The present study was carried out to investigate the effect of energy intake levels on the interrelationship between dermal nitrogen loss and urinarp nitrogen excretion during exercise. Urinary, fecal and dermal nitrogen losses were analysed daily with four male subjects during three consecutive periods of 6-7 days; control-maintenance energy (CM), exercise-maintenance energy (EM) and exercisehigh energy (EH) periods. Nitrogen intake level was 190mg/kg/day in all periods and energy supplies were 44 kcal/kg/day in CM and EM periods and 52kcal/kg/day in EH period. During exercise periods, treadmill running of ten minutes was loaded three times with intervals of ten minutes, from 10: 00hr to 11: 00hr in the morning.
The amounts of urinary nitrogen excretion both rn the mean values and in each subject were in the order of EM>CM>EH periods, and were significantly low in EH period compared with those in EM and CM periods. Exercise loading induced transient increase of urinary nitrogen excretion for one hour immediately after exercise in both EM and EH periodS. In EH period, urinary nitrogen excretion for 24 hours was decreased compared with that in CM period, because of subsequent decrease. The amounts of dermal nitrogen loss were in the order of EM>EH>CM periods with significant differences. Nitrogen balances in CM and EM periods were almost the same, but in EH period significantly greater positive nitrogen balance was observed compared with those in CM and EM periods.

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Studies were made on 309 volunteers (156 males and 153 females) ranging from the age of 14 to 69. Their height, weight, chest thickness and skinfold thicknesses were measured anthropometrically. Total body potassium was estimated with a whole body gamma counter by counting gamma-rays from the naturally occurring radioisotopes of potassium-40. In the assessment of total body potassium content, it is necessary to make corrections for (1) chest thickness, (2) fat thickness of backside and (3) body width. The total error in estimating total body potassium content is within 2.5% in counting for 10 minutes with a whole body counter. Potassium content and concentration were compared with body indices, such as Bouchard's index, the body mass index, Rohrer's index, Broca's index and Minowa's index. Potassium content and concentration showed the sex difference and age trends. Potassium content in male was from 114.9 (g) to 217.6 (g) and that in female was from 80.0 (g) to 150.0 (g). Potassium content and concentration n male were higher than those in female. Both sexes showed a continuous decrease of potassium concentration with physiological aging. The correlation between potassium concentration and other body indices was high. The results demonstrated that potassium concentration was a useful index for assessing the degree of obesity. Total body potassium content can also be used in assessing the amount of lean tissue (fat free mass) of the body. The precision of the estimation of the lean body mass is of interest from the viewpoint of health control. The precision of the estimation of the lean body mass can be improved considerably by predicting the value of potassium concentration in unit lean body mass.

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According to the market basket studies proposed by the Ministry of Health and Welfare, the given kinds of foodstuffs were purchased on October, 1984, from the selected foodshops at the nine points of Sapporo, Sendai, Tokyo, Kofu, Nagano, Osaka, Wakayama, Matsue, and Kitakyusyu and the foodstuffs collected were classified into eight groups. Each group was analyzed with reference to the 20 kinds of food additives. Each analytical value in the present work was represented as the sum of the amount of the components added to the foodstuffs artificially and the components included in the foodstuffs naturally as elements. The intake of each foodadditive per capita per day was follows; 0.074mg of retinol, 0.36mg of thiamine, 0.43mg of riboflavin, 16.5mg of ascorbic acid, 1.48mg of nicotinic acid, 0.65mg of nicotinamide, 2.82mg of pantothenate, 14.98mg of total tocopherol, 166.6mg of threonine, 344.1mg of alanine, 230.9mg of valine, 80.6mg of methionine, 187.6mg of isoleusine, 247.8mg of phenylalanine, 260.3mg of lysine, 145.5mg of histidine, 285.1mg of arginine, 5.69 mg of iron, 147.0mg of magnesium and 3.41mg of alminium.

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According to the market basket studies proposed by the Ministry of Health and Welfare, the same kinds of foods were purchased at Sapporo, Sendai, Tokyo, Kofu, Nagano, Osaka, Wakayama, Matsue and Kitakyusyu in October, 1984. The purchased foods were divided into 8 groups and the content of 14 kinds of food additives was analyzed. The intake of each food additive per capita per day was as follows; 90.4mg of sodium alginate, 46.0mg of glycerol monostearate, 1.0mg of sucrose monostearate, 1, 226mg of glycerol, 1, 176mg of lactic acid, 65.7mg of gluconic acid, 308.9mg of mannitol and 173.3mg of ammonium hydroxide. No intake was found for other 6 food additives; propylene glycol alginate, propylene glycol monostearate, sorbitan monostearate, sodium copper chlorophyllin, copper chlorophyllin and water soluble annatto. The ratio of daily intake of each food additive to Acceptable Daily Intake (ADI) were 0-12.4%.

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The effects of voluntary exercise on serum lipids, weight and glycogen content of the gastrocnemius muscle and body composition of rats fed different kinds of dietary protein were investigated. Exercise training and sedentary rats were fed a diet consisting of 25% protein, 5% fat and 65% carbohydrate for 5 weeks. The sources of the protein were varied and casein, gluten or soy protein isolate (soy protein) was given as a source of dietary protein. The rats fed the casein diet showed higher levels of serum total cholesterol and triglyceride than those fed the gluten or the soy protein diet in sedentary groups. Exercise lowered serum lipids. The effect of exercise on serum lipids was clearly noticed in rats fed the casein diet. Exercise training rats fed the casein diet showed higher levels in weight and glycogen content of gastrocnemius muscle than sedentary ones. Exercise lowered significantly body fat levels in rats fed the casein or the soy protein diet but it was not so effective in rats fed the gluten diet. These data suggested that the exercise-induced metabolic responses were greatly affected by the dietary protein source.

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1) Antibacterial property of modified β-lactoglobulin (β1g) and modified α-lactalbumin (α1a) in which carboxyl, amino, indol and guanidyl residues were blocked, was studied using Streptococcus lactis and Str. pyogenes. Modified proteins added to a culture of milk serum protein-free sterilized Jhey were 0.7% as protein concentration. Carboxyl residue-modified proteins (COOH-mβ1g or COOH-mα1a) showed the strongest inhibitory effect to microbal growth. Other aminoic acids residues-modified proteins did not show inhibitory effects. Unmodified β1g was somewhat effective but unmodified α1a was ineffective for both bacteria.
2) Antibacterial property of COOH-mβ1g and COOH-mα1a was stronger for Str. pyogenes than for Str. lactis.
3) The effect of COOH-mβ1g on base composition of tRNA in the body of Str. lactis was studied by ion-exchange chromatography of Dowex 1×2 Cl- type. Addition of COOH-mβ1g (0.7% as protein concentration) to a culture of Str. lactis gave a great change of base composition of uridylic acid and guanidylic acid. The ratio of purine/pyrimidine was raised.
4) By the addition of this modified protein, the intensity of fluorescence of the bacteria body was decreased: this phenomenon seemed to be due to the association between COOH-mβ1g and the bacteria bady. Ultraviolet absorption spectra of tRNA were also changed.
5) The inhibitory effect of COOH-mβ1g on microbal growth was presumed to be due to that the disclosed or the free amino residue of modified proteins was associated by ionic bond with carboxyl residue of protein in bacteria membrane and this complex prevented a transport activity of bacteria.

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We investigated fat intake, tocopherols intake and fatty acid composition in a regular diet and a sodium chloride restricted diet. During November 7-11, 1983 the investigation was made on breakfast, lunch, dinner and refreshments at a school hospital which received school children and students, suffering allergic asthma, nephritic and other chronic disease. Calculated values of fat intake were somewhat lower than analysed ones and both values were within the recommended limit of 25-30 energy percent. The composition ratio of saturated, monounsaturated and polyunsaturated fatty acids were 1: 1. 22: 0.93 and 1: 1. 29: 1.04 in regular and restricted diets respectively. The ratio of α-tocopherol to polyunsaturated fatty acid was 0.37mg/g on the average being lower than the ratio of 0.6 mg/g recommended by Harris.

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We determined the content of tocopherols, cholesterol, stigmasterol and β-sitosterol in 118 foods and 16 fatty acids in 78 foods with a view to examining the content of nutrients in daily foods related to heart disease, aging, and so on.
Based on the obtained data and daily foods consumption habit in Japan, daily intake of those nutrients was 6.5mg for vitamin E (α-tocopherol equivalent), 300mg for cholesterol, 160mg for β-sitosterol, 6mg for stigmasterol, 46.56g for total fatty acid, 13.15g for saturated fatty acids, 19.11g for menoenoic fatty acids, and 14.30g for polyenoic fatty acids.

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Dry pastas supplemented with fine milled barley flour, wheat flour and mixed vegetables flour were prepared. Approximate composition, dietary fiber content and essential amino acid content of materials were determined, and texture of pastas after boiling for 20 minutes was calculated from texturograms. To estimate parameters of texture, a diagram of six. coordinates was used. The results were as follows:
1) Barley flour was richer source of dietary fiber and minerals than wheat flour.
2) New chemical scores of barley flour and wheat flour were 78 and 49, respectively. Amino acid balance of barley flour was better than that of wheat flour.
3) The value of stickiness 6f barley pasta was lower than that of wheat pasta. On the contrary, the values of cohesiveness, and softness and chewiness of barley pasta were higher than those of wheat pasta.
4) The diagram of six coordinates was useful to estimate parameters of texture (hardness by shear force and press force, cohesiveness, softness and chewiness, stickiness, and gumminess).

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