In our previous study, we showed the presence of liver lipid-lowering activity in the rat by Miyazaki-koimidori (KM), a traditional variety of bitter melon (Momordica charantia). Here, we studied the effect of novel varieties of M. charantia and ethanol/water extracts on rat liver lipid levels. First, we found that the liver lipid-lowering activity of Sadowara-sangou (S3), a main variety of bitter melon in Miyazaki was comparable to that of KM. Next, the effect of ethanol/water (100 : 0, 80 : 20, 60 : 40) extracts of S3 on liver lipid reduction was examined, and we found that the 60% ethanol extract was the most effective in lowering hepatic triglyceride levels. Finally, in addition to S3, 4 novel bitter melon cultivars (Miyazaki-N-ichigou, N1 ; Miyazaki-N-nigou, N2 ; Miyazaki-N-sangou, N3 ; Miyazaki-N-yongou, N4) were fed to rats and the serum and liver triglycerides were analyzed. Among the 5 varieties, N3 and N4 tended to exert the most potent hepatic triglyceride-lowering activity, suggesting a variety-dependent difference. In these experiments, diets containing either bitter melon or ethanol/water extract caused no adverse effects on food intake or growth of rats, and the effects on serum lipids were marginal.
The results of the present and previous studies clearly show that bitter melon exhibits a potent hepatic triglyceride-lowering activity.

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The velocity of swallowed foods moving through the pharynx was measured using an ultrasonic pulsed-Doppler method. The effect of the mass of swallowed foods on velocity distribution was examined in eight subjects. Water, which dysphagia patients tend to aspirate into the trachea, and yogurt, which is suitable for dysphagia patients to swallow, were used as sample foods. The velocity spectra taken for water and yogurt passing just above the epiglottis of the pharynx were analyzed.
The maximum and mean velocities for each subject were calculated from the velocity spectra. The maximum velocity of yogurt was less than 50% of the maximum velocity of water, indicating that high-velocity food particles cause aspiration in dysphagia patients. The maximum velocity of yogurt decreased as the mass swallowed decreased from 15 to 3g. The maximum velocity of water also decreased as the mass swallowed decreased from 6 to 3g, suggesting that a small amount of food (around 3 g) is less likely to cause aspiration than a larger amount of food.

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Mycelial mat diameter and germinated conidia zone (fruiting zone diameter) of Aspergillus niger during culture on potato dextrose agar (PDA) medium were analyzed under various temperature conditions. In this study, several growth prediction models (modified Logistic, Gompertz and Weibull models) were applied and compared to describe fungal growth curves. The Weibull model proved to be the most suitable fungal growth model, describing growth as a function of temperature. The new Weibull model best described the growth of mycelial mat and fruiting zone diameters between 18°C and 35°C. Measurements for mycelial mat and fruiting zone diameters of A. niger subjected to a temperature change between 20°C and 30°C closely matched values predicted with this new Weibull model. Since the growth prediction of fungal colonies under temperature changes has not yet been reported, the results of this study can be applied to fungal control and fungal fermentation.

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Japanese persimmon (Diospyros kaki Thunb) leaves contain large amounts of vitamin C and polyphenol, but there are few reports on the edible young leaves, which are prepared by deep-frying (tempura). The young leaves of 11 cultivars of Japanese persimmon (Fuyu, Jiro, Maekawa Jiro, Izu, Tokyogosho, Matsumoto Wase Fuyu, Youhou, Zenjimaru, Nishimura Wase, Saijo, Hiratanenashi) were collected in May 2006 in Tokyo and Yokohama, and 3 kinds of leaves were deep-fried. Total vitamin C content averaged 756.2±139.0mg/100g fresh weight with Hiratanenashi containing the highest amount at 978.7mg/100g and Fuyu containing the lowest amount at 567.1mg/100g. Polyphenol content expressed as tannic acid averaged 927±217mg/100g fresh weight with Zenjimaru containing the highest amount at 1484mg/100g and Fuyu containing the lowest amount at 569mg/100g. Average vitamin C and polyphenol levels did not differ between the young leaves of the sweet-type and astringent-type persimmons. After deep-frying, total vitamin C content decreased and polyphenol content changed very little compared to fresh leaves. Intake of a deep-fried young persimmon leaves (5-7cm) corresponds to the intake of 3.7mg of vitamin C and 5.3mg of polyphenol.

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Microwave drying characteristics and physical properties, such as hardness, volume, surface area and color, of a sliced radish were investigated at moisture contents ranging from 1.0 to 0.2 (d.b. decimal). These drying characteristics and physical properties were then compared with those of hot air and vacuum drying. For microwave drying, porosity and surface area were increased, although they were decreased for hot air and vacuum drying processes. Using surface area measurements taken after each of the three drying methods, drying characteristics involving shrinkage (or expansion) were compared. These findings show that the microwave, hot air and vacuum drying processes are in the first falling rate period from 1.0 to 0.2 (d.b. decimal). Changes in the moisture content of the samples were analyzed by the exponential model, which agreed well with the empirical moisture content changes. The drying-rate constants of radish during microwave, hot air and vacuum drying were estimated to be 1.22×10⁻³,0.14×10⁻³ and 0.18×10⁻³ s⁻¹, respectively. In addition, color deterioration of radish could be prevented using microwave drying.

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