Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 54, Issue 2
Displaying 1-5 of 5 articles from this issue
Articles
  • Takafumi Iguchi, Ayumi Kawata, Hitomi Arimitsu, Toshiro Watanabe, Tapa ...
    2007 Volume 54 Issue 2 Pages 61-66
    Published: February 15, 2007
    Released on J-STAGE: October 04, 2007
    JOURNAL FREE ACCESS
    The effect of fermented barley extract (FBE) on experimental allergic rhinitis was investigated. FBE was fed (2% in diet) to sensitized mice for 5 weeks. FBE significantly inhibited nasal symptoms (sneezing and nasal rubbing) and reduced the level of antigen-specific immunoglobulin E (IgE) in serum. In addition, FBE reduced production of interleukin-4 (IL-4), a Th2-type cytokine, from the spleen cells of sensitized mice. In contrast, oral administration of FBE increased the production of interleukin-12 (IL-12) from the spleen cells of normal mice. These results suggest that FBE possesses anti-allergic effects and that its mechanism is related to suppression of differentiation in Th2-type cells.
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  • Mami Takahashi, Hatsue Moritaka
    2007 Volume 54 Issue 2 Pages 67-74
    Published: February 15, 2007
    Released on J-STAGE: October 04, 2007
    JOURNAL FREE ACCESS
    The effects of monascus pigments (MP) on the microstructure and color tone of bread were investigated by SEM microscopy and measurement of mechanical properties and color tone. With increasing MP concentration, it became more difficult to clearly observe the starch particles of dough, and the gas cell walls of the breads contained many small holes. For breads containing MP, hardness was decreased and cohesiveness was increased (1.0% MP) as compared with bread alone. The color tone of breads shielded from light did not change, but that of breads containing 0.1 to 1.0% MP which were subjected to ultraviolet light changed dramatically. Breads containing 0.005% MP and 0.01% MP were ranked higher in terms of color tone, flavor and overall evaluation compared with breads containing 0.1 to 0.5% MP and those with no MP.
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  • Toshinori Noguchi, Kazuya Nakamura, Takeshi Nagai, Shin-ichi Katsuda, ...
    2007 Volume 54 Issue 2 Pages 75-81
    Published: February 15, 2007
    Released on J-STAGE: October 04, 2007
    JOURNAL FREE ACCESS
    We previously reported that gamma aminobutyric acid (GABA) was contained in potato and potato snacks. In addition, it is well known that potato contains abundant amounts of potassium. It is therefore expected that potato containing GABA and potassium will have a reductive effect on blood pressure.
    In this study, the effects of a single oral administration of potato snacks on blood pressure (BP) in spontaneously hypertensive rats (SHR) and normal-blood-pressure rats (WIST) were investigated. The concentrations of plasma GABA and GABA contained in potato snacks were measured by HPLC, and blood pressure was measured by the tail-cuff method.
    After 30 minutes, plasma GABA concentration was transiently increased in GABA-enriched potato snacks as well as GABA standard solution. Moreover, 4-8 hours after administration of certain types of snack product made mainly from potato (placed on the market), a significant lowering of SBP and DBP was observed in SHR, but no effects were observed in WIST. In contrast, a product made mainly from wheat flour (not containing GABA) had no influence on BP. Furthermore, ingestion of GABA-enriched potato snacks (1.7mg/kg b.w.) resulted in a reduction in SBP to about 35mmHg.
    These results show that GABA from potato snacks is absorbed and may be detected in plasma, and has a dose-related reductive effect on BP.
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Technical Report
  • Masataka Uchino, Namiko Masubuchi, Yukiko Kurosawa, Tomohiro Noguchi, ...
    2007 Volume 54 Issue 2 Pages 82-86
    Published: February 15, 2007
    Released on J-STAGE: October 04, 2007
    JOURNAL FREE ACCESS
    Because wheat contains a protein that can trigger allergies, the presence of wheat must be indicated on food products in Japan. One method for detection of wheat is by PCR. However, in the general detection method, only one primer set is used. In this study, we developed a new primer set for detection of wheat to protect against false results. Two wheat primer sets, 1 and 2, were constructed. The PCR product using set 1 showed a band around the same molecular weight not only as wheat and rye-wheat containing an allergen compound, but also rye. Two amplified DNA sequences specific to wheat and rye-wheat, using primer set 2,800bp and 500bp, were cloned and the sequences were determined. Two STS primer sets, K800 and K500, were reconstructed based on these sequences. PCR conducted using these sets showed specific bands, 800bp, 500bp and 450bp. These were useful for testing of food products containing wheat. In addition, our results showed that the K500 set was superior to the K800 set.
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