Shonai persimmon is the common name for persimmons cultivated in the Shonai area of Yamagata Prefecture, Japan. They are also known as the cultivar Hiratanenashi (Diospyros kaki L.) and are one of the region’s most popular fruits. The systolic blood pressure of spontaneously hypertensive rats (SHR) fed basal diets supplemented with either persimmon or an extract of soluble tannins decreased when compared to SHR fed the basal diet, and increased after switching to the basal diet alone. Two persimmon food materials, persimmon paste and persimmon vinegar, that can be used for processing food containing persimmon were developed. Persimmon paste lacking astringency was developed by the addition of proteins such as silk fibroin (silk protein powder) to the persimmon homogenate. Persimmon paste processed from persimmon with its peel contained most of the original flavor and bioactive components of persimmon. Persimmon vinegar, referred to as Shonai persimmon vinegar, was produced using various microbes isolated from a vinegar brewery over an extended period (about two years), resulting in its characteristic taste and flavor, as well as its high amino acids content. Persimmon paste and persimmon vinegar are now used for the development of various foods and beverages.

抄録全体を表示

ドーナツの美味しさと泣きに重要な因子を特定し，ドーナツに適したフライ油の開発方法を示すために，様々な油脂の物性やドーナツの特性を評価した．その結果，フライ用油脂の上昇融点がドーナツの油染み量と，30°CにおけるSFCが官能評価での油っぽさやパサついた食感と関連することを見出した．また，上昇融点は高いほど望ましいが，概ね40°C以上，かつ30°CにおけるSFCが20%程度の油脂が物性，官能的に最もドーナツに適していた．これらの指標を基にして開発したドーナツオイルDは，上昇融点が46.3°Cと高いものの，30°CにおけるSFCが21.8%と低く，ドーナツのフライ用油脂として優れた特性を有することを確認した．また，ラットおよびヒトで吸収性を評価したところ，ドーナツオイルDは液体油よりも体に吸収されにくいことが分かり，ドーナツオイルDは物性，官能，および摂取カロリーの面でもドーナツに適した油脂であることを明らかにした．

抄録全体を表示

エステル化タピオカ澱粉を0%，6%，10%，15%混合し，13分間ゆでたうどんの，力学特性と，若年者および高齢者における嗜好性，咀嚼特性を検討した．
エステル化タピオカ澱粉を混合すると，混合濃度に関わらず，0%よりも有意に水分が多くて，やわらかいうどんになった．この中で，10%が，最も澱粉粒子間の隙間が広く，澱粉粒の膨潤・糊化が進行しやすい乾麺構造をもち，若年者・高齢者の両世代において，0%よりも有意にやわらかくて食べやすいと識別され，なめらかさが好まれた．しかし，咬筋および舌骨上筋群の咀嚼特性値に試料の有意な影響は認められなかった．
若年者と高齢者の嗜好性・咀嚼特性を比較すると，高齢者は，若年者と同じ混合濃度のうどんを食べた場合，咀嚼力が低下するため，同じ硬さであっても，その硬さを有意に好まなかった．また，高齢者では，嚥下能力の低下に伴う舌骨上筋群の筋力の低下を，咬筋を強く動かすことで補い，最終嚥下を行っていることが示唆された．

抄録全体を表示

γ-アミノ酪酸（GABA）は好塩基球様RBL-2H3細胞およびラット腹腔浸出細胞（PEC）に対し，10～1 000μmol/Lの範囲で濃度依存的にIgE誘導性およびイオノマイシン誘発性ヒスタミン遊離を抑制した．また，GABA_B受容体作動薬バクロフェンもRBL-2H3細胞およびPECのヒスタミン遊離を抑制した．これらの結果から，GABAは好塩基球やマスト細胞に対する脱顆粒阻害活性を有し，この阻害活性はGABA_B受容体を介して発揮されることが示唆された．

抄録全体を表示

ミニカボチャの貯蔵中におけるカロテノイド含量を高速液体クロマトグラフィー（HPLC）により分析した．ゼアキサンチンとルテインが，‘栗坊’，‘ほっこり姫’の両品種の収穫時の果実で主要なカロテノイドであった．ルテイン含量は両品種で最も高く，次いで，ゼアキサンチン，β-カロテン，ビオラキサンチン，アンテラキサンチン，ネオキサンチン，α-カロテンの順で蓄積がみられた．これらカロテノイド含量および糖度は，‘栗坊’では収穫後3ヶ月間増大し，その後減少した．‘ほっこり姫’では収穫後1ヶ月まで増加したが，2ヶ月後には減少した．

抄録全体を表示

Antioxidant micronutrients such as vitamins and carotenoids exist in abundance in fruits and vegetables and are known to contribute to the body’s defense against reactive oxygen species. Numerous recent epidemiologic studies have demonstrated that a high dietary consumption of fruits and vegetables rich in carotenoids or producing high serum carotenoid concentrations results in a decreased risk for certain cancers, diabetes, and cardiovascular disease. These epidemiologic studies have suggested that antioxidant carotenoids exert a protective effect against several lifestyle-related diseases. Beta-cryptoxanthin is a carotenoid pigment particularly found in Japanese mandarin (Citrus unshiu Marc.) fruit, which is heavily produced in Japan. Our nutritional epidemiologic survey, the Mikkabi Study, utilized data derived from health examinations involving inhabitants of the town of Mikkabi in Shizuoka, Japan. In this survey, we measured serum beta-cryptoxanthin as a specific bio-marker to estimate the consumption of Japanese mandarin fruit. The cross-sectional analyses of the Mikkabi Study indicated inverse associations between serum β-cryptoxanthin and the risk for atherosclerosis, insulin resistance, liver dysfunction, metabolic syndrome, low bone mineral density and oxidative stress. In this chapter, recent epidemiologic studies of the association between serum beta-cryptoxanthin and the risk for several lifestyle-related diseases are reviewed.

抄録全体を表示

In Japan, due to a decrease in Satsuma mandarin production and an increase in the number of citrus varieties produced, citrus extraction factories are forcing many products to be grown in small lots and other such facilities for mass production. In the juice industry, many factories are inefficiently operated. Therefore, the practical use of a juice by-product, effective use of small quantities of juice from various kinds of citrus, and the development of products that focuses on fruit functionality in regards to human health are required to improve the profitability of such factories.

抄録全体を表示