Consulta: creatorFacets:"HAN, Kyu-Ho"
Registros recuperados: 5
Data/hora: 01/06/2024 02:43:14

Correlation between the Presence of Ubiquitin Conjugated Protein Phosphatase Inhibitor 1 and Postmortem Muscle Glycogen Metabolism
Provedor de dados: 19
Autores: NYAM-OSOR, Purevdorj; SHIMADA, Kenichiro; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mistuo; 島田, 謙一郎; 韓, 圭鎬; 福島, 道広; 関川, 三男.
Recently, we have identified the ubiquitin conjugate, protein phosphatase inhibitor 1 (I1), from postmortem muscles. Since I1 is one of the important regulators of glycogen metabolism, the effect of this conjugate (Ub-I1) present in postmortem muscle on glycolysis was investigated. Two sample groups were distinguishable: those not containing Ub-I1 (I, n=5)and those containing Ub-I1 (II, n=27). Due to the enormous variation in ultimate pH at 48 h postmortem, the latter group was subcategorized into a IIa group showing lower or normal pH and a IIb group showing higher or dark, firm, dry meat pH. Postmortem glycolysis occurred rapidly and vigorously among group I samples. The rate and extent of postmortem glycolysis was typical in group IIa samples while it...
Palavras-chave: Ubiquitin conjugate; Protein phosphatase inhibitor 1; Glycogen; Glycolysis.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2961

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
Provedor de dados: 19
Autores: 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 &lt; 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...
Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage.
Ano: 2012
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842

Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats
Provedor de dados: 19
Autores: KUWABARA, Tomoko; HAN, Kyu-Ho; HASHIMOTO, Naoto; YAMAUCHI, Hiroaki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; 島田, 謙一郎; 関川, 三男; 福島, 道広; 韓, 圭鎬.
日本ビタミン学会、日本栄養・食糧学会共同編集
Palavras-chave: Bile acid; Buckwheat sprout powder; Hepatic mRNAs; Serum cholesterol; Short-chain fatty acid.
Ano: 2007
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2909

Amylomyces rouxii Strain CBS 438.76 Affects Cholesterol Metabolism in Cholesterol-Fed Rats
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; HAN, Kyu-Ho; TANEICHI, Yae; IIJIMA, Setsuko; SHIMADA, Ken-ichiro; SAITOH, Katsuichi; ODA, Yuji; CHIJI, Hideyuki; SEKIKAWA, Mitsuo; 福島, 道広; 韓, 圭鎬; 島田, 謙一郎; 小田, 有二; 関川, 三男.
We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A. rouxii group) or without (control group) 30g/kg A. rouxii for 4 wk. There were no significant differences in the body weight, food intake or liver weight among the groups. However, the weight of the cecum in the A. rouxii-fed group was significantly higher than that in the control group. The cecal pH in the A. rouxii-fed group was significantly lower than that in the control group. Cecal acetic acid, propionic acid and total SCFA concentrations in the A. rouxii-fed group were significantly higher than those in the control group. The serum...
Palavras-chave: Rats; Amylomyces rouxii strain CBS 438.76; Cholesterol; Cholesterol 7α-hydroxylase mRNA; LDL receptor mRNA.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2911

Potato Pulps Lowered the Serum Cholesterol and Triglyceride Levels in Rats
Provedor de dados: 19
Autores: HASHIMOTO, Naoto; ITO, Yusaku; HAN, Kyu-Ho; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; TOPPING, David L.; BIRD, Anthony R.; NODA, Takahiro; CHIJI, Hideyuki; FUKUSHIMA, Michihiro; 韓, 圭鎬; 島田, 謙一郎; 関川, 三男; 福島, 道広.
日本ビタミン学会、日本栄養・食糧学会共同編集
Palavras-chave: Cholesterol; Triglyceride; Potato pulps; Liver.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2910