This study investigated the effects of the simultaneous administration of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and taurine (Tau) on the blood pressure, serum lipids, free amino acid and fatty acids of the brain of SHR (spontaneously hypertensive rats) fed hypercholesterolemic diets. In addition, we examined the relationship between the angiotensin- I converting enzyme (ACE) activity and the blood pressure by the simultaneous administration of these components and peptide from the muscle of Pacific mackerel. Moreover, we examined the effects on the blood pressure and serum lipids when replacing casein with defatted sardine meal as the protein source. The results obtained are summarized as follows: 1. With the simultaneous administration of EPA, DHA and Tau for SHR, an improvement in the serum lipids and the inhibitive action of blood pressure elevation were recognized. 2. Compared with the control, a significant inhibitive action on the elevation of ACE activity and the blood pressure were recognized by the simultaneous administration of EPA, DHA, Tau and peptide. 3. When replacing a casein with the defatted serdine meal protein as the protein source, a significant inhibitive action on the elevation was recognized with regard to the serum lipids, but not with regard to ACE activity and the blood pressure compared with the control. 4. By simultaneous administration of these components, the Tau content showed a small increase compared to the control. Also, a large difference was not observed with regard to the fatty acid composition in the brain, but the absolute quantity of DHA increased in the I and IV groups, and a remarkable increase was recognized in the II group compared with the control.
The relationship between food-intake frequency and serum β-carotene concentrations was investigated in 117 female college students. The findings are as follows. 1. The serum β-carotene concentrations were determined in the range of about 10 to 180μg/dl. The mean value was 64.4±30.7μg/dl. 2. A positive correlation (p<0.01) was observed between the intake frequency of green-yellow vegetables and the serum β-carotene concentration, when the food-intake frequency was divided into 5 categories, the frequency from twice or more a day to one or twice a month. 3. The levels of serum β-carotene were markedly reduced in a lower category of the total intake freqencies of eggs, milks and diary products, retinol-rich foods. Among the retinol-poor category, the serum β-carotene levels proved low even in the group of high intake freqency of green-yellow vegetables. These findings demonstrate that the serum, 5-carotene concentrations can be approximated by the intake frequency of green-yellow vegetables, and its level is reduced when the intake frequencies of some retinol-rich foods are very low e. g. less than one a week.
Kenaf (cannabinaus) is one of annual plants which belong to Malyales, Hibiscus L. Recently “Kenaf” draws one's attention for prevention of global warming and cleaning muddy water. The dried kenaf leaves contain about a lot of calcium and dietary fibers. Minerals, particularly calcium, are effective for the formation of bones and teeth, and dietary fibers contribute highly to our health. We tried to add the dried kenaf leaves in meals to improve the nutritional balance. The kenaf leaves were obtained at the Biotechnology Center of Kobe Women's university in November of 1998. The kind of kenaf is “green skin NO.3” these seeds imported from China. The result is following. We tried from one to three percent of dried green kenaf leaves powder mixing with cereals'powder. And made breads, sponge cakes, steamed cakes, dumplings and others. 1. Over 3% contents of kenaf leaves powder indicated bitterness. 2. The most suitable contents of kenaf powder for sponge cake and steamed cake were 3%, and for another foodstuffs were 1%. 3. When 1% kenaf powder added to flour, the calcium contents 1.6 times and dietary fibers shows 2 times more than original flour.
The stringiness of natto, a Japanese tradisional fermented soybean food, had been observed to be decreased by adding the grated raddish as spices.To elucidate this phenomenon, the stringiness-decreasing factor was investigated in raddish (Aokubidaikon). The results were obtained as follows: 1) The stringiness-decreasing activity and the adhesive-decreasing activity showed a linear relation. 2) The stringiness-decreasing factor, which indicated the adhesive-decreasing activity was detected in the supernatant prepared from the soup squeezed of grateted raddish, but it was inactivated with heat-treatment. 3) The activities related with the stringiness-decreasing factor in raddish such as stringiness-decreasing activity, adhesive-decreasing activity and viscosity-decreasing activity were the most strongest in the top part of the root of Aokubi raddish. 4) The optimum pH and temperature of crude enzume prepared from the supernatant of the grated raddish by salting out with ammonium sulfate were 5.5 and 37°C, respectively, against poly (γ-glutamic acid) as substrate. The crude enzyme was found to be most stable at a pH range between 6.5 and 8.5, and was stable at a temparature up to 30°C. The interesting feature of this crude enzyme is the inactivation about 50% of viscosity-decreasing activity at 35°C, and completely at 50°C. 5) Various proteolytic enzymes on the market did not indicate the viscosity-decreasing activity against 1% poly (γ-glutamic acid) solution as substrate.
Storage tests studying storage temperature by measuring dehydrogenase activity and volatile basic nitrogen (VBN) for Sakiaka and Shitakiri were completed. Shelled Akagai is called Sakiaka, which has its viscera removed and arranged for eating. Shitakiri is from Aoyagi with its viscera removed. Their dehydrogenase activity and volatile basic nitrogen were measured for 4days, while stored at 0°C (in ice water), 5°C, 10°C and 18°C. In the case of Sakiaka, the dehydrogenase activity decreased with higher temperature. The dehydrogenase activity of Sakiaka stored at 18°C was less than 117μg/g, the criterion level of freshness for Sakiaka after 2days. The VBN increased with higher temperature. In this storage test, VBN was not over 25mg/100g, the criterion level for the early stages of rot. In the case of Shitakiri, the changes in dehydrogenase activity and VBN were similar to those of Sakiaka, in short, a higher temperature decreased the dehydrogenase activity and increased the VBN.Dehydrogenase activity in Shitakiri stored at 18 t was less than 90μg/g, the criterion level for the freshness of Shitakiri after 2 days, and the value of Shitakiri stored at 10 t was less than 90μg/g after 3days. VBN in Shitakiri stored at 18°C was over 25mg/100g the next day, and at 10°C, it was over 25mg/100g after 2days. The decrease in dehydrogenase activity and the increase in VBN were related to the higher storage temperature. The dehydrogenase activity and VBN provided similar judgments about the freshness of shellfish.
I examined the cook for Hoonko in Suzuka are as follows. 1) Temple serve the cook for Hoonko in Suzuka, there are14themples. The number is 15.6%of the whole. 2) The menu which the combination of Soups, Hira and Tubo. It follow the head temple (Takadahonzansenshuzi) 3) Hand made Okojiru is decreasing day by day. Soup tastes which holds back fromsweet in recent years.