Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 62, Issue 2
Displaying 1-6 of 6 articles from this issue
Review
Series—Excellent Study on Food at Public Research Organization
  • Takumi Onda
    2015 Volume 62 Issue 2 Pages 63-68
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    Recently, the prevention of phenolic off-flavor ‘phénolé’ has become a focus in red winemaking. We first investigated the frequency of phénolé in samples of commercial red wines produced in Japan. Almost 80% of the samples contained phénolé at a concentration of less than 0.100mg/L. Thus, it was clarified that most of the red wines produced in Japan are of high quality and contain minimal phénolé. Yeast cells belonging to the genus Brettanomyces were present in some wine samples that contained high concentrations of phénolé. These wine samples also showed high pH values. Furthermore, screening, isolation and characterization of phenol-producing yeast strains were performed during the red wine production process in Japan. Some yeast isolates were isolated from red wine samples that were collected from barrels. Using standard morphological and biochemical tests, these isolates were identified as belonging to the genus Brettanomyces. The isolates were inhibited by 0.6mg/L molecular sulfur dioxide. Further studies focusing on the prevention of Brettanomyces contamination are expected.
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Review
  • Keiichi Fukui, Koichi Sugita, Norihiko Terahara, Ikuo Suda
    2015 Volume 62 Issue 2 Pages 69-78
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    Purple sweet potato rich in acylated anthocyanin (YGM) pigments was used to develop a vinegar with a deep color and high functionality. The addition of purple sweet potato to the acetic acid fermentation process, together with seed vinegar and pure ethanol, was more effective than the use of a saccharification source, utilized previously. Furthermore, use of concentrated pigment extract instead of purple sweet potato provided a brewing method for ‘red vinegar’ exhibiting twofold higher YGM concentration. This red vinegar was expected to have high functionality since it contains acetic acid, purple sweet potato-derived components, and brewing ingredients. Isolation and structural determination of the brewing components resulted in the identification of new acylated polyphenols. A two-step purification method using an adsorption resin column was established for the large-scale preparation of the major component, 6-O-caffeoylsophorose (CS). A single oral administration of CS to maltose-loaded SD rats caused an effective anti-hyperglycemic effect via the acute inhibition of α-glucosidase in the small intestine. In addition, CS was found to be transported across Caco-2 monolayers by the monocarboxylate transporter. Absorbed CS may promote glucose uptake into skeletal muscle cells. Taken together, CS or the brewed vinegar developed in this study could serve as new functional foods and help prevent lifestyle-related diseases, for example by exhibiting an anti-diabetic effect.
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Articles
  • Kouichi Takagi, Izumi Matsunaga, Kazuyuki Kudo, Mayumi Ohnishi-Kameyam ...
    2015 Volume 62 Issue 2 Pages 79-87
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    Polysorbate, a food additive in processed foods, is detected and quantified by TLC and absorption spectrophotometry according to the official method. We detected false-positive substances in pork meat free from polysorbate and identified them as phosphatidylcholines of various fatty acid chain lengths after TLC fractionation and LC/MS analysis. The use of a solid phase extraction column to absorb phospholipids enables the removal of polysorbate-false-positive substances in pork meat. The added purification procedure has no effect on the sensitivity of detection and quantification of polysorbate added to pork meat.
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  • Nobuya Shirai, Tomoyuki Higuchi, Hiramitsu Suzuki
    2015 Volume 62 Issue 2 Pages 88-94
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    The effects of simultaneous intake of green tea extracts and fish oil for 6 months on cognitive function, assessed using the revised Hasegawa’s dementia scale, and plasma lipid levels in the elderly was investigated. Simultaneous intake of green tea extracts and fish oil significantly improved cognitive function compared with the placebo group at 6 months. Plasma docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) levels of both groups were increased at 3 and 6 months compared with initial levels. Further, the plasma DHA and EPA levels of the green tea extracts and fish oil group were significantly higher than the placebo group at 3 months. The plasma triacylglycerol (TG) concentration was significantly lower in the green tea extracts and fish oil group than in the placebo group at 6 months. These results indicate that the simultaneous intake of green tea extracts and fish oil may improve cognitive function and lower plasma TG concentrations in the elderly.
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  • Shin-ichi Yoshida, Masafumi Haramoto, Tomohiko Fukuda, Hidenori Mizuno ...
    2015 Volume 62 Issue 2 Pages 95-103
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    To identify optimal conditions of “GABA Enriching Equipment” for making GABA enriched high eating quality whiterice (GABA rice), we measured the GABA contents in whiterice and performed sensory evaluation and volatile compounds analysis of cooked rice, using the Hokkaido rice cultivar “Yumepirika”. Quantity of GABA included in GABA rice following a 3-hours enrichment had much about 10 times of normal whiterice at 11.4mg/100g of whiterice. Sensory and volatile analysis of cooked rice showed that GABA rice following a >4-hours enrichment process had distinctive “grassy and raw smells”. Therefore, we concluded that a 3-hours enrichment process was the most suitable for GABA rice. The stress relief effects of GABA rice in humans were investigated in a randomized, placebo-controlled, double-blind clinical trial.Thirty-nine adult subjects were enrolled in this study and were divided into the following two groups : GABA rice or placebo whiterice; 150g of whiterice was fed daily for eight weeks. VAS tests revealed that the mental condition and quality of sleep tended to improve by the intake of GABA rice. In addition, blood cortisol and adiponectin levels indicated that stress load tended to be lighten by GABA rice. In conclusion, the intake of GABA rice with a 3-hours enrichment process is effective for gently lightening the stress load.
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  • Kazuhito Takemoto, Mariko Asano, Kyoko Takahashi
    2015 Volume 62 Issue 2 Pages 104-113
    Published: February 15, 2015
    Released on J-STAGE: March 31, 2015
    JOURNAL FREE ACCESS
    In order to identify the allergenic proteins in Norin 61, a Japanese domestic wheat cultivar, the soluble (F1), salt-soluble (F2), and ethanol-soluble (F3) fractions were extracted from the whole wheat. The results of antigen-induced immune responses to the sera of 13 children with wheat allergy showed that F3 had a positive reaction to all serum samples. The LC-MS/MS analysis of 2D-PAGE spots showed that the major allergens were γ-gliadin, low-molecular-weight glutenin subunits, and α-gliadin. Further, ω-5 gliadin, a major allergen in children with wheat allergy, was not detected in the ethanol fraction of Norin 61. The allergenicity of F3 decreased dramatically when boiled at pH 10, but was stable at high temperature and high pressure.
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