@article{oai:toyama.repo.nii.ac.jp:00014417,
 author = {藤本, 孝子 and 細川, ちはる and 条, 美智子},
 issue = {2},
 journal = {富山大学人間発達科学部紀要 = Memoirs of the Faculty of Human Development University of Toyama},
 month = {Mar},
 note = {applicaton/pdf, Type 2 diabetes has emerged as a major health concern worldwide. For the treatment of type 2 diabetes, α-glucosidase inhibitors are used as a standard medical treatment. In this study, the inhibitory effects of soybean and its fermented products, tempe, natto, hama-natto, and touchi, on the activity of rat intestinal α-glucosidase, a key digestive enzyme linked to type 2 diabetes, were investigated in vitro. Fermented soybean products exhibited stronger inhibitory effects than did unfermented soybeans. Although further in vivo studies are necessary, these results may partly explain the usefulness of traditional fermented soybean products in promoting health via their ability to reduce postprandial hyperglycemia., Article, 富山大学人間発達科学部紀要, 11巻2号, 2017.3.15, Page 83-88},
 pages = {83--88},
 title = {大豆発酵食品のα-グルコシダーゼ阻害活性に及ぼす影響},
 volume = {11},
 year = {2017}
}