The elution of inorganic elements from various foods into boiling water was compared. Sodium and potassium were most easily eluted, and boiling for 10 min reduced their contents in potatoes and vegetables by 20 %–30 % and of meat by nearly 50 %. Magnesium, calcium, phosphorus, manganese, and copper followed them regarding the easiness of elution during boiling. Meat often had higher elution rates for all elements probably because of tissue contraction and leakage of drips by protein denaturation at heating. The presence of fat and casing of meat tended to suppress element elution from pork. An increase in the food surface area linearly decreased the retention rates of sodium and potassium in radish and tofu. A two-phase decrease was observed for some elements in pork. The addition of alkaline metal cations to the boiling water did not affect the elution of sodium and potassium from radish.

This study aimed to elucidate the effect of different sprouting periods (5, 10, and 15 days) and sprouted garlic (SG) parts (clove, root, and sprout) on repairing skeletal muscle injury by enhancing antioxidant capacity and promoting muscle differentiation. The antioxidant and cytoprotective effects of different sprouting periods and SG part extracts were evaluated in hydrogen peroxide (H₂O₂)-exposed C2C12 cells. Among the three sprouting periods and three SG parts, SG harvested at 10 days showed significantly higher protective activities. SG treatment mitigated H₂O₂-mediated stress damage in C2C12 cells by increasing glutathione levels and decreasing the reactive oxygen species and malondialdehyde levels. SG also enhanced muscle differentiation and inhibited muscle protein degradation. In conclusion, this study suggested that 10-day SG sprouts could serve as an effective nutraceutical for improving muscle function and combating oxidative stress.

Soaking or boiling meat in water is an effective method for reducing its radioactive cesium content. We investigate the efficiency of some factors in the removal of radioactive cesium from wild boar meat. Heat facilitates the denaturation of muscle protein and the shriveling of meat slice producing drip. A part of the cesium in raw meat was lost with the drip. Furthermore, when heat-denatured cooked meat is soaked in water, the proportion of cesium eluted into the soaking liquid increases compared with that when raw meat is soaked. By soaking the meat slice in water or processing boiling the minced meat, the cesium concentration could be reduced to less than 50 % of the raw material. Conversely, increasing the salt concentration of the soaking water or adding fat to the minced meat before boiling did not significantly change the reduction rate of cesium in the meat.

This study developed and validated a quantification method for quercetin and kaempferol aglycones in radish leaves, following the Association of Official Analytical Chemists (AOAC) guidelines for single-laboratory validation. Among various hydrolysis conditions tested, heating at 90 °C for 30 min without ascorbic acid yielded the highest analytical values. The developed method satisfied AOAC requirements for repeatability precision, and accuracy. Additionally, robustness testing using the Plackett-Burman design identified hydrolysis temperature as a significant factor influencing analytical results. The method was subsequently applied to compare quercetin and kaempferol content in five radish leaf varieties cultivated during different periods. Seasonal variations in both the content and ratio of these compounds were observed.

The hydration parameter h was obtained from the viscosity B-coefficients using capillary viscometers (CVs) and the partial molar volume, V₂, for sugars with a large number of equatorial (e) OH groups in aqueous solutions at 25 °C. The B-coefficient reflects the effect of a solute on water-structure, considering the Einstein exclusion effect. V₂ values were estimated via extrapolation of the apparent molar volumes. Parameter h showed a good correlation (R² = 0.979) with the number of e-OH groups, even when large numbers of e-OH saccharides were added. Given the time-consuming nature of h measurement, a vibration viscometer (VV) was also used to calculate the B-values. Despite the higher relative viscosity at high concentrations estimated using the VV compared with the CV, the B-values were comparable. Thus, a simple, time-saving, and cost-effective method for measuring h using a VV has been established.

Japanese Black beef is highly regarded for its pronounced marbling, attributed to intramuscular fat deposits that enhance tenderness and impart a distinctive sweet flavor. Conventional methods like chemical and color analysis provide limited insights into the spatial distribution and detailed structure of adipocytes. This study used microcomputed tomography (micro-CT) to visualize the microstructure of marbling in Japanese Black beef, with findings validated through histological and polarized imaging analyses. Fresh beef samples were chemically fixed and analyzed by micro-CT. The analysis revealed fine intricate marbling patterns and disruptions in the extracellular matrix. Histological validation showed a correlation with the micro-CT data, and polarized imaging analysis confirmed collagen fiber fragmentation and twisting within the intramuscular fat. The results demonstrate the potential utility of micro-CT as a nondestructive tool for analyzing the microstructure of marbling in Japanese Black beef, offering valuable advancements in meat science and quality assessment.

In this study, ham cutlets were prepared from okara breadcrumbs to utilize unutilized resources and address wheat allergies. Okara was dried to 11.3 %, equal to the moisture content of Japanese-style breadcrumbs, classified into particles of 2.19 to 3.05 mm in diameter, and used to prepare ham cutlets. Japanese-style breadcrumbs and dried okara differed in the amount of moisture and oil adsorbed from ham by thermal denaturation, and dried okara had higher moisture and oil content in crumbs after frying than Japanese-style breadcrumbs. The fried batter coating of dried okara had an irregular structure; therefore, the maximum hardness, breaking force, and crispiness were lower.

The aim of this study is to improve the safety and taste of cassava-based products, including injera, porridge, and cookies, currently consumed in Ethiopia. A full factorial design was used to evaluate the functional properties and hydrogen cyanide content of cassava powders from four cassava varieties (Chichu, Hawassa-4, Qulle, and Kello) preprocessed in four processing methods (anaerobic fermentation, blanching, submerged fermentation, and without preprocessing). A randomized block design was used to assess the sensory properties of products. The result showed that the Chichu cassava variety powder, prepared using submerged fermentation, had the lowest HCN content (2.5 ppm). Superior injera sensory qualities were demonstrated for injera produced from submerged fermentation as a preprocessing technique for Hawassa-4 and Chichu cassava varieties. For cookies, unprocessed cassava powder was preferred, while submerged fermentation was recommended for porridge preparation. These findings offer valuable insights for optimizing both safety and sensory quality in cassava-based food products.

Isomaltomegalosaccharides (IMS) consist of 10 to 50 glucose units linked by α-1,6-glucosidic bonds. This study aimed to test whether dietary IMS ameliorates antigen-specific antibody production and/or lipopolysaccharide (LPS)-induced acute endotoxemia in rats. Male F344/Jcl rats fed a diet supplemented with IMS (30 g/kg diet) showed reduced hepatic Cd14 expression levels and plasma LPS-binding protein (LBP) concentrations. In a separate experiment, IMS-fed rats were injected with keyhole limpet hemocyanin (KLH) and LPS to determine antigen-specific antibody production and acute hepatitis, respectively. Although no difference was observed in KLH-specific antibody levels between the groups, dietary IMS decreased plasma transaminase activities and the concentrations of interleukin-1β and LBP in response to LPS injection. The observations suggest that dietary IMS may help to alleviate acute endotoxemia by reducing responsiveness to LPS.

To elucidate the changes in the microbiota associated with different bread-making methods, we analyzed the abundance and composition of bacterial flora at each production stage using the straight dough (SD) and sponge dough (SPD) methods. This analysis was also conducted on flours of various origins and grades as well as on baker’s yeast produced using different methods. The results of amplicon sequencing suggested that the flora in flour was mainly affected by the flour grade and origin, and flora in yeast was mainly affected by production method in baker’s yeast. In contrast, the bacterial flora in SD and SPD differed and also changed during fermentation, but the differences and changes were minimal. In summary, it was suggested that the effect of the bacteria derived from raw flour and baker’s yeast on the quality of each bread was small for both bread production methods.

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a volatile aroma compound with various desirable odors, including sweet, honey-like, and caramel-like. In this study, sotolon was quantified in 44 commercial awamori, an Okinawan rice-based distilled alcoholic beverage. Sotolon was detected at concentrations up to 20.5 µg ⁄ L, and awamori stored in earthenware jars had a significantly higher sotolon content than that in non-earthenware jars (p < 0.0001). Additionally, sotolon precursors (diacetyl, acetoin, acetaldehyde, and 2-oxobutyric acid) were present at concentrations of 0.13–1.48, 0.24–4.70, 77.50–332.50, and 0.16–0.96 mg ⁄ L, respectively, and showed no notable differences between storage vessels or periods. Moreover, Al and Cu were considerably higher in earthenware-jar-stored awamori, whereas Al, Cu, Fe, and Mn were markedly higher in aged awamori. These results suggest the possibility of mineral elution catalyzing the oxidation of sotolon precursors in earthenware jars and provide a foundation for further research on the mechanism of sotolon generation in awamori.

The aim of study is to clarify the effects of freezing and thawing on the drip loss and structural properties of surimi gels. The gel sample was subjected to repeated freeze-thaw cycles to measure drip loss, and the contents of free water, holding water, and bound water were determined. The results showed that rapid freezing with liquid nitrogen effectively reduced the free water content compared to slow freezing at -25°C. Infrared (IR) and small-angle X-ray scattering (SAXS) analyses of gels subjected to freezing and thawing were conducted. The IR analysis results revealed that although minimal changes in protein secondary structure were observed, the molecular network of water in the gel structure was altered. The SAXS results indicated changes in the nanoscale structure when gels were subjected to repeated freeze-thaw cycles. The study concluded that the main factors affecting the water-holding capacity during freeze-thaw cycling are changes in the water molecular state and water-solid interactions in the gel, rather than changes in the protein structure.

To clarify the effects of traditional Okinawan vegetable extracts on the activation of immunocompetent cells, we prepared methanol extracts from lyophilized powders of Crepidiastrum lanceolatum Nakai (hosoba-wadan), Peucedanum japonicum Thunb. (botan-bofu) and Artemisia indica Willd. var. orientalis (Pamp.) H. Hara (nishi-yomogi). We examined nitric oxide and cytokine production and phagocytosis of macrophage-like J774.1 cells following stimulation with extracts as activation indices. Moreover, we investigated the effect of the hosoba-wadan extract on tumor growth in tumor-bearing mice. IL-6 and TNF-α production and incorporation of microbeads in the 3 µg/ml hosoba-wadan extract group were significantly higher than in the other groups. We also observed that intraperitoneal administration (30 mg/mouse) of the hosoba-wadan extract significantly suppressed tumor growth compared with the saline group. Moreover, the hosoba-wadan extract resulted in significant increases of serum TNF-α and IFN-γ concentrations in the mice. These results suggest that the hosoba-wadan extract activated immunocompetent cells and enhanced host immunity.

This study compared the anti-obesity effects of whole wheat extracts from ‘Shinmichal’ and ‘Saekeumkang’ in mice fed a high-fat diet to evaluate their potential benefits in obesity management. ‘Shinmichal’ and ‘Saekeumkang’ treatment groups showed significant reductions in body weight gain. Histological analysis revealed that ‘Shinmichal’ and ‘Saekeumkang’ reduced lipid accumulation in epididymal adipose and liver tissues, with significant decreases in levels of hepatic total cholesterol (TC) and triglycerides (TG). Both cultivars significantly improved serum levels of glucose, TC, TG, and lipoprotein. Additionally, both wheat varieties led to reductions in the atherosclerosis index and coronary risk factor, indicating a lower risk of cardiovascular problems. The ‘Shinmichal’ and ‘Saekeumkang’ Korean wheat cultivars exhibit significant anti-obesity effects, including reduced body weight gain, lipid accumulation, and improved blood biochemical parameters. Both wheat varieties may be effective dietary supplements for the prevention of obesity, underscoring the value of domestic wheat production in addressing health issues.

Rice is eaten as an aggregate of rice grains, and its perceived texture during oral processing changes with every chew. Mass production of rice balls with controllable food texture is still difficult because the relationship between the rice grain-packing structure and mechanical properties and food texture of rice balls is still unknown. This study aims to clarify the causal relationships between (1) the molding conditions of the rice ball and grain-filling structure, (2) the grain-filling structure and its texture, and (3) the mechanical properties of the rice ball and its texture. Using a rice grain-packing structure model which reflects the physical and chemical properties of the rice grains and balls in a coarse-grained dynamics simulation, changes in the packing structure during compression were observed, and the relationship between the rice grain-packing structure and mechanical properties of the rice balls was clarified. Furthermore, the behavior of rice grains during actual rice mass compression was successfully simulated using the developed rice grain-filling model. Our measurements and simulation results pave the way for an industrial method of producing rice balls with arbitrary food textures.

Recently, it has been reported that postbiotics containing inactivated microbial cells may improve depression symptoms via the gut-brain axis. In this study, the effects of heat-inactivated Bacillus subtilis subsp. natto strain QOL (QOL bacillus natto), one of the postbiotics, in a mouse model of social defeat stress were investigated. Results of the tail suspension test revealed that QOL bacillus natto supplementation improved immobility time, a quantitative indicator of depressive-like behavior, in mice subjected to 10 days of social defeat stress. These results suggest that QOL bacillus natto supplementation is useful for preventing and improving depressive symptoms caused by chronic psychological stress.

An unresolved challenge for plant-based meat analog (PBMA) products is their low umami taste. This study aimed to develop novel methods to produce glutamic acid (Glu) and Glu-rich peptides using protease (PR) and protein-glutaminase (PG). The effects of the combination of PR and PG (PR+PG) on umami component production in soy-based protein and PBMA patties were examined and compared with those of the general enzymatic method using PR and glutaminase (PR+GT). The Glu content of PR+PG-treated soy proteins was significantly higher than that of PR+GT-treated proteins. In addition, PR+PG-produced peptides contained a higher proportion of acidic amino acids. Moreover, sensory evaluations revealed that PR+PG treatment significantly enhanced the umami taste of PBMA patties and decreased the bitter taste of PBMA patties compared to PR+GT. These findings suggest that the PR+PG treatment may be better suited than PR+GT treatment for the production of umami components in PBMA products.