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Predecessor
Volume 52, Issue 12
Displaying 1-11 of 11 articles from this issue
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Hiroko NAKAZAWA, Ryutaro OHTSUKA2001 Volume 52 Issue 12 Pages 1163-1170
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe ontogeny of the lips, tongue, and mandibular movements in 19 healthy Japanese infants, aged 5 to 12 months, was observed and videotaped during each meal for 3 consecutive days twice a month. The infants improved the lip closure function 2 months after weaning. Despite marked individual differences, all of the inter-quartile ranges for the starting age of any oral motor function were less than 1.1 months. The tongue and mandibular movements during feeding of semi-solid food differed from those of solid food. This finding indicates the essential role of the timing for introducing solid food in the development of chewing ability and the promotion of masticatory motor control.View full abstractDownload PDF (1064K) -
Yasuto SASAKI, Midori KINOSHITA2001 Volume 52 Issue 12 Pages 1171-1178
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe antioxidative properties of a water-soluble extract from wheat bran were investigated by several methods, and its inhibitory activity for melanin production was examined by using B16 mouse melanoma 4A5 cells. The water-soluble extract of wheat bran possessed strong antioxidative activity against linoleic acid auto-oxidation in a water/ethanol system and radical-scavenging activity as estimated by the 2, 2-diphenyl-1-picrylhydrazyl method. These activities were stable to heat treatment. The extract was also found to have superoxide dismutase (SOD) -like activity and the antioxidative activity toward the CCl4-induced lipid peroxidation of rat liver microsomes. These activities were unstable to heat treatment. In respect of the SOD-like activity, the proteinous substances in the extract were fractionated by SE-HPLC to identify the most effective one. The fraction with a molecular weight of 50 kDa possessed strong specific SOD-like activity. It was also found that the water-soluble extract of wheat bran slightly suppressed melanin production in B16 mouse melanoma cells. The wheat bran extract did not inhibit the activity of tyrosinase extracted from the melanoma cells nor that of mushroom tyrosinase, but did inhibit the activity of tyrosinase in the melanoma cells.View full abstractDownload PDF (1270K) -
Hisayo KOBA, Kazunori KOBA, Asao MATSUOKA, Kenji HARA, Kiyoshi OSATOMI ...2001 Volume 52 Issue 12 Pages 1179-1186
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSThe present study examines how the cooking process with cabbage juice fractions affected the mutagenicity of food in a model system using pyrolyzed tryptophan. Cabbage juice was separated into five fractions (F-I, F-II, F-III-1, F-III-2 and F-IV) with a Sephadex G-25 column. The antimutagenicity of these fractions was then examined on tryptophan that had been pyrolyzed before or after mixing with each fraction by using Salmonella typhomurium TA 98. When tryptophan had been pyrolyzed after the mixing treatment, strong antimutagenicity was observed in F-II and F-III-1, suggesting that these fractions inhibited the formation of mutagens during the pyrolysis of tryptophan. This effect is likely to have been due at least in part to glucose and fructose in F-II, and might have been due to isothiocyanates in F-III-1. When tryptophan had been pyrolyzed before the mixing treatment, strong antimutagenicity was observed in F-I and F-II, suggesting that these fractions inhibited the mutagenic activity of the mutagens. The results indicate that heating with the cabbage juice fractions could modulate not only the mutagenic activity, but also the formation of mutagens.View full abstractDownload PDF (1324K) -
Keiko SHIBATA, Yasuyo YASUHARA, Kazuto YASUDA2001 Volume 52 Issue 12 Pages 1187-1197
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSData were obtained that might be applicable to estimate the cooking loss of vitamin B6 (B6) in daily meals against the actual B6 intake. Based on the result of our dietary survey of 19 healthy women, the amount of B6 in meals after cooking measured by HPLC was approximately 13% of that before cooking (calculated by the standard food composition table). To further ascertain the actual B6 loss, the meals from the dietary records were reproduced, and the result obtained from measuring B6 in these meals before and after cooking also proved to be approximately 13%. Most of the animal foods in the daily meals studied were cooked by dry heating, resulting in a relatively low level of B6 loss, whereas many plant foods were cooked by wet heating. The cooking loss was greatest when foods were boiled, followed by deep-frying and sauteeing in that order. If the water used for boiling, which can be expected to contain dissolved B6, was taken with the ingredients, however, boiling was found to result in relatively little B6 loss.View full abstractDownload PDF (1451K) -
Naoe NISHIHARA, Shin-ichi TANABE, Hirofumi HAYAMA, Masayoshi KOMATSU2001 Volume 52 Issue 12 Pages 1199-1207
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSTo evaluate the effect of a cooling vest, subjective experiments were conducted in a climatic chamber. The chamber was controlled at an operative temperature of 33.0°C, relative humidity of 37%, and still air. The proposed cooling vest has ice bags inside. The skin temperature at cooling parts was kept about 33°C. There was no significant difference in the total sweat rate, evaporative heat loss from the skin, and skin wettedness of the subjects between when the cooling vest was worn and when it was not. Sweating sensations were significantly lower when the cooling vest was worn. Thermal and comfort sensations were closer to the neutral conditions when the cooling vest was worn. This effect was estimated to be equal to a 3°C decrease of operative, temperature. The whole body comfort sensation was greatly affected by the whole body thermal sensation. Excess cooling caused local thermal discomfort. When designing of comfortable cooling garments, it is important to decrease the whole body thermal sensation effectively and to prevent the body from cooling down excessively.View full abstractDownload PDF (1492K) -
Yumiko TAKEUCHI2001 Volume 52 Issue 12 Pages 1209-1210
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (452K) -
Yoko IKEDA2001 Volume 52 Issue 12 Pages 1211-1213
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (534K) -
Makoto TAJIMA2001 Volume 52 Issue 12 Pages 1215-1216
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (309K) -
[in Japanese]2001 Volume 52 Issue 12 Pages 1217-1219
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (813K) -
[in Japanese]2001 Volume 52 Issue 12 Pages 1220-1221
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (297K) -
Toru DOMOTO2001 Volume 52 Issue 12 Pages 1223-1227
Published: December 15, 2001
Released on J-STAGE: March 10, 2010
JOURNAL FREE ACCESSDownload PDF (894K)
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