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 8

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 6

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
17 22

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
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
10

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 6

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
5

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 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 6

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
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.
著者
Khwanjai KLINCHONGKON Bussaraporn INTIM Neeranuch MILASING Pramote KHUWIJITJARU
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-21-00191, (Released:2021-12-09)

Fructose is widely used in food and beverage industries as a sweetener. In this study, solubility data of fructose in aqueous ethanol (50, 60, 70, 80, and 90 % w/w) at 25, 35, and 45 C were experimentally investigated. With the increase in the ethanol concentration the solubility decreased while with the increase in temperature the solubility increased. Dissolution enthalpy was determined according to the van’t Hoff plot. It was found that the enthalpy linearly increased with the ethanol concentration. Additionally, an empirical solubility model was developed to estimate fructose solubility and validated with literature data. The model gave different root mean square errors (RMSE) for different sets of literature data, but overall, the model can estimate the solubility of fructose (mass fraction) with relatively high accuracy with RMSE of 0.056.
著者
NEGISHI Osamu NEGISHI Yukiko
出版者
公益社団法人 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.5, no.2, pp.176-180, 1999-05-01
参考文献数
15
被引用文献数
3 11

Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, cherry, grape, lettuce, chicory, udo, perilla, peppermint, basil, burdock, potato, eggplant, and mushroom (<i>Agaricus bisporus</i>) showed high deodorizing activity. Highest activities were obtained with burdock and unripe fruits (apple and pear). These green foods are believed to contain large amounts of both polyphenolic compounds and their specific polyphenol oxidases, by which oxidation reaction causes addition reaction of the resulting quinone radicals with SH-compounds such as methylmercaptan. The sequential reactions can be called enzymatic deodorization. Sensory examination or measurement with an odor sensor indicated that eating apple, unripe pear and prune significantly removed bad breath caused by eating garlic. The enzymatic deodorization method has great potential for eliminating bad odors from the environment including bad breath.
著者
Hongkun Xue Liuyang Shen Xiaorui Wang Chenghai Liu Chai Liu Han Liu Xianzhe Zheng
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.25, no.1, pp.29-38, 2019 (Released:2019-03-01)
参考文献数
39
被引用文献数
7 8

The objectives of this study were to isolate and purify blueberry anthocyanin by combination of macroporous resin and Sephadex LH-20 and identify anthocyanin composition after isolation and purification. The static adsorption/desorption experiments of anthocyanin on ten different types of resins were compared. The results showed that the highest AB-8 macroporous resin adsorption rate of 97.73 % and desorption rate of 81.52 % from blueberry were achieved under optimal conditions (Adsorption conditions: a flow rate of feed 1.0 mL/min, anthocyanin concentration of 1.0 mg/mL, pH of 3.0; Desorption conditions: an eluent flow rate of 1.5 mL/min, ethanol concentration of 60 %, pH of 3.0). The anthocyanin purity increased 19.86-fold from 4.58 % to 90.96 % after one run treatment with macroporous resin combined Sephadex LH-20 method. Delphinidin-3-glucoside and cyanidin-3-glucoside were identified by HPLC-ESI-MS/MS. The results of this study may effectively promote the purification of anthocyanin from most blueberry varieties as well as from other plant materials.
著者
MAEBUCHI Motohiro SAMOTO Masahiko KOHNO Mitsutaka ITO Rie KOIKEDA Takashi HIROTSUKA Motohiko NAKABOU Yukihiro
出版者
公益社団法人 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.13, no.1, pp.45-53, 2007-02-01
参考文献数
34
被引用文献数
5 42

In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations of various amino acids. Peptides used in this study were prepared by enzymatic digestion of 11S globulin (a major component of soy protein). Twelve normal male adults were asked to drink beverages containing 12.5g of the test sample, representing 5% suspension of each of the following three different preparations : 11S globulin, 11S peptide, and an amino acid mixture of equivalent composition. Venous blood samples were collected from 0 to 180min to measure free amino acid concentrations. The early slope of serum concentrations and values of area under the curves for each amino acid calculated from changes in serum amino acid concentrations were significantly greater for 11S peptide than for either 11S globulin or the amino acid mixture. This trend was especially remarkable for branched-chain amino acids and aromatic amino acids. Our results suggest that the ingestion of hydrolyzed soy protein results in faster and more efficient absorption than the consumption of protein or amino acid mixtures in healthy adult men.
著者
Yu Kanke Hiroko Yano Tomonori Koda Chukwan Techakanon Somwang Lekjing Paramee Noonim 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
vol.27, no.4, pp.551-557, 2021 (Released:2021-08-05)
参考文献数
9
被引用文献数
1

In this study, the shear and heat milling machine (SHMM), which was developed to produce amorphous rice flour, was applied to indica and japonica rice varieties. The grain shape of indica rice differs from that of japonica rice. We examined the effect of shape differences of rice grains on amorphization by SHMM. Pre-crushed samples were also used alongside the rice grain samples to control for differences in grain shape between indica and japonica rice varieties. Rice flour was produced from indica and japonica rices, and the effect of milling temperature at 80, 100, 120, and 140 °C on amorphization was examined. Crystallinity, moisture content, and particle size distribution were compared between the rice varieties. The effect of milling temperature on indica rice was qualitatively similar to that of japonica rice. The longer grain shape of indica had a negative effect on amorphization by SHMM.
著者
Chiraporn ANANCHAIPATTANA Yukie HOSOTANI Susumu KAWASAKI Sirikhae PONGSWAT Bari Md. LATIFUL Seiichiro ISOBE Yasuhiro INATSU
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.6, pp.843-848, 2012 (Released:2013-01-11)
参考文献数
14
被引用文献数
4 16

Soybean curd (Tofu) is a popular food for many people, especially those with health concerns. The objective of this study, therefore, was to evaluate the contamination rate and types of foodborne pathogens and food spoilage bacteria in packaged and unpackaged tofu sold in Thai markets. A total of 133 tofu samples (59 packaged tofu samples and 74 unpackaged tofu samples) were collected from open markets and supermarkets in Thailand. The predominantly identified Gram-negative bacteria were coliforms (67% in tested samples), Pseudomonas spp. (56%) and Escherichia coli (28%) and the predominantly identified Gram-positive bacteria were Enterococcus spp. (77%), lactic acid bacteria (68%), Bacillus cereus (41%) and Staphylococcus spp. (26%). No Listeria spp. were found in any of the tofu samples. The contamination rates of E. coli, Salmonella spp. and Enterococcus spp. in unpackaged tofu were significantly higher than those in packaged tofu (P < 0.05). Three kinds of Gram-negative pathogenic bacteria, Cronobacter sakazakii, Salmonella spp. and Yersinia enterocolitica (serotype 0:5), were found only in unpackaged tofu samples. Of 54 B. cereus isolates, four isolates from three unpackaged tofu samples and one packaged tofu sample were found to produce diarrheal enterotoxin. The most common Enterococcus spp. isolates were Enterococcus faecium and Enterococcus faecalis. These results suggested that the improvement of hygienic practices might be required for reducing the risk of food poisoning and food spoilage of tofu in Thailand.