Journal for The Integrated Study of Dietary Habits最新文献_第6页

Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation 以大豆乳清为底物的乳酸菌营养培养基的制备及其培养应用

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.3_123

Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, K. Kawahara, Kojun Tsunoda

{"title":"Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation","authors":"Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, K. Kawahara, Kojun Tsunoda","doi":"10.2740/jisdh.32.3_123","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_123","url":null,"abstract":"Preparation of a new nutrient medium for lactic acid bacteria using soybean whey as a substrate and its application for cultivation Ayako Kuri, Tatsuaki Tasaki, Yuki Miyamoto, Kazuyoshi Kawahara, Kojun Tsunoda Graduate School of Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Nutrition, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 College of Science and Engineering, Kanto Gakuin University, 1-50-1, Mutsuurahigashi Kanazawa-ku, Yokohama-shi, Kanagawa, 236-8501 **** International Research and Training Center, Kanto Gakuin University, 1162-2, Ogikubo, Odawara-shi, kanagawa, 250-0042 〒236-8501 横浜市金沢区六浦東1-50-1 〒250-0042 小田原市荻窪1162-2 We have developed a novel medium for the culture of lactic acid bacteria using soy whey, instead of using animal-derived materials. Soy whey was prepared by removing soy protein by the treatment with MgCl2. Various lactic acid bacteria from the culture collection (NBRC) and those isolated from commercially available fermented milk products were cultivated by using the medium based on Mg-soy whey supplemented by yeast extract (YE) and glucose (Glc) as nutrition, designated YE-Glc-Mg-soy whey medium. As a result, the new medium showed almost the same growth rate as that of the MRS medium, which is generally used for culturing lactic acid bacteria. YE-GlcMg-soy whey medium was also used for the isolation of lactic acid bacteria, and three Gram-positive strains producing lactic acid were isolated from some citrus fruits. The present study suggested that the YE-Glc-Mg-soy whey medium can be used for the production of fermented foods that are free of allergic substances, and suitable for the people who avoid animal-derived materials because of a religious reason or any other reasons.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","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":"83713520","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}

引用次数: 0

Characteristics of daycare menu items associated with food consumption in early childhood 与幼儿期食物消费相关的日托菜单项目的特征

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.1_37

Namie Kojima, Natsuki Yoshinaga, Satoko Baba, T. Koga

引用次数: 0

Antioxidant activity and mineral contents of the different parts of several mushrooms 几种蘑菇不同部位的抗氧化活性和矿物质含量

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.1_31

Tomomi Kanno, Y. Miyake

引用次数: 0

Effect of animal and plant protein intake on urinary phosphorus excretion in healthy young women 摄入动植物蛋白对健康年轻女性尿磷排泄的影响

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.3_115

Sayuki Hashimoto, Tomomi Asano, Kunihiro Sonoda, A. Minematsu, Akihiko Kato, Junko Ishida

{"title":"Effect of animal and plant protein intake on urinary phosphorus excretion in healthy young women","authors":"Sayuki Hashimoto, Tomomi Asano, Kunihiro Sonoda, A. Minematsu, Akihiko Kato, Junko Ishida","doi":"10.2740/jisdh.32.3_115","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_115","url":null,"abstract":"Objective : To determine the effects of animal and plant protein intake and protein restriction on phosphorus excretion in healthy young women. Methods : Healthy young women were divided into four groups: normal （ no dietary intervention ） , animal （ animal protein intake ） , plant （ plant protein intake ） , and low-protein （ protein restriction ） and subjected to a 3-day dietary intervention. Except in the normal group, vegetable intake was kept to a minimum to eliminate the effects of their constituent minerals. Based on the 3-day dietary records and 24-hour collected urine on day 3, the nutritional value, food group intake, and urinary components were evaluated. Results : There was no significant difference in the protein and phosphorus intake between the normal, animal, and plant groups. However, urinary phosphorus excretion was significantly lower in the plant and low-protein groups than that in the normal and animal groups; there was no significant difference between the plant and low-protein groups, with similar levels of phosphorus excretion. Magnesium intake and legume intake were significantly higher in the plant group compared to the other groups. Consideration & Conclusion : We showed that the plant protein diet reduced urinary phosphorus excretion to levels to that of the protein-restricted diet, while ensuring a protein to that of the animal protein diet. We hypothesize phytin related the form of","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86269520","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}

引用次数: 0

The appeal of fermented foods in Aichi prefecture 爱知县发酵食品的吸引力

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.31.4_195

Masashi Kato

{"title":"The appeal of fermented foods in Aichi prefecture","authors":"Masashi Kato","doi":"10.2740/jisdh.31.4_195","DOIUrl":"https://doi.org/10.2740/jisdh.31.4_195","url":null,"abstract":"In 2013, traditional Japanese cuisine, or washoku, was registered as an intangible cultural heritage by UNESCO. The degree of attention to Japanese food has further increased around the world. Traditional Japanese cuisine has four main characteristics: washoku uses fresh ingredients and it is well-balanced, good-looking and an important part of annual events. It is notable that washoku is a healthy diet and has contributed to the longevity of Japanese people. Obviously, use of the Umami compounds such as glutamate and nucleic acid-relating substances, extracted from natural ingredients such as “kombu kelp” and “katsuobushi (dried bonito)” contributes to the deliciousness and healthiness of washoku. In addition to these compounds, fermented seasonings play an important role in the taste of Japanese cuisine by adding the other Umami components, such as amino acids other than glutamate, and peptides. There are many breweries of fermented seasonings such as miso, soy sauce, vinegar, and mirin in Aichi prefecture. And they have had a great impact on Japanese food culture. In this article I focused on the variety of fermented seasonings in Aichi and their history, process for making, characteristics and functionality.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"249 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77581974","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}

引用次数: 0

Effect of lifestyle and stress on health food use among students in a registered dietitian training program 生活方式和压力对注册营养师培训项目学生健康食品使用的影响

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.1_3

Yasuko Sannomaru, Sanae Yamada, Takashi Akiyama, Yusuke Sekiguchi, Masahiro Wada, Akira Terao

引用次数: 0

A feature assessment of smartphone applications providing menus 提供菜单的智能手机应用程序的功能评估

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.2_87

Yoko Horiuchi, Tomomi Kato

引用次数: 0

The effects of different heating condition on the quality of rice porridge to use for the baby food 不同加热条件对婴儿食品用米粥质量的影响

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.1_23

Naomi Shibata-Ishiwatari, Shion Umemura

{"title":"The effects of different heating condition on the quality of rice porridge to use for the baby food","authors":"Naomi Shibata-Ishiwatari, Shion Umemura","doi":"10.2740/jisdh.32.1_23","DOIUrl":"https://doi.org/10.2740/jisdh.32.1_23","url":null,"abstract":"We focused on three cooking methods of rice porridge that is the first solid food given to infants: “rice in a pot”, “using the rice porridge mode on a rice cooker”, and “cooked rice in a pot”. The findings revealed that the gelatinization degree of all sample was about 95%. “Using the rice porridge mode on a rice cooker” had the highest amount of amylose and reducing sugars in 1.0g of rice porridge liquid, which was consistent with the properties at the end of cooking. The amount of reducing sugars produced was highest in the “cooked rice in a pot” since it took a long time to reach the deactivation temperature of the starch degrading enzyme. However, the concentrations of reducing sugars, amylose and eluted solids in the rice porridge liquid were lowest because i ） water was added to cooked rice, which has low water absorbability; ii ） the amount of added water was higher than other methods; and iii ） the heating time in pot cooking after adding water was shorter. Because the heating time at 90°C or higher of “cooked rice in a pot” is shorter than other methods, it had the hardest rice grains. As","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79454265","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}

引用次数: 0

Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity 乳酸菌发酵森米醋的风味特征及其对肥胖的影响

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.31.4_221

Y. Nodake, S. Toda, Hitomi Iba, Tomonori Taira, Choryo Uema, T. Taira

引用次数: 0

Relationship between nutrients and COVID-19 infection in Japan 日本营养物质与COVID-19感染的关系

Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.3_131

Shusuke Takahashi, K. Ono, Mitsuyo Hori

{"title":"Relationship between nutrients and COVID-19 infection in Japan","authors":"Shusuke Takahashi, K. Ono, Mitsuyo Hori","doi":"10.2740/jisdh.32.3_131","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_131","url":null,"abstract":"This study investigated the relationship between nutrients and COVID-19 infection in order to provide useful suggestions for infection control in terms of enterobactera. Based on the data taken from a national health and nutrition examination survey, the present study examined the correlation coefficients between each intake of 40 kinds of nutrients and the cumulative number of COVID-19 cases in 12 areas in Japan. The number of COVID-19 cases per 100,000 people were cumulatively counted using three indices; 1 ） positive cases of PCR test results, 2 ） inpatients, 3 ） deaths reported by the Ministry of Health, Labor and Welfare. The results revealed that the intake of carbohydrate and carbohydrate energy ratios had significant and negative correlations with the number of positive PCR test results in the 12 areas. In contrast, the intake of animal proteins, animal fat, monounsaturated fatty acid, fatty energy ratios, and animal protein energy ratios correlated positively and significantly with the number of positive PCR test results. Regarding the number of inpatients, only carbohydrate energy rates had a significant and negative correlation. No other significant and positive or negative correlations were found between the intake of nutrients and the number of inpatients. As for the number of death cases, intake of the carbohydrate energy ratios and vitamin K had significant and negative correlations with it. In contrast, intake of animal protein energy ratios had a significant and positive correlation with it. These findings suggest nutrients seem to prevent or promote COVID-19 infection. Further research is necessary to determine whether these results can be applied to individual participants longitudinally. To do so, the relationship between the immune system and enterobacteria should be examined from the perspective of nutritional physiology.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90738901","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}

引用次数: 0