Antioxidant properties were observed following glycation of chicken myofibrillar proteins (Mfs) with maltose, via the Maillard reaction. We then improved the conditions of the Maillard reaction, including temperature, relative humidity, reaction time, and the weight ratio of protein-maltose, to obtain glycated chicken Mfs with enhanced antioxidant ability, and found that the incubation conditions of 65℃, 41%, 36 h, and 5, respectively, induced higher antioxidant activity. Under these conditions, the superoxide anion radical-scavenging activity (SOSA), converted on the basis of the SOD IC 50 value (1.5 U/mL), of 541 U/g of protein was similar to that of dried Delaware grape (700 U/g). Interestingly, the SOSA was halved following partial pepsin digestion, although the solubility increased from 31.5 to 58.5%, suggesting that the primary structure or specific peptide sequences, irrespective of the shape of protein, may contribute to the antioxidant ability of glycated chicken Mfs.
通过美拉德反应，观察了麦芽糖基化鸡肌原纤维蛋白(Mfs)的抗氧化性能。随后，我们对美拉德反应的温度、相对湿度、反应时间、蛋白-麦芽糖质量比等条件进行了改进，得到了具有较强抗氧化能力的糖化鸡Mfs，发现分别在65℃、41%、36 h和5℃的孵育条件下，具有较高的抗氧化活性。在此条件下，541 U/g蛋白的超氧化物阴离子自由基清除活性(SOSA)(以SOD IC 50值(1.5 U/mL)换算)与特拉华葡萄干(700 U/g)相当。有趣的是，在部分胃蛋白酶消化后，SOSA减少了一半，尽管溶解度从31.5%增加到58.5%，这表明初级结构或特定肽序列(与蛋白质形状无关)可能有助于糖基化鸡Mfs的抗氧化能力。
{"title":"Properties of Glycated Chicken Myofibrillar Proteins with Enhanced Antioxidant Abilities","authors":"Mai Isono, H. Saeki, Kimio Nishimura","doi":"10.11428/JHEJ.63.461","DOIUrl":"https://doi.org/10.11428/JHEJ.63.461","url":null,"abstract":"Antioxidant properties were observed following glycation of chicken myofibrillar proteins (Mfs) with maltose, via the Maillard reaction. We then improved the conditions of the Maillard reaction, including temperature, relative humidity, reaction time, and the weight ratio of protein-maltose, to obtain glycated chicken Mfs with enhanced antioxidant ability, and found that the incubation conditions of 65℃, 41%, 36 h, and 5, respectively, induced higher antioxidant activity. Under these conditions, the superoxide anion radical-scavenging activity (SOSA), converted on the basis of the SOD IC 50 value (1.5 U/mL), of 541 U/g of protein was similar to that of dried Delaware grape (700 U/g). Interestingly, the SOSA was halved following partial pepsin digestion, although the solubility increased from 31.5 to 58.5%, suggesting that the primary structure or specific peptide sequences, irrespective of the shape of protein, may contribute to the antioxidant ability of glycated chicken Mfs.","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"100 1","pages":"461-467"},"PeriodicalIF":0.0,"publicationDate":"2012-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83335790","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 Western countries, obesity is defined as a body mass index (BMI) ≥30.0, but the Japan Society for the Study of Obesity has established diagnostic criteria for leanness in Japan as BMI<18.5, normal as 18.5≤BMI<25, and obesity as BMI≥25. According to the 2008 National Health and Nutrition Survey by the Ministry of Health, Labor and Welfare in Japan, 25% of women in their 20s are lean, with BMI<18.5. Lean women show a higher likelihood of giving birth to low birth-weight infants, and women who desire to be lean may become undernourished from the effects of disrupted eating habits and dieting. They may also give birth to children with a relatively high risk of developing lifestyle-related diseases in the future. The suggestion has been made that 70% of predisposing factors for various conditions considered as lifestylerelated diseases are associated with nutritional status in the fetal period and infancy, and that these diseases develop as a result of the burden from later living habits. This theory is called the fetal origins of adult disease (FOAD) theory, proposed by Barker et al. from the results of a large-scale epidemiological study. Considering this * To whom correspondence should be addressed E-mail:kuwano@u-shizuoka-ken.ac.jp Report
在西方国家，肥胖的定义是体重指数(BMI)≥30.0，但日本肥胖研究协会(Japan Society for the Study of obesity)将日本的诊断标准定为BMI<18.5，正常为18.5≤BMI<25，肥胖为BMI≥25。根据日本厚生劳动省2008年全国健康与营养调查，25%的20多岁女性身材苗条，体重指数<18.5。苗条的女性生出低体重婴儿的可能性更大，而渴望苗条的女性可能会因为饮食习惯和节食的影响而营养不良。她们所生的孩子将来患与生活方式有关的疾病的风险也相对较高。有人提出，被认为与生活方式有关的各种疾病的70%的诱发因素与胎儿期和婴儿期的营养状况有关，这些疾病的发展是后来生活习惯的负担的结果。这一理论被称为成人疾病的胎儿起源(FOAD)理论，由Barker等人根据一项大规模流行病学研究的结果提出。考虑到这一点*信件应发给谁E-mail:kuwano@u-shizuoka-ken.ac.jp报告
{"title":"Effects of Blood Parameters and Dietary Intake on Japanese Female College Students Showing Normal BMI with High Body Fat","authors":"H. Inoue, T. Kuwano","doi":"10.11428/JHEJ.63.421","DOIUrl":"https://doi.org/10.11428/JHEJ.63.421","url":null,"abstract":"In Western countries, obesity is defined as a body mass index (BMI) ≥30.0, but the Japan Society for the Study of Obesity has established diagnostic criteria for leanness in Japan as BMI<18.5, normal as 18.5≤BMI<25, and obesity as BMI≥25. According to the 2008 National Health and Nutrition Survey by the Ministry of Health, Labor and Welfare in Japan, 25% of women in their 20s are lean, with BMI<18.5. Lean women show a higher likelihood of giving birth to low birth-weight infants, and women who desire to be lean may become undernourished from the effects of disrupted eating habits and dieting. They may also give birth to children with a relatively high risk of developing lifestyle-related diseases in the future. The suggestion has been made that 70% of predisposing factors for various conditions considered as lifestylerelated diseases are associated with nutritional status in the fetal period and infancy, and that these diseases develop as a result of the burden from later living habits. This theory is called the fetal origins of adult disease (FOAD) theory, proposed by Barker et al. from the results of a large-scale epidemiological study. Considering this * To whom correspondence should be addressed E-mail:kuwano@u-shizuoka-ken.ac.jp Report","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"33 1","pages":"421-430"},"PeriodicalIF":0.0,"publicationDate":"2012-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73492813","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}
{"title":"Effects of a Simultaneous Intake of Soy Peptide and Collagen Peptide on the Skin Function ofHealthy Adult Women","authors":"A. Matsushita, Naoko Kameda, M. Seike","doi":"10.11428/JHEJ.63.35","DOIUrl":"https://doi.org/10.11428/JHEJ.63.35","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"5 1","pages":"35-42"},"PeriodicalIF":0.0,"publicationDate":"2012-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82301108","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 paper reviews some of the complexities and issues surrounding the concept of resilience in order to ascertain its usefulness for practitioners working with children. The paper offers a brief history of the research as well as an investigation of how resilience is defined, measured and used in practice.
{"title":"Is resilience still a useful concept when working with children and young people","authors":"C. Hunter","doi":"10.11428/JHEJ1951.19.45","DOIUrl":"https://doi.org/10.11428/JHEJ1951.19.45","url":null,"abstract":"This paper reviews some of the complexities and issues surrounding the concept of resilience in order to ascertain its usefulness for practitioners working with children. The paper offers a brief history of the research as well as an investigation of how resilience is defined, measured and used in practice.","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"10 1","pages":"45-48"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82255685","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}
* To whom correspondence should be addressed E-mail:cyone@faculty.chiba-u.jp Live and frozen short-neck clams stored at -20°C for 2 weeks were cooked in boiling water, and the extractive components of each hot-water extract and cooked soft parts were examined. The levels of total free amino acids, total ATP and related compounds, and succinic acid in the hot-water extracts prepared from the live and frozen samples were not significantly different, whereas the levels of adenosine 5’-monophosphate (AMP), inosine 5’-monophosphate (IMP) and inosine in the extract of the frozen samples were higher than those from the live samples. A sensory evaluation revealed that the extract of frozen samples was stronger in umami and overall preference and weaker in fishy odor than that of the live samples. The state of shell-opening during cooking of the frozen short-neck clam was also investigated. Samples stored for 2 weeks at -20 °C and -40 °C, placed in water and then brought to the boil respectively resulted in 17% and 27% giving complete shell-opening. However, 66% of the frozen samples placed in boiling water gave complete shell-opening, irrespective of the temperature and duration of freezing. (Received August 5. 2010: Accepted in revised form February 5. 2011)
{"title":"Extractive Components of Frozen Short-neck Clam and State of Shell-opening during Cooking","authors":"C. Yoneda","doi":"10.11428/JHEJ.62.361","DOIUrl":"https://doi.org/10.11428/JHEJ.62.361","url":null,"abstract":"* To whom correspondence should be addressed E-mail:cyone@faculty.chiba-u.jp Live and frozen short-neck clams stored at -20°C for 2 weeks were cooked in boiling water, and the extractive components of each hot-water extract and cooked soft parts were examined. The levels of total free amino acids, total ATP and related compounds, and succinic acid in the hot-water extracts prepared from the live and frozen samples were not significantly different, whereas the levels of adenosine 5’-monophosphate (AMP), inosine 5’-monophosphate (IMP) and inosine in the extract of the frozen samples were higher than those from the live samples. A sensory evaluation revealed that the extract of frozen samples was stronger in umami and overall preference and weaker in fishy odor than that of the live samples. The state of shell-opening during cooking of the frozen short-neck clam was also investigated. Samples stored for 2 weeks at -20 °C and -40 °C, placed in water and then brought to the boil respectively resulted in 17% and 27% giving complete shell-opening. However, 66% of the frozen samples placed in boiling water gave complete shell-opening, irrespective of the temperature and duration of freezing. (Received August 5. 2010: Accepted in revised form February 5. 2011)","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"42 1","pages":"361-368"},"PeriodicalIF":0.0,"publicationDate":"2011-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77651539","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}
K. Ninomiya, Shin-ichi Kitamura, Ai Saiga-Egusa, Shin-ichi Ozawa, Yuko Hirose, Tomoko Kagemori, Akira Moriki, Toshikazu Tanaka, T. Nishimura
{"title":"Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures","authors":"K. Ninomiya, Shin-ichi Kitamura, Ai Saiga-Egusa, Shin-ichi Ozawa, Yuko Hirose, Tomoko Kagemori, Akira Moriki, Toshikazu Tanaka, T. Nishimura","doi":"10.11428/JHEJ.61.765","DOIUrl":"https://doi.org/10.11428/JHEJ.61.765","url":null,"abstract":"","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":" 16","pages":"765-773"},"PeriodicalIF":0.0,"publicationDate":"2010-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91415048","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}
S. Une, Ikuyo Sugimoto, J. Akiyama, I. Yamamoto, N. Muto
Rooibos (Aspalathus linearis) tea has been widely drunk in Africa, Europe and East Asia as a health beverage. Rooibos is a leguminous shrub grown in the mountainous areas of the northwestern Cape Province in South Africa. This tea is made from leaves and stems through a fermentation process. Fermented rooibos tea has been reported to have many biological and physiological benefits, including the alleviation of constipation and various other digestive disorders, as well as the reduction of nervous tension, the alleviation of allergies, clastogen suppression, the inhibition of X-ray-induced cell transformation, the suppression of lipid peroxide accumulation, and as an anti-HIV activity. Nutritionally, rooibos tea is recognized as a wellbalanced beverage because of its high content of minerals including potassium, sodium, calcium, and magnesium 7) besides its caffeine-less property. Additionally, rooibos tea contains many flavonoids, which exhibit a potent antioxidative activity. Rooibos leaves also contain a unique chalcone-type flavonoid, aspalathin, and it is found in abundance in unfermented tea, but not in its fermented form. This means that the fermentation process causes an extensive degradation or a conversion of aspalathin. Therefore, it is important to evaluate the antioxidative activity and flavonoid composition in rooibos tea products. Recently, Yamamoto has reported that rooibos tea has an immunopotentiating activity in the culture system 日本家政学会誌 Vol. 61 No.11 717 ~ 723 (2010)
{"title":"Antioxidative Activity and Flavonoid Composition of the Acid Precipitates from a Rooibos Tea Extract","authors":"S. Une, Ikuyo Sugimoto, J. Akiyama, I. Yamamoto, N. Muto","doi":"10.11428/JHEJ.61.717","DOIUrl":"https://doi.org/10.11428/JHEJ.61.717","url":null,"abstract":"Rooibos (Aspalathus linearis) tea has been widely drunk in Africa, Europe and East Asia as a health beverage. Rooibos is a leguminous shrub grown in the mountainous areas of the northwestern Cape Province in South Africa. This tea is made from leaves and stems through a fermentation process. Fermented rooibos tea has been reported to have many biological and physiological benefits, including the alleviation of constipation and various other digestive disorders, as well as the reduction of nervous tension, the alleviation of allergies, clastogen suppression, the inhibition of X-ray-induced cell transformation, the suppression of lipid peroxide accumulation, and as an anti-HIV activity. Nutritionally, rooibos tea is recognized as a wellbalanced beverage because of its high content of minerals including potassium, sodium, calcium, and magnesium 7) besides its caffeine-less property. Additionally, rooibos tea contains many flavonoids, which exhibit a potent antioxidative activity. Rooibos leaves also contain a unique chalcone-type flavonoid, aspalathin, and it is found in abundance in unfermented tea, but not in its fermented form. This means that the fermentation process causes an extensive degradation or a conversion of aspalathin. Therefore, it is important to evaluate the antioxidative activity and flavonoid composition in rooibos tea products. Recently, Yamamoto has reported that rooibos tea has an immunopotentiating activity in the culture system 日本家政学会誌 Vol. 61 No.11 717 ~ 723 (2010)","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"295 1","pages":"717-723"},"PeriodicalIF":0.0,"publicationDate":"2010-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89067479","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}
203 (203) Waxy wheat, which has excellent starch gelatinization properties and contains no amylose, is expected to be a promising new wheat cultivar. However, because of its limited availability, waxy wheat has been studied little in terms of food science and not at all for its malt enzymes. This study shows how substances produced in its malt, such as γ-amino butyric acid and antioxidants, behave and examines its functions to gain information on its processing and application to functional food. As part of a wider study on cereal processing, amylases from germinating seeds of such cereals as Italian, Japanese and Chinese millet varieties were isolated and purified, and the properties of the amylases evaluated . The authors believe that findings on the properties of amylases from the germinating cereal seeds will not only lead to knowledge for cereal utilization, but also be important for physiological research on their germination. This paper reports the isolation, purification, and properties of the malt amylases of waxy wheat as part of a physiological study on its processing and germination physiology.
{"title":"Properties of Amylase from Germinated Waxy Wheat Seed Properties of Amylase from Germinated Waxy Wheat Seed","authors":"A. Taniguchi, Shuhei Kikuchi, K. Takano","doi":"10.11428/JHEJ.61.203","DOIUrl":"https://doi.org/10.11428/JHEJ.61.203","url":null,"abstract":"203 (203) Waxy wheat, which has excellent starch gelatinization properties and contains no amylose, is expected to be a promising new wheat cultivar. However, because of its limited availability, waxy wheat has been studied little in terms of food science and not at all for its malt enzymes. This study shows how substances produced in its malt, such as γ-amino butyric acid and antioxidants, behave and examines its functions to gain information on its processing and application to functional food. As part of a wider study on cereal processing, amylases from germinating seeds of such cereals as Italian, Japanese and Chinese millet varieties were isolated and purified, and the properties of the amylases evaluated . The authors believe that findings on the properties of amylases from the germinating cereal seeds will not only lead to knowledge for cereal utilization, but also be important for physiological research on their germination. This paper reports the isolation, purification, and properties of the malt amylases of waxy wheat as part of a physiological study on its processing and germination physiology.","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"13 1","pages":"203-211"},"PeriodicalIF":0.0,"publicationDate":"2010-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80272741","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}
Masayo Ikeda, Miyuki Katoh, H. Nagano, S. Sawayama
Fermented rice noodles have been widely eaten in Southeast Asia and southern China for a long time, and are still produced by traditional methods. These noodles are referred to by various names, depending on the country of consumption: khanom-jeen in Thailand (Uchimura et al. 1991; Tanasupawat et al. 1995), bun in Vietnam (Nagano et al. 2000), mohingar in Myanmar (Ikeda et al. 2003), khaw poon in Laos (Kato et al. 2006), num banvuchock in Cambodia (Ikeda et al. 2005b), and soure mifen in China (Lu et al. 2008). According to our field research in Myanmar, Cambodia, Laos, and Thailand, hard, nonglutinous, and damaged rice, unlike that used for cooking, is used as the base for fermented rice noodles. Production involves a two-step natural fermentation process, rice soaking and rice flour standing, after which the rice flour is extruded into rice noodles and boiled. Although lactic acid bacteria such as Streptococcus and Lactobacillus are reportedly the main microorganisms involved in fermentation (Uchimura et al . 1991; Lu et al. 2008), we confirmed the existence of not only lactic acid bacteria but also aerobic bacteria, mold, yeast, coliform group bacteria, and many kinds of microorganisms in samples collected over a 10-yr period from Myanmar, Cambodia, Laos, and Thailand (Ikeda et al. 2003; Kato et al. 2006; Kobayashi et al. 2007). Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia Masayo IKEDA, Miyuki KATOH, Hiroko NAGANO and Shigeru SAWAYAMA 1 Faculty of Applied Bioscience, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502 2 Faculty of Education, Kagawa University, Takamatsu, Kagawa 760-8522 3 Faculty of Education, Gifu University, Gifu, Gifu 501-1193
发酵米粉在东南亚和中国南方已经广泛食用了很长一段时间，并且仍然用传统的方法制作。这些面条被称为不同的名字，这取决于消费的国家:泰国的khanom-jeen (Uchimura et al. 1991;Tanasupawat et al. 1995)，越南的bun (Nagano et al. 2000)，缅甸的mohingar (Ikeda et al. 2003)，老挝的khaw poon (Kato et al. 2006)，柬埔寨的num banvuchock (Ikeda et al. 2005b)，以及中国的米粉(Lu et al. 2008)。根据我们在缅甸、柬埔寨、老挝和泰国的实地调查，与用于烹饪的大米不同，硬的、不粘的、受损的大米被用作发酵米线的基础。生产过程包括两步自然发酵过程，大米浸泡和米粉静置，之后米粉被挤压成米粉并煮沸。尽管据报道乳酸菌如链球菌和乳杆菌是参与发酵的主要微生物(Uchimura et al .)。1991;Lu et al. 2008)，我们在缅甸、柬埔寨、老挝和泰国收集了10年的样本，证实不仅存在乳酸菌，还存在需氧菌、霉菌、酵母菌、大肠菌群和多种微生物(Ikeda et al. 2003;加藤等人，2006;Kobayashi et al. 2007)。柬埔寨米粉的组成和细菌制造过程的表征池田正代、KATOH美之、长野博子和SAWAYAMA Shigeru 1东京农业大学应用生物科学学院，世谷谷区，东京156-8502 2香川大学教育学院，高松，香川760-8522 3岐阜大学教育学院，岐阜501-1193
{"title":"Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia","authors":"Masayo Ikeda, Miyuki Katoh, H. Nagano, S. Sawayama","doi":"10.11428/JHEJ.61.91","DOIUrl":"https://doi.org/10.11428/JHEJ.61.91","url":null,"abstract":"Fermented rice noodles have been widely eaten in Southeast Asia and southern China for a long time, and are still produced by traditional methods. These noodles are referred to by various names, depending on the country of consumption: khanom-jeen in Thailand (Uchimura et al. 1991; Tanasupawat et al. 1995), bun in Vietnam (Nagano et al. 2000), mohingar in Myanmar (Ikeda et al. 2003), khaw poon in Laos (Kato et al. 2006), num banvuchock in Cambodia (Ikeda et al. 2005b), and soure mifen in China (Lu et al. 2008). According to our field research in Myanmar, Cambodia, Laos, and Thailand, hard, nonglutinous, and damaged rice, unlike that used for cooking, is used as the base for fermented rice noodles. Production involves a two-step natural fermentation process, rice soaking and rice flour standing, after which the rice flour is extruded into rice noodles and boiled. Although lactic acid bacteria such as Streptococcus and Lactobacillus are reportedly the main microorganisms involved in fermentation (Uchimura et al . 1991; Lu et al. 2008), we confirmed the existence of not only lactic acid bacteria but also aerobic bacteria, mold, yeast, coliform group bacteria, and many kinds of microorganisms in samples collected over a 10-yr period from Myanmar, Cambodia, Laos, and Thailand (Ikeda et al. 2003; Kato et al. 2006; Kobayashi et al. 2007). Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia Masayo IKEDA, Miyuki KATOH, Hiroko NAGANO and Shigeru SAWAYAMA 1 Faculty of Applied Bioscience, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502 2 Faculty of Education, Kagawa University, Takamatsu, Kagawa 760-8522 3 Faculty of Education, Gifu University, Gifu, Gifu 501-1193","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"36 1","pages":"91-99"},"PeriodicalIF":0.0,"publicationDate":"2010-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87192667","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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