Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, K. Kawahara, Kojun Tsunoda
Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, Kazuyoshi Kawahara, Kojun Tsunoda Graduate School of Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Nutrition, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Science and Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 **** International Research and Training Center, Kanto Gakuin University, 1162-2, Ogikubo, Odawara-shi, kanagawa, 250-0042 〒236-8501 横浜市金沢区六浦東1-50-1 〒250-0042 小田原市荻窪1162-2 We have developed a novel medium for the culture of lactic acid bacteria using soy whey, instead of using animal-derived materials. Soy whey was prepared by removing soy protein by the treatment with MgCl2. Various lactic acid bacteria from the culture collection (NBRC) and those isolated from commercially available fermented milk products were cultivated by using the medium based on Mg-soy whey supplemented by yeast extract (YE) and glucose (Glc) as nutrition, designated YE-Glc-Mg-soy whey medium. As a result, the new medium showed almost the same growth rate as that of the MRS medium, which is generally used for culturing lactic acid bacteria. YE-GlcMg-soy whey medium was also used for the isolation of lactic acid bacteria, and three Gram-positive strains producing lactic acid were isolated from some citrus fruits. The present study suggested that the YE-Glc-Mg-soy whey medium can be used for the production of fermented foods that are free of allergic substances, and suitable for the people who avoid animal-derived materials because of a religious reason or any other reasons.
{"title":"Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation","authors":"Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, K. Kawahara, Kojun Tsunoda","doi":"10.2740/jisdh.32.3_123","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_123","url":null,"abstract":"Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, Kazuyoshi Kawahara, Kojun Tsunoda Graduate School of Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Nutrition, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Science and Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 **** International Research and Training Center, Kanto Gakuin University, 1162-2, Ogikubo, Odawara-shi, kanagawa, 250-0042 〒236-8501 横浜市金沢区六浦東1-50-1 〒250-0042 小田原市荻窪1162-2 We have developed a novel medium for the culture of lactic acid bacteria using soy whey, instead of using animal-derived materials. Soy whey was prepared by removing soy protein by the treatment with MgCl2. Various lactic acid bacteria from the culture collection (NBRC) and those isolated from commercially available fermented milk products were cultivated by using the medium based on Mg-soy whey supplemented by yeast extract (YE) and glucose (Glc) as nutrition, designated YE-Glc-Mg-soy whey medium. As a result, the new medium showed almost the same growth rate as that of the MRS medium, which is generally used for culturing lactic acid bacteria. YE-GlcMg-soy whey medium was also used for the isolation of lactic acid bacteria, and three Gram-positive strains producing lactic acid were isolated from some citrus fruits. The present study suggested that the YE-Glc-Mg-soy whey medium can be used for the production of fermented foods that are free of allergic substances, and suitable for the people who avoid animal-derived materials because of a religious reason or any other reasons.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83713520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Namie Kojima, Natsuki Yoshinaga, Satoko Baba, T. Koga
Characteristics of daycare menu items associated with food consumption in early childhood Namie Kojima, Natsuki Yoshinaga, Satoko Baba, Takako Koga Faculty of Health Sciences, Kyoto Koka Women’s University, 38, Nishikyogokukadonocho, Ukyo-ku, Kyoto-shi, Kyoto, 615-0882 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch machi, Sasebo-shi, Nagasaki, 859-3298 Department of Regional Symbiosis, Nagasaki Junior College, 600, Shiinokicho, Sasebo-shi, Nagasaki, 858-0925 〒615–0882 京都府京都市右京区西京極葛野町38 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒858–0925 長崎県佐世保市椎木町600
Characteristics of daycare menu items associated with food consumption in early childhood Namie Kojima, Natsuki Yoshinaga, Satoko Baba, Takako Koga Faculty of Health Sciences, Kyoto Koka Women’s University, 38, Nishikyogokukadonocho, Ukyo-ku, Kyoto-shi, Kyoto, 615-0882 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch machi, Sasebo-shi, Nagasaki, 859-3298 Department of Regional Symbiosis, Nagasaki Junior College, 600, Shiinokicho, Sasebo-shi, Nagasaki, 858-0925 〒615–0882 京都府京都市右京区西京極葛野町38 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒858–0925 長崎県佐世保市椎木町600
{"title":"Characteristics of daycare menu items associated with food consumption in early childhood","authors":"Namie Kojima, Natsuki Yoshinaga, Satoko Baba, T. Koga","doi":"10.2740/jisdh.32.1_37","DOIUrl":"https://doi.org/10.2740/jisdh.32.1_37","url":null,"abstract":"Characteristics of daycare menu items associated with food consumption in early childhood Namie Kojima, Natsuki Yoshinaga, Satoko Baba, Takako Koga Faculty of Health Sciences, Kyoto Koka Women’s University, 38, Nishikyogokukadonocho, Ukyo-ku, Kyoto-shi, Kyoto, 615-0882 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch machi, Sasebo-shi, Nagasaki, 859-3298 Department of Regional Symbiosis, Nagasaki Junior College, 600, Shiinokicho, Sasebo-shi, Nagasaki, 858-0925 〒615–0882 京都府京都市右京区西京極葛野町38 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒858–0925 長崎県佐世保市椎木町600","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72780635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Some mushrooms are known to be edible and have functional properties well. In this study, different mushrooms and their parts were analyzed for antioxidant activity and mineral content. The four kinds of mushrooms examined, namely Agrocybe cylindracea （ Shakkiko 1 and Shakkiko2 ） , Grifola gargal and Coprinus comatus （ Coprino: Iwade-51 strain ） , were divided into caps, stipes, and base of stipes and were freeze-dried and powdered. The powdered samples were extracted using distilled water, and the antioxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazyl （ DPPH ） method. For evaluating the contents of three minerals （ Fe, Cu, and Mn ） , the powdered samples were extracted using aqueous HCl, and the mineral contents were determined using an atomic absorption spectrometer. C. comatus showed the highest overall antioxidant activity; however, different parts of the mushrooms revealed different antioxidant activity values. The base of the stipes showed the highest Mn contents; consequently, we found differences in the amount of minerals among different parts of the fruiting body. Interestingly,
{"title":"Antioxidant activity and mineral contents of the different parts of several mushrooms","authors":"Tomomi Kanno, Y. Miyake","doi":"10.2740/jisdh.32.1_31","DOIUrl":"https://doi.org/10.2740/jisdh.32.1_31","url":null,"abstract":"Some mushrooms are known to be edible and have functional properties well. In this study, different mushrooms and their parts were analyzed for antioxidant activity and mineral content. The four kinds of mushrooms examined, namely Agrocybe cylindracea （ Shakkiko 1 and Shakkiko2 ） , Grifola gargal and Coprinus comatus （ Coprino: Iwade-51 strain ） , were divided into caps, stipes, and base of stipes and were freeze-dried and powdered. The powdered samples were extracted using distilled water, and the antioxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazyl （ DPPH ） method. For evaluating the contents of three minerals （ Fe, Cu, and Mn ） , the powdered samples were extracted using aqueous HCl, and the mineral contents were determined using an atomic absorption spectrometer. C. comatus showed the highest overall antioxidant activity; however, different parts of the mushrooms revealed different antioxidant activity values. The base of the stipes showed the highest Mn contents; consequently, we found differences in the amount of minerals among different parts of the fruiting body. Interestingly,","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"159 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80049089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Objective : To determine the effects of animal and plant protein intake and protein restriction on phosphorus excretion in healthy young women. Methods : Healthy young women were divided into four groups: normal （ no dietary intervention ） , animal （ animal protein intake ） , plant （ plant protein intake ） , and low-protein （ protein restriction ） and subjected to a 3-day dietary intervention. Except in the normal group, vegetable intake was kept to a minimum to eliminate the effects of their constituent minerals. Based on the 3-day dietary records and 24-hour collected urine on day 3, the nutritional value, food group intake, and urinary components were evaluated. Results : There was no significant difference in the protein and phosphorus intake between the normal, animal, and plant groups. However, urinary phosphorus excretion was significantly lower in the plant and low-protein groups than that in the normal and animal groups; there was no significant difference between the plant and low-protein groups, with similar levels of phosphorus excretion. Magnesium intake and legume intake were significantly higher in the plant group compared to the other groups. Consideration & Conclusion : We showed that the plant protein diet reduced urinary phosphorus excretion to levels to that of the protein-restricted diet, while ensuring a protein to that of the animal protein diet. We hypothesize phytin related the form of
{"title":"Effect of animal and plant protein intake on urinary phosphorus excretion in healthy young women","authors":"Sayuki Hashimoto, Tomomi Asano, Kunihiro Sonoda, A. Minematsu, Akihiko Kato, Junko Ishida","doi":"10.2740/jisdh.32.3_115","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_115","url":null,"abstract":"Objective : To determine the effects of animal and plant protein intake and protein restriction on phosphorus excretion in healthy young women. Methods : Healthy young women were divided into four groups: normal （ no dietary intervention ） , animal （ animal protein intake ） , plant （ plant protein intake ） , and low-protein （ protein restriction ） and subjected to a 3-day dietary intervention. Except in the normal group, vegetable intake was kept to a minimum to eliminate the effects of their constituent minerals. Based on the 3-day dietary records and 24-hour collected urine on day 3, the nutritional value, food group intake, and urinary components were evaluated. Results : There was no significant difference in the protein and phosphorus intake between the normal, animal, and plant groups. However, urinary phosphorus excretion was significantly lower in the plant and low-protein groups than that in the normal and animal groups; there was no significant difference between the plant and low-protein groups, with similar levels of phosphorus excretion. Magnesium intake and legume intake were significantly higher in the plant group compared to the other groups. Consideration & Conclusion : We showed that the plant protein diet reduced urinary phosphorus excretion to levels to that of the protein-restricted diet, while ensuring a protein to that of the animal protein diet. We hypothesize phytin related the form of","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86269520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In 2013, traditional Japanese cuisine, or washoku, was registered as an intangible cultural heritage by UNESCO. The degree of attention to Japanese food has further increased around the world. Traditional Japanese cuisine has four main characteristics: washoku uses fresh ingredients and it is well-balanced, good-looking and an important part of annual events. It is notable that washoku is a healthy diet and has contributed to the longevity of Japanese people. Obviously, use of the Umami compounds such as glutamate and nucleic acid-relating substances, extracted from natural ingredients such as “kombu kelp” and “katsuobushi (dried bonito)” contributes to the deliciousness and healthiness of washoku. In addition to these compounds, fermented seasonings play an important role in the taste of Japanese cuisine by adding the other Umami components, such as amino acids other than glutamate, and peptides. There are many breweries of fermented seasonings such as miso, soy sauce, vinegar, and mirin in Aichi prefecture. And they have had a great impact on Japanese food culture. In this article I focused on the variety of fermented seasonings in Aichi and their history, process for making, characteristics and functionality.
{"title":"The appeal of fermented foods in Aichi prefecture","authors":"Masashi Kato","doi":"10.2740/jisdh.31.4_195","DOIUrl":"https://doi.org/10.2740/jisdh.31.4_195","url":null,"abstract":"In 2013, traditional Japanese cuisine, or washoku, was registered as an intangible cultural heritage by UNESCO. The degree of attention to Japanese food has further increased around the world. Traditional Japanese cuisine has four main characteristics: washoku uses fresh ingredients and it is well-balanced, good-looking and an important part of annual events. It is notable that washoku is a healthy diet and has contributed to the longevity of Japanese people. Obviously, use of the Umami compounds such as glutamate and nucleic acid-relating substances, extracted from natural ingredients such as “kombu kelp” and “katsuobushi (dried bonito)” contributes to the deliciousness and healthiness of washoku. In addition to these compounds, fermented seasonings play an important role in the taste of Japanese cuisine by adding the other Umami components, such as amino acids other than glutamate, and peptides. There are many breweries of fermented seasonings such as miso, soy sauce, vinegar, and mirin in Aichi prefecture. And they have had a great impact on Japanese food culture. In this article I focused on the variety of fermented seasonings in Aichi and their history, process for making, characteristics and functionality.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"249 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77581974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
管理栄養士養成課程学生を対象とした健康食品の使用に及ぼす 生活習慣およびストレスの影響 山王丸靖子・山田沙奈恵・秋山 隆・関口祐介・ 和田政裕・寺尾 哲 (城西大学薬学部医療栄養学科,東京家政大学家政学部栄養学科, 山陽小野田市立山口東京理科大学薬学部薬学科) Department of Clinical Dietetics and Human Nutrition, Josai University, 1-1, Keyakidai, Sakado-shi, Saitama, 350-0295 Department of Home Economics, Tokyo Kasei University, 1-18-1, Kaga, Itabashi-ku, Tokyo, 173-8602 Faculty of Pharmaceutical Sciences, Sanyo-Onoda City University, 1-1-1, Daigakudori, Sanyo-Onoda-shi, Yamaguchi, 756-0884
管理营养师培训课程以学生为对象的健康食品的使用带来的生活习惯以及压力的影响山王丸靖子、山田沙奈惠、秋山隆、关口祐介、和田政裕、寺尾哲(城西大学药学部医疗营养学科，东京家政大学家政学部营养学科，山阳小野田市立山口东京理科大学药学部药学科)Department of Clinical Dietetics and Human Nutrition, Josai University, 1-1，Keyakidai, sakadoo -shi, Saitama, 350-0295 Department of Home Economics，东京Kasei University，1-18-1, Kaga，东京大学，173-8602 Faculty of Pharmaceutical Sciences，圣奥诺达City University, 1-1-1, Daigakudori，圣奥诺达-shi, Yamaguchi, 756-0884
{"title":"Effect of lifestyle and stress on health food use among students in a registered dietitian training program","authors":"Yasuko Sannomaru, Sanae Yamada, Takashi Akiyama, Yusuke Sekiguchi, Masahiro Wada, Akira Terao","doi":"10.2740/jisdh.32.1_3","DOIUrl":"https://doi.org/10.2740/jisdh.32.1_3","url":null,"abstract":"管理栄養士養成課程学生を対象とした健康食品の使用に及ぼす 生活習慣およびストレスの影響 山王丸靖子・山田沙奈恵・秋山 隆・関口祐介・ 和田政裕・寺尾 哲 (城西大学薬学部医療栄養学科,東京家政大学家政学部栄養学科, 山陽小野田市立山口東京理科大学薬学部薬学科) Department of Clinical Dietetics and Human Nutrition, Josai University, 1-1, Keyakidai, Sakado-shi, Saitama, 350-0295 Department of Home Economics, Tokyo Kasei University, 1-18-1, Kaga, Itabashi-ku, Tokyo, 173-8602 Faculty of Pharmaceutical Sciences, Sanyo-Onoda City University, 1-1-1, Daigakudori, Sanyo-Onoda-shi, Yamaguchi, 756-0884","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84772387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There are an increasing number of smartphone applications that provide menus to support planning a meal. For dietitians and students attending a dietetic training course at school, these applications represent a source of information for creating appropriate menus. This study aimed to assess the functions of these applications in Japan.
{"title":"A feature assessment of smartphone applications providing menus","authors":"Yoko Horiuchi, Tomomi Kato","doi":"10.2740/jisdh.32.2_87","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_87","url":null,"abstract":"There are an increasing number of smartphone applications that provide menus to support planning a meal. For dietitians and students attending a dietetic training course at school, these applications represent a source of information for creating appropriate menus. This study aimed to assess the functions of these applications in Japan.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80866000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
We focused on three cooking methods of rice porridge that is the first solid food given to infants: “rice in a pot”, “using the rice porridge mode on a rice cooker”, and “cooked rice in a pot”. The findings revealed that the gelatinization degree of all sample was about 95%. “Using the rice porridge mode on a rice cooker” had the highest amount of amylose and reducing sugars in 1.0g of rice porridge liquid, which was consistent with the properties at the end of cooking. The amount of reducing sugars produced was highest in the “cooked rice in a pot” since it took a long time to reach the deactivation temperature of the starch degrading enzyme. However, the concentrations of reducing sugars, amylose and eluted solids in the rice porridge liquid were lowest because i ） water was added to cooked rice, which has low water absorbability; ii ） the amount of added water was higher than other methods; and iii ） the heating time in pot cooking after adding water was shorter. Because the heating time at 90°C or higher of “cooked rice in a pot” is shorter than other methods, it had the hardest rice grains. As
{"title":"The effects of different heating condition on the quality of rice porridge to use for the baby food","authors":"Naomi Shibata-Ishiwatari, Shion Umemura","doi":"10.2740/jisdh.32.1_23","DOIUrl":"https://doi.org/10.2740/jisdh.32.1_23","url":null,"abstract":"We focused on three cooking methods of rice porridge that is the first solid food given to infants: “rice in a pot”, “using the rice porridge mode on a rice cooker”, and “cooked rice in a pot”. The findings revealed that the gelatinization degree of all sample was about 95%. “Using the rice porridge mode on a rice cooker” had the highest amount of amylose and reducing sugars in 1.0g of rice porridge liquid, which was consistent with the properties at the end of cooking. The amount of reducing sugars produced was highest in the “cooked rice in a pot” since it took a long time to reach the deactivation temperature of the starch degrading enzyme. However, the concentrations of reducing sugars, amylose and eluted solids in the rice porridge liquid were lowest because i ） water was added to cooked rice, which has low water absorbability; ii ） the amount of added water was higher than other methods; and iii ） the heating time in pot cooking after adding water was shorter. Because the heating time at 90°C or higher of “cooked rice in a pot” is shorter than other methods, it had the hardest rice grains. As","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79454265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Nodake, S. Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, T. Taira
Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity Yuichi Nodake, Satomi Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, Toki Taira School of Bioscience and Biotechnology, Tokyo University of Technology, 1404-1, Katakuramachi, Hachioji-shi, Tokyo, 192-0982 Faculty of Pharmaceutical Sciences, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Ishikawa Shuzojo Co., Ltd., 1438-1, Onaha, Nishihara-cho, Okinawa, 903-0103 Department of Bioscience and Biotechnology, University of the Ryukyus, 1, Senbaru, Nishihara-cho, Okinawa, 903-0213 〒192–0982 東京都八王子市片倉町1404– 1 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒903–0103 沖縄県西原町小那覇1438– 1 〒903–0213 沖縄県西原町千原 1
{"title":"Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity","authors":"Y. Nodake, S. Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, T. Taira","doi":"10.2740/jisdh.31.4_221","DOIUrl":"https://doi.org/10.2740/jisdh.31.4_221","url":null,"abstract":"Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity Yuichi Nodake, Satomi Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, Toki Taira School of Bioscience and Biotechnology, Tokyo University of Technology, 1404-1, Katakuramachi, Hachioji-shi, Tokyo, 192-0982 Faculty of Pharmaceutical Sciences, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Faculty of Health Management, Nagasaki International University, 2825-7, Huis Ten Bosch, Sasebo-shi, Nagasaki, 859-3298 Ishikawa Shuzojo Co., Ltd., 1438-1, Onaha, Nishihara-cho, Okinawa, 903-0103 Department of Bioscience and Biotechnology, University of the Ryukyus, 1, Senbaru, Nishihara-cho, Okinawa, 903-0213 〒192–0982 東京都八王子市片倉町1404– 1 〒859–3298 長崎県佐世保市ハウステンボス町2825– 7 〒903–0103 沖縄県西原町小那覇1438– 1 〒903–0213 沖縄県西原町千原 1","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83861632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study investigated the relationship between nutrients and COVID-19 infection in order to provide useful suggestions for infection control in terms of enterobactera. Based on the data taken from a national health and nutrition examination survey, the present study examined the correlation coefficients between each intake of 40 kinds of nutrients and the cumulative number of COVID-19 cases in 12 areas in Japan. The number of COVID-19 cases per 100,000 people were cumulatively counted using three indices; 1 ） positive cases of PCR test results, 2 ） inpatients, 3 ） deaths reported by the Ministry of Health, Labor and Welfare. The results revealed that the intake of carbohydrate and carbohydrate energy ratios had significant and negative correlations with the number of positive PCR test results in the 12 areas. In contrast, the intake of animal proteins, animal fat, monounsaturated fatty acid, fatty energy ratios, and animal protein energy ratios correlated positively and significantly with the number of positive PCR test results. Regarding the number of inpatients, only carbohydrate energy rates had a significant and negative correlation. No other significant and positive or negative correlations were found between the intake of nutrients and the number of inpatients. As for the number of death cases, intake of the carbohydrate energy ratios and vitamin K had significant and negative correlations with it. In contrast, intake of animal protein energy ratios had a significant and positive correlation with it. These findings suggest nutrients seem to prevent or promote COVID-19 infection. Further research is necessary to determine whether these results can be applied to individual participants longitudinally. To do so, the relationship between the immune system and enterobacteria should be examined from the perspective of nutritional physiology.
{"title":"Relationship between nutrients and COVID-19 infection in Japan","authors":"Shusuke Takahashi, K. Ono, Mitsuyo Hori","doi":"10.2740/jisdh.32.3_131","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_131","url":null,"abstract":"This study investigated the relationship between nutrients and COVID-19 infection in order to provide useful suggestions for infection control in terms of enterobactera. Based on the data taken from a national health and nutrition examination survey, the present study examined the correlation coefficients between each intake of 40 kinds of nutrients and the cumulative number of COVID-19 cases in 12 areas in Japan. The number of COVID-19 cases per 100,000 people were cumulatively counted using three indices; 1 ） positive cases of PCR test results, 2 ） inpatients, 3 ） deaths reported by the Ministry of Health, Labor and Welfare. The results revealed that the intake of carbohydrate and carbohydrate energy ratios had significant and negative correlations with the number of positive PCR test results in the 12 areas. In contrast, the intake of animal proteins, animal fat, monounsaturated fatty acid, fatty energy ratios, and animal protein energy ratios correlated positively and significantly with the number of positive PCR test results. Regarding the number of inpatients, only carbohydrate energy rates had a significant and negative correlation. No other significant and positive or negative correlations were found between the intake of nutrients and the number of inpatients. As for the number of death cases, intake of the carbohydrate energy ratios and vitamin K had significant and negative correlations with it. In contrast, intake of animal protein energy ratios had a significant and positive correlation with it. These findings suggest nutrients seem to prevent or promote COVID-19 infection. Further research is necessary to determine whether these results can be applied to individual participants longitudinally. To do so, the relationship between the immune system and enterobacteria should be examined from the perspective of nutritional physiology.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90738901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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