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.

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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.

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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.

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納豆糸引き度を低下させる要因物質を探るため, 大根を試料として検索し, 酵素的諸性質について検討した結果, 次の知見を得た.
(1) 大西らの方法による納豆糸引き度低下活性と, より簡便な方法による納豆粘着度低下活性の間に, 正の相関関係が成立した.
(2) 大根搾汁上清から納豆糸引き度低下要因物質を検出した.活性は加熱処理により失活した.
(3) 糸引き度低下活性 (ΔL), 粘着度低下活性 (ΔW), 粘度低下活性 (ΔT) を測定した結果, いずれも大根の青首部分より先端部分に強い活性が認められ, その経時的な変化から納豆糸引き度低下要因物質は酵素である可能性が示唆された.
(4) 大根搾汁上清の硫安塩析により調製した粗酵素液について, 基質γ-PGAの粘度低下活性を測定した結果, 納豆γ-PGA分解粗酵素の至適pHは5.5, 至適温度は37℃, pH安定性は, pH6.5～8.5, 温度安定性は, 35℃で約50%, 50℃ で大部分が失活した.
(5) 市販プロテアーゼ (数種) によるγ-PGA溶液の粘度低下はほとんど認められなかった.
本研究の概要は, 平成10年度日本食品科学工学会第45会大会において発表したことを付記します.

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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.

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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.

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20-30歳代女性の既婚者と未婚者の調理技能および栄養摂取に関する意識調査結果は, 次のように要約された.
(1) 調理技能習得の機会とその効果については, 「家庭」での習得が最も効果的であったとする回答が48%と高く, 以下「料理本」, 「雑誌」, 「テレビ」と続き, それぞれ約10%を占めた. 一方, 「学校教育」は3%以下と低かった.
調理技能習得に「新聞」, 「雑誌」, 「テレビ」などが有効であったとした回答を具体的に見ると, 雑誌では若年女性向け一般雑誌が23-39%と高率を占めていた. テレビでは, 短時間のうちに要点のみを要領よくまとめた番組があげられ30%と高い率であった.
(2) 日常の調理において「切る」, 「剥く」に使用する調理器具を質問した結果は, 「切る」については包丁使用の割合が85%以上と高く, スライサーの使用は少なかった.「剥く」については皮剥き器を使用する人が63%を占め, スライサー-に比べ皮剥き器の使用が高く, 21-25歳において特にその傾向がみられた.
(3) 日常よく食べられている料理約100品目については「本を見なくても作れる」割合は未婚者では35%であるが, 結婚1年は65%で, 未婚者と既婚者との間で大差がみられた. 未婚者が「本を見なくても作れる」とした料理には洋風料理が占める割合が高かった.
(4)「1日に何をどれだけ食べればよいか」を知っているかについて質問した結果は, 「少しは知っている」が45%と多く, 知っていると意識している人の割合が70%を占めた. その知識の習得に最も効果があったとして一番目にあげたのは, 高校13%, テレビ12%, 家庭および雑誌10%, 中学校9%などで学校, 家庭, マスコミに分散した. また, 学習する効果的な時期については, 一番目が結婚前33%, 中学校, 高校19%, 小学校10.8%であり, また, 二番目にあげたものを含めると出産前が多く, 学校教育と家庭を構えて食事づくりの主体者となる時とに二分された.
(5)「1日に何をどれだけ食べたらよいか」を高校の家庭科においていくつの食品群で学習したかの質問の結果は, 「覚えていない」が最も多く55%, 「6群」が32%, 「4群」「3群」がそれぞれ5%であった.
(6)「1日に何をどれだけ食べたらよいか」どの程度理解しているかを知るために, 各食品群の量を変えて実際の料理で図示し, 適当と思われる分量を選択させた. 選択の基準は生活活動強度・中等度の成人女性と説明し, 回答してもらった.正答率が最も高いのは「卵」の91%で, 以下「ご飯・パン」72%, 「果物」59%, 「牛乳」52%, 「いも」44%, 「淡色野菜」37%, 「緑黄色野菜」28%, 「豆・豆製品」25%, 「肉・魚」11%, の順であった.「いも」「野菜類」「豆・豆製品」の必要量を知っている人は, 25-45%に止まった.「豆・豆製品」「緑黄色野菜」「いも」など一般に健康に良いと考えられているものは, 必要とされている量よりも多い量を選択する傾向がみられた.

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