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| SHIMIZU, Takashi; JAYAWARDANA, Barana C.; TETSUKA, Masafumi; MIYAMOTO, Akio; 清水, 隆; 手塚, 雅文; 宮本, 明夫. |
| Vascular endothelial growth factor (VEGF) isoforms (VEGF 120 and VEGF 164) secreted by granulosa cells are involved in thecal angiogenesis during follicular development in the bovine ovary. However, whether the transcript of the VEGF120 and VEGF164 isoforms differs during follicular development in the ovary is still unknown. We first examined the gene expression of VEGF120, VEGF164, fms-like tyrosine kinase (Flt-1), and fetal liver kinase (Flk-1) in the granulosa cells (GCs) and theca cells (TCs) of pre-selection and post-selection follicles (PRF and POF respectively) from the bovine ovary. Then we examined the effects of FSH and estradiol (E2) on these factors in cultured bovine GCs. Messenger RNA (mRNA) expression was quantified using real-time PCR... |
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Palavras-chave: Estradiol; Fetal liver kinase (Flk-1); Fms-like tyrosine kinase (Flt-1); Follicle-stimulating hormone (FSH); Granulosa cell; Vascular Endothelial Growth factor (VEGF). |
| Ano: 2007 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4057 |
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| JAYAWARDANA, Barana C.; YANAGIHARA, Maki; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mitsuo; SHIMADA, Kenichiro; 韓, 圭鎬; 福島, 道広; 関川, 三男; 島田, 謙一郎. |
| We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that... |
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Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage. |
| Ano: 2012 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842 |
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