Four-week-old Wistar rats fed a standard diet （18% protein）, a high protein diet （91% protein） and a protein-free diet （0% protein） were reared for one week and examined the induction of AST enzyme. As a result, the AST activity was 1.9 times higher in the high protein diet than in the standard diet. 5.6-fold induction was observed when compared to protein-free diet. Analysis of the protein pattern by SDS-PAGE analysis of the cytoplasmic fraction of the liver of rats showed that a protein with a molecular weight of 44,000 corresponding to AST was induced in rats with a high protein diet. When Western Blot was performed using an anti-AST antibody, it was found that the protein having a molecular weight of 44,000 recognized by SDSPAGE was AST.

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract

I examined whether there was a difference in the number of events recalled in the life course and the scores on the career development scale according to school type. As a result, students enrolled in professional training schools described significantly more events than firstyear university students of the same age. In addition, students at the professional training school scored significantly higher on the “Plans and Goals “section of the career development scale. Compared to four-year college students of the same age, students at professional training schools were required to imagine specific life events after entering the workforce by deciding on their occupation, and had more opportunities to do so voluntarily. These experiences may have been reflected in the high number of event recall and the high career development scale scores in the “Plans and Goals“ section.

View full abstract

“Food loss“ means food that can be eaten but is thrown away. Food loss is not only a waste, but also has a negative impact on the global environment. Japan about 6.12 million tons of food loss annually, of which 2.84 million tons are generated from general households, about half of the food loss. Despite being heavily dependent on imports from overseas, many foods have been thrown away, and it is necessary to reduce food loss by effectively using important resources and considering the environment. A questionnaire survey on the actual condition and consciousness of food loss was conducted for students. As a result, 86.1% of students said they knew the word food loss. In addition, no students said they would not work on initiatives to reduce food loss in the future. We think that it is very important to follow up so that students who want to work on activities to reduce food loss can put their awareness into action.

View full abstract

[in Japanese]

View full abstract

[in Japanese]

View full abstract