- 著者
- Kiyoko Kaneko Yasuo Aoyagi Tomoko Fukuuchi Katsunori Inazawa Noriko Yamaoka
- 出版者
- The Pharmaceutical Society of Japan
- 雑誌
- Biological and Pharmaceutical Bulletin (ISSN:09186158)
- 巻号頁・発行日
- vol.37, no.5, pp.709-721, 2014-05-01 (Released:2014-05-01)
- 参考文献数
- 42
- 被引用文献数
- 103 155
Purines are natural substances found in all of the body’s cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which results in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hyperuricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. When the ratio of the four purine bases (adenine, guanine, hypoxanthine, and xanthine) was compared, two groups of foods were identified: one that contained mainly adenine and guanine and one that contained mainly hypoxanthine. For patients with gout and hyperuricemia, the amount of total purines and the types of purines consumed, particularly hypoxanthine, are important considerations. In this context, the data from our analysis provide a purine content reference, and thereby clinicians and patients could utilize that reference in nutritional therapy for gout and hyperuricemia.
- 著者
- Tatsuyuki SUGAHARA Hideo KAWAI Mutsuko MATSUZAWA Satoko FUJISHIRO Yasuo AOYAGI Yutaro HOSOGAI
- 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.37, no.7, pp.540-546, 1990-07-15 (Released:2010-01-20)
- 参考文献数
- 15
- 被引用文献数
- 3 5
土に発生する野生食用キノコ48種56点と栽培キノコ1種1点について, K, Na, Ca, Mg, P, Fe, Cu, Zn, Cd, Pb, AsおよびHgの13種元素の含有量を測定した.これらのキノコは主に関東地方,中部地方,東北地方において, 1979~1986年に採取または購入したものである.無機質の含有量は乾燥量基準値換算で以下に示す範囲であった. K: 1.1~5.4%, Na: 15~170mg/100g,Ca: 2~89mg/100g, Mg: 8~161mg/100g, P: 165~2028mg/100g, Fe: 3.4~547.0mg/100g, Cu: 0.1~41.6mg/100g, Zn: 0.7~20.8mg/100g, Mn: 0.4~13.3mg/100g, Cd: 検出限度以下~86.05ppm,Pb: 検出限度以下~20.26ppm, As: 検出限度以下~93.25ppm, Hg: 検出限度以下~6.67ppm.キノコの種の違いによって無機質量に差がみられた.同種間ではいくつかの特徴が認められた.
1 0 0 0 OA Mineral Contents in Edible Mushrooms
- 著者
- Hideo KAWAI Tatsuyuki SUGAHARA Mutsuko MATSUZAWA Kayoko SUMIYASHIKI Yasuo AOYAGI Yutaro HOSOGAI
- 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.33, no.4, pp.250-255, 1986-04-15 (Released:2010-01-20)
- 参考文献数
- 18
- 被引用文献数
- 8 12
野生食用キノコ24種27点と栽培種5種6点について,K, Na, Ca, Mg, P, Fe, Cu, Zn, Mn, Cd, Pb, ASおよびHgの13種元素の含有量を測定した.これらのキノコは主に東京,東北地方,中部地方において,1979年および1980年に採取または購入したものである.元素の含有量は乾燥重量当たりで以下にご示す範囲であった.K: 1.1~5.3%, Na: 11~267mg/100g, Ca: 5~342mg/100g, Mg: 59~299mg/100g, P: 59~1938mg/100g, Fe: 4.9~419.4mg/100g, Cu: 0.2~23.2mg/100g, Zn: 0.4~16.3mg/100g, Mn: 0.8~10.2mg/100g, Cd:0.0~38.8ppm, Pb: 0.0~17.1ppm, AS:0.0~18.0ppm, Hg: 0.0~6.3ppm.キノコの種の違いによって無機質含有量に著しい差がみられた.同種間では無機質量にいくつかの特徴が認められた.
- 著者
- Hideo KAWAI Tatsuyuki SUGAHARA Satoko FUJISHIRO Mutsuko MATSUZAWA Yasuo AOYAGI Yutaro HOSOGAI
- 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.37, no.6, pp.468-473, 1990-06-15 (Released:2011-02-17)
- 参考文献数
- 7
- 被引用文献数
- 6 9
木に発生する野生食用キノコ13種17点と栽培種4種6点についてK, Na, Ca, Mg, P, Fe, Cu, Zn, Mn,Cd, Pb, AsおよびHgの13種元素の含有量を測定した.これらのキノコは主に中部地方および東北地方で,1979年から1986年に採取または購入したものである. 無機質の含有量は乾燥量基準値換算で以下に示す範囲であった. K: 0.2~6.8%, Na: 8~206mg/100g,g, Mg: 20~168mg/100g, P28~1370mg/100g, Fe: 1.1~68.6mg/100g, CuO.1~4.Omg/100g, Zn: 0.2~8.1mg/100g, MnO.4~3.9mg/100g, Cd: BDL (検出限度以下)~4.64ppm, Pb: BDL~5.44ppm, As: BDL~0.27ppm, Hg: BDL~1.21ppm. 同科,同属,同種間では無機質量にいくつかの特徴が認められた.タコウキン科は全体と比較するとFeを除き低値であった.ナラタケ属の無機質は高含有量であり,CaとFe以外は差がなかった.ナラタケとマスタケは各種無機質量がCa以外は同量であった.土に発生するキノコは木に発生するキノコに比べCu,Zn, MnおよびHgが有意に高値(p〈0.01)であった.キシメジ科において,木に発生するキノコは土に発生するキノコと比較してMgは高値, Hgは低値(p〈0.05)であった.
- 著者
- Yasunori MAEJIMA Hiroki NAKATSUGAWA Daiki ICHIDA Mayumi MAEJIMA Yasuo AOYAGI Takashi MAOKA Hideo ETOH
- 出版者
- Japan Society for Bioscience, Biotechnology, and Agrochemistry
- 雑誌
- Bioscience, Biotechnology, and Biochemistry (ISSN:09168451)
- 巻号頁・発行日
- vol.75, no.9, pp.1708-1712, 2011-09-23 (Released:2011-09-23)
- 参考文献数
- 25
- 被引用文献数
- 18
Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2″-hydroxynicotianamine (HNA) were identified as angiotensin I-converting enzyme (ACE) inhibitors. NA and HNA increased during fermentation. Indole-3-ethanol was identified as an antioxidant (a SOD active substance), and may have been generated from tryptophan during fermentation because it was not contained in green buckwheat juice. A safety test demonstrated that FBS contained were safe functional food components, showing negative results in buckwheat allergy tests. Any buckwheat allergy substances might have been degraded during the fermentation process.