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Volume 33 (1975)
- Issue 6 Pages 265-
- Issue 5 Pages 203-
- Issue 4 Pages 145-
- Issue 3 Pages 97-
- Issue 2 Pages 51-
- Issue 1 Pages 1-
Volume 33, Issue 6
Displaying 1-6 of 6 articles from this issue
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Sumiko Nagayama, Atsuko Nakamura, Kazumasa Suzuki, Satoshi Innami1975 Volume 33 Issue 6 Pages 265-271
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESS“Konnyaku” is one of the traditional foods peculiar to Japan. It is a gel-like food presenting a light taste in the mouth and has an elastic texture; it is made by adding slaked lime into the colloidal solution of flour obtained from the dried tubers of Amorphophallus Konjac K. Koch.
In the present paper, in order to obtain some information concerning whether calcium in “Konnyaku” could be utilized effectively by human beings, elution of calcium from “Konnyaku-gel” to various solutions was studied under the conditions of incubation for 2 hours at 37°C and heating for 10min.
The results obtained are as follows.
1) The elution rate of “Konnyaku” calcium to 0.1N HCl solution was very high as compared with water.
2) Although the elution rate of calcium to artificial stomach solution was lower than the same concentration of hydrochloric acid solution, an increase in calcium elution was observed by slicing “Konnyaku” to small pieces.
3) The elution rate of “Konnyaku” calcium to 1% NaCl solution was not so high, but fairly higher rates were seen in soya-sauce and Oden (Japanese style dish containing “Konnyaku”) juice than NaCl solution. However, the elution rate of calcium to edible “Su” (fermented vinegar) was as high as the rate to HCl solution.
4) Although it depends on the calcium content in “Konnyaku” remaining after cooking, the authors suggest that there is a great possibility for utilization of calcium in “Konnyaku” by humans.View full abstractDownload PDF (6911K) -
Effects of Various Polysaccharides on Serum and Liver Cholesterol Levels in Cholesterol-fed RatsEtsuko Tsuji, Keisuke Tsuji, Shinjiro Suzuki1975 Volume 33 Issue 6 Pages 273-281
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSIn this study, the hypocholesterolemic effects of various polysaccharides, gums, carrageenan, xylan, pectin, inulin, derivatives of alginic acid, cellulose, starches, bacteria gums and konjac flour on rats fed a hypercholesterolemic diet containing 1% cholesterol and 0.25% bile salts were examined.
1. Serum and liver cholesterol depressing activity of pectin, konjac flour and guar gum were reconfirmed in rats fed a hypercholesterolemic diet. Locust bean gum, alginic acid and Na-alginate also decreased elevation of the liver cholesterol level.
2. Bacteria gum produced by Bacillus polymyxa No. 271 depressed significantly the elevation of serum and liver cholesterol level due to dietary cholesterol.
3. Bacteria gum produced by Alcaligenes faecalis var. myxogenes was effective for the depression of cholesterol level in the liver of rats fed a hypercholesterolemic diet.View full abstractDownload PDF (10355K) -
Akitsugu Kem'moku, Kazuko Shiratori, Hiroyuki Iwao1975 Volume 33 Issue 6 Pages 283-287
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSReactivity of vitamin A extracted from vitamin A enriched fish sausages purchased from different factories and the change of the reactivity of the vitamin during experimental manufacture of the enriched sausages were studied.
The reactivity of vitamin A with maleic anhydride was measured by the method after Ames and Lehman (1960).
The reactivity of vitamin A extracted from the enriched fish sausages appearing on the market resulted to be higher than 80%, while the reactivity of all-trans vitamin A was practically 100%.
During the processes of the experimental manufacture of the vitamin A fortified fish sausages, the reactivity of the vitamin with maleic anhydride was slightly reduced.
Results obtained from this experiment show that an isomerisation of vitamin A from all-trans to cis-isomer(s) might occur at an extremely slow rate during the manufacturing processes.View full abstractDownload PDF (5205K) -
A Dietary Survey of Senior Evening High School StudentsShigeko Ishimatsu, Minosuke Kiyonaga, Shosaku Kawashima1975 Volume 33 Issue 6 Pages 289-294
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSThe quality of the diets of senior evening high school students living in the city was compared with that of the full-time senior high school students.
The conclusions are as follows:
1) In daily life senior evening high school students are restricted the time they spend. Their homelife hours are short, and supper time is strikingly irregular.
2) In the condition of their nutrient and food intake, evening high school students had a higher calcium and milk intake. School meals are provided at the evening high school, and milk which is very desirable for the students is taken.
3) Vital activity, in case of the senior evening high school students was regarded as ‘average labor’, while in the full-time high school students, it was considered as ‘light labor’.View full abstractDownload PDF (5593K) -
The Nutrition Intake and Food ExpenditureShinichi Nagamine, Kikue Yamakawa, Masuo Shirataka, Shizuko Isobe, Fus ...1975 Volume 33 Issue 6 Pages 295-309
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSTo clarify the present nutritional state of aged people and its relation to the Family Constitution in the life-cycle, a study was done, and the following results were obtained.
(1) Observing by family type, C-type (old couples only) was superior in intaking all the nutrients and main foods, followed by N-type (couple and children; nuclear family), whereas, MN-type (old mother, younger couple and children) and CN-type (old couple, younger couple and children) were not so good as the other two types.
(2) As to the nutrition intakes of the individual elderly persons, both men and women of C-type were found to be best in intaking nutrients, especially, energy and protein intakes of the men were over the allowances of their age. Accordingly, more obese persons were found in this type than other types. The worst nutritional condition was seen in couples of CN-type, protein intake being below the allowance in both men and women. Especially, the status of the wife in this type was inferior. A similar tendency was seen in the elderly women in MN-type.
(3) The younger couples in CN- and MN-type were not so bad in taking nutrients as seen in their parents, but their children were in an inferior state.
(4) In regard of the food expenditure, C-type family was in the top level, followed by N-, MN- and CN-type families. This order is coincident with nutrition intakes. Engel's coefficient was in the reverse order.
The food expenditure of the individual aged men and women showed the same tendency as in family types. Among them, the women in CN-type spent less expense on their foods.
From the above facts it is clear that the dietary condition of the aged is strongly influenced by the economical factors induced by the constitution of family, and that the families of C-type (old couples only), are in a stabilizied state in regard of their dietary life, as long as they are healthy.View full abstractDownload PDF (15594K) -
The Essential Amino Acid Intake of the Japanese People Calculated from the National Nutrition Survey in Japan from 1946 to 1971Nobuo Matsuno1975 Volume 33 Issue 6 Pages 311-320
Published: November 25, 1975
Released on J-STAGE: October 29, 2010
JOURNAL FREE ACCESSChanges in the amino acid intake of the Japanese throughout 1946 to 1971 (25 years), was calculated from data of the Annual National Nutrition Surney and estimated each year.
Results obtained are as follows:
1. Total protein and animal protein intake increased year by year accompanied with an increase in the essential amino acids.
Though the increment rate of each amino acid differed from each other, lysine was most prominent.
2. The amino acid pattern expressed as mg/Ng indicated that annual variation of amino acids other than lysine was not large.
In 1946 the minimum lysine value was 296mg/Ng, but in 1966 this amino acid was about 370mg/Ng, 1.26-fold.
3. Correlation between the intake of animal protein and lysine was +0.77, with a reguessive equation: Y=1.93X+298.1.
4. Protein score was in the region of 79-85 and the A/T ratio 56-61. In both terms, limiting amino acids were the S-amino acids.
Questionable annual changes were not seen in the chemical score. Amino acid score was 87-96. Limiting amino acids were lysine and threonine. Annual changes were observed up to 1950 and some time thereafter. Since then a constant tendency could not be found.View full abstractDownload PDF (11060K)
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