Food Science and Technology Research

Reviews

公開日: 2024/07/17 更新日: 2025/03/21

87件中41～60件の論文を表示しています

21 巻 (2015) 2 号 p. 145-157 公開日: 2024/07/17
Biological Effects of Polyamines on the Prevention of Aging-associated Diseases and on Lifespan Extension
Kuniyasu Soda

Healthy foods such as beans, mushrooms, vegetables, and seafood and healthy dietary patterns such as the Mediterranean diet and Japanese food have higher concentrations of polyamines (spermine and spermidine). The continuous intake of high-polyamine foods has been shown to increase whole blood polyamine levels in mice and humans. In addition, high-polyamine chow inhibited aging-associated pathological changes in Jc1:ICR male mice and extended their lifespan. Aging is accompanied by decreased DNA methyltransferase activities, increased proinflammatory status, and enhanced abnormal gene methylation status, which is considered to be part of the pathogenesis of aging-associated diseases. In vitro and in vivo experiments have shown that polyamine supplementation reversed such changes induced by aging and polyamine-deficiency. In addition, polyamines have many biological activities that may contribute to the inhibition of lifestyle-related diseases such as diabetes, hyperlipemia, and arteriosclerosis. The possible role of dietary polyamines in human health is discussed.
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19 巻 (2013) 6 号 p. 923-932 公開日: 2024/07/17
Green Tea as a Nutraceutical: The Latest Developments
Seema PATEL

Green tea processed from Camellia sinensis leaves is a common beverage with enormous medicinal importance. The accumulating evidences derived from in vitro, animal studies and human trials say loud for its diverse therapeutic potentials. The polyphenol rich tea extract has been validated to offer benefits as cancer prevention, amelioration of diabetes side-effects, cardiovascular safety, cognitive boost, promotion of weight loss, skin care, allergy suppression, protection from osteoarthritis, prebiotics etc. The flavanols, epigallocatechin gallate (EGCG) and epigallocatechin (EGC) have been identified to confer most of the biological effects. This review has been composed to keep track of the recent breakthroughs in this rapidly evolving area of dietary supplements. Mechanisms of functionality have been mentioned where ever deemed essential.
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19 巻 (2013) 5 号 p. 717-727 公開日: 2024/07/17
Advantage of the Hybrid Method of Chemical Engineering - Proton NMR Technique for Food Engineering
Yasuyuki KONISHI, Masayoshi KOBAYASHI

As a new scientific method to overcome the difficulties in designing requested food products in the food engineering field, a hybrid method combining the chemical engineering-proton NMR technique was examined by using 18 different kinds of foods. The hybrid method proposed clearly distinguished water species-A₁ and -A₂, which were divided at the correlation time of τ_C = 1 × 10⁻⁸ s evaluated by the proton NMR technique. Water species-A₁ was recognized as a weakly restricted water species, such as free water, whereas water species-A₂ was recognized as a strongly restricted water species, such as bound water formed by strong adsorption. It was clearly demonstrated that the two water species were reproduced during repeated cycles of dehydration and re-hydration. All the parameters, such as effective diffusivity of water (De), activation energy of De (E_D), pre-exponential factor of De (δD₀) and hardness (N_P) of food, were evaluated individually for the two water species.
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19 巻 (2013) 4 号 p. 523-529 公開日: 2024/07/17
Oxygen Consumption by Fruits and Vegetables
Yoshio MAKINO

Respiration by fruits and vegetables is vital action to generating the ATP needed for maintenance of cell viability, even after harvesting and as nutrients decompose. Therefore, respiration is strongly associated with qualitative deterioration during transportation and storage. Measurement and mathematical modeling of O₂ uptake and CO₂ production rates have been effective for evaluating the deterioration rate of horticultural products. ATP is produced by F_OF₁-ATP synthase through the transfer of electrons from ubiquinone to cytochrome c oxidase (COX) in plant cells. Although COX consumes a large amount of O₂ taken into cells, oxidizing protons as the terminal enzyme in the classical electron transport chain, an alternative pathway involving an alternative oxidase has been discovered, which performs the same reaction in plant cells without producing ATP. Staining and light sensing have been employed to measure enzymatic activity and O₂ consumption rate, respectively.
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19 巻 (2013) 3 号 p. 339-345 公開日: 2024/07/17
Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression
Rieko NAKATA, Yoshie TAKIZAWA, Ayako TAKAI, Hiroyasu INOUE

The peroxisome proliferator-activated receptors (PPARs) are ligand-dependent transcription factors belonging to the nuclear receptor family. They are considered molecular targets for the prevention of lifestyle-related diseases and are involved in the control of cyclooxygenase (COX)-2 expression. COX-2, the rate-limiting enzyme in prostaglandin biosynthesis, plays a key role in inflammation and circulatory homeostasis, and its expression is partly controlled by PPAR. We have identified several natural chemicals, such as resveratrol, that activate PPARs and suppress COX-2 expression. In this review, we provide an evaluation of food-derived functional ingredients that target PPARs and COX-2.
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19 巻 (2013) 2 号 p. 139-155 公開日: 2024/07/17
Chitosan as a Novel Edible Coating for Fresh Fruits
Rayees Ahmad SHIEKH, Maqsood Ahmad MALIK, Shaeel Ahmed AL-THABAITI, Muneer Ahmad SHIEKH

The main benefits of edible active coatings are to maintain the quality and extend shelf-life of fresh fruits and prevent microbial spoilage. Chitosan have a wide range of potential application in different fields of chemical sciences, biological systems, food sciences, pharmaceutical and medical industries. Chitosan has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, lack of toxicity, biodegradability and biochemical properties. It has been proven that the chitosan can control numerous pre and postharvest disease of fresh fruits. Chitosan edible coatings extend the shelf life of the fruits and vegetables by minimizing the rate of respiration and reducing the water loss. Chitosan coating offers a defensive barrier against bacterial contamination and loss of moisture from the surface of food products, thus extending their shelf life. With limited increase in the concentration of chitosan coating, the beneficial effect of chitosan on postharvest life and quality of the food is enhanced. The present review delineates the preparation, properties and potential application of chitosan coatings for enhancing the postharvest life and quality of different types of fruits.
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19 巻 (2013) 1 号 p. 1-6 公開日: 2024/07/17
Effect of Coffee on Gastroesophageal Reflux Disease
Yu ZHANG, Shao-hua CHEN

Coffee is the most popular drink in the world and coffee intake may be a risk factor for gastroesophageal reflux disease (GERD), which is a common disorder and its worldwide prevalence is increasing. However, the effect of coffee on GERD remains to be fully elucidated. The relationship between GERD and coffee consumption is not clear given the existing literature, whose results are diverse and contradictory. Existing systematic investigations are not adequate and further well-designed prospective studies are needed to clarify the effect of coffee on GERD.
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18 巻 (2012) 5 号 p. 601-609 公開日: 2024/07/17
Application of Terahertz Waves to Food Science
Masaya KAWASE

Terahertz (THz) wave has a unique character that other range waves do not have, and its application is widely studied. Technology relating THz wave, such as generation, detection and application, remarkably develops in recent. Many studies about application of THz wave to food analysis have been performed. This review explains the basics of THz wave as well as application of THz wave to food analysis. Moreover, statistical method in treatment of THz spectrum is reported.
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18 巻 (2012) 4 号 p. 493-503 公開日: 2024/07/17
Evaluation Methods for Facilitative Glucose Transport in Cells and Their Applications
Norio YAMAMOTO, Hitoshi ASHIDA

Glucose is used as an energy source in most organisms, from bacteria to humans. The facilitative glucose transport systems are ubiquitous in living cells and are responsible for the movement of glucose across the cell membrane. Since transport of glucose is essential for life and is carefully regulated, glucose uptake assays are performed in a vast number of biological studies. Previously, the method of choice employed radio-labeled hexose derivatives, but now researchers can select several non-radioisotopic methods to evaluate glucose uptake. In the present review, we introduce the various methodologies used to conduct glucose uptake assays and evaluate their application.
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18 巻 (2012) 3 号 p. 315-324 公開日: 2024/07/17
Anthocyanins as Functional Food Factors
— Chemistry, Nutrition and Health Promotion —
Takanori TSUDA

Anthocyanins are widely known as pigments responsible for the rich reds and purples in fruits, vegetables and legume seeds. Many flower colors are also attributed to anthocyanins. The physiological functions of anthocyanins as components in food have attracted attention, and research on their bioavailability and physiological functionality has progressed over the last 20 years. This review focuses on the health benefits of anthocyanins. It first describes the chemistry, metabolism, and absorption of anthocyanins and next summarizes the trends in research on the anti-diabetic and anti-obesity effects of anthocyanins. It then describes the other health benefits of anthocyanins, namely, the prevention of cancer and improvement of visual and brain functions, and finally discusses the challenges in and prospects of anthocyanin research.
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18 巻 (2012) 1 号 p. 1-6 公開日: 2024/07/17
Genes Associated with Fatty Acid Composition of Beef
Hideyuki MANNEN

Fatty acid composition has become recognized as an important trait in beef because of its relationship with beef quality, including beef flavor and tenderness. Our laboratory attempted to identify genes responsible for the fatty acid composition of cattle. We found several such genes and developed genetic markers of fatty acid composition. The findings were as follows. 1) Genetic polymorphisms of the stearoyl-CoA desaturase (SCD) gene are associated with fatty acid composition. The effects of SCD type A gene substitution on the percentage of monounsaturated fatty acid (MUFA) and the melting point of intramuscular fat were on average approximately +1.0% and −1.0°C, respectively. 2) Intron polymorphisms of sterol regulatory element binding protein-1 (SREBP-1) also affected MUFA. 3) No effect of SCD or SREBP-1 genotypes on any representative carcass traits of Japanese Black cattle was observed in the field population. 4) Additional genetic markers, adipocytes fatty acid binding protein 4 (FABP4) and liver X receptor α, also affected the fatty acid composition. 5) SCD and FABP4 significantly affected fatty acid composition of Holstein steers. These findings bring new insights into the fat-related carcass traits of beef cattle. In addition, the developed DNA makers will contribute to improved meat quality of beef.
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16 巻 (2010) 1 号 p. 13-22 公開日: 2024/07/17
Atomic Force Microscopy Imaging of Food Polysaccharides in Relation to Rheological Properties
Takahiro FUNAMI

Microscopic molecular structures govern macroscopic rheological behavior of food polysaccharides in an aqueous system. To understand the macroscopic rheological behavior of polysaccharides on a molecular level, molecular assemblies or supermolecular structures should be investigated because solution or gel properties are indications of molecular associations or network formation. To observe the supermolecular structures, atomic force microscopy (AFM), a type of scanning probe microscopy with the molecular resolution, is one of the most versatile techniques. A series of studies has been carried out using well-characterized polysaccharide samples, including gellan gum and carrageenan, in relation to the structure-function correlation. Molecular understanding is inevitable for the progress of the food industry from both fundamental and application perspectives, leading to the best usage of polysaccharides and to the creation of new texture-based products with high palatability and functionality using polysaccharides.
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16 巻 (2010) 1 号 p. 1-12 公開日: 2024/07/17
Atomic Force Microscopy Imaging of Food Polysaccharides
Takahiro FUNAMI

Atomic force microscopy (AFM) is a type of scanning probe microscopy that generates images (primarily topographical ones) by scanning the surface of samples with a sharp tip. AFM is applicable to samples with low electric conductivities, and its operating range spans that accessible to both light and electron microscopes, allowing for molecular resolution. These features of AFM enable soft materials to be visualized under natural conditions without harsh or damaging procedures. For food polysaccharides, AFM is capable of visualizing not only dispersed molecules but also molecular assemblies with an advantage over other physical techniques in quantifying the heterogeneity of samples. From these perspectives, AFM is one of the most versatile techniques for obtaining structural information on food polysaccharides, contributing to the progress of this research area. In this article, AFM images of various food polysaccharides are presented along with the usefulness and limitations of this microscopy technique.
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15 巻 (2009) 6 号 p. 557-568 公開日: 2024/07/17
Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides
Takahiro FUNAMI

Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.
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15 巻 (2009) 5 号 p. 459-468 公開日: 2024/07/17
Regulation of Natural Health Products in Canada
Yoshinori MINE, Denise YOUNG

In Canada, there has been an increasing presence of and interest in natural health products (NHPs). While some of these products are deeply immersed in cultural heritage and have been used for decades, questions have emerged regarding the effectiveness, safety, and quality of these and other non-traditional NHPs. Some NHPs can cause adverse reactions when taken with other NHPs, prescription drugs, and even food; while others have been adulterated with contaminants. At the same time, Canadians are interested in health and wellness and are taking an active role in choosing products that may have a direct impact on their health. The Canadian government responded on January 1, 2004 by legislating the Natural Health Products Regulations (NHPR), whose main goal is to maintain the safety, efficacy, and quality of NHPs while allowing consumers to make an informed choice. The NHPR govern the sale, manufacture, packaging, labeling, importation, distribution and storage of NHPs; and provide regulations concerning licensing, good manufacturing practices, clinical trials, adverse reactions and health claims. The introduction of the NHPR is an innovative approach to regulating NHPs, but numerous challenges have emerged since its promulgation: processing backlogs of product licenses; classification and/or clarification of NHPs in food formats, of naturally-sourced prescription drugs, and of human-use antiseptic drugs; and knowledge dissemination of the safety hazards associated with non-licensed NHPs and previously licensed NHPs. This review outlines the regulation of NHPs in Canada and highlights some of the challenges and subsequent measures implemented to handle these issues.
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15 巻 (2009) 2 号 p. 99-106 公開日: 2024/07/17
Texture and Rheology in Food and Health
Katsuyoshi NISHINARI

The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100^th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.
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15 巻 (2009) 1 号 p. 1-4 公開日: 2024/07/17
Development and Industry of Health Functional Food in Korea
Jae Sung HWANG, Sung Jo KIM, Han Bok KIM

The Korean Health Functional Food (HFF) act is expected to protect the consumer and promote health of the people by providing them with correct information about HFF. The new act makes it easy for new ingredients in HFF to be introduced. Korea Food and Drug Administration (KFDA) manages its dual registration system for HFF, which are general standard HFF and HFF recognized individually. Any HFF which satisfies the general standard can be approved without submitting scientific evidence. However, HFF containing a new ingredient should be recognized individually by KFDA evaluation for its safety and efficacy. Depending on 4 levels of scientific evidence, 4 types of claims are determined. They include other-function and reduction-of-disease-risk claims. Red ginseng (steamed ginseng) occupied 45.2% of Korean total HFF market in 2007. The market is expected to grow more, reaching 4 trillion Won in 2010. Big companies will dominate the HFF market. Integrative study to combine food science, molecular biology, and nutrigenomics are helpful to HFF research and safety.
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14 巻 (2008) 6 号 p. 519 公開日: 2024/07/17
Foods with Health Claims in Japan
Junichi NAGATA, Kazuhiko YAMADA

The Japanese Ministry of Health, Labour and Welfare (MHLW) established the “Foods for Specified Health Uses (FOSHU)” designation in 1991 as a regulatory system for the approval of health claims on labels that refer to the physiological effects of foods or food components on the human body. This labeling system has been revised twice, most recently in 2005. Thus, “Food with Health Claims” (FHC) in Japan consists of two categories. One is “Foods with Nutrient Function Claims” (FNFC), for which health claims on labels can be freely used if the product satisfies the standard for the minimum and maximum levels per daily portion of consumption; the other is FOSHU. FOSHU are foods that contain beneficial dietary ingredients that maintain or promote human health, or that improve risk factors for lifestyle-related diseases. In the present system, FOSHU health claims are individually reviewed and approved on the basis of scientific evidence. In addition to the existing FOSHU, three new types of classifications were established in February 2005: the new regulatory standards of “Standardized FOSHU” and “Qualified FOSHU” and the new health claim “Reduction of disease risk”.
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14 巻 (2008) 4 号 p. 319 公開日: 2024/07/17
Extraction of Functional Substances from Agricultural Products or By-products by Subcritical Water Treatment
Jintana WIBOONSIRIKUL, Shuji ADACHI

Water that maintains its liquid state in the temperature range from 100°C to 374°C is called subcritical water, compressed hot water or pressurized hot water. This type of water has unique properties compared to ambient water. One is a low relative dielectric constant and another is a high ion product. Due to these properties, this water can be used to extract functional substances from natural resources. In this article, the application of subcritical water for the extraction of substances from agricultural products or their wastes is reviewed.
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13 巻 (2007) 3 号 p. 179-186 公開日: 2024/07/17
Development of Functional Foods in the Philippines
Evelyn Mae TECSON-MENDOZA

Filipinos have traditionally recognized that some foods have benefits beyond nutrition although the term “functional foods” is new to them. Various studies show the nutritional and medical benefits of common Philippine foods. This paper reviews the functional attributes of selected traditional Philippine foods such as rice (Oryza sativa L.), coconut (Cocos nucifera L.), legumes [mungbean [Vigna radiata L. Wilczek]) and indigenous legumes], selected native vegetables (Momordica charantia and Moringa olifeira), root crops (sweetpotato (Ipomoea batatas), greater yam (Dioscorea alata) and taro (Colocasia esculenta)] and fruits [mango (Mangifera indica), papaya (Carica papaya), banana (Musa sp.) and pineapple (Ananas comosus)]. Processed food products with functional attributes include nata de coco and achara or pickled grated papaya. Germination and fermentation processes have been shown to improve the health benefits of some foods. Increasingly becoming popular are food products promoted with health benefits such as fermented milk drinks, yoghurt with lactobacillus, spirulina cereal, ganoderma coffee, milk with Bifidobacteria, etc. Evaluation of food products that qualify as functional foods on a scientific basis is done under the existing regulations of the Bureau of Food and Drugs of the Philippines Department of Health. Concerned government agencies have been involved in technical consultation meetings in the Asian region aimed at harmonizing the standards for regulating functional foods in the region. From this review, more studies are recommended on the functional attributes of Philippine traditional foods and newly developed ones, to establish their health benefits and determine the recommended amount and frequency of intake needed to obtain the benefits. An information campaign on functional foods among consumers and the general public should be conducted to enable them to enjoy the benefits of food “beyond nutrition.”
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