【目的】オカラを食用微生物であるテンペ菌で発酵させた発酵オカラ（OT）にバナナを加えたオカラ発酵素材（OTB）を開発した。本研究ではヒトにおいて血糖とインスリンに対するOTB粉末の影響を探索的に検討した。

【方法】研究デザイン：単群試験。健常ボランティア17名を対象とし，OTB粉末を 10 g添加したヨーグルト（OTB試験食），糖質を同等量とするためにグルコースを 6 g添加したヨーグルト（対照食）をそれぞれ別の日に摂取させ，食前，食後30分，60分，120分の血糖値と血清インスリン値を比較した。

【結果】 OTB試験食と対照食のいずれにおいても血糖値と血清インスリン値の上昇は小さかった。OTB試験食と対照食の摂取後を比較すると，食後血糖値の上昇には有意な差はなかった（30分値：対照群 92.8±11.6 mg/dl vs OTB群 91.1±11.5 mg/dl）が，30分後のインスリン値がOTB試験食群で対照食と比べ有意に低かった（30分値：30.6±15.3 μU/ml vs 22.1±13.8 μU/ml，p＜0.01）。

【結論】 本研究で実施したOTB試験食と対照食のいずれにおいても十分な血糖と血清インスリン上昇をきたさなかったため，OTB粉末がヒトにおける糖代謝改善効果を有するかどうか明確な結果を得ることは出来なかった。食後インスリン値が低いにもかかわらず血糖値が同程度であった点について検証するために，本研究結果を踏まえてプロトコールを再検討した上で実施する必要がある。

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  Cancer is the most common cause of death in Japan. Fundamental and clinical studies on cancer were conducted from the viewpoint of Western medicine so far. However, a sustained complete remission has not been achieved yet. In order to alleviate the side effects of anticancer drugs, some traditional herbal medicines (Kampo medicines) have been prescribed to cancer patients. We have been studying on antitumor substances in medicinal herbs and found an antitumor medicinal herb named Rhus verniciflua (lacquer, Urushi in Japanese). To investigate the antitumor effect in vitro, a plant extract mixture was prepared from six medicinal herbs containing lacquer. The plant extract mixture containing lacquer (Rv-PEM) inhibited the proliferation of several mouse and human tumor cell lines. Rv-PEM had more potent inhibitory effect on the proliferation of human leukemia cell lines (MOLT-3, KG-1) than on other tumor cell lines. The IC₅₀ values of Rv-PEM on MOLT-3 and KG-1 cells were 0.208 and 0.293 mg/mL, respectively. After treating Rv-PEM to the tumor cells, DNA fragmentation and Caspase-3 and -9 activity increased in the treated cells. The mechanisms of the inhibitory proliferation activity of Rv-PEM would involve apoptosis of human leukemia cells (MOLT-3, KG-1, K-562) by the mitochondrial pathway.

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【目的】東京都江戸川区は小松菜発祥の地域とされ、本学では授業等での献立立案に積極的に導入し、学生への地域食文化への浸透を計っている。本報告では、小松菜粉末を用いた栄養バランスの良い米粉蒸しパンの開発および、その導入部に学生を参加させることが調理学への興味関心の向上に関連するかについて検討した。
【方法】試料は、製菓用米粉(2016年度新潟産うるち米、(株)富澤商店)、小松菜粉末(島村商店(株))、上白糖(三井製糖(株))、ベーキングパウダー((株)アイコク)に、蒸留水、牛乳（(株)明治）または豆乳(無調製豆乳、(株))を加えて調製した。副材料は学生の提案から10種を選定した。蒸しパンの物性測定はクリープメータ（(株)山電）で、官能評価は評点法および順位法を用いて行った。アンケート調査の対象者および官能評価のパネルは、本学食物栄養専攻一年生45名とした。
【結果】蒸しパンのかたさは、豆乳を用いたものが最も大であったが有意の差は認められなかった。評点法による官能評価の特性評価では、豆乳を用いた蒸しパンは牛乳を用いたものよりも小松菜の青臭さと苦味が有意に少ないと評価された。嗜好では、豆乳と水の蒸しパンの間には、味(甘さ、青臭さ、苦味)、かたさ、飲み込みやすさ、総合評価の項目で有意の差が認められたが、牛乳と豆乳の蒸しパンの間には有意差が認められなかった。順位法による総合評価では豆乳>牛乳>水の順に好まれた。牛乳蒸しパンに副材料10種を添加したところ、小松菜の青臭さと苦味が軽減されるものが好まれ、中でもコーン(粒)の添加が最も好まれた。今回の食品開発の基礎を経験したことで、67%の学生が調理学への興味が高まったと回答した。

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The stdy aimed to reveal how the inheritance of Osechi Ryori is influenced by family relationships. Questionnaires were administered to 50 women of the second-generation in the three-generation-families in urban and rural areas; this was followed by interviews that were conducted in 1998 and 2003, and New Year dishes of these families were photographed. The results revealed that the changes in the number and kinds of dishes and the consciousness of inheritance were affected by family members, the improvement in womens position at home, and the shift of power between generations. Through a protocol analysis, it was found that Osechi Ryori are considered as a token of affection or a symbol of their power in the family. As this study was conducted over a period characterized by drastic changes in traditional norms, family roles, the relationships between family members, the diet culture and method of preparing food, the results of this study could display different aspects of this transitional period.

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This paper is the result of a questionnaire survey about preparing and eating the New Year's special dishes, conducted in 1996 in order to clarify the change of traditional dietary custom in Japan. Most Japanese seemed to keep on practicing the custom from the fact that more than 90% of the total respondents had the dishes, zoni and osechi. Among some respondent's families of younger generation, however, another traditional special drink, toso, was just prepared for ceremonial sake or not prepared at all.70% of the respondents bought some dishes for osechi on sale at shop instead of preparing them by themselves at home. These facts suggested a trend of simplification of the dishes and diffusion of home meal replacement.
Formerly each family used to have its own style for preparing special dishes and hand it down from mothers (mothers-in-law) to daughters (daughters-in-law). Some of the respondents' families had their own styles of the traditional special dishes handed down to them from their ancestors. But since, in more than 50% of the respondent's families the special dishes are prepared by a housewife alone, this suggests the difficulty of transmitting such traditional families' dishes to next generation. Further we could find a tendency that among the younger generation, the preparation of such special dishes are not related to the gender's role difference.

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Properties of gizzard shad which were stored at low temperature as raw material for fish jelly products were studied.
From the viewpoint of gel-forming ability, this fish was classified into the group of easy-setting and easy-disintegrating fish such as sardines. Hunter whiteness of kamaboko obtained was about 20% less than that of white-meat fish such as Alaska pollack. The fish exhibited a strong gel-forming ability such as that of lizard fish.
Gel-forming ability of the fish decreased to about 70% of the original ability during 12 days iced storage. The tolerant period of iced storage of the fish as material for fish jelly products was estimated to be about 10 days.
Gel-forming ability of frozen fish meat was about the same as that of unfrozen fish meat. Minced fish meat stored at -25°C which was frozen after being washed with alkaline-salt solution showed fairly strong gel-forming ability even after a frozen storage period as long as 6 months, while the fish meat which was frozen after being washed with water had weak gel-forming ability.
The gel-forming ability of the minced meat washed with alkaline-salt solution or water was found to be significantly correlated to total myofibrillar Ca-ATPase activity and the solubility of myofibrils in the minced meat which was stored on ice or frozen stored at -25°C. No such correlation was observed in the case of minced meat frozen stored at -50°C, even though alkaline-leaching was employed.

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Frozen surimi of walleye pollack was ground with 2.5% NaCl and cooked by a twin-screw extruder (Mitsubishi Heavy Industries, Ltd.) at 160-170°C of barrel temperature. The ex-truder-product thus prepared was solubilized with a 2% SDS-8M urea-2% 2-mercaptoethanol-20mM Tris-HCl (pH 8.0) mixture and subjected to analysis of the subunit composition of myofi-brillar protein by SDS-polyacrylamide gel electrophoresis.
Densitometric scanning data were compared among those from surimi as raw material, extruder-product from salt-ground surimi, and heated surimi by retort. The latter two were produced under varied temperatures and times for heating.
The results revealed that not only myosin heavy chain but also other components, such as actin, tropomyosin, troponin, and myosin light chains were all involved to form a high molecular weight product during extrusion cooking at 165 ?? 170°C of barrel temperature.
There was a cldear discrepancy between the modes of forming higher molecular weight product from myofibrillar protein of surimi, induced by extruder- and retort-cooking.

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The culture conditions of red pigment formation were investigated in the cultured cell of Carthamus tinctorius L. Pigment accumulation was not seen in the optimum growth medium(KG medium). However, addition of cellulose powder remarkably stimulated pigment formation. The inducing mechanism for the pigment deposition by cellulose powder was not yet clarified but specific affinity of the pigment to cellulose powder would shift equilibrium of the final biosynthetic reactions for this pigment. Additionally, D-phenylalanine and D-tyrosine acted as synergistic factors to improve pigment accumulation. Besides, eliminations of major inorganic elements such as Ca++ and Mg++ from MS medium were effective in pigment deposition. The red pigment was obtained as red pure crystallines, which showed sharp mp.(224-226℃) and the absorption maxima at 520nm. Its UV spectrum as well as the chromatographic behavior on TLC and HPLC was not identical to those of natural pigments such as carthamine found in the mother plant, anthocyanidins, quinones, and carotenoids. Therefore, this pigment was named Kinobeon A. On the basis of physicochemical data from ^1H-NMR, LC-MS, FT-IR, and UV spectra, the structure of Kinobeon A was elucidated as shown in 3-2. Kinobeon A has a unique symmetrical structure with highly conjugated system and two tautomers, oxidized and reduced form. The organic synthesis of Kinobeon A was achieved by 6 steps from syringaldehyde as a starting material. Wittig type reaction was adopted as a key reaction and to combine one mole of gryoxal and two moles of phosphorus ylides which were derived from syringaldehyde. The spectrum data of a synthetic compound (7) were identical with those of Kinobeon A. Under the same culture condition, Kinobeon A was seen in the suspension culture of other Compoasitae plants. Several analogues of Kinobeon A were also found in the cell culture systems and should be classified as Kinobeons.

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The stick types of crab leg and scallop adductor analogs were frozen and stored at various temperatures (-10 to -35°C) for 2 months. The changes in the qualities of the sample were evaluated by measuring jelly strength and free drip as well as with a sensory test.
The jelly strength and the content of the free drip increased with the storage time al each storage temperature. These changes increased as the storage temperature went up from -35 to -10°C. The products which were kept in the cold at -10°C for 2 months released a large amount of free drip and gave a feeling of very firm texture in sensory evaluation, resulting in a loss of commercial value. The products stored at -20°C under-went deterioration within one month when they were thawed once during frozen storage.
These results indicated that the quality of frozen seafood analog is largely affected by the storage temperature along with the period of frozen storage.

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デザイン領域が経験や価値までに広がった今日において、ユーザーエクスペリエンスデザインに対する理解は、デザイナーは勿論のこと、企画職やマーケティング職に従事するデザイナー以外の人々にとっても必要なスキルといえる。本研究の目的はKA法を題材に、入門者がエキスパートからの指導を受けることがなくても手法を理解・実践する方法を検討し、明確化することである。KA法が用いられるワークショップの見学を通し、得た気づきより、KA法自体に関する理解→KAカードの構造理解→KA法の実践→実践結果のフィードバックという４ステップをで最低限の理解・実践ができるパターンとした。今後は体系化したパターンが有効であるかを検討、考察し、必要に応じてパターンの再検討を行う。

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本研究では，魚肉を主材料にして気泡を分散させた嚥下困難者用の軟らかいムース状の食品，すなわち，“ムース製品”を創成し，その健康増進機能性と嗜好性について検討した。スケトウダラが原料の“ムース製品”のテクスチャーは，「硬さ」18.59 kPa，「付着性」1.35 kJ/m³，「凝集性」0.60であり，嚥下困難者用食品の許可基準IIIに該当した。「5段階評点法」による官能評価では，「弾力」と「におい」以外は自らの評価基準（0）よりも高い評価をしていた。スケトウダラの“ムース製品”のORAC値は，583 μmol TE/100 gとなり，高い抗酸化能を有することが判明した。これらの結果により，“タラムース製品”は，健康増進機能性と嗜好性を高めた，嚥下困難者用食品になる可能性が示唆された。

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