- 著者
- Rie Hashimoto Atsuko Sakai Masumi Murayama Arisa Ochi Tomoki Abe Katsuya Hirasaka Ayako Ohno Shigetada Teshima-Kondo Hiroaki Yanagawa Natsuo Yasui Mikiko Inatsugi Daisuke Doi Masanori Takeda Rie Mukai Junji Terao Takeshi Nikawa
- 出版者
- The University of Tokushima Faculty of Medicine
- 雑誌
- The Journal of Medical Investigation (ISSN:13431420)
- 巻号頁・発行日
- vol.62, no.3.4, pp.177-183, 2015 (Released:2015-09-18)
- 参考文献数
- 20
- 被引用文献数
- 9 22
Background: In recent years, the number of bedridden people is rapidly increasing due to aging or lack of exercise in Japan. This problem is becoming more serious, since there is no countermeasure against it. In the present study, we designed to investigate whether dietary proteins, especially soy, had beneficial effects on skeletal muscle in 59 volunteers with various physical activities. Methods: We subjected 59 volunteers with various physical activities to meal intervention examination. Persons with low and high physical activities were divided into two dietary groups, the casein diet group and the soy diet group. They ate daily meals supplemented with 7.8 g of powdered casein or soy protein isolate every day for 30 days. Bedridden patients in hospitals were further divided into three dietary groups: the no supplementation diet group, the casein diet group and the soy diet group. They were also subjected to a blood test, a urinalysis, magnetic resonance imaging analysis and muscle strength test of the knee before and after the meal intervention study. Results: Thirty-day soy protein supplementation significantly increased skeletal muscle volume in participants with low physical activity, compared with 30-day casein protein supplementation. Both casein and soy protein supplementation increased the volume of quadriceps femoris muscle in bedridden patients. Consistently, soy protein significantly increased their extension power of the knee, compared with casein protein. Although casein protein increased skeletal muscle volume more than soy protein in bedridden patients, their muscle strength changes by soy protein supplementation were bigger than those by casein protein supplementation. Conclusions: The supplementation of soy protein would be one of the effective foods which prevent the skeletal muscle atrophy caused by immobilization or unloading. J. Med. Invest. 62: 177-183, August, 2015
- 著者
- Katsuya HIRASAKA Shinobu SAITO Saki YAMAGUCHI Riho MIYAZAKI Yao WANG Marie HARUNA Shigeto TANIYAMA Atsushi HIGASHITANI Junji TERAO Takeshi NIKAWA Katsuyasu TACHIBANA
- 出版者
- Center for Academic Publications Japan
- 雑誌
- Journal of Nutritional Science and Vitaminology (ISSN:03014800)
- 巻号頁・発行日
- vol.62, no.3, pp.178-184, 2016 (Released:2016-07-26)
- 参考文献数
- 34
- 被引用文献数
- 17
Proinflammatory cytokines contribute to the progression of muscle wasting caused by ubiquitin-proteasome-dependent proteolysis. We have previously demonstrated that isoflavones, such as genistein and daidzein, prevent TNF-α-induced muscle atrophy in C2C12 myotubes. In this study, we examined the effect of dietary flavonoids on the wasting of muscle. Mice were divided into the following four groups: vehicle-injected (control) mice fed the normal diet (CN); tumor-bearing mice fed the normal diet (TN); control mice fed the isoflavone diet (CI); and tumor-bearing mice fed the isoflavone diet (TI). There were no significant differences in the intake of food or body weight gain among these four groups. The wet weight and myofiber size of gastrocnemius muscle in TN significantly decreased, compared with those in CN. Interestingly, the wet weight and myofiber size of gastrocnemius muscle in TI were nearly the same as those in CN and CI, although isoflavone supplementation did not affect the increased tumor mass or concentrations of proinflammatory cytokines, such as TNF-α and IL-6, in the blood. Moreover, increased expression of muscle-specific ubiquitin ligase genes encoding MAFbx/Atrogin-1 and MuRF1 in the skeletal muscle of TN was significantly inhibited by the supplementation of isoflavones. In parallel with the expression of muscle-specific ubiquitin ligases, dietary isoflavones significantly suppressed phosphorylation of ERK in tumor-bearing mice. These results suggest that dietary isoflavones improve muscle wasting in tumor-bearing mice via the ERK signaling pathway mediated-suppression of ubiquitin ligases in muscle cells.
2 0 0 0 OA Stress control and human nutrition
- 著者
- Eiji Takeda Junji Terao Yutaka Nakaya Ken-ichi Miyamoto Yoshinobu Baba Hiroshi Chuman Ryuji Kaji Tetsuro Ohmori Kazuhito Rokutan
- 出版者
- 徳島大学医学部
- 雑誌
- The Journal of Medical Investigation (ISSN:13431420)
- 巻号頁・発行日
- vol.51, no.3,4, pp.139-145, 2004 (Released:2004-10-27)
- 参考文献数
- 51
- 被引用文献数
- 30 69
Stress is a pervasive factor in everyday life that critically affects development and functioning. Severe and prolonged stress exposure impairs homeostatic mechanisms, particularly associated with the onset of depressive illness. Brain food is aimed at preventing as well as treating a growing number of stress-related mental disorders. Some topics on the association of stress and nutrition is reviewed. (1) An increased activity of serotonergic neurons in the brain is an established consequence of stress. An increase in brain tryptophan levels on the order of that produced by eating a carbohydrate-rich/protein-poor meal causes parallel increases in the amounts of serotonin released into synapses. (2) Eating is thought to be suppressed during stress, due to anorectic effects of corticotrophin releasing hormone, and increased during recovery from stress, due to appetite stimulating effects of residual cortisol. (3) A strong inverse association between coffee intake and risk of suicide. (4) Night eating syndrome has been found to occur during periods of stress and is associated with poor results at attempts to lose weight and disturbances in the hypothalamic-pituitary-adrenal axis. (5) Dietary antioxidants present in fruits and vegetables may improve cognitive function. Therefore, it is concluded that the establishment of functional foods that correctly regulate stress response must be firmly based upon scientific knowledge and legal regulation.
- 著者
- Kana IOKU Yuka AOYAMA Ayaka TOKUNO Junji TERAO Nobuji NAKATANI Yoko TAKEI
- 出版者
- Center for Academic Publications Japan
- 雑誌
- Journal of Nutritional Science and Vitaminology (ISSN:03014800)
- 巻号頁・発行日
- vol.47, no.1, pp.78-83, 2001 (Released:2009-04-28)
- 参考文献数
- 29
- 被引用文献数
- 51 83
Onion is a major source of flavonoids and is cooked in various ways in the world. The major flavonoids in onion are two quercetin glycosides, quercetin 4'-O-β-gluco-side (Q4'G) and quercetin 3, 4'-Oβ-diglucosides (Q3, 4'G), which are recognized as bioac-tive substances that are good for our health. We have investigated the effect of cooking pro-cedures on the content of antioxidants. We selected quercetin conjugates, total phenol com-pounds, and ascorbic acid to estimate the amount of flavonoid ingestion from onion. We ex-amined the following cooking methods; boiling, frying with oil and butter, and microwave cooking. Various cooking methods do not consider the degradation of quercetin conjugates when cooking onion. Microwave cooking without water better retains flavonoids and ascor-bic acid. Frying does not affect flavonoid intake. The boiling of onion leads to about 30% loss of quercetin glycosides, which transfers to the boiling water. At that time, the effect of addi-tives on the quercetin conjugates is different according to the compounds. The hydrolysis of quercetin glycosides for daily cooking might occur with the addition of seasonings such as glutamic acid. Additional ferrous ions accelerated the loss of flavonoids.
1 0 0 0 OA Stress control and human nutrition
- 著者
- Eiji Takeda Junji Terao Yutaka Nakaya Ken-ichi Miyamoto Yoshinobu Baba Hiroshi Chuman Ryuji Kaji Tetsuro Ohmori Kazuhito Rokutan
- 出版者
- 徳島大学医学部
- 雑誌
- The Journal of Medical Investigation (ISSN:13431420)
- 巻号頁・発行日
- vol.51, no.3,4, pp.139-145, 2004 (Released:2004-10-27)
- 参考文献数
- 51
- 被引用文献数
- 30 69
Stress is a pervasive factor in everyday life that critically affects development and functioning. Severe and prolonged stress exposure impairs homeostatic mechanisms, particularly associated with the onset of depressive illness. Brain food is aimed at preventing as well as treating a growing number of stress-related mental disorders. Some topics on the association of stress and nutrition is reviewed. (1) An increased activity of serotonergic neurons in the brain is an established consequence of stress. An increase in brain tryptophan levels on the order of that produced by eating a carbohydrate-rich/protein-poor meal causes parallel increases in the amounts of serotonin released into synapses. (2) Eating is thought to be suppressed during stress, due to anorectic effects of corticotrophin releasing hormone, and increased during recovery from stress, due to appetite stimulating effects of residual cortisol. (3) A strong inverse association between coffee intake and risk of suicide. (4) Night eating syndrome has been found to occur during periods of stress and is associated with poor results at attempts to lose weight and disturbances in the hypothalamic-pituitary-adrenal axis. (5) Dietary antioxidants present in fruits and vegetables may improve cognitive function. Therefore, it is concluded that the establishment of functional foods that correctly regulate stress response must be firmly based upon scientific knowledge and legal regulation.