Eiyo To Shokuryo

[title in Japanese]

Tatsuo Abe

1959 Volume 12 Issue 2 Pages 51-60
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.51

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[title in Japanese]

Seiichi Asano

1959 Volume 12 Issue 2 Pages 61-66
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.61

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Relationship between Vitamin C and Protein Metabolism (VIII)

Influence of Vitamin C on the Urea Synthesis by Liver Homogenate and Extracted Enzyme of Liver in the Albino R at and Guinea Pig

Ryu Hirobe

1959 Volume 12 Issue 2 Pages 67-71
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.67

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The activity of urea formation of rat's and guinea pig's liver homogenates and that of arginase extracted from their livers were compared in the presence and absence of l-ascorbic acid and the following results were obtained.
1) The activity of urea formation in the liver of rats fed on diets containing various amounts of protein was higher in a high protein diet than in a low protein diet.
2) The activity of urea formation in liver and of arginase extracted from the liver of rat and guinea pig were higher slightly in the presence of l-ascorbic acid than in the absence of it.

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Nutritive Value of Fin Whale Meat

Takashi Kaneda, Hisae Sakai, Seinosuke Ishii

1959 Volume 12 Issue 2 Pages 72-74
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.72

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The nutritive value of fin whale meat was examined by albino rats. This was slightly inferior to that of beef which was used as control. However, the fatty whale meat taken from a part close to the tail showed higher value than fatty beef.

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On the Nutritive Value of the Yeast Protein (Part II)

Makoto Kandatsu, Yoko Saito

1959 Volume 12 Issue 2 Pages 75-78
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.75

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The nutritive value, especially biological value, of the protein of dry yeast (Mycotoyrula japonica) grown on sulfite waste liquor of wood was studied and the following results were obtained.
The total crude protein of the yeast was about 53% in dry basis. The successive extractions were carried out by water, dilute alkali, and hot dilute alkali alcohol etc. Taking the amount of total crude pretein as 100, that of total extractable protein was 95. In which, the amount of water extractable protein was 13, and those of dilute alkali and hot dilute alkali alcohol were 28 and 47, resp.
The biological values of the yeast protein and the whole egg protein determined with rats were 70 and 100, resp. at the 5% level of protein intake, and 64 and 79, resp. at its 10% level, an their digestibilities were 84 and 92%, resp.
Concerning the biological value, the yeast protein is nearly equal to the high nutritional plant protein, such as oat, corn, and potato, but is inferior to animal proteins.

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Studies on Paper Chromatographical Determination of Leafy Green Vegetable Amino Acids

Avako Matsushita

1959 Volume 12 Issue 2 Pages 79-82
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.79

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Thirteen kinds of green leafy vegetables were dried at 90° and pulverized each. To each one of the samples was added 30cc each of 4N-HCl or 6N-HCl and the resulting mixture was refluxed on an oil-bath for 6 hrs. The mixed amino acids were isolated by the aid of ion exchangers from the acid hydrolysate each, and subjected to paper chromatography using the two-dimensional development technique. In each case, sixteen kinds of amino acids were separated, identified, and estimated according to the procedure of J. Awapara, respectively. In each case, it was found that the content of leucine is predominant, those of lysine and threonine are moderate, and those of histidine and cystine minor.

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Changes of Fats during the Cooking

On the Changes of the Intensity of Fat Fluorescense before and after Cooking

Yasuko Ogawa, Noriko Saito, Kinuko Suga, Akiko Togari

1959 Volume 12 Issue 2 Pages 83-87
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.83

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In this report, the changes of fats during cooking at 17°C were researched, and the following results were obtained:-
1) Free fatty acids content increased after cooking.
2) The iodine number and peroxide value increased at first, but then rather decreased.
3) The intensity of fluorescense with light of wave length about 470mμ remarkably increased after cooking.
4) These changes in fats were considerably accelerated when fats were cooked with pans made of metal, such as copper, iron, or aluminium.
5) Traces of certain metals may act as catalysts for these change; copper, being an active pro-oxidant, promoted, these in qarticular iron intermediate, aluminum is the least active of the metals studied.

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Calcium, Phosphorus and Iron Contents of Japanese Fools (10)

Calcium, Phosphorus and Iron Contents of Milk, Yoghurt and Cheese

Shoji Kubo, Kazuyo Oshima

1959 Volume 12 Issue 2 Pages 88-90
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.88

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Calcium, phosphorus and iron contents of marketed milk, yoghurt, cheese and other dairy foods were determined and tabulated. Ratio of phosphorus to calcium in milk was almost constant and was80in percentage.
From the data obtained, the qualities of the products were reviewed and criticized. Some yoghurt products on the market were found to be far from the standard composition.

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Calcium, Phosphorus and Iron Contents of Japanese Foods (11)

Some Discussions on the Modified and Enriched Powdered Milk

Shoji Kubo, Kimiko Tanimura, Hisako Koyama, Kazuyo Oshima

1959 Volume 12 Issue 2 Pages 91-94
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.91

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22 samples of modified and enriched powdered milk were chemically analysed on calcium, phosphorus, iron, sodium, potassium and protein contents.
Much disagreements were found between the mineral values guaranteed by the respective makers and those determined practically by the authors.The cation exchange treatment, now employed by one of the makers to adjust the calcium content of milk to the same level of phosphorus, was not supported by the authors.

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Relation between the Amounts of Inorganic Constituents and the Polyshing Rates of Milled Rice

Shoji Kubo, Kiyo Higuchi, Chuichi Tsutsumi

1959 Volume 12 Issue 2 Pages 95-99
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.95

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9 samples of Japanese rice were milled by a test pearler to 7 varied polyshing rates, and phosphorus, magnesium, potassium, calcium, manganese and iron therein were determined. Decrease of magnesium with decreasing polyshing rate was the most noticeable, and that of calcium was the least.Positive correlations were found between the amounts of inorganic constituents of each brown rice and milled rice examined, except for calcium and potassium, for which the correlations were less clear.

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Erratum

1959 Volume 12 Issue 2 Pages 99a
Published: 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.2_99a

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Erratum

1959 Volume 12 Issue 2 Pages 99
Published: 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.2_99

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Corrected Urinary Concentration Method for Judging Vitamin Status and its Application to Some Samples

Kazuo Takagi, Tomie Masuda, Ryu Hirobe

1959 Volume 12 Issue 2 Pages 100-106
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.100

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A corrected urinary concentration method was presented to simplify the nutritionaljudgment as to vitamins status in human bodies.
The standard concentration of vitamins in urine was obtained according to the correspondingcreatinine concentration as the equation (1) as well as Tables 2and 3, whichwere deduced from the urine of 445 seamen and 843 village women;the details of thesame were shown in Table 1.
The nutritional judgement is to be made on the basis of the values of standard deviationscalculated from each vitamin.
Reliability of this method was examined by comparing the results with concentrationsin blood and with that of saturation method, and it was found that the correlation coefficientbetween blood concentration and corrected urinary concentration was higher thanthat between blood concentration and excretion rate obtained by saturation method.
This paper is to report of a nutrition survey about vitamin status of seamen, villagewomen and prisoners by using the above corrected concentration method.

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Dieu of Spinat on the Calcification of Bone of Rats

Tatsuo Koyanagi, Teru Takanohashi, Hiroko Oshida

1959 Volume 12 Issue 2 Pages 107-113
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.107

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1) The addition of 2 g of dried spinach to 100g of basal diet, consisted of milled riceand casein, interfered the calcification of the bone of rats reared with the basal diet. Theundesirable effect of spinach could be prevented by the inclusion of calcium carbonate inthe diet.
2) The treatment of raw spinach with boiling water dissolved the alkaline oxalate fromthis and, consequently, this removed the interfering action of this for calcification.
3) The boiled extract of spinach can be used as a source of vitamine B, , B, and C inthe food after removal of oxalate by“kombu”(Lioninaria japonica) or with the simultaneoussupplement of calcium carbonate.

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Studies on the Proteinases of the Developing Hen's Egg.(III)

On the Nature of the Proteinase with the Optimal pH at 2.8

Kiyoko Kawata

1959 Volume 12 Issue 2 Pages 114-117
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.114

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The nature of the proteinase with the optimal pH at 2.8, present in yolk sac, wasinvestigated. The activity was expressed by the absorption of tyrosine at 280 mμ whichwas liberated by the enzymatic hydrolysis of casein.
This enzyme action was appreciably activated by cysteine, while it was inhibited byperiodic acid and o-iodosobenzoic acid. The inhibition by these oxidants was completelyreversed by the addition of cysteine. Of metal ions tested, Mg²⁺, Mn²⁺, Ca²⁺, or Zn²⁺exerted no effect on this proteinase activity, ferrous ion displayed great stimulative influenceupon it, while heavy metals such as Cu²⁺, Hg²⁺, and Pb²⁺ caused powerful inhibitioneven in very low concentration.
From these results, it was concluded that this enzyme, together with the proteinase withthe optimal pH at 5.8, of which nature was reported in the preceding paper, was identifiedas a cathepsin type proteinase with-SH group as one of its active centers. It was furtherdemonstrated that the proteinases from yolk sac show the same properties as those fromyolk, suggesting their common origin.

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Studies on the Toxicity of Fish Oil

On the Toxicity of Rape-seed Oil Heat-polymerzed in the Presence of Air.(X)

Noboru Matsuo

1959 Volume 12 Issue 2 Pages 118-121
Published: July 25, 1959
Released on J-STAGE: November 29, 2010

DOIhttps://doi.org/10.4327/jsnfs1949.12.118

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In the previous paper, the author reported that the fish oil, polymerized by heating ina Co₂, stream or in air at about 250°C for 10 hours, shows toxicity to rats, that this toxicityis due to the cyclic ethyl ester separated from this oil by the urea-adduct forming method, while the straight chain ethyl ester has a sufficient nutritive value and shows no toxicityat all.
In this paper, the experiment on edible rape-seed oil will be reported. This oil, whenpolymerized by heating at 250°C for 50 hours, shows toxicity to rats, and in this case alsothe cyclic ethyl ester, separated by the same method as in the case of the fish oil, showsnoticable toxicity to rats, though somewhat lower than that separated from fish oil.
Toomuch heating, therefore, should be avoided even in the case of edible oil.

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