著者

Munehiro YOSHIDA Kyoden YASUMOTO Kimikazu IWAMI Hiroyuki TASHIRO

出版者

Japan Society for Bioscience, Biotechnology, and Agrochemistry

雑誌

Agricultural and Biological Chemistry (ISSN:00021369)

巻号頁・発行日

vol.45, no.7, pp.1681-1688, 1981 (Released:2006-03-27)

参考文献数

29

被引用文献数

6

---

A major proportion of selenium in bovine milk was found in fluorornetric analysis to be associated with the casein fraction, largely in alkali-labile form, and the rest with the whey fraction mostly in free selenite form. This uneven distribution of milk selenium seems to provide an explanation for selenium deficiency in purified caseins. The activity of glutathione peroxidase, a selenoprotein, in the liver of growing male rats fed ad libitum low-selenium diets containing either vitamin-free casein or Torula yeast 0.065 ±0.012 or 0.015 ±0.004μg Se/g diet, respectively) for 3 weeks decreased to 4 to 6% of that of the control rats fed a commercial stock diet (0.185±0.092fig Se/g diet). Selenium status was evaluated by three different parameters for the rats assigned under pair-feeding regimen to those vitamin-free casein-based diets which were supplemented with graded levels of selenium as sodium selenite. The hepatic levels of the thiobarbituric acid-reactive substance, an indication of lipid peroxidation, decreased to control level with selenium supplementation per g diet of 0. 1 μg and over. The hepatic glutathione peroxidase activity reached a plateau above a 0. 1 μg/g diet of selenium supplementation, whereas the erythrocyte enzyme activity increased with increasing levels of supplementary selenium. These results support the notion that semi-purified diets containing vitamin-free casein as a prime protein source would not satisfy the selenium requirement of growing animals unless deliberately supplemented with additional selenium.

著者

Kenji FUKUMOTO Yasuyuki TSUKAMASA Masaru ASAI Yoshiyuki TOHMA Yoshiaki AKAHANE Kyoden YASUMOTO

出版者

Japanese Society for Food Science and Technology

雑誌

NIPPON SHOKUHIN KOGYO GAKKAISHI (ISSN:00290394)

巻号頁・発行日

vol.36, no.3, pp.208-213, 1989-03-15 (Released:2009-04-21)

参考文献数

11

被引用文献数

1 1

---

豚肉を塩漬し,加熱処理した後の塩漬風味の変化と塩漬温度・時間の関係及び塩漬風味形成に対する亜硝酸塩の必要性について通常処理肉と無菌化処理肉を用いて調べた. 通常処理肉に亜硝酸塩を添加し, 15℃で塩漬すると短時間で塩漬風味が形成された.一方,亜硝酸塩無添加系では風味は悪く, pHも大きく低下した.残存亜硝酸根量は塩漬温度が高いほど速く減少した.無菌化処理肉に亜硝酸塩を含む塩漬剤を添加するのみで塩漬風味を形成させることができた.このことから,塩漬風味の形成に亜硝酸塩が直接関与していることが示唆された.