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Volume 42 (1989)
- Issue 6 Pages 417-
- Issue 5 Pages 353-
- Issue 4 Pages 281-
- Issue 3 Pages 207-
- Issue 2 Pages 113-
- Issue 1 Pages 1-
Predecessor
Volume 42, Issue 4
Displaying 1-7 of 7 articles from this issue
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Kazumi YAGASAKI1989 Volume 42 Issue 4 Pages 281-293
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
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Tsutomu ARITSUKA, Katsusaburo TANAKA, Shuhachi KIRIYAMA1989 Volume 42 Issue 4 Pages 295-304
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSEffects of beet dietary fiber (BDF) on serum lipid levels were compared with those of pectin and cellulose (Solka-floc) in young adult rats fed a cholesterol-free 25% casein basal diet. The effects of switching diets, and of varying the dietary level and particle size of BDF were also examined. The results were as follows: (1) BDF prevented the gradual elevation of serum lipids during the feeding period (for 12 weeks), and also significantly depressed the liver lipid level and weight of epididymal fat pads in rats fed the cholesterol-free diet. (2) Pectin and cellulose did not produce such effects. (3) The serum lipid-lowering activity of BDF does not seem to be due to increased fecal sterol excretion, because pectin which has no lowering activity on serum lipids, increased the feral sterol excretion to about double that with BDF. (4) Switching from the cholesterol-free basal diet to that containing BDF at a level of 10% and vice versa rapidly changed the serum and liver lipid levels. (5) BDF showed almost the same effect irrespective of its dietary level over a range of 5% to 20% and a particle size range of 20 to 250 mesh.View full abstractDownload PDF (1807K) -
Mitsuru FUKUDA, Yurika KUNISADA, Isao TOYOSAWA1989 Volume 42 Issue 4 Pages 305-311
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDifferent treatments of soybean may have different effects on the nutritive value of protein. From this view point, various properties of protein including in vitro digestibility after mastication were investigated using soybean products prepared by different forms of heat-treatment, i. e., fried soybean (FS), commercially roasted soybean (RSI), roasted soybean prepared in our laboratory (RSII) and boiled soybean (BS). The order of extractability of protein with 1% SDS containing 2% mercaptoethanol was as follows: BS>FS≥RSI>RSII. The extractability of 7S globulin was reduced more markedly than that of 11S globulin after heat-treatment. Lysine in soybean protein was lost by heat-treatment, the total and available lysine levels decreasing in the order FS>RSI>RSII. Whereas the digestion ratio decreased in the order of FS>RSI>RSII with larger particles of crushed soybean (10-16 mesh), no significant difference was observed with smaller particles (32-60 mesh). The digestibility after mastication, which produced fine particles (32-60 mesh in a wet state), showed also almost no difference among the soybean products. However, it was found that a larger amount of amino acids were liberated by digestion from FS in comparison with RSI and RSII.View full abstractDownload PDF (1498K) -
Goro KAJIMOTO, Hiromi YOSHIDA, Akira SHIBAHARA1989 Volume 42 Issue 4 Pages 313-318
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe effects of fatty acids on the thermal decomposition of tocopherol (Toc) in soybean oil by oxidative products (oxidized fatty acids: fatty substances insoluble in petroleum ether) separated from soybean, corn, olive and coconut oils heated at 180°C for 40h were investigated. Oils containing added oxidized fatty acids and/or several fatty acids (stearic, oleic, linoleic and linolenic acids) were heated in a Pyrex glass tube (2.7×20cm) at 180°C for 0 to 40h uslng an oil bath. Residual Toc was determined by HPLC. Decomposition of Toc in soybean oil was apparently promoted by the addition of oxidized fatty acids during heating. The rate of acceleration of the thermal decomposition of Toc in soybean oil by oxidized fatty acids, which were separated from the heated oil, decreased in the following order: oxidized fatty acids from soybean oil, corn oil, olive oil and coconut oil. Decomposition of Toc in soybean oil was most pronounced following addition of a mixture of oxidized fatty acids and oleic acid than following addition of either oxidized fatty acids or oleic acid alone. Furthermore, the decomposition ratio of Toc increased according to the amount of oleic acid added. The effects of acceleration using stearic, linoleic and linolenic acids on the decomposition of Toc in soybean oil by oxidized fatty acids were similar to that of oleic acid.View full abstractDownload PDF (1171K) -
Masako YAMADA, Reiko WATANABE, Yuko IMAIZUMI1989 Volume 42 Issue 4 Pages 319-325
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSA simgle, accurate methad for estimating daily energy expenditure has been devised by reexamination of the 24h- heart rate ratio (24h-HRR) method af Hashimoto et al. (1987). The estimated values of daily energy cost for three healthy women aged 27-54 years were obtained by the VO2/HR method, and were 1840±103, 1932±110 and 1734±115 kcal, respectively. The above values were obtained by the 24h-HRR method, using two standards, resting heart rate (RHR) and sleeping heart rate (SHR). The values of daily energy cost estimated by the 24h-HRR method using SHR tended to be higher than those obtained by the VO2/HR method. Upon further comparison between the 24h-HRR method and VO2/HR methfod, the values derived from SHR indicated a higher correlation coefficient (r=0.731) than those obtained from RHR (r=0.494). This suggests that SHR is a very useful standard for the 24h-HRR method.View full abstractDownload PDF (1363K) -
Seiko OKUDA, Ichiko KOTANI, Yuki INOUE, Etsuko OKAWARA, Akiko MIYANAKA ...1989 Volume 42 Issue 4 Pages 326-330
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSFresh scallions (Allium bakeri REGEL) were processed by a conventional vinegar-sugar-brine pickling process without (A) and with pretreatment in vinegar-brine (B) or brine (C). After pickling for four weeks, when the pickles were sufficiently conditioned for eating, A-treated pickles were found to have a lower content of reducing sugar and acidity but a higher content of sodium chloride than B- and C-treated pickles. A sensory test revealed that B- and C-treated pickles were rather high in acceptability. Pickles treated in each of the three ways sampled after pickling for three months showed a decrease in both hardness and the contents of some chemical constituents, and their acceptability was judged to have deteriorated.View full abstractDownload PDF (861K) -
[in Japanese], [in Japanese]1989 Volume 42 Issue 4 Pages 331-333
Published: August 10, 1989
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDownload PDF (670K)
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