In Japan, it has so far been said that the addition of a little amount of glutinous rice to common (non-glutinous) rice made cooked rice preferable.
This report ascertained the effect by sensory test. The optimum mixing ratio, however, depended on the species of rice, ; the most desirable percentages for Asahi (hard-quality rice), Sasashigure and Koshiji-wase (soft-quality rice) were 10, 5 and 3%, respectively.
The consistency of cooked rice in plastogram decreased with increasing amount of mixed glutinous rice, but such cooked rice showing 420-450 B.U. seemed to be preferred by Japanese.

View full abstract

It was reported previously that tricholomic acid and ibotenic acid (new flycidal amino acids isolated from Tricholoma muscarium KAWAMURA and Amanita strobiliformis (Paul) Quel, respectively) have a very good taste.
The characteristics of the taste were examined in details, and the followings were observed:
1. Taste potency of the new amino acids are much stronger than that of sodium inosinate and sodium glutamate.
2. There are synergistic actions between new amino acids and 5′-ribonucleotides.
3. DL-erythro-tricholomic acid (synthesized) has an extremely strong delicious taste, but its threo isomer has not.

View full abstract

1) Four kinds of extracts are compared by organoleptic test when they are in aqueous solution and are added to base solution composed of NaCl, spices, etc. The taste or additional effect to the base solution is, whale>mackerel pike>mackerel-I>mackerel-II (treated with Bioplase) in the order.
2) Amino acids in the extracts are separated by paper chromatography (Fig. 1). Much of histidine and lysine are found in mackerel pike and whale extracts. It seems that the histidine and lysine promote a good taste of the extracts.
3) Each extracts shows four to six ultraviolet absorptions on the one-way paper chromatogram and twelve on the two-way chromatogram (Tables 2, 3). One of them gives strong absorption in whale extracts and low in mackerel extracts.
4) Creatine and creatinine in the extracts are determined by Folin method (Table 1). The taste of extracts does not depend upon the concentration of these compounds.
5) 5′-ribonucleotides are determined by column chromatography (Fig. 2). It seems that its high concentration in these compounds does not always produce a good taste.

View full abstract

The analysis of 95 samples has shown the following contents of calcium and phosphorus in Laminaria products: the highest values of calcium and phosphorus were found in Kiri-konbu, that were Ca 1076mg%, P 591mg%. The lowests were calcium 172mg% in Konbu-tsukudani and phosphorus 35.4mg% in Konbu-tya. The contents varied over wide ranges and the Ca/P ratios were from 1.3 to 7.6. The values were: Kiri-konbu 451 to 1076mg% Ca, 145 to 334mg% P, Ca/P ratio 1.3 to 5.6; Konbu-tya 185 to 972 mg% Ca, 35 to 72mg% P, Ca/P 4.1 to 7.6; Tororo-konbu 609 to 889mg% Ca, 107 to 187mg% P, Ca/P 2.9 to 6.8; Ama-konbu and Su-konbu 372 to 559mg% Ca, 85 to 187mg% P, Ca/P 2.1 to 6.6; Konbu-tsukudani 202 to 288mg% Ca, 61 to 192mg% P, Ca/P 1.4 to 4.3; Konbu-natto 603 to 706mg% Ca, 108 to 207 mg% P, Ca/P 3.4 to 5.6; Tsume-konbu 739 to 883mg% Ca, 180 to 248mg% P, Ca/P 3. 4 to 4.9; Aoitakonbu 645 to 976mg% Ca, 162 to 341mg% P, Ca/P 2.9 to 4.0.

View full abstract

In U.S.A., the Recommended Dietary Allowances Table was published in 1963 since the latest issue in 1958, and in Japan, the similar table for the target value in 1970 was officially announced in 1963 since in 1959. In this report, our nutritional concept of F.N.C. was applied to the analysis on the transitional characteristics of quantitative and qualitative relationships between the nutritional allowances of each other elements to age groups and the difference of views on the dietary allowances between the two countries was made clear.

View full abstract

Heat-coagulated egg white proteins are digested at 37°C for 30 minutes by pepsin and trypsin.
Susceptibility of egg white proteins to pepsin was not affected by heating of proteins, while that to trypsin was increased with increasing temperature of heat treatment.
When egg white proteins were heated and then irradiated with ⁶⁰Co gamma rays, no dose effect was found with their susceptibility to pepsin and trypsin.
In the case of post treatment by heating, there was no temperature effect on the susceptibility to the pepsin action.
On the contrary to this, considerable combined effects between irradiation and post heating on the susceptibility to trypsin were observed.

View full abstract

Tests with rats showed that the feeding of heated soybean, Natto (a fermented soybean without sodium chloride), Miso (ditto with sodium chloride) or Tofu (congealed soybean curd) produced a high incidence of thyroid enlargement in rats, but the enlargement was prevented by increasing of small amount of iodine in the diets.
The inclusion of sodium chloride in iodine-deficient diets at levels of 3 per cent caused a pronounced hypertrophy of the thyroid and weight loss in rats. In this case the supplementation of iodine alone could not prevent the weight loss, but only the dosing of methionine together with iodine could. It was reported by Axcelrod et al. that thyroxine production was increased with increasing sodium chloride intake in rats. Thus the effects of a large intake of sodium chloride resembles in some respects those of administration of thyroxine.
It is well established that thyroxine increases the metabolic rate and oxygen consumption of animals and beyond small and very critical levels the thyroid hormone decreases growth and feed efficiency.
Charkey found that all of these effects of thyroxine can be reversed by methionine. The present findings that methionine prevented the weight decrease of rats fed a diet of high sodium chloride content may be explained by the antithyrotoxic effect of methionine.

View full abstract

The eighteen amino acids were determined by microbiological analysis on proteins, namely, albumin, globulin, prolamin and glutelin, obtained from the seeds of oat and ragi belonging to family Gramineae.
The protein fractions were found to differ from each other in their amino acid composition. Especially prolamin contained more glutamic acid, leucine and proline and less glycine, aspartic acid, lysine and arginine than those in other protein fractions. When compared oat belonging to subfamily Pooideae with ragi to subfamily Eragrostoideae in amino acid content of prolamin, the latter was high in alanine, aspartic acid, histidine, tyrosine, serine and threonine and low in basic amino acids and cystine. However, albumin, globulin and glutelin gave no remarkable difference in amino acid composition between the two cereals.

View full abstract

The relations between the mottled teeth, dental caries in high fluorine areas-Mito-cho, Mino-gun and Muikaichi-cho, Kanoashi-gun-in Shimane Prefecture and fluorine contents in drinking water were studied.
It was recognized that the fluorine contents in drinking water did not always coincide with the distribution of mottled teeth. Nevertheless the fluorine concentration in Mito-cho was higher than that in Muikaichi-cho, the number of the patients having the mottled teeth in the former was less than that in the latter. And the dental caries ratio shown in Mito-cho was higher than that shown in Muikaichicho. Therefore, it seemed that there must be some other factors that may cause fluorosis besides fluorine contentsin drinking water.

View full abstract

The plasma cholesterol lowering effect of the unsaponifiable fraction of corn oil and soybean oil was studied.
By molecular distillation of vegetable oils, volatile fractions containing the unsaponifiable of corn oil (100-160°C, 20-10μHg) and those of soybean oil (130-170°C, 20-12μHg) and linoleic acid glycerides fraction of safflower oil (175-180°C, 12-5μHg) were prepared (Table 1).
Young adult male rats of Wistar strain (approximate body weight 105g) were fed hypercholesterolemic diet containing 1% of cholesterol, 0.3% of sodium cholate and 10% of lard with 7.5% of linoleic acid glycerides, with or without the addition of the unsaponifiable fraction of corn oil or soybean oil (Table 2). The experimental periods were 6 weeks.
As shown in the Table 3, rats fed the diet containing only linoleic acid glycerides (I) maintained the highest level of plasma cholesterol and those fed the diet with the unsaponifiable of corn oil (II) and those fed the diet with the unsaponifiable of soybean oil (III) were found to have lower levels of plasma cholesterol.
The total liver lipids and the liver cholesterol were also lower for the rats receiving the unsaponifiable of corn oil and soybean oil than for those fed linoleic acid glycerides without the unsaponifiables.

View full abstract

The storage experiment was carried out under low temperature, comparing with natural condition, from March to September 1960. In this experiment, four varieties of husked rice were stored in Tokyo and Osaka governmental warehouses. Then the controlled condition was employed as below 13°C and 70-80% in relative humidity.
The results of the experiment showed that low temperature storage was especially effective to husked rice which otherwise would greatly change its chemical qualities in usual conditions.

View full abstract

Studies were carried out on the properties of phosphatases in the water-soluble fraction of edible marine invertebrates (shellfish, crab, prawn, cuttlefish and octopus).
Two kinds of acid phosphatases are found. One is inhibited by NaF, and little affected by Mg⁺⁺. The other is activated by Mg⁺⁺, Mn⁺⁺ and Co⁺⁺. Both are active on 2′ (3′) -AMP, β-glycerophosphate as well as on 5′-nucleotides.
Some properties of phosphatases in animal foods were summarized.

View full abstract

Some statistical observations were made on malnutrition in infants in Tohoku district with following results: I. Running parallel with the high mortality rate, malnutrition in infants aged up to two years was still frequent, i. e. 28.4% in infants aged 8-12 months and 24.1% in infants aged 12-18 months and particularly in following groups: infants of farmers and labourers, of later birth order and in delayed weanling.
II. Causes of malnutrition were low birth weight (9.1% of all cases), insufficient mother's milk (24.4%), inadequate artificial feeding (13.6%), inadequate weaning (34.7%), infections and diarrhea (9.5%) and endogenous disorders (9.5%).

View full abstract

Present paper deals with a preventive action of free amino acids for the development of oxidized flavor in raw and dried whole milk. Ion-exchange column chromatographic analyses revealed a difference in the contents of free amino acids between dried whole milk of normal and very oxidized flavor: the latter specimen was lower in content of total free amino acids, especially of serine, glutamic acid, proline, glycine, valine and tryptophan.
Among amino acids and their derivatives added to raw and dried milk, tryptophan, tryptamine and histidine were effective for either milk preparation in preventing the development of oxidized flavor, which was judged by organoleptic and TBA methods. A maximum antioxidative effect was attained by 2×10^-3M for tryptophan and histidine when added to raw milk, and 10^-4M for tryptophan and 2×10^-4M for histidine when added to raw milk and then made into dried milk.

View full abstract

The following results were obtained in the successive study of taste of tricholomic acid and ibotenic acid.
1. 5′-Adenine nucleotides, uridylic acid, and cytidylic acid intensify the taste of tricholomic acid and ibotenic acid.
2. In sodium chloride solution, tricholomic acid was about 5-10 times as effective as monosodium glutamate.
Besides, in the presence of 5′-inosinate and 5′-guanylate, tricholomic acid was about 10-30 times as effective as monosodium glutamate.
3. Hydrazides and amides of flavor amino acid, β-hydroxyglutamic acid, have no delicious taste.

View full abstract

The eighteen amino acids were determined by microbiological analysis in the the two-rowed and six-rowed barley samples on dehulling and milling.
There were no marked differences in amino acid composition between the two-rowed and six-rowed barley samples. When compared with the dehulled samples, their milled samples were higher in cnntents of glutamic acid and proline, and lower in contents of crude protein, glycine, valine, aspartic acid, lysine, arginine, serine and threonine. In both the dehulled and milled samples, the protein content showed positive correlations with its glutamic acid and phenylalanine contents and negative correlations with its glycine, lysine and serine contents with the exception of negative correlations with its valine and tryptophan contents in the dehulled samples and alanine, aspartic acid and arginine in the milled samples.

View full abstract

The monomeric, dimeric, and secondary product fractions in fatty acids obtained from thermally oxidized soybean oil were separated by silica gel column chromatography, and the chemical and infrared spectrum analysis and also the aduct formation with urea and casein were examined.
The mixture of monomer, dimer and secondary product esters was added to soybean oil of different degree of rancidification, and the changes of peroxide, acid and carbonyl values with the standing period were compared.

View full abstract

The amount of oil extracted from mayonnaise, boiled sardines, and fried “Ramen” was decreased during the storage. Soybean, sesame, whale, and olive oils of different stages of oxidation were mixed at 30°C with casein, albumin, or gluten and the amount of aduct formed with these materials Was measured.
For casein, this amount with whale oil was the most and these with soybean, sesame, and olive oils were found to be in the decreasing order, but no aduct formation was observed with gluten regardless the kind of oils.
It was also found that the higher the degree of thermal oxidation of oil, the larger the amount of aduct formed was.

View full abstract

It is well known that many kinds of gelatin are useful to our home life as the edible gelatin. The physical properties and chemical components of the edible gelatins were compared since their properties lack uniformity. Following physical properties were obtained: melting point, 28.5°C: viscosity 1.59 to 1.28: jelly strength, 581g to 307g.
The extremely higher values were obtained for the gelatin belonging to a higher grade although no correlation was found between a grade of gelatin and its property. The chemical components were found to be as follows: contents of protein, 88.15 to 80.77: ash, 1.45 to 0.67%. For every gelatin sample examined, existence of arsenic and sulphite was not confirmed, and a similarity with those in the forgoing literature was shown on the result of amino acid analyses.

View full abstract