カツラは主に冷温帯の畦畔域などの攪乱跡地に分布する高木で、

Since the finding of insulinomimetic effect of zinc(II) ions, several insulinomimetic zinc(II) complexes have been proposed. Previous studies reported an extremely high inulinomimetic activities of zinc(II) complex with maltol ligand in in vitro and in vivo evaluations. Then we estimated insulinomimetic activities of zinc(II) complexes using several types of maltol ligand. In vitro insulinomimetic activity of zinc(II) complexes was estimated by inhibitory effect on free fatty acid (FFA)-release from the isolated rat adipocytes treated with epinephrine (adrenaline). Insulinomimetic activity of zinc(II) complex with allixin, [Zn(alx)₂]. was higher than those of ZnSO₄ and other complexes. Moreover, Zn(alx)₂ complex reduced the high blood glucose levels of type 2 diabetic KK-A^y mice. Based on these results, Zn(alx)₂ complex is proposed to be a potent therapeutic agent to treat type 2 diabetes mellitus.

　“Adzuki Ann” prepared from Adzuki beans is a popular paste （Ann）, which is generally used in Japanese confectionery. In product development and quality control, it is necessary to perform quantitative evaluations using sensory evaluation and chemical analyses. However, few studies have examined the most appropriate methods for assessing the flavor of Adzuki Ann. Therefore, in this study, we focused on the flavor of Adzuki Ann, defined “deliciousness” of Adzuki Ann （Tsubu Ann type; paste with remaining grains）, then optimized the method for sensory evaluation, and identified aroma compounds contributing to the flavor.

　As a result of sensory evaluation of Adzuki Ann used for preparing Dorayaki sweets available in commercial markets, we clarified that Adzuki Ann, which is recognized as “delicious” popularly, has “moderate sweetness and rich Adzuki flavor”. This accorded with the definition of delicious Adzuki Ann flavor. Additionally, sensory evaluation scores of Adzuki flavor showed a strong correlation with maltol and cyclotene content which are important aroma compounds contributing to Adzuki flavor. In particular, as a result of the addition of cyclotene to Adzuki Ann, sensory evaluation scores of Adzuki flavor decreased significantly. This suggests that cyclotene may be an inhibitor of Adzuki flavor.

【目的】亜鉛は生体にとって必須な微量元素であり，亜鉛不足により味覚障害等の影響が生じる。この対処法として，亜鉛錯体による亜鉛補給が利用されている。また，亜鉛錯体は亜鉛補給だけでなく，抗酸化作用及び肝臓保護作用などの薬理学的作用も有することが報告されている。一方で，亜鉛は過剰摂取により膵毒性等が生じることが知られており，亜鉛錯体による過剰な亜鉛補給により，毒性が生じる可能性が考えられる。しかし，亜鉛錯体の毒性情報は殆どなく，詳細は不明である。そこで本研究では，代表的な亜鉛錯体であるジンク