従来, 米粒および飯粒の組織切片標本はパラフィン包埋法が利用されてきたが, 破断や破面,染色むら, 構成成分の剥落等の問題があった。本研究は, 蒸し加熱した玄米粒に対して凍結切片法を導入し, 玄米粒の形態や組織構造が保持されているか否かを検討した。
  蒸し玄米粒の凍結切片法による変形や崩壊の程度および組織構造の保存性を検証するため, 蒸し加熱処理した玄米粒をクリオスタットにて-18°Cで凍結切片を作製し, トルイジンブルー染色を施した。この標本の超深度形状測定顕微鏡観察により, 3次元表面画像から算出された表面粗滑度を, 未加熱処理玄米粒の厚切り切断面と比較対照した。その結果, 蒸し玄米粒の凍結切片像は未加熱処理玄米粒の組織構造をよく反映しており, 顕著な変形や崩壊もなく, 胚乳細胞壁の表面粗滑度も定量的に保存されていることが証明された。
  次に, 蒸し玄米粒の凍結切片法の組織化学的有効性を検証するため, 蒸し玄米粒5品種のたんぱく質をニンヒドリン・シッフ反応およびアクロレイン・シッフ反応で染色し, その分布像を比較対照した。両染色法とも, 従来報告されている通り, 5品種の玄米粒の胚芽, 果皮, 種皮, 糊粉層, 胚乳細胞壁, および澱粉複粒周囲を着染した。しかし, その染色性の濃淡に若干の違いが認められた。近縁の国産4品種は表層部背側の胚乳細胞壁が濃染し, 背腹軸に沿った中心部は淡染した。中心部の澱粉複粒周囲は染色されなかった。これに対し, ワイルドライスは表層部から中心部にかけて胚乳細胞壁が一様に濃染され, さらに澱粉複粒周囲も濃染されていた。これらのことから, たんぱく質分布の品種差も明瞭に確認でき, 蒸し玄米粒の凍結切片法の有効性が高いと考えられる。
  更に, ズダンIV染色にて, 脂質分布についても蒸し玄米粒の凍結切片で検証した。その結果, 未加熱玄米粒で報告された結果と同様, 胚芽, 種皮, および澱粉層の脂質蓄積部位を茶色に着染することを確認した。
  以上の結果から, 蒸し玄米粒に対する凍結切片作製法は, 簡便であり, 玄米粒の形態および組織構造, 即ち構成成分をよく保持し, 染色性にも問題がなく, 組織標本作製上有効な方法と判断された。

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 Recently, there has been a significant increase in the number of obese people due to their lifestyle. They suffer from hypercholesterolemia, diabetes mellitus or hypertension.
  In order to reduce obesity, a new dietary supplement, #001, was administered twice a day for 2 months to 20 volunteers whose BMI was quarter than 22.
  As a result, the new dietary supplement, #001, reduced their obesity.
  Decreases in the mean body weight, BMI and mean body fat ratio were observed.
  No adverse effect was observed during this trial, even in the hematology examination. The new dietary supplement, #001, which contains food fiber compounds derived from Flammulina velutipes has been indicated to be a very effective and safe dietary supplement.

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 In order to seize the distinctive features of the mastication muscle activity magnitude at the market confectioneries, I examined electromyogram of mastication muscle by giving 2.3 grams each of thirty kinds of confectionaries sold on the market. Subjects were 16 college girl students of nineteen years old.
  1) The mastication muscle activity magnitude of thirty kinds of confectioneries sold on the market was as fol1ows: cookies and biscuits are 2.0lmV, chocolates 2.29mV, nutrition balanced stuffs 2.39mV, fried dough cookies 2.44mV, wafers 2,50mV, boro 2.60mV, millet-and-rice cakes 2.70mV, rice crackers 2.86mV. potato chips 3.14mV, gumi 3.44mV, processed beans 3.74mV, crackers 3.83mV, marshmallow 3.87mV, sea tangles 4.69mV, dried small fish 4.75mV and dried cuttlefish 15.01mV.
  2) Regarding thirty kinds of confectionaries sold on the market, I measured that there is positive correlation between the average value of the subjects' mastication muscle activity magnitude and their coefficient of variation at significant level. In case of confectionaries which need more mastication muscle activity magnitude (sea tangles, dried small fish, dried cuttlefish and so forth), the differences between individuals are larger.
  3) The mastication muscle activity magnitude, its time, its frequency and its cycle of twenty-one kinds of cookies and biscuits, and potato chips show the positive correlation with their energy and fat contents at significant level. There is a tendency that as the more energy and fat content the confectionaries have, the less are the mastication time and frequency.

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 Reductive metabolic conversion to retinol of Carophyll-red and Carophyll-pink (water soluble beadlet of non-provitamin A carotenoids, Canthaxanthin and Astaxantin) feeding in vitamin A deficient rats was investigated.
  Male Std Wistar rats, 3-weeks old, were fed a vitamin A deficient diet for 35days prior to the experiment. Carophyll-red or Caropphll-pink was given for 8 days, and the change in the body weight of each group was measured. The serum and liver levels of retinol, retinyl ester, and the retinol binding protein (RBP) were determined.
  The reduced body weight of the rats fed the vitamin A-deficient diet significantly increased by the administration of Carophyll-red and Carophyll-pink. The change in the body weight ratio compared to the control group was 1.9 times higher in the Carophyll-red group and 1.3 times higher in the Carophyll-pink group. The serum retinol levels of the Carophyll-red group and Carophyll-pink group were 2.0 and 1.2 times higher than that of the control group. The serum RBP levels of the Carophyll-red group and Carophyll-pink group were 1.6 and 1.3 times higher than that of the control group.
  These results may suggest that both Canthaxanthin in Carophyll-red and Astaxanthin in Carophyll-pink were converted into retinol by the oxidative reaction of each carotenoid due to reductive reagents, such as sugars, in the water soluble beadlet, because the conversions from Canthaxanthin and Astaxanthin to retinol are difficult in mammals unless some reductive reagents are included in the diets. Other anti-oxidative reagents in the beadlet and/or diet, such as Ethoxyquin, may also play a synergistic-reductive action. Further study is needed to confirm this hypothesis.

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 会津の伝統野菜であるアザキ大根の一般成分, 無機質, 遊離アミノ酸組成などの特徴を明らかにするために, 赤筋大根と青首大根と対比して検討した。
  アザキ大根は青首大根, 赤筋大根に比べて水分が少なく, タンパク質, 脂質, 灰分, カリウム, 鉄, 亜鉛などの栄養素が高値であった。遊離アミノ酸総量は, 青首大根, 赤筋大根に比べてアザキ大根が高値であった。青首大根と赤筋大根の主要な遊離アミノ酸はグルタミンとγ-アミノ酪酸であるが, アザキ大根の主要な遊離アミノ酸はグルタミン, アルギニン, γ-アミノ酪酸でアルギニンが特異的に多かった。

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 本研究では, 不安の特性が味覚に影響を与えるかを, 官能試験を行って検討したところ,
  (1) 高不安の人は甘味の感受性が高かった。
  (2) 高不安の人はストレス感が高く, 覚醒度も高かった。
の結果を得た。味覚に影響を与える大きな要因のひとつが不安の特性であり, 不安状態やストレスを緩和することが, 若者の偏った食行動の改善に繋がることが示唆された。

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 小豆種皮粉を食品素材として利用する目的で, 小豆粉 (A粉:無精製, B粉:A粉を超音波併用の蒸留水15分間処理, C粉:A粉を蒸留水で16時間浸漬) を蒸カステラ調製に, さらに蒟蒻ゲルを置換した製品調製に利用し, 各製品の性状, 食味特性と保存性に及ぼす影響を研究した。
  (1) 蒸カステラにはA粉, B粉, C粉を小麦粉の20%まで置換できた。
  (2) B粉20%添加製品は無添加製品に比べ, 小豆色を帯び,水分量や比容積は大きく, テクスチャー値の硬さは大きく硬いが, 凝集性は小さく砕けやすくなった。官能評価では香り, 総合評価で無添加製品より好まれた。
  (3) 蒸カステラSEMによる内部組織観察では, 無添加製品に比べてB粉20%添加製品は大きい空隙を生成したが, B粉20%添加製品に蒟蒻ゲル2.2%置換した製品では, 蒟蒻ゲルが被膜を形成し, 組織へ構造の変化をもたらした。
  (4) B粉20%添加製品及び蒟蒻ゲル2.2%置換した製品の保存中における澱粉の老化は無添加製品に比べて抑制され, しかもAw値･生菌数が低値を示し, 保存性も多少優れ, 種皮粉と蒟蒻ゲルの添加が蒸カステラの品質を高めた。

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 Recent years, the young often eat meals outside their home. When “Shoku-no-Gaibuka” increases, it seems that the young's awareness on eating changes. This study was undertaken to investigate the “Shoku-no-Gaibuka” aspect on the part of young people. An interview survey was conducted with special focus being placed on each interviewee's personality and life-style. The interview sample included 52 young peoples 20-25 years old living in the Metropolitan area. Twenty six of the subjects were men and 26 were women. The result of the interview showed that about 30% at the young usually eat meals away from home. Many of them work until very late at night, moreover they do not eat breakfast. The amount of “Shoku-no-Gaibuka” is not related to the awareness of eating, but the young who usually eat these meals have less interest in their dietary culture and spiritual aspect. The young who usually eat “Shoku-no-Gaibuka” in addition to being unsatisfied with the meal, desire an improvement in their dietary conditions.

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 Recently, the demand for Japanese eggs and meat with higher moisture contents for better eating habits has increased. Their protein values are excellent. An egg is a nourishing food, and when dry, becomes available for every food material. It is said that dried meat is a good nourishment tonic. This investigation will clarity the transition concerning age, and develop a patent. We then examined the relations of these dehydrated foods and associated eating habits.
  As a result of the investigation, it was shown that their quality changes with age as well as the ways to use dehydrated eggs and dried meat.

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