著者

根來 宗孝 香西 彩加 澤村 弘美 榎原 周平 渡邊 敏明 前川 隆嗣

出版者

日本微量栄養素学会

雑誌

微量栄養素研究 (ISSN:13462334)

巻号頁・発行日

vol.37, pp.33-37, 2020-12-15 (Released:2021-12-13)

参考文献数

14

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There are only a few reports on the antioxidative activity of bonito bouillon (Katsuo-Dashi soup stock),a traditional Japanese seasoning, and their raw materials. The Dashi packs (powder-type soup stock) and evaporated Dashi (liquid type soup stock) are popular and are often used in Japanese meals, in which raw materials comprising dried bonito (Katsuo-bushi),dried kelp (Kombu),and dried shiitake mushroom (Lentinula edodes) are mixed. However, how much each raw material contributes to the antioxidative activity of the final products is unknown. So, we evaluated the antioxidative activity by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. In addition, dried bonito (Katsuo-bushi) are classified into the sub-groups of sun-dried bonito (Tempi-bushi),smoke-dried bonito (Arabushi) and smoke- and mold-dried bonito (Kare-bushi). There have been several reports of antioxidative effects of phenolic compounds absorbed by Katsuo-bushi during the smoking processes of fresh bonito (making Katsuo-bushi). Several phenolic compounds with methoxy or acetyl groups have been identified as aromatic components that increase during the production of Ara-bushi and Kare-bushi. Here, we also report the relationship between the chemical structure of hydroxy methoxy acetophenone and the expression of its antioxidative activity by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method. These results indicate that Dashi Packs and evaporated Dashi including a lot of Katsuobushi have a high antioxidative activity, which may originate from phenolic compounds that increased in volume during the smoking process.

著者

前川 隆嗣 香西 彩加 湯浅 正洋 榎原 周平 根來 宗孝 渡邊 敏明

出版者

日本微量栄養素学会

雑誌

微量栄養素研究 (ISSN:13462334)

巻号頁・発行日

vol.39, pp.25-31, 2022-12-15 (Released:2023-01-18)

参考文献数

25

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Udon dashi soups (soup for thick wheat noodles) are specially prepared and served at each restaurant chain. To clarify the difference in taste depending on the restaurant chain, the taste of udon dashi soup by the taste sensor and the high-performance liquid chromatography (HPLC) was scientifically evaluated in this study. Udon dashi soup (A) is a concentrated dashi, which is diluted and utilized for udon dashi soup served at the restaurant chain. Udon dashi soups (B, C, D) are Kansai-style dashi served in the restaurant chain in Hyogo prefecture, and udon dashi soups (B, C) are served in the restaurant chain in the same family. These udon dashi soups are generally made from shaved fishes, such as dried sardine shavings and dried kelp. After diluting these udon dashi soups to 4% Brix, Taste Sensing System (TS-5000Z) with the taste sensor was used to quantify eight different taste components: sourness, bitter stimulus, astringent stimulus, umami, and saltiness as the initial taste, and general bitterness, astringency, and umami richness as the aftertaste. Free amino acids in the udon dashi soups were also determined using the HPLC analysis. Three types of udon dashi soups (B, C and D) had less sourness and astringent stimulus than udon dashi soup A, but had a stronger umami and saltiness. However, no difference in the aftertaste (general bitterness, astringency, and umami richness) was detected. The taste of udon dashi soup D was significantly different from that of udon dashi soups B and C. In particular, the sourness and astringent stimulus were suppressed, and both saltiness and umami became stronger in udon dashi soup D. From the determination of free amino acids, udon dashi soups A, B and C showed high values for glutamic acid, aspartic acid and histidine, while no serine and arginine were not detected in udon dashi soup C. Very high levels of taurine and histidine in udon dashi soup D were contained. Anserine and carnosine were also characteristically found in udon dashi soup D. Therefore, udon dashi soups B, C and D may be mixed by the different processing methods using the different ingredients respectively. From these findings, it was suggested that scientific evaluation of taste characteristics of udon dashi soup is possible by using the taste sensor and amino acid analysis.

著者

山﨑 博人 吉屋 愛恵 根來 宗孝 福永 公寿

出版者

環境技術学会

雑誌

環境技術 (ISSN:03889459)

巻号頁・発行日

vol.42, no.6, pp.362-369, 2013-06-20 (Released:2013-06-25)

参考文献数

19

被引用文献数

1 2

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3,000~5,300 ㎎/LのNH4-N含有排水を高速で,選択的にNO2-に酸化できる含水ゲルに固定化した 亜硝酸菌群による亜硝酸化反応の最適条件の探索,およびそれら亜硝酸菌種の同定を行った.4L の気泡塔中にモデル排水量の10 wt%の固定化亜硝酸菌群を投入して回分式で反応させた.pH 7.0から8まではpH 値の上昇に伴いNO2-生成量が増加し,pH 8.0では5,300 ㎎/L のNH4-N を5,058 ㎎/L のNO2-N に完全変換した.また,遺伝子解析および顕微鏡観察の結果から共存する硝酸還元菌,Methylobacterium extorquens DM4,の作用でNO3-の生成を抑制する本亜硝酸化反応が進行していることが示唆された.本研究は,コンパクトで安価な消滅型の窒素除去排水処理システムの構築につながるものと期待される.