Pub Date : 2010-01-30DOI: 10.11468/SEIKATSUEISEI.54.27
K. Isama, T. Kawakami, T. Tsuchiya, A. Matsuoka
The Food Sanitation Law of Japan provides that the amount of lead eluted from the paint film on baby toys must be less than 90 μg/g. However, the amount of lead eluted from paint films on products to which the Food Sanitation Law is inapplicable is not controlled even if the product is used by babies. We therefore investigated the amount of lead eluted from the paint films on household products which babies may use with reference to the Food Sanitation Law. In addition, we confirmed the validity of capillary electrophoresis for measurement of the lead concentration of test solutions. Of 105 products (107 paint films) such as stationery and hairpins, only one hairpin had a paint film that eluted a small amount of lead. The hairpin package carried a warning of the lead content. Nevertheless, household product which babies may use should ideally not contain lead.
{"title":"Capillary Electrophoresis Research into Lead Elution from Paint Films on Household Products","authors":"K. Isama, T. Kawakami, T. Tsuchiya, A. Matsuoka","doi":"10.11468/SEIKATSUEISEI.54.27","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.54.27","url":null,"abstract":"The Food Sanitation Law of Japan provides that the amount of lead eluted from the paint film on baby toys must be less than 90 μg/g. However, the amount of lead eluted from paint films on products to which the Food Sanitation Law is inapplicable is not controlled even if the product is used by babies. We therefore investigated the amount of lead eluted from the paint films on household products which babies may use with reference to the Food Sanitation Law. In addition, we confirmed the validity of capillary electrophoresis for measurement of the lead concentration of test solutions. Of 105 products (107 paint films) such as stationery and hairpins, only one hairpin had a paint film that eluted a small amount of lead. The hairpin package carried a warning of the lead content. Nevertheless, household product which babies may use should ideally not contain lead.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79442971","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}
Pub Date : 2010-01-30DOI: 10.11468/SEIKATSUEISEI.54.13
M. Ki, Taro Murakami, A. Nakama
Food labeling is an important information source for consumers when selecting foods. However, we often hear news about mislabeling of foods. To ensure fair labeling, it is necessary to establish scientifically sound methods for classifying foods and to check the labeling. The polymerase chain reaction (PCR) method, which amplifies a specific region of DNA, is very useful for food classification, particularly in cultivar identification. The PCR method makes it possible to detect material of animal origin in meats and meat products and to identify the cultivar of agricultural products.
{"title":"Application of Gene Technology in Food Analysis","authors":"M. Ki, Taro Murakami, A. Nakama","doi":"10.11468/SEIKATSUEISEI.54.13","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.54.13","url":null,"abstract":"Food labeling is an important information source for consumers when selecting foods. However, we often hear news about mislabeling of foods. To ensure fair labeling, it is necessary to establish scientifically sound methods for classifying foods and to check the labeling. The polymerase chain reaction (PCR) method, which amplifies a specific region of DNA, is very useful for food classification, particularly in cultivar identification. The PCR method makes it possible to detect material of animal origin in meats and meat products and to identify the cultivar of agricultural products.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2010-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84098220","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.261
F. Ogata, M. Kabayama, K. Wada, M. Kunou, K. Kakehi, N. Kawasaki
{"title":"Study on Water Treatment by Granular Gibbsite in Lake Biwa","authors":"F. Ogata, M. Kabayama, K. Wada, M. Kunou, K. Kakehi, N. Kawasaki","doi":"10.11468/SEIKATSUEISEI.53.261","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.261","url":null,"abstract":"","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80149044","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.271
H. Moriwaki, Yumi Yaguchi, Kazuma Haraguchi, Michiya Akamine, Eri Unozawa, Eriko Kitahara, K. Matsuo, Y. Matsushima
Flocculation using natto, a traditional Japanese food, as flocculant was investigated. The aim of the study was to devise a simple and useful experiment for school environmental education. The optimal conditions for the experiment are described.
{"title":"Optimum Conditions for Coagulation-sedimentation Using Natto as a Flocculant","authors":"H. Moriwaki, Yumi Yaguchi, Kazuma Haraguchi, Michiya Akamine, Eri Unozawa, Eriko Kitahara, K. Matsuo, Y. Matsushima","doi":"10.11468/SEIKATSUEISEI.53.271","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.271","url":null,"abstract":"Flocculation using natto, a traditional Japanese food, as flocculant was investigated. The aim of the study was to devise a simple and useful experiment for school environmental education. The optimal conditions for the experiment are described.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76449903","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.231
Makiko Yamagami
{"title":"Filter-based Measurement of PM2.5 Mass Concentration and Chemical Composition","authors":"Makiko Yamagami","doi":"10.11468/SEIKATSUEISEI.53.231","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.231","url":null,"abstract":"","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85649679","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.211
Y. Tsujimoto
In 2006, the Japanese Government announced that benzene might form in beverages to which had been added both benzoic acid (preservative) and L-ascorbic acid (antioxidant, fortifier). While the mechanism of benzene formation is not well understood, reactive oxygen species (ROS) are considered to participate. ROS are known to induce food deterioration such as lipid peroxidation and controlling their formation is a challenge for the food industry. The present review focuses on transition metal-assisted ROS formation and mitigation thereof in beverages and beverage model systems. Hydrogen peroxide has been detected in some beverage preparations and products, such as green tea, black tea, and coffee. Its formation is ascribed to prooxidant action by tea constituents (catechins) or added L-ascorbic acid. The prooxidation of these antioxidants is considered to involve transition metal catalysis. Transition metals such as iron and copper play an important role in ROS formation. In iron, oxidation of ferrous iron to a ferric state is probably the initiation step and produces superoxide. Many investigations on non-heme iron indicate that the oxidation is dependent on the sterically bulky character of the chelator (ligand) as well as the thermodynamic stability of the ferric chelate. This is typically exemplified by the chelators of EDTA and DTPA. The importance of the steric factor is also stressed in the oxidation of heme iron and in the reduction of ferric iron using superoxide to hydroxyl radical via the Harber-Weiss reaction. The discussions in the present review may be helpful for the development of new iron fortifiers for beverages that generate less ROS.
{"title":"Formation of Reactive Oxygen Species in Beverages and Beverage Model Systems and Suppression Thereof","authors":"Y. Tsujimoto","doi":"10.11468/SEIKATSUEISEI.53.211","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.211","url":null,"abstract":"In 2006, the Japanese Government announced that benzene might form in beverages to which had been added both benzoic acid (preservative) and L-ascorbic acid (antioxidant, fortifier). While the mechanism of benzene formation is not well understood, reactive oxygen species (ROS) are considered to participate. ROS are known to induce food deterioration such as lipid peroxidation and controlling their formation is a challenge for the food industry. The present review focuses on transition metal-assisted ROS formation and mitigation thereof in beverages and beverage model systems. Hydrogen peroxide has been detected in some beverage preparations and products, such as green tea, black tea, and coffee. Its formation is ascribed to prooxidant action by tea constituents (catechins) or added L-ascorbic acid. The prooxidation of these antioxidants is considered to involve transition metal catalysis. Transition metals such as iron and copper play an important role in ROS formation. In iron, oxidation of ferrous iron to a ferric state is probably the initiation step and produces superoxide. Many investigations on non-heme iron indicate that the oxidation is dependent on the sterically bulky character of the chelator (ligand) as well as the thermodynamic stability of the ferric chelate. This is typically exemplified by the chelators of EDTA and DTPA. The importance of the steric factor is also stressed in the oxidation of heme iron and in the reduction of ferric iron using superoxide to hydroxyl radical via the Harber-Weiss reaction. The discussions in the present review may be helpful for the development of new iron fortifiers for beverages that generate less ROS.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85222122","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.257
A. Ishikawa, M. Kishi, K. Yamagami
To evaluate the effect of natto and soybeans on postprandial blood glucose level, a crossover study was conducted in 12 healthy male volunteers. Subjects were given a control meal (white rice), a natto meal (white rice with natto), or a soybean meal (white rice with steamed soybeans), and blood glucose level in each group was measured before and 15, 30, 45, 60, 90, and 120 minutes after intake. After both the soybean and natto meals, the blood glucose level at 60 minutes after intake was significantly lower than after the control meal. However, only the natto meal, and not the soybean meal, significantly suppressed the rise in blood glucose level at 60 minutes compared to the control meal. Furthermore, the area under the glucose curve from 0 to 120 min after the natto meal was significantly smaller than for the control meal. These results suggest that natto is useful for the control of postprandial blood glucose level.
{"title":"Effect of Intake of Natto and Soybeans on Postprandial Blood Glucose Levels in Healthy Adults","authors":"A. Ishikawa, M. Kishi, K. Yamagami","doi":"10.11468/SEIKATSUEISEI.53.257","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.257","url":null,"abstract":"To evaluate the effect of natto and soybeans on postprandial blood glucose level, a crossover study was conducted in 12 healthy male volunteers. Subjects were given a control meal (white rice), a natto meal (white rice with natto), or a soybean meal (white rice with steamed soybeans), and blood glucose level in each group was measured before and 15, 30, 45, 60, 90, and 120 minutes after intake. After both the soybean and natto meals, the blood glucose level at 60 minutes after intake was significantly lower than after the control meal. However, only the natto meal, and not the soybean meal, significantly suppressed the rise in blood glucose level at 60 minutes compared to the control meal. Furthermore, the area under the glucose curve from 0 to 120 min after the natto meal was significantly smaller than for the control meal. These results suggest that natto is useful for the control of postprandial blood glucose level.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88276514","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.226
T. Kase
{"title":"Outbreak of Pandemic Influenza H1N1 and Viral Detection in Osaka, 2009","authors":"T. Kase","doi":"10.11468/SEIKATSUEISEI.53.226","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.226","url":null,"abstract":"","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84379166","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.239
Misaki Nakamura, K. Nishikawa
We have developed a discharge plasma air-cleaning technology known as PlasmaCluster Ion® (PCI), which generates both positive and negative ions in the air. The present study was designed to determine the mechanism of the ions’ effect on bacteria. We confirmed that PCI destroys the surface of airborne and attached bacteria. The present paper reports the principle of PCI and the results of examination of its bactericidal effect. We also show how the device produces cluster ions from a specially designed discharge electrode and investigate what types of ion are detected in mass-spectroscopy analysis.
{"title":"Principle and Application of Sanitization Function of Plasma Cluster Ions","authors":"Misaki Nakamura, K. Nishikawa","doi":"10.11468/SEIKATSUEISEI.53.239","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.239","url":null,"abstract":"We have developed a discharge plasma air-cleaning technology known as PlasmaCluster Ion® (PCI), which generates both positive and negative ions in the air. The present study was designed to determine the mechanism of the ions’ effect on bacteria. We confirmed that PCI destroys the surface of airborne and attached bacteria. The present paper reports the principle of PCI and the results of examination of its bactericidal effect. We also show how the device produces cluster ions from a specially designed discharge electrode and investigate what types of ion are detected in mass-spectroscopy analysis.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76093307","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}
Pub Date : 2009-10-30DOI: 10.11468/SEIKATSUEISEI.53.247
N. Hamada
A comparison was made of fungal flora in bathrooms in 1997 and in 2007 to clarify the trend of fungal contamination and the causative factors. In 1997, Cladosporium and Exophiala were predominant on the walls and floors of bathrooms. In 2007, the fungal count on walls was lower than in 1997, and not only Cladosporium, but also Exophiala, Cladophialophora, Phoma, and Scolecobasidium were frequently observed. Cladosporium was found to be more common in bathrooms of the classic type with cement surfaces. In contrast, Exophiala, Phoma, Cladophialophora and Scolecobasidium were predominant in bathrooms of the modular type made of plastic boards, which have recently become more common than the classic type. Moreover, fungal contamination involving these four fungi, was often found on toys, soap dishes, and drain mouths made of plastic materials. These four fungi are known to use surfactant as nutrient, and surfactant may thus be more difficult to wash away from plastic than from tile and cement. The factors affecting the fungal flora on bathroom walls and floors were also compared. On both sampling occasions, more fungal contamination was detected in bathrooms located on lower floors or used by larger families than in those on upper floors or used by smaller families. Fungal contamination in bathrooms with dryer fans , which have recently become common, was about half of that in those without. Factors removing moisture from bathrooms were therefore thought to reduce fungal contamination. However, reducing fungal contamination is more difficult on floors than on walls, and no effective method has yet been found in spite of various improvements in materials and structure.
{"title":"Recent Trend of Fungal Contamination in Bathrooms","authors":"N. Hamada","doi":"10.11468/SEIKATSUEISEI.53.247","DOIUrl":"https://doi.org/10.11468/SEIKATSUEISEI.53.247","url":null,"abstract":"A comparison was made of fungal flora in bathrooms in 1997 and in 2007 to clarify the trend of fungal contamination and the causative factors. In 1997, Cladosporium and Exophiala were predominant on the walls and floors of bathrooms. In 2007, the fungal count on walls was lower than in 1997, and not only Cladosporium, but also Exophiala, Cladophialophora, Phoma, and Scolecobasidium were frequently observed. Cladosporium was found to be more common in bathrooms of the classic type with cement surfaces. In contrast, Exophiala, Phoma, Cladophialophora and Scolecobasidium were predominant in bathrooms of the modular type made of plastic boards, which have recently become more common than the classic type. Moreover, fungal contamination involving these four fungi, was often found on toys, soap dishes, and drain mouths made of plastic materials. These four fungi are known to use surfactant as nutrient, and surfactant may thus be more difficult to wash away from plastic than from tile and cement. The factors affecting the fungal flora on bathroom walls and floors were also compared. On both sampling occasions, more fungal contamination was detected in bathrooms located on lower floors or used by larger families than in those on upper floors or used by smaller families. Fungal contamination in bathrooms with dryer fans , which have recently become common, was about half of that in those without. Factors removing moisture from bathrooms were therefore thought to reduce fungal contamination. However, reducing fungal contamination is more difficult on floors than on walls, and no effective method has yet been found in spite of various improvements in materials and structure.","PeriodicalId":17443,"journal":{"name":"Journal of Urban Living and Health Association","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84355926","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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