Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Volume 62, Issue 7
Displaying 1-7 of 7 articles from this issue
Review
  • Tadayuki Tsukatani
    2015 Volume 62 Issue 7 Pages 321-327
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    To determine microbial populations and their viability, methods assessing colonies formed and turbidity are generally used. However, these methods require a long incubation time. Thus, a rapid colorimetric microbial viability assay based on the reduction of the tetrazolium salt WST-8 via 2-methyl-1,4-naphthoquinone as an electron mediator was developed. The applicability of the assay for susceptibility testing of various bacteria to antibiotics, screening of antimicrobial substances, determination of water-soluble vitamins, and differentiation of Gram-positive and -negative bacteria was investigated. Good agreement was observed between results with the WST-8 colorimetric method and those obtained using conventional methods. The present assay method was superior to the conventional methods with respect to the overall rapidity, accuracy and convenience.
    Download PDF (2987K)
Article
  • Yasuhiro Doguchi, Kentaro Matsumiya, Yasuaki Takahashi, Waki Yukita, T ...
    2015 Volume 62 Issue 7 Pages 328-334
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    Freeze-thaw white sauces made by adding Propylene glycol monoorate (PO) or Propylene glycol monostearate (PS) to water phase (PWWS) kept rheological properties similer to that of unfrozen white sauce and showed better sensory properties than white sauce made by adding PO or PS to oil phase (POWS). In PWWS, retrogradation phenomena (i. e., syneresis, increasing of hardness and viscosity, aggregation of starch) were not observed clearly as compared to the control white sauce and POWS. This suggests that retrogradation phenomena are inhibited in PWWS. Results of measurement for starch-iodine color and X-ray structure analysis imply that starch-emulsifier complex inhibited retrogradation of PWWS. The reason for low inhibition of degradation by freezing in POWS seems to be attributed to a low degree of starch-emulsifier complex formation. In the future, functions of conventional emulsifier may be emerged by using this study method.
    Download PDF (3638K)
Technical Reports
  • Takehito Sagawa, Yuki Kudou, Takao Nishiguchi, Takatomo Kawamukai, Mot ...
    2015 Volume 62 Issue 7 Pages 335-340
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    Recently, studies on odor-active compounds and flavor release phenomena from foods have been carried out. During flavor release, rheological and thermodynamic phenomena occur within seconds. However, continuous analysis of volatile compounds from foods during flavor release is challenging because of the lack of facile procedures and adequate instrumentation for such measurements. Therefore, a system was developed using direct analysis in real time mass spectrometry to facilitate the continuous analysis of volatile compounds during flavor release. We also prepared model foods such as chocolate from sugar and oil and added two volatile compounds (l-carvone and d-limonene). Using the developed system, we successfully and continuously analyzed the release of volatile compounds from the model foods within seconds.
    Download PDF (1103K)
  • Tomoyasu Toyoizumi, Hirohito Yamamoto, Mai Sasaki
    2015 Volume 62 Issue 7 Pages 341-348
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    The present study aimed to clarify the most appropriate cooking condition for elderly people with mild mastication disturbance by using low-temperature steam cooking. We determined the hardness of carrots subjected to 75-90°C steaming conditions. Furthermore, we analyzed β-carotene, sugar and total ascorbic acid contents of carrots steamed at 80-90°C. Carrots steamed at 90°C for 30 minutes (min.) positively contributed to the elderly with mild mastication disturbance. Also, β-carotene, sugar and total ascorbic acid contents were maintained under this treatment condition. Furthermore, the carrot samples exhibited uniform hardness. These results indicate that steaming at 90°C for 30 min. is an optimal cooking condition for the elderly suffering from mild mastication disturbance and is applicable to all carrot regions.
    Download PDF (762K)
Research Note
Mini Reviews
Series
  • Ryoichi Masuda
    2015 Volume 62 Issue 7 Pages 354-355
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    Download PDF (304K)
  • Shigeto Uchiyama
    2015 Volume 62 Issue 7 Pages 356-363
    Published: July 15, 2015
    Released on J-STAGE: September 01, 2015
    JOURNAL FREE ACCESS
    S-equol is a major intestinally-derived bacterial metabolite of daidzein, one of the principal isoflavones found in soybeans and most soy foods. S-equol has a similar structure to estrogen, and binds to estrogen receptors to exhibit estrogenic activity. S-equol has been shown to bind to estrogen receptors (ER) α and β and to effectively activate both receptors, although with greater transactivation of ERβ. It has been proposed that the ability to make S-equol when soy is consumed may be an important factor in determining the clinical efficacy of a soy diet, the so-called “equol hypothesis”. Equol has many beneficial effects on menopausal women. However, equol production depends on the individual’s intestinal flora; and research has shown that only 30 to 50% of individuals in the populations studied are capable of producing equol from daidzein. A lactic acid bacterium, Lactococcus garvieae (Lactococcus 20-92 strain), with equol-producing capabilities was identified and isolated from human feces. Recently, we standardized the production of an S-equol supplement (SE5-OH) using this strain. Reports suggest that the S-equol supplement contributes positively to menopausal symptoms, bone health, metabolic syndrome and skin aging. In this paper, we introduce new insights into equol or SE5-OH based on epidemiological and clinical study.
    Download PDF (849K)
feedback
Top