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Volume 44, Issue 1
Displaying 1-11 of 11 articles from this issue
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Seisaku YOSHIDA, Ayako YOSHIDA, Katsuhiko IKEBE1991 Volume 44 Issue 1 Pages 1-6
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSDaily intakes of sodium, potassium, chloride and magnesium in infants between the ages of 1 and 3 years were determined. Diets of infants attending a nursery in Osaka Prefecture were collected by the duplicate portion method. Dietary intakes of sodium and potassium were measured by atomic absorption spectrophotometry after low-temperature ashing, the dietary intake of chloride was measured by Mohr's method, and the dietary intake of magnesium was measured by ICP emission spectrometry. The mean sodium intakes were 1.91g (1-year-old), 1.77g (2-year-old) and 1.66g (3-year-old), the mean potassium intakes were 1.33g (1-year-old), 1.26g (2-year-old) and 1.02g (3-year-old), and the mean chloride intakes were 3.50g (1-year-old), 3.07g (2-year-old) and 3.06g (3-year-old). The mean salt intakes estimated on the basis of chloride determination were significantly greater than those estimated on the basis of sodium determination. The mean magnesium intakes were 139mg (1-year-old), 118mg (2-year-old) and 106mg (3-year-old).View full abstractDownload PDF (1124K) -
Akira IKEDA, Taizou SASAMURA, Takeo KIKUCHI, Makoto SATO1991 Volume 44 Issue 1 Pages 7-12
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe physiological significance of stepwise increase of energy during total parenteral nutrition (TPN) was studied in starved rats. The rats were divided into three groups, which received TPN in the form of a stepwise increase of energy (group I), TPN with full energy content from the outset (group II) or on ad libitum diet (group III). There was no change in the concentration of plasma glucose, GOT, GPT or urinary glucose during TPN in group I, but a significantly increased was seen in group H. Enlargement of the liver and marked accumulation of hepatic triglyceride and cholesterol were also observed in group II. The contents of hepatic microsomal enzymes including cytochrome P-450 and cytochrome b5 were low in group II even when the concentrations of plasma glucose, GOT and GPT had returned to the normal range. The contents of hepatic phospholipid and microsomal enzymes in groups I and II were lower than those in group III. These results suggest that a stepwise increase of energy is import in order to avoid liver damage, and that the contents of hepatic microsomal enzymes are decreased by TPN.View full abstractDownload PDF (1132K) -
Keikichi SUGIYAMA, Makoto EGAWA, Koji TAKADA, Hiromu ONZUKA, Kenkichi ...1991 Volume 44 Issue 1 Pages 13-18
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe nutritive values of enzymatic fish protein hydrolysate (FPH) from defatted sardine meal were examined. The amino acid score of the FPH relative to the FAO/WHO pattern (1973) was calculated to be 100, showing that FPH is excellent protein nearly equal to the original meal. The nutritive values of FPH obtained in an experiment using growing rats were as follows: protein efficiency ratio (PER) 3.2, net protein ratio (NPR) 5.2, biological value (BV) 86, true digestibility (TD) 99%, net protein utilization (NPU) 85. These results show that FPH has high nutritive values, almost equivalent to defatted sardine meal and somewhat superior to casein, but slightly lower than an amino acid mixture corresponding to FPH. Furthermore, blood components (12items), liver and liver fat weights were measured in an animal experiment, and these values for animals fed the FPH appeared normal.View full abstractDownload PDF (1149K) -
Takashi AKIYAMA, Takashi HAYAKAWA, Kaoru NAKAMURA, Toshichika TAKITA, ...1991 Volume 44 Issue 1 Pages 19-27
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSWe studied the influence of extrusion cooking of cereal brans (defatted rice bran, D.R.B.; rye bran, R.B.; oat bran, O.B.) on their properties and physiological action in rats. The level of dietary fiber (DF) in each diet was adjusted to 5% as total DF. The animals were fed on one of the diets for 23 days. A smaller particle size (Ext. D.R.B.) and damaged particle surface (Ext. D.R.B. and Ext. O.B.) were observed in some extruded brans. The water-holding capacity of the brans was increased by extrusion, but the fecal water-holding capacity was not affected. Cecal weight and the length of the small intestine were significantly decreased in the rats fed the extruded products. Gastrointestinal transit time in the rats fed the extruded products did not differ from that in rats fed the non-extruded products. The apparent rates of digestion and absorption of protein were increased, but these of fat were decreased by extrusion. Apparent absorption rates of Ca, P, Mg and Fe were lower in the rats given the extruded products than in those given the non-extruded products. The fecal excretion rate of DF was decreased significantly in the rats given the extruded products, being especially evident for Ext. O.B.View full abstractDownload PDF (3000K) -
Yasuhito KATO, Nagisa IKEDA, Takefumi IWANAMI, Akira OZAKI, Kazutaka O ...1991 Volume 44 Issue 1 Pages 29-35
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSSoybean oligosaccharides (SOE) extracted from soybean whey serve as a growth-promoting agent for bifidobacteria. The effective components have been identified as the tri- and tetrasaccharide (SOR) fractions represented by raffinose (Raf) and stachyose (Sta). We therefore studied the digestibility of Raf and Sta. From the results of in vitro digestive experiments using the digestive enzymes, Raf and Sta were found to be almost indigestible. Raffinose and stachyose in the digestive tract of rats fed the conventional diet with 3.3% SOE were detected in the stomach and small intestine, but not in the large intestine or feces. Fecal excretion of Raf and Sta from germ-free mice was measured after one gastric intubation of SOR. Eighty to ninety percent of the Raf and Sta was recovered from the contents of the digestive tract and feces. These results suggest that Raf and Sta are neither degraded nor absorbed in the small intestine, but utilized efficiently by the microflora of the large intestine.View full abstractDownload PDF (1266K) -
Shigeaki FUJIKAWA, Masako OKAZAKI, Nobuya MATSUMOTO1991 Volume 44 Issue 1 Pages 37-40
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIn a previous study, we observed that administration of xylooligosaccharide selectively promoted the growth of intestinal bifidobacteria. In the present study we examined the relationship between intestinal bacteria and putrefaction products. Putrefaction products (p-cresol, indole, skatol) decreased according to the amount of xylooligosaccharide administered. An increase in the number of Bacteroides (spp.) caused an increase in the concentration of putrefaction products (ammonia, p-cresol, indole). On the other hand, an increase in the ratio of the number of Bifidobacterium (spp.) to the total number of intestinal bacteria caused a decrease in the concentration of putrefaction products (p-cresol, indole, skatol).View full abstractDownload PDF (1946K) -
Masako OKAZAKI, Hirofumi KODA, Reiko IZUMI, Shigeaki FUJIKAWA, Nobuya ...1991 Volume 44 Issue 1 Pages 41-44
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe digestion of xylobiose was investigated in vitro. Xylobiose was not hydrolyzed by saliva, pancreatin, gastric juice or intestinal mucosa homogenate. The fate of xylobiose was studied after oral administration. The xylobiose ingested was not excreted into feces and urine during 24h after administration. These results suggest that xylobiose is utilized in vivo not by the action of digestive enzymes but by the action of the intestinal flora.View full abstractDownload PDF (785K) -
Goro KAJIMOTO, Mariko SHIBATA, Yuki KANOMI, Hiromi YOSHIDA, Akira SHIB ...1991 Volume 44 Issue 1 Pages 45-50
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSThe effects of gallic acid, soya lecithin and catechin on the decomposition of tocopherol (Toc) in oil by heating, and their synergistic effects with ascorbic acid were investigated. Vegetable oils (olive, soybean and hardened rapeseed oils) containing gallic acid, soya, lecithin, catechin or ascorbyl stearate (As. S) and their mixtures were heated in glass tubes (2.7×20cm) at 180°C. The residual amounts of Toc in the oils and their oxidative stability were determined by HPLC and oven test, respectively. Addition of As. S had no preventive effect on the thermal decomposition of Toc in the oils. On the other hand, mixtures of gallic acid, soya lecithin or catechin and As. S showed a greater preventive effect (especially in olive oil) than gallic acid, soya lecithin or catechin alone. Furthermore, the synergistic effects of mixtures of gallic acid and As. S on the thermal decomposition of Toc increased as the concentration of As. S became higher. Anisidine and carbonyl values of oils heated with mixtures of gallic acid, soya lecithin or catechin and As. S were markedly low. The oxidative stability of oils after heating was higher in those with mixtures of gallic acid, soya lecithin or catechin and As. S than in those containing only gallic acid, soya lecithin, catechin or As. S.View full abstractDownload PDF (927K) -
Michiko WATANABE, Takashi YOSHIZAWA, Tetsuya YANAGISAWA, Soichi ARAI1991 Volume 44 Issue 1 Pages 51-53
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSHypoallergenic rice was produced from grains of the rice, cultivar Koshihikari by enzymatic treatment aad accompanying procedures including preliminary washing, acid-treatment for color improvement and final washing. The product was cooked and evaluated by a sensory test according to the standard method. The hypoallergenic rice was superior in appearance and stickiness to the original rice used and also to commercially available rice. All the sensory parameters obtained suggest that this cooked hypoallergenic rice will be generally acceptable to the consumer.View full abstractDownload PDF (455K) -
Jun KASHIMURA, Tomohiko FUJISAWA, Yoshikazu NAKAJIMA, Koji NISHIO, Tom ...1991 Volume 44 Issue 1 Pages 54-59
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSIn our previous study, the numbers of bifidobacteria in the human intestine were significantly increased by administration of palatinose condensates (PC). In the present study, we investigated the utilization of palatinose, PC, trehalulose and isomalt by various intestinal bacteria in vitro. Palatinose was utilized by all Bifidobacterium spp., except for B. bifidum, and also by some other intestinal bacteria. The utilization pattern for trehalulose was very similar to that for palatinose. Isomalt, as well as other sugar alcohols, was difficult to utilized by intestinal bacteria. PC were utilized by Bifidobacterium spp., but PC utillization by other strains of other genera was absent or weak. This study shows that PC are utilized only by Bifidobacterium spp., thus explaining the significant increase of only bifidobacteria caused by PC in the human intestine in our previous study.View full abstractDownload PDF (783K) -
Yasushi DEJIMA, Tsuguyoshi SUZUKI1991 Volume 44 Issue 1 Pages 60-62
Published: December 19, 1991
Released on J-STAGE: February 22, 2010
JOURNAL FREE ACCESSTen-week-old mice were given a normal diet (Na: 2.2mg/g) and distilled water (Group 1), a high-salt diet (Na: 8.0mg/g) and distilled water (Group 2), or a normal diet and distilled water and NaCl solution (Group 3) for 2 weeks. In Group 3, the concentration of NaCl solution was raised from 0.0025% to 0.6% stepwise every two days, and the taste threshold was tested for 2 weeks. At the end of the 2-weeks period, preference for 0.9% NaCl solution in all the groups was tested. Preference for 0.9% NaCl solution was defined by comparing the relative intake of 0.9% NaCl solution with total fluid intake (sum of distilled water and 0.9% NaCl solution). Preference in Group 2 (61%) and in Group 3 (75%) was significantly higher than in Group 1 (40%). The salt taste threshold in Group 3 was 0.05%. These results indicate that a history of intake of NaCl in food and fluid affects the preference for 0.9% NaCl solution.View full abstractDownload PDF (457K)
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