We examined the effect of dried bonito protein koji hydrolysate (KH) intake on the lipid metabolism of rats fed a high-fat (HF) diet. The rats were divided into four groups. The first group was given the control diet, the second group, a HF diet containing 30% lard, the third group, a HF diet containing 5% KH, the fourth group, a HF diet containing 5% KHL (KHL : KH in which TFF was filtered). These experimental diets were given for 4 weeks. Consequently, the body and circumference (kidney) adipose tissue weights of the HF+KH and HF+KHL groups were lower than those of the HF group. The serum TG and NEFA levels of the HF+KH and HF+KHL groups were also significantly lower than those of the HF group. However, as regards serum cholesterol level, there was no difference between the four groups. The liver G 6 PD activities of the HF, HF+KH, and HF+KHL groups were higher than that of the control group. Moreover, the liver ACO activities of the HF+KH and HF+ KHL groups were in higher than that of the HF group. These results suggest that either KH or KHL intake accelerates the lipid metabolism of rats fed a high-fat diet.

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The effective thermal conductivity of white bread is one of the most important properties for analyzing the engineering of baking. In previous studies, the thermal conductivity of white bread was measured within a temperature range from 5 to 80°C, and a heat transfer model was designed. In this work, the effective thermal conductivity of white bread above 80°C was measured using a short needle measuring probe and a microwave heating oven to prevent changes in the physical properties of the bread at high temperatures. Moreover, the effective thermal diffusivity of baking dough was determined by measuring its center temperature during baking. Using the results obtained, baking as well as the specific heat and bulk density of baking dough, the effective thermal conductivity of baking dough was calculated. Then the effective thermal conductivity of baking dough was compared with that of white bread of the same temperature. The effective thermal conductivity of baking dough was higher than that of white bread. This result might be due to the difference in a material between baking dough and white bread. Baking dough is in a dynamic state, where as white bread is in a static state.

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The functional components of leaves and their shoots classified into four categories according to length were investigated using Japanese persimmon 'Saijo'. The obtained results are as follows : (1) The total ascorbic acid (T-AsA) content in leaves from long (60-80cm) shoots (5, 310mg/100g DW) was about 1.4-fold that in foliating leaves (F-leaves). The highest T-AsA content (4, 690mg/100g DW) was obtained in medium (40-60cm) shoots (M-shoots). (2) The isoquercitrin contents in leaves were 240-360mg/100g DW and the astragalin content was 200-270mg/100g DW. The isoquercitrin and astragalin contents in shoots were significantly lower than those in leaves. (3) The polyphenol as catechin contents in shoots (5, 100-6, 200mg/100g DW) were lower than those in leaves (6, 000-9, 200 mg/100g DW). The polyphenol content of F-leaves was the highest (9, 200mg/100g DW) and decreased with an increase in the length of donor shoots. The polyphenol content of M-shoots was the highest (6, 200mg/100g DW) among the four shoot categories. In this study, we conclude that shoots as well as leaves are suitable material for health foods as sources of T-AsA, and that F-leaves are suitable sources of functional compounds (Polyphenols).

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Part of the detection method for foods containing allergic substances was revised by the Ministry of Health, Labour and Welfare on October 11th, 2005. The purpose of the revision was to solve various problems caused by the parallel extraction procedures and the false-negative reaction. A newly developed extraction method was adopted in both Morinaga and Nippon-Ham kits. It considerably contributed to the test of many samples which could not be. As a result, the establishment of an ideal society for patients who show allergy symptoms by certain foods must be possible. The author reports the outline and new problems on the revised detection methods for food containing allergens substances.

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