著者

Kaho Ohta Yuna Motohira Yuki Maruishi Ikuko Minami Hiroshi Kobayashi Hiroya Ishikawa

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-23-00071, (Released:2023-07-31)

被引用文献数

1

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Lipid oxidation in food can result in the generation of off-odor compounds. We investigated the combined effects of α-tocopherol with rosmarinic acid and various antioxidants on the prevention and inhibition of off-odor formation. We added these combined compounds in a linoleic acid emulsion, followed by an oxidation reaction with 2'2-Azobis (2-methylpropionamidine) Dihydrochloride at 37 ℃ for 5 h. The hydroperoxide was measured by the ferric thiocyanate method, and the off-odor components were measured by gas chromatography. Median effect analysis was used to assess the combined effects. The results showed that the combinations of α-tocopherol with rosmarinic acid and caffeic acid exhibited a synergistic effect on inhibition of lipid peroxidation and some off-odor components, likely attributable to the catechol structure in these compounds. Interestingly, the combination of α-tocopherol and rosmarinic acid showed a potent synergistic effect on (E)-2-nonenal and (E)-2-octenal, indicating that the formation process of off-odor components may influence the combined effect.

著者

Makiko Takenaka Noriko Miyake Toshiyuki Kimura Setsuko Todoriki Tetsuo Urushiyama

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.245-255, 2022 (Released:2022-05-20)

参考文献数

16

被引用文献数

2

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This study aimed to find an effective protocol as a cooking pre-treatment for the petioles and young spikes of Petasites japonicus to reduce their contents of pyrrolizidine alkaloids (PAs), a type of natural toxin in plants such as the Asteraceae and Boraginaceae families. After determining the most common cooking pre-treatment methods for petioles and young spikes of Petasites japonicus from a survey of recipes, various treatments were examined for their effectiveness at reducing PAs. It was concluded that both boiling and soaking processes were important for the reduction of PAs in pre-treatment of cooking the petioles and the young spikes of Petasites japonicus, and that a longer soaking time had a greater effect in reducing PAs. PAs in the petioles and young spikes decreased to less than 50% of the original amount in 1 h and 6 h, respectively during soaking after boiling (and peeling).

著者

Kazuya Kobayashi Yuki Matsubara Hiroaki Okuhara Natsuka Takada Masaki Oosaka

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-23-00029, (Released:2023-07-27)

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We assessed the bacterial diversity in five Alaska pollock surimi samples using 16S rRNA sequencing to plan the pre-processing of fermenting surimi. The viable bacterial count of the surimi samples was approximately 104–105 cfu/g. Phylogenetic tree analysis revealed that the surimi bacterial profile was dominated by phylum Pseudomonadota, with the dominant genera being Pseudomonas and Psychrobacter. Only one strain of spore-producing bacteria was isolated from the five surimi samples. These results suggest that pasteurization before inoculation of bacterial starters was necessary for stable and hygienic fermentation of Alaska pollock surimi.

著者

原川 守 辻 政雄 小宮山 美弘

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.28, no.3, pp.119-124, 1981-03-15 (Released:2011-02-17)

参考文献数

14

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シアン化合物を含む雑豆(バター豆)を用いて製あん工程を改善し,安全でかつ合理的製造方法を確立することを目的とし,まず現在操業中の新旧の典型的な2工場の工程解析を行った。現在の食品衛生法に準拠して製造した場合,製品に遊離シアンは検出されなかったが,渋切りや煮熟が不十分であると定量値も高く検出されやすかった。一方遊離したシアンの一部は排水中に流出し,特に豆の浸漬温度が高い場合の排水に多かった。浸漬工程でのシアン遊離率(シアン化合物分解率)は新しい工場で30.2%,古い工場で21.3%であった。

著者

Chotika Viriyarattanasak Yasumasa Ando Nobuko Fukino Yuji Takemura Tomoko Hashimoto

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-23-00055, (Released:2023-07-07)

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This study aimed to investigate the textural properties and cellular structure of three frozen⁄thawed Japanese radish cultivars (‘Kenka aokubi’, ‘Hoshi riso’, and ‘Ryujin miura No. 2’) after freezing and thawing. The impacts of the cell wall components, cell membrane parameters, and total soluble solids on the textural properties were also studied. The greatest firmness and least drip loss were found in the frozen/thawed ‘Ryujin miura No. 2’, followed by the ‘Hoshi riso’ and ‘Kenka aokubi’ cultivars. The cellular structure of frozen/thawed ‘Ryujin miura No. 2’ was well preserved while cell damage was found in the other cultivars. ‘Ryujin miura No. 2’ contained the highest amount of Na2CO3 soluble pectin and the lowest amounts of water soluble pectin in the alcohol-insoluble solids, indicating the greater cell wall rigidity compared to the other cultivars. However, cell membrane parameters were completely lost and no relationship between total soluble solids and textural properties was detected for all frozen/thawed samples. These findings highlight the importance of cultivar selection and cell wall rigidity for improvement of the quality of frozen/thawed Japanese radish.

著者

Amalia Ghaisani Komarudin Daisuke Nei Hiromi Kameya Itaru Sotome 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-23-00011, (Released:2023-07-03)

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Non-thermal atmospheric plasma has emerged as a promising alternative sanitizer because of the presence of highly reactive oxygen species (ROS). This study investigated an integrated bubble-assisted method for more efficient distribution of the reactive species. We aimed to evaluate the antibacterial activity of the plasma-bubbling system against E. coli O157:H7 and determine the presence of reactive species. Two approaches were investigated: direct treatment and plasma-activated water (PAW) generation, using a plasma jet and pure oxygen. E. coli numbers were reduced by 3.3-log within 5 min of PAW treatment, whereas direct treatment achieved a higher log reduction, to below the detection limit, in 3 min. Study of selected scavengers of relevant ROS revealed that hydroxyl radicals (•OH) and singlet oxygen (1O2) are the primary short-lived reactive species. Based on these results, our plasma-bubbling treatment shows promise as an alternative water-based sanitizer.

著者

Kenichi Tanabe Sadako Nakamura Toshiyuki Nakayama Kazuhiro Yoshinaga Chihiro Ushiroda 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-23-00037, (Released:2023-06-26)

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Recently, 1,5-anhydro-D-glucitol (1,5-AG) has been manufactured using microbe-derived enzymes and we previously reported that it inhibits intestinal sucrase and maltase activity. However, its function in supplements for diabetes prevention has not been clarified. We investigated the effect feeding of 1,5-AG has of delaying the onset of diabetes through its antioxidant properties. KKAy mice were raised with an AIN93G (control), 3 % or 6 % 1,5-AG, or 6 % erythritol (ERT, positive control) diet for 7 weeks. Urinary glucose excretion in the 6 % 1,5-AG group at 4 and 6 weeks and in the 6 % ERT group at 4, 6, and 7 weeks was significantly lower than in the control group (p < 0.05). After 7 weeks, urine 8-hydroxy-2’-deoxyguanosine, fasting plasma glucose, insulin, total cholesterol, and triacylglycerol in the 6 % 1,5-AG group were lower than in the control group (p < 0.05). Feeding of 6 % 1,5-AG appears to prevent the onset of diabetes-related symptoms through its systemic antioxidant effect.

著者

Wataru Otsu Hideaki Hara Kenjiro Ogawa

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00032, (Released:2023-06-19)

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Retinal pigment epithelium (RPE) is an essential vision component of the human eye due to its nutritional and functional support to photoreceptors. Age-related macular degeneration (AMD) is a progressive, degenerative retinal disease characterized by RPE loss. Ultraviolet (UV) light exposure induces injurious effects on human eyes by generating excess reactive oxygen species (ROS) and is responsible for photoaging. Bilberry (Vaccinium myrtillus L.) and its extract (VME) are known for their potent antioxidant properties. In the present study, we examined the effect of VME on UVA-induced RPE injury. Using an in vitro system with human RPE (ARPE-19) cells, pretreatment with VME suppressed cell death, mitochondrial superoxide production, and activation of the stress response that occurs following UVA irradiation. Furthermore, VME attenuated rotenone-induced mitochondrial ROS and concomitant reduction in cell viability. Our findings suggest that VME has a protective effect against UVA-induced RPE cell damage.

著者

Kosuke Nishi

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-23-00053, (Released:2023-06-16)

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The prevalence of allergic diseases has been increasing worldwide. Allergy is known to be linked to lifestyle and diet. Docosahexaenoic acid (DHA) is an n-3 long-chain polyunsaturated fatty acid found in oily fish and microalgae. DHA is of great interest due to its various beneficial effects on the well-being and health of humans. Furthermore, a number of studies indicate a link between DHA and allergy. This review aims to describe the involvement of DHA in allergy development and allergic responses. Evidence-based research in humans indicates a potential protective effect of DHA consumption on allergy development although it is still controversial. Additionally, DHA has been demonstrated to possess antiallergy activity in laboratory animals and cell-based assays. Recent mechanistic investigations have suggested that not only DHA but its metabolites can be promising agents to prevent the incidence of allergic disease and attenuate allergic symptoms in the near future.

著者

Nana Mikami Yoshitaka Yamashiro Shiho Nagaoka Yuzuki Akamatsu Hayato Maeda Kenichiro Shimada

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-23-00016, (Released:2023-06-12)

被引用文献数

1

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Tomato products containing lycopene can improve the quality of meat products during storage. However, few studies have compared the effects of different tomato products, including tomato paste (PAS), tomato powder (POW), and strained tomato, on meat quality. Herein, under two storage conditions (5 days at 37 °C under fluorescent light and 15 days at 4 °C), thiobarbituric acid values associated with lipid oxidation decreased in sausages prepared using all three tomato products compared to control sausages without tomato products. Tomato products also increased the redness of sausages stored at 4 °C. Texture analysis showed that only sausages prepared with POW and PAS exhibited decreased hardness and increased springiness compared to the control on day 10. Tomato products comparably improved the quality of cooked sausages regarding lipid oxidation and discoloration during storage whereas the texture depended on the product type, suggesting the use of tomato products as natural food additives in meat products.

著者

Tetuya SUGAWARA Kiharu IGARASHI

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.15, no.5, pp.499-506, 2009 (Released:2009-12-22)

参考文献数

14

被引用文献数

29 35

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Major flavonoids contained in petals of edible chrysanthemum flowers (Chrysanthemum×morifolium Ramat. forma esculentum Makino, c.v Kotobuki) were identified, and their chemical compounds in relation to their radical scavenging activities and preventive effects against liver injury were compared. Based on retention times and UV spectra, three peaks on the HPLC chromatogram of the polyphenol fraction of edible chrysanthemum flowers confirmed the presence of luteolin 7-O-glucoside, apigenin 7-O-glucoside, and luteolin. Spectroscopic analysis determined the chemical structure of the three newly isolated compounds to be luteolin 7-O-(6''-O-malonyl)-glucoside, apigenin 7-O-(6''-O-malonyl)-glucoside, and acacetin 7-O-(6''-O-malonyl)-glucoside. Increases in plasma aspartate aminotransferase and alanine aminotransferase activities in mice (induced with liver injury by injection of carbon tetrachloride) were strongly suppressed by oral administration of luteolin and luteolin 7-O-(6''-O-malonyl)-glucoside, which have stronger radical scavenging activity than other compounds. Thus, it is suggested that compounds with chemical structures such as luteolin and luteoin 7-O-glucoside, which have maolonic acid on its glucosyl moiety, appear to readily available for mitigation of liver injury.

著者

Yuka Tojo Toshiaki Kamitani Naoki Takatani Toshiya Toda Toshio Suzuki Seiichiro Aoe

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-22-00222, (Released:2023-05-17)

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Alginate, a dietary fiber in kombu, exhibits anti-obesity effects. Heat processing alters the physical properties of dietary fiber in processed kombu. In this study, male C57BL/6J mice were fed a high-fat diet supplemented with processed kombu powder for 10 weeks to investigate the effect of heat-altered dietary fiber properties on the anti-obesity activity of kombu. Three types of heat processed kombu were evaluated: boiled kombu (100 °C), heated kombu A (121 °C), and heated kombu B (130 °C). Compared to the control group, body weight decreased significantly in the heated kombu A group and abdominal fat weight decreased in all kombu-fed groups (especially in the heated kombu A group). Total serum cholesterol concentrations were similar across all groups. Short chain fatty acid concentrations in the cecum increased significantly in the heated kombu groups. The results showed that optimum heat processing conditions may improve the physiological functions of kombu.

著者

Kohei Takada Keigo Ikezawa Naoyuki Maeda Tutomu Sato Youhei Fukui Takashi Takano Yasuhiro Funatsu

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-23-00021, (Released:2023-05-17)

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This study investigated deep-sea smelt fish sauces made with three types of starter cultures to produce a high-quality product that contains low histamine levels. The starter cultures included lactic acid bacterium Tetragenococcus halophilus for soy sauce and T. halophilus strains 8-25 and 14-1 that do not receive the histidine decarboxylase gene, isolated from fermented marine foods. The addition of these bacteria reduced the pH of the fish sauce mashes (moromis) to below 5.0 in the first 21 days. This pH level was maintained until the end of fermentation. Throughout fermentation, histamine-producing bacterial counts and histamine levels in the moromis were below 9.3 × 10 most probable number (MPN)/g and 113 mg/L, respectively. A principal component analysis of the final products revealed that taste, which was obtained using a taste sensor, and quality indicators (physicochemical and extractive components) differed among the three products.

著者

Taekyoung Jeong Huijin Heo Minha Kim Huirim Park Junsoo Lee Hana Lee

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-23-00007, (Released:2023-05-10)

被引用文献数

1

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This study investigated the protective effect of edible insect methanol extracts (EIMEs) against oxidative stress induced by H 2O2 in C2C12 cells. Total phenolic and total flavonoid contents of EIMEs were 7.43–47.15 mg gallic acid equivalents/g of residue and 2.01–31.00 mg catechin equivalents/g of residue, respectively. Among edible insects, Oxya chinensis showed the highest antioxidant activity, followed by Allomyrina dichotoma. EIMEs (100 μg/mL) significantly prevented H2O2-induced cytotoxicity in both myoblasts and myotubes. H2O2-induced oxidative stress causes reactive oxygen species (ROS) production, glutathione depletion, and lipid peroxidation, all of which were markedly ameliorated by EIMEs in myoblasts in our study. In addition, A. dichotoma prevented the generation of ROS and release of creatine kinase (CK) and lactate dehydrogenase (LDH) in myotubes. EIMEs increased the diameter of myotubes and mRNA and protein expression levels of myosin-heavy chains. Our study provides insights into the application of edible insects to regulate muscle differentiation and alleviate oxidative damage to muscles.

著者

米安 実 三浦 芳助

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.28, no.1, pp.41-47, 1981-01-15 (Released:2010-03-08)

参考文献数

21

被引用文献数

2 2

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3℃で冷蔵した大豆(新大豆)と,40℃,RH 75%で30日間貯蔵した大豆(古大豆)を試料として,電解還元処理が大豆の豆腐加工適性に及ぼす影響を検討し,つぎの結果を得た。(1) 古大豆のNSIは,新大豆に比べてかなり低いが,攪拌抽出時に電解還元処理を施すことによって,新大豆に近い値まで向上することが認められた。(2) 脱脂した古大豆の水抽出液のSH基は,新大豆に比べて少ないが,同抽出液を電解還元処理することによって,新大豆よりも多くなることが認められた。(3) 脱脂した古大豆の水抽出液の7S成分に対する11S成分の比率は,新大豆に比べて小さいが,同抽出液を電解還元処理することによって,かなり復元されることが認められた。(4) 古大豆で製造した絹ごし豆腐は,新大豆で製造したものに比べて,水分が多く,タンパク質と遊離アミノ酸が少ない,やわらかい豆腐になる傾向があったが,浸漬中に電解還元処理を施した古大豆で製造した絹ごし豆腐は,新大豆で製造したものにほぼ近いことが認められた。(5) 絹ごし豆腐中のタンパク質含量がほぼ等しい場合には,古大豆で製造したものよりも,浸漬中に電解還元処理を施した古大豆で製造したもののほうが,かたいことが認められた。

著者

小菅 貞良 竹内 徳男

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.9, no.2, pp.69-73, 1962-04-15 (Released:2009-04-21)

参考文献数

5

被引用文献数

2

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とうがらし果実の辛味成分利用に関連する基礎事項の研究および測定を行なった。すなわちカプサイシノイドの水に対する溶解度,ならびに水および弱アルカリ液による抽出率の測定,防腐,防カビ性および糸状菌による分解消失などの試験を行なった。そしてとうがらし果実よりカプサイシノイドの水による抽出率はきわめて低く,弱アルカリ溶液によりほとんど完全に抽出されるのを認めた。またカプサイシノイドは防腐,防カビ性はまったく無く,逆に糸状菌によりほとんど完全に分解されるのを認めた。

著者

中林 敏郎 鵜飼 暢雄

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.10, no.6, pp.211-216, 1963-06-15 (Released:2009-04-21)

参考文献数

6

被引用文献数

6 3

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桃の品種によって果肉のかっ変の程度に差のある原因を検討した結果(1) 白桃3種,黄桃5種のかっ変を測定したところ,新白と罐桃C5号のかっ変がとくに著しい。(2) ポリフェノールオキシダーゼの活性はどの品種にも強く認められる。(3) ポリフェノール成分としてクロロゲン酸,L-エピカテキンおよびロイコシアニジンの存在が認められた。(4) ポリフェノールの含量は品種によって異なり,新白とC5号にとくに多い。(5) したがって品種によるかっ変の差はポリフェノールの含量の多少に起因する。(6) 食塩およびアスコルビン酸は強いかっ変防止効果を有している。

著者

福家 真也 渡辺 勝子 酒井 久視 鴻巣 章二

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.36, no.1, pp.67-70, 1989-01-15 (Released:2011-02-17)

参考文献数

28

被引用文献数

21 20

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かつお節のもつ特有の味の構成成分を解明する目的で,まずエキス成分の詳細な分析を行い,次の結果を得た. (1) 遊離アミノ酸としては,ヒスチジン(かつお節100g中1992mg,以下同様)が多量検出されたが,他のアミノ酸はいずれも50mg以下であった.イミダゾールジペプチドのアンセリン(1250mg)が著量含まれ,カルノシン(107mg)も比較的多量検出された.(ヒスチジンとアンセリンはそれぞれエキス窒素の26%および14%を占めていた.)加水分解により,ほとんどすべてのアミノ酸が著しく増加し,結合アミノ酸の合計量は2657mgに達した.核酸関連物質ではIMP (474mg)およびイノシン(186mg)が主要な成分であった.その他の窒素化合物としてはクレアチニン(1150mg)およびクレアチン(540mg)が著量存在したが,クレアチニンはかつお節製造中にクレアチンから生成したものと推定された.測定された窒素成分の窒素量(2140mg)のエキス窒素(2177mg)に対する回収率は98.3%に達し,エキス中の主要窒素成分の分布はほぼ完全に解明できたものと考えられる. (2) 無窒素成分のうち有機酸としては,多量の乳酸(3415mg)が検出され,その他にコハク酸(96mg),酢酸(52mg)など4種類が認められた.糖としては6成分が検出されたが,いずれも少量であった.無機イオンでは, Cl- (1600mg), K+ (688mg), PO4 3- (545mg)およびNa+ (434mg)が主な成分であった.

著者

Tamaki Sato Kazuhiro Tobiishi Tsuguhide Hori Tomoaki Tsutsumi Hiroshi Akiyama Toshiro Matsui

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-22-00204, (Released:2023-04-11)

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We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72–122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals.

著者

Huan Wang Qiang Jia Jinjin Jiang Lihua Huang

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-22-00224, (Released:2023-04-11)

被引用文献数

2

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Blueberry contains abundant anthocyanins, polyphenols, polysaccharides, and other active compounds. Anthocyanins are one of the most principal active components in blueberry, which have high medical and medicinal values. Consequently, the aim of this paper is to optimize the ultrasound assisted aqueous two-phase extraction (UATPE) of anthocyanins from blueberry by response surface methodology (RSM). The optimal extraction process to achieve the highest yield of anthocyanins (5.96 ± 0.04) mg/g from blueberry via UATPE was obtained under the ultrasound power of 269 W, extraction temperature of 56 °C, ammonium sulfate mass fraction of 23 %, and ethanol concentration of 25%. Subsequently, we evaluated the anti-tumor activity of blueberry anthocyanins extract (BAE) obtained under the optimal process on breast cancer by MTT, confocal laser microscopy, and flow cytometer. The results show that BAE could memorably inhibit MCF-7 cells viability, increase the intensity of nuclear blue fluorescence, and accelerate the apoptosis of MCF-7 cells. The findings provide an effective and feasible method for the extraction of anthocyanins. Moreover, these results provide a material basis for the development of natural anti-tumor drugs.