著者

Eriko Uehara Hideki Hokazono

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-22-00213, (Released:2023-03-27)

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Fermented barley extract P (FBEP) prepared from barley shochu distillation by-product has been reported to lower serum uric acid (UA) by increasing urinary excretion of UA. ATP-binding cassette subfamily G member 2 (ABCG2) is a transporter responsible for UA efflux from the intestinal tract and kidneys. This study aimed to identify, among the compounds isolated from FBEP using high-performance liquid chromatography, the components that promote ABCG2 expression in Caco-2 cells. Pyroglutamylproline (pEP) increased the expression of ABCG2 in Caco-2 cells at the gene and protein levels. These results suggest that the pEP contained in FBEP may decrease serum UA levels by increasing the expression of urate efflux transporters in the intestinal epithelium and promoting UA excretion.

著者

中林 敏郎 児島 裕二郎

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.27, no.3, pp.108-111, 1980-03-15 (Released:2010-01-20)

参考文献数

7

被引用文献数

3

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コーヒーの褐色色素の形成機構を解明する一つとして,シリカゲルカラムクロマトグラフィーを用いて,コーヒー豆焙煎中のキナ酸含量の変化を検討し,あわせて酒石酸,クロン酸およびリンゴ酸含量の変化も調べた結果,(1) 市販のコーヒー生豆と焙煎豆中の上記4有機酸の含量は表2の通りで,特にキナ酸はフレンチローストで著しく少なかった。(2) 焙煎中,酒石酸,クエン酸,リンゴ酸は豆の重量減に伴い,メディアムローストまで相対的に増加した後,熱分解により減少した。キナ酸もメディアムローストまで相対的に増加した後,熱分解により減少を始めるが,フレンチロース以降に再び増加した。(3) 以上の結果から,コーヒー豆焙煎中,フレンチロースト以降の段階の熱反応で,褐色色素よりキナ酸が遊離するものと推定した。

著者

Aiko Koizumi Akiko Koizumi Machiko Mineki

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-22-00189, (Released:2023-03-16)

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Espuma was examined for its suitability in meals for older adults with masticatory disturbance or dysphagia. Espuma is foam-style food prepared from pureed ingredients mixed with emulsifying agents and combined with nitrous oxide gas. Three whipping creams were used to prepare espuma: milk fat, vegetable fat, and soy milk cream. Boiled salmon was mixed with each cream to create the espuma foods and the resultant mixtures were examined. The soy milk cream espuma sample did not show syneresis, indicating that it was extremely suitable as a coagulating agent for espuma food. The texture of the boiled salmon in soy milk cream satisfied the Consumer Affairs Agency standard for people with dysphagia. Endoscopic examination of swallowing revealed little to no laryngeal residue. The results showed that boiled salmon in soy milk cream prepared as espuma food is suitable for use in meals for older adults with masticatory disturbance or dysphagia.

著者

永田 雅靖 矢野 昌充 西條 了康

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.39, no.4, pp.322-326, 1992-04-15 (Released:2010-01-20)

参考文献数

13

被引用文献数

4 4

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貯蔵中のカットキャベツの酵素をアリルイソチオシアネート(AITC)が抑制する機構について検討した.蒸留水で処理した対照サンプルは褐変したが, AITC処理(>2.5mg/100g)したカットキャベツの褐変は抑制された.ポリフェノールオキシダーゼ(PPO)活性と全フェノール物質含有量は貯蔵に伴って上昇したが,AITC処理したカットキャベツの場合には,そのような変化は見られなかった.フェニルアラニンアンモニアリアーゼ(PAL)活性は貯蔵に伴って,著しく上昇したが,これに対してもAITCは阻害効果を示した. PPOとPALの活性に対する直接の阻害は,切断直後に処理した場合に,カットキャベツの褐変がほぼ完全に抑制できる濃度のレベルでは観察されなかった.これらの結果から, AITCによって貯蔵中のカットキャベツの褐変が抑制される機構は,切断傷害によってPALやPPOの活性が上昇する段階をAITCが阻害することによるものと推定された.

著者

Sayaka Mizuno Ryo Miyata Muhamad Sahlan Shigenori Kumazawa

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-23-00006, (Released:2023-03-10)

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Indonesian Calophyllum inophyllum resin and its main component, calophylloidic acid A (1), have potent antibacterial activity against foodborne pathogens such as Staphylococcus aureus and Escherichia coli. However, their low water solubility makes their practical use difficult. Here, we investigated the formation of inclusion complexes of C. inophyllum resin and 1 with cyclodextrins (CDs). The inclusion complexes of C. inophyllum resin or 1 with CDs exhibited enhanced water solubility and antibacterial activity against S. aureus and E. coli compared to those of uncomplexed C. inophyllum resin or 1. Among the analyzed samples, α-CD inclusion complexes exhibited the strongest antibacterial activity. Furthermore, 1 and α-CD formed inclusion complexes at a molar ratio of 1:1. The improved water-solubilities and good antibacterial activity of the inclusion complexes will allow for their future application against foodborne pathogens.

著者

Tetsuro Ogawa Noriteru Tosa Kozue Kobayashi Hiromasa Tabata Yukari Ohta Shuki Ishigami Tsuyoshi Matsusaka Mitsuhito Hasegawa Itaru Sotome Isobe Seiichiro

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-22-00188, (Released:2023-02-28)

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We tested a continuous inline food-drying system that consists of a conveyor belt passing through three chambers containing Aqua-gas ® (AQG), superheated steam (SHS) in the near-anaerobic state, and cooling nitrogen or carbon dioxide gas. Common viable and coliform bacteria were sterilized by the AQG, SHS, AQG →SHS, and steaming treatments. The SHS, AQG →SHS, hot air (HA) drying, and steaming →HA drying treatments each produced dried perilla leaves with a final wet weight-based water content of <10 %. Most of the treatments preserved the α-linolenic acid content. The rosmarinic acid content was greatly increased by SHS and AQG →SHS treatment but greatly decreased by HA drying treatment. The AQG treatment produced significantly higher antioxidant activity, which was greatly increased by the SHS and AQG →SHS treatments due to the increase in the total soluble polyphenol content by the blanching effect, but the activity was greatly decreased by HA drying treatment. Radical-scavenging activity was well correlated with the total soluble polyphenol content. This prototype continuous on-line AQG drying system both retains functional components and enables more efficient processing.

著者

Yukie Hosotani Nobutaka Nakamura Hideki Kito Yasuhiro Inatsu

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00209, (Released:2023-02-28)

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In the present study, the effectiveness of sterilization of peracetic acid (PA) solution and sodium hypochlorite (SH) solution for several fungi (Penicillium sp., Cladosporium sp., and Fusarium sp.) attached on the cut surface of sweet potato (Ipomoea batatas) was evaluated. The mixture of each strain isolated from rotten sweet potatoes was inoculated on the cut surface of presterilized sweet potato blocks. Further, each inoculated cut potato was washed with water, 200 mg⁄L SH, a mixture of SH, and 100 mM acetic acid (SH+AA), or 20–80 mg⁄L PA for 5 minutes at room temperature. Comparing with the untreated ones (4.2–5.1 log CFU⁄mL), the 80 mg/L PA washing could reduce 2.2, 2.2, and 2.0 log CFU⁄mL of Penicillium, Fusarium, and Cladosporium species, respectively. The increasing concentration of PA resulted in an increase the fungicidal efficiency. The use of 80 mg⁄L PA solution was suggested to be more highly effective than the one of (pH controlled) SH solution to control the spoilage fungi on cut sweet potato.

著者

加藤 丈雄 土井 梅幸 米山 由紀子 杉本 勝之 中村 良

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.41, no.2, pp.108-115, 1994-02-15 (Released:2010-01-20)

参考文献数

16

被引用文献数

4 4

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発酵ソーセージなどの発酵肉製品を安全に製造するために,食肉及び食品加工品から低温発酵能を有する乳酸菌を分離し,スターターとしての適性と有害微生物の生育阻止について検討した.1) 市販牛肉より低温発酵能を有する乳酸菌Lactobacillus sp. SK-1001を分離した.2) Lactobacillus sp. SK-1001は発酵肉製品用スターターとしての基本的適性を有した.実験用のビーカーソーセージを用いて検討した結果, Lactobacillus sp. SK-1001は5℃及び10℃でソーセージを発酵できることが認められた.3) 低温発酵によって,ビーカーソーセージ中のS.aureus, E. coli, P. fluorescensは減少した.また, Lac-tobacillus sp. SK-1001の抗菌活性はその生産する乳酸と微量の酢酸によると推定された.4) 試作試験を行った結果, Lacbacillus sp. SK-1001は発酵ソーセージ及び発酵ハムの低温スターターとして使用できることが認められた.

著者

Shinichiro Hatakeyama Toshiyoshi Kawaguchi Takuya Yamaguchi Daisho Yoshihara Kana Takahashi Masayuki Akiyama Reiko Koizumi Kazuhiro Miyaji Yasuhiro Takeda Mito Kokawa Yutaka Kitamura

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-22-00176, (Released:2023-02-20)

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A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-all-that-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.

著者

Faith Bernadette A. Descallar Xi Yang Lester C. Geonzon Shingo Matsukawa

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-22-00170, (Released:2023-02-20)

被引用文献数

1

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This article reviews different studies on the gelation mechanisms and network structural characteristics in polysaccharide gels at the different length scales of observation: macroscopic, microscopic, and molecular. Rheological and micro-DSC (Differential Scanning Calorimetry) measurements represent the macroscopic viewpoints on the gelation of pure kappa-carrageenan (KC), iota-carrageenan (IC) and KC⁄IC mixtures. Microscopic rheological properties observed using particle tracking experiments have been used to elucidate the formation of heterogeneous networks of KC-rich and IC-rich domains in mixed KC⁄IC gels, and facilitate observations of their aging process. Nuclear magnetic resonance (NMR) relaxation time measurements provide information on the tumbling motion and local mobility; these molecular-level experiments were presented for agar, agarose, native gellan and deacylated gellan chains. NMR diffusion measurements of gelling and probe polymers give insights to the conformational changes, aggregation and network formation, and aging mechanisms, and are presented for all studied polysaccharides.

著者

Shinya Yamazaki Shoji Kaneko Yuta Takahashi Yoshihiko Amano

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-22-00132, (Released:2023-02-16)

被引用文献数

1

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Combined medium-high hydrostatic pressure (MHHP) and medium-high temperature (MHT) treatment is an effective process for liquid impregnation and food pasteurization. Although several fruit processing additives are known to inhibit polyphenol oxidase (PPO), the effect of additives on PPO activity after MHHP+MHT treatment has not been studied. This study describes the effect of citric acid and calcium chloride on PPO activity after MHHP+MHT treatment. The lyophilized powder of Fuji apples was subjected to MHHP+MHT treatment in a solution containing sucrose, citric acid, and calcium chloride, and residual PPO activity was measured. Combined citric acid and calcium chloride additive use reduced PPO activity more effectively than their individual use. Using this additive combination to decrease PPO residual activity in conjunction with MHHP+MHT proved to decrease apple compote browning homogeneously, which we believe will prove a useful method in preservation processes.

著者

Hiroaki Yamauchi Daijyu Yamada Daiki Murayama Dennis Marvin Santiago Yoshitake Orikasa Hiroshi Koaze Yoshiko Nakaura Naoyoshi Inouchi Takahiro Noda

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.1071-1078, 2014 (Released:2014-11-13)

参考文献数

33

被引用文献数

10 30

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White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The Yudane breads were very soft just after baking, and the staling (temporal changes in hardness) and starch retrogradation of the breads were somewhat reduced compared to the control. Further, the breads showed generally larger cohesiveness, i.e., the index of bread elasticity. Kinetic analysis indicated reduced bread staling and starch retrogradation rates compared to control. The data showed that the slow staling and unique texture of the Yudane breads were mainly due to the high moisture content, saccharide contents, and flour amylases-modification of swollen and gelatinized starch in the breads, which was related to the higher water absorption and starch swelling and gelatinization levels of the added Yudane dough.

著者

Yoko Sato Maho 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-22-00181, (Released:2023-01-27)

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In Japan, the empirical method for preventing root vegetable collapse is to place them in room temperature water and then heating them. This study aims to determine the effects of water temperature increase rate on the softening and optimum boiling duration of the Japanese radish and potato. We found that the lower the rate of increase in water temperature, the lower the softening rate constants (k) of both the radish and potato. With decreasing rates of water temperature increase, the optimum boiling duration of radish increased. However, because the potato softened easily before boiling, the difference in optimum boiling duration among all rates of water temperature increase was very small. The k and degree of methylation (DM) of pectin showed a linear relationship, which suggested that the decrease in DM is the main reason for the reduction in k at low rates of water temperature increase.c>

著者

Naganori Ohisa Naoki Suzuki Satoshi Mohri

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-22-00163, (Released:2023-01-25)

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We re-evaluated the feasibility of fermentation seeds made from Inaniwa udon, a traditional wheat noodle. Inaniwa udon dough was cultivated in a 5 % saline medium at 29 ˚C for three days (hereinafter ‘Hyphopichia-enriched starter’). Without adding sugar or yeast, this Hyphopichia-enriched starter could be used to make a primitive type of bread whose ingredients were limited to flour, salt and a starter. A typical strain of this culture, Hyphopichia burtonii M2, had much higher α-amylase activity than the type culture of H. burtonii, NBRC 10837T. When used for bread making, both strong and weak flour yielded bread with a specific volume of 2.0–2.2 cm3/g. The fresh bread crumb tended to be dark in color, with an L* of 63–70.

著者

Tsutomu Nakayama Hideharu Huriya Asuka Kamo Kenzi Kosako Takeyuki Kozima Maki Sugawara Taiki Suzuki Mie Nishizima Ai Yamashita Megumi Yano Shouhei Makino Kota Kera Masumi Iijima

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-22-00202, (Released:2023-01-20)

被引用文献数

1

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The molecular interaction of black tea components with phospholipid vesicles has been investigated to elucidate the various functions of black tea infusions, such as astringency, inhibition of cholesterol absorption, and inactivation of viruses. We have developed a simple method to analyze the turbidity of phospholipid vesicle solutions reacted with black tea infusions or components as an indicator of the molecular interaction. Using a portable visible spectrophotometer, the dose-dependency of catechins, theaflavins, thearubigins, and black tea infusions on turbidity was analyzed. The results indicate that authentic catechins and theaflavins independently caused aggregation of the phospholipid vesicles; however, their concentrations in the tea infusions were insufficient. Meanwhile, thearubigins prepared from black tea leaves caused aggregation at the concentration found in the tea infusions. It is concluded that thearubigins, instead of theaflavins, mainly contribute to the interaction with phospholipid vesicles.

著者

Wenfeng Han Songtao Ge Xinghe Tan

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-22-00178, (Released:2023-01-17)

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This study aimed to employ three reducing sugar (fructose, galactose and glucose)-lysine mode reaction systems (FLMRS, GaLMRS and GLMRS) in examining the influences of reaction conditions, such as initial pH value, reaction temperature, and time on the Nε-(1-Carboxymethyl)-L-lysine (CML) formation. Results indicated that the initial pH value were positively correlated with the CML content in the system. However, the influence of reaction temperature and time on the CML content in the system displayed an initial increasing trend followed by a decline. A temperature of 100.58/125.24/123.24 ℃ and a heating time of 30.00/24.66/25.38 min maximized the formation of CML on FLMRS/GaLMRS/GLMRS and resulted in a CML production of 2.11/1.39/1.34 mmol/mol lysine of response surface methodology. The results of this study would provide particular theoretical support for studying the formation mechanism and control methods of CML in food processing.

著者

Naoki Doi Kazuichi Araki Yoichiro Fukuta Yudai Kuwagaito Yukinori Yamauchi Yasushi Sasai Shin-ichi Kondo Masayuki Kuzuya

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-22-00120, (Released:2023-01-06)

被引用文献数

2

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Glycation reactions between proteins and sugars or their metabolites produce advanced glycation end-products, and the glycation of collagen in normal human dermal fibroblasts (NHDF) causes skin spots and freckles. UV exposure induces oxidative stress in NHDF, which overexpresses enzymes that degrade collagen, resulting in dry skin and wrinkling. Herein, we produced a novel polyphenolic decoction of Chaga mushroom extracted with a fermentation medium. Chaga polyphenol decoction (CPD) inhibited the glycation of albumin and collagen gel 3 to 4 times more than 2-aminoguanidine. The antioxidant effects of CPD were investigated using the fluorescence of an intracellular reactive oxygen species (ROS) scavenger, and NHDF exposed to UV-A for 60 min (9.5 J/cm2) after pre-treatment with 190 µg/mL of CPD suppressed ROS scavenger emission by 50 % compared to treatment with phosphate buffer saline. These results suggest that CPD might be a promising glycation inhibitor and ROS scavenger.

著者

Nakamichi Watanabe Yurie Hara Haruka Tashiro Hideyuki Aoki

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-22-00167, (Released:2023-01-06)

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Tempe, a traditional Indonesian fermented soy-based food, reportedly has higher antioxidant activity than unfermented soybeans. In 2015, the Codex Alimentarius defined the starters of soybean tempe to be Rhizopus microsporus var. oligosporus, Rhizopus oryzae, and/or Rhizopus stolonifer. Most previous studies have focused only on tempe prepared with R. oligosporus. In this study, we compared the antioxidant activities of tempe fermented with three Rhizopus species and unfermented soybeans using assays for β-carotene bleaching (antioxidant activity), antioxidative potential, and oxidative stabilization. The β-carotene bleaching and antioxidative potential assays indicated that the tempe fermented with R. stolonifer had higher antioxidant activity than the tempe fermented with R. oligosporus and R. oryzae. We speculate that the high antioxidant properties of this product are attributable to the isoflavone aglycones and hydroxylated compounds produced by fermentation.

著者

Kenta YAMAMOTO Ayumi YAHADA Kumi SASAKI Koji SAKAMOTO Kazunori OGAWA Hideaki OHTA

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.1, pp.39-49, 2013 (Released:2013-03-09)

参考文献数

23

被引用文献数

3 10

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The composition of volatile components in 18 Citrus Archicitrus species, 17 Citrus Metacitrus species and two Fortunella species, according to the classification system established by Tanaka, was investigated using headspace gas chromatography-mass spectrometry. The composition of 48 volatile compounds in the juice of these species was determined, and principal component analysis was performed. Scores for the 1st and 2nd principal components are plotted as a scatter diagram. In Citrus Archicitrus, samples of Citrophorum, Cephacitrus and Aurantium formed individual groups, but others did not. In Citrus Metacitrus, samples of Acrumen were divided into two different groups. The composition of volatile components in citrus juice was consistent with each grouping of Tanaka’s system, in particular, in the case of dividing the Citrus genus into the two subgenera Archicitrus and Metacitrus.

著者

Kyoka Hasegawa Kentaro Matsumiya Hiroki Saeki Yasuki Matsumura Kimio Nishimura

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-22-00169, (Released:2022-11-21)

被引用文献数

1

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The optimal preparatory conditions identified using random-centroid optimization revealed that the maximum hydroxyl radical antioxidant activity (63.4 ± 4.8 μmol of gallic acid equivalent/g of protein) was achieved at 70 °C; relative humidity, 45%; reaction time, 47.92 h; and glucose to soybean 11S globulin ratio, 10.66:1 (w/w). The average particle size of the oil-in-water emulsions prepared using optimally glycated, unreacted, and native soybean 11S globulin was 1.68 ± 0.11, 1.81 ± 0.18, and 2.36 ± 0.42 μm, respectively. The emulsion stability of the optimally glycated and unreacted soybean 11S globulin was superior to that of native soybean and did not exhibit complete separation after four weeks. When a sufficient amount of optimally glycated soybean 11S globulin was present in the emulsion, oil oxidation was significantly suppressed, suggesting the potential use of optimally glycated soybean 11S globulin as an antioxidant.