The onset and exacerbation of food allergies in children has recently been increasing. To investigate the correlation between the development of milk allergies and epicutaneous sensitization with milk allergens, we determined the amount of milk allergens in cosmetics and quasi-drugs used for skin care. The amount of α_S1-casein and β-lactoglobulin was determined in 29 products using immunochromatography and enzyme-linked immunosorbent assay. In 9 of the 29 products, the levels of α_S1-casein and β-lactoglobulin were quantified in the range of 7.1-18,810μg/g and more than the limit of detection (LOD) to 10,429μg/g, respectively. Both α_S1-casein (7.1-18,810μg/g) and β-lactoglobulin (4.4-10,429μg/g) were detected in 5 products that displayed unfractionated milk ingredients such as yogurt or dried nonfat milk on the labels. On the other hand, β-lactoglobulin was detected in only 2 of 15 products (6.6μg/g and 6.9μg/g) that displayed whey fraction on the label. In addition, the amount of α_S1-casein was less than LOD in 23 products that displayed whey, casein, or nonprotein fraction on the labels. According to these results, the levels of α_S1-casein and β-lactoglobulin tend to be influenced by the forms of milk ingredients. Thus, these analyses revealed that 31% of randomly selected products contained detectable levels of α_S1-casein and β-lactoglobulin. Moreover, 4 of the 9 allergen-positive products, including soap, lotion, and bath powder, were recommended for infant use. Our study provides the first data regarding cosmetics containing allergens and the development of food allergy. These results suggest that the continuous use of cosmetics containing milk allergens may induce epicutaneous sensitization with milk allergens.

抄録全体を表示

The present study compared differently grades of powdered green tea (matcha) in order to clarify the relationship of matcha grade with their chemical constituents and functionality. The inhibitory effects of matcha on intestinal absorption of sucrose were examined in rats using portal cannulae. The contents of theanine, arginine and glutamic acid showed positive correlations with the quality of matcha. On the other hand, comparison of the catechin contents of differently grades of matcha revealed negative correlations between the quality of matcha and EGC, EC and EGCG content. Functionality was determined based on the duration of glucose absorption inhibition following matcha intake in portal vein-cannulated rats. Comparison between the high quality and low quality of matcha revealed a significantly reduced blood glucose concentration was observed with the low quality matcha as compared with the high quality of matcha, confirming glucose absorption inhibition. In the present study, we have shown that the relationship of quality of matcha with their chemical components and functionality.

抄録全体を表示

"Kibi" is a yellowish white grain, obtained as a by-product of the soybean miso (so called Hatcho Miso) manufacturing process. Usually, "Kibi" is discarded as waste before shipping to market. The component of "Kibi" had been unknown for a long time. As "Kibi" was generated during ripening of soybeans those containing various nutrients, such as protein, fat and vitamins, we attempted to elucidate the components of the "Kibi", expecting of effective utilization of "Kibi" at a viewpoint of food pharmaceutical. We isolated two isoflavones: daidzein and genistein, and six amino acids: leucine, isoleucine, phenylalanine, pyroglutamic acid, proline and valine, from "Kibi". As several amino acids were isolated, "Kibi" was subjected to the amino acid analysis, and "Kibi" was found to be containing 43.55% leucine, 18.58% isoleucine, 5.24% methionine, 4.23% valine and 3.71% phenylalanine. These results showed that "Kibi" was grains of amino acids mainly containing branched ones which was absorbing isoflavones.

抄録全体を表示

ゼアラレノン(ZEA)は小麦の主要な自然汚染物質であり、同じくフザリウム属菌産生カビ毒の一種であるデオキシニバレノール(DON)との共汚染が起こりやすい。小麦加工後のZEAの残存率を明らかにし、DONの残存率と比較するため、人工的にフザリウム属菌に罹病させた国産軟質小麦を用いて製粉を行い、小麦半加工製品(小麦粉)でのZEAの濃度変化を解析した。穀粒を製粉に供し、3種類のブレーキ粉(1B、2B、3B)、3種類のミドリング粉(1M、2M、3M)ならびに外皮分画(大ふすま、小ふすま)を得た。ストレート粉は6種全ての粉から調製し、ヒトの可食部となる上質粉は1B、1M、2Bと2Mから調製した。単一試験室で妥当性確認された、多機能カートリッジ精製とHPLC蛍光検出を用いる分析法にて、ストレート粉、上質粉、大ふすま、小ふすまに含まれるZEAを定量した。DONについても同様に定量を行った。ストレート粉におけるZEAの残存率は50%未満であり、DONの残存率より低かった。上質粉でのZEAの残存率はさらに低く、粉の分画によりZEAが効率的に減衰することが示された。

抄録全体を表示

中国の特産である田七人参茶(TGT)はその地上部の茎と葉から作られた。田七には主要成分としてサポニンが含まれる。オスの脳卒中易発症高血圧自然発症ラット(SHRSP)において昇圧期(6週齢以降)以降に4% TGTを飲用させることで、収縮期血圧(SBP)および拡張期血圧(DBP)の上昇を有意に抑制した。一方、血圧が正常なWister Kyotoラット(WKY)にはSBPおよびDBPに影響は見られなかった。これらの結果を、テレメトリーシステムを用いて評価した。サポニンは2つのグループに分類される。一つは血圧を下げる作用を持つ20(s)-protopanaxadiol (PPD)群で、ジンセノサイドRb₁、Rc、Rb₂、Rb₃およびRdを含む。もう一方は、血圧を上げる作用を有する20(s)-protopanaxatriol(PPT)群でジンセノサイドRg₁、Reを含む。これらは相反する作用を示す。さらに、田七人参の根茎部にはPPD群およびPPD群のサポニンが両方とも含まれるのに対し、TGTにはPPD群のサポニンのみが含まれる。また、さらにTGTを用いた安全性評価をAmes試験で、また毒性評価試験を急性毒性試験で行った。その結果、変異原性は認められなかった。また半数致死量は体重1kgあたり2000mg以上であることが分かった。本研究より、田七人参の地上部には血圧降下作用が期待でき、かつ安価な健康食品として提供できる可能性を示唆するものである。

抄録全体を表示

コンドロイチン硫酸(CS)はグルクロン酸(GlcA)とN-アセチルガラクトサミン(GalNAc)との二糖繰り返し構造からなる直鎖状酸性多糖であり、変形性膝関節症の疼痛寛解等を目的に健康食品や医薬品として市場で多く流通している。CS-Aは[-4)GlcA(β1-3)GalNAc4S(β1-](A-type unit)を主成分とし哺乳類や鳥類の気管支軟骨に特徴的であり、一方CS-Cは[-4)GlcA(β1-3)GalNAc6S(β1-](C-type unit)を主成分としサメ軟骨やサケ軟骨に由来する。一方 サメ軟骨由来CS-Dは[-4)GlcA2S(β1-3)GalNAc6S(β1-](D-type unit)の割合が高く、イカ軟骨由来CS-Eは[-4)GlcA(β1-3)GalNAc4S,6S(β1-](E-type unit)が特徴的である。HPLCによるコンドロイチン硫酸の組成分析は、一般的にCS特異的分解酵素により完全に二糖に分解した後、逆相カラム又は陰イオン交換カラムを用いたグラジエント溶出により二糖を分離・検出する。本研究では、アイソクラティック溶出・UV検出による簡易なHPLC法を確立した。更に、二糖の特徴的な比率を基に10種の健康食品に含まれるCSの基原を調べたところ、7種がサメ軟骨由来、1種がイカ軟骨由来であり、表記と一致した。驚いたことに、残り1種は主成分がヒアルロン酸、残り1種はイズロン酸(IdoA)とGalNAcとの二糖繰り返し構造[-4)IdoA2S(β1-3)GalNAc4S(β1-](B-type unit)を有するデルマタン硫酸であることを示唆するデータを得た。今回、確立した簡易HPLC法を用いたCS基原の推定により、健康食品の品質管理がより安価に簡便に行えることが示唆された。

抄録全体を表示

Chemical constituents of Gentoku-cha (Japanese post-fermented tea) were determined by HPLC and HPLC-TOFMS analyses. Gallic acid, (+)-catechin, flavonoids (quercetin and kaempferol), teadenols (teadenol A and teadenol B), teasperol and teasperin were identified in the tea. In Gentoku-cha, flavonoids content was relatively larger than that of catechins.

抄録全体を表示

Zeolite, a designated food additive, is known to absorb radioactive cesium via its cation exchange ability. In this study, we investigated the effects of zeolite treatment on the removal of radioactive cesium from plum liquor during the production process, and found that the concentration of radioactive cesium in the plum liquor was reduced by the addition of zeolite. Taking the concentration of radioactive cesium in the plum liquor in the absence of zeolite as 100%, that in the presence of 10% zeolite in the raw plum ratio was 61%, and that in the presence of 20% zeolite was 38%. On the other hand, the concentration of radioactive cesium was 57% when 10% granulated zeolite was added. Zeolite treatment also increased the concentration of Na⁺ while decreasing that of K⁺ in the plum liquor.

抄録全体を表示