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Volume 42, Issue 1
Displaying 1-8 of 8 articles from this issue
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Motoko Sakamoto1984 Volume 42 Issue 1 Pages 3-10
Published: 1984
Released on J-STAGE: April 30, 2010
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Hisae Ogawa, Yasuko Matsuda, Nakako Matsumoto1984 Volume 42 Issue 1 Pages 11-19
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSMargarine has been used as a substitute for butter for many years. However, it is assumed that the recent progress in manufacturing technology and the change of preference have influenced the evaluation of margarine. This study examined differenced in preferences for butter and for margarine by means of the sensory test in which 8 kinds of dishes prepared using butter and margarine respectively were served. At the same time, such items as the influence of serving temperatures, that of preservation, and personal differences among those who are more used to the taste of butter and those who are not were also evaluated.
Five out of the 8 dishes were reported to have been preferred nondiscriminatedly. And yet those who have been accustomed to the taste of butter preferred butter to margarine, while the other group cose margarine in preference over butter. As for the temperatures at which dishes were served, the one with butter was preferred when the dish was served hot. But the one with margarine was preferred when the dish was served at lower temperature. In making a comparison between the cookies served right after baking and those served after two months' storage in the refrigerator, they did not differ in appreciation whether butter or margarine was used. However, the latter cookies were considered inferior in taste.View full abstractDownload PDF (793K) -
Fumiko Hirahara, Michio Yamaguchi1984 Volume 42 Issue 1 Pages 21-30
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThis study was undertaken to investigate vitamin E supplements recently offered in abundance in market. The contents of α-, β-, γ- and δ-tocopherols, fatty acid composition, particularly linoleic acid content, and peroxide values of the oils contained were examined in 23 commercial vitamin E supplements. These values were compared with those of the products which were stored for 3 months at 30°C.
Results and discussions with reference to appropriateness of indications of contents and prices of the supplements were as follows:
1) 25% of the tested supplements were labeled with JSD (Japan special labeling diet) mark, 86% of them indicated total tocopherol content, and 36% α-tocopherol content.
2) α-Tocopherol equivalents (mg) per gram of oils and fats of the supplements ranged as widely as from 0.7 to 470 and those per capsule similarly from 1.7 to 100. Therefore, accurate content of α-tocopherol or α-tocopherol equivalent should be indicated for consumers to know actural intake of vitamin E.
3) Most of samples contained higher percentage (19.3 to 71.6%) of linoleic acid in their fatty acid composition, where the samples containing linoleic acid more than 50% accounted for 78% of all.
4) Peroxide values of the samples were generally low, and samples of less than 5meq/kg oil accounted for 64% of all. The value increased about three times after 3-month storage at 30°C, where decomposition rates of tocopherols were large in δ-, γ- and α-forms in the descending order.
5) Few of the supplements were composed of single origin of material and the majority were of several origins.
Products containing more tocopherols in their oils inclined to give higher percentages of α-tocopherol and lower of γ-tocopherol showing a relatively close negative correlation.View full abstractDownload PDF (958K) -
Seung-Yong Chung, Yoshiki Kobatake, Keiichi Kuroda, Eiichi Nishide, Sa ...1984 Volume 42 Issue 1 Pages 31-41
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSThe present investigation attempted to further confirm a limited effect on vitamin E on the suppression of an increased lipid peroxide formation in rats given marine oil and to elucidate its reason. Male rats of Wistar strain aged 5 weeks were fed test diets containing 10% level of sardine oil and other lipid sources for 2 weeks. When 5 kinds of fat and oils with different unsaturation were used, lipid peroxide concentration in the liver was the highest in the sardine oil group, next in the linseed and safflower oil groups, and the lowest in the olive oil and lard groups, reflecting unsaturation degrees of fatty acids contained in the test oils.
The addition of 50 and 100IU of dl-α-tocopherol per 100g of diet reduced serum lipid peroxide concentration in the sardine oil group to the level of that in the safflower oil group. Serum α-tocopherol concentration in the sardine oil group tended to decrease as compared with that of the safflower oil group.
On the other hand, the increased lipid peroxide concentration in the liver of the sardine oil group was significantly reduced by addition of either 50IU or 100IU α-tocopherol. However, its concentration still remained at a significantly higher level as compared with that of the safflower oil group. When 50IU of natural d-α-tocopherol or 3mg of riboflavin tetrabutyrate per 100g of diet were administered as antioxidants, d-α-tocopherol showed the same effect as dl-α-tocopherylacetate, but riboflavin tetrabutyrate did not at all affect the reduction of lipid peroxide concentration in the liver of rat given sardine oil.View full abstractDownload PDF (1095K) -
Hideo Orimo, Keiji Onda, Hisayuki Kaseki, Yoshikazu Kanda, Sanae Hisay ...1984 Volume 42 Issue 1 Pages 43-49
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSSpirulina alga cultured in a germanium dioxide added pond of Nihon Spirulina Co., Niigata, contained 1, 130ppm of the element in its dried product. A chronic intoxication test on that “Spirulina” product was conducted by feeding experiment diet to Wistar strain rats for 25 weeks. The rats of both sexes were respectively divided into two groups, and were fed the diet ad libitum. The diet was either 1:4 mixture of the dried “Spirulina” and the ordinary diet (N. M. F., Oriental Yeast Co., LTD, Tokyo) or the ordinary diet alone. Comparisons were made between the experimental and the control groups in growth and external appearance during the feeding, and in hematological tests and observation of major organs at the end of the experiment. The items of hematological test were number of WBC and RBC, Hb, Ht, MCV, MCH, MCHC, serum protein concentration, A/G ratio, concentrations of urea-N, uric acid, creatinine, total lipids, triglyceride, phospholipids, total cholesterol, HDL cholesterol, total bilirubin, calcium, inorganic phosphate, iron and TIBC, and enzyme activities of ALP, CK, γ-GTP, SGOT, SGPT and LAP. The weight and appearance of organs were observed with regard to adrenal glands, the brain, the heart, hypophysis, the kidneys, the liver, the lungs, the spleen, the stomach and the testes or the ovaries.
There were almost no differences between the experimental and the control groups in the growth and external appearance of the whole body or in the shape, weight and histological findings of the organs. Although hematological tests showed some statistical differences (p<0.01 by Student's t-test), e. g. serum calcium and serum iron of the male and triglyceride and CK activity of the female, these values were within the normal range compared to the values of rats in the literatures, and no abnormal findings were seen in the animals in respect of these items. Accordingly, the “Spirulina” diet used in this experiment was assumed not to bring any toxic effects to rats within the experimental period.View full abstractDownload PDF (767K) -
A General View of Chronological Changes of the Dietary Status Observed on the Various Groups in the Various RegionsNoriko Nakano, Tomoko Ono, Iku Hattori, Keiha Goto, Masako Ishikawa, A ...1984 Volume 42 Issue 1 Pages 51-58
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESS -
[in Japanese]1984 Volume 42 Issue 1 Pages 59-65
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (650K) -
[in Japanese]1984 Volume 42 Issue 1 Pages 67-71
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (684K)
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