Effects of benzoyl peroxide on the cardiovascular systems in rats were investigated. The results obtained in the present study were as follows: (1) Benzoyl peroxide did not affect the contractile force and beating rate in the atria isolated from rats. (2) Benzoyl peroxide at a concentration of 10^-5g/ml significantly depressed the contractile responses to noradrenaline and relaxation responses to acetylcholine in the isolated aorta of rats as shown the figure. (3) Benzoyl peroxide at a concentration of 10^-5g/ml did not significantly affect the contractile responses to noradrenaline and relaxation responses to acetylcholine in the isolated mesenteric artery of rats. (4) Benzoyl peroxide did not affect the blood pressure and heart rate of rat in in vivo. [figure] Fig. 10 Effects of benzoyl peroxide (0.01mg/ml) on contraction to noradrenaline (NA: left panel) and relaxation to acetylcholine (ACh: right panel) in rat aorta These results indicate that benzoyl peroxide at higher concentration depressed the contractile and relaxing function of vascular smooth muscles. Therefore, the present results suggest that excess benzoyl peroxide may change some physiological functions of smooth muscle tissue.

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We have investigated the heat stability of refined perilla oil during hot-plate heating and a model experiment of pan-frying, which is a source of α-linolenic acid. Deterioration of perilla oil which has been added together with various antioxidants during hot-plate heating was compared with that of commercial available vegetable oil. Although, it was noted that perilla oil without any additives deteriorated greater than any other commercial available edible oil, an addition of some antioxidants to it somewhat inhibited deterioration. δ-Tocopherol, lecithin and L-ascorbyl palmitate was a strong combination in inhibiting deterioration of perilla oil during hot-plate heating. In the model experiment of a pan-frying with perilla oil with additives in that combination using pieces of filter paper containing a certain portion of water, it was shown that heat oxidation was reduced until it was safe to consume heat-treated perilla oil.

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In order to get prepared for the future practical use of irradiation for the purpose of controlling the microorganisms existing in proteinaceous food additives, we conducted studies on their water sorption isotherm and molecular weight distribution as their functional properties for gelation by irradiating three kind of them with electronic beams up to 25 kGy. The results of such studies were as follows: (1) In the case of a whey protein concentrate, only a few changes were observed in its water absorption volume and molecular weight distribution, and almost no change was observed in its gel strength; (2) In the case of a collagen, a decreasing tendency was observed in its water absorption volume, and a big change was observed in its molecular weight distribution, indicating that both polymerization and decomposition reaction were occurring simultaneously. In terms of its gel strength, however, no remarkable change was observed when irradiation was conducted below 20 kGy, while a weakening tendency was observed when irradiation was conducted at a high absorption dose such as at 20 kGy or above; (3) In the case of an egg white protein, slight increases were observed both in its water absorption volume and molecular weight distribution respectively, and changes in its molecular weight distribution indicated the occurrence of polymerization at a medium absorption dose and the occurrence of decomposition reaction at a high absorption dose; and (4) It is said that irradiation at 5 kGy is sufficient for the sterilization of proteinaceous food additives to kill the microorganisms existing therein, and in fact, an international absorption-dose guideline for the irradiation of foodstuffs also recommends irradiation at less than 10 kGy. It was confirmed by us that the function of gelation required of proteinaceous food additives as one of their main functional properties would not be affected by irradiation at such medium absorption-dose levels.

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We investigated the formation of chlorinated organic compounds produced during the disinfection of cooking utensils with sodium hypochlorite solution. Used cooking utensils were treated with sodium hypochlorite solution, and products were detected by gas chromatography-mass spectrometry(GC-MS). For each of dish towel, cutting board and sponge, trihalomethanes were major products of volatile compounds. Tetrachloromethane, dichloromethane and 1,1-dichloroethene were also produced as the minor products. On this chlorination trihalomethanes increased with rising the concentration of available chlorine or pH of solution. For the semi-volatile compounds we considered they were also a part of products. As the result of a trace, chlorophenols were found in extracts from the treatment solution of dish towels.

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Volatile compounds both in in vivo (field-grown) and in vitro (shoot culture) plants of eleven Ocimum varieties were analyzed by the method of Solid Phase Micro Extraction (SPME) followed by GC/MS detection. Among approximately 40 volatile compounds detected in Ocimum plants investigated, 26 major constituents were selected and their composition (%) in the plants was determined. In vivo Ocimum varieties were classified into three groups by their patterns of volatile composition, i.e. O. basilicum 'Citriodorum' and O. basilicum 'Aromata' group producing hydrocarbon as major volatile, O. basilicum 'Crispum', O. basilicum 'Licorice', O. basilicum 'Purpureum', O. basilicum 'Purple Ruffles', O. basilicum 'Sweet' and O. sanctum group producing ethers as major volatiles and O. basilicum 'Minimum' and O. basilicum 'Cinnamon' group producing ester as major volatile. In vitro plants were also classified as hydrocarbon group; O. basilicum 'Citriodorum' and O. basilicum 'Purple Ruffles', alcohol group; O. basilicum 'Cinnamon' and O. basilicum 'Greek' and ethers group; O. basilicum 'Crispum', O. basilicum 'Aromata', O. basilicum 'Minimum', O. basilicum 'Purpureum', O. basilicum 'Sweet' and O. sanctum. In most of the Ocimum varieties investigated, the major volatile compounds in vivo were different from those of the in vitro. This observation indicated that volatile constituents of Ocimum plants are very valuable by the change of culture (cultivation) conditions such as medium, temperature, illumination etc. Methyl chavicol was the major compounds in O. basilicum 'Crispum', O. basilicum 'Aromata', O. basilicum 'Minimum' and O. sanctum in vitro shoot cultures. Particularly, O. basilicum 'Aromata' and O. basilicum 'Minimum' produced methyl chavicol only in in vitro culture condition.

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Determination method of titanium dioxide in the Japanese standards for Food additives, the 6th edition is a gravimeteric method. This method is tedious. When the content in commercial samples is determined by the method, its result is sometimes over the upper limit (100.5%) (Table 1.) As alternatives, a colorimetric method with hydrogrn peroxide, and a titration method with ferric ammonium sulfate after aluminum-reduction were studied. The colorimetric method was simple, but it was difficult to obtain the titanium dioxide with a high purity for preparing the standard solution. The titration method with ferric ammonium sulfate, in which an indicator (saturated potassium thiocyanate solution) or potentiometer was used, gave the contents below 100.5% in the commercial samples (Table 4.) Therefore, the titration method was easy and rapid, and was considered to be suitable for the determination titanium dioxide as food additive.

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Rutin and its decomposed materials, isoquercitrin and quercetin, belong to flavonoids obtained from many plant extracts. Flavonoids are a large family of secondary plant metabolites, and their biosyntheses, origins, properties, physiological and antioxidant activities have been studied for a long time. In recent years, they have attracted attention, since they exhibit a wide range of biological effects, including anti-inflammatory, anti-allergic, anti-carcinogenic, anti-hypertensive, and preventing platelet aggregation. Each of three rutin related compound is also valuable for food additive, as antioxidant in its ability of inhibiting oxidation. Antioxidants have a protective function against oxidative damage, which causes the decrease in the flavor and nutritive value of oil and fat in foodstuffs. As a consequence, various antioxidants have often been incorporated to prevent lipid peroxidation. Recently, the interests in naturally occurring antioxidants have increased considerably. However, determination of the greater part of naturally occurring food additives in foodstuffs have not been established up to now. The purpose of this study is to develop an analytical method for simultaneous determination of above three compounds in foodstuffs, using high-performance liquid chromatography with (1) electrochemical (ECD) and (2) ultraviolet detection (UV). Good separations of each compound were obtained at optimized conditions of both HPLC systems. Test solutions for salad oil, margarine and crude confectionery were prepared. Recoveries of these compounds from above foodstuffs added were (1) 79.6〜98.0% and (2) 80.1〜98.1%, respectively. ECD was 10 to 25-fold more sensitive than UV. Well resolved, interference free chromatograms were obtained for each analysis. The results of sample solutions for salad oil are shown in figure (upper; 100μg/g of each was added, lower; no added). This method should be useful as a routine analysis of rutin related compounds in foodstuffs. [figure]

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It is generally admitted that foods have nutritional function, tastes function and function of modulating our physiological systems. Recently, the third function attracts public attention. Since ancient times, spices have been used for many foods as condiments and seasonings all over the world, and the most of them were utilized for medicine. Recently, there has been a growing awareness that spices contain many functional components exhibiting antioxidant, anti-inflammatory, anti-cancer, analgesic, antiallergic activities and so on. In this paper, we studied the antiallergic effect of fifteen kinds of spices using AW method as an experimental model of inducing anaphylaxis. Normal mice were intraperitoneally sensitized with ovalbumin (OVA) in Freund's incomplete adjuvant (FIA) and 9 days later, they were challenged with OVA on abdominal wall. The anaphylactic intensity was estimated by the diameter of the blue area on abdominal wall was defined as VPV (vascular permeability value). Inhibition intensity was indicated as the percentage of control group (mean VPV/experiment: 70-75). Spices powder (20mg/200μL/mouse) were administered orally 1 hour before challenge with OVA. Consequently, garlic, rosemary, peppermint, cinnamon, bayleaves, and paprika showed significant inhibitions of VPV (Fig.1). Previously, we reported that an intraperitoneal injection of emulsion of FIA with sodium ascorbate into mouse could induce a writhing reaction, and the writhing reaction was concerned with the production of prostaglandins. Therefore, we next studied the effect on the writhing reaction of the six spices that exhibited anti-anaphylactic effect by AW method. Inhibition intensity was indicated as the percentage of control group (mean number of writhing/experiment: 26-36). As indicated in Fig.2, each of garlic, cinnamon, bayleaves and paprika showed a significant decrease of writhing reaction. These results suggest that six spices have anti-anaphylactic effect and four of them also have analgesic effect. [figure] Fig.1. Inhibition of Anaphylactic Reaction by Spices [figure] Fig.2. Inhibition of Writhing Reaction by Spices

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[in Japanese]

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