{"title":"Research on Functional Nutrients and Lipoprotein Quality Evaluation Contributing to a Reduction in Risk Factors for Atherosclerosis","authors":"Hiroshi Yoshida","doi":"10.4327/jsnfs.75.3","DOIUrl":"https://doi.org/10.4327/jsnfs.75.3","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76074484","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. Tousen, Yukie Kaneda, Chifumi Shimomura, K. Kurotani, J. Nishihira†, H. Takimoto
{"title":"Differences in Dietary Intake Estimation Using the 6th Revised Edition and 7th Revised Edition Supplementary Edition 2018 of Standard Tables of Food Composition in Japan","authors":"Y. Tousen, Yukie Kaneda, Chifumi Shimomura, K. Kurotani, J. Nishihira†, H. Takimoto","doi":"10.4327/jsnfs.75.229","DOIUrl":"https://doi.org/10.4327/jsnfs.75.229","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81863541","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}
Summary : Previously, the physiological effects of dietary fiber in the small intestine have been discussed mainly on the basis of the interaction of dietary fiber with simultaneously ingested nutrients in the gastrointestinal tract, and only a limited number of studies have focused on events in the gastrointestinal tract itself. This review covers the results of analyses of small-intestinal goblet cell responses and mucin secretion during dietary fiber intake, based mainly on the bulk and viscosity of the dietary fiber. Mucin from the small intestine acts as an endogenous fiber that underpins the symbiotic relationship between the host and intestinal bacteria via short-chain fatty acids, a metabolic product of fermentation. Finally, the validity of the current Prosky digestion-based dietary fiber quantification method to estimate the gastrointestinal kinetics of resistant starch and diges-tion-resistant dextrin derivatives is discussed. These have recently attracted attention as new dietary fiber mate-rials in addition to classic dietary fibers derived from plant cell walls.
{"title":"Nutritional and Physiological Studies on Resistant Starch and Dietary Fiber","authors":"T. Morita","doi":"10.4327/jsnfs.75.63","DOIUrl":"https://doi.org/10.4327/jsnfs.75.63","url":null,"abstract":"Summary : Previously, the physiological effects of dietary fiber in the small intestine have been discussed mainly on the basis of the interaction of dietary fiber with simultaneously ingested nutrients in the gastrointestinal tract, and only a limited number of studies have focused on events in the gastrointestinal tract itself. This review covers the results of analyses of small-intestinal goblet cell responses and mucin secretion during dietary fiber intake, based mainly on the bulk and viscosity of the dietary fiber. Mucin from the small intestine acts as an endogenous fiber that underpins the symbiotic relationship between the host and intestinal bacteria via short-chain fatty acids, a metabolic product of fermentation. Finally, the validity of the current Prosky digestion-based dietary fiber quantification method to estimate the gastrointestinal kinetics of resistant starch and diges-tion-resistant dextrin derivatives is discussed. These have recently attracted attention as new dietary fiber mate-rials in addition to classic dietary fibers derived from plant cell walls.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76022560","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}
Summary : Brown adipose tissue （ BAT ） is a site responsible for non-shivering thermogenesis during cold exposure, contributing to the control of body temperature and adiposity. In humans, although a decrease of BAT activity with aging is associated with the development of obesity, chronic activation of BAT through repeated cold exposure can re-activate BAT, thereby decreasing body fat mass. To explore practical anti-obesity strate-gies that could be an alternative to cold exposure, we focused on food ingredients exerting agonistic activity against temperature-sensitive TRP channels. We then investigated the thermogenic effects of non-pungent capsaicin analogs （ capsinoids ） and green tea catechins, both of which can stimulate temperature-responsive TRP channels, and their relationship to BAT activity in healthy volunteers. We found that single ingestion of capsinoids or catechins significantly increased energy expenditure in subjects with active BAT, but not in those with-out. Moreover, repeated ingestion of these substances increased BAT-dependent thermogenic capacity even in individuals who had lost their BAT activity, suggesting successful recruitment of BAT. Additionally, through comprehensive analysis of circulating metabolites in mice and humans, we searched for new nutritional factors for control of BAT function and identified branched-chain amino acids as a key energy substrate for BAT thermogenesis. These our findings support the development of practical, efficient dietary regimens capable of boosting BAT thermogenesis and preventing lifestyle-related diseases.
{"title":"A Study of the Activation of Brown Adipose Tissue by Food Ingredients and Their Anti-Obesity Effects","authors":"T. Yoneshiro","doi":"10.4327/jsnfs.75.297","DOIUrl":"https://doi.org/10.4327/jsnfs.75.297","url":null,"abstract":"Summary : Brown adipose tissue （ BAT ） is a site responsible for non-shivering thermogenesis during cold exposure, contributing to the control of body temperature and adiposity. In humans, although a decrease of BAT activity with aging is associated with the development of obesity, chronic activation of BAT through repeated cold exposure can re-activate BAT, thereby decreasing body fat mass. To explore practical anti-obesity strate-gies that could be an alternative to cold exposure, we focused on food ingredients exerting agonistic activity against temperature-sensitive TRP channels. We then investigated the thermogenic effects of non-pungent capsaicin analogs （ capsinoids ） and green tea catechins, both of which can stimulate temperature-responsive TRP channels, and their relationship to BAT activity in healthy volunteers. We found that single ingestion of capsinoids or catechins significantly increased energy expenditure in subjects with active BAT, but not in those with-out. Moreover, repeated ingestion of these substances increased BAT-dependent thermogenic capacity even in individuals who had lost their BAT activity, suggesting successful recruitment of BAT. Additionally, through comprehensive analysis of circulating metabolites in mice and humans, we searched for new nutritional factors for control of BAT function and identified branched-chain amino acids as a key energy substrate for BAT thermogenesis. These our findings support the development of practical, efficient dietary regimens capable of boosting BAT thermogenesis and preventing lifestyle-related diseases.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87635420","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}
Masashi Morifuji, Satomi Ichikawa, Saori Takahashi, M. Kitade, K. Kimura
{"title":"Effect of Consuming Fermented Milk with Vegetables on Carotenoid Absorption in Healthy Humans: A Randomized Crossover Study","authors":"Masashi Morifuji, Satomi Ichikawa, Saori Takahashi, M. Kitade, K. Kimura","doi":"10.4327/jsnfs.75.103","DOIUrl":"https://doi.org/10.4327/jsnfs.75.103","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74698598","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}
With the clarification of the entire human genome, research utilizing genomic information has be-come
随着整个人类基因组的明确，利用基因组信息的研究已经成为可能
{"title":"Development of a Research Platform on Individual Genetic Differences in the Field of Food and Nutrition","authors":"Shoko Takahashi, Kenji Saito, Huijuan Jia, Maki Igarashi","doi":"10.4327/jsnfs.75.311","DOIUrl":"https://doi.org/10.4327/jsnfs.75.311","url":null,"abstract":"With the clarification of the entire human genome, research utilizing genomic information has be-come","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73429735","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}
Summary : The effects of fiber intake from cereals, specifically barley and wholegrain wheat, on obesity parameters were investigated through human intervention studies. A series of experimental animal studies were also performed to investigate the mechanism responsible for the anti-obesity effects of barley. Our human intervention studies have revealed some evidence of effects such as: （1） suppression of the postprandial rise in blood glucose level （ rice with barley and wholegrain wheat bread ） ; （2） the maintenance of satiety （ foods containing barley ） ; （3） reduction of abdominal fat （ rice with barley and wholegrain wheat bread ） ; and （4） modifica-tion of gut microbiota （ wheat bran and foods containing barley ） . Animal experiments have shown that both high- and low-molecular-weight barley β -glucans have anti-obesity effects. However, the former is due mainly to inhibition of dietary lipid absorption as a result of viscosity, and the latter to the action of short-chain fatty acids through intestinal fermentation. It was confirmed that the improvement of glucose intolerance resulting from intake of barley flour was attributable to an increase of short-chain fatty acids as a result of intestinal fermentation, thus increasing the secretion of glucagon-like peptide- 1 （ GLP- 1） .
{"title":"A Study of the Effects of Dietary Fiber in Cereals for Improvement of Obesity Parameters","authors":"S. Aoe","doi":"10.4327/jsnfs.75.261","DOIUrl":"https://doi.org/10.4327/jsnfs.75.261","url":null,"abstract":"Summary : The effects of fiber intake from cereals, specifically barley and wholegrain wheat, on obesity parameters were investigated through human intervention studies. A series of experimental animal studies were also performed to investigate the mechanism responsible for the anti-obesity effects of barley. Our human intervention studies have revealed some evidence of effects such as: （1） suppression of the postprandial rise in blood glucose level （ rice with barley and wholegrain wheat bread ） ; （2） the maintenance of satiety （ foods containing barley ） ; （3） reduction of abdominal fat （ rice with barley and wholegrain wheat bread ） ; and （4） modifica-tion of gut microbiota （ wheat bran and foods containing barley ） . Animal experiments have shown that both high- and low-molecular-weight barley β -glucans have anti-obesity effects. However, the former is due mainly to inhibition of dietary lipid absorption as a result of viscosity, and the latter to the action of short-chain fatty acids through intestinal fermentation. It was confirmed that the improvement of glucose intolerance resulting from intake of barley flour was attributable to an increase of short-chain fatty acids as a result of intestinal fermentation, thus increasing the secretion of glucagon-like peptide- 1 （ GLP- 1） .","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82580569","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}
Summary : Skeletal muscle is the largest organ in the human body, playing important roles in exercise, energy expenditure and glucose/amino acid metabolism. Appropriate exercise coupled with sufficient nutrition increases muscle mass. In contrast, bedrest, aging, cancer, and other diseases lead to muscle atrophy, thus de-creasing energy expenditure （ leading to obesity ） and glucose uptake, increasing the blood glucose level （ re-sulting in diabetes ） and reducing the quality of life. We have been investigating the role of a transcription factor, FOXO 1
{"title":"Mechanism of Gene Regulation in Skeletal Muscle Function","authors":"Yasutomi Kamei","doi":"10.4327/jsnfs.75.267","DOIUrl":"https://doi.org/10.4327/jsnfs.75.267","url":null,"abstract":"Summary : Skeletal muscle is the largest organ in the human body, playing important roles in exercise, energy expenditure and glucose/amino acid metabolism. Appropriate exercise coupled with sufficient nutrition increases muscle mass. In contrast, bedrest, aging, cancer, and other diseases lead to muscle atrophy, thus de-creasing energy expenditure （ leading to obesity ） and glucose uptake, increasing the blood glucose level （ re-sulting in diabetes ） and reducing the quality of life. We have been investigating the role of a transcription factor, FOXO 1","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74533079","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":"Foods and Nutritional Components That Regulate Bone and Vascular Tissue Metabolism","authors":"Teruyoshi Tanaka","doi":"10.4327/jsnfs.75.71","DOIUrl":"https://doi.org/10.4327/jsnfs.75.71","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74057123","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":"Differences in Nutrient Intakes of Middle-aged and Elderly Men and Women Living in Local Communities Calculated Using the Seventh and Eighth Revised Standard Tables of Food Composition in Japan","authors":"T. Imai, Y. Kato, H. Shimokata, R. Otsuka","doi":"10.4327/jsnfs.75.161","DOIUrl":"https://doi.org/10.4327/jsnfs.75.161","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"169 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72885566","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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