著者

YAMAZAKI Yoshihisa YAMAMOTO Tadashi OKUNO Toshikatsu

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.2, pp.187-193, 2012-03-01

被引用文献数

1 6

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Storage experiments on garlic (<i>Allium</i> <i>sativum </i>L.) bulbs were conducted to elucidate the causes and prevention of green discoloration (greening) of garlic puree, a severe problem in garlic processing. Greening of the pureed bulbs increased with the accumulation of <i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteinesulfoxide (isoalliin), which is metabolized from N-(γ-glutamyl)-<i>S</i>-(<i>E</i>-1-propenyl)-<small>L</small>-cysteine (Glu-PEC) during cold storage (3°C). Greening was reduced by warm storage (> 25°C) of the cold pre-stored bulbs, with an accompanying decrease in isoalliin. Accumulated isoalliin in the garlic bulbs during cold storage was converted to 5-methyl thiomorpholine-3-carboxylic acid sulfoxide (cycloalliin) with warm storage (> 25°C). The relationship between warm storage conditions (temperature, duration) and decreases in isoalliin content were presumed to be applicable to a first order-Arrhenius equation. Two-week storage of the ingredient garlic bulbs at 40°C, after cold pre-storage at 3°C for 12 weeks, sufficiently reduced greening of the processed puree to maintain the commercial quality of the bulbs.

著者

Akane NOGUCHI Yasunori HAMAUZU Hisako YASUI

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.3, pp.277-284, 2008 (Released:2008-10-18)

参考文献数

27

被引用文献数

10 12

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We investigated the possible anti–influenza virus function of Goishi tea, which is a Japanese traditional microbial fermented tea, in in vitro and in vivo tests. We found that Goishi tea hot water extract (GTE) inhibited hemagglutination caused by influenza A/ Puerto Rico/ 8/ 34 (PR8, H1N1) and influenza A/ Guizhou/ 54/ 89 (Guizhou, H3N2) viruses, viral growth in Mardin-Darby canine kidney (MDCK) cells caused by PR8, and viral infection of mice caused by nasal inoculation of PR8. Furthermore, we investigated the functional fractions of GTE and found that a high-molecular-weight fraction of GTE inhibited viral adsorption to MDCK cells and that low-molecular-weight fractions inhibited subsequent stages of infection, such as viral invasion, genomic multiplication, and release, after adsorption. These results indicate that GTE exerts an inhibitory property against influenza virus infection by inhibiting various stages of infection.

著者

Mariko OGUSHI Yumiko YOSHIE-STARK Takeshi SUZUKI

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.202-206, 2005 (Released:2006-11-08)

参考文献数

22

被引用文献数

6 15

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Sea cucumber is a traditional food item in Asia and has been reported to exhibit antifungal, antitumor, and antioxidant bioactivity as well as other properties. In this study, sea cucumbers were treated with hot water at 98°C for 60min to prepare extracts that were then used to assess their effect on the proliferation and H2O2 susceptibility of human colon adenocarcinoma Caco-2 cells. The growth of Caco-2 cells was significantly inhibited by sea cucumber extracts in a dose dependent manner. Cell proliferation was inhibited by high molecular weight sea cucumber extract at a concentration of 0.108mg/mL. No growth was observed at 1.04mg/mL of the hot water extract after 96h incubation. Cell damage by sea cucumber extract was evident above 1mg/mL. H2O2 showed concentration dependent cytotoxity to Caco-2 cells. In addition, coadministration of sea cucumber extracts intensified the H2O2 cytotoxity.

著者

Mariko OGUSHI Yumiko YOSHIE-STARK Takeshi SUZUKI

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.4, pp.290-294, 2006 (Released:2007-10-05)

参考文献数

13

被引用文献数

3 6

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To study the anti-tumor activity of sea cucumber extracts, human colon adenocarcinoma Caco-2 cells were exposed to hot water extract of sea cucumber. Morphological changes with apoptotic bodies were observed in the cells treated with the extract. We demonstrated the induction of apoptosis using phosphatidylserine translocation (APOPercentage Assay kit), terminal deoxynucleotide transferase-mediated dUTP-biotin nick-end labeling (TUNEL), and DNA fragmentation observed as DNA ladder. These results show that apoptosis was induced by a high molecular weight fraction in a dose dependent manner. These data suggest that water soluble and high molecular weight compounds from sea cucumber might exhibit anti-tumor activity by triggering apoptosis. The apoptosis-inducing activity may contribute to cancer chemopreventive effects of sea cucumber.

著者

Gun-Hee KIM

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.9, no.4, pp.316-319, 2003 (Released:2007-03-03)

参考文献数

19

被引用文献数

3 9

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Vitamin U levels were determined on 26 kinds of food plants well known to be healthy vegetables in Asian or Western countries. Spinach showed the highest level of 45.2 mg/100 g DW followed by Pak-choi (34.3 mg/100 g DW)>kale (23.4 mg/100 g DW)>Sumssukbujaengi (19.8 mg/100 g DW)>leaf mustard (19.6 mg/100 g DW)>bud of aralia (19.3 mg/100 g DW)>broccoli (18.9 mg/kg DW)>asparagus (18.7 mg/100 g DW). Among Korean wild medicinal plants, Sumssukbujaengi showed the highest value followed by Sanmanul (a kind of wild garlic) with the level of 14.4 mg/100 g DW. For Chinese and Western cabbages, the level of vitamin U differed according to the parts of the plant such as core, middle and outside leaves. In both cabbages, level in the middle parts of leaves including midribs was the highest. As stated, the level of vitamin U was dependent on the part of the plant sample. Leaf parts of turnip and white radish showed higher value of 8.5 and 12.5 mg/100 g DW, respectively, than those of roots such as white radish in which levels were in the order of middle (11.3 mg/100 g DW), top (8.5 mg/100 g DW) and bottom (8.5 mg/100 g DW) portions in the white radish. In the analysis of amino acids, we did not find either a distinctive relationship between methionine and vitamin U synthesis or a significant connection between various free amino acids and vitamin U level in food plants.

著者

IKEDA Gakuro TOMIZAWA Akiko IMAYOSHI Yuriko IWABUCHI Hisakatu HINATA Tomoyuki SAGARA Yasuyuki

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.4, pp.261-269, 2006-11-01

参考文献数

28

被引用文献数

9 18

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Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by simultaneous steam distillation extraction (SDE) and solid-phase microextraction (SPME). The odor intensity and character of the compounds were evaluated and quantified using gas chromatography/olfactometry (GC/O). The GC/O and the sensory data were processed and analyzed on the basis of food <I>kansei </I>model. Seven perceptual factors affecting the aroma and flavor were abstracted by principal component analysis (PCA) of the sensory data. According to the percentage of contribution, the first perceptual factor of "roast and spicy" was identified as a key factor. The correlations between the odorants and the "roast and spicy" factor clarified the importance of sulfurous compounds. Four sulfurous compounds were identified as butanethiol, prenyl mercaptane, 2-methyl-3-furanthiol and dimethyl trisulfide.

著者

Jou-Hsuan Ho Yi-Ning Yeh Hui-Wen Wang Sok Kean Khoo Yieng-How Chen Chi-Fa Chow

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.20, no.2, pp.337-343, 2014 (Released:2014-05-31)

参考文献数

25

被引用文献数

19

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Industrial wastewater containing heavy metals can become a serious environmental pollutant if not treated appropriately. Conventional treatment to remove toxic heavy metals can be expensive and may generate large amounts of toxic sludge. Regenerated natural wastes such as eggshells and eggshell membrane which are easily available, inexpensive, biodegradable, and have high adsorbability, can act as promising ‘green’ alternatives to remove heavy metal pollutants from wastewater. Here, we studied the adsorption capacity of eggshells with membrane (ESWM), eggshell membrane (ESM), and eggshells (ES) for the removal of nickel and silver ions in synthetic wastewater. Reaction time (1 to 72 h), metal ion concentration (25 to 200 mg/L), adsorbent dosage (0.1 to 0.8 g/20 mL), temperature (15°C to 45°C), and pH (1 to 9) were evaluated. Post-treatment nickel and silver concentrations were later analyzed using a spectrophotometer. Our results indicated increased removal of nickel and silver ions with increased adsorbent (all three ESWM, ESM, and ES) dosage, whereas the removal of nickel and silver ion decreased with increasing initial metal concentration. Among ESWM, ESM, and ES, ESM has the highest removal capacity and was the best adsorbent. The 0.8 g of ESM could remove 90.91% of nickel ions (100 mg/L) at 25°C, pH 5.76 and 24 h. On the other hand, approximately 100% of silver ions (25 mg/L) could be removed by 0.2 g of ESM at 25°C, pH 5.2, and 24 h. There was no difference in the adsorbability of ES and ESWM on nickel and silver ions. In summary, all three adsorbents, ESWM, ES, and ESM, can remove heavy metal ions from aqueous solution, with ESM having the highest efficiency. Hence, eggshell and its derivatives can be promising ‘green’ adsorbent materials for treating wastewater containing nickel and silver ions.

著者

NAWAZ Haq SHAD Muhammad Aslam BATOOL Zara

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.19, no.6, pp.1133-1140, 2013

被引用文献数

7

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Grains of six varieties of maize (<i>Zea mays</i> L.) including Sahiwal-2002, Sadaf, EV-1098, EV-6098, FH-793 and Pak-Afgoyee, being cultivated in Pakistan, were analysed for their biochemical, phytochemical and antioxidant composition. Statistically significant differences (<i>p</i> < 0.05) in these contents were observed among the varieties. FH-793 was found to be high in salt soluble proteins, tannins and saponins. Sahiwal-2000 and EV-1098 exhibited comparatively higher levels of sugars, crude oil, flavonoids, phenolic acids, antioxidants, 2, 2-Diphenyl 1-picryl hydrazyl radical scavenging activity and reducing power; therefore these two varieties should attract the attention of the nutritionists.

著者

Midori NISHIMURA Nana SAMESHIMA Keiko JOSHITA Masatsune MURATA

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.18, no.3, pp.413-417, 2012 (Released:2012-09-05)

参考文献数

20

被引用文献数

13

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Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50°C for 60 s as heat-shock treatment and then stored at 8°C for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.

著者

Misaki Nakamura Yutaka Kitamura Mito Kokawa

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.5, pp.605-609, 2016 (Released:2016-10-31)

参考文献数

18

被引用文献数

10

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In recent years, food consumption trends in Japan have been changed greatly by the “westernization of the meal”. In particular, the increased consumption of dairy products and decreased consumption of rice are remarkable. Thus, we investigated the possibility of producing a cheese-like food from rice milk. Rice milk was pasteurized, fermented by lactic acid bacteria (LAB), and coagulated with various coagulation agents. Several heating conditions were applied for pasteurization of the rice milk, and the most rapid and efficient condition was achieved when the rice milk was heated at 65°C for 30 min. After fermentation, the population of LAB and pH of the fermented rice milk were found to be similar to those of fermented dairy milk. Some samples went through a dehydration step before coagulation with gelatin, xanthan gum, or agar. The dehydrated samples containing gelatin were similar in breaking strength to standard dairy cheese, and thus were used in sensory evaluation. In the sensory test, the sample containing 2.5 wt% gelatin received the highest overall acceptance of 41.6%.

著者

Yuka KAWADA Masayo MIURA Toshiharu GOMYO

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.12, no.4, pp.275-277, 2006 (Released:2007-10-05)

参考文献数

16

被引用文献数

2 7

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A system using immobilized enzyme according to Oki et al., [Biol. Pharm. Bull. 23(9) 1084-1087 (2000)], which mimics the small intestinal membrane, was applied to the screening of several kinds of vegetables, fruits and herbs in terms of their inhibitory effects on α-glucosidase (AGH).AGH was partially purified from hog intestinal membrane by salting out, followed by immobilization on CNBr-activated Sepharose 4B as a matrix. As substrate, p-nitrophenyl-α-D-glucopyranoside (PNPG) was employed, producing p-nitrophenol (p-NP) by enzymic hydrolysis. Seven vegetables (Japanese radish, cabbage, onion, Chinese cabbage, tomato, cucumber, and carrot), 5 fruits (mandarin, apple, watermelon, melon, and grapefruit) and 4 herbs (Italian parsley, rucola, mache, and dill) were subjected to evaluations of the inhibitory effect on AGH.All of the test samples exerted an inhibitory effect on immobilized AGH (iAGH). Raw Chinese cabbage and boiled tomato among vegetables, mandarin among fruits and dill among herbs exerted the strongest inhibitory effect on iAGH.

著者

Keitarou Kimura Mayumi Hachinohe K. Thomas Klasson Shioka Hamamatsu Shoji Hagiwara Setsuko Todoriki Shinichi Kawamoto

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.20, no.6, pp.1183-1189, 2014 (Released:2015-01-15)

参考文献数

30

被引用文献数

12

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Various charcoals (used in food processing and water treatment) and broiler litter biochar were examined for ability to adsorb water-soluble low-level radioactive cesium (ca. 200 – 250 Bq/kg) extracted from contaminated wheat bran. Among the materials tested, steam activated broiler litter biochar was the most effective sorbent and was able to reduce the concentration of radioactive cesium to less than 10 Bq/kg. Adsorption was observed under neutral and alkaline conditions but not under acidic conditions. Cesium binding to steam activated broiler litter biochar appeared to be stable under alkaline conditions.

著者

Yoshiaki MIYAKE

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.12, no.3, pp.186-193, 2006 (Released:2007-08-25)

参考文献数

23

被引用文献数

10 16

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Niihime fruit, produced in the coastal area of the Sea of Kumano in Mie prefecture, is a new sour citrus fruit. This is the first study to examine the characteristics of the flavonoids in niihime fruit. The content of flavonoids in the juice and peel of niihime fruit was determined by HPLC and their distribution was examined in comparison with seven other species of sour citrus fruits. Niihime fruit was found to contain a comparatively high quantity of bioactive flavonoids of the flavanone glycosides with rutinose sugar chain such as eriocitrin and hesperidin as well as the polymethoxyflavones such as nobiletin and tangeretin. The peel extract of niihime fruit exhibited comparatively high antioxidative activity among sour citrus fruits using the DPPH radical scavenging assay. Furthermore, the flavonoids eluted from niihime fruit by over time in hot and cold solutions of water, 5% ethanol, and 25% ethanol, which are commonly used in the field of food processing and cooking, were examined. The flavonoids eluted from niihime fruit in hot 25% ethanol solution was highest content in solutions, and the content of flavonoids eluted in 5min was an approximate half of content eluted in 60min. The flavanone glycosides, eriocitrin and hesperidin, were eluted in higher contents in hot solutions than in cold solutions. The polymethoxyflavones, nobiletin and tangeretin, were eluted to some extent in hot 5% ethanol but were found in low contents in cold solutions. The highest contents were eluted in hot 25% ethanol. The difference in the elution properties between flavanone glycosides and polymethoxyflavones is considered to be a result of their hydrophobic properties. The scavenging activity of DPPH radical for eluates was shown to increase over time, and the activity was suggested to be related to the elution content of eriocitrin, which is an antioxidant in niihime fruit. This study showed that niihime fruit contains a comparative abundance of bioactive flavonoids and these flavonoids are able to be eluted using hot solutions of water and ethanol.

著者

Iijima Yoko Joh Aya

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.20, no.5, pp.971-978, 2014

被引用文献数

13

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The ginger rhizome (<i>Zingiber officinale</i>) is known to show a pale yellow color. However, the compounds responsible for the color are not known. In this study, 62 kinds of ginger rhizomes originating from different cultivars or different cultivation locations were collected for analysis of yellow pigment compounds. Ultra-performance liquid chromatography profiles at 420 nm for each sample were used for principal component analysis. Curcumin, demethoxycurcumin, and 6-dehydrogingerdione were identified as the main common compounds contributing to the yellow color, and their average amounts were 2.2 ± 0.1, 1.6 ± 0.1, and 20.0 ± 1.1 mg/100 g fresh weight, respectively. Curcumin and demethoxycurcumin were contained in cv. <i>Kintoki</i> samples at higher levels. However, their variation suggested that the yellow pigment of ginger rhizome is more dependent on the cultivation conditions and less on the cultivar. Comparative analysis of these amounts and the <i>b</i>-value between mature seed rhizomes and immature rhizomes from the same lines suggested that yellow pigments were synthesized during rhizome maturation.

著者

Takehito SAGAWA Hidaka IKEDA Tatsuyuki HIRAOKA Kazuichi HAYAKAWA

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.19, no.3, pp.491-495, 2013 (Released:2013-06-29)

参考文献数

17

被引用文献数

3

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Rosemary (Rosmarinus officinalis L.) is a member of the Lamiaceae family that is commonly used in herbal teas. Plants from the Lamiaceae family have numerous peltate glandular trichomes (PGTs). These PGTs contain essential oils, which influence the perception of rosemary aroma. In the present study, we used gas chromatography-mass spectrometry (GC-MS) to evaluate the chemical quantities of 10 active odor compounds from rosemary, i.e., camphene, 1,8-cineole, camphor, linalool, borneol, verbenone, carvone, geraniol, bornyl acetate and alpha-pinene. In addition, we used X-ray computed tomography (X-ray CT) to examine the tissue structure of PGTs from the leaves and stems of rosemary plants. We confirmed that PGTs included 3 types of essential oil. Moreover, we clearly demonstrated that individual PGTs have different structures, filled with different types of essential oil. Our findings suggest that combined use of X-ray CT and GC-MS is an effective means of evaluating the qualities of rosemary PGTs and essential oil.

著者

Zhanglin Ni Fubin Tang Yihua Liu Danyu Shen Runhong Mo

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.1, pp.1-6, 2015 (Released:2015-04-08)

参考文献数

22

被引用文献数

6

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This paper describes a liquid chromatography inductively coupled plasma mass spectrometry (LC-ICP-MS) method for the determination of low-level sulfite in dry vegetables and fruits. Aqueous 0.1% solution of formaldehyde was chosen as extraction solution for releasing the bound sulfite and forming the more stable hydroxymethanesulfonate (HMS). Sulfite was separated using an anion exchange column with isocratic elution by a 50 mmol•L−1 ammonium nitrate in 0.1% formaldehyde solution (pH 7). Sulfite was detected as 32S16O+ by ICP-MS in DRC O2 gas mode. In the optimum conditions, the linearity of the method is 0.05 – 5 mg•L−1 for sulfite, and the detection limit is 0.02 mg•L−1. The results demonstrated that the method achieved acceptable quantitative recoveries of 78.5% to 91.6% with relative standard deviations (RSDs) < 5%. Compared to the AOAC official method, the proposed method presented advantages of rapid and sensitive.

著者

Akihiro OHARA Fumie SAITO Tsugio MATSUHISA

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.14, no.2, pp.190-193, 2008 (Released:2008-07-29)

参考文献数

16

被引用文献数

5 14

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The antibacterial activities of 81 edible plants against the dental caries pathogen Streptococcus mutans were investigated. The fresh vegetative crude extracts were subjected to the paper disc method. Furthermore, in order to fractionate the active component, hexane, ethyl acetate and methanol extracts from freeze-dried samples were also examined. Antibacterial activities were positive in 17 samples, including cinnamon and Japanese ginger. Among these, the stabilities of the active components against heat treatment or storage at 4 °C for one week were also investigated. Following these treatments, the activities of balsam pear and garlic extracts were lost, while the active components in ginger, Japanese ginger, clove and cinnamon appeared. Samples of the genus Zingiberaceae, including Japanese ginger and ginger, contained abundant and stable antibacterial components acting against S. mutans.

著者

Patricia Yuca HAMAGUCHI WuYin WENG Takeshi KOBAYASHI Jiraporn RUNGLERTKREINGKRAI Munehiko TANAKA

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.13, no.3, pp.200-204, 2007-08-25 (Released:2007-10-04)

参考文献数

22

被引用文献数

4 16

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Fish muscle protein films were prepared from blue marlin (Makaira mazara Jordan & Evermann) meat which had been stored at 30°C to intentionally lower the meat quality. In this study, the effects of meat quality and pH on the formation of these protein films were investigated. Moreover, ε-polylysine was added to the film-forming solutions to reduce the microbial population of films. The mechanical properties of the films were slightly affected by acidic and alkaline pHs. However, the water vapor permeability of muscle protein films was not affected by either the quality of the fish meat or the pH of the film-forming solutions. SDS-PAGE (sodium dodecyl sulfate- polyacrylamide gel electrophoresis) showed the degradation of myosin heavy chain in acidic films and polymerization in alkaline films. It was revealed that biodegradable films can be produced even from very low quality fish meat, and that the bacterial population of films could be drastically reduced by the addition of ε-polylysine.

著者

Vu Thu TRANG Vu Hong SON Lam Xuan THANH Samira SARTER Tomoko SHIMAMURA Hiroyuki UKED Hiroaki TAKEUCHI

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.19, no.5, pp.833-841, 2013 (Released:2013-11-20)

参考文献数

30

被引用文献数

6

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Antimicrobial activities of aminoreductone (AR), a product formed in the initial stages of the Maillard reaction, were investigated using eight clinical isolates of antibiotic-susceptible/resistant pathogenic bacteria: four Pseudomonas aeruginosa, one multi-drug-resistant Pseudomonas aeruginosa (MDRP), one Escherichia coli, one methicillin-susceptible Staphylococcus aureus, and one methicillin-resistant Staphylococcus aureus (MRSA). AR showed advanced growth inhibition effects compared to antibiotics (amikacin, ciprofloxacin, imipenem and levofloxacin) frequently used for the treatment of infectious diseases, and worked synergistically with these antibiotics. The minimum inhibitory concentrations (MIC) of AR ranged from 13 to 20 mM. The bactericidal activity of AR was dose and time dependent. The minimum bactericidal concentration (MBC) was lower for Gram-negative bacteria (32 to 40 mM). These findings suggest that AR, a naturally formed antimicrobial agent present in thermally processed foods, has promising potential for health promotion and for use in medical practices.

著者

Chang-Peng YANG Zhi-Rong NONG Jian-Lin LU Lu LU Jian-Shou XU Yun-Zhe HAN Ying-Jie LI Shuji FUJITA

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.10, no.1, pp.75-78, 2004 (Released:2007-05-18)

参考文献数

27

被引用文献数

2 10

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Occurrence of polyphenol oxidase (PPO, o-diphenol: oxygen oxidoreductase, EC.1.10.3.1) in the fruits of nine cultivars of banana (Musa spp.) commercially cultivated in China was investigated. All banana fruits peel and pulp tested had PPO activity, and all PPO strongly oxidized dopamine and 3-hydroxytyramine (tyramine). However, very weak and/or no oxidative activity was recognized on such trihydroxybenzenes as phloroglucinol and gallic acid. Similar substrate specificity of PPOs toward phenolic compounds was detected in the pulp and peel of all banana cultivars tested. The specific PPO activities toward dopamine for pulp were between 5.11 and 25.72, and those of peel were between 6.75 and 26.86 units/mg protein. However, PPO activities toward dopamine in the pulp and peel of AAA and AA genome group bananas were higher than those of ABB and AAB groups. The changes of pulp and peel PPO activities during fruit development were also determined in the three banana cultivars. During this development a remarkable decrement in pulp and peel PPO activities was found in all banana cultivars used.