Glutamine is the most abundant amino acid in the human and many other mammalian plasmas. Glutamine operates at multiple levels within intestinal cells, including intestinal epithelial cells, goblet cells, paneth cells, and immune cells in the intestinal mucosa, demonstrating its role in fostering both innate and adaptive immunity and its connections with the gut microbiome. This review introduces the potential mechanisms by which the glutamine functions as an intermediary between the gut microbiota and immune system, through changes in the intestinal microbiota and activation of toll-like receptors (TLRs) as well as the mTOR signaling pathway. Glutamine supplementation could increased proliferation and differentiation of T cells, as well as stimulation of secretory IgA (sIgA) secretion, thus contributing to a strengthened intestinal immune response. Studying the glutamine functions among the gut microbiota and immune system will provide ideas and perspectives for maintaining and maximizing intestinal health.

Osteoporosis is a chronic systemic skeletal disease that mainly affects postmenopausal women and older men, and is characterized by the destruction of bone tissue microstructure, reduced bone content, and a tendency to fracture. Nutrients provided by food are necessary for human survival, and at the same time, the various components of food act back on the human body, affecting its health status. Recent studies have shown that whole grain nutrition is beneficial in relieving osteoporosis and improving bone health. This review focuses on the beneficial effects of dietary pattern including whole grains on bone mineral density and the classical mechanisms of whole grain-enriched diet in regulating bone resorption and bone formation. Whole grain nutritional interventions might offer new possibilities for the prevention and treatment of osteoporosis.

We aimed to investigate the effect of high hydrostatic pressure (HHP) on the production of amino acids, including GABA, in buckwheat during preservation. Buckwheat was soaked in 0–0.5 % glutamic acid solution and exposed to HHP treatment at 200 or 400 MPa. The concentrations of amino acids, except glutamic acid, increased with HHP treatment and preservation. GABA production tended to be higher in a 0.3 g/mL Glu solution under 400 MPa. The relationship between initial glutamate concentration and GABA production rate was bell-shaped, with a maximum approximately 50 µmol/g for the 200-MPa and untreated samples. The K_m, K_i, and V_max were calculated from the Michaelis–Menten equation with substrate inhibition. The K_m changed after 400-MPa HHP treatment, whereas V_max and K_i increased in a pressure-dependent manner. Combining Glu and HHP treatment can produce buckwheat with enhanced GABA production.

This study investigated the physical properties of wild rice when it is used for bread by comparing it to wheat and brown rice breads. The specific volume of the wild rice bread was lower than that of the wheat bread. The results showed the lowest height and highest hardness among the three breads. In addition, wild rice showed distinct pasting properties among the three flours using a Rapid Visco Analyzer. Our data suggested that the difference in the physicochemical properties of starch of wild rice is related to the swelling. This is the first study to investigate the effect and properties of wild rice flour when made into bread and showed the difference versus wheat and brown rice breads. New information about wild rice when used for bread was obtained and indicated the possibility of its food development.

The amount of 1,5-anhydro-d-glucitol (1,5-AG) present in the human body is kept almost constant value. Although the biological role of 1,5-AG in humans has yet to be elucidated, several biological effects have been reported. The estimates have shown that most of the 1,5-AG is obtained from our daily foods in the case of adults. No reports has been available on 1,5-AG amount in human milk or infant formula, therefore, the current study aimed to develop a method for determination of 1,5-AG concentration in the milk by combination of chromatography and 1,5-AG-specific enzymes, and to measure 1,5-AG concentration in several types of milk. We found that the amount of 1,5-AG in human milk was 6.51 ± 2.22 µg/mL up to 1 week postpartum and 11.7 ± 3.40 µg/mL around 1 month postpartum. However, all infant formulas contained less than 0.5 µg/mL of 1,5-AG.

Structural degeneration of blood vessels causes vascular diseases, which are among the leading causes of death worldwide. The diet affects the development of vascular diseases. We have previously reported that a high-sucrose diet induces structural degeneration of the thoracic aorta in rats. To clarify the mechanisms underlying the undesirable effects of excess sucrose intake, we compared the effects of three different diets (sucrose and its constituent sugars, glucose and fructose) on the thoracic aorta and perivascular adipose tissue (PVAT). Among the three diets, the high-fructose diet had the most adverse effects on the thoracic aorta, thoracic PVAT, and serum parameters. Our study suggests that the biological effects on blood vessels differ depending on the carbohydrate component of the diet, even under conditions of equivalent caloric intake. The management of fructose intake may affect the development of vascular diseases.

This study investigated the change in color of black soybean seed coats during boiling process owing to the reaction between iron ions and polyphenols, especially non-extractable proanthocyanidins (NEPAs). Beans boiled three times in water were discolored to reddish brown, and the content of anthocyanins (cyanidin 3-glucoside) was less than 1 % of that of raw beans; however, they turned jet black when boiled in 5 mmol/L ferrous sulfate solution. Seed coats from which extractable polyphenols such as anthocyanins and low-molecular weight flavanols were completely removed by extraction with the aqueous–organic solvents had a reddish brown color; however, NEPAs remained in them. Therefore, it was considered that the main mechanism by which the black color of the seed coat is maintained using iron agents during boiling process is the reaction of iron ions with NEPAs and not anthocyanins.

To clarify the effects of ice storage on fish meat, volatile components and bacterial flora of red sea bream muscle during storage were investigated. Psychrotrophic and mesophilic bacteria in ordinary and dark muscles (OM and DM, respectively) and thiobarbituric acid reactive substances in DM increased significantly after more than 14 days of storage. While the profiles of volatile components showed no differences in all samples at up to 7 days of storage without bacterial growth, after 14 days of storage, differences were observed compared to previous samples and between OM and DM. (E, E)-3,5-Octadien-2-one in both OM and DM increased significantly after more than 14 days of storage compared to before storage. Bacterial flora analysis of OM showed that Pseudomonas was predominant after storage.

Pea protein (PP) is considered to have a relatively low allergy risk and is expected to provide an alternative source of plant protein to soy protein. However, the physiological functions of PP are unclear. In the present mouse study, we found that a 100-PP diet (with PP comprising 100 % of the protein intake) for 4 weeks significantly induced beige adipocyte formation in inguinal white adipose tissue. Furthermore, although a 50-PP diet (with PP comprising 50 % of the total protein) alone did not increase beige adipocyte formation, the combination of 50-PP and exercise significantly induced beige adipocyte formation. The induction of beige adipocyte formation observed with 100-PP intake alone and combined 50-PP and exercise was not associated with fibroblast growth factor 21. Our findings can be used as a basis for PP application in the food industry.