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Registros recuperados: 41 | |
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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... |
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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 |
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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... |
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Palavras-chave: Ubiquitin conjugate; Protein phosphatase inhibitor 1; Glycogen; Glycolysis. |
Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2961 |
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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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中野, 益男; 宿野部, 猛; 福島, 道広; 小林, 進介; 根岸, 孝; Nakano, Masuo; Shukunobe, Takeshi; Fukushima, Michihiro; Kobayashi, Shinsuke; Negishi, Takashi. |
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Palavras-chave: ゼニガタアザラシ; 重金属; Hg; Cd; Cu. |
Ano: 1992 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1697 |
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葛西, 大介; 輿水, 美奈; 大庭, 潔; 長谷川, 秀樹; 名倉, 泰三; 山内, 宏昭; 韓, 圭鎬; 島田, 謙一郎; 福島, 道広. |
近年,機能性が注目されているベタインを一般的な加工食品に利用することを目的に,食パン生地にベタインを高配合したときの製パン性に与える影響を検討した.まず,食パンに,ベタインをパン生地の小麦粉に対して1∼5%添加したところ,生地からのガス発生量は,ベタイン添加量に依存して減少し,ホイロ時間が増加した.特に,機能性付与を目的とした5 %の配合では,製パン性は大きく劣化し,比容積は11%低下した.次に,食パンにベタインを高濃度に配合したときの影響を低減する方法として,ミキシング前に添加する方法に対して,ミキシング後半に添加した場合の食パンの物理特性や食感に及ぼす影響を詳細に調べた.その結果,ベタイン添加によるガス発生量およびガス保持性の低下は,ミキシング後半に添加することで大幅に改善し,比容積も有意に(p<0.05)改善した.ベタイン添加による比容積の低下は,クラムの硬さと高い負の相関がみられ,クラムの硬さが有意に(p<0.05)増加するとともに,クラストの硬さが低下したが,ベタインの添加をミキシング後半とすることで,ネガティブコントロールの硬さに近い値にまで改善された.これらの結果は,食感に関する官能評価の結果とも一致していた.走査型電子顕微鏡(SEM)による生地の組織像から,ベタインを高配合すると,ミキシングおよび発酵時にグルテンネットワークの形成が十分に形成できていないこと,ミキシング後半の添加とすることで,無添加の生地に近い状態に改善する様子が観察された.以上の結果から,食パンにベタインを高配合する場合は,添加時期を遅らせることで製パン性への影響を小さくできると考えられた. |
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Palavras-chave: ベタイン; 製パン性; パン生地; 物性; Betaine; Bread-making quality; Dough; Physical property. |
Ano: 2016 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4520 |
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Fukushima, Michihiro; Tsuge, Junichi; Ono, Masami; Nakano, Masuo; Negishi, Takashi; 福島, 道広; 柘植, 順一; 小野, 真実; 中野, 益男; 根岸, 孝. |
Ano: 1989 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1567 |
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Tanaka, Yuko; Miura, Hideho; Fukushima, Michihiro; Ito, Miwako; Nishio, Zenta; Kim, Sun-Ju; Hashimoto, Naoto; Noda, Takahiro; Takigawa, Shigenobu; Matsuura-Endo, Chie; Yamauchi, Hiroaki; 三浦, 秀穂; 福島, 道広. |
This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background. With the use of the near-isogenic lines, it was possible to achieve similar flour characteristics, with the exception of the amylose content of starch in YAN, and to analyze clearly the effects of the amylose content on the physical properties of YAN. The results of this study indicated that the breaking force and breaking force/breaking deformation of YAN made from the eight lines basically decreased and that... |
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Palavras-chave: Yellow alkaline noodles; Physical properties; Amylose content; Sensory evaluation. |
Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/715 |
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Liyanage, Ruvini; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Jayawardana, Barana Chaminda; Han, Kyu-Ho; Tomoko, Okada; Ohba, Kiyoshi; Takahata, Yoshihisa; Morimatsu, Fumiki; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男; 韓, 圭鎬. |
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) containing 20% casein. The total serum and non-HDL-cholesterol concentrations were lower (P<0.001) in ED-fed group than the CD-fed group at the end of the experiment. Caecal propionate concentration and Bifidobacterium and Lactobacillus population were higher (P<0.05) in ED-fed group than the CD-fed group. The results of this study suggest that porcine artery elastin could be considered as a functional dietary protein with hypocholesterolaemic ability. Favourable amino acid composition and lysine derived... |
Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2681 |
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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 |
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Palavras-chave: Cholesterol; Triglyceride; Potato pulps; Liver. |
Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2910 |
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Liyanage, Ruvini; Minamino, Saori; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Sasaki, Keiko; Ohba, Kiyoshi; Jayawardana, Barana Chaminda; Shibayama, Shin-ichi; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男. |
In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total... |
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Palavras-chave: Potato peptide; Cholesterol; Short chain fatty acid; Faecal steroid; Hepatic gene; Rat. |
Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2682 |
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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 |
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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 |
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福島, 道広; 中村, 有美; 李, スルギ; 土平, 洋彰; 小林, 由佳; 川上, 秋桜; 岡田, 朋子; 島田, 謙一郎; 韓, 圭鎬; Fukushima, Michihiro; Nakamura, Yumi; Lee, Seulki; Tsuchihira, Hiroaki; Kobayashi, Yuka; Kawakami, Sakura; Okada, Tomoko; Shirmada, Ken-ichiro; Han, Kyu-Ho. |
今回、我々は北海道十勝で生産された豆類やジャガイモ、新規作物として栽培開発を行っているチコリから難消化性糖質を分離、そのプレバイオティクス効果について検証した。 豆類では、澱粉の構造がレジスタントスターチタイプ2であり、この澱粉が加熱調理加工過程でタイプ3の老化澱粉とタンパク質の被膜が形成されることにより、消化性が低下する可能性が見い出された。その結果、ラットの盲腸内で酸発酵が増進し、短鎖脂肪酸の上昇とpHの低下が認められ、腸内環境を改善させることが明らかとなった。さらに、十勝の特産物であるジャガイモもエステル結合したリン酸基を持つ澱粉であり、レジスタントスターチタイプ2に分類される。この澱粉も加熱調理加工することによりタイプ3の老化澱粉が増加する可能性がある。このジャガイモ澱粉がラット盲腸内で短鎖脂肪酸量を増加させ、特に酪酸の総短鎖脂肪酸に対する比率の上昇は消化を刺激して、糞便重量を増加させることが明らかであり、酪酸の好材料であることが確認された。また、チコリ由来のイヌリンについても、十勝イヌリンがin vivoおよびin vitro研究で盲腸内微生物叢、特にLactobacillusおよびBifidobacteriumレベルを上昇させ、総短鎖脂肪酸濃度も増加させることが明らかとなり、従来の報告と一致していた。 以上の結果より、豆類およびジャガイモのデンプンにはレジスタントスターチの作用を有しており、また十勝で新規に栽培したチコリ由来のイヌリンにも腸内改善効果が認められ、機能性糖質としてプレバイオティクス作用を持つことが明らかとなった。 |
Ano: 2011 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3321 |
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Okada, T; Fukushima, M; 岡田, 朋子; 福島, 道広. |
A dwindling global food supply has heightened the need for full utilization of limited resources, including agricultural and marine-derived products. With the world population projected to exceed eight billion people by 2030, there will be significant increases in food demand over the forthcoming years. Some of our on-going projects are focused on maximizing the utilization of food products harvested in Hokkaido, Japan. This paper will first provide a brief overview of the mounting setbacks of increased food processing waste, termed by-products, followed by discussions on a novel value-added product development project focused on the production of nano-capsules derived from marine oil. The unique biofunctionalities of these compounds, as revealed by animal... |
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Palavras-chave: Bioactive peptide; By-product; Marine carotenoid; Nano-capsule; N-3 polyunsaturated fatty acid. |
Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2733 |
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三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji. |
Thirty eight pigs born from same sow were divided into 2 group,and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH,water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1,5 and 10 days after slaughter,and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter,was significantly lower in the whey group... |
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Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss. |
Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090 |
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Registros recuperados: 41 | |
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