著者

Guihua ZHANG Nobuya SHIRAI Tomoyuki HIGUCHI Hiramitsu SUZUKI Eiji SHIMIZU

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.53, no.6, pp.476-481, 2007 (Released:2008-01-18)

参考文献数

40

被引用文献数

2 3

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The effect of Erabu sea snake (Laticauda semifasciata) lipids on the swimming endurance was investigated in aged mice. Fifty three-week-old male Crlj:CD-1 (ICR) mice were fed one of three experimental diets containing either 6% lard, 6% fish oil, or 6% sea snake lipids for 16 wk. The swimming exercise was carried out in an acrylic plastic tank filled with 25 cm of water maintained at 23oC. Swimming times to exhaustion were measured with a load of 2% of their body weights attached to the tails of the mice. The swimming times to exhaustion of the group that were fed the sea snake lipid diet tended to be longer than those of the lard diet group, and were significantly improved compared with the fish oil diet group (p<0.05). The plasma and muscle lactate levels were significantly lower in the sea snake lipid diet group than in the lard and fish oil diet groups (p<0.05). The liver glycogen and plasma glucose levels of the sea snake lipid diet group did not differ markedly from those of the lard diet group (p>0.05), and were significantly higher than those of the fish oil diet group (p<0.05). These results suggest that an intake of sea snake lipids but not the fish oil, which is also rich in n-3 polyunsaturated fatty acids (n-3 PUFAs), is useful for improving the swimming endurance of aged mice by attenuating lactate production and/or enhancing lactate clearance during swimming exercise, and the n-3 PUFAs contained in the sea snake lipids did little or nothing for this improved endurance.

著者

Ken Tokuyasu Kenji Yamagishi Yasumasa Ando Nobuya Shirai

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2022_0003, (Released:2022-08-29)

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Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes <1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of “nata puree,” a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.