著者

Kenji Otsuka Kohmura Hiroyuki Yukihiro Yamamoto

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-23-00013, (Released:2023-08-25)

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This study aimed to evaluate the physiological functions of Asparagus officinalis L. fruit extracts with 70 % ethanol. The polyphenol-concentrated ethyl acetate (EtOAc) fraction of the asparagus fruit extract exhibited high inhibitory activity in vitro, against α-amylase, α-glucosidase, lipase, and angiotensin-I-converting enzyme compared to the other fractions. This fraction also exhibited an anti-proliferative effect on 3T3-L1 preadipocytes, and suppressed lipid accumulation and cell viability of 3T3-L1 adipocytes; it had no such effect on mature adipocytes. This suggests that the anti-lipid accumulation activity of this fraction was due to suppression of the differentiation of 3T3-L1 preadipocytes, and not direct suppression of lipid accumulation. The effect of the EtOAc fraction on 3T3-L1 cells might be partially attributable to luteolin. Thus, A. officinalis L. fruits contain polyphenols which can potentially prevent lifestyle diseases, with luteolin being a promising candidate.

著者

Alejandro Rios-Lozano Humberto Ramos-Sotelo Cuauhtémoc Reyes-Moreno Marely G. Figueroa-Pérez

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-23-00106, (Released:2023-08-25)

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Goldenberry leaves are widely consumed traditionally due to the multiple health benefits attributed to them. The objective of this study was to evaluate the effect of foliar application of salicylic acid (SA) at different concentrations during goldenberry cultivation on the physicochemical and nutraceutical properties of the leaves. The results showed that 0.5- and 1-mM SA treatments significantly increased the levels of total phenolic compounds, flavonoids, extractable phenolic compounds and proanthocyanins in goldenberry leaves. It also had positive effects on chlorophyll levels, although higher SA concentrations tended to decrease chlorophyll content. No SA treatment affected plant growth, pH, or acidity, however, a slight decrease in the total soluble solids content was observed. Proximate analysis revealed that SA treatment did not alter fat and ash content but increased protein content and decreased total carbohydrate content. Moreover, treatment with 0.5 and 1.0 mM of SA resulted in increased levels of proline and phytosterols and exhibited higher antioxidant capacity, attributed to their rich content of bioactive compounds, particularly phenolics. Additionally, 1.0 mM SA treatment enhanced the inhibitory activity of α-amylase and pancreatic lipase, indicating its potential in managing hyperglycemic conditions. These findings highlight the nutraceutical properties of goldenberry leaves and their potential utilization as a byproduct of goldenberry cultivation, warranting further research to explore their metabolite profile and maximize their benefits.

著者

Kazuhiro Morita Erina Takeda Makoto Shimoyamada

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-23-00077, (Released:2023-08-22)

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Raw soymilk separates into two layers upon freeze-thawing. We investigated the effects of high-temperature thawing (50–100 ℃) on the freeze-thaw fractionation of soymilk. After freezing, the samples thawed at high temperatures separated into two layers with similar fractions as observed in samples thawed at low temperatures (10 ℃). As the thawing temperature increased, the separation time of the samples thawed at high temperatures decreased by less than half, when compared to those thawed at low temperatures. The ratio of the weight of the upper layer to the total weight decreased as the thawing temperature increased. The 7S and 11S proteins in soymilk could be fractionated through high-temperature thawing, similar to that through low-temperature thawing. Protein denaturation did not occur upon fractionation at higher temperatures. These results suggest that raw soymilk can be fractionated even through high-temperature thawing and may contribute to the efficient production of freeze-thaw fractionated soymilk.

著者

Hubing Zhao Yingyu Huo Gangren Yang Xiaozhu Liu Zhongtai Li Diao Luo Xiaoyu Zhao Xu Li

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-23-00033, (Released:2023-08-11)

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In order to solve the abnormal fermentation problems caused by the slow and difficult temperature rise in the saccharification piling during the fermentation of sauce-flavor baijiu under low temperatures in winter. A special oxygen dissolving device made of stainless steel was applied in the second sorghum input of sauce-flavor baijiu, as well as the 1th and 2th rounds of saccharification piling fermentation in this study. In addition, its effects on the saccharification piling temperature, the 1 th and 2th rounds of physical and chemical indicators, microbial population, and flavor components are analyzed. The results indicate that the use of a stainless steel oxygen dissolver significantly increased the "piling core" temperature of a saccharification piling and that this improvement was highly correlated with the oxygen dissolver. Additionally, it decreased the water content, sugar concentration, and acidity of the "piling core" of the saccharification piling, all of which were negatively correlated with the height of the dissolved oxygen reactor. Furthermore, the stainless steel special dissolved oxygen device also facilitated the growth and reproduction of saccharification piling microorganisms, particularly yeast. The use of the stainless steel special dissolved oxygen device, therefore, resulted in an increase in the concentration of acetaldehyde, ethyl acetate, propanol, isoamyl alcohol, β-phenylethanol, ethyl palmitate, and other flavoring compounds. Accordingly, the stainless steel special oxygen dissolving device demonstrates a significant application potential in the 1th and 2th rounds of saccharification piling fermentation of sauce-flavor baijiu.

著者

Yuta Yamanouchi Akira Ando Yuko Takano-Ishikawa Hiroshi Ueda

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-22-00186, (Released:2023-08-08)

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Brassicaceae vegetables contain glucosinolate (GSL), which is well known for its role in the plant defense system, bitter substances, and functional components. This study reported the GSL profiles of 18 GSLs in 14 Brassicaceae vegetables (kale, cabbage, kohlrabi, broccoli, cauliflower, komatsuna, pak choi, turnip, choy sum, Chinese cabbage, rutabaga, leaf mustard, leaf radish, and radish root) consisting of 64 cultivars grown in Japan. The GSL compositions showed specific trends among each species, and furthermore, there was considerable variation in the total and individual GSL contents among the cultivars and tissues of the same vegetable. Because each vegetable was grown under the same conditions, this variation was expected to primarily be due to the genetic background. It is desirable to collect additional data from commonly distributed cultivars to conduct more detailed studies on GSLs in Brassicaceae vegetables, such as investigating a negative correlation between GSL consumption and cancer risk.

著者

Marin Abiko Tomonori Koda Hiroko Yano Naoko Fujita Akihiro Nishioka

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-23-00031, (Released:2023-08-07)

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In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G' in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G' of bread batter.

著者

Ruri Ito Noriko Yamanaka-Zamoto Manabu Watanabe Naoko Hamada-Sato

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-22-00220, (Released:2023-08-04)

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We evaluated the environmental impact of aseptically packaged chicken using ohmic heating. Ohmic heating is a method that directly applies electric power to food. CO2 emissions were determined for each stage and compared with retort-heated food products. Retort-heated foods were assumed to be packaged by two methods: retort pouches and canned food. Replacing cans with pouches reduced CO2 emissions by 64 %. CO2 emissions were reduced by more than 80 % by replacing retort heating with ohmic heating. Additionally, the characterized results of 13 environmental areas indicate that the substitution of canned foods with aseptically packaged foods using ohmic heating can potentially reduce the environmental impact by up to 88 %. Furthermore, in the quality evaluation, ohmic-heated foods retained the same or better quality and palatability as the retort-heated foods. Aseptically packaged food products using ohmic heating can be substituted for conventional retort heating methods to reduce the environmental impact without sacrificing palatability.

著者

Kaho Ohta Yuna Motohira Yuki Maruishi Ikuko Minami Hiroshi Kobayashi Hiroya Ishikawa

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-23-00071, (Released:2023-07-31)

被引用文献数

1

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Lipid oxidation in food can result in the generation of off-odor compounds. We investigated the combined effects of α-tocopherol with rosmarinic acid and various antioxidants on the prevention and inhibition of off-odor formation. We added these combined compounds in a linoleic acid emulsion, followed by an oxidation reaction with 2'2-Azobis (2-methylpropionamidine) Dihydrochloride at 37 ℃ for 5 h. The hydroperoxide was measured by the ferric thiocyanate method, and the off-odor components were measured by gas chromatography. Median effect analysis was used to assess the combined effects. The results showed that the combinations of α-tocopherol with rosmarinic acid and caffeic acid exhibited a synergistic effect on inhibition of lipid peroxidation and some off-odor components, likely attributable to the catechol structure in these compounds. Interestingly, the combination of α-tocopherol and rosmarinic acid showed a potent synergistic effect on (E)-2-nonenal and (E)-2-octenal, indicating that the formation process of off-odor components may influence the combined effect.

著者

Makiko Takenaka Noriko Miyake Toshiyuki Kimura Setsuko Todoriki Tetsuo Urushiyama

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.28, no.3, pp.245-255, 2022 (Released:2022-05-20)

参考文献数

16

被引用文献数

2

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This study aimed to find an effective protocol as a cooking pre-treatment for the petioles and young spikes of Petasites japonicus to reduce their contents of pyrrolizidine alkaloids (PAs), a type of natural toxin in plants such as the Asteraceae and Boraginaceae families. After determining the most common cooking pre-treatment methods for petioles and young spikes of Petasites japonicus from a survey of recipes, various treatments were examined for their effectiveness at reducing PAs. It was concluded that both boiling and soaking processes were important for the reduction of PAs in pre-treatment of cooking the petioles and the young spikes of Petasites japonicus, and that a longer soaking time had a greater effect in reducing PAs. PAs in the petioles and young spikes decreased to less than 50% of the original amount in 1 h and 6 h, respectively during soaking after boiling (and peeling).

著者

Kazuya Kobayashi Yuki Matsubara Hiroaki Okuhara Natsuka Takada Masaki Oosaka

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-23-00029, (Released:2023-07-27)

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We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104–105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.

著者

Chotika Viriyarattanasak Yasumasa Ando Nobuko Fukino Yuji Takemura Tomoko Hashimoto

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-23-00055, (Released:2023-07-07)

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This study aimed to investigate the textural properties and cellular structure of three frozen⁄thawed Japanese radish cultivars (‘Kenka aokubi’, ‘Hoshi riso’, and ‘Ryujin miura No. 2’) after freezing and thawing. The impacts of the cell wall components, cell membrane parameters, and total soluble solids on the textural properties were also studied. The greatest firmness and least drip loss were found in the frozen/thawed ‘Ryujin miura No. 2’, followed by the ‘Hoshi riso’ and ‘Kenka aokubi’ cultivars. The cellular structure of frozen/thawed ‘Ryujin miura No. 2’ was well preserved while cell damage was found in the other cultivars. ‘Ryujin miura No. 2’ contained the highest amount of Na2CO3 soluble pectin and the lowest amounts of water soluble pectin in the alcohol-insoluble solids, indicating the greater cell wall rigidity compared to the other cultivars. However, cell membrane parameters were completely lost and no relationship between total soluble solids and textural properties was detected for all frozen/thawed samples. These findings highlight the importance of cultivar selection and cell wall rigidity for improvement of the quality of frozen/thawed Japanese radish.

著者

Amalia Ghaisani Komarudin Daisuke Nei Hiromi Kameya Itaru Sotome Tetsuya Araki

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-23-00011, (Released:2023-07-03)

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Non-thermal atmospheric plasma has emerged as a promising alternative sanitizer because of the presence of highly reactive oxygen species (ROS). This study investigated an integrated bubble-assisted method for more efficient distribution of the reactive species. We aimed to evaluate the antibacterial activity of the plasma-bubbling system against E. coli O157:H7 and determine the presence of reactive species. Two approaches were investigated: direct treatment and plasma-activated water (PAW) generation, using a plasma jet and pure oxygen. E. coli numbers were reduced by 3.3-log within 5 min of PAW treatment, whereas direct treatment achieved a higher log reduction, to below the detection limit, in 3 min. Study of selected scavengers of relevant ROS revealed that hydroxyl radicals (•OH) and singlet oxygen (1O2) are the primary short-lived reactive species. Based on these results, our plasma-bubbling treatment shows promise as an alternative water-based sanitizer.

著者

Kenichi Tanabe Sadako Nakamura Toshiyuki Nakayama Kazuhiro Yoshinaga Chihiro Ushiroda Tsuneyuki Oku

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-23-00037, (Released:2023-06-26)

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Recently, 1,5-anhydro-D-glucitol (1,5-AG) has been manufactured using microbe-derived enzymes and we previously reported that it inhibits intestinal sucrase and maltase activity. However, its function in supplements for diabetes prevention has not been clarified. We investigated the effect feeding of 1,5-AG has of delaying the onset of diabetes through its antioxidant properties. KKAy mice were raised with an AIN93G (control), 3 % or 6 % 1,5-AG, or 6 % erythritol (ERT, positive control) diet for 7 weeks. Urinary glucose excretion in the 6 % 1,5-AG group at 4 and 6 weeks and in the 6 % ERT group at 4, 6, and 7 weeks was significantly lower than in the control group (p < 0.05). After 7 weeks, urine 8-hydroxy-2’-deoxyguanosine, fasting plasma glucose, insulin, total cholesterol, and triacylglycerol in the 6 % 1,5-AG group were lower than in the control group (p < 0.05). Feeding of 6 % 1,5-AG appears to prevent the onset of diabetes-related symptoms through its systemic antioxidant effect.

著者

Wataru Otsu Hideaki Hara Kenjiro Ogawa

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-23-00032, (Released:2023-06-19)

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Retinal pigment epithelium (RPE) is an essential vision component of the human eye due to its nutritional and functional support to photoreceptors. Age-related macular degeneration (AMD) is a progressive, degenerative retinal disease characterized by RPE loss. Ultraviolet (UV) light exposure induces injurious effects on human eyes by generating excess reactive oxygen species (ROS) and is responsible for photoaging. Bilberry (Vaccinium myrtillus L.) and its extract (VME) are known for their potent antioxidant properties. In the present study, we examined the effect of VME on UVA-induced RPE injury. Using an in vitro system with human RPE (ARPE-19) cells, pretreatment with VME suppressed cell death, mitochondrial superoxide production, and activation of the stress response that occurs following UVA irradiation. Furthermore, VME attenuated rotenone-induced mitochondrial ROS and concomitant reduction in cell viability. Our findings suggest that VME has a protective effect against UVA-induced RPE cell damage.

著者

Kosuke Nishi

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-23-00053, (Released:2023-06-16)

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The prevalence of allergic diseases has been increasing worldwide. Allergy is known to be linked to lifestyle and diet. Docosahexaenoic acid (DHA) is an n-3 long-chain polyunsaturated fatty acid found in oily fish and microalgae. DHA is of great interest due to its various beneficial effects on the well-being and health of humans. Furthermore, a number of studies indicate a link between DHA and allergy. This review aims to describe the involvement of DHA in allergy development and allergic responses. Evidence-based research in humans indicates a potential protective effect of DHA consumption on allergy development although it is still controversial. Additionally, DHA has been demonstrated to possess antiallergy activity in laboratory animals and cell-based assays. Recent mechanistic investigations have suggested that not only DHA but its metabolites can be promising agents to prevent the incidence of allergic disease and attenuate allergic symptoms in the near future.

著者

Nana Mikami Yoshitaka Yamashiro Shiho Nagaoka Yuzuki Akamatsu Hayato Maeda Kenichiro Shimada

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-23-00016, (Released:2023-06-12)

被引用文献数

1

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Tomato products containing lycopene can improve the quality of meat products during storage. However, few studies have compared the effects of different tomato products, including tomato paste (PAS), tomato powder (POW), and strained tomato, on meat quality. Herein, under two storage conditions (5 days at 37 °C under fluorescent light and 15 days at 4 °C), thiobarbituric acid values associated with lipid oxidation decreased in sausages prepared using all three tomato products compared to control sausages without tomato products. Tomato products also increased the redness of sausages stored at 4 °C. Texture analysis showed that only sausages prepared with POW and PAS exhibited decreased hardness and increased springiness compared to the control on day 10. Tomato products comparably improved the quality of cooked sausages regarding lipid oxidation and discoloration during storage whereas the texture depended on the product type, suggesting the use of tomato products as natural food additives in meat products.

著者

Tetuya SUGAWARA Kiharu IGARASHI

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.5, pp.499-506, 2009 (Released:2009-12-22)

参考文献数

14

被引用文献数

29 35

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Major flavonoids contained in petals of edible chrysanthemum flowers (Chrysanthemum×morifolium Ramat. forma esculentum Makino, c.v Kotobuki) were identified, and their chemical compounds in relation to their radical scavenging activities and preventive effects against liver injury were compared. Based on retention times and UV spectra, three peaks on the HPLC chromatogram of the polyphenol fraction of edible chrysanthemum flowers confirmed the presence of luteolin 7-O-glucoside, apigenin 7-O-glucoside, and luteolin. Spectroscopic analysis determined the chemical structure of the three newly isolated compounds to be luteolin 7-O-(6''-O-malonyl)-glucoside, apigenin 7-O-(6''-O-malonyl)-glucoside, and acacetin 7-O-(6''-O-malonyl)-glucoside. Increases in plasma aspartate aminotransferase and alanine aminotransferase activities in mice (induced with liver injury by injection of carbon tetrachloride) were strongly suppressed by oral administration of luteolin and luteolin 7-O-(6''-O-malonyl)-glucoside, which have stronger radical scavenging activity than other compounds. Thus, it is suggested that compounds with chemical structures such as luteolin and luteoin 7-O-glucoside, which have maolonic acid on its glucosyl moiety, appear to readily available for mitigation of liver injury.

著者

Yuka Tojo Toshiaki Kamitani Naoki Takatani Toshiya Toda Toshio Suzuki Seiichiro Aoe

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-22-00222, (Released:2023-05-17)

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Alginate, a dietary fiber in kombu, exhibits anti-obesity effects. Heat processing alters the physical properties of dietary fiber in processed kombu. In this study, male C57BL/6J mice were fed a high-fat diet supplemented with processed kombu powder for 10 weeks to investigate the effect of heat-altered dietary fiber properties on the anti-obesity activity of kombu. Three types of heat processed kombu were evaluated: boiled kombu (100 °C), heated kombu A (121 °C), and heated kombu B (130 °C). Compared to the control group, body weight decreased significantly in the heated kombu A group and abdominal fat weight decreased in all kombu-fed groups (especially in the heated kombu A group). Total serum cholesterol concentrations were similar across all groups. Short chain fatty acid concentrations in the cecum increased significantly in the heated kombu groups. The results showed that optimum heat processing conditions may improve the physiological functions of kombu.

著者

Kohei Takada Keigo Ikezawa Naoyuki Maeda Tutomu Sato Youhei Fukui Takashi Takano Yasuhiro Funatsu

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-23-00021, (Released:2023-05-17)

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This study investigated deep-sea smelt fish sauces made with three types of starter cultures to produce a high-quality product that contains low histamine levels. The starter cultures included lactic acid bacterium Tetragenococcus halophilus for soy sauce and T. halophilus strains 8-25 and 14-1 that do not receive the histidine decarboxylase gene, isolated from fermented marine foods. The addition of these bacteria reduced the pH of the fish sauce mashes (moromis) to below 5.0 in the first 21 days. This pH level was maintained until the end of fermentation. Throughout fermentation, histamine-producing bacterial counts and histamine levels in the moromis were below 9.3 × 10 most probable number (MPN)/g and 113 mg/L, respectively. A principal component analysis of the final products revealed that taste, which was obtained using a taste sensor, and quality indicators (physicochemical and extractive components) differed among the three products.

著者

Taekyoung Jeong Huijin Heo Minha Kim Huirim Park Junsoo Lee Hana Lee

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-23-00007, (Released:2023-05-10)

被引用文献数

1

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This study investigated the protective effect of edible insect methanol extracts (EIMEs) against oxidative stress induced by H 2O2 in C2C12 cells. Total phenolic and total flavonoid contents of EIMEs were 7.43–47.15 mg gallic acid equivalents/g of residue and 2.01–31.00 mg catechin equivalents/g of residue, respectively. Among edible insects, Oxya chinensis showed the highest antioxidant activity, followed by Allomyrina dichotoma. EIMEs (100 μg/mL) significantly prevented H2O2-induced cytotoxicity in both myoblasts and myotubes. H2O2-induced oxidative stress causes reactive oxygen species (ROS) production, glutathione depletion, and lipid peroxidation, all of which were markedly ameliorated by EIMEs in myoblasts in our study. In addition, A. dichotoma prevented the generation of ROS and release of creatine kinase (CK) and lactate dehydrogenase (LDH) in myotubes. EIMEs increased the diameter of myotubes and mRNA and protein expression levels of myosin-heavy chains. Our study provides insights into the application of edible insects to regulate muscle differentiation and alleviate oxidative damage to muscles.