Changes in the amounts of organic acids were observed through the process of pickling in salt bran.
The contents of acetic, formic, lactic and malic acids in salt bran for pickling were increased after the preparation. The ratio of organic acid content was on the almost same level after 14th day.
With pickling in salt bran, acetic and tartaric acids were decreased and lactic and malic acids were increased in Japanese bitter radish, and tartaric acid was also decreased and acetic, formic and lactic acids were increased in sweet radish.

View full abstract

The cholesterol levels in the serum, liver, lung and adrenal were influenced by the quality and quantity of the dietary protein. High casein diet showed a notable lowering effect on the cholesterol levels in the rats.
It was examined whether high casein hydrolysate diet with unbalanced amino acid showed any lowering effect on the serum cholesterol level or not to observe the effect of dietary amino acid balance on the cholesterol metabolism. Results showed that all free, esterified and total cholesterol levels in the serum did not decrease on high casein hydrolysate feeding and consequently unbalanced amino acid diet had no effect of lowering cholesterol level.

View full abstract

The cholesterol levels in the serum, liver, lung and adrenal of albino rat were examined under non-cholesterol feeding with dietary casein levels varied from 2, 5, 10, 20, 40 to 60%. The cholesterol levels after the diet with higher than 20% protein were low. Changes in cholesterol levels of the liver, lung and adrenal paralleled with those in the serum. Changes of free and esterified cholesterol level paralleled with total cholesterol level.

View full abstract

When autoxidized ethyl ester of highly unsaturated fatty acids was mixed with aqueous solution of protein and left at 37°C, the protein was degenerated and orange-brown colored precipitate was formed.
The amount of precipitate in weight was the highest in the case of fibrinogen, serum γ- globulin came second, and serum albumin third.
Autoxidized ethyl ester of highly unsaturated fatty acids sti mulated blood coagulation.

View full abstract

Sixty albino rats with an initial weight of 78g were divided into 6 groups and were fed for five weeks with rice powder diets of the following protein levels as basal diets supplemented with 0.2% of L-lysine: the protein levels of the diets were 5.6%(in rice powder) and, 10.0 and 15.0%(obtained respectively the proper amounts of alkali extract of rice protein).
The effects of the supplemented 0.25% of L-threonine to 5.6, 10.0 and 15.0% protein diets above cited were examined by the comparison of the growth rate, liver weight, liverf at and nitrogen levels. On the same level the significant effect of supplemented threonine was observed, but on the other levels no effects were observed.
The liver nitrogen level was higher in the groups of higher protein levels, but no effects of supplemented threonine were observed.
The liver fat level on 5.6% protein level in non-threonine-supplementation group was siginificantly higher than that in the threonine-supplemented group, but on the other levels no difference was observed.
The activities of serum glutamic oxaloacetic transaminase were higher in the gr oups ofl ower protein levels. The significant effect of supplemented threonine on 5.6% protein level was observed, but no effects were observed on the other levels.

View full abstract

The supplemental effect of 0.2% L-threonine to the diet of the 5% mixed protein (consisting of rice, fish meal, wheat, soybeans and small amount of other foods which contributed respectively 32, 32, 18, 8 and 10% of the total protein) for the growth of rats was confirmed by the results of the previous experiments and the present growth test on rats.
On the other hand, the supplement of 0.2% L-tryptophan or D-tryptophan to the diet deteriorated the growth of rats. It was presumed that the deteriorative effect of the supplementation of 0.2% tryptophan to the diet might have been caused by the imbalance of the amino acids in the low protein diet.
It was observed that homoserine, one of the isomer of threonine, did not show the effect of threonine.

View full abstract

In order to see whether the carotene taken orally decreases in the stomach or not, and if it decreases how much of it decreases with the lapse of time, the carotene taken orally in the stomach of dogs was estimated with the lapse of time. And further, using the gastric contents taken out ae previously reported, the quantitative variation of the carotene in gastric juice outside the living body was investigated. The results obtained were as follows:
(1) The quantity of carotene taken orally decreased in the stomach with the lapse of time.
(2) These decreases of the quantity of carotene showed wide variation. And the rate of decrease was mostly over 50% after 3 hours.
(3) In the gastric juice outside the living body, the quantity of carotene decreased gradually with the lapse of time.
(4) There were some negative correlations between the p H-value of the gastric juice and the rate of decrease of the quantity of carotene.

View full abstract

A method of measuring fats and fatty acids in animal organs by the chromatography using silicagel and alumina was designed.
Specimens examined were 10.0cc. serum and 2.0g. liver. The error was within ±5% in every fats and fatty acids.

View full abstract

Polyunsaturated fatty acid in whale oil was effective in suppressing hype rcholesteremiai n rats caused by palm oil. It was effective with a half amount of linolic acid and was not interfered even with less than a half of palmitic acid.

View full abstract

In case of a restricted calorie intake, the effect of the amount of food protein on the nitrogen balances of albino rats and overweighted women was investigated.
The calorie of the diet was restricted by half of the normal diet. And an overweighted women group and a group of albino rats were fed by a high protein diet, while the other group of albino rats were fed by a low protein diet.
The weight of low protein group decreased remarkably more than that of high protein group. Notwithstanding the decrease of weight, the nitrogen balance of high protein group and the women group was positive, while that of low protein group was negative. The xanthine oxidase activity and the transaminase activity of the liver of high protein group was higher than that of low protein group.

View full abstract

In the previous paper, it was indicated that a water-extracted soybean protein heated at high temperature in minutes is efficiently utilized as protein source by rats. Since this protein fraction contains 0.49-0.52% of phytin-phosphorus (64-68% of total phosphorus), the present paper is concerning with the availability of phytin-phosphorus of soybean.
The low phytin protein was prepared by precipitation of Ca phytate at pH 8.5 from the aqueous solution of the soybean protein and the following spray drying. When fed to young rats for 29 days the diet of the low phytin soybean protein supplemented with Na phytate, Ca phytate and inorganic phosphorus at a total phosphorus level of 0.25% of the diet (0.20% of phytic acid phosphorus), respectively, the phytic acid phosphorus was inferior to inorganic phosphorus for bone calcification, namely 78 or 85% in weight of femur ash. When the phytin-phosphorus diet was supplemented with a small amount of inorganic phosphorus (0.06%), the bone calcification was improved.
In the absence of vitamin D, the availability of phytic acid phosphorus for the bone formation was decreased, but also that of inorganic phosphorus in the lesser degree and the phytase activity of the small intestine were almost equally reduced from 2.5 and 2.8mg (in the presence of vitamin D) to 1.9 and 1.7mg P/g/30min.

View full abstract

An experiment on the weanling rats was proceeded to estimate the nutritional value of three soybean products, “Miton”, “Shinsei-tofu” and “Mame-no-hana”.
The farming village diet in the Japanese Nutritional Survey was used as the control diet, in which animal protein (fish meal and skim milk) content is 33% of total protein. The low protein diet was prepared by excluding the animal protein from the above mentioned control diet.
Each soybean product was respectively added to the low protein diet to make the protein content as the control. About 40% of the total protein of these experimental diets was supplied from soybean.
Of the experimental animals, increasing rate of the body weight, weights of liver, spleen and kidney, efficiency ratio of diet and protein, lengths and weights of bones, calcification of bones, serum protein concentration, alkaline phosphatase activity and liver xanthine oxidase activity were estimated for the indication of the nutritional values of these diets.
The followings were concluded from the experiment. The low protein diets revealed the lowest nutritional value. However, the three diets containing each of three soybean products showed almost the same value and also had a higher nutritional value compared with the control and skim milk diets.

View full abstract

The chief calcium sources of Japanese are pulses, vegetables and fishes. The Ca intake from daily diet of Japanese is about 400mg per day person, which is lower than its allowance (600mg). Generally speaking, the Ca intake from milk or dairy products are very poor compared with tnat by European or American.
The author has carried out his study in order to calculate Ca intake of citizens from the daily drinking water, then 977 samples of well water in Tokyo-To were collected as samples of this investigation. Their contents of Ca and Mg were determined by Chelatometry. The results are as follows:
1. The Ca contents of well water were 1-117p.p.m. and those of Mg were 1-70p.p.m.
2. The Ca contents of tap water samples originated from the River Tama were 14p.p.m., and those originated from the River Edo were 20p.p.m.
The Ca in take of citizens in Tokyo is about 60mg per day, provided that they take about 3000ml of water in a day.

View full abstract

Um die Kentnisse uber den Nährwert des Eiweisses von Chlorella ins klare zu bringen, wurde die kiinstliche Verdaulichkeit des Eiweisses von getrockneten Chlorella mit Pepsin bestimmt und wurden die biologische Wertigkeiten des Eiweisses mit erwachsenen männlichen Ratten durch die gewöhnlichen Methode festgestellt. Daraus können die folgenden Ergebnisse gezeigt werden:
1. Der künstliche Verdauungskoeffizient des Reineiweisses während 48 Stunden war 40.0-46.8%.
2. Die biologische Wertigkeit des Eiweisses war mit 5%igen Geh alt des Eiweisses im Durchschnitt 75 und sie waren auch im zweien Falle mit 10%igen Gehalt des Chlorella-Ei weisses im Durchschnitt 77, 74 beziehungsweise.
3. Die wahre Verdauungskoeffizienten des Roheiweisses von Chlorella waren bei dieser Untersuchungen 63%, 6770% beziehungsweise.
Zufolge unserer Ergebnisse, waren die biologischen Wertigkeiten des Chlorella-Eiweisses ziemlich höher als die der Hefen und bedeutend waren sie gut, obwohl die biologische Wertig-keiten des Chlorella-Eiweisses zwischen dem Individum der Ratten die grossen Schwankungen zeigten.

View full abstract

Sugukizuke-pickle, made of Suguki-na (a variety of Brassica Rapa L) as a winter farm product in Kamigamo district in Kyoto, is popularly known throughout the country, because it has a characteristic smell and taste accompanied by the sourness and it differs from the other distributed pickles in Japan.
The procedure of pickling with a unique fermenting process has been exclusively carried out by farmers in the district with the traditionally developed skill, and no scientific studies have been made thereon.
The authors picked up samples from the different stages of the process, analyzed them quantitatively and investigated the change in the chemical compositions of Suguki-na.
At the first half stage of the process, reactions proceeded even at low temperature and it was observed that the amounts of acid, ash, NaCl, ether extracts slightly increased, while moisture and vitamin Bi decreased. But at the end of the second half where by the process was carried out at 28-32°C in a fermenting cellar, the amounts of acid, NaCl, ether extracts, vitamin B2 increasd remarkably, while pH and the amounts of soluble reducing sugar and total carbohydrate decreased considerably.

View full abstract

Statistical analyses were made on the chemical compositio ns of 551 samples of human milk obtained from mothers 22-312 days post partum, in the winter and in. the summer at 5 regions, Sapporo in Hokkaido, Shibuya and Kamata in Tokyo, Toyonaka and Joto in Osaka.
The average values of the chemical compositions per 100g whole milk (with the standardd eviations in brackets) were as follows: pH value, 7.20 (0.15); titratable acidity, 2.11 (0.79) ml; specific gravity, 1.0321 (0.0018); total solids, 12.22 (1.25) g; fat, 3.46 (1.24) g; solids-not-fat, 8.75 (0.28) g; lactose, 6.86 (0.26) g; total nitrogen compounds, 1.07 (0.14) g; protein, 0.81 (0.11) g; non-protein nitrogen compounds, 0.26 (0.05) g; casein, 0.50 (0.10) g; serum protein, 0.31 (0.09) g; ash, 0.20 (0.02) g; phosphorus, 13.5 (2.0) mg; iron, 0.15 (0.04) mg; chlorine, 45 (9) mg.
The analysis of variance showed that the seasonal differences were significa nt in titratable acidity, lactose content, total nitrogen compounds content, non-protein nitrogen compounds content and iron content, and that the regional differences were significa nt in titratable acidity, specific gravity, total solids content, fat content, solids-not-fat content, lactose content and iron content.

View full abstract

Effects of days post partum, age of mothers and sampling volume on the chemical compositions of human milk in 551 samples were tested statistically by the sequential classification.
Analysis of variance showed that days post partum had significant effects on pH value, tit ratable acidity, solids-not-fat content, total nitrogen compounds content, protein content, non-protein nitrogen compounds content, casein content, ash content and phosphorus content, that age of mothers had significant effects on total nitrogen compounds co ntent, protein content and phosphorus content, and that sampling volume had significant effects on specific gravity, total solids content, fat content, non-protein nitrogen compounds content and casein content.

View full abstract