We investigated the effects of different types of Kombu, processed Kombu and Hijiki, on parameters related to metabolic syndrome in diet-induced obese mice. C57BL/6J male mice were randomly divided into five groups and fed a high-fat diet containing cellulose (CO), Hidaka Kombu (HI), Gagome Kombu (GA), Tororo Kombu (TR) and Hijiki (HJ) groups corresponding to 5％ total dietary fiber for 10 weeks. As a result, abdominal fat mass was significantly lower in the HI, TR and HJ groups than the CO group. In addition, serum total cholesterol, triglyceride and liver lipids levels in the TR group were significantly lower than the CO group. Significant differences in the HI and GA groups for abdominal fat mass and, serum lipids concentrations were not observed. These results indicated that the effects on parameters related to metabolic syndrome involved the cooking method of Kombu rather than its composition and amount of dietary fiber.

  This study aimed to inhibit the production of staphylococcal enterotoxin A (SEA) in rice balls or cooked rice using practical measures. Here, we examined the effects of pH and inoculum size on the growth of Staphylococcus aureus and the production of SEA. Several strains of SEA-producing S. aureus were inoculated into rice balls or cooked rice, and bacterial counts and SEA production were determined during incubation. No clear differences in SEA level between rice balls and cooked rice were apparent at 15–37℃ incubation. At the early stage of incubation, SEA production was inhibited in cooked rice at pH 4.0 and 4.5. A reduction in the initial bacterial population and pH adjustment of cooked rice could effectively inhibit the growth of S. aureus and SEA production.

  We believe that a special nursing home for the elderly must have a spatial structure that ensures the selectivity of living behaviors of the elderly. The purpose of this research is to clarify the living environment condition which supports an autonomous life for the elderly in a special nursing home for the elderly. We analyzed the results of a nationwide questionnaire survey concerning special nursing homes for the elderly and conducted a field survey of 16 facilities. The conditions that residents felt necessary for a facility environment are summarized in the following three points.

1. It is important for residents to be able to choose when to keep their door open or closed and when to lock it.

2. It is important to plan outdoor space on the premises that allows residents to enter and exit freely.

3. It is important to have spatial composition that makes it easier to watch over residents.

  The purpose of this study was to clarify the characteristics of sweet potato puree using the Niigata Dune sweet potato, Imosienne, and the change in its qualities during long-term storage. The qualities were examined by measuring water content, pH, Brix, sugar content, color and texture, microbiological tests, and sensory evaluation during storage for 6 months at two temperatures, 10℃ (refrigerated) and 25℃ (room). At room temperature, microorganisms grew during 1 month of storage, and the color of sweet potato puree changed significantly after 3 months. At refrigerated temperature, microorganisms were not detected even after 6 months. No significant changes in water content, pH or Brix during storage were found; however, color change after 3 months was observed. The sensory evaluation score of the puree was similar to the frozen puree (control) after 3 months' storage. These results suggest that the quality of sweet potato puree can be maintained for about 3 months at refrigerated temperature.