suggesting an effect that leads to prevention of body fat accumulation, and other physiological indicators (sleeping brain waves, hormone secretion). , Autonomic nervous activity, etc.) are also being obtained (preparing for publication of the paper).
In Japan, where the westernization of food is progressing and Western confectionery such as cookies and cakes, which is made by mixing flour with fat and oil and baking it, is becoming the mainstream, the effect of adjusting the fatty acid ratio of lipids can be applied to all foods and confectionery.In recent years, the number of people who reduce their sugar intake has increased rapidly due to the epidemic of the sugar-restricted diet, but it is expected that the intake of lipids will increase instead of reducing the intake of sugar.Assistant Professor Yajima will apply this research result to the effect verification to show the scientific evidence that it is really "difficult to gain weight" and to develop foods to make various "difficult to gain weight" foods, not limited to muffins. At the same time, it aims to obtain physiological evidence as to what fatty acid ratio of lipids is good for health.
* Human calorimeter is a room-type energy metabolism measuring device that can measure energy consumption and fat burning (sold by Fuji Medical Industry Co., Ltd.).
Paper information:[PLOS ONE] Meal rich in rapeseed oil increases 24-h fat oxidation more than meal rich in palm oil
reference:[Josai University] Started research and development of muffins that are hard to gain weight! [Pharmacy Science Department (4 years)]
