著者

Asami Miyajima Ryo Inoue Erika Onishi Miyuki Miyake Ryo Hyodo

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.68, no.9, pp.837-845, 2019 (Released:2019-09-04)

参考文献数

30

被引用文献数

1 2

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Producing structural viscosity in colloidal dispersions, such as vesicles and capsules, prevents separation of dispersed particles by increasing the viscosity between them, which is advantageous in terms of usability. So far, the separation behavior of various particles has been studied; however, there are very few examples wherein a stable dispersion state was constructed and controlled. In this study, we produced stable dispersions induced by the depletion effect in mixtures of vesicles of cationic surfactant derived from triethanolamine-based esterquat (TEQ) and a specific dextrin derivative (SDD) as a non-adsorptive polymer. In the composition region, where 8 to 16% of TEQ vesicles and 1.2% or less of SDDs were mixed, the viscosity increased proportionally with the particle concentration, and it was observed that stable dispersions were produced by structural viscosity. Furthermore, the effects of TEQ and SDD concentrations, and SDD size on the structural viscosity and cohesive energy were investigated, which were similar to the depletion effect in the Asakura–Oosawa (AO) theory. From the results, it was suggested that the structural viscosity of the mixed dispersions (TEQ vesicles and SDDs) was produced by the aggregated TEQ vesicle networks induced by the depletion flocculation.

著者

安藤 進

出版者

Japan Oil Chemists' Society

雑誌

日本油化学会誌 (ISSN:13418327)

巻号頁・発行日

vol.48, no.10, pp.1033-1040,1197, 1999-10-20 (Released:2010-02-19)

参考文献数

40

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老化に伴うニューロン機能の低下は, シナプス伝達障害に由来すると考えられる。脳としての機能低下は記憶障害で明らかにされ, その根底にあるメカニズムとしてシナプス伝達障害が証明されている。シナプス機能低下は, 脂質との関わりではシナプス膜の加齢による脂質組成と物理化学的性質の変化によって説明される。コレステロール/リン脂質(C/P)比と細胞膜内の脂質非対称性分布が, 膜の受容体機能とそれにつづくシグナル伝達機構の制御に重要な役割を果たしていると考えられる。脂質栄養学の視点から, 食物脂質のシナプス機能と, ひいては神経機能への効果を議論し, 特に摂取脂質の量と質に焦点があてられる。脂質の質については, 飽和酸, 多価不飽和酸, とりわけn-6とn-3系列の生理的効果が考察される。それら効果の分子機構も提示されている。最後に, アルツハイマー病やパーキンソン病などの病理に対して複合脂質を用いる薬理学的アプローチについても触れる。

著者

Naohiro Gotoh Kazuaki Yoshinaga Satoshi Kagiono Yukiko Katoh Yota Mizuno Fumiaki Beppu Toshiharu Nagai Hoyo Mizobe Akihiko Yoshida Koji Nagao

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.68, no.2, pp.193-202, 2019 (Released:2019-02-01)

参考文献数

37

被引用文献数

4 11

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Trans fatty acids (TFA) are considered risk factors for cardiovascular disease. However, detailed information on total content of TFA and TFA isomers and distribution of trans-octadecenoic acid positional isomers in foods consumed in Japan is not available till date. In this study, 250 foods, 169 processed foods and 81 foods derived from ruminant meat or milk, were analyzed. According to the results, most foods contained less than 1.0 g TFA / 100 g food. However, almost all foods containing butter had more than 1.0 g TFA / 100 g food. TFA isomers in foods were classified into two categories, monoene-rich type and polyenerich type. We hypothesized that these differences were attributed to diverse TFA formation mechanisms. Furthermore, we observed that trans-10-18:1 was also the dominant trans-18:1 positional isomer in foods consumed in Japan. These results are valuable for future analysis of the role of TFA in epidemiological studies in Japan.

著者

Tokuma Fukuoka Sayaka Nakamura Tomotake Morita Takayuki Ohmura Masahiro Kotani Yasuhide Naito Hiroaki Sato

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess21084, (Released:2021-07-09)

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Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a promising tool for the screening of glycolipid-type biosurfactants (BSs) from a crude extract of microbial products. However, it is unsuitable for the detection of lower molecular weight products because the observed ions are overlapped with matrix-derived ions at lower mass range. In this study, we applied a “matrix-free” surface-assisted laser desorption/ionization mass spectrometry (SALDI-MS) analysis using a through-hole alumina membrane as an ionization-assisting substrate. Using this method, we could detect a variety of lower molecular weight products in an extract of a glycolipid BS producer with good sensitivity. In addition, the culture solution could be analyzed directly by this method.

著者

日比野 英彦 海野 麻未 高島 瑞夫 西川 徹 野田 恭平 高橋 清久

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.41, no.4, pp.341-346, 1992-04-20 (Released:2009-10-16)

参考文献数

26

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Although clinical attempts have been made to treat patients with senile dementia using phosphatidylcholine (PC) or acetylcholine (Ach) esterase inhibitors to restore central cholinergic transmission by increasing Ach contents in the brain, definite positive results have yet to be obtained. To investigate further the influence of the systemic administration of PC on brain Ach, we measured choline (Cho) and Ach contents in discrete brain regions of rat by HPLC with an electrochemical detector, following an acute administration of PC. Cho contents increased in the frontal cortex, striatum and substantia innomimata after acute intraperitoneal administration of soybean PC in liposome form. Cho contents were not affected in any region after acute injection of egg PC. Ach contents were not affected significantly in any brain region after acute administration of each PC substance. It thus follows that Cho contents increase by the systemic administration of highly purified PC, and PC may possibly pass the blood brain barrier. However, PC administration is not capable of accelerating Ach synthesis in the brain.

著者

Isam A. Mohamed Ahmed Fahad AL-Juhaimi Nurhan Uslu Mehmet Musa Özcan Elfadıl E. Babiker Kashif Ghafoor Magdi A. Osman Hesham A. A. Salih

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess21058, (Released:2021-06-11)

被引用文献数

2

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In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amounts of the main fatty acids as oleic, palmitic and linoleic acids were determined as 72.89%, 11.89% and 8.96%, respectively. The addition of aromatic plants and essential oils did not effect the fatty acid profile. Also, packaging materials had a minor influence on fatty acids. In the 6th month of storage, the oleic acid contents of olive oils showed the increase in all of samples. The highest increase was observed in olive oil stored in glass-PET (74.30-75.01%), followed by stored in glass bottle (73.41-74.82%). Generally, during the storage, the differences of fatty acid contents were in minor level. The fatty acid composition of olive oils stored under different essential oil and extract concentrations showed partial differences depending on the extract type and concentration.

著者

松田 住雄 豊田 良一

出版者

Japan Oil Chemists' Society

雑誌

油脂化学協会誌 (ISSN:18842011)

巻号頁・発行日

vol.4, no.1, pp.10-14, 1955-01-15 (Released:2009-09-04)

参考文献数

4

著者

Olfa Dridi Gargouri Yasmine Ben Rouina Amir Ben Mansour Guido Flamini Bechir Ben Rouina Mohamed Bouaziz

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.65, no.12, pp.1033-1044, 2016 (Released:2016-12-01)

参考文献数

44

被引用文献数

6 6

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Aroma profile, oxidative stability and quality parameters of virgin olive oil from four cultivars (Chemlali, Chetoui, Koroneiki and Rjim), grown in Rjim Maatoug oasis in southern of Tunisia, were studied for the first time. The olive oil samples were obtained during maturation from a crop season (2012–2013). The results showed the quality parameters, i.e., free fatty acid, UV absorbance at 232 and 270 nm, increases during maturation exceeding the upper limit established by the IOOC norm. Chlorophyll and carotenoid pigments tended to decrease during ripening stages. The trend of oxidative stability, total phenols and Odiphenols exhibited a reduction of antioxidant activity at more advanced stages of maturity. The marks achieved showed that oil quality degradation is due to the great drought of climate: high temperature, high light intensity and low rainfall. Studied aroma profiles of cultivars were also influenced by severe climatic conditions. Twenty-four compounds were characterized, representing 94.8–99.8% of the total volatiles. In all samples, a strong decrease was observed in aldehydes compounds.

著者

Rauzah Hashim N. Idayu Zahid T. S. Velayutham Nurul Fadhilah Kamalul Aripin Shigesaburo Ogawa Akihiko Sugimura

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.67, no.6, pp.651-668, 2018 (Released:2018-06-01)

参考文献数

99

被引用文献数

2 26

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Also recognized as carbohydrate liquid crystals, glycolipids are amphiphiles whose basic unit comprises of a sugar group attached to an alkyl chain. Glycolipids are amphitropic, which means these materials form liquid crystal self-assemblies when dry (thermotropic) as well as when dissolved in solvents (lyotropic/surfactants) such as water. Many glycolipids are also naturally derived since these can be found in cell membranes. Their membrane and surfactant functions are largely understood through their lyotropic properties. While glycolipids are expected to play major roles as eco-friendly surfactants in the global surfactant market, their usefulness as thermotropic liquid crystal material is, to date, unknown, due to relatively lack of research performed and data reported in the literature. Understandably since glycolipids are hygroscopic with many hydroxy groups, removing the last trace water is very challenging. In recent time, with careful lyophilization and more consistent characterization technique, some researchers have attempted serious studies into “dry” or anhydrous glycolipids. Motivated by possible developments of novel thermotropic applications, some results from these studies also provide surprising new understanding to support conventional wisdom of the lyotropic systems. Here we review the dry state of glycosides, a family of glycolipids whose sugar headgroup is linked to the lipid chain via a glycosidic oxygen linker. The structure property relationship of both linear and anhydrous Guerbet glycosides will be examined. In particular, how the variation of sugar stereochemistry (e.g. anomer vs. epimer), the chain length and chain branching affect the formation of thermotropic liquid crystals phases, which not only located under equilibrium but also far from equilibrium conditions (glassy phase) are scrutinized. The dry glycolipid assembly has been subjected to electric and magnetic fields and the results show interesting behaviors including a possible transient current generation.

著者

Takaya Terashima

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.69, no.6, pp.529-538, 2020 (Released:2020-06-09)

参考文献数

52

被引用文献数

4 27

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In this review, we report controlled self-assembly systems of amphiphilic random copolymers in aqueous or organic media and the solid state to produce folded micelles, related nanoaggregates, vesicles, and microphase separation materials. The key features of random copolymer self-assemblies are 1) self-folding of polymer chains, 2) precision self-assembly of side chains, and 3) dynamic self-sorting and selective recognition. Typically, random copolymers bearing hydrophilic poly(ethylene glycol) and hydrophobic alkyl groups folded into small unimer micelles (~10 nm) via the association of the hydrophobic groups in water. Importantly, those random copolymers afforded precision intermolecular self-assembly into multichain micelles; the size, aggregation number, and thermoresponsive properties can be controlled as desired by tuning their molecular weight, composition, and side chains. The binary mixture of different random copolymers further self-sorted via chain exchange in water to simultaneously form discrete micelles. Namely, amphiphilic random copolymers can dynamically recognize themselves in complex media like natural biomolecules and proteins. Amphiphilic random copolymers opened new ways to create self-assembled materials with well-defined nanostructures and compartments, dynamic recognition properties, and functions.

著者

太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.19, no.8, pp.792-806, 1970-08-20 (Released:2009-10-20)

参考文献数

175

著者

Hitomi Shikano Yoko Miyama Ryuzoh Ikeda Haga Takeshi Junichi Suda Kazuaki Yoshinaga Shu Taira

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.69, no.8, pp.959-964, 2020 (Released:2020-08-06)

参考文献数

22

被引用文献数

1 5

---

The drying process used for persimmon fruit (Diospyros kaki) can alter the composition of nutrients, and especially vitamins. We visually determined whether the amounts of vitamin A1, vitamin B6 and vitamin C vary after drying persimmon fruit, using matrix-assisted laser desorption/ionization (MALDI) mass spectrometry (MS) imaging. Drying altered the amount of moisture between the fruit interior and surface. Vitamin A1 is lipophilic and localized at the desiccated outer regions (pericarp) and not in the inner region (mesocarp and endocarp), and its concentration was increased 3.4 times in dried fruit compared with raw persimmon. Vitamin B1 and B6 are water-soluble and concentrated in the moist mesocarp. The vitamin C content of dried persimmon is decreased by drying in the sun. The drying process affected the localizations and amounts of all the vitamins. The observed opposite localization of vitamin A1 compared to B1 and B6 was due to vitamin A1 being lipophilic and B1 and B6 being water soluble. Multiplevitamin imaging using MALDI-MSI has great potential for enhancing commodity value and for visually investigating the effects of manufacturing processes.

著者

江井 仁 中尾 典子 太田 静行

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.14, no.7, pp.352-359, 1965-07-20 (Released:2009-10-09)

参考文献数

8

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The effects of heat-treatment on the emulsifying properties of soybean lecithin were studied.Soybean lecithin was heated at 120150°C for 560 minutes. with soybean oil. Chemical properties of heated soybean lecithin, such as the contents of acetone soluble lipid, water soluble compounds containing phosphorus and acid value were determined, and then, the contents of individual phosphatides, were determined by silicic acid column chromatography as described by Hanahan.The phase inversion curves obtained by emulsifying soybean oil with water, and the emulsion stabilities were determined by the residual emulsion volume (ml), after centrifuged at 4, 000rpm for 7 minutes.From the experiments we could conclude that water soluble compounds, such as glycerpylhosphoryl compounds and glycerophosphoric acid, and lysophosphatides were increased with heating, and also heated soybean lecithin could easily make emulsions of O/W type and their emulsions were very stable.

著者

山科 孝雄 平田 博文

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.36, no.6, pp.441-443, 1987-06-20 (Released:2009-11-10)

参考文献数

4

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The reactions of amino groups in amino acids and proteins with sodium 2, 4, 6-trinitrobenzenesulfonate (TNBS·Na) in the presence of sodium sulfite (Na2SO3) were studied at pH 10.1. Determination of the amino groups was performed by following the absorbance A (420 nm) of the Meisenheimer complex. A good linear relationship between A and the concentrations of amino compounds was observed. The reactions in a cuvette showed good agreement with those in the dark. Based on these observations, a modified method for determining amino groups by TNBS·Na in the presence of Na2SO3 is proposed, and several comments are described.

著者

渡辺 靖

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.27, no.3, pp.169, 1978-03-20 (Released:2009-11-10)

参考文献数

6

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The anti-dandruff and anti-itching effects of zinc pyrithione were investigated in the clinical study in connection with the residual amount of the agent on the hair.The dandruff and the itch decreased significantly by using a zinc pyrithione-containing hair rinse. The residual amount of zinc pyrithione on the hair rose with the increase of the content in a hair rinse. The more the agent remained, the more the antidandruff and anti-itching effects were found.The fact that the shampoo containing 1% of zinc pyrithione had the effects equivalent to the hair rinse containing 0.3% was relevant to its residual amount on hair.

著者

太田 静行 坂本 泰志 近藤 勝彦 日下 兵爾

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.28, no.5, pp.321-327, 1979-05-20 (Released:2009-11-10)

参考文献数

4

被引用文献数

6 8

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In various foods, it is often experienced that a presence of oil in food complicates the taste of the foods and makes it mild and sometimes even very delicious. However, this effect of oils on the taste of food has not been studied systematically. This paper deals with the effect of oil on so-called “five tastes”. Sugar, salt, tartaric acid, quinine hydrochloride and monosodium glutamate were chosen as the representative of five tastes, namely sweet, salty, sour, bitter and glutamate taste (“Umami”, in Japanese), respectively. Taste panel consisted of about 15 persons, who were the stuff of our laboratories and our students.Two series of experiments were carried out.1) Taking the case of sweet taste, emulsions typed of w/o and o/w of 5.46% aqeuous solution of cane sugar and corn oil were made. Each of 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were also made. The panel made the guess which solution were equal to the sweetness of these o/w and w/o emulsions. Such experiments were also done on other four tastes as well as on some real foods such as margarine, cream and mayonnaise.2) Also taking the case of the sweet taste, 7.20, 6.28, 5.46, 4.75 and 4.13% solutions of cane sugar were made, while o/w and w/o emulsions of these solution and oil were made. The panel carried out the difference tests on these series. The number of the errors in these experiments was compared. As the results, it was found that intensity of tastes were much decreased in the w/o emulsion. In the difference tests on the emulsions of both w/o and o/w type it was much difficult to describe the differences than those on mere ageous solutions. These results seem to be able to explain to some extent the general belief, “oil makes the taste of food mild and delicious”.

著者

Janjira Tangsanthatkun Thunchanok Sonprasert Sopark Sonwai

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.70, no.3, pp.309-319, 2021 (Released:2021-03-04)

参考文献数

37

被引用文献数

3

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This research investigated the effect of polyglycerol ester of fatty acids (PGE) on the crystallization of palm olein (POL). Three PGEs were studied: two solid-state PGEs (PGE1105 and PGE1117) and one liquid-state PGE (PGE1155). The addition of 0.5-5% wt. PGEs influenced the crystallization kinetics of POL and this depended on the type and concentration of the emulsifiers. During cooling down with a cooling rate of 5℃/min, the samples containing PGE1105 and PGE1117 started to crystallize at higher temperatures when compared with POL but the crystallization began at lower temperatures for the samples containing PGE1155. All samples with added PGEs exhibited lower solid fat content than that of POL after 12 h of crystallization time. The number of crystals decreased with an increase in the crystal size with PGE addition but there was no effect on polymorphism. Overall, the results suggested that PGE1105 and PGE1117 enhanced the early stages of POL crystallization possibly via the template effects but suppressed the later stages, whereas PGE1155 delayed the whole process of POL crystallization. The application of POL is often limited by its tendency to get cloudy at low temperatures during long-term storage. Based on the results, 1-5% wt. PGE1155 could be used to delay or prevent the crystallization of POL at low temperatures.

著者

鈴木 平光 和田 俊

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.37, no.10, pp.781-787, 1988-10-20 (Released:2009-11-10)

参考文献数

44

被引用文献数

1 2

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Since it has been reported that dietary intakes of fish oil link to reduced rates of cardiovascular and inflammatory diseases in Greenland Eskimos, many studies have focused on the role of icosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the modulation of lipid metabolism. By the way, the number of patients with disease peculiar to the aged, such as senile dementia, has tended to increase in recent years. Studies specifically concerned with the modification of nervous system and the control of aging by EPA and DHA are now noteworthy.In this review, we have described recent studies in the following areas: metabolism of EPA and DHA, cardiovascular system, anti-inflammatory action, brain and retina, and aging.

著者

Yanzhu Tian Ami Katsuki Donato Romanazzi Matthew R. Miller Serean L. Adams Kazuo Miyashita Masashi Hosokawa

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.66, no.10, pp.1149-1156, 2017 (Released:2017-10-01)

参考文献数

28

被引用文献数

2 26

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Docosapentaenoic acid (22:5n-3, n-3 DPA) is a n-3 polyunsaturated fatty acid (PUFA) found in fish oil, and has been reported to have health benefits. This study investigated conversion of n-3 DPA, and examined the anti-inflammatory effects of n-3 DPA on activated macrophages. Murine macrophage-like RAW264.7 cells were incubated in culture media containing n-3 DPA for 72 h. The level of n-3 DPA in the fatty acid composition of the total lipid fraction increased in a dose-dependent manner. Furthermore, the levels of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were higher in treated cells than in control cells. In RAW264.7 cells stimulated by lipopolysaccharide (LPS), n-3 DPA significantly down-regulated mRNA expression of pro-inflammatory factors such as IL-6, IL-1β, iNOS and COX-2. Production of IL-6 was also reduced by n-3 DPA in a dose-dependent manner. We found that n-3 DPA treatment resulted in greater IL-6 mRNA down-regulation than that achieved with EPA treatment, and was similar to that of DHA treatment. Furthermore, expression levels of IL-6 and IL-1β mRNAs were measured in the presence of the delta-6 desaturase inhibitor SC26196 in the culture medium to inhibit the conversion of n-3 DPA to DHA. There was no significant difference in the down-regulation in the mRNA expression of pro-inflammatory cytokines in RAW264.7 cells by n-3 DPA with or without presence of SC26196. These results demonstrate that n-3 DPA exhibits anti-inflammatory effects in activated RAW264.7 cells, which are independent of DHA conversion.

著者

須原 康夫

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.26, no.9, pp.517-528, 1977-08-20 (Released:2009-10-20)

参考文献数

105