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Volume 46 (2005)
- Issue 6 Pages 235-
- Issue 5 Pages 177-
- Issue 4 Pages 133-
- Issue 3 Pages 63-
- Issue 2 Pages 33-
- Issue 1 Pages 1-
Volume 46, Issue 2
Displaying 1-6 of 6 articles from this issue
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Originals
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Katsuyuki ISHIHARA, Atsushi MATSUNAGA, Takayuki MIYOSHI, Kazuya NAKAMU ...2005 Volume 46 Issue 2 Pages 33-39
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSAcrylamide (AAm) is formed from asparagine (Asn) and reducing sugar during cooking of foods at high temperature. We examined the formation of AAm in a model system using a glass fiber filter paper, and looked for suitable conditions for inhibiting AAm formation. In frying, the formation rate was about 10 times that in a moistureless oven. Increase of frying temperature and frying time increased AAm formation when the residual moisture was 5% or less. AAm increased with increasing amount of glucose (Glc) addition up to 1 : 1 with respect to Asn, but then decreased. On the other hand, in the case of fructose, as the amount added was increased, AAm increased accordingly. The AAm formation rate with respect to Asn increased when valine (Val) was co-present in a Glc and Asn reaction system. Cysteine and lysine inhibited the AAm formation rate. Pathways for the formation of AAm are proposed.View full abstractDownload PDF (2489K) -
Yasuo TANAKA, Kyoko TAKAHASHI, Keiko ISHII, Shiro HOSOI, Tadashi KIRIG ...2005 Volume 46 Issue 2 Pages 40-44
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSUnknown peaks were detected in the chromatogram of garland chrysanthemum extract in analysis of organophosphorus pesticide residues. The unknown peaks were identified as isomers of tricresyl phosphate (TCP) by GC/MS. TCP is used as a plasticizer in polyvinyl chloride, and there is no report of its detection in foods. Therefore, we investigated the origin of TCP detected in garland chrysanthemum. We found no effect of contact with packaging film or polyvinyl chloride sheet used in greenhouses. However, TCP was detected at 0.03 μg/g (average) in 16 of 20 samples of garland chrysanthemum that had been in contact with polyvinyl chloride tubing used for warming greenhouses. These results indicate that TCP migrated to the garland chrysanthemum from the tubing used to keep greenhouses warm.View full abstractDownload PDF (496K) -
Deng-Fwu HWANG, Yu-Shia TSAI, Shin-Shoug CHOU, Shiu-Mei LIU, Jiunn-Tzo ...2005 Volume 46 Issue 2 Pages 45-48
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSIn an outbreak of food poisoning involving a dried purple laver product (called nori), four persons had allergic-like symptoms such as inflammation and red rash on their face, mouth and belly. The causative nori was extracted and smeared on the arm-skin of five volunteers. Three out of five volunteers had a slight allergic reaction after 5 to 30 min when they were exposed to sunlight. The levels of the chlorophyll derivatives, pheophorbide a and pyropheophorbide a, measured by HPLC were 851-906 and 5,460-5,624 μg/g, respectively, in the causative samples. Judging from the high contents of pyropheophorbide a and pheophorbide a and the symptoms of patients and volunteers, the causative agents were concluded to be the photosensitizers pyropheophorbide a and pheophorbide a.View full abstractDownload PDF (166K) -
Takuro MARUYAMA, Nobuo KAWAHARA, Toshimitsu FUKIHARU, Kazumasa YOKOYAM ...2005 Volume 46 Issue 2 Pages 49-54
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSSince June 6, 2002, psilocin and psilocybin-containing fungi (commonly called “magic mushrooms”) have been regulated by the Narcotics and Psychotropics Control Law in Japan. However, various fly agaric-related products are now entering the Japanese market via the internet. In this study, fly agaric-related products available in this way were investigated for raw materials by DNA analysis and for additives by chemical analysis. Nucleotide sequence analysis of the mitochondrial 12S rDNA region suggested that these fly agaric-related products originate from A. muscaria or A. muscaria var. persicina. Furthermore, they were classified into three strains based on the ITS2-LSU nucleotide sequence. Harmine derivatives and/or tryptamine derivatives were detected in some of these products by LC/MS analysis. In accordance with this, the matK gene of Peganum harmala was found in all of the harmine derivative-containing samples.View full abstractDownload PDF (937K) -
Kunihiko TAKAHASHI, Masakazu HORIE2005 Volume 46 Issue 2 Pages 55-57
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSA suitable positive control was investigated for histochemical assay (GUS-examining method) to detect genetically modified (GM) papaya (55-1), currently undergoing a safety assessment in Japan. Six different kinds of test papers were soaked with β-glucuronidase solution and examined for GUS activity. The test papers made of nylon and glass fiber turned blue, and were stable for fifteen months at −20°C. They are concluded to be useful as positive controls in the GUS-examining method for inspection of GM papaya (55-1).View full abstractDownload PDF (309K)
Report
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Rimiko OHTSUKI, Kiyomi KIKUGAWA2005 Volume 46 Issue 2 Pages 58-61
Published: April 25, 2005
Released on J-STAGE: January 21, 2009
JOURNAL FREE ACCESSMany vegetables produced in Japan contain large amounts of nitrate that may be converted into nitrite in the oral cavity and afford carcinogenic nitrosamines in the stomach. On the other hand, vegetables contain ascorbate and other components that may affect the formation of nitrosamines. In this study, nitrosamine formation from vegetables with high nitrate content produced in Japan was examined under simulated oral cavity and stomach conditions. Extracts of chingensai, komatsuna and itomitsuba were digested with nitrate reductase and subsequently treated with an excess of morpholine at pH 3.0. The amount of N-nitrosomorpholine produced from each of the vegetable extracts was not affected by the vegetable components in the extracts. Addition of a large amount of ascorbate was required to decrease nitrosamine formation from the extract. The results indicated that nitrosamine formation from these vegetables could not be prevented by other components in the vegetables.View full abstractDownload PDF (353K)
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