著者

Manami Kimijima Kengo Mandokoro Yuki Ichikawa Mizuki Tokumaru Naoki Narisawa Fumio Takenaga

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.28, no.3, pp.267-273, 2022 (Released:2022-05-20)

参考文献数

26

被引用文献数

2

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Natto is a fermented food made from soybeans using Bacillus subtilis natto. B. subtilis is present in honey. In this study, we evaluated the genetic and enzymatic characteristics of B. subtilis obtained from commercial honey and its suitability for natto fermentation. Three bacterial strains isolated from honey samples of different origins were found to be highly homologous to B. subtilis via 16S rDNA analysis. Similar to B. subtilis natto, all three isolates were biotin auxotrophs and possessed two insertion sequences. Genotyping by random amplified polymorphic DNA-polymerase chain reaction and enzyme activity analysis showed that the isolates were genetically different from the commonly used natto strains Miyagino, Takahashi, and Naruse. The three isolates are highly suitable for natto fermentation. These results indicate that honey is a source of B. subtilis natto that is potentially useful in the food industry.

著者

Kosaku Nishimura Tatsuya Abe

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-22-00145, (Released:2022-12-22)

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Connective tissue and fat are often removed from meat during processing. Their removal requires skilled butchery techniques; however, few methods are available for batch processing a large number of meat pieces. In this study, we aimed to develop a pretreatment method that promotes the flow of connective tissue and fat from meat so that they are removed during cooking. When meat samples pre-treated with protease (immersion in papain solution) and quick freezing (with thawing after immersion in liquid nitrogen) were cooked, connective tissue and fat disintegrated; the amount of outflow was significantly higher than when each treatment was applied individually. This combination reduced treatment time and did not severely damage the muscle tissue in the meat. This method has the potential to produce value-added meat products in terms of sensory quality and nutrition.

著者

Natteewan Udomsil Sumeth Imsoonthornruksa Chotika Gosalawit Mariena Ketudat-Cairns

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.4, pp.597-605, 2019 (Released:2019-09-26)

参考文献数

25

被引用文献数

32 78

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The used of insects as protein sources is growing rapidly for a variety of reasons, including global food security, sustainability, nutritional value and animal welfare. The nutritional composition and functional properties of extracted proteins from two cricket species (A. domesticus and G. bimaculatus) were investigated. Both cricket species contained high amounts of proteins (60–70% dry weight) with all essential amino acids and 10–23% lipids. The amount of omega-3 and omega-6 fatty acids and several minerals, such as P, Na and Ca were also high. Proteins were isolated from both cricket species by solubilisation at pH 11.0–12.0, followed by pH 4.0 isoelectric precipitation. The cricket proteins have high water capacity, moderate foaming capacity and stability with high emulsion activity. Therefore, they certainly could be further utilized as ingredients in various food types that could be an alternative nutritional source for both direct consumption and processing for protein extracts.

著者

Koichi AIZAWA Takahiro INAKUMA

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.13, no.3, pp.247-252, 2007-08-25 (Released:2007-10-04)

参考文献数

21

被引用文献数

40 61

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The carotenoid content, potentially an antioxidant, of 70 vegetables in Japan was determined by reversed-phase HPLC. α-Carotene was detected in 55 of 70 vegetable samples; β-carotene, in all 70; lycopene, in four types of tomatoes and Kintoki carrot; capsanthin, in only two types of sweet peppers; lutein, in 68 of the 70; zeaxanthin, in 30 of the 70; and β-cryptoxanthin in 12 of the 70 samples. All leafy vegetables contained relatively high levels of β-carotene and lutein. In contrast, fruits showed variable carotenoid compositions. A high content of lycopene was quantified in tomatoes and capsanthin was found only in red sweet peppers. In root crops, orange carrots contained high levels of α- and β-carotene, and a high level of lycopene was found in the Kintoki carrot. In other crops, such as head, beans, pods, inflorescences, and spears, carotenoid content was not found to be high in this study.

著者

Pramote Khuwijitjaru Shuji Adachi

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-22-00215, (Released:2023-01-13)

被引用文献数

4

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In a batch reactor, 0.01 mol/L arginine, lysine, or histidine, which are natural basic amino acids, was used as an environmentally friendly, “green”, catalyst to isomerize 0.2 mol/L ribose to the corresponding ketose, ribulose, at 110 °C. The changes over time in the conversion of ribose, the yield of ribulose, pH, and the absorbance of the reaction mixture at 280 and 420 nm were measured. The yield of ribulose was highest (ca. 8.5 %) when arginine was used as a catalyst, followed by lysine. Ribulose was also produced with histidine, but the yield was very low (ca. 1.5 %). On the other hand, the coloration, which was evaluated by the absorbance of the reaction mixture at 280 and 420 nm, was highest when lysine was used, followed by arginine. Therefore, arginine was the most suitable green catalyst for isomerizing ribose to ribulose among the three basic amino acids tested.

著者

Kiyoshi Toko

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00195, (Released:2023-01-06)

被引用文献数

1

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The first taste sensor was developed 30 years ago, and its use has become widespread in the food and pharmaceutical industries. Numerous efforts have been made to improve taste sensor technology since that time. Now, over 600 taste sensors are used around the world to quantify and visualize the taste of food. In this article, we first explain the mechanisms underlying the operation of taste sensors and how they respond to the five basic sensations of taste. A taste map of beers that presents their taste in a visual manner will be introduced as a typical application of the taste sensors used in the food industry. We then discuss the ability of the taste sensor to detect taste interactions, such as bitterness-suppressing effects as well as attempts to produce tasty low-calorie foods. Recent attempts to visualize personal preferences and the dynamic changes in the taste of food during chewing using the taste sensor are also explained. The environment surrounding taste sensors and the taste sensors themselves have progressed considerably, with new food services appearing constantly. We are entering an era where we can increase our enjoyment of eating.

著者

Tatsuhiko Nishimura Kiyotaka Kabata Akiko Koike Masateru Ono Keiji Igoshi Shin Yasuda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.22, no.3, pp.395-402, 2016 (Released:2016-06-30)

参考文献数

46

被引用文献数

1 3

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

著者

Naufal Shidqi Rabbani Kazunari Miyashita Tetsuya Araki

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00083, (Released:2022-08-19)

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Strawberries are a high-value fruit with distinctive characteristics, including having a bright red color and juicy texture. The importance of their texture qualities requires the development of non-destructive analytical methods. This study focuses on the use of silicon-based visible–near infrared (Vis-NIR) spectroscopy to predict the texture qualities of strawberries. The highest correlation values (r) of prediction of firmness were 0.81 (transmittance) and 0.78 (reflectance), while those of brittleness were 0.78 (transmittance) and 0.77 (reflectance). It was found that transmittance mode can predict the texture qualities of strawberries better than reflectance mode. Savitzky-Golay filtering improved the prediction accuracy for most characteristics. The results showed that Vis-NIR spectroscopy, combined with partial least square regression analysis and Savitzky-Golay smoothing, can predict the texture qualities of strawberries at moderate to high accuracy. Further studies are needed to reduce the effects of individual sample sizes and improve prediction accuracy.

著者

Zheng Wang Akira Ando Atsuko Takeuchi Hiroshi Ueda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.24, no.3, pp.421-425, 2018 (Released:2018-07-25)

参考文献数

31

被引用文献数

1 3

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This study sought to determine the optimal cooking conditions under which lutein would be maintained while oxalic acid and nitrate ion would be removed. The effects of cooking temperature and time control on the concentration of oxalic acid, nitrate ion, and lutein in spinach were investigated. The results demonstrated that boiling at 100°C for 2 min was the optimal cooking condition. This preserved approximately 77% of lutein while 67% of oxalic acid and 30% of nitrate ion were removed. If nitrate ion is disregarded, we also found that submerging in hot water at 60°C for 30 s was another optimal condition. In this case, 96% of lutein remained, 28% of oxalic acid was removed, whereas the content of nitrate ion was unchanged.

著者

Tomomi KOUGUCHI Ai ITO Koji IWAI Muneshige SHIMIZU Yoshihisa TAKAHATA Takuya SUZUKI Fumiki MORIMATSU Soichi TANABE

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.18, no.5, pp.667-671, 2012 (Released:2012-12-08)

参考文献数

16

被引用文献数

6 13

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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

5

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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 76

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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

Abd Elmoneim O. ELKHALIFA Ashwag M. MOHAMMED Mayada A. MUSTAFA Abdullahi H. El TINAY

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.4, pp.327-331, 2007-11-25 (Released:2008-02-01)

参考文献数

19

被引用文献数

3 12

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A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery foods mainly bread the elasticity conferred by gluten in wheat is substituted by the addition of guar gum and gum Arabic. Hence, the objectives of this work were : functional properties of sorghum flours treated with guar gum and/or gum Arabic with intention of manufacture of bakery products. Functional properties considered were protein solubility, least gelation concentration, bulk density, water and oil binding capacity, emulsifying activity, foaming capacity and Farinograph characteristics. Treated samples in general were lower than untreated sorghum except for the bulk density and foaming capacity. The results indicated that acceptable bakery products e.g. bread and pizza could be obtained using 1% (w/w) guar gum with 38% (w/w) gum Arabic and 0.5% (w/w) guar gum with 38% (w/w) gum Arabic, respectively.

著者

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

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-23-00175, (Released:2024-01-11)

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Three tsukudani seasoning liquid models of soy sauce and amino acid seasoning liquid mixed with rare sugar syrup (RSS, main rare sugars: D-allulose, D-sorbose, D-tagatose, D-allose), glucose-fructose liquid sugar (GF), and white sugar (WS) were heated in a headspace sampler to create a delicious aroma. The aroma components generated were then analyzed using HS-GC/MS. As a result of the Maillard reaction, brown color intensity measured at absorbance 420 nm in the RSS liquid was significantly higher than in the GF and WS liquids. Principal component analysis of the quantitative data of the aroma compounds revealed 1.1–4.5 times more furans such as furfural, furfuryl alcohol, 2,5-diethyl tetrahydrofuran, and 3-phenylfuran were released from RSS than from GF and WS, which contributed to the characteristic aroma components of the tsukudani seasoning liquid. These results suggest that the four main rare sugars in the RSS are involved in the aroma formation.

著者

Mitsuyo Hori Yusuke Kawai Koichiro Noguchi Kohei Nakamura Masaya Shimada Hitoshi Iwahashi Tomoyuki Nakagawa

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-23-00098, (Released:2024-01-10)

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From traditional Gifu ayu-narezushi, Leuconostoc, Latilactobacillus, and Enterococcus were isolated as dominant genera. Isolated strains of Leuconostoc mesenteroides showed high growth inhibition activity against Staphylococcus aureus and Escherichia coli. The isolated strain, Enterococcus lactis EC52, could produce γ-aminobutyric acid (GABA). These results indicated that Enterococcus lactis and Leuconostoc mesenteroides were lactic acid bacteria, which have GABA-producing and antimicrobial activities, respectively, in traditional Gifu ayu-narezushi.

著者

Chen-Yu Lin Koshiro Futada Phyo Htet Htet Kyaw Shota Tanaka Mohamed El-Telbany Yoshimitsu Masuda Ken-ichi Honjoh 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-23-00186, (Released:2024-01-09)

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In this study, the dnaK gene-deletion mutant strain of Escherichia coli BW25113 showed a higher susceptibility than the wild-type strain of E. coli BW25113 to phage S127BCL3. Flavonoids, myricetin and quercetin which had been reported to suppress the role of DnaK were tested to examine their effects on the phage susceptibility of E. coli BW25113. A 6-h pretreatment with 500 µmol/L myricetin or quercetin increased the phage susceptibility of E. coli BW25113. A similar result was observed in E. coli O157:H7. Real-time quantitative polymerase chain reaction (qPCR) was conducted to investigate the effects of flavonoids on the transcription of chaperone genes (dnaK, dnaJ, groEL, and grpE) in E. coli. Pretreatment of wild-type E. coli BW25113 with flavonoids decreased the transcription of chaperone genes. This is the first report demonstrating the enhancement of the phage susceptibility of both E. coli BW25113 and E. coli O157:H7 by flavonoids. The results of this study on the combined effects of flavonoids involved in foods and phages on E. coli provide scientific bases for development of a novel biocontrol method of foodborne bacteria.

著者

Kota Kera Shohei Makino Risako Takeda Aoi Shimeno Masaya Hojo Sadahiro Hamasaki Akihito Endo Masumi Iijima Tsutomu Nakayama

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-23-00189, (Released:2023-12-27)

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The astringency of persimmon fruits is a significant factor for consumers and the nutritional industry. To date, astringents, such as polyphenols, specifically persimmon condensed tannins, have been assessed using polyphenol quantification assays, such as the Folin–Ciocalteu method, based on their reducing power. However, these methods are influenced by the presence of other reducing substances. In this study, we developed a cost-effective liposome turbidity analysis using a portable visible spectrophotometer based on the interaction between liposomes and astringents. Authentic astringents, such as catechins and theaflavin-3-O-gallate, were analyzed, and their half-maximal effective concentrations (EC50) were calculated. These results indicated that the affinity to the membrane was similar to that of astringency, as determined by sensory analysis. Additionally, the EC50 values of partially purified tannins from non-astringent and astringent persimmons were calculated. In conclusion, we determined the application methods to assess astringent persimmon fruits with and without the removal of astringency.

著者

Kiyota Sakai Masamichi Okada Shotaro Yamaguchi

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-23-00182, (Released:2023-12-26)

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Despite considerable research and developments in the color properties of plant-based meat analog (PBMA) products, their color changes during the grilling process are one of the main unsolved challenges. Recently, it was reported that a novel browning system for PBMA products containing a red pigment (betanidin) and a multicopper oxidase (laccase; LC) can simulate the color changes (red to brown) of animal meat. However, the reaction products in PBMA using this system have not been analyzed in detail. Thus, this study aimed to clarify the reaction products of betanidin oxidized via LC-catalyzed reaction. It was found that LC-catalyzed oxidation in the PBMA patties degraded betanidin to betalamic acid and cyclodopa, subsequently polymerizing these degradation products to produce unknown brown polymers. These findings provide suggestions for the browning mechanism of PBMA patties containing betanidin via LC-catalyzed oxidation.

著者

Yoshimasa Sugiura Shouta Misumi Yoichi Kinoshita Hiroaki Yamatani Kazuma Yoshizumi Hirotaka Katsuzaki Yuichi Hayashi Noboru Murase

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-23-00153, (Released:2023-12-25)

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We investigated the antiallergic effects of 80 % methanol (80M) extracts obtained from Ecklonia cava subsp. stolonifera, harvested along the coast of Nishinoshima Town, Oki Islands, Shimane Prefecture, Japan, at different stages of algal powder manufacturing (involving heating operations). The radical-scavenging activity of the extracts increased during the manufacturing process. The extracts could mitigate allergic inflammation in mice and degranulation in rat basophilic leukemia-2H3 cells. The contents of typical algal polyphenols, such as phlorotannins (eckol, 6,6′-bieckol, 8,8′-bieckol, dieckol, and phlorofucofuroeckol-A), in the 80M extracts were analyzed via high-performance liquid chromatography and liquid chromatography-mass spectrometry, which revealed that eckol and dieckol were more abundant than the other three phlorotannins throughout the manufacturing process, while an increasing trend in the contents of all five phlorotannins was observed in later stages of the manufacturing process. Furthermore, measurement of the total polyphenol content revealed the probability of polyphenol polymerization during manufacture.

著者

Shyuichiro Inagaki Hiroka Fujimoto

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-23-00165, (Released:2023-12-21)

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The isoflavone aglycone (IA) content in commercial fermented soybean products in Korea, such as cheonggukjang and doenjang, and the IA-producing ability of the Bacillus subtilis strains isolated from the products were examined. Among three commercial products, product C (doenjang), which is produced using a long fermentation method, showed the highest conversion rate of isoflavone glucosides to aglycones. Of all eight B. subtilis strains isolated from the products, four strains had the same or higher level of IA production than B. subtilis (natto), with the C-3 strain showing the highest level. Hence, the difference in the conversion rate among the products might be attributed not only to fermentation time during the manufacturing process, but also the IA-producing ability of the B. subtilis strains. Moreover, the C-3 strain produced IAs during the early stage of culture with soybean liquid medium, and the IA-producing ability of the C-3 strain in the fermentation with soybean solid medium was higher than that of B. subtilis (natto). Thus, the rapid IA production by the B. subtilis C-3 strain might contribute to the high IA content of product C.