Present investigation was undertaken in order to examine the condition for the determination of dietary fiber (DF) in the meal under administration on catering service for our college students. The meal consists of typical dishes for breakfast, lunch, and supper, respectively. Analyses were made by modifying the methods of Southgate and Van Soest, respectively. Cellulose powder, xylan (as a model of hemicellulose) and lignin-like material were used as model samples for fiber analysis and the recovery test was carried out for each sample, respectively. The result of recovery test for cellulose, xylan and lignin as crude fiber using AOAC method was 68.1, 1.0, 63.9%, respectively. For the analysis of samples containing cooked rice, starch must be removed by a-amylase and glucoamylase digestions. Complete removal of starch was necessary for the analysis by both the Southgate and the Van Soest methods. Conditions for these purposes were examined. The samples, from which starch was completely removed, were fractio ated into cellulose, hemicellulose and lignin, and the DF contents of the cellulose and hemicellulose fractions were determined by the Phenol H2SO4 method as glucose. Content of lignin was calculated from constant weight after ignition. Total amounts of cellulose, hemicellulose and lignin were shown as DF content in this report. DF contents in green vegetables were determined by the Van Soest neutral detergent method without pretreatment with enzyme. DF values determined by the Southgate and the Van Soest methods on some vegetables agreed well. Crude fiber contents were determined for all samples, and compared with the contents of DF on the same samples. As a result, the amount of ingested DF was about 15-19g per day, which was 2-3 times as high as the value of crude fiber.

View full abstract

It was found that peroxidized corn oil induced elevation of rat serum transaminases after 5 weeks oral administration, indicating that liver injury was caused by the peroxidized oil. When crude soyasaponins were added to the peroxidized process of corn oil as well as it was orally administered to rats with peroxidized corn oil, such elevation of transaminases was not observed. In addition to these actions, crude soyasaponins were found to reduce serum cholesterol and triglyceride. Purified soyasaponins, such as I, II, III, A1 and A2 was found to inhibit peroxidation of salad oil. It was shown that liver injury caused by peroxidized salad oil was protected by the addition of soyasaponin A1 to the process of peroxidation.

View full abstract

Head circumference, upper arm circumference, skinfold thickness (triceps and subscapular), nutrient and amino acid intakes of 1, 518 Hokkaido orphanage children, 1-18 years of age in 1976, were determined. Arm muscle area and arm fat area were calculated in comparison to the USA standard value for assessment of the nutritional status.
The boys' head circumferences were bigger than those of the girls. The upper arm circumferences was no difference between both sexes. Skinfold thicknesses (triceps and subscapular) among females were greater than that for males. Sexual dimorphism was evident above 6 years in triceps skinfold, and above 5 years in subscapular ones. The arm muscle area was greater in boys than in girls. Sexual dimorphism was noticed above 13 years. These values were lower than the USA standard. It was assumed that their protein intake of those children were insufficient. The arm fat areas in girls were superior to those of boys, and the sexual dimorphism was evident above 6 years. They surpassed those of the USA value. Therefore, their energy intake seemed to be sufficient. Their nutrient adequacies were insufficient in energy, protein, iron and ascorbic acid compared with those of the national averages.
From these results, in order to assess the nutritional status of these children without their dietary data, it necessitates the study of the Japanese upper arm anthropometric data. These findings will apparently contribute as a standard value for assessment of the nutritional status of children in Asia of Mongolian descent.

View full abstract

Roles of SH and amide groups for heat-induced aggregation of wheat gluten were investigated.
The crude glutenin fraction was far more sensitive to heat than the crude gliadin portion of gluten.
The beat-induced aggregation of wheat gluten was not observed in the range of pH 2 to 4, but the gel formation was accelerated by the addition of reducing agents having SS bond cleaving ability. The hardness of gel increased with rising pH.
The thiol blocking reagents prevented the heat-induced gel formation of gluten. SH-modified gluten also could not form the gel.
The deamidation and succinylation prevented the heat-induced aggregation of wheat gluten.
These results may suggest that the heat-induced aggregation of wheat gluten is due to the formation of additional disulfide cross-links between chain molecules of the protein by SH-SS exchange reaction.

View full abstract

The mode of hydrolysis of glucosyl-sucrose (G₂F) and maltosyl-sucrose (G₃F) was studied with brush border membranes and purified sucrase-isomaltase complex from rat intestinal mucosa. Hydrolytic products of ¹⁴C labeled G₂F and G₃F were separated by paper chromatography.
The time course of the chromatographic profiles showed that both G₂F and G₃F were initially hydrolyzed from the glucose of non-reducing end by glucoamylase from brush border membranes and maltase activity of purified sucrase-isomaltase complex, and then the produced G-F was finally hydrolyzed to glucose and fructose by sucrase from brush border membranes and purified sucrase-isomaltase complex.

View full abstract

Effects of α-glucosidase inhibitor BAY g 5421 on the disaccharidases were studied with rat intestinal brush border membranes and purified sucrase-isomaltase complex (S-I complex) .
Among the disaccharidases in brush border membranes, glucoamylase was the most sensitive, whe reas isomaltase was the most insensitive to BAY g 5421. In an inhibitor concentration of 10μM, the inhibition of glucoamylase was 92.3%, that of sucrase, maltase, and isomaltase was 82.3%, 70.9% and 7.2%, respectively. Kinetic studies revealed that BAY g 5421 inhibited sucrase, isomaltase, and glucoamylase competitively.
Inhibitory effects of BAY g 5421 on the purified S-I complex were similar to those on disaccharidases of brush border membranes.

View full abstract

The activity and localization of hydrolysis enzyme of maltitol and the effect of maltose on maltitol hydrolysis were studied using the rat intestinal mucosa. The utilization of maltitol was, further, observed in the fasted and in the fed rats. The results obtained were as follows:
1. The hydrolysis activity to maltitol was highest in the jejunum and was about one-twentieth of that to maltose.
2. The maltitol hydrolysis by jejunal enzyme was strongly inhibited in the presence of maltose.
3. It was suggested that maltitol was slowly hydrolyzed by maltase.
4. When the animal was simultaneously given with maltitol and diet, the utilization of maltitol was significantly reduced as compared with that of the dose of maltitol alone.
5. A portion of maltitol administered was absorbed without hydrolysis from intestine, and the native form, maltitol, was excreted in the urine.

View full abstract

Quantitative analysis of purine bases in fishes and fish products was accomplished using the highpressure liquid chromatography on the cation exchange resin column (Yanaco SCX-1001, 0.8×50cm) . The separation of bases was performed within 30min and reproducibled under a constant flow rate (1.5ml/min) and column temperature (53.5°C).
Total purine contents were as follows; fishes: 0.51-1.54, roes: 0.12-0.84, shell-fishes: 0.74-1.28, squids: 1.14-1.31, octopus: 0.95, prawn: 1.05-1.90 and crabs: 0.70-0.96mmol/100g wet basis respectively.
Hypoxanthine content accounted for about 70% of total purine contents of fish.

View full abstract

Effect of 2-pyrrolidone-5-carboxylic acid (PCA) on tin corrosion in plain tin-plated can model systems were studied. water solutions of PCA, sucrose and L-ascorbic acid (AsA) were packed in cans. Tomato juice sample with and without added PCA were canned similarly. Each test pack was allowed to stand at 37°C for 60 days. Detinning was found remarkable even in the initial stage of storage in the test packs containing PCA alone, with formation of white deposits which are probably composed of PCA and tin. In the case with the test cans containing the tomato juice samples with added PCA, a remarkable detinning phenomenon was observed only after 30 days of storage. Neither sucrose nor AsA had any significant effect on detinning rate under our experimental conditions. It is thus concluded that PCA acting as one of the factors accelerating detinning in a plate can system, have an adverse influence on the storage of canned tomato products.

View full abstract

This experiment was designed to examine the effect of egg ingestion on serum lipid levels in man. Seven healthy adults (3 males, 4 females) were fed five eggs daily for seven days. The concentrations of total cholesterol, HDL cholesterol, phospholipid and triglyceride in serum were measured before and during the experiment. Total cholesterol and phospholipid were significantly increased after egg ingestion (p<0.05) . However the effect of egg ingestion to the serum cholesterol level seems to be lower than that resulted from the dietary intake of saturated fatty acid. Other lipids and atherogenic iadices did not change in 7 subjects. Anyway very wide differences were found in individual responses. Therefore, the establishment of a new test of loading dietary fats may contribute to predict the atherogenic diseases better than the single measurement of serum lipid in our daily life.

View full abstract

To know a shelf-life of margarine, eleven kinds of household margarine were preserved at 5°C and the change of POV, AV and vitamin A content were investigated, together with sensual check. Besides, unwrapped samples of seven kinds were left in refrigerator and taking out for one hour every day, as a usual handling condition. In addition, as abnormal storage condition, similar samples were exposed to fluorescent light or left under sunlight.
Results obtained were as follows:
1) In the shelf-life test, only one sample of high linoleic type developed odor slightly after 12 months. All samples under usual handling condition were not developed any odor for 3 months. However, under fluorescent light, samples of high linoleic type developed abnormal odor within 2 to 5 days, and all samples under sunlight showed same tendency within 5 hours to 2 days.
2) POV and AV were hardly changed during the shelf-life test and vitamin A was remained 97.8% (average) after 12 months.
3) Under usual handling condition, POV was hardly changed and average of vitamin A remained was 99.0% after 3 months. However, under sunlight, POV increased to 45.94-4. 32 (x: 17.56) and average of vitamin A remained was 78.9% after 5 days. In this case, samples of high linoleic type tended to deteriorate more than those of common soft and hard type margarines. But, AVs were hardly changed in either condition.

View full abstract