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Sufficiently Elevated Core Body Temperature May Be Necessary to Maintain Cerebral Blood Flow Response throughout the Morning

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Neuroscience & Medicine 2022年第2期13卷 70-90页

作者： Ryohei Tanaka-Kanegae*# Shingo Miyamoto Masao Sakurai koichiro hamada Saga Nutraceuticals Research Institute Otsuka Pharmaceutical Co. Ltd. Kanzaki Japan

In comparison to a carbohydrate-rich breakfast, a nutritionally balanced breakfast reportedly leads to a higher core body temperature because of diet-induced thermogenesis (DIT) and also results in higher task performance. This study aimed to examine the relationships among the core body temperature, blood glucose level, cerebral blood flow, and cognitive performance when the core body temperature is raised to a similar extent as in DIT in the morning. This crossover study included 18 male participants who performed four sets of cognitive tests in the morning with four different foot baths and glucose intake conditions. In elevated body temperature (EBT) conditions, the core body temperature was increased by a foot bath at 42˚C or 39˚C, while in low body temperature (LBT) conditions, it was maintained at 35˚C by a foot bath;the participants received no glucose or two intakes of 20-g glucose for each thermal condition. In addition to the core body temperature measurement, the cerebral blood flow in the dorsolateral prefrontal cortex (DLPFC) was measured using near-infrared spectroscopy. Three blood collections were performed to measure the changes in blood glucose levels. The results revealed that in the EBT conditions, the core body temperature remained 0.3˚C - 0.5˚C higher than that at wake-up time, while the glucose intake conditions increased blood glucose levels which remained higher than those during fasting. No significant between-treatment difference was observed in the results of cognitive tests. However, the blood flow in the DLPFC increased during the second test period in the EBT/glucose and LBT/glucose conditions, whereas during the fourth test period, it increased solely in the EBT/glucose condition. Thus, in addition to the blood glucose level, an elevated core body temperature within the physiological range may be needed for long-term maintenance of the cerebral blood flow response.

关键词： Elevated Core Body Temperature Cerebral Blood Flow Dorsolateral Prefrontal Cortex Near-Infrared Spectroscopy Cognitive Function Morning Breakfast Foot Bath

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The Glycemic Index of Soybean Nutrition Bar and Its Second Meal Effect

The Glycemic Index of Soybean Nutrition Bar and Its Second M...

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中国营养学会第十次全国营养学术会议暨第七届会员代表大会

作者： Soh Iwashita Masao Sakurai Toru Suyama Hideki Hayase koichiro hamada Saga Nutraceuticals Research Institute Otsuka Pharmaceutical Co. Ltd.

Objectives Low glycemic index (GI) foods would prevent metabolic ***,which is categorized as low GI food,is recognized its health ***,a nutrition bar combined soybean (Soy) has been on the *** aims of the present study were to investigate Soy’s features of GI value (testl),"second meal effect"to glucose tolerance (test2),and dynamics of biochemical markers after ingestion of 80 kcal of Soy as a preliminary approach for diabetes care (test3). Methods Healthy volunteers were recruited for each *** the test1 and test3,glucose,insulin, triglyceride (TG),free fatty acid (FFA),and amino acids (AA) in the blood were determined for 2-hr after ingestion of test *** the test2,blood glucose level was determined after ingestion of an identical meal,which was followed by 3-hr earlier test food *** was injested as a test food in each test. Additionally,reference food was glucose in *** cracker (Rice) or non-meal in test2 and isoenergetic (80-kcal) wheat products in test3 were ingested for control trials. Results GI value of Soy was 6.2±*** response after identical meal in test2 was lower in Soy than in Rice and *** TG and FFA were not changed and plasma AAs were maintained duririg the 2-hr in Soy compared to wheat products. Conclusions These findings suggested that the low GI value in Soy contributed to the"second meal effect".Furthermore,the present study suggested that Soy ha s potential to an advantage for diabetes care.

关键词： soybean nutrition bar glycemic index second meal effect diabetes

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