Pectin, a type of soluble fiber, promotes morphological changes in the small intestinal villi. Although its physiological significance is unknown, we hypothesized that changes in villus morphology enhance the efficiency of nutrient absorption in the small intestine and investigated the effect of pectin derived from persimmon on calcium absorption using polarized Caco-2 cells. In polarized Caco-2 cells, pectin altered the mRNA expression levels of substances involved in calcium absorption and the regulation of intracellular calcium concentration and significantly reduced calcium absorption. Although this was comparable to the results of absorption and permeability associated with the addition of active vitamin D, the simultaneous action of pectin and active vitamin D did not show any additive effects. Furthermore, as active vitamin D significantly increases the activity of intestinal alkaline phosphatase (ALP), which is known to be involved in the regulation of intestinal absorption of calcium and lipids, we also investigated the effect of pectin on intestinal ALP activity. As a result, it was found that, unlike the effect of active vitamin D, pectin significantly reduced intestinal ALP activity. These results suggest that pectin stimulates polarized Caco-2 cells through a mechanism distinct from the regulation of calcium absorption by vitamin D, modulating total calcium absorption from the elongated villi through morphological changes in the small intestine by suppressing it at the cellular level.

Foreign amylase addition to honey in an effort to disguise diastase activity has become a widespread form of food fraud. However, since there is no report on the investigation in Japan, we investigated foreign amylases in 67 commercial honeys in Japan. First, the α-glucosidase and diastase activities of honeys were measured, which revealed that only α-glucosidase activity was significantly low in several samples. As both enzymes are secreted from honeybee glands, it is unlikely that only one enzyme was inactivated during processing. Therefore, we suspected the presence of foreign amylase. α-Amylase in honey were assigned using protein analysis software based on LC-QTOF-MS. As a result, α-amylases from Aspergillus and Geobacillus were detected in 13 and 6 out of 67 honeys, respectively. To detect foreign amylases easily, we developed a cost-effective method using native PAGE. Conventional native PAGE failed to separate the α-amylase derived from honeybee and Geobacillus. However, when native PAGE was performed using a gel containing 1 % maltodextrin, the α-amylase from honeybee did not migrated in the gel and the α-amylase could be separated from the other two α-amylases. The results from this method were consistent with those of LC-QTOF-MS method, suggesting that the novel native PAGE method can be used to detect foreign amylases.

The purpose of the present study was to clarify the browning behavior of calcium maltobionate (CaMb). CaMb samples with varying water content (0-50 %) and water activity (0-0.98) were prepared. Absorbance due to the browning of CaMb-water samples increased linearly with an increase in holding time, and the browning rate was evaluated as a pseudo-zero-order reaction at each temperature (353-413 K). The effect of temperature on the browning rate of CaMb samples was analyzed using the Arrhenius formula, and the pre-exponential factor and activation energy were determined. In addition, the browning rate at 298 K (typical ambient condition) was determined according to the Arrhenius behavior. The browning rate at 298 K slightly decreased, markedly increased, and then decreased with an increase in water content and water activity. This behavior can be explained by the monolayer effect, plasticizing effect, and dilution effect of water molecules. There was a linear relationship between the natural logarithm of the pre-exponential factor and activation energy according to the thermodynamic compensation rule. The effect of water content on the activation energy was fitted using the cubic function. From these results, an approach for prediction of the browning of CaMB during thermal condensation was established.