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

小泉 未希 吉井 唯 湯浅 正洋 澤村 弘美 渡邊 敏明 吉田 絵梨子 鈴木 健吾

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.24, no.3, pp.171-176, 2013-12-30 (Released:2014-01-28)

参考文献数

25

被引用文献数

2

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Cedar pollen allergies are one of the severe health problems in Japan. Recently, it was reported that symptoms of pollen allergies are attenuated by the intake of functional foods. Euglena is a unicellular organism classified as algae, which is taking notice as a functional food. In this study, the effect of euglena on experimental pollen allergies in mice was investigated.  5 week-old BALB/c male mice were sensitized using Cry j1 by intraperitoneal injection and intranasal instillation. AIN-93M was fed to the negative control and positive control group, whereas euglena, paramylon, and amorphous paramylon were fed (2% in AIN-93M) to each diet group. We determined the incidence of nasal rubbing, liver weight, spleen weight, white blood cell counts, serum IgE and IFN-γ.  In the euglena diet group, the percentage of positive incidences of nasal rubbing mice decreased. It is suggested that euglena may attenuate symptoms of cedar pollen allergies.

著者

坂本 薫 澤村 弘美

出版者

公益社団法人 日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.85, no.8, pp.430-437, 2011-08-25 (Released:2017-10-10)

参考文献数

31