Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
最新号
選択された号の論文の7件中1~7を表示しています
Food Science and Chemistry
Review
Food Technology and Engineering
Note
Food Science and Chemistry
Original papers
  • Yuki Yoshida, Yuki Tamura, Karina Kouzaki, Koichi Nakazato
    2025 年 31 巻 1 号 p. 37-46
    発行日: 2025年
    公開日: 2025/01/20
    [早期公開] 公開日: 2024/10/24
    ジャーナル 認証あり HTML

    Oral apple polyphenol (AP) administration can enhance muscle strength and endurance. However, apples encompass many polyphenols, and the components contributing to muscle strength and endurance improvements remain unclear. We aimed to elucidate the effects of AP and its components on muscle strength and endurance. Forty male C57BL/6J mice, aged 6 weeks, were randomly assigned to (1) AIN-93G-based normal diet, (2) normal diet supplemented with 2.5 % AP, (3) normal diet supplemented with 1.13 % procyanidins, (4) normal diet supplemented with 0.58 % phenolic acids, and (5) normal diet supplemented with 0.58 % dihydrochalcone groups. Following a 4-week feeding period, grip strength was measured; however, no significant differences occurred among the groups. In contrast, treadmill running capacity to exhaustion significantly increased in the 2.5 % AP, procyanidin, and phenolic acid groups compared to the control group. These findings suggest that the endurance capacity improvement was due to procyanidins and phenolic acids present within the AP components.

  • Yuko Shimamura, Takuya Yui, Kouichi Tano, Yasuhiro Nakanishi, Yuji Yam ...
    2025 年 31 巻 1 号 p. 47-58
    発行日: 2025年
    公開日: 2025/01/20
    [早期公開] 公開日: 2024/11/12
    ジャーナル 認証あり HTML

    In this study, melanoidin-degrading bacteria were isolated, and the optimal parameters of their degradation ability were examined. Five isolates were inoculated into a GYP broth containing model melanoidin (MM) or coffee melanoidin (CM) and incubated at 30 °C for 1 week. Five strains showed maximum decolorization rates of 31 % for MM and 50 % for CM. 16S rDNA sequencing identified Lactococcus garvieae (3 strains), L. lactis, and Enterococcus faecalis. In DAD-HPLC analysis, substances with molecular weights (MW) greater than 10 000 decreased, and substances with MW less than 500 were observed. Based on the IR spectrum of CM after microbial decomposition, an absorption suggestive of a carbonyl group was detected. microbial decomposition products showed radical scavenging activity. These results indicate that the compounds produced from melanoidin after degradation by strains may increase radical scavenging activity. Thus, conducting further studies is necessary to examine the mechanism of the microbial degradation of melanoidins.

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