We have participated in a project that the Industrial Technology Center of Nagasaki advanced through collaboration between industry and academia and have tried to develop novel fermented biogenic foods for anti-aging and the prevention of cancer and liver disease using botanical lactic acid bacteria isolated from a product of the Nagasaki Prefecture. In this study, 620 isolated botanical lactic acid bacteria were used in the screening tests for selecting high-functional lactic acid bacteria. We obtained 219 fermented samples with an anti-oxidative activity, and 17 fermented samples were selected among them at random. As a result, 13 of the 17 fermented samples with the anti-oxidative activity suppressed the proliferation of HL60 cells and 14 fermented samples protected hepatocytes from necrosis induced by EtOH. Finally, 5 fermented samples were significantly positive in both tests. Novel foods for the maintenance and improvement of health will be developed using these high-functional botanical lactic acid bacteria in the future.

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  Lemon balm (Melissa officinalis), which belongs to the Lamiaceae family, is an herb with a citrus flavor, used widely for herbal tea due to its appetite and sleep improving properties. In this study, lemon balm was examined for α-glucosidase inhibition effects and suppression of blood glucose increases, which correlate with the prevention of diabetes. Cookies and cooked rice with added lemon balm were also evaluated for taste. The extract of lemon balm with hot water (lemon balm tea) was shown to have the highest activities of both of α-glucosidase inhibition and radical scavenging amongst the extracts of eight citrus-flavored herbs, namely lemon balm, lemon thyme, lemon verbena, lemon grass, lemon peel, orange blossom, bitter orange peel, and sweet orange peel. Rosmaric acid, a radical scavenger, occurred at higher levels in lemon balm than in the other herbs. The adsorption fraction of reverse-phase resin-applied lemon balm tea was suggested to contain α-glucosidase inhibitors. Lemon balm tea was shown to have a suppressive effect on the increase of blood glucose after ingestion of sucrose in mice. Cookies with added lemon balm leaf were evaluated by a taste test as having significantly superior flavor in comparison to cookies without added lemon balm leaf, although they were inferior in appearance (p<0. 05). Cooked rice with added lemon balm, carrot, and chicken received a high evaluation in a taste test

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  韓国と日本において, 著者が教員である料理書と著者が調理師である料理書各2冊を選び, 出現する食材料, 調理法, 調味 (調味料および調味法), 薬味の出現頻度を比較することによって両国の料理の特徴を検討した。採取した料理はまず, おかずと主食に分けて検討した。また, 韓国料理と日本料理の総体的な異同は調査項目ごとに相関係数を算出して検定した。
1. 食材料――おかずについては, 主菜となる食材は韓国では肉類が多く, 日本では魚介類の出現頻度が高かった。その他の食材は, 韓国ではきのこ類が多く, 日本ではいも類, 豆類, 卵類の使用が多かった。主食は, 韓国ではこめのほかこむぎ [小麦粉], そば粉, あわ, ひえなども使われていたのに対して, 日本ではこめが主体で雑穀の出現頻度が低かった。
2. 調理方法――韓国では和物や汁物が多く, 日本では煮物, 焼物が多かった。
3. 調味 (調味料) おかずは韓国, 日本ともに塩, しょうゆに加えて砂糖などの甘味料が多く使われていた。韓国ではごま油の使用頻度が高く, 日本ではみりん, 酒, だしを使用する点が特徴的であった。主食の調味料はおかずにほぼ類似した。
    (調味法) おかずは, 韓国, 日本ともに塩としょうゆを基本とするが, 韓国では, 塩を使うことが多いのに対して日本ではしょうゆを使うことが多く, 主食は, おかずの結果と類似した。
4. 薬味――韓国では, にんにく, ねぎの使用が極めて高く, 辛味料も多く使われていた。日本ではしょうがの使用頻度が最も高く, 種類は多いもののその他の使用頻度は低かった。韓国と日本では使用する薬味が大きく相違した。
5. 韓国と日本間の総体的な異同をみるために調査項目ごとに出現頻度の相関係数を求めて比較した。おかずに使う食材料とおかずおよび主食の調味法に有意な相関がみられたが, 他の項目には有意な相関は認められず, 薬味については最も相関が小さかった。

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  Consumers of organically-grown vegetables often believe that these products are healthful and taste better than conventionally-grown vegetables. However, nutrient content and organoleptic characteristics vary from farm and year to year. The objective of this study was to evaluate the influence of agricultural technique on the production of high quality vegetables each year, for 3 years. Nutrient component analysis and a sensory test (of quality, as indicated by appearance, texture and taste) of spinach and komatsuna were carried out on produce from an organic farm and a conventional farm in Mie prefecture. Cultivation practices were the responsibility of each farmer, who had been selected (from our previous studies) because they had cultivated organically-grown spinach or conventionally-grown komatsuna that had scored highly in the sensory test.
  The amount of nutrients of komatsuna was no significant differences. The appearance and texture of organically-grown komatsuna were preferred but preference based on taste was different between each years. The water, manganese and total of free amino acid contents of organically-grown spinach were lower, and the sodium and oxalic acid contents were higher than those of conventionally-grown spinach. For each of the 3 years, the organically-grown spinach scored highly in almost every parameter of the sensory test. The spinach might be more susceptible to the effect of organic manure than komatsuna. The results suggest that cultivation technique is likely to contribute vegetable quality. Future study is needed to determine the influence of agricultural practices on nutrient content, taste and the eating quality of vegetables after cooking.

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腸管出血性大腸菌, カンピロバクター, ノロウイルスによる食中毒の近年における発生状況, 予防対策について概説した。過去10年間おいて, 腸管出血性大腸菌食中毒は事件数が12～27件, 患者数は70～928名であった。カンピロバクター食中毒の事件数は337～645件, 患者数は2, 092～3, 439名であった。ノロウイルス食中毒の事件数は268～499件, 患者数は7, 961～27, 616名であった。腸管出血性大腸菌とカンピロバクターによる食中毒において, 最も重要な予防対策は食肉類の加熱調理である。ノロウイルス食中毒の予防対策として, 最も重要なのは手洗いである。

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  The survey was conducted from late June to early July, 2005, for the purpose of investigating students′ attitudes toward diet. The targets of this study were 261 male students in the 8th grade and 235 male students in the 11th grade of a private school in Sapporo.
  1. The number of the junior high school students who answered they “do not skip meals” was higher than that of the high school students.
  2. As for the frequency of dairy products intake, approx 70 percent of both the junior -and senior- high school students answered they eat dairy products “once or more a day”. There were many respondents who answered “rarely” in the meal-skipping group. As for eggs and fishery products, significant differences were observed.
  3. The number of students who answered they “have a healthy dietary life” was higher in the no meal-skipping group than in the meal-skipping group, showing a significant difference.
  4. As for losing weight, 19. 8% of the senior high students answered they “really want to lose weight” as opposed to 6. 0% of the junior high students, showing a significant difference.

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  To investigate the optimum reheating conditions, we carried out physical measurements and a sensory analysis of the flavor characteristics and quality changes that occur during reheating of grilled miso-marinated chicken.
  Compared with an ordinary oven, the loss of mass (weight loss) was reduced when reheating was carried out in a convection oven. The chicken meat was significantly tougher when reheated in an ordinary oven at 150°C than when reheated using the Cook-Serve system. The toughness of the meat was the same when reheated in a convection oven at 130°C and 150°C as when reheated using the Cook-Serve system. The meat exhibited less chewiness when reheated in a convection oven compared with an ordinary oven.
  The sensory analysis revealed that when reheated in an ordinary oven at 150°C, the color of the chicken meat was significantly browner. The meat was considerably tenderer when the Cook-Serve system was used, and less tender when reheated in an ordinary oven at 150°C. When reheated using the Cook-Serve system, the chicken was significantly juicier. The Cook-Serve system resulted in a notably high overall evaluation.
  In conclusion, reheating in a convection oven required less time and resulted in reduced loss of mass (weight loss) in comparison with reheating in an ordinary oven. When using a convection oven, a temperature of 150°C resulted in a shorter reheating time compared with 130°C and reduced loss of mass. Thus, reheating grilled miso-marinated chicken in a convection oven at 150°C is the optimum method of reheating.

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