著者

Tatsuhiro Matsuo Takako Yamada Tetsuo Iida Susumu Mochizuki Akihide Yoshihara Kazuya Akimitsu

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess22116, (Released:2022-08-15)

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d-Allulose (d-psicose) is a rare sugar, that contains no calories and exhibits 70% relative sweetness when compared with sucrose. Recently, several studies have demonstrated the anti-obesity effect of d-allulose, mediated by suppressing lipogenesis and increasing energy expenditure. Medium-chain triacylglycerols (MCTs) are lipids formed by 3 medium-chain fatty acids (MCFAs) with 6–12 carbon atoms attached to glycerol. MCTs have been expensively studied to reduce body fat accumulation in rats and humans. The anti-obesity effect of MCTs was not confirmed depending on the nutritional conditions because MCT might promote lipogenesis. In the present study, we examined the effects of simultaneous intake of diets containing low (5%) or high (13%) MCTs, with or without 5% d-allulose, on body fat accumulation in rats (Experiment 1). Furthermore, we assessed the interaction between 5% MCT and 5% d-allulose in the diet (Experiment 2). In Experiment 1, intra-abdominal adipose tissue weight was significantly greater in the high MCT diet groups than in the commercial diet (control) group. d-Allulose significantly decreased weights of intra-abdominal adipose tissue, carcass fat, and total body fat, however, these weights increased as the amount of MCT added increased. In Experiment 2, d-allulose significantly decreased almost all body fat indicators, and these values were not influenced by the presence or absence of MCT addition. The antiobesity effect of d-allulose was observed with or without dietary MCT, and no synergistic effect was detected between d-allulose and MCT. These results suggest that d-allulose is a beneficial food ingredient in diets aimed at reducing body fat accumulation. However, further research is required on the synergistic effects between d-allulose and MCTs.

著者

Miku Miyoshi Isao Kimura Tadao Inazu Hirotoshi Tamura Ken Izumori Kazuya Akimitsu

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00175, (Released:2024-01-11)

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Three tsukudani seasoning liquid models of soy sauce and amino acid seasoning liquid mixed with rare sugar syrup (RSS, main rare sugars: D-allulose, D-sorbose, D-tagatose, D-allose), glucose-fructose liquid sugar (GF), and white sugar (WS) were heated in a headspace sampler to create a delicious aroma. The aroma components generated were then analyzed using HS-GC/MS. As a result of the Maillard reaction, brown color intensity measured at absorbance 420 nm in the RSS liquid was significantly higher than in the GF and WS liquids. Principal component analysis of the quantitative data of the aroma compounds revealed 1.1–4.5 times more furans such as furfural, furfuryl alcohol, 2,5-diethyl tetrahydrofuran, and 3-phenylfuran were released from RSS than from GF and WS, which contributed to the characteristic aroma components of the tsukudani seasoning liquid. These results suggest that the four main rare sugars in the RSS are involved in the aroma formation.

著者

Miku Miyoshi Tadao Inazu Hirotoshi Tamura Ken Izumori Kazuya Akimitsu Isao Kimura

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-21-00280, (Released:2022-10-28)

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For rare sugars to be used in fermented foods, their effect on microorganisms used in soy sauce brewing must first be determined. Here, when soy sauce-brewing microorganisms were cultured with a mixture of four rare sugars (D-allulose, D-allose, D-tagatose, and D-sorbose) with D-glucose, growth was not inhibited when the percentage of each rare sugar did not exceed 60 % of the carbon source. D-Tagatose was not inhibitory, even at 100 % of the carbon source, and it had the same effect as D-glucose on lactic acid fermentation by Tetragenococcus halophilus. To confirm soy sauce can be brewed with rare sugars, we conducted a small-scale brewing study with a rare sugar syrup (RSS). After aerobic fermentation by the yeast, the relative composition of each rare sugar remaining in the brew was 95 % allulose, 34 % allose, 68 % tagatose, and 84 % sorbose of the respective original concentration. Analyses of the final product found that acidic bitterness and acidic bitter aftertaste of the soy sauce were suppressed compared to the control, and this was attributed to a decrease in the amount of basic amino acids, which might be related to bitterness, during brewing.

著者

Saeko Konishi-Sugita Kayo Sato Etsuko Mori Yuko Abe Miho Hazebayashi Kenji Gomi Mitsuaki Tabuchi Gan Kisaki Tetsuo Fukuda Tetsuro Manabe Kohei Hamano Mamoru Ohtani Katsuhiko Suezawa Kazuya Akimitsu Ikuo Kataoka

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.UTD-340, (Released:2022-06-15)

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The pathogenic bacterium Pseudomonas syrinage pv. actinidiae causes bacterial canker disease, which is the most damaging disease afflicting kiwifruit (Actinidia chinensis). The most prevalent strain is biovar 3 (Psa3), which is highly pathogenic. Therefore, Psa3-resistant varieties of kiwifruit are urgently needed. A previous study reported that Actinidia rufa, a wild Japanese species related to kiwifruit, is highly resistant to Psa3. Genome-wide DNA markers may be useful to locate the loci that confer Psa3 resistance. Therefore, in the present study, we used published kiwifruit genome sequence information to design 1,101 simple sequence repeat (SSR) markers covering the entire kiwifruit genome in silico. We next examined DNA polymorphisms in more than 1,000 polymerase chain reaction products for potential use as SSR markers among A. rufa Fuchu and A. chinensis FCM1, a pollen-providing parent Fuchu A. chinensis male 1, and other kiwifruit cultivars in order to develop Psa3 resistant kiwifruit cultivars. We finally obtained 351 polymorphic markers, in the entire kiwifruit genome, which can be applied to produce next-generation kiwifruit cultivars, including Psa3-resistant cultivars.