著者

Kazuhiro Fujita Megumi Suzuki Kazushi Mizukoshi Yushi Takahashi Toshiaki Yokozeki Izumi Yoshida Mari Maeda-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-23-00135, (Released:2023-12-20)

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β-Conglycinin (β-CG), a major soy protein, has been associated with the reduction of body fat and triglycerides in the blood. Quantitation of the α, α¢, and β subunits in β-CG is desirable to establish the functional properties of β-CG in soybean. Therefore, in this study, we used the Jess System, a capillary electrophoresis-based immunoassay system, for quantifying β-CG in soybean foods. The validity of this method was confirmed using soybeans and processed soy milk. The within-laboratory reproducibility of the total β-CG amount was < 15 %, and its trueness was > 80 %. The β-CG content in the commercially available soybeans, Kori-tofu, soy milk, soy yogurt, Okara powder, and soy meat was determined to be 40.3–148.5, 65.2–97.2, 6.1–7.8, 3.5, 18.0, and 57.5 mg/g, respectively. For the first time in the literature, this method enables the quantitation of individual subunits of β-CG, despite the large variation in the amount of each subunit.

著者

Hitoshi Shibayama Naoki Kobayashi

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-23-00144, (Released:2023-12-19)

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The behavior of a raw carrot bolus through a vertical pipe was investigated with a laser detector. To investigate the effect of cohesiveness, samples were pre-processed in various stages, as follows: no compression, 50 % and 80 % compression, and blending with xanthan gum. First, the transit time of the bolus was measured from the time series signal of the voltage drop corresponding to the density of the food fragments. The results showed that the transit time was shorter for the bolus with greater assumed cohesiveness. Next, we analyzed the structure of the bolus flow by obtaining the power spectrum of the time series signal, which exhibited a power-law relationship of the form

著者

Noriko Kohyama Takashi Yanagisawa

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-23-00120, (Released:2023-12-11)

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Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was utilized to analyze the volatile compounds in cooked barley. A total of 56 compounds were identified, including 18 aldehydes, 13 ketones, 6 alcohols, 6 furans, 5 acids, 2 furfurals, and 6 others. The grains of waxy and nonwaxy barley were pearled and stored at either 5 ℃ or 40 ℃ for 5 months prior to cooking. The waxy genotypes exhibited higher levels of key odorants in cooked barley, such as hexanal, 2-octenal, 2,4-nonadienal (E, E), and 2,4-decadienal (E, E), compared to the nonwaxy genotypes. Elevated storage temperatures (40 ℃) led to an increase in 42 volatile compounds, particularly 2-butyl-2-octenal in cooked barley. Principal component analysis revealed distinguishable profiles of volatile compounds among the nonwaxy 40 ℃ storage group, the waxy hull-less 40 ℃ storage group, the waxy hulled 40 ℃ storage group, and the 5 ℃ storage group.

著者

Zhu Wenrui Miura Makoto

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-23-00167, (Released:2023-11-29)

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Milk proteins play an essential role in yogurt manufacture, by adsorbing onto the fat globule interface. This study aims to clarify the impacts of milk fat globules on the physicochemical properties of stirred yogurt, by modifying the particle size distribution of fat globules in reconstituted milk. The results show that high-pressure homogenization increased the association between milk proteins and milk fat globules. The zeta potential and protein surface hydrophobicity of reconstituted milk samples increased. Stirred yogurt prepared with reconstituted milk homogenized at high pressure (≥ 20 MPa) exhibited a fine mesoscopic structure with higher water holding capacity and apparent viscosity. Based on transmission electron microscopy and atomic force microscopy, the milk fat globules tended to form effective connections with casein micelles, giving the yogurt a finer network structure and higher viscosity. These findings reveal that controlling milk fat globule size can effectively improve stirred yogurt quality.

著者

Yonathan Asikin Tomomasa Kudaka Ryota Maekawa Takuya Kobayashi Makoto Takeuchi Masahiro Horiuchi Koji Wada

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-23-00142, (Released:2023-11-28)

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Pineapple is an important representative fruit of Okinawa Prefecture, Japan. The fruits of the five new breeding lines (“Okinawa No. 22,” “Okinawa No. 25,” “Okinawa No. 26,” “Okinawa No. 27,” and “Okinawa No. 28”) were evaluated for physicochemical traits, total carotenoids, volatile components, and orthonasal aroma profiles. The fruits had comparable weight, total soluble solids, and titratable acidity but displayed different color space b* values (yellow index). This yellow indicator was positively associated with total carotenoid content, with the “Okinawa No. 26” line having the most (8.74 mg/kg). The amount and composition of volatile components and, consequently, aroma-active compounds varied between fruits. The “Okinawa No. 28” line contained the most active-aroma compound methyl 2-methylbutanoate (odor activity value = 297.78). Except for “Okinawa No. 25,” the lines were associated with pleasant orthonasal aromas, such as fruity, sweet, coconut-like, and peach-like, indicating their potential use in fresh or processed foods.

著者

Satoshi Ohara Yosuke Hamada Yoshifumi Terajima Tetsuya Ishida Yasunori Kikuchi Yasuhiro Fukushima Akira Sugimoto

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-23-00158, (Released:2023-11-09)

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This study investigated the effect of single-boiling crystallization of high-yielding sugarcane on sugar and molasses production on a factory-plant scale compared with triple-boiling crystallization of conventional sugarcane. The sugar extraction at the roll-milling process was similar between high-yielding sugarcane KY01-2044 with high fiber and conventional sugarcane NiF8. The weight of sugar yield per sugarcane decreased by 32.6 % compared with the conventional system, whereas the yield of molasses and bagasse increased by 143.1 % and 11.5 %, respectively. The results indicated that sugar, molasses, and bagasse-derived electricity could increase simultaneously when the yields of high-yielding sugarcane were higher by a factor of 1.5 than conventional levels. Furthermore, A-molasses obtained by a single-boiling crystallization had less coloration and better fermentability and operability than conventional C-molasses. In conclusion, this study showed that combining high-yielding sugarcane and single-boiling crystallization could increase sugar production and generate high-quality molasses suitable for biofuel and bagasse-derived electricity production.

著者

Nattpol Poomsa-ad Lamul Wiset Sarinthorn Suwannarong Noppakun Pakdeenarong

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-23-00104, (Released:2023-11-08)

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This study aimed to increase resistant starch (RS) content in cooked KDML 105 rice. Various factors were investigated, such as rice type, cultivation area, oil type, rice cooker, and Thai herbs. This study found that the choice of oil and the incorporation of specific Thai herbs had a significant impact on the RS content of cooked KDML 105 rice. Using extra virgin coconut oil increased RS content, while certain Thai herbs, particularly Pandan leaves juice and butterfly pea flower, contributed to both increased RS content. Sao Hai rice had the highest RS content (4.31 ± 0.30 %). Saline soil areas did not significantly affect RS content in KDML 105 rice. Using extra virgin coconut oil and pressure rice cookers increased RS content significantly (1.40 ± 0.23 %). Incorporating four Thai herbs improved RS content. Notably, soaking rice in 2 % citric acid, mixing with extra virgin coconut oil, Thai herb and pressure cooking significantly increased RS content.

著者

Daisuke Kurata Takahiro Orikasa Yuki Orikasa Shoji Koide

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-23-00086, (Released:2023-11-02)

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This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.

著者

Chattraya Ngamlerst Supannika Kosum Apanchanid Thepouyporn Suteera Vatthanakul Pattaneeya Prangthip Natnicha Promyos

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-23-00126, (Released:2023-11-01)

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Date fruits supply macronutrients and micronutrients, particularly carbohydrates, amino acids, and minerals. However, the fruits of different date palm cultivars have different nutritional profiles. The aim of this study was to investigate the effects of different pasteurization methods on the antioxidant capacities, polyphenol profiles, and physical properties of the juice of date fruits from two date palm cultivars. The total phenolic and total flavonoid compound contents were higher after thermal pasteurization than after high-pressure processing (HPP) or for the fresh juice. The antioxidant capacity was higher for Khunaizi date palm juice than Barhi date palm juice. SDS-PAGE was performed on the date palm juice samples, and it was found that the juice subjected to HPP retained protein bands but that thermal pasteurization caused the protein bands to disappear. HPP allowed the colour and protein content of the juice to be retained but thermal pasteurization increased the antioxidant capacity and polyphenol content.

著者

Teruyoshi Tanaka Rui Hironaka Takashi Fukuda Masashi Ando Norifumi Shirasaka Yoshimi Homma

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-23-00139, (Released:2023-10-23)

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Postmenopausal women have an increased risk of developing metabolic diseases, such as osteoporosis, obesity, and diabetes. Thus, chemoprophylaxis for postmenopausal symptoms through the daily diet is critical. Vanillic acid (VA) is a phenolic compound found in the herbal medicine “Toki” (Angelica acutiloba) and the mycelium of the shiitake mushroom Lentinula edodes. VA has no affinity for estrogen receptors and may offer preventive effects against these diseases. Here, we demonstrate the metabolic effects of VA in ovariectomized mice. Ten-week-old ovariectomized mice were fed a VA-containing diet (100 mg/kg body weight/day) for 10 weeks. Dietary VA significantly prevented femoral bone mineral density loss and also reduced the increases in glucose levels and white adipose tissue weights compared with those in the control group. Furthermore, uterine enlargement was not observed because of these beneficial effects. Our findings suggest that VA has the potential to mitigate postmenopausal symptoms in ovariectomized mice without estrogenic action.

著者

Ritsuko Fukasawa Taiki Miyazawa Chizumi Abe Maharshi Bhaswant Masako Toda

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-23-00093, (Released:2023-10-20)

被引用文献数

1

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Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components found in native walnuts is of scientific interest. This review aimed to summarize the recent findings and potential uses of native walnuts, including their (1) use as food, (2) functional components (general composition, fatty acids, peptides, phytosterols, tocopherols, polyphenols, and other components), and (3) health-related prospects. Through this review, unexpectedly, we found that even though many are interested in the health benefits of Japanese native walnuts, which have functional components much differ to cultivated species, there is limited information on their contents. This review suggests a need to clarify the detailed amounts of these components.

著者

Keizo Hosokawa Kazuya Inagaki

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-23-00072, (Released:2023-10-18)

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Gluten is a component of wheat flour and has a vital function in the manufacturing of processed food via the formation of a three-dimensional network. However, gluten is associated with several diseases, such as wheat allergy and celiac disease, and some humans with gluten hypersensitivity are not able to consume wheat products. To address this problem, not only gluten-free cereal flours but also hydrocolloids and gums as gluten substitutes are used as ingredients for gluten-free products. In this study, gluten-free breadmaking was attempted using only ripe banana flour (RBF) and wheat starch as the materials. To understand the role of RBF for gluten-free breadmaking, unripe banana was ripened and RBF was fractionated into three fractions. It was clarified that the water-soluble low molecular fraction (mainly sugars) in RBF acted as a carbon source for fermentation in the dough and the water-soluble high molecular fraction acted as a gluten substitute. Pectin in the water-soluble high molecular fraction was further analyzed for four fractions separated based on differential solvent solubility. The main pectin was chelate-soluble pectin. The RBF was shown to be a good material for gluten-free breadmaking.

著者

Takashi Ide

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-23-00088, (Released:2023-10-11)

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The combined effect of γ-linolenic acid (GLA)-rich evening primrose oil and soybean phospholipid on lipid metabolism was investigated. Male ICR mice were fed diets containing 100 g/kg of coconut, safflower or GLA oil, supplemented with 31 g/kg of soybean oil or 50 g/kg of soybean phospholipid, for 21 d. All experimental diets provided the same amount of fatty acids. The diets containing GLA oil significantly reduced hepatic triacylglycerol levels compared with those containing coconut oil. The values obtained from diets containing GLA oil also tended to be lower than those obtained from the diets containing safflower oil. Soybean phospholipid, regardless of the type of dietary fat, reduced hepatic triacylglycerol levels. Therefore, the combination of GLA oil and soybean phospholipid was effective in causing a marked decrease in hepatic triacylglycerol levels. Changes in hepatic fatty acid oxidation and lipogenesis may be responsible for the observed results.

著者

Shuji Adachi Takenobu 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-23-00148, (Released:2023-10-03)

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A novel method is proposed to estimate the equilibrium moisture content Xe at a specific temperature using the change over time in moisture content during cooking of spaghetti at different rates of temperature increase. In this method, the moisture content XvT→0 at infinitely slow heating is the equilibrium moisture content Xe at that temperature, based on the relationship between the average rate of temperature increase vT in reaching a certain temperature and the moisture content X. Xe estimated by the proposed method was almost consistent with the equilibrium moisture content estimated from the change in moisture content over time at a constant temperature, and the validity of the proposed method was verified.

著者

Satoshi Suzuki Ken-Ichi Kusumoto

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-23-00114, (Released:2023-09-26)

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The regulation of enzyme activity in the production of various fermented foods using koji mold has been optimized in many ways, and few additional refinements are apparent. This study examined light as a modifiable factor with which to adjust the enzyme activities of koji. A previous study has shown improved saccharification of wheat bran with Aspergillus oryzae RIB40 under at least 8 h of darkness. In the work reported here, light exposure had no significant effect on the saccharification activity of A. oryzae RIB1187. However, light exposure for 8 h or more continuously decreased protease-specific activity in RIB1187, as was seen previously in RIB40. This information may help manufacturers to improve fungal enzyme production, processes, and facilities.

著者

Asuka Taniguchi Karin Okubo Akiko Masuda Kazumi Kameda Toshiya Masuda

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-23-00115, (Released:2023-09-20)

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As part of our studies on the prevention of lifestyle-related diseases by processed foods, we evaluated the xanthine oxidase (XO) inhibitory activity of barley tea. The activity of the tea (a hot-water extract of roasted barley) was not as potent as that of another roasted beverage coffee. However, the activity of the ethyl acetate-soluble substance from the extract was significantly stronger than that of coffee. Through the purification of the substance, pyrogallol was identified as the most potent compound. After establishing a quantification process for pyrogallol in barley tea, we analyzed correlations between the amount of pyrogallol, color information of grains, and the XO inhibitory capacity of tea using roasted barley grains. The findings suggest that the XO inhibitory activity of barley tea can be evaluated based on the roast degree and chroma b* of barley grains through the content of pyrogallol, although other active compounds may be present in barley tea.

著者

Yasumasa Ando Takeyuki Okada

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-23-00100, (Released:2023-09-19)

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The present study describes the effects of prefreezing on drying rate, surface color, internal structure, and textural properties of kiwifruit treated with microwave-vacuum drying (MVD) under controlled-temperature conditions at 20, 30, and 40 °C. The prefreezing was effective in reducing the drying time in the MVD process under properly controlled temperature conditions. The MVD samples without prefreezing had the same level of low a* value (high greenness) as the freeze-dried sample, but the prefrozen-MVD samples showed a slight browning due to discoloration during thawing in an atmospheric pressure environment. The prefreezing suppressed sample shrinkage during the MVD process and allowed the formation of a porous structure with many large voids with thin walls. Thanks to this structure, the prefrozen-MVD samples showed textural characteristics similar to the freeze-dried sample, but the porous structure was not formed in the MVD at 20 ℃, indicating that a high microwave power is required to generate a high enough vapor pressure to form the porous structure.

著者

Yuya Saga Aya Yamanishi Miho Matsumoto Yuri Yoshioka Nobuhiro Zaima Yoshiyuki Konishi

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-23-00094, (Released:2023-09-11)

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Neuronal activity plays a key role in the development and maintenance of the central nervous system. In cultured cerebellar granule neurons (CGNs), activity deprivation by treatment with a low concentration of KCl induces neuronal apoptosis. We found that black pepper (Piper nigrum) oleoresin significantly increased the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide signal on activity-deprived CGNs, whereas piperine, a major compound in black pepper extract, did not. Consistently, induction of cleaved caspase-3, a hallmark of apoptosis was inhibited by black pepper oleoresin upon neuronal activity deprivation. These results show that black pepper oleoresin protects CGNs from apoptosis induced by activity deprivation, and suggest that components other than piperine might contribute to this effect.

著者

Tetsu Kamiya Yoshio Toyama Keigo Hanyu Takahiro Kikuchi Yukihiro Michiwaki

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-23-00125, (Released:2023-09-11)

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This study aims to analyze the forces acting on the organs from the bolus during swallowing, excluding direct organ contact forces. We simulated the swallowing process of healthy individuals ingesting thickened non-Newtonian foods using a swallowing simulator based on the moving-particle simulation method. The force vectors acting on the organs and the bolus shape were extracted at each time interval. A two-dimensional graph matrix was developed to visualize the temporal and spatial relationships between force and time for comprehensive interpretation and discussion. The graph matrix revealed that the bolus originated from tongue movement and was transferred between the oral cavity and pharynx, with coordinated movements of each organ occurring in pairs with balanced forces of the tongue and other organs. Information on the organ forces may offer a novel perspective for interpreting conventional mechanical indicators such as high-resolution manometry or tongue-pressure measurements.

著者

Yue Meng Guang Yang Ai Ren Yunhe Qu Xue Wang Kevin H. Mayo Yifa Zhou Chengcheng Song

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-23-00039, (Released:2023-09-07)

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A 3-O-methylated-galactan WCCP-N-b from Cantharellus cibarius polarizes RAW264.7 macrophages, bone marrow-derived macrophages (BMDMs) and peritoneal macrophages (PEMs) leading to enhanced secretion of cytokine TNF-α and subsequent cytotoxic effects on HCT116 and CT26 colon cancer cells. Investigation into the mechanism of action suggests that WCCP-N-b polarizes macrophages by targeting Toll-like receptor 2 and activation of MAPKs and NF-κB signaling pathways. Overall, our results indicate that this linear 3-O-methylated-galactan inhibits colon cancer cells via conversion of M0 to M1 macrophages.