著者

Motoi Tamura Hiroyuki Nakagawa Kazuhiro Hirayama

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-22-00117, (Released:2022-11-11)

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Isorhamnetin (3′-methylquercetin) is one of the major metabolites of quercetin. We hypothesized that Eubacterium limosum JCM6421 T transforms isorhamnetin back to quercetin and the type of sugar affects short-chain fatty acid production by E. limosum JCM6421T. Anaerobic broth (0.2 mL) containing this bacterium was added to the isorhamnetin solution and anaerobically incubated for 8 and 24 h. Additionally, E. limosum JCM6421T was anaerobically incubated with various 2 µL-sugar solutions for 24 h and short-chain fatty acid production by this bacterium was measured. Quercetin was produced by anaerobic incubation of isorhamnetin with E. limosum JCM6421T. Its production increased with an increase in incubation time from 8 to 24 h. Mannitol was the ideal sugar for butyric and acetic acid production by E. limosum JCM6421T among the investigated sugars. We discovered that E. limosum JCM6421T produces quercetin from isorhamnetin.

著者

Rino Nakamura Manami Saito Mika Maruyama Shinta Yamanaka Takahiro Tanemura Masaki Watanabe Fumiyasu Fukumori Kiyoshi Hayashi

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-22-00110, (Released:2022-10-28)

被引用文献数

1

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An aminopeptidase was purified from Proteax, a food-grade commercial enzyme reagent derived from Aspergillus oryzae that showed the highest debittering effect on casein hydrolysates among nine such reagents, and its enzymatic characteristics and debittering activities were investigated. Treatment with the enzyme, identified as leucine aminopeptidase A (LapA), on pepsin-degraded casein and cod protein solutions reduced their bitterness and increased the amount of free hydrophobic amino acids such as leucine, valine, isoleucine, and phenylalanine, as well as arginine, tyrosine, and threonine. These results indicated that LapA preferentially released hydrophobic amino acid residues at the amino terminus of peptides including bitter-tasting peptides and reduced the bitterness of protein hydrolysates.

著者

Miku Miyoshi Tadao Inazu Hirotoshi Tamura Ken Izumori Kazuya Akimitsu Isao Kimura

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-21-00280, (Released:2022-10-28)

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For rare sugars to be used in fermented foods, their effect on microorganisms used in soy sauce brewing must first be determined. Here, when soy sauce-brewing microorganisms were cultured with a mixture of four rare sugars (D-allulose, D-allose, D-tagatose, and D-sorbose) with D-glucose, growth was not inhibited when the percentage of each rare sugar did not exceed 60 % of the carbon source. D-Tagatose was not inhibitory, even at 100 % of the carbon source, and it had the same effect as D-glucose on lactic acid fermentation by Tetragenococcus halophilus. To confirm soy sauce can be brewed with rare sugars, we conducted a small-scale brewing study with a rare sugar syrup (RSS). After aerobic fermentation by the yeast, the relative composition of each rare sugar remaining in the brew was 95 % allulose, 34 % allose, 68 % tagatose, and 84 % sorbose of the respective original concentration. Analyses of the final product found that acidic bitterness and acidic bitter aftertaste of the soy sauce were suppressed compared to the control, and this was attributed to a decrease in the amount of basic amino acids, which might be related to bitterness, during brewing.

著者

Trang Nguyen Phan Anh Ngoc Tong Thi Yoshimitsu Masuda Ken-ichi Hohjoh Takahisa Miyamoto

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-22-00074, (Released:2022-09-09)

被引用文献数

1

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This study illustrates the effectiveness of slightly acidic hypochlorous water (SAHW) in comparison with sodium hypochlorite (NaOCl) in reducing biomass and viable cells in biofilms established by the dual species, Listeria monocytogenes and Escherichia coli, on a microtiter plate and stainless-steel coupon. The SAHW and NaOCl treatments exhibited significant efficacy against biofilms (p<0.05) on both surfaces. Additionally, compared with NaOCl treatment, SAHW treatment significantly reduced biofilm formation (p<0.05). With its high antibiofilm activity, SAHW not only reduced the biomass of biofilms, but also significantly decreased viable biofilm cells to 5 log CFU/mL or ≤1 log CFU/cm2 on microtiter plates and stainless-steel surfaces, respectively. These results indicate that SAHW is a potential candidate for disinfectants against biofilms on various food contact surfaces.

著者

Momoka Suzuki Kentaro Matsumiya Hiroki Saeki Yasuki Matsumura Kimio Nishimura

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-22-00062, (Released:2022-09-30)

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The superoxide anion radical scavenging activities of glucose-conjugated chicken myofibrillar proteins (Mfs), which were soluble in low-ionic-strength medium and exhibited maximum antioxidant capacity, and maltotriose-conjugated chicken Mfs, which were maximally soluble in low-ionic-strength medium, were 264 ± 45 (n = 3) and 740 ± 346 units of superoxide dismutase/g of protein (n = 4), respectively. The droplet diameters of the highest peak of o/w emulsions prepared using each conjugate as emulsifier were 8.1 ± 1.3 (n = 3) and 4.7 ± 1.9 μm (n = 3), respectively, a significant difference at p < 0.05. The emulsions prepared with glucose- and maltotriose-conjugated chicken Mfs did not show strong stability. Maltotriose-conjugate was added to an emulsion containing methyl linoleate and Tween 20 at a concentration of 0.3 % and stored at 50 °C for 7 days, resulting in significantly suppressed oil oxidation at day 5 only (p < 0.05). These results indicate that the conjugate can act as an antioxidant to inhibit oil oxidation.

著者

Gaoshuang Hu Dan Su Tianqi Wu Tao Zhao Longhua Xu Shan Gao Jianxiong Hao

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-22-00115, (Released:2022-09-30)

被引用文献数

1

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Portable glucose meter (PGM) has played vital roles in the field of medicine, with advantages of accurate and quantitative results, portability, easy operation, and low cost. Recently, more and more researchers have extended the application of PGM in detecting foods contaminations. In this paper, a review of the application of PGM based on target recognition elements, such as antibody–antigen reaction, molecularly imprinted polymer, nucleic acid hybridization, enzyme recognition, and click chemistry, and amplification strategies, in food safety and contaminant analysis are described in detail. The future development of the application of glucose meters in food safety supervision is also discussed.

著者

Kenichi Tanabe Kumi Watanabe Asuka Okuda Sadako Nakamura 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-22-00059, (Released:2022-08-19)

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In this study, we developed a functional sweet that has a suppressive effect on plasma glucose elevation while taking the taste characteristics of barley bran obtained through a novel milling method, as well as preference, into account. The experiment was conducted with 10 healthy female subjects using a within-subject, cross-over study design. Baked doughnuts were made using barley bran (test sweet) and wheat flour (control sweet). Compared with the control, once baked doughnuts with barley bran were consumed, there was a reduction in peak plasma glucose elevation and insulin secretion (p < 0.05), as well as a significantly lower area under the curve (p < 0.05). According to sensory evaluation results, no significant difference in subjects’ preference for baked doughnuts was observed across all items. The findings imply that highly appealing sweets may aid in the prevention of lifestyle-related diseases such as type 2 diabetes.

著者

Norihito Kishimoto

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.75-79, 2019 (Released:2019-03-01)

参考文献数

25

被引用文献数

11 16

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Heating vegetable oil in a microwave oven can lead to the formation of reactive free radicals, which are responsible for causing lipid oxidation. The thermo-oxidative stability of olive oil has previously been studied under microwave heating for short processing periods that simulate typical cooking times. This study compares the effect of the oxidative degradation of extra virgin olive oil (EVOO) during extended heating times under different microwave powers (150 and 500 W) or conventional heating. The results showed that intense microwave heating of EVOO significantly increased the free acidity and specific extinction coefficients (K270), and resulted in more severe loss of phenolic compounds, compared with conventional heating. Microwave treatment also resulted in higher amounts of acrolein in EVOO after a short processing period compared with conventional heating. These results demonstrate that intene microwave heating has a more severe effect on EVOO compared with conventional heating.

著者

Masafumi YAO Kyosuke YAMAMOTO Takashi KIMURA Munehiko DOMBO

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.14, no.6, pp.589, 2008 (Released:2009-02-18)

参考文献数

26

被引用文献数

9 11

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The anti-rhinitis properties of Sparassis crispa were investigated in mice. To examine the immunomodulative activity of oral administration of S. crispa, splenocytes obtained from ovalbumin-sensitized BALB/c mice fed S. crispa were restimulated in vitro with the same antigen. Oral administration of S. crispa induced IFN-γ, but inhibited IL-4 and IL-5 secretion, and suppressed ovalbumin-specific IgE secretion by ovalbumin-stimulated splenocytes. The effects of S. crispa were further investigated by using the allergic rhinitis model in BALB/c mice. Nasal symptoms, sneezing and nasal rubbing induced by ovalbumin challenges were inhibited by oral administration of S. crispa in a dose-dependent manner. Furthermore, ovalbumin-specific serum IgE levels were diminished in this model. These results demonstrated that S. crispa may be effective in suppressing symptoms of allergic rhinitis through its immunomodulating activities.

著者

Masamichi YANO Masaya KATO Yoshinori IKOMA Akemi KAWASAKI Yoshino FUKAZAWA Minoru SUGIURA Hikaru MATSUMOTO Yumiko OOHARA Akihiko NAGAO Kazunori 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

vol.11, no.1, pp.13-18, 2005 (Released:2006-11-01)

参考文献数

18

被引用文献数

51 69

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To obtain the quantitative and qualitative data available for estimating the intake of carotenoids from fruits in Japan, carotenoids were analyzed with reversed phase high-performance liquid chromatography (HPLC). Ten carotenoids were examined in 75 raw fruits and 15 processed fruits, all of which were harvested or purchased in Japan. Phytoene was detected in 58 of 90 fruit samples ; ζ-carotene, in 50 of 90 ; lycopene, in 13 of 90 ; α-carotene, in 18 of 90 ; lutein, in 56 of 90 ; β-carotene, in 80 of 90 ; β-cryptoxanthin, in 68 of 90 ; zeaxanthin, in 58 of 90 ; all-trans-violaxanthin, in 55 of 90 ; and 9-cis-violaxanthin, in 47 of 90 samples. Citrus fruits of the mandarin type (Satsuma mandarin and its hybrids, such as tangor) were rich in β-cryptoxanthin, β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; ‘Star ruby’ grapefruit in lycopene ; loquat, Japanese persimmon, and peach in β-cryptoxanthin, β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; mango in β-carotene, all-trans-violaxanthin, and 9-cis-violaxanthin ; acerolas in phytoene ; passion fruits in ζ-carotene. Carotenoid levels in common fruits, such as apple, grape, lemon, pear, strawberry, kiwifruit, cherry, pineapple, and banana, were low.

著者

Mahmuda KHATUN Satomi EGUCHI Tomoko YAMAGUCHI Hitoshi TAKAMURA Teruyoshi MATOBA

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.12, no.3, pp.178-185, 2006 (Released:2007-08-25)

参考文献数

37

被引用文献数

29 38

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Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019μmol Trolox eq./g), and total phenol content (5-1267μmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

著者

Norihito Kishimoto Ayako Kashiwagi

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.6, pp.1017-1020, 2018 (Released:2019-01-16)

参考文献数

15

被引用文献数

3 10

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Vegetable oils have long been used in cooking. However, repeated heating at a high temperature results in the gradual deterioration of the vegetable oils through oxidative degradation of fatty acids, leading to the formation of undesirable and irritating odors (e.g., acrolein). Linolenic acid is the main source of the acrolein formed during the heating of vegetable oils. The present study has developed a method to reduce the formation of acrolein during repeated frying with vegetable oils. Electronic nose analysis showed that the formation of acrolein from low-linolenic oil such as extra virgin olive oil (EVOO) was much lower than from a linolenic-rich oil, salad oil, when frying French fries. Blending EVOO with salad oil effectively reduced the amount of acrolein formed during repeated frying. These results suggest that EVOO can be used to reduce the formation of acrolein when repeatedly heating foods in thermosensitive vegetable oils.

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)

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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 13

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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 16

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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 52

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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

4

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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 18

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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.

著者

Norihito Kishimoto Nami Takano

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.1, pp.63-68, 2021 (Released:2021-03-07)

参考文献数

36

被引用文献数

1

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During frying of food in oil, the high oil temperature allows water evaporation to occur inside the food due to the rapid heat transfer, and the evaporated water is replaced by oil. Moisture loss and oil absorption play an important role in the deep-frying process, providing a unique palatability and sensory characteristics to the food products. Rapeseed oil is often used as for frying. Extra virgin olive oil (EVOO) is also commonly used in kitchens. This study aimed to compare the moisture loss and oil absorption in French fries deep-fried in various combinations of these oils. Foods deep-fried in EVOO exhibited higher moisture loss and oil absorption than those deep-fried in rapeseed oil. Blending of EVOO with rapeseed oil enhanced moisture loss and oil absorption and also reduced the amount of acrolein formed during deep-frying. These results suggest that EVOO gives greater palatability to deep-fried foods and shows less deterioration of the frying oil than rapeseed oil.

著者

Tomonori Unno

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.21, no.3, pp.495-498, 2015 (Released:2015-09-10)

参考文献数

21

被引用文献数

7

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Maple syrups are prepared by thermally concentrating maple sap. Based on their clarity, density and characteristic taste, they are divided into 5 grades: extralight, light, medium, amber and dark. This study aimed to evaluate differences in antioxidant activities among grades by the hydrophilic oxygen radical absorbance capacity (H-ORAC) method. The results demonstrated that H-ORAC values varied widely depending on the degree of brown coloration; darker-colored maple syrups showed stronger antioxidant activity. The darker-colored grades of maple syrup also contained more reducing sugars (fructose and glucose) than the lighter-colored ones; however, the grade had little impact on the content of free amino nitrogen in the syrup samples. The present study suggests that the brown pigments (melanoidins) produced by condensation of amines and reducing groups may contribute significantly to the antioxidant activity of maple syrups.