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Volume 41 (2000)
- Issue 6 Pages 347-
- Issue 5 Pages 297-
- Issue 4 Pages 233-
- Issue 3 Pages 163-
- Issue 2 Pages 95-
- Issue 1 Pages 1-
Volume 41, Issue 2
Displaying 1-10 of 10 articles from this issue
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Review
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Yusuke KANKE, Masahiko IWAMA2000 Volume 41 Issue 2 Pages 95-108
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSDownload PDF (2272K)
Originals
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Yukimasa AZUMA, Yoichi NOBUHARA, Katsuhiro DATE, Katsutoshi OHNO, Kazu ...2000 Volume 41 Issue 2 Pages 109-115
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSEndocrine-disrupting effects of styrene dimers (SD: NSD-01, 08, 09) and styrene trimers (ST: NST-01, racemic mixture; NST-03, diastereomeric mixtures; NST-12, diastereomeric mixtures), which are styrene oligomers present in polystyrene cups of instant noodles, together with styrene monomer (SM), were investigated with both in vitro and in vivo assay systems. In estrogen, androgen and thyroid hormone receptor binding assays, SM, SD and ST showed no binding activity to rat receptors. In Hershberger assay, SM, SD and ST did not induce anti-androgenic alteration in seminal vesicle, ventral prostate and levator ani muscle+bulbocavernosus muscle of castrated immature male rats. Furthermore, SM, SD and ST did not affect the serum prolactin concentration in ovariectomized female rats. Thus, it appears that these SM, SD and ST have no endocrine-disrupting effects.View full abstractDownload PDF (712K) -
Kimiko KAN, Hirofumi USHIYAMA, Tetsuya SHINDO, Shin-ichi UEHARA, Kazuo ...2000 Volume 41 Issue 2 Pages 116-121
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSIn June 1998, a food poisoning incident due to ingestion of cooked fish, on the lunch menu at a restaurant, occurred in Tokyo. Twenty-one of forty people were poisoned. Their main symptoms were urticaria, headache and palpitation.
A total of 18 fish samples related to the poisoning were examined for non-valatile amines. Histamine was detected at 0.4∼7.3 mg/g in 10 samples. We concluded that the food poisoning had been caused by histamine in the cooked fish. The levels of free histidine, a precursor of histamine, were lower in histamine-positive samples (0.05∼6.5 mg/g) than in histamine-negative samples (8.0∼11 mg/g), suggesting the conversion of a part of free histidine to histamine in the former.
The form of the lateral line of the fish sample agreed well with that of “Abura-sokomutsu” (Lepidocybium flavobrunneum). In addition, lipid contents were 21∼25% in the fish and wax contents in the lipid were 74∼88%. Consequently, the fish responsible for the poisoning was confirmed to be “Abura-sokomutsu”.View full abstractDownload PDF (521K) -
Kyoko SATO, Shiho SAKAMOTO, Tamio MAITANI, Takashi YAMADA2000 Volume 41 Issue 2 Pages 122-125
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSRecently, the tumorigenicity of kojic acid, which is widely used in foods and cosmetics in Japan, was reported. The present study was carried out to clarify the effect of cooking, e.g., washing, preservation methods, and boiling, on the residual amount of kojic acid in northern shrimps with shells, which were treated with a solution of a commercial preparation of kojic acid. Refrigeration and subsequent thawing decreased the amount of kojic acid in the shell and meat of northern shrimp. Kojic acid appeared to be released during thawing. When the shrimps were washed, the amount of kojic acid in the meat was the same as that in the meat of unwashed shrimp. Therefore, washing did not affect the residual amount. When the shrimps were stored in a refrigerator, the amount of kojic acid in the meat was greater than that in shrimp meat stored at -80°C. Boiling the shrimp significantly decreased the amount of kojic acid in the shell and meat. It was considered that 80∼90% of the kojic acid in the total shrimp was removed by boiling.View full abstractDownload PDF (417K) -
Tsuyuji SHIMADA, Masakatsu ICHINOE2000 Volume 41 Issue 2 Pages 126-132
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSPenicillium strains isolated from imported and domestic mold-ripened cheeses were examined for mycotoxin-producing ability by analytical TLC and HPLC. Sixteen of 37 strains of P. roqueforti were able to produce mycophenolic acid in 2% yeast extract-5% sucrose broth (YES). Twenty-seven of these strains had been isolated from imported blue-veined cheese varieties. Of these 27 strains, only 5 isolates from Roquefort cheese (14.7∼55.0 μg/mL) and 2 out of 5 isolates from Danablu cheese (5.3, 17.7 μg/mL) had mycophenolic acid-producing potential in culture at 14°C. None of the examined strains from Gorgonzola, Stilton and Cambozola cheeses produced mycophenolic acid. In contrast, 9 out of 10 P. roqueforti strains from domestic blue-veined cheese were able to produce 4.1∼12.2 μg/mL mycophenolic acid. All P. roqueforti strains examined showed the ability to produce roquefortine C.
All of 20 strains of P. camemberti isolated from imported and domestic white mold cheeses were able to produce 0.05∼6.09 μg/mL cyclopiazonic acid in YES broth at 25°C.View full abstractDownload PDF (2579K) -
Hiroyuki MASUDA, Masahiko IWAMA, Masae IWASAKI, Yusuke KANKE, Yukio US ...2000 Volume 41 Issue 2 Pages 133-136
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSMale weanling ICR mice were fed diets composed of milk-casein or wheat-gluten at a 20% protein level. After being fed for 2 weeks, the mice were injected with 0.5 μg/mouse endotoxin, lipopolysaccharide (LPS) from E. coli, or an equivalent volume of normal saline. The animals were euthanized by decapitation at 24 hours post injection, and hepatic tissues were removed and processed to assess various enzyme activities. The endotoxin LPS injection reduced P450 content and GST activities toward 3,4-dichloronitrobenzene and trans-4-phenyl-3-buten-2-one, while the treatment raised GSSG-R activity, in mice fed the casein diet. When LPS was injected into animals fed the gluten diet, only the P450 content was lowered. These results suggest that a drastic loss of hepatic P450 caused by the endotoxin LPS under conditions of protein malnutrition may have a harmful effect on various biological systems.View full abstractDownload PDF (478K) -
Takeshi MATSUOKA, Yoshimi KAWASHIMA, Hiroshi AKIYAMA, Hirohito MIURA, ...2000 Volume 41 Issue 2 Pages 137-143
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSA method using polymerase chain reaction (PCR) was designed for the detection of genetically modified maize (GM-maize). There are four lines of GM-maize imported from the United States, and the presence of recombinant deoxyribonucleic acid (DNA) in the maize could be detected with four pairs of specific oligonucleotide primers designed from the sequences of the newly introduced genes. The maize zein gene was also detected as an internal control. This method allows specific detection of each of Bt11, Event176, MON810 and LIBERTY by using pairs of specific primers designed to amplify a segment including part of the exogenously introduced sequence and part of the intrinsic maize sequence. The detection sensitivity was about 0.05% for Event176, MON810 and LIBERTY, and about 0.01% for Bt11. To distinguish among three insect-resistant GM-maize lines, we designed a multiplex PCR method. These three GM-maize lines were distinguishable on the basis of the expected lengths of their amplicons.View full abstractDownload PDF (2223K)
Notes
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Keiko HIRATA, Kohichi ITO, Masako HIROKADO, Yoko UEMATSU, Kumi SUZUKI, ...2000 Volume 41 Issue 2 Pages 144-148
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSA rapid and simple method of determination of the sulfur dioxide content from residual sulfite in natural food color such as grape skin extract and elderberry color by capillary electrophoresis (CE) was developed.
After distillation for 22 minutes under bubbling nitrogen gas by using a modified Rankine apparatus, the sulfite in samples was converted to sulfur dioxide. The sulfur dioxide was trapped in a 0.6% hydrogen peroxide solution as sulfuric acid. The sulfate ion was determined by CE using a 80.5 cm fused silica capillary column with a buffer for organic acid pH 5.6, with indirect UV detection at 240 nm against the reference at 200 nm. The recoveries of sulfur dioxide 25∼1,000 μg/g added to grape skin extracts and elderberry colors were 86∼104% and the quantitative limit was 15 μg/g.
The proposed method was applied to 10 commercial food colors. Sulfur dioxide was detected in 5 grape skin extracts at levels of 38.4∼944 μg/g, but was not detected in 5 elderberry colors. The values determined by CE and colorimetry were in good agreement.View full abstractDownload PDF (481K) -
Kazuhiro FUJITA, Kanako YAMAGUCHI, Shin MATSUOKA, Masahiko TAKAYAMA, M ...2000 Volume 41 Issue 2 Pages 149-153
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSA biological method for determination of residual benzylpenicillin (PCG) in livestock products was evaluated. PCG was extracted from a sample with distilled water. The extract was deproteinized by adding tungstic acid, followed by a Bond Elut C18 cartridge clean-up procedure. The cylinder method was employed for quantitative determination, and microbioautography for identification of PCG. The average recovery at the maximum residue limits recommended by the Codex committee was 80.7% and the determination limits were 5 ppb (muscle, liver, kidney) and 1 ppb (milk).View full abstractDownload PDF (464K) -
Yoko KAWAMURA, Rika YONEZAWA, Tamae MAEHARA, Takashi YAMADA2000 Volume 41 Issue 2 Pages 154-161
Published: April 25, 2000
Released on J-STAGE: January 11, 2008
JOURNAL FREE ACCESSA simultaneous determination method for additives in polyethylene and polyvinyl chloride was applied to those in polypropylene. The recoveries of 29 additives spiked in polypropylene were between 63.1∼114.1% and this method was largely satisfactory. The residues of 84 additives were investigated in 39 kinds of food contact polypropylene, such as airtight receptacles, straws, mugs, a pan for microwave oven, wrapping films for rice balls, cups for pudding, bags for bread, etc. They contained mainly antioxidants and lubricants. Among the antioxidants, Irganox 1010 was detected most frequently at levels of 74∼2,649 μg/g, followed by Irgafos 168 and BHT. As lubricants, oleamide, steamide, erucamide, 3 types of hydrocarbons and others were found. Surfactants, e.g., monopalmitin and monostearin, and plasticizers, e.g., DEHP, BBP and DINP, were also present.View full abstractDownload PDF (709K)
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