Effects of hamburger patties with bamboo leaf (Sasa borealis) extract or sea tangle (Laminaria japonica) powder on plasma glucose and lipid profiles

Abstract

This study was performed to determine the effects of hamburger patties with water extract of bamboo leaf (Sasa borealis) or powder of dried sea tangle (Laminaria japonica) on plasma glucose and lipid profiles. Three kinds of patties were prepared; one was a control patty (C), S was the patty with 2.5% of the bamboo leaf extract substituted for the meat, and L was the patty with sea tangle substituted for 2.5% of the meat. A total of ten healthy adult women voluntarily participated in the study. Plasma glucose concentrations and lipid profiles were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each patty. Δ‐AUCs (Change in area under the curve) of plasma glucose concentrations when consuming S or L were significantly lower than that when consuming C. Δ‐AUCs of plasma concentrations of triglyceride and total cholesterol consuming L were significantly less than those when consuming C or S, respectively. However, Δ‐AUCs of plasma concentrations of HDL‐ and LDL‐cholesterol were not significantly different among the three patties. These results indicate that the patties with 2.5% of the meat with water extract of the bamboo leaf or powder of dried sea tangle may improve blood glucose and, in addition, the patty with sea tangle powder may also improve plasma lipid profiles.