Masashi Morifuji, Kyoko Ito, Satomi Ichikawa, Chisato Oba, M. Kitade
{"title":"Research on Food Ingredients That Enhance Skin Function and Their Practical Application","authors":"Masashi Morifuji, Kyoko Ito, Satomi Ichikawa, Chisato Oba, M. Kitade","doi":"10.4327/jsnfs.75.19","DOIUrl":"https://doi.org/10.4327/jsnfs.75.19","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84442047","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":"Composition of Free Amino Acids in Fermented Honey, an Untapped Resource from Japanese Honeybees","authors":"J. Takahashi","doi":"10.4327/jsnfs.75.113","DOIUrl":"https://doi.org/10.4327/jsnfs.75.113","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":"83557872","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 : With the global increase in the aged population, the development of cognition-enhancing foods that can be taken safely and reliably is attracting interest. Fermented milk is considered to have beneficial effects on health
摘要:随着全球老龄化人口的增加，开发安全可靠的认知增强食品引起了人们的兴趣。发酵乳被认为对健康有益
{"title":"Study of the Cognitive Function of Lactononadecapeptide and Its Application in Food","authors":"K. Ohsawa, H. Yokogoshi","doi":"10.4327/jsnfs.75.305","DOIUrl":"https://doi.org/10.4327/jsnfs.75.305","url":null,"abstract":"Summary : With the global increase in the aged population, the development of cognition-enhancing foods that can be taken safely and reliably is attracting interest. Fermented milk is considered to have beneficial effects on health","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82057923","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":"Mechanism Underlying Prevention of Obesity and Diabetes by Food-Derived Factors such as Plant Pigments","authors":"T. Tsuda","doi":"10.4327/jsnfs.75.275","DOIUrl":"https://doi.org/10.4327/jsnfs.75.275","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90931207","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}
Yasuhiro Shimamoto, Takayoshi Sato, G. Hanagata, Yoshihiro Ikeuchi, Motoyuki Nishida, I. Matsuno
{"title":"Efficient and Eco-friendly Analytical Procedure for Vitamin K in Milk, Powdered Infant Formula, Liquid Infant Formula and Plant Oil (2)","authors":"Yasuhiro Shimamoto, Takayoshi Sato, G. Hanagata, Yoshihiro Ikeuchi, Motoyuki Nishida, I. Matsuno","doi":"10.4327/jsnfs.75.147","DOIUrl":"https://doi.org/10.4327/jsnfs.75.147","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86831031","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 : As the intestinal environment has a close association with the state of human health, we have ex-amined whether certain agricultural food materials can help to improve the intestinal milieu. For this purpose, we developed an in vitro experimental model simulating the fermentation conditions within the intestine, allow-ing us to study intestinal fermentation characteristics in detail. This helped to clarify the influence of food materials on the time course of intestinal fermentation within a short period of time, and the results suggested that the in vitro conditions simulated by this particular model are similar to those in vivo . It was verified that resistant starch contained in red beans and kidney beans increases short-chain fatty acids in the cecum and improves cholesterol and lipid metabolism. Furthermore, chemically modified hydroxypropyl （ HP ） starch exhibited a distinct β -diversity in the intestinal flora that was different from native starch. Moreover, HP starch increased short-chain fatty acids in the cecum, and there were positive correlations with plasma GLP- 1 , mucin content, and IgA content. GLP- 1 was also negatively correlated with both food intake and mesenteric adipocyte area. Al-though these findings represent basic evidence for the ability of agricultural food materials to improve the intestinal environment, we believe that they will contribute considerably to the maintenance and promotion of healthy human longevity.
{"title":"Studies on the Use of Agricultural Food Products to Improve Intestinal Environment and Function","authors":"M. Fukushima","doi":"10.4327/JSNFS.74.3","DOIUrl":"https://doi.org/10.4327/JSNFS.74.3","url":null,"abstract":"Summary : As the intestinal environment has a close association with the state of human health, we have ex-amined whether certain agricultural food materials can help to improve the intestinal milieu. For this purpose, we developed an in vitro experimental model simulating the fermentation conditions within the intestine, allow-ing us to study intestinal fermentation characteristics in detail. This helped to clarify the influence of food materials on the time course of intestinal fermentation within a short period of time, and the results suggested that the in vitro conditions simulated by this particular model are similar to those in vivo . It was verified that resistant starch contained in red beans and kidney beans increases short-chain fatty acids in the cecum and improves cholesterol and lipid metabolism. Furthermore, chemically modified hydroxypropyl （ HP ） starch exhibited a distinct β -diversity in the intestinal flora that was different from native starch. Moreover, HP starch increased short-chain fatty acids in the cecum, and there were positive correlations with plasma GLP- 1 , mucin content, and IgA content. GLP- 1 was also negatively correlated with both food intake and mesenteric adipocyte area. Al-though these findings represent basic evidence for the ability of agricultural food materials to improve the intestinal environment, we believe that they will contribute considerably to the maintenance and promotion of healthy human longevity.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85149455","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}
Takeshi Yasui, M. Matsumoto, Tomoko Watanabe, A. Yasui
Summary : The Standard Tables of Food Composition in Japan ―2020― （ Eighth revised edition, hereafter STFCJ 2020） use an altered energy calculation method, different from the method used for the Standard Tables of Food Composition in Japan ―2015― （ Seventh revised edition, hereafter STFCJ 2015） . In STFCJ 2020 , when available, protein calculated from the sum of amino acid residues （ PROTCAA ） and fat expressed as triacylglycerol equivalent of fatty acids （ FATNLEA ） are used for energy calculation together with other energy-yielding components, instead of protein calculated from reference nitrogen content （ PROT- ） and fat determined by one of 11 food-specific extraction methods （ FAT- ） . The aims of this lecture are to detail the new energy calculation method used in STFCJ 2020 and to explain the newly introduced procedures for evaluating the uncertainty of dry matter content, i.e., the total mass of food components except water, and for choosing one of two available carbohydrate components （ available carbohydrate expressed in monosaccharide equivalents 〈 CHOAVLM 〉 or available carbohydrate by difference 〈 CHOAVLDF- 〉） for inclusion in the energy calculation. Energy values calculated using the two methods employed in STFCJ 2020 and STFCJ 2015 are graphically compared among food groups, among energy conversion factors used in STFCJ 2015 , and among combinations of preferred/accepta-ble methods for protein, fat and available carbohydrate analyses described in an FAO report, i.e., Food energy methods of analysis and conversion factors, Report of a technical workshop, FAO Food and Nutrition paper 77 （2003） . Furthermore, the influences of the resulting differences in energy values on the energy intake of Japa-nese are discussed using food intake data from the
{"title":"Revised Energy Calculation Method for the Standard Tables of Food Composition in Japan―2020― （Eighth Revised Edition）","authors":"Takeshi Yasui, M. Matsumoto, Tomoko Watanabe, A. Yasui","doi":"10.4327/jsnfs.74.171","DOIUrl":"https://doi.org/10.4327/jsnfs.74.171","url":null,"abstract":"Summary : The Standard Tables of Food Composition in Japan ―2020― （ Eighth revised edition, hereafter STFCJ 2020） use an altered energy calculation method, different from the method used for the Standard Tables of Food Composition in Japan ―2015― （ Seventh revised edition, hereafter STFCJ 2015） . In STFCJ 2020 , when available, protein calculated from the sum of amino acid residues （ PROTCAA ） and fat expressed as triacylglycerol equivalent of fatty acids （ FATNLEA ） are used for energy calculation together with other energy-yielding components, instead of protein calculated from reference nitrogen content （ PROT- ） and fat determined by one of 11 food-specific extraction methods （ FAT- ） . The aims of this lecture are to detail the new energy calculation method used in STFCJ 2020 and to explain the newly introduced procedures for evaluating the uncertainty of dry matter content, i.e., the total mass of food components except water, and for choosing one of two available carbohydrate components （ available carbohydrate expressed in monosaccharide equivalents 〈 CHOAVLM 〉 or available carbohydrate by difference 〈 CHOAVLDF- 〉） for inclusion in the energy calculation. Energy values calculated using the two methods employed in STFCJ 2020 and STFCJ 2015 are graphically compared among food groups, among energy conversion factors used in STFCJ 2015 , and among combinations of preferred/accepta-ble methods for protein, fat and available carbohydrate analyses described in an FAO report, i.e., Food energy methods of analysis and conversion factors, Report of a technical workshop, FAO Food and Nutrition paper 77 （2003） . Furthermore, the influences of the resulting differences in energy values on the energy intake of Japa-nese are discussed using food intake data from the","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90751619","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}
M. Kawai, A. Kataoka-Kato, M. Takada, R. Hoshi, K. Nishida
{"title":"Culture Techniques Yielding a High Count and High Density of Lactobacillus casei Strain Shirota and Investigation of Novel Health Applications of Gut-brain Interaction","authors":"M. Kawai, A. Kataoka-Kato, M. Takada, R. Hoshi, K. Nishida","doi":"10.4327/JSNFS.74.75","DOIUrl":"https://doi.org/10.4327/JSNFS.74.75","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"2 1","pages":"75-78"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84342709","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}
Bifidobacterium 示し， Clostridium coccoides Summary : This study investigated the effects of food factors on colonic microbiota, fermentation products, mucins, immunoglobulin A （ IgA ） and alkaline phosphatase （ ALP ） activity. Based on a study of glucomannan-containing lily bulbs, we demonstrated that the consumption of soluble dietary fibers, including glucomannan and non-digestible oligosaccharides, frequently increased colonic ALP activity by upregulating the expression of IAP-I in rats. We then investigated whether nutritional conditions influence these effects of non-digestible carbohydrates on colonic ALP activity. It was found that the types of dietary fat influenced the effects of dietary oligosaccharides on the colonic luminal environment, including ALP activity. Colonic ALP activity was positively correlated with colonic luminal variables such as the fecal mucin level, the ratio of Bifidobacterium spp., and the level of n-butyrate, which are associated with a more favorable colonic environment. We propose that the in-crease of colonic ALP activity induced by fermentable non-digestible carbohydrates may be important for pro-tection of gut epithelial homeostasis.
{"title":"Modulation of the Colonic Luminal Environment by Food Factors","authors":"Y. Okazaki","doi":"10.4327/JSNFS.74.9","DOIUrl":"https://doi.org/10.4327/JSNFS.74.9","url":null,"abstract":"Bifidobacterium 示し， Clostridium coccoides Summary : This study investigated the effects of food factors on colonic microbiota, fermentation products, mucins, immunoglobulin A （ IgA ） and alkaline phosphatase （ ALP ） activity. Based on a study of glucomannan-containing lily bulbs, we demonstrated that the consumption of soluble dietary fibers, including glucomannan and non-digestible oligosaccharides, frequently increased colonic ALP activity by upregulating the expression of IAP-I in rats. We then investigated whether nutritional conditions influence these effects of non-digestible carbohydrates on colonic ALP activity. It was found that the types of dietary fat influenced the effects of dietary oligosaccharides on the colonic luminal environment, including ALP activity. Colonic ALP activity was positively correlated with colonic luminal variables such as the fecal mucin level, the ratio of Bifidobacterium spp., and the level of n-butyrate, which are associated with a more favorable colonic environment. We propose that the in-crease of colonic ALP activity induced by fermentable non-digestible carbohydrates may be important for pro-tection of gut epithelial homeostasis.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","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":"85349509","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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