Aspergillus niger protease digest of royal (royal peptides) was administered to KK-A^y diabetic mice for 35 days. Oral administration of a high dose (350 mg/kg) of royal peptides suppressed increases in blood glucose levels similar to extract of guava leaves, an α-amylase inhibitor. This effect appears to be due to a decrease in food intake and subsequent reduction in body weight. In mice with free access to diet containing royal peptides at 0.18 w/w%, no effect on blood glucose levels, blood triglyceride levels, food intake and body weight were found. However, an increase in blood insulin levels was observed. This suggests that royal peptides may increase insulin levels without affecting blood glucose levels and food intake.

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市販ローヤルゼリー(RJ)含有健康食品中のトランス型10-ハイドロキシ-2-デセン酸(10-HDA)の高速液体クロマトグラフィーを用いた簡易で迅速な定量法を開発した。試験方法は、RJ中の10-HDAをメタノールで抽出し、遠心分離後の上澄液をHPLCに導入した。HPLC分析は、C18カラムを使用し、移動相として0.6%リン酸-メタノール(1:1)を0.8mL/minで流し、215nmで検出した。10-HDAの検量線は、1-100μg/mLの濃度範囲で直線性を示した(r>0.999)。試料として、3種(錠剤、液剤、未加工RJ)を用いて添加回収率を求めたところ、93.0-110.4%と良好な結果が得られた。本分析法を市販の21製品に適用したところ、製品中の10-HDA濃度は0.2-45.8mg/gであった。さらに10-HDA測定値を基に、製品のRJ含量を算出したところ、製品の表示値に近い値であった(58.1-94.6%)。

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Milk samples made with six different gelling substances, agar, gelatin, l-carageenan, corn starch, sodium alginate and LM pectin, were prepared, and the physical properties of these samples were investigated. The rupture stress of all samples was the same. The rupture strain of the agar milk was the lowest, while the values for the elasticity of the Hookean and Kelvin-Voigt bodies, and the viscosity of the Kelvin-Voigt body of the agar milk were the highest. On the other hand, the values for the elasticity of the Hookean body and viscosity of the Newtonean body of the gelatin milk were the lowest. The melting temperatures of the agar, LM pectin, l-carageenan and gelatin milk samples were 84.1°C,55.8°C,52.3°Cand 30.3°C, respectively. While there was marked syneresis of the agar milk , there was little with the alginate milk and LM pectin milk . A sensory evaluation judged the agar and gelatin milk samples to be palatable, while the LM pectin and alginate milk samples were judged to be unpalatable.

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Calcium is a dynamic mineral. Recent discoveries designate that low intake of calcium generates deficiencies and path to other diseases. Food fortification could play a key role to overcome this problem. To cope with this deficiency problem, jellies were formulated with food-grade calcium salts and chicken eggshell powder. In the present study, three different concentrations of calcium salts, as well as eggshell powder were used to formulate jellies. The results of the sensory evaluation indicated that the two

products (A&D) in the current study were suitable for consumers. Results of Atomic Absorption Spectrophotometer revealed A and D had 151±0.05 ppm and 133±0.06 ppm calcium concentration, respectively. Proximate analysis of A showed that it has 6.0±0.01% ash, 9.2±0.1% moisture, 0.4±0.01 g crude protein, 82.79±0.001 g crude fiber, and 0.61±0.001 g crude fat, while the D that was made with chicken eggshell powder exhibited 6.0±0.01% ash, 10.1±0.1% moisture, 0.5±0.01 g protein, 84.54±0.01 g crude fiber and 1.61±0.01 g crude fat. Therefore, these two A & D were greatly appreciated among other attributes. In spite of naturally available calcium-rich sources, calcium-fortified jellies can be consumed by individuals who are incapable to take sufficient calcium from their diet.

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Prefrontal cortex activity is modulated by flavor and taste stimuli and changes during swallowing. We hypothesized that changes in the modulation of prefrontal cortex activity by flavor and taste were associated with swallowing movement and evaluated brain activity during swallowing in patients with dysphagia. To evaluate prefrontal cortex activity in dysphagia patients during swallowing, change in oxidized hemoglobin (z-score) was measured with near-infrared spectroscopy while dysphagia patients and healthy controls swallowed sweetened/unsweetened and flavored/unflavored

. Total z-scores were positive during swallowing of flavored/unsweetened and negative during swallowing of unflavored/sweetened in controls but negative during swallowing of sweetened/unsweetened and flavored/unflavored in dysphagia patients. These findings suggest that taste and flavor during food swallowing are associated with positive and negative z-scores, respectively. Change in negative and positive z-scores may be useful in evaluating brain activity of dysphagia patients during swallowing of sweetened and unsweetened food.

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We made a barium containing (here after referred to as Ba-)for use in video fluoroscopy(VF)of the elderly patients and measured its physical properties with a hardness testing device. A video fluoroscope was used to observe healthy adult subjects when they ingested and swallowed the Ba-.
Incorporating a greater amount of gelatin of barium increased the hardness of the Ba-. We also found that the Ba- was harder at 4℃ than at 24℃. Examination of mastication of Ba- using VF was easier when it had a higher content of barium. However, it was easier for the subjects to ingest and swallow Ba- of lower hardness.
These results gave us valuable insights into the physical properties of Ba- and how it can be used in VF of elderly subjects.

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We evaluated ingestion and swallowing in healthy adults without somatognathic dysfunction using the Gnathohexagraph. The face bow of the Gnathohexagraph was Placeded on the mandibular anterior teeth and microphones were attached to the zygomatic bone and cricoid cartilage. The subjects were asked to ingest water and chew, and fish cake(hereafter referred to as kamaboko)as common solid foods and barium containing , hereafter referred to as Ba-, as a test food. We observed jaw movements, muscle activities, occlusal sound and swallowing sound.
During water ingestion and swallowing, a clear occlusal sound and a short swallowing sound were recorded once following a shoot, simple mouth opening and closure. With and Ba-, several chewing cycles were observed, followed by two occlusal sounds and a short swallowing sound. With kamaboko, complex chewing cycle was observed, followed by a few occlusal sounds and a long swallowing sound of small amplitude.
We measured the time between the occlusal sound recorded at the end of chewing and occurrence of the swallowing sound(O-S lag). With water, the initial O-S lag was significant and had large variations that became somewhat stabilized after the fourth swallowing. Ingestion of kamaboko produced relatively stable results with a short O-S lag. and Ba- produced larger O-S lags than kamaboko. The Ba- produced a greater variation in results than did simple .
We would like to increase the number of subjects in order to better understand normal swallowing and injection evaluation can be established for ingestion and swallowing disorder using Gnathohexagraph.

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本研究では, 硬さの異なるバリウム含有ゼリー (Ba-) を作成し, 被験者とした平均年齢27歳の健常者に, 咀嚼・嚥下させた状態をビデオX線透視検査 (VF) およびナソヘキサグラフを応用し咀嚼との関連を含めで評価した。
VFの結果, 食塊は口腔期に存在する時間が長く, 中咽頭への移動が短時間で行われた。その後, 中咽頭から下咽頭へ, 下咽頭から食道への食塊移行が短時間で行われた。また, ゼラチン量が多いほど, 最大速度が低下する傾向を示した。さらに, 中咽頭の移行と下咽頭への移行を比べると, 中咽頭への移行の方が最大速度が大きかった。
ナソヘキサグラフの結果, ゼラチン量が多いほど咀嚼回数が増えた。また, 嚥下直前の咬合音と嚥下音の時間を計測したところ, ゼラチン量が多いほど, 時間差が長くなった。
以上のように, Ba-の物性により, 咀嚼・嚥下に差がみられた。咀嚼・嚥下は, 多くの筋および他の関係組織のすべてがタイミング良く, 協調運動する事によって正常に機能する。しかし, 高齢者は, 食塊を運搬する通路そのものの異常はもちろん, 食塊の運搬動作の異常など, さまざまな原因で咀嚼・嚥下機能の低下がおこる。今後, 本研究に用いたBa-をVFで透視し, ナソヘキサグラフの顎運動, 筋活動, 咬合音, 嚥下音記録によって, 高齢者の咀嚼・嚥下を評価することに努める。

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Caffeine-containing agar- was considered as a therapy for a patient suffering from severe headache and serious tremors on the upper extremites. However, no reliable information on the release of caffeine from agar was obtainable from a literatur-search. The present study was focused on examining the intactness of caffeine in , the extent of release of caffeine from and the assurance of its bacteria free condition.
Caffeine (50mg) was embedded in 15 ml agar-. The jellies were either kept at room temperature (25°C) or stored in refrigerator (4°C) for a maximum of 7 days, depending on the experiments. The jellies were disintegrated in either the first disintegration test fl uid (pH 1.2) or the second disintegration test fluid (pH 6.8) at 37°C by a mechanical stirring. The extent of dissociation and the recovery of caffeine were then examined by HPLC. Bacterial contamination was examined by a culture.
The preparation of caffeine-containing agar- was simple and easy to use. The intrajelly distribution of caffeine was superb. The release was rapid and plateaued to nearly 100% before 60 min in the two disintegration test fluids. The release took place before its disintegration proceeded. Neither the quantity nor the quality of caffeine was affected by the storage length. In addition no bacterial contamination was observed under the tested conditions.
These results are thus considered to provide a rational biophysical background for the use of caffeine in agar-.

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Aims: Royal

, a creamy substance secreted by honeybees, has been reported to have beneficial effects against dyslipidemia and metabolic syndrome. However, the effects of royal on atherogenesis remain unknown. Hence, we prospectively evaluated whether royal augments vascular endothelial function, which can reflect early atherogenesis, in healthy volunteers.

Methods: This was a single-center, double-blind, 1:1 randomized placebo-controlled study conducted from October 2018 to December 2019. A total of 100 healthy volunteers were randomly assigned to receive either royal

690 mg or placebo daily for 4 weeks. The primary endpoint was augmentation in vascular endothelial function as assessed using the change in the reactive hyperemia peripheral arterial tonometry index (RH-PAT) index, and the secondary endpoints were the changes in liver function and lipid profiles between baseline and 4 weeks after enrollment.

Results: The mean age of the participants was 35.0±9.3 years in the placebo group and 36.1±9.1 years in the royal

groups; 45% and 50% of the placebo and the royal groups, respectively, were male. The percentage relative change in the RH-PAT index was significantly higher in the royal group than in the placebo group (21.4%±53.1% vs. 0.05%±40.9%, P=0.037). The percentage relative changes in alanine aminotransferase and γ-glutamyl transpeptidase were significantly lower in the royal group than in the placebo group (alanine aminotransferase: −6.06%±22.2% vs. 11.6%±46.5%, P=0.02; γ-glutamyl transpeptidase: −3.45%±17.8% vs. 4.62%±19.4%, P=0.045). Lipid profiles were not significantly different between the two groups.

Conclusions: Royal

might have antiatherogenic property by improving vascular endothelial function. It also augmented liver functions in healthy volunteers.

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This study investigated the effect of cold carbonated water and

foods on swallowing movements. Phonocardiographic sensors were attached to the subject's neck, and swallowing sounds obtained when subjects swallowed samples were measured with a bio sound analyzer (BSA). Parameter P was used to evaluate swallowing movements. P tended to decrease when swallowing cold carbonated water. Furthermore, P decreased when swallowing foods compared to swallowing regular water, suggesting that aspiration can be prevented using cold carbonated water and foods.

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We have previously shown that ethylenediaminetetraacetic acid (EDTA) sup-presses the storage-dependent degradation of 57-kDa protein, which is a possible marker for freshness and quality of royal (RJ) through the inhibition of a proteinase in RJ. We sug-gested that EDTA could be useful as a preservative agent to maintain the quality of RJ. Here, we report the effects of other metal chelators, di- or tricarboxylic acids such as citric acid and malic acid, on proteinase activity in RJ and the specific degradation of 57-kDa protein during storage. Various carboxylic acids inhibited the proteinase activity in RJ, but did not suppress storage-dependent degradation of 57-kDa protein. However, when RJ was stored with various carboxylate buffers (pH 4.0) at 40°C, the degradation of 57-kDa protein during storage was suppressed through the inhibition of proteinase in RJ. Among the buffers, cit-rate buffer (pH 4, 0) effectively inhibited the decrease of 57-kDa protein concentration in RJ during storage. These results suggest that citrate buffer (pH 4.0) could be available as a new preservative agent to maintain the quality of RJ.

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For the purpose of treating intractable decubitus and skin ulcer, streptokinase (SK) jellies containing different types of thickening agents were prepared. Adhesion to the affected sites, the spreading ability of the preparation, and the properties of the SK in the , which are all considered to greatly affect the clinical efficacy, were examined pharmaceutically using the viscosity, spreading area, and release and stability of SK as indexes. Regarding the viscosity and spreading area which are thought to affect both adhesion and spreading greatly, when sodium polyacrylate (PANa) was used as a thickener, higher viscosity and smaller spreading area were obtained in comparison with carboxymethylcellulose sodium (CMCNa) and sodium alginate (Alg Na). In addition, the viscosity and the spreading area obtained with PANa were also slightly more affected by temperature than with CMCNa and AlgNa. Regarding the release of SK from the preparations, with PANa no initial burst was observed and SK was continuously released at a constant rate in contrast with CMCNa and AlgNa, thus obviously showing the superiority of PANa in the retention of SK. Although no loss of the potency of SK was found in the jellies containing PANa, CMCNa or AlgNa at 5°C, for 30 days, the remaining potency was greatly decreased to 49-62% at 25°C after 30 days and 33-42% at 37°C after 30 days. These results showed that the adhesion, spreading ability and SK-release were greatly different among the tested thickening agents, and the properties of PANa were found to be clearly superior to those of the other agents. According to these results, SK containing 2% PANa was used for the treatment of intractable decubitus and skin ulcer, and an excellent therapeutic effect was obtained.

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A study on the recycling technique for -filled copper cable

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Chronically diabetic rats prepared by a single i.v. Injection of streptozotocin were used to study whether royal (RJ) possesses a hypoglycemic reaction and whether it can augment wound healing. Oral RJ administration of 10, 100 and 1000 mg/kg/day did not show any insulin-like activity (the hypoglycemic reaction). RJ, however, showed some anti-inflammatory activity by decreasing exudation and collagen formation in granulation tissue formation in the cotton pellet method. RJ also shortened the healing period of desquamated skin lesions. Thus, RJ possesses an anti-inflammatory action and is able to augment wound healing, but does not have an insulin-like action in streptozotocin-diabetic rats.

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Royal (RJ) has several physiological effects and is widely used in commercial medical products and health foods. We examined the effects of RJ supplementation on serum lipoprotein metabolism in humans. Fifteen volunteers were divided into an RJ intake group (n=7) and a control group (n=8). The RJ group took 6 g per day for 4 wk. Their serum total cholesterol (TC) and serum low-density lipoprotein (LDL) decreased significantly compared with those of the control group (p<0.05). There were no significant differences in serum high-density lipoprotein (HDL) or triglyceride concentrations. Moreover, the relationship between the serum cholesterol and lipoprotein levels was investigated. Among the lipoprotein fractions, small very-low-density lipoprotein was decreased (p<0.05) after RJ intake. Our results suggest that dietary RJ decreases TC and LDL by lowering small VLDL levels.

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症例は18歳，男性．既往に喘息がある．中距離走の直後に喘鳴，呼吸困難，顔面浮腫，意識混濁を認めた．運動の直前にクラッシュゼリー状サプリメントを摂取しており，それにはローヤルゼリーが含まれていた．アナフィラキシーの原因として疑い生ローヤルゼリーの経口負荷試験を施行したところ，喘鳴と呼気ピークフロー値の低下を認めた．運動負荷のみでは症状は再現されなかった．ローヤルゼリーによるアナフィラキシーと診断し，運動や喘息の合併は症状の重症化に寄与したものと考えた．本邦で広く普及・販売しているにもかかわらず，今日までクラッシュゼリーの形態をした食品によるアナフィラキシーの報告は稀少であり報告した．

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咀嚼は，脳幹のパターンジェネレータによってリズミカルなパターンが保持されるが，同時に末梢の感覚受容器からのフィードバック情報によっても調節される^1〜3）．したがって，食品の性状が異なると咀嚼時の脳へのフィードバック信号も異なることから，咀嚼運動が変化することが予想される．

食品の味の違いが脳内血流に及ぼす影響を調べた研究^8）では，食品の味の違いにより，脳内血流の増加の程度が異なることが報告されている．しかしながら，味の違いによる影響を調べる場合，食品の成分を変化させると硬さも変化するため，味の違いをみているのか，成分の違いによる硬さの違いをみているのかわからなくなる．それに対し，苦みの違いについては，極微量のキニーネの添加で調べることができるため，味以外の性状を変化させずに調べることができる．苦味の違いが咀嚼運動に及ぼす影響を調べた研究^9）では，苦味が増すと咀嚼運動経路の狭小化と咀嚼運動リズムの緩徐化などが生じることが報告されている．
そこで，本研究では苦味の違いが咀嚼時の咬筋筋活動と脳内血流に及ぼす影響を明らかにするため，苦みの異なる3 種類のグミゼリー（苦くない，やや苦い，苦い）咀嚼時の咬筋筋活動と脳内血流を分析した．その結果，3 種類のグミゼリー咀嚼時における咬筋筋活動の積分値は近似し，3 種類のグミゼリー咀嚼間に有意差は認められなかった（表1）．脳内血流は，いずれのグミゼリーでも咀嚼中に有意に増加し，咀嚼終了後に減少し，咀嚼前の状態に回復する傾向を示した（図3）．また，脳内血流の変化量は苦いグミゼリー咀嚼時が最も少なく，やや苦いグミゼリー咀嚼時，苦くないグミゼリー咀嚼時の順に多くなり，3 種類のグミゼリー間すべてにそれぞれ有意差が認められた（表2）．
NIRS は，照射部と受光部を結ぶバナナ形の領域における脳内血流の計測が可能（図1）である．しかし，照射部と受光部の距離を大きくすると，深部まで脳内血流を測定できるが，受光部に到達する光が減弱するため，5 cm が限度である^10）こと，照射部と受光部の距離を4 cm に設定した場合，大脳表面より0.9cm の深さまで脳内血流が測定できる^11）ことが報告されている．本研究では，近赤外線の減弱を少なくするために照射部と受光部の距離を3 cm に設定した．大脳皮質の厚さは，1.5〜4.0 mm（平均約2.5 mm）と報告されている^12），NIRS では照射部と受光部の距離が3 cm の場合，大脳皮質表面より約0.8cm の深さまで脳内血流を測定できることから，大脳皮質は測定可能な範囲内に十分収まっていると考えられる．
本研究では，側頭部の脳内血流を測定しているため，側頭筋筋活動の影響を受けると考えられる．したがって，3 種類のグミゼリー咀嚼時に異なる強さの筋活動が生じているかどうかを確認する必要がある．そこで，3 種類のグミゼリー咀嚼時の咬筋筋活動を測定した結果，3 種類のグミゼリー咀嚼時の咬筋筋活動には差異がないことがわかった．これは，筋活動の影響があったとしても被験食品間の結果に影響を及ぼしていないことを示すものと考えられる．また，本研究の結果は，苦みの程度の違いで味が異なっていても硬さと大きさがほぼ同一であるため，ほぼ同様の筋活動が発揮されたことに起因すると考えることができる．
味の情報は，大脳皮質咀嚼野にフィードバックされるが，その情報は情動の中枢である扁桃体に送られ，食行動に直接関与することが報告されている^{13, 14）}．また，甘味刺激と苦み刺激で側坐核に異なる反応を誘発することも報告されている^{15, 16）}．本研究では，脳内血流の変化量は，苦いグミゼリー咀嚼時が最も少なく，やや苦いグミゼリー咀嚼時，苦くないグミゼリー咀嚼時の順に多くなり，3 種類のグミゼリー咀嚼間にそれぞれ有意差が認められた．これらの結果は，咀嚼時に脳活動が増加するが，苦み刺激により低下することを示していると考えられる．また，苦み刺激（不快情報）が脳活動を変化させ，咀嚼運動の狭小化と緩徐化が起こる^9）ことを裏付けていると考えられる．

これらのことから，咬筋筋活動は苦みの違いの影響を受けないこと，脳内血流は咀嚼によって増加するが苦味の違いにより影響を受けることが示唆された．

注：本文中の文献番号は，英論文中の文献番号と一致する．

※内容の詳細は英論文になります．

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Coconut

, the solid waste from ready-to-drink industry, was used to produce solid fuel pellets. Pelletization was done by a single 10-ton hydraulic press unit without any binders. The characteristics of the pelletized fuel including pellet dimensions, bulk density, pellet density, proximate analysis, higher heating value, energy density, combustion rate, heat release rate, compressive strength and durability were investigated. The pellets had an average diameter and length of 10 mm. Pelletization significantly increased the bulk density from 30 kg/m³ of the original coconut and 70 kg/m³ of ground dried coconut to 659 kg/m³ of the pellets. Proximate analysis values of pellets (moisture 8.05 wt%, ash 2.06 wt%, volatile matter 77.04 wt% and fixed carbon 12.85 wt%) indicated good combustion parameters. The higher heating value of the pellets was 15.995 MJ/kg, which increased by 19.05% from its original form. The pellet density was 1,100 kg/m³ and the resulting energy density was 17.59 GJ/m³. The fuel pellets also increased the combustion rate and heat release rate from 0.05 to 0.17 g/min and 672 to 2,719 J/min, respectively, when compared with the original form. The pellets had a high durability (98 wt%) and high compressive strength in horizontal direction (4.84 MPa). Overall, the properties of coconut pellets meet the requirements of Thai and European standards of the pellet properties for non-woody materials. Thus, coconut waste could be considered as a potential raw material to manufacture pellets as an alternative energy source.

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  The effect of ingestion of a containing 10g of polydextrose as dietary fiber (DF ) on defecation was investigated in 27 elderly people (7 who could walk, 14 in wheelchairs and 6 bedridden) who had been consuming a general diet in long-term care institutions. The experiment was carried out over a 26-day period that included a general diet for 19 days and DF ingestion for 7 days. The was consumed at 3 p.m. during the DF trial period.
  During the general diet period, 92.6% of the subjects took laxatives every day. The results showed that the ingestion of the DF resulted in significant (p <0.05) increases in their fecal frequency from 6.4±2.7 to 9.6±5.0 times per week in the wheelchair group and from 6.4±3.4 to 12.5±5.3 times per week in the bedridden group. There were also significant (p <0.05) increases in the fecal weight from 32.5±4.6 g to 46.6±4.9 g per day in the wheelchair group and from 29.3±9.7 g to 59.0±27.5 g per day in the bedridden group. It was concluded that the intake of polydextrose as a dietary fiber was effective for stimulating defecation. In addition, the frequency of laxative use and enemas significantly decreased (p <0.05) in the bedridden group. In a taste survey, 92.6% of the subjects responded that the DF was delicious or acceptable and the DF was evaluated more highly by the female subjects than by the male subjects.
  These results showed that the DF has a good taste and is suitable for consumption by the elderly and that it improves defecation by the elderly who have reduced daily living activities.

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