Yasuhiro Shimamoto, Takayoshi Sato, Y. Ikeuchi, Motoyuki Nishida, I. Matsuno
{"title":"Efficient and Eco-friendly Analytical Procedure for Vitamin K in Milk, Infant Powder Formula, Liquid Infant Formula and Plant Oil","authors":"Yasuhiro Shimamoto, Takayoshi Sato, Y. Ikeuchi, Motoyuki Nishida, I. Matsuno","doi":"10.4327/JSNFS.74.79","DOIUrl":"https://doi.org/10.4327/JSNFS.74.79","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"12 1","pages":"79-91"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82303396","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}
Ryosuke Matsuoka, M. Kimura, Kazuto Arimitsu, T. Kojima
Summary : Although egg white protein is known to have high nutritional function, little research has been conducted on its health benefits. Previous basic research studies have focused on the quality of egg white protein as a protein source, and it has been shown to increase body protein and muscle mass to a greater extent than casein, while decreasing body fat and visceral fat mass. However, since it is relatively difficult for humans to consume a large amount of egg white continuously, lactic fermented egg white has been developed by fer-menting egg white with lactic acid bacteria to improve its flavour. A study conducted in participants with high visceral fat showed that lactic fermented egg white improved visceral fat obesity and that the effects were attrib-utable mainly to inhibition of lipid absorption by ovalbumin. Lactic fermented egg white not only makes it easy to consume high-quality protein but is also expected to serve as a protein source that can be used to prevent lifestyle-related diseases, thereby contributing to health maintenance and improvement.
{"title":"New Health Functions of Egg White Protein (Lactic Fermented Egg White) and Its Application","authors":"Ryosuke Matsuoka, M. Kimura, Kazuto Arimitsu, T. Kojima","doi":"10.4327/jsnfs.74.147","DOIUrl":"https://doi.org/10.4327/jsnfs.74.147","url":null,"abstract":"Summary : Although egg white protein is known to have high nutritional function, little research has been conducted on its health benefits. Previous basic research studies have focused on the quality of egg white protein as a protein source, and it has been shown to increase body protein and muscle mass to a greater extent than casein, while decreasing body fat and visceral fat mass. However, since it is relatively difficult for humans to consume a large amount of egg white continuously, lactic fermented egg white has been developed by fer-menting egg white with lactic acid bacteria to improve its flavour. A study conducted in participants with high visceral fat showed that lactic fermented egg white improved visceral fat obesity and that the effects were attrib-utable mainly to inhibition of lipid absorption by ovalbumin. Lactic fermented egg white not only makes it easy to consume high-quality protein but is also expected to serve as a protein source that can be used to prevent lifestyle-related diseases, thereby contributing to health maintenance and improvement.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73036726","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":"The Relationship between Eating Behavior and a Japanese Well-Balanced Diet among Young Adults Aged 20‐39 Years","authors":"M. Nakade, E. Kibayashi, Ayumi Morooka","doi":"10.4327/jsnfs.74.265","DOIUrl":"https://doi.org/10.4327/jsnfs.74.265","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78121928","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 : In 2018 , the proportion of elderly individuals over the age of 65 years in Japan was 28 . 1％ , and the proportion is estimated to increase to 35 . 3％ by 2040 . Aging is a risk factor for various diseases such as diabe-tes, motor dysfunction, arteriosclerosis, osteoporosis, cancer, and dementia. As these diseases take many years to develop, their prevention is important. Therefore, we have been studying the prevention of cancer and dementia in relation to food factors. Research on cancer prevention has shown that diallyl trisulfide （ DATS ） , a volatile flavor compound found in garlic, suppresses the growth of colon cancer cells via cell cycle arrest. DATS also promotes detoxification of carcinogenic substances by regulating drug-metabolizing enzyme activity in the liver. On the other hand, studies of dementia have shown that intake of polyunsaturated fatty acid improves cog-nitive function in a mouse model of Alzheimer ʼ s disease. These results demonstrate the potential of food factors to contribute to the extension of a healthy lifespan by preventing age-related diseases such as cancer and Alzheimer ʼ s disease.
{"title":"Studies on the Anti-Cancer and Anti-Alzheimer's Disease Effect of Food Factors Including Sulfides","authors":"Takashi Hosono","doi":"10.4327/jsnfs.73.9","DOIUrl":"https://doi.org/10.4327/jsnfs.73.9","url":null,"abstract":"Summary : In 2018 , the proportion of elderly individuals over the age of 65 years in Japan was 28 . 1％ , and the proportion is estimated to increase to 35 . 3％ by 2040 . Aging is a risk factor for various diseases such as diabe-tes, motor dysfunction, arteriosclerosis, osteoporosis, cancer, and dementia. As these diseases take many years to develop, their prevention is important. Therefore, we have been studying the prevention of cancer and dementia in relation to food factors. Research on cancer prevention has shown that diallyl trisulfide （ DATS ） , a volatile flavor compound found in garlic, suppresses the growth of colon cancer cells via cell cycle arrest. DATS also promotes detoxification of carcinogenic substances by regulating drug-metabolizing enzyme activity in the liver. On the other hand, studies of dementia have shown that intake of polyunsaturated fatty acid improves cog-nitive function in a mouse model of Alzheimer ʼ s disease. These results demonstrate the potential of food factors to contribute to the extension of a healthy lifespan by preventing age-related diseases such as cancer and Alzheimer ʼ s disease.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74935964","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. Nakagawa, N. Kohda, K. Hamada, K. Sugaya, Takao Saito
{"title":"Application of Lactic Acid Bacterium B240 as a Conditioning Food Supporting Mucosal Immunity and Exerting Anti-Infection Effects","authors":"Y. Nakagawa, N. Kohda, K. Hamada, K. Sugaya, Takao Saito","doi":"10.4327/jsnfs.73.55","DOIUrl":"https://doi.org/10.4327/jsnfs.73.55","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"18 3 1","pages":"55-60"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78457691","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 : Kestose is a type of oligosaccharide known to be well fermented by intestinal bacteria. We have demonstrated that kestose has various physiological functions, such as promotion of gut health, improvement of allergic diseases, and prevention of metabolic syndrome. These findings indicate that kestose is a prebiotic component that contributes to maintenance of health in humans through several physiological functions. We have also tried to improve the activity of an enzyme involved in kestose synthesis. Here we describe research on the physiological functions and practical uses of kestose.
{"title":"Physiological Functions of Kestose and Practical Approaches for Its Commercial Application","authors":"Y. Kadota, Y. Kitaura, A. Endo, T. Tochio","doi":"10.4327/jsnfs.73.123","DOIUrl":"https://doi.org/10.4327/jsnfs.73.123","url":null,"abstract":"Summary : Kestose is a type of oligosaccharide known to be well fermented by intestinal bacteria. We have demonstrated that kestose has various physiological functions, such as promotion of gut health, improvement of allergic diseases, and prevention of metabolic syndrome. These findings indicate that kestose is a prebiotic component that contributes to maintenance of health in humans through several physiological functions. We have also tried to improve the activity of an enzyme involved in kestose synthesis. Here we describe research on the physiological functions and practical uses of kestose.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78195192","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. Matsumoto, Tomoko Watanabe, Shinji Matsumoto, A. Yasui
Summary : The purpose of this study was to clarify differences in energy values between a method proposed by the FAO using amino acid components, fatty acid components, carbohydrate components, etc. and the conventional （ present ） method. Methods: The energy values per 100 g of edible portions were calculated for the listed foods in the Standard Tables of Food Composition in Japan （ new values ） , and compared with the listed energy values （ present values ） . Next, using the intake amounts of each food in the National Health and Nutrition Examination Survey and the two types of energy values the two energy intakes were calculated, and these results were compared and examined. Results: The agreement rate between the new value per 100 g of edible portion and the current value was largest for algae （126％） and smallest for vegetables （76％） . The concordance rate was less than 100％ in 14 food groups, and the average concordance rate for the foods overall was 91％ . As for the concordance rate of individual foods, the 80-100％ range included 68％ of the target foods, 60-80％ included 13％ , and 100-120％ included 12％ . From the rate of concordance between the total energy intake based on the new value calculated from the intake amounts determined in the National Health and Nutrition Examination Survey, the total daily energy intake per capita was 92％ of the current values.
{"title":"Comparison of Energy Values on Composition-based Method and Conventional Method","authors":"M. Matsumoto, Tomoko Watanabe, Shinji Matsumoto, A. Yasui","doi":"10.4327/jsnfs.73.255","DOIUrl":"https://doi.org/10.4327/jsnfs.73.255","url":null,"abstract":"Summary : The purpose of this study was to clarify differences in energy values between a method proposed by the FAO using amino acid components, fatty acid components, carbohydrate components, etc. and the conventional （ present ） method. Methods: The energy values per 100 g of edible portions were calculated for the listed foods in the Standard Tables of Food Composition in Japan （ new values ） , and compared with the listed energy values （ present values ） . Next, using the intake amounts of each food in the National Health and Nutrition Examination Survey and the two types of energy values the two energy intakes were calculated, and these results were compared and examined. Results: The agreement rate between the new value per 100 g of edible portion and the current value was largest for algae （126％） and smallest for vegetables （76％） . The concordance rate was less than 100％ in 14 food groups, and the average concordance rate for the foods overall was 91％ . As for the concordance rate of individual foods, the 80-100％ range included 68％ of the target foods, 60-80％ included 13％ , and 100-120％ included 12％ . From the rate of concordance between the total energy intake based on the new value calculated from the intake amounts determined in the National Health and Nutrition Examination Survey, the total daily energy intake per capita was 92％ of the current values.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"150 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86635193","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. Dairiki, Chiaki Ryohara, Yuko Kawazu, Seiya Makino, H. Kano, Jun Hemmi, Y. Asami
{"title":"Effect of Yogurt Consumption on Health and Wellness of Taxi Drivers during the Summer","authors":"K. Dairiki, Chiaki Ryohara, Yuko Kawazu, Seiya Makino, H. Kano, Jun Hemmi, Y. Asami","doi":"10.4327/jsnfs.73.61","DOIUrl":"https://doi.org/10.4327/jsnfs.73.61","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"71 1","pages":"61-66"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86348399","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":"Applicability of Swallowing Sounds and Electromyography for Assessing the Ease of Swallowing of Foods","authors":"Mitsuki Tanaka, Izumi Tsukayama, Toshiko Yamamoto, Takabun Nakamura","doi":"10.4327/jsnfs.73.93","DOIUrl":"https://doi.org/10.4327/jsnfs.73.93","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"58 1","pages":"93-101"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73832795","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":"Vitamins and Minerals Included in the Dietary Reference Intakes for Japanese (2020)","authors":"Kiyoshi Tanaka, K. Uenishi","doi":"10.4327/jsnfs.73.231","DOIUrl":"https://doi.org/10.4327/jsnfs.73.231","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"35 1","pages":"231-236"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81129308","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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