日本食品化学学会誌
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
23 巻, 3 号
選択された号の論文の6件中1~6を表示しています
論文
  • 橋本 ゆかり, 髙井 舞, 中村 衣里, 松浦 寿喜
    2016 年 23 巻 3 号 p. 113-117
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    In recent years, many medical institutions have begun using water-soluble dietary fiber (WSDF) as a deglutition aid to improve oral medication compliance. WSDF has been reported to adsorb carbohydrates and lipids, and lower blood levels of glucose and lipids. Thus, dietary fiber could potentially adsorb drugs in a similar manner, thereby decreasing the amount of a drug absorbed and attenuating its efficacy. In the present study, we used the ultrafiltration method to assess the drug adsorption of three types of WSDFs with different physicochemical properties. Each WSDF was incubated with the various drugs in a 37ºC thermostatic bath for 10, 30, 60, 120, 240, and 360 minutes and then subjected to ultrafiltration to elute the unadsorbed drug, which was measured by HPLC. Glucomannan showed higher drug adsorption than the other types of WSDF. The adsorption of atorvastatin calcium hydrate to glucomannan and pectin was about 60%, which showed almost no change from 10 to 360 minutes after the start of incubation. On the other hand, the adsorption to xanthan gum was increased from 22% at 10 minutes to 47% at 360 minutes. The present results demonstrate that there are cases of time-dependent increases in drug adsorption depending on the WSDF and drug combination.
  • 佐久間 久子, 鎌田 洋一, 小西( 杉田) 良子, 吉田 朋高, 小林 政人, 井越 敬司, 川上 浩
    2016 年 23 巻 3 号 p. 118-125
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    Aflatoxin M1 (AFM1) is a mycotoxin which frequently contaminates milk and dairy products. AFM1 is known to be transferred into dairy products, such as cheese, cheese whey, and butter from milk. A number of transfer tests of AFM1 into cheese have revealed that AFM1 is transferred and enriched at a specific ratio (enrichment factor [EF]: concentration of AFM1 in dairy product/ concentration of AFM1 in milk) that varies depending on the kind of cheese. However, few reports have so far investigated the differences regarding types of contamination in raw milk (e.g. naturally or artificially contaminated) on the EF of the cheese. We examined the effect the contamination situation on the EF in Gouda cheese, which is the most produced natural cheese in Japan. The cheese was made from milk either naturally or artificially contaminated with AFM1, and the concentration of AFM1 was analyzed using a validated sensitivity method which we recently developed. The EF of Gouda cheese made from milk artificially contaminated with AFM1 at 0.5, 1.0, and 2.0 μg/L was calculated as 2.80, 3.06, and 2.68, respectively, while that made from milk naturally contaminated with AFM1 at 0.49 μg/kg was 5.01. The EF of cheese whey was 0.60, 0.60, and 0.55 in milk artificially contaminated with AFM1 at 0.5, 1.0, and 2.0 μg/L, respectively, and 0.53 in the naturally contaminated milk. Significant differences were noted in the EFs of the products from the naturally and artificially contaminated milk. This study was the first to demonstrate that EFs obtained from both naturally and artificially contaminated milk in Gouda cheese. Additionally, the EF of butter was examined using only the milk artificially contaminated with AFM1 at 0.5, 1.0, and 2.0 μg/L. The EFs ranged from 0.12- 0.34, indicating that AFM1 was not enriched in the butter.
  • 橋本 ゆかり, 中村 衣里, 松浦 寿喜
    2016 年 23 巻 3 号 p. 126-132
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    Xanthan gum is used as a major ingredient in thickened food products served in various medical and welfare facilities. However, drug absorption may be affected when xanthan gum is consumed with the drug. In the present study, we therefore investigated the effects of xanthan gum on drug absorption using rat portal vein catheterization. Rats were given single doses of ibuprofen (75 mg/kg), acetylsalicylic acid (75 mg/kg), acetaminophen (100 mg/kg), and metformin hydrochloride (50 mg/kg) directly into the stomach while being continuously administered a 0.1% aqueous solution of xanthan gum. Blood concentrations immediately after administration of each drug were lower than in the control group, as drug absorption in the gastrointestinal tract was suppressed by xanthan gum. On the other hand, although ibuprofen blood concentrations immediately after administration were lower than in controls, subsequent levels were higher than in the control group. Moreover, the area under the curve (AUC) of ibuprofen blood concentrations was significantly higher than in the control group. Based on these findings, it was clear that xanthan gum inhibits drug absorption immediately after administration and reduces peak blood concentrations. Moreover, for ibuprofen, although the peak blood concentrations were lower, subsequent blood concentrations were maintained at higher levels, and higher quantities of the drug were absorbed.
  • 北岡 千佳, 山本 純平, 坂宮 章世, 矢野 竹男, 良永(加藤) 裕子
    2016 年 23 巻 3 号 p. 133-140
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    We stored oysters ready for shipment in fish tanks for 5 days in order to investigate the effects of baits and water temperatures on their taste compositions. Three plankton species, Nannochloropsis sp., Chaetoceros calcitrans, and Chaetoceros gracilis were employed as baits, and the study was conducted at 10°C and 20°C. There were 7 oyster groups including a control group. For the group of the oysters fed on Nannochrolopsis sp. and monitored at 10°C, the level of alanine, which is related to sweetness, was significantly higher than those found in the control groups. The level of phenylalanine, which is related to bitterness, was significantly lower in all bait groups than in the control group. Among all groups, no difference was exhibited in the levels of AMP and glycogen, nor in the sensory evaluation. The oysters stored at 20°C showed decreased levels of a number of free amino acids. This was especially so for those fed on the Nannochrolopsis sp. in which the level of AMP and the scores obtained in the sensory evaluation were also low. It can therefore be concluded that an improved taste may be imparted to oysters by storing them with plankton baits. A storage temperature of 10°C yielded better results than those obtained at 20°C.
ノート
  • 宮原 平, 三宅 奈穂, 澤藤 ことは, 橘田 和美, 中村 公亮, 近藤 一成, 小関 良宏
    2016 年 23 巻 3 号 p. 141-148
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    Recent advances in plant biotechnology have established transgenic wheat lines, which are almost ready to be cultivated for commercial production in the field. Wheat flours are used as ingredients in many food products. Here, in order to detect genetically modified wheat in processed foods, the yield and fragmentation of genomic DNA prepared from processed foods were investigated. Qualitative PCR using primer sets that gave 96-755 bp PCR products at ca. 100 bp intervals showed that in fermenting processes by yeast and baking processes for breads and buns, including steaming and frying, DNA fragmentation of less than 430 bp did not occur. Amplicons longer than 755 bp were found in all noodles, but roasting and retort processes to produce stews caused severe degradation of genomic DNA leading to fragmentation and reduced yields. A Japanese traditional sweet, kuzumochi, which is processed by Lactobacillus fermentation with kneaded flours for a year, gave amplicons shorter than 323 bp. These results indicated that PCR detection methods for transgenes in wheat processed foods should be established using primer pairs that target DNA sequences shorter than 200 bp.
  • 高橋 博, 高尾 怜美, 草薙 慎, 生方 絃希, 高橋 佳澄実, 角屋 光輔, 瀧澤 一将, 樫内 悦子, 昌子 智由, 成田 幹寿, 諸 ...
    2016 年 23 巻 3 号 p. 149-154
    発行日: 2016年
    公開日: 2016/12/22
    ジャーナル フリー
    Electrodialysis treatment was studied for salt restriction from fish sauces of Shottsuru. The electrodialysis stack consisted of four units of two cells. The cells in a unit were separated by a cation-exchange membrane, SELEMION CMV, and an anionexchange membrane, SELEMION AMV. The feed solution containing fish sauce and the strip solution containing sodium chloride were circulated through the cells to the tanks at a constant flow rate. The fish sauce solutions used in this experiments were three different species of fish, sand fish, porgy, and tuna,respectively. In the electrodialysis treatment of sand fish sauce, sodium in the feed compartment moved to the strip compartment, and decreased with a corresponding increase in dialysis time. Nevertheless, the amino acids concentrations in the feed compartment were almost constant, and remained in the feed compartment during electrodialysis. The other fish sauces also showed the same tendency for sodium and amino acids transport in the electrodialysis experiments. These results suggested that electrodialysis treatment was applicable to desalination of salts from fish sauces.
feedback
Top