- 著者
- Hiroshi TAKII Takashi KOMETANI Takahisa NISHIMURA Takashi KURIKI Tohru FUSHIKI
- 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
- vol.10, no.4, pp.428-431, 2007-11-25 (Released:2008-08-28)
- 参考文献数
- 18
- 被引用文献数
- 20 22
Gastrointestinal disorders after ingesting a sports drink were investigated during bicycle exercise. The experiment consisted of a preliminary exercise, a 10 min rest, and 30 min of exercise. Seven healthy untrained volunteers ingested either water or a sports drink based on highly branched cyclic dextrin (HBCD), commercially available dextrin of DE16 or glucose immediately after the preliminary exercise. The mean gastric emptying time after ingestion of the HBCD-based sports drink was significantly faster than that of the glucose-based drink. Gastrointestinal disorders were monitored by a questionnaire. The mean degree of subjective flatulence and the mean number of belches were few with the HBCD-based drink during exercise. When volunteers drank the sports drink based on 10% HBCD during bicycle exercise, they experienced few gastrointestinal disorders and consequently could continue the exercise comfortably with little fatigue.
- 著者
- Satoshi Haramizu Fuminori Kawabata Koichiro Ohnuki Naohiko Inoue Tatsuo Watanabe Susumu Yazawa Tohru Fushiki
- 出版者
- Biomedical Research Press
- 雑誌
- Biomedical Research (ISSN:03886107)
- 巻号頁・発行日
- vol.32, no.4, pp.279-284, 2011 (Released:2011-08-30)
- 参考文献数
- 22
- 被引用文献数
- 7 13 5
Enhancement of energy expenditure and reducing energy intake are crucial for weight control. Capsiate, a non-pungent capsaicin analog, is known to suppress body fat accumulation and reduce body weight by enhancing of energy expenditure in both mice and humans. However, it is poorly understood whether suppressing body fat accumulation by capsiate administration is equal to exercise or not. The aim of this study is to compare the effects of repeated administration of capsiate and exercise and to investigate the weight rebound after repeated capsiate administration and/or exercise. In the present study, we report that 2 weeks treatment of capsiate and exercise increased energy metabolism and suppressed body fat accumulation during 4 more weeks of ad libitum feeding. The body weight in capsiate and exercise groups was significantly lower than that of control group. The oxygen consumption was significanlty increased in capsiate and exercise groups than in the vehicle administered mice. In addition, the abdominal adipose tissue weight in capsiate and exercise groups was significantly lower than that of control group. These results indicate that suppressing body fat accumulation by capsiate intake is beneficial for maintaining an ideal body weight as exercise.
- 著者
- Yoko NAGAO Hozue KODAMA Tomomi YAMAGUCHI Toshihiko YONEZAWA Ayako TAGUCHI Seiji FUJINO Keiichi MORIMOTO Tohru FUSHIKI
- 出版者
- (社)日本農芸化学会
- 雑誌
- Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)
- 巻号頁・発行日
- vol.63, no.3, pp.468-473, 1999 (Released:2005-03-17)
- 参考文献数
- 20
- 被引用文献数
- 15
A lowered subjective evaluation of the taste and flavor of beer due to staleness or to the addition of an unpleasant taste and flavor was found to be closely correlated with the urination rate. Beer in the same lot was compared immediately after shipment from the brewery and after leaving at room temperature for 1 month or 5 months. Each beer sample was given to volunteers at the rate of 3 ml/kg/15 min for 2 hours, and the urine volume was measured every 30 minutes. The urination rate was highest from the volunteers who drank fresh beer and lowest from those who drank 5-month-old beer. The subjective evaluation of both the taste and drinkability of 5-month-old beer was significantly lower than that of fresh beer. Beer samples with various unpleasant taste and flavor substances added lowered the urination rate. The results suggest that the perception of an unpleasant taste and off-flavor would lower the urination rate.
- 著者
- Kumiko NAKANO Haruka KUBO Shigenobu MATSUMURA Tsukasa SAITO Tohru FUSHIKI
- 出版者
- (社)日本農芸化学会
- 雑誌
- Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)
- 巻号頁・発行日
- vol.77, no.6, pp.1166-1170, 2013-06-23 (Released:2013-06-23)
- 参考文献数
- 24
- 被引用文献数
- 6
The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were both significantly preferred over non-oxidized olive oil. Furthermore, this preference was enhanced with an additive of oxidized refined olive oil flavoring preparation at a certain concentration. These results suggest that the aroma of oxidized fat might be present in most fats, and might act as a signal that makes possible the detection of fats or fatty acid sources.
- 著者
- Yasuko MANABE Tohru FUSHIKI
- 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.48, no.2, pp.81-88, 2002 (Released:2009-04-28)
- 参考文献数
- 113
- 被引用文献数
- 2 2
Taste plays an important role in the regulation of food and fluid intake in animals. Taste information on the tongue is transmitted to the brain, and we feel hedonic or aversive sensation from the taste of a food. Various studies have shown that opioids or the dopamigenic system is deeply related to the hedonic response in the brain. Few studies have been made, however, about the aversion to food, which is an important signal for animals to protect them from poison that usually has a bitter taste and causes an aversive sensation. We recently suggested that diazepam binding inhibitor (DBI) was released in the brain after stimulation by an aversive taste and might be involved in the aversive sensations of taste. In this review we describe the studies on aversive sensation after eating and propose a novel concept that food aversion may be divided into aversion and rejection. Furthermore, we suggest that DBI is involved in aversion.
- 著者
- Masashige SUZUKI Tatsuya DOI Sang Jik LEE Koji OKAMURA Seiichi SHIMIZU Goro OKANO Yuji SATO Yoshiharu SHIMOMURA Tohru FUSHIKI
- 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.45, no.4, pp.401-409, 1999 (Released:2009-04-28)
- 参考文献数
- 20
- 被引用文献数
- 13 17
To study the effect of meal timing after exercise on body composition, 20 male rats were assigned to either a group fed a meal right after exercise (R) or a group fed a meal 4 h after exercise (L). Resistance exercise (squatting) was conducted from 6:00 to 7:00, 3 d/wk for 10 wk. Meals were consumed from 7:00 to 8:00 and from 19:00 to 20:00 for R, and from 11:00 to 12:00 and from 19:00 to 20:00 for L. The room was lighted from 7:00 to 19:00. After 10 wk, the body weight was comparable between the groups. The hindlimb muscle weight was higher in R than in L by 6% (p<0.05), whereas the sum of the weight of perirenal, epididymal, and mesenteric adipose tissues was lower in R than in L by 24% (p<0.01). The soleus lipoprotein lipase (LPL) activity was higher in R than in L by 70% (p<0.01), and the activity negatively correlated with the adipose tissue weight (r=-0.49, p<0.05). These results suggest the possibility that ingesting a meal right after resistance exercise may contribute to an increase in the muscle mass and to a decrease in the adipose tissue compared to ingesting a meal several hours later.
- 著者
- Takafumi MIZUSHIGE Kazuo INOUE Tohru FUSHIKI
- 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.1, pp.1-4, 2007 (Released:2008-01-25)
- 参考文献数
- 35
- 被引用文献数
- 24 52
Fatty foods are very palatable. Most mammals, including humans, prefer high-fat food to low-fat food. Neuropeptides and neurotransmitters, which are related to the hedonic or aversive response in the brain, are released after a basic tastant (i.e., sweet, sour, salty, bitter or umami) is accepted by the taste receptors in the taste bud cells. In addition, recent evidence suggests that dietary fat, especially free fatty acids, may be perceived chemically in taste bud cells as well as the basic tastant. Recently, it was suggested that long-chain fatty acids accepted into CD36/FAT, a long-chain fatty acid transporter, in circumvallate papillae of the tongue play an extremely important role in the palatability of dietary fat. In this review, we describe the studies on the reception of fatty acids in the oral cavity, and on the signal transmission from the oral cavity to the brain. We hypothesize that long-chain fatty acids are recognized on the tongue, and then neuropeptides and neurotransmitters such as β-endorphin and dopamine are released in the brain. We suggest that this knowledge is one of the mechanisms of the palatability of dietary fat.