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 9

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
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 23

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 4

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
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
12

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 8

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
8

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
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 3

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 14

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
Ikuko MAEDA Akemi K. HORIGANE Mitsuru YOSHIDA Yoshihiro AIKAWA
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.15, no.2, pp.107-116, 2009 (Released:2009-06-16)
参考文献数
27
被引用文献数
4 13

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
Kiyoshi Toko
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-22-00195, (Released:2023-01-06)

The first taste sensor was developed 30 years ago, and its use has become widespread in the food and pharmaceutical industries. Numerous efforts have been made to improve taste sensor technology since that time. Now, over 600 taste sensors are used around the world to quantify and visualize the taste of food. In this article, we first explain the mechanisms underlying the operation of taste sensors and how they respond to the five basic sensations of taste. A taste map of beers that presents their taste in a visual manner will be introduced as a typical application of the taste sensors used in the food industry. We then discuss the ability of the taste sensor to detect taste interactions, such as bitterness-suppressing effects as well as attempts to produce tasty low-calorie foods. Recent attempts to visualize personal preferences and the dynamic changes in the taste of food during chewing using the taste sensor are also explained. The environment surrounding taste sensors and the taste sensors themselves have progressed considerably, with new food services appearing constantly. We are entering an era where we can increase our enjoyment of eating.
著者
Tatsuhiko Nishimura Kiyotaka Kabata Akiko Koike Masateru Ono Keiji Igoshi Shin Yasuda
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.3, pp.395-402, 2016 (Released:2016-06-30)
参考文献数
46
被引用文献数
1 3

Soft rush (Juncus effusus L. var decipiens), known as igusa, is locally cultivated as an edible organic crop, and the dried powder is applied to the processing of unique foods in Japan. The current study investigates the anti-inflammatory effects of edible soft rush using lipoxygenase and hyaluronidase assays, and an activated macrophage cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of soft rush as well as matcha showed comparable lipoxygenase inhibition, with IC50 values of 123 to 145 µg/mL. For the hyaluronidase assay, IC50 values of the samples were 1.16 mg/mL or more. Macrophages cultured in the presence of hot-water and ethanol extracts of soft rush showed strongly suppressed nitric oxide production (IC50 of 120 µg/mL and 35.2 µg/mL, respectively) compared to matcha in a lipopolysaccharide-activated cell model. These results support the potential usefulness of edible soft rush powder for anti-inflammatory purposes.
著者
Naufal Shidqi Rabbani Kazunari Miyashita 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-22-00083, (Released:2022-08-19)

Strawberries are a high-value fruit with distinctive characteristics, including having a bright red color and juicy texture. The importance of their texture qualities requires the development of non-destructive analytical methods. This study focuses on the use of silicon-based visible–near infrared (Vis-NIR) spectroscopy to predict the texture qualities of strawberries. The highest correlation values (r) of prediction of firmness were 0.81 (transmittance) and 0.78 (reflectance), while those of brittleness were 0.78 (transmittance) and 0.77 (reflectance). It was found that transmittance mode can predict the texture qualities of strawberries better than reflectance mode. Savitzky-Golay filtering improved the prediction accuracy for most characteristics. The results showed that Vis-NIR spectroscopy, combined with partial least square regression analysis and Savitzky-Golay smoothing, can predict the texture qualities of strawberries at moderate to high accuracy. Further studies are needed to reduce the effects of individual sample sizes and improve prediction accuracy.
著者
Zheng Wang Akira Ando Atsuko Takeuchi 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
vol.24, no.3, pp.421-425, 2018 (Released:2018-07-25)
参考文献数
31
被引用文献数
1 3

This study sought to determine the optimal cooking conditions under which lutein would be maintained while oxalic acid and nitrate ion would be removed. The effects of cooking temperature and time control on the concentration of oxalic acid, nitrate ion, and lutein in spinach were investigated. The results demonstrated that boiling at 100°C for 2 min was the optimal cooking condition. This preserved approximately 77% of lutein while 67% of oxalic acid and 30% of nitrate ion were removed. If nitrate ion is disregarded, we also found that submerging in hot water at 60°C for 30 s was another optimal condition. In this case, 96% of lutein remained, 28% of oxalic acid was removed, whereas the content of nitrate ion was unchanged.
著者
Tomomi KOUGUCHI Ai ITO Koji IWAI Muneshige SHIMIZU Yoshihisa TAKAHATA Takuya SUZUKI Fumiki MORIMATSU Soichi TANABE
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.5, pp.667-671, 2012 (Released:2012-12-08)
参考文献数
16
被引用文献数
6 9

Novel peptides derived from chicken collagen hydrolysate (CCH) were confirmed to have a vasoprotective effect after ingestion and absorption to vessels; however, their endovascular mechanism of action required clarification. Therefore, using human umbilical vein endothelial cells (HUVECs), in which inflammation had been induced by tumor necrosis factor-α (TNF-α), we investigated the mechanism by which CCH-derived peptides inhibited the vascular inflammatory response. Expression of soluble intercellular adhesion molecule-1 (sICAM-1), soluble vascular cell adhesion molecule-1 (sVCAM-1), and interleukin-8 (IL-8) in HUVECs was increased significantly by the addition of TNF-α, whereas treatment with proline-hydroxyproline (Pro-Hyp) and hydroxyproline-glycine (Hyp-Gly), which are present in human peripheral blood after ingestion of CCH, inhibited these increases. These peptides also reduced the mRNA expression of inducible nitric oxide synthase (iNOS) up-regulated by TNF-α. These results suggest that the vasoprotective effect of CCH-derived peptides is due to inhibition of endothelial inflammation.
著者
Takashi Domoto Hiroyuki Kozu Marie Yamaji Takuto Takei Kazuto Nishijima Kiichi Matsudo Yutaka Mizuma Kazutaka Saisho Isao Kobayashi Sosaku Ichikawa
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.435-442, 2018 (Released:2018-07-25)
参考文献数
17
被引用文献数
3

We developed a beverage that forms a gel containing gas bubbles in the stomach and induces satiety. In a preliminary experiment, we confirmed that when a carbonated beverage containing any one of three types of ionic polysaccharides was mixed with artificial gastric juice, it resulted in the formation of a gel containing gas bubbles. Among the three types of polysaccharides referenced above, low methoxyl pectin (LM pectin) was identified as being the optimal for preparation of the test beverage in this study. Both static evaluation using a vessel and dynamic evaluation using the Gastric Digestion Simulator (GDS) revealed that the volume of the bubble-containing gel remained relatively stable with time. Presence of the bubble-containing gel in the stomach following consumption of the carbonated beverage containing LM pectin was confirmed in a clinical Magnetic Resonance Imaging (MRI) study. Consumption of this test beverage resulted in a greater increase of the intragastric volume than consumption of the same amount of water. Moreover, in the satiety questionnaire, the subjects reported a higher degree of satiety following consumption of the beverage than following consumption of an equal amount of water. These results indicate that when this test beverage, a carbonated beverage containing LM pectin that forms a bubble-containing gel in the stomach, is consumed, the stomach becomes distended, inducing a feeling of satiety.
著者
Ichiro ASANO Kengo HAMAGUCHI Shigeyoshi FUJII Hisakazu IINO
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.9, no.1, pp.62-66, 2003 (Released:2007-03-03)
参考文献数
17
被引用文献数
17 74

Digestibility of mannooligosaccharides obtained from thermal hydrolysis of spent coffee grounds was examined by in vitro digestion method. Mannooligosaccharides were resistant to human salivary α-amylase, artificial gastric juice, porcine pancreatic enzymes and rat intestinal mucous enzymes. Fermentation products of mannooligosaccharides in human large intestine were estimated by in vitro fecal incubation method. Mannooligosaccharides were fermented by human fecal bacteria and the products of fermentation were short chain fatty acids. Acetic, propionic and n-butyric acids were the main short chain fatty acids as end fermentation products. These results suggest that mannooligosaccharides are indigestible saccharides and are converted to short chain fatty acids in human large intestine. The short chain fatty acids are thought to improve the large intestinal environment. Moreover, they are absorbed and utilized by the host as an energy source.