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J-GLOBAL ID：201902259275327563   Reference number：19A1480395

Minimal effective dose of lactic-fermented egg white on visceral fat in Japanese men: a double-blind parallel-armed pilot study

日本人男性における内臓脂肪に対する乳酸発酵卵白の最小有効用量:二重盲検平行腕パイロット試験【JST・京大機械翻訳】

Author (7)： Matsuoka Ryosuke (R&D Division, Kewpie Corporation, Tokyo, Japan) ,  Kamachi Keiko (Nutrition Clinic, Kagawa Nutrition University, Tokyo, Japan) ,  Usuda Mika (R&D Division, Kewpie Corporation, Tokyo, Japan) ,  Masuda Yasunobu (R&D Division, Kewpie Corporation, Tokyo, Japan) ,  Kunou Masaaki (R&D Division, Kewpie Corporation, Tokyo, Japan) ,  Tanaka Akira (Nutrition Clinic, Kagawa Nutrition University, Tokyo, Japan) ,  Utsunomiya Kazunori (Division of Diabetes, Metabolism & Endocrinology, Jikei University School of Medicine, Tokyo, Japan)
Material： Lipids in Health and Disease (Web)
Volume： 18  Issue： 1  Page： 102  Publication year： 2019 
JST Material Number： U7391A  ISSN： 1476-511X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： We previously reported that th...

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Thesaurus term： Subcutaneous Fat ,  *double blind test ,  *visceral fat ,  Body Weight ,  *albumen ,  *man ,  Obesity ,  adult (person) ,  *lactic acid fermentation ,  *Viscera ,  beverage ,  Research Subjects ,  Waist Circumference ,  consumption ,  *Japanese

Author keywords (5)： Egg white ,  Visceral fat ,  Obesity ,  Japanese ,  Protein

JST classification (4)： Metabolic diseases,nutritional diseases in general.  (GD05010J) ,  Genetic variation  (EC01030Y) ,  Metabolism and nutrition of lipids  (EJ02034Q) ,  Edible fats and oils,margarines  (FJ09010C)

Reference (25)：

• Energy and protein requirements (WHO technical report series, no.724). Report of a joint FAO/WHO/UNU expert consultation; 1985; CR1; citation_publisher=World Health Organization
• Ita J Anim Sci; Evaluation of quality and nutrient contents of table eggs from different sources in the retail market; YA Attia, MA Al-Harthi, MM Shiboob; 13; 2014; 369; citation_id=CR2
• Sci World J; Heating has no effect on the net protein utilisation from egg whites in rats; R Matsuoka, Y Takahashi, M Kimura, Y Masuda, M Kunou; 2017; 2017; 6817196; 10.1155/2017/6817196; citation_id=CR3
• Br J Nutr; Dietary egg white protein increases body protein mass and reduces body fat mass through an acceleration of hepatic β-oxidation in rats; R Matsuoka, B Shirouchi, M Umegatani, M Fukuda, A Muto, Y Masuda; 118; 2017; 423-430; 10.1017/S0007114517002306; citation_id=CR4
• Jpn J Food Engineering; The good function of lactic fermented egg white “Lacty egg”; K Arimitsu, K Takashi, R Matsuoka, K Narita, A Idei; 16; 2015; 79-82; 10.11301/jsfe.16.79; citation_id=CR5

Terms in the title (9)： 日本人 ,  男性 ,  内臓脂肪 ,  乳酸発酵 ,  卵白 ,  有効用量 ,  二重盲検 ,  腕 ,  パイロット試験