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.

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.

In this study, we developed a method for adjusting the viscoelasticity of rice batter by adding a starch batter that was kneaded. The rice bread batter was mixed with extruder-kneaded starch batter to evaluate baking properties and measure dynamic viscoelasticity. The impacts of extruder kneading on starch structure were investigated by measuring chain-length distribution and molecular weight distribution. The starch components forming the rice batter were viewed under an optical microscope, whereas the structure of the bread batter was observed under a scanning electron microscope. Adding extruder-conditioned starch batter to rice batter was found to increase the storage modulus G′ in the low-temperature region and the expansion ratio during fermentation. Kneading additive starch batter in an extruder readily reduces the molecular weight of starch, thereby decreasing the G′ of bread batter.

This study compared the behavior of food boluses describing Newtonian and non-Newtonian fluids through a validated human swallowing simulator based on moving particle simulation. The simulation was qualitatively and quantitatively validated through comparisons with videofluorography images. The positions and configurations of the food boluses and normalized brightness of the simulated and videofluorography images during every timestep were similar, and we thought that the simulator can be used to study the mechanism of food bolus behavior. The validated swallowing simulator results show that the key factors for the optimal design of the thickener are the control of the bolus inflow velocity, which is influenced by rheological and tribological properties, prevention of small splash particles, and bolus discharge flow rate from the epiglottis to the esophagus. In addition, we propose an evaluation index for the degree of bolus coherence based on the bolus flow rate and velocity.

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.

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.

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.

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.