著者

Masakazu HARA Mayuko KISHIMOTO Toru KUBOI

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.5, no.1, pp.80-81, 1999 (Released:2006-09-08)

参考文献数

13

被引用文献数

8 10

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The contents of d-limonene, a major essential oil component in citrus species, were determined in Citrus unshiu, C. sinensis and C. limon during fruit development. d-Limonene was separated from l-limonene by a capillary chiral column attached to GC. The ratio of d-form in the total limonene remained higher than 95% throughout all stages of development. In these fruits, d-limonene content reached maximum just before the pericarps turned from deep green to yellowish green. d-Limonene synthesis was confirmed to take place in the early stage of development within the month from August to September.

著者

Haruyo IWASAWA Masatoshi YAMAZAKI

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.15, no.3, pp.275-282, 2009 (Released:2009-08-06)

参考文献数

17

被引用文献数

2 9

---

We have studied the neutrophil-increasing effects of fruits and vegetables and their priming effects on cytokine induction. Among fruits, bananas exhibited the most marked priming effects. Therefore, we evaluated possible differences in the biological response modifier (BRM)-like activities of bananas (such as the effects on neutrophil accumulation and macrophage morphology, and the priming effects on cytokine induction), according to their strain and maturity, using a conventional strain and a strain for highland cultivation. As a result, the total intraperitoneal leukocyte count and % neutrophils increased in parallel with the concentration and maturity of banana extracts. These effects were more marked in the highland strain. After the addition of banana extracts, marked macrophage spreading was observed, and morphological changes differed according to the strain and maturity of bananas. The priming effects on TNF-α or IL-12 induction also differed according to the maturity and strain of bananas, and could also be confirmed after oral administration. These results suggest that banana intake is associated with various BRM-like activities, and these effects differ according to the maturity level of the bananas.

著者

Kazuhiro Kubo Mayu Kasumi Takatoshi Yamashita

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-23-00059, (Released:2023-07-27)

被引用文献数

1

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Hard water is softened because its use in everyday life can cause various problems in the living environment. However, existing water-softening methods have a number of drawbacks. Here we examined a new water-softening method involving atomization. Three concentrations of calcium-based synthetic hard water and a commercial natural hard water were prepared. Each hard water was sprayed into the atmosphere at 1 MPa from an atomization nozzle and then collected. Part of the collected water was recirculated, and the atomization treatment was continued. After the treatment, a white precipitate and fine bubbles were generated, the Ca2+ concentration and electrical conductivity decreased, and the pH increased. Then over time, the white precipitate increased slowly and the Ca2+ concentration decreased until finally it almost fell within the recommended range. This water-softening phenomenon was thought to be due to expansion of the gas-liquid interfacial area and generation of fine bubbles with atomization. This method is extremely simple and expected to show high versatility.

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 23

---

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

Shigehiro NAITO Shinji FUKAMI Yasuyuki MIZOKAMI Rieko HIROSE Koji KAWASHIMA Hiroyuki TAKANO Nobuaki ISHIDA Mika KOIZUMI Hiromi KANO

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.11, no.2, pp.194-201, 2005 (Released:2006-11-08)

参考文献数

19

被引用文献数

19 25

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The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and using scanning electron microscopy (SEM) with and without distilled-water soaking of the samples. MRI revealed that pores became larger and rounder in yukone breads compared to control breads using the sponge dough method, while the number of pores decreased in yukone breads. SEM revealed many starch granules on the surface of pore walls in the control breads, whereas the yukone breads contained starch gels cemented between starch granules. Gluten nets were found to be uniform and oriented in the control breads and became thicker and coarser in the yukone breads. Comparing the SEM images of two commercial white breads made by the yukone method, the fine gluten nets under the starch walls were found to be considerably different.

著者

Aya Iwamoto Tomoyo Nakamura Naoki Narisawa Yukimasa Kawasaki Shin Abe Yasuyoshi Torii Hidenobu Senpuku Fumio Takenaga

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.24, no.1, pp.129-137, 2018 (Released:2018-03-24)

参考文献数

33

被引用文献数

3 5

---

Our previous study indicated that certain commercially available proteases inhibit biofilm formation by cariogenic streptococci. Natto made from soybeans cultured with Bacillus subtilis natto contains an abundance of proteolytic enzymes. In this study, we investigated the correlation between the protease activity of extracts from 36 commercially available natto products and the inhibition of biofilm formation. The biofilm inhibitory effect was found to correlate with the level of protease activity in the natto extracts, without reducing the viable cell numbers. The natto extract markedly inhibited the production of a water-insoluble glucan by Streptococcus mutans, which is the main agent involved in the formation of biofilm by cariogenic streptococci. The characteristics of the protease present in the extract were similar to those of nattokinase. Our results indicate that the protease activity exhibited by extracts of the Japanese fermented food natto reduces the risk of caries by inhibiting biofilm formation.

著者

Chao ZHAO Kun ZHAO Xiaoyan LIU Yi-fan HUANG Bin LIU

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.19, no.4, pp.661-667, 2013 (Released:2013-09-05)

参考文献数

35

被引用文献数

6 10

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Orthogonal experiment was used to optimize the extraction conditions of Flammulina velutipes mycelia polysaccharides (FvP). Four independent variables (ratio of water to raw material, initial pH value, extracting temperature, and extracting time) were taken into consideration. A yield of FvP of 2.19% was obtained under an optimized condition (ratio of water to material of 50:1, initial pH value of 6.0, extracting temperature of 85°C, and extracting time of 6 h). Subsequently, antioxidative properties of FvP-2 (crude polysaccharides) and FvP-3 (deproteinized polysaccharides) prepared from F. velutipes mycelia were evaluated by monitoring the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and hydroxyl radical scavenging activity, together with antitumor activity against the human hepatocellular carcinoma BEL-7402 cells. DPPH scavenging rate of 65.85% and hydroxyl radical scavenging rate of 71.24% were obtained at 200 μg/mL of FvP-3. The inhibition rate of BEL-7402 cells was up to 45% at 640 μg/mL of FvP-2. These results suggested that FvP possesses potent antioxidant and antitumor properties. The polysaccharide may be useful as a functional food additive and an antioxidant and antitumor agent.

著者

Misa Ogushi Momoko Imai Minako Yoshizawa Kengo Suzuki Naoki Harada

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.26, no.1, pp.153-158, 2020 (Released:2020-03-08)

参考文献数

31

---

Background: β-Glucans reportedly inhibit gastric ulceration; however, it is unclear which form of the polysaccharide is important for this inhibitory effect. In this study, the effect of paramylon from Euglena gracilis (β-(1,3)-glucan) on gastric ulcers was evaluated. Materials and methods: Wistar rats were exposed to water-immersion restraint stress (WIRS). Results: Dietary intake of Euglena extract powder, paramylon (insoluble), and amorphous paramylon (soluble) decreased the area of gastric ulceration in comparison with the control group. WIRS-induced increases of inducible nitric oxide synthase expression in the gastric mucosa and serum IgA and alanine aminotransferase levels were suppressed in rats fed with Euglena extract powder, paramylon, or amorphous paramylon. These results indicate that paramylon and amorphous paramylon suppressed gastric ulcers, presumably by reducing oxidative damage resulting from WIRS. In addition, our data suggest that Euglena extract powder, paramylon, and amorphous paramylon prevent the WIRS-induced influx of proinflammatory molecules from the gut.

著者

Tomoya Nagano Kaori Hayashibara Manabu Ueda-Wakagi Yoko Yamashita Hitoshi Ashida

出版者

社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.21, no.3, pp.489-494, 2015 (Released:2015-09-10)

参考文献数

26

被引用文献数

13

---

We previously reported that the intake of black tea promotes translocation of the insulin-sensitive glucose transporter (GLUT) 4 in skeletal muscle. In this study, we investigated whether black tea polyphenols (BTP) promote GLUT4 translocation in L6 myotubes. BTP promoted glucose uptake accompanied by GLUT4 translocation in L6 myotubes. As the molecular mechanism, BTP induced the phosphorylation of insulin receptor substrate-1, atypical protein kinase C, Akt Thr308, Akt substrate 160, and AMP-activated protein kinase (AMPK), but did not affect that of Akt Ser473. BTP increased glycogen accumulation through inactivation of glycogen synthase kinase 3β (GSK-3β). Theaflavin, one of the major components in black tea, also promoted the glucose uptake accompanied by GLUT4 translocation observed with BTP in L6 myotubes. These results indicate that BTP activates both PI3K- and AMPK-dependent pathways to promote GLUT4 translocation and glycogen accumulation in skeletal muscle cells. Moreover, theaflavin is one of the active components in BTP.

著者

Ana L. LANFRANCHI Norma H. SARDELLA

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.16, no.5, pp.499-504, 2010 (Released:2010-11-17)

参考文献数

22

被引用文献数

4 11

---

Some studies support the effectiveness in controlling nematodes in fishes for human consumption by freezing at –20°C and by cooking at 74°C by microwave process. The aim of this work was to analyse the effect of different treatments over anisakids from Argentinean fishes. The known anisakids in fishes from Argentina belong to genera Hysterothylacium, Terranova, Anisakis, Contracaecum and Pseudoterranova, being the three latest recognised as pathogens for human. Living larvae of anisakids obtained from fishes were used for survival assessment. Some parasites were kept in NaCl (0.85%) at 4-5.5°C until death. Anisakis, Terranova, Pseudoterranova, Contracaecum and Hysterothylacium survived during 330, 75, 75, 210 and 90 days, respectively. For freezing, microwaving and salting treatments, infected fillets were exposed at –20°C until 24 hours, 1 minute at 64.05°C and 75.56°C and to salt during 24 hours, respectively. No surviving anisakids were observed neither after freezing nor salting. Anisakis sp. survived at 64.05°C.

著者

Kazuki Iwashita Motoki Sumida Kazuya Shirota Kentaro Shiraki

出版者

社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.22, no.6, pp.743-749, 2016 (Released:2016-12-28)

参考文献数

31

被引用文献数

11

---

Surimi wash-water (SWW) contains a high concentration of protein resulting in a negative environmental impact and high disposal costs. Isoelectric point precipitation has been used for protein recovery from SWW. Here, we show an improved protein recovery method combining pH shift and heat treatment for Alaska pollock SWW. In a laboratory-scale experiment, a pH shift from neutral to pH 5 precipitated 63% of the SWW protein and subsequent heat treatment at 60°C precipitated almost all of the remaining protein. In a factory-scale experiment, the optimized pH shift and heat treatment yielded a 21% protein pellet with a 79% moisture content. The SWW protein gel thus obtained showed suitable quality as a surimi product as determined by the similar whiteness and strength as gel prepared from low-grade surimi. The optimized method combining pH shift with heat treatment improves the protein yield from SWW and prevents environmental pollution.

著者

Yumiko Nakanishi Kentaro Irie Masatsune Murata

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.24, no.1, pp.159-167, 2018 (Released:2018-03-24)

参考文献数

22

被引用文献数

1

---

Pasta samples boiled for different times and mixed with tomato sauce were physically and chemically evaluated to determine the factors affecting the suitability of boiled pasta with tomato sauce for eating. Physical properties of the pasta boiled for the shortest time changed greatly when sauce was added. The texture of the pasta boiled for the longest time was soft, because the core lacked a non-gelatinized region. In a force–strain curve, the change in the force after the breaking point of the pasta boiled for the shortest time was the largest after sauce addition. The T2 values and chlorine distribution of pasta samples showed that the amount of penetration of the sauce ingredients to the core of the pasta boiled for the shortest time was less than that of the pasta boiled for the longest time. These results suggest that small changes in the physical properties after the sauce addition, sufficient penetration of the sauce ingredients to the core, and the presence of a non-gelatinized region at the core are critical factors affecting the suitability of boiled pasta with tomato sauce for eating.

著者

Ikuko MAEDA Akemi K. HORIGANE Mitsuru YOSHIDA Yoshihiro AIKAWA

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.15, no.2, pp.107-116, 2009 (Released:2009-06-16)

参考文献数

27

被引用文献数

11 16

---

Magnetic resonance imaging (MRI) was employed to observe water diffusion within two kinds of buckwheat noodles (marunuki, sarashina) and one kind of wheat noodle during boiling and holding. The apparent diffusion coefficients for water were statistically estimated with Fick's second law using a rectangular cylinder model, and the changes in moisture distribution in buckwheat and wheat noodles were compared quantitatively. Apparent diffusion coefficients of water in noodles during boiling were 4 to 7 × 10–6 cm2/sec. The diffusion coefficients of water in buckwheat noodles during boiling were higher than those in wheat noodles. For each noodle, the diffusion coefficient during holding after boiling was 2 to 3 × 10–7 cm2/sec and constant through the holding time, from 30 to 120 min. The diffusion coefficients in buckwheat noodles during holding were lower than those in wheat noodles. These results show that, as compared with wheat noodles, buckwheat noodles cooked more rapidly and lost favorable texture during holding.

著者

Tamaki Sato Kazuhiro Tobiishi Tsuguhide Hori Tomoaki Tsutsumi Hiroshi Akiyama Toshiro Matsui

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.29, no.4, pp.347-356, 2023 (Released:2023-07-20)

参考文献数

39

---

We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72–122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.

著者

Shinichiro Hatakeyama Toshiyoshi Kawaguchi Takuya Yamaguchi Daisho Yoshihara Kana Takahashi Masayuki Akiyama Reiko Koizumi Kazuhiro Miyaji Yasuhiro Takeda Mito Kokawa Yutaka Kitamura

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.29, no.3, pp.197-209, 2023 (Released:2023-05-20)

参考文献数

22

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A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-all-that-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.

著者

Koji TAKATERA Yoshiaki MIYAKE Masanori HIRAMITSU Takashi INOUE Takao KATAGIRI

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.18, no.1, pp.127-130, 2012 (Released:2012-06-27)

参考文献数

19

被引用文献数

1 6

---

We investigated the effects of citric acid and lemon juice on iron absorption and improvement of anemia in iron-deficient rats. In Expt. 1, rats were administered ferric iron solution (2 mg/kg) with various concentrations of citric acid (1 − 6%) by a single oral gavage. The serum iron levels were significantly higher in rats treated with citric acid than those without citric acid. In Expt. 2, anemic rats were administered ferric iron solution (control) with 1% citric acid or diluted lemon juice containing 1% citric acid by oral gavage dose of 2 mg Fe3+/kg/day for 20 d. Heart weight and unsaturated iron-binding capacity (UIBC) were significantly lower in the citric acid group, whereas serum iron level and hematocrit value were significantly higher in the citric acid group than in the control group. Hemoglobin concentration was significantly higher in the citric acid group and lemon juice group. These results suggest beneficial effects of citric acid and lemon juice on iron bioavailability.

著者

Koji Muramoto

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.23, no.4, pp.487-494, 2017 (Released:2017-09-08)

参考文献数

47

被引用文献数

4 28

---

Lectins, noncatalytic sugar-binding proteins of nonimmune origin, are widely distributed in the most common foods and feeds in varying amounts. Since many lectins, such as legume lectins, are relatively stable against heat denaturation and proteolytic digestion, the digestive tract is constantly exposed to biologically active lectins contained in fresh and processed foods. Lectins interact with the epithelial surface of the intestine and cause adverse effects, sometimes called food poisoning, in humans and animals. Meanwhile, many interesting biological functions have been discovered in lectins originating from foods or foodstuffs, including immunomodulating effects, selective cytotoxicity against cancer cells, antimicrobial and insecticidal activities, modulating effect on the intestinal transport system, and so on. This review aims to present the current state of research on lectins as bioactive proteins in foods and feeds in order to provide opportunities for application development.

著者

Hasan Tanguler

出版者

社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.23, no.5, pp.772-772, 2017 (Released:2017-10-27)

著者

Tomoe Yamada-Kato Isao Okunishi Yosuke Fukamatsu Hidenori Tsuboi Yusuke Yoshida

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.24, no.3, pp.567-572, 2018 (Released:2018-07-25)

参考文献数

30

被引用文献数

3 4

---

Wasabi is a member of the Brassicaceae family and produces various isothiocyanates (ITCs). Because 6-methylsulfinylhexyl ITC (6-MSITC) is stable among wasabi ITCs, it has potential as a functional compound. Hair loss can have psychological and social effects on an individual because of its impact on appearance. In this study, we investigated the stimulatory effects of 6-MSITC by culturing on human follicle dermal papilla cells (DPCs). Results showed that 6-MSITC significantly promoted DPC proliferation and upregulated vascular endothelial growth factor (VEGF) mRNA levels compared to control. Furthermore, 6-MSITC significantly upregulated adenosine A2b receptor (ADORA2b) mRNA levels. Previous studies have reported that VEGF was induced through ADORA1 and ADORA2 pathways. We suggest that 6-MSITC stimulates hair growth on DPCs related to the upregulation of ADORA2b mRNA level. Thus, 6-MSITC may be used as a functional compound.

著者

Tomoe Yamada-Kato Saori Momoi Isao Okunishi Motoyasu Minami Yuichi Oishi Toshihiko Osawa Michitaka Naito

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.22, no.5, pp.665-671, 2016 (Released:2016-10-31)

参考文献数

39

被引用文献数

5 8

---

Wasabi is a plant of Japanese origin belonging to the Brassicaceae family. Although the wasabi rhizome is a popular condiment in Japan, the leaf is typically discarded. For utilization of the wasabi leaf, we investigated its anti-obesity effect on Wistar rats fed a high-fat diet containing wasabi leaf extract (WLE) prepared with 50% ethanol. At the experimental endpoint, WLE had significantly decreased the body weight of rats and upregulated the mRNA expression of the β3-adrenergic receptor (Adrb3) in the interscapular brown adipose tissue (BAT). WLE may have promoted lipid absorption from the dietary fat, as the fecal lipid content was considerably lower in the WLE group. These results suggest that WLE suppressed obesity in rats fed a high-fat diet, which was related to the upregulation of Adrb3 mRNA expression in the interscapular BAT without increased fecal lipid excretion. Thus, wasabi leaves may be used as a functional food material for the suppression of obesity.