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Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)最新文献

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2010年4月から2014年11月の岡崎市におけるジビエ(イノシシおよびシカ)のE型肝炎ウイルス感染状況調査 2010年4月至2014年11月在冈崎市的野猪和鹿的E型肝炎病毒感染情况调查
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2015-12-25 DOI: 10.3358/SHOKUEISHI.56.252
邦彦 中根, 寛将 伊藤, 健治 磯谷, 裕子 板倉, 慶一 糟谷, 慎一 小林
{"title":"2010年4月から2014年11月の岡崎市におけるジビエ(イノシシおよびシカ)のE型肝炎ウイルス感染状況調査","authors":"邦彦 中根, 寛将 伊藤, 健治 磯谷, 裕子 板倉, 慶一 糟谷, 慎一 小林","doi":"10.3358/SHOKUEISHI.56.252","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.56.252","url":null,"abstract":": Cases of hepatitis E have been caused by infection with hepatitis E virus (HEV) due to consumption of raw or undercooked game meats and liver of wild boars or deer in various countries. We investigated HEV prevalence in wild boar and deer in Okazaki City and its outskirts, Aichi, Japan, using liver samples (439 boar; 185 deer) collected between April 2010 and November 2014. HEV RNA was detected in 49 (11.2%)of 439 and 0 of 185 samples of wild boar and deer, respectively. The positive rate (13.0%, 28/216) of HEV RNA from the wild boar with estimated body weight of less than 40 kg was significantly higher than that (2.7%, 3/111) in animals with estimated body weight of more than 40 kg. The 49 HEV strains were typed as genotype 4 (G4) by phylogenetic analysis. They clustered with Aichi/Shizuoka strains and 48 of the 49 strains subclustered together (Okazaki strains).","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2015-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79952468","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: 4
食中毒原因究明のための遺伝子解析によるキノコ鑑別［食衛誌 53 (5)，237～242］ 为了查明食物中毒原因，通过基因分析鉴别蘑菇。[食卫志53 (5)，237 ~ 242]
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2013-04-25 DOI: 10.3358/SHOKUEISHI.54.172
敦 昌山, 太郎 村上, 大輔 佐久間, 雅美 紀, 哲夫 山野, 充 清水
{"title":"食中毒原因究明のための遺伝子解析によるキノコ鑑別［食衛誌 53 (5)，237～242］","authors":"敦 昌山, 太郎 村上, 大輔 佐久間, 雅美 紀, 哲夫 山野, 充 清水","doi":"10.3358/SHOKUEISHI.54.172","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.54.172","url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2013-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73539162","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
GMダイズ検査におけるGM quickerの有用性について［食衛誌 53 （1），39～ 44（2012）］ 关于GM quicker在GM大豆检测中的有效性[食卫杂志53(1)，39至44 (2012)]
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2012-04-25 DOI: 10.3358/SHOKUEISHI.53.128
徳子 佐藤, 義紹 杉浦, 敏嗣 田中
{"title":"GMダイズ検査におけるGM quickerの有用性について［食衛誌 53 （1），39～ 44（2012）］","authors":"徳子 佐藤, 義紹 杉浦, 敏嗣 田中","doi":"10.3358/SHOKUEISHI.53.128","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.53.128","url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2012-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80737984","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 Nisin (Nisaplin) on the Growth of Listeria monocytogenes in Karashi-mentaiko (Red-pepper Seasoned Cod Roe) [食衛誌．50, 173～177 (2009)] Nisin (Nisaplin)对红椒调味鳕鱼籽中单核增生李斯特菌生长的影响[j]。50, 173～177 (2009)]
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2009-10-25 DOI: 10.3358/SHOKUEISHI.50.278
H. Hara, Y. Ohashi, T. Sakurai, K. Yagi, T. Fujisawa, S. Igimi
{"title":"Effect of Nisin (Nisaplin) on the Growth of Listeria monocytogenes in Karashi-mentaiko (Red-pepper Seasoned Cod Roe) [食衛誌．50, 173～177 (2009)]","authors":"H. Hara, Y. Ohashi, T. Sakurai, K. Yagi, T. Fujisawa, S. Igimi","doi":"10.3358/SHOKUEISHI.50.278","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.50.278","url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2009-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80662364","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
共同試験による野菜・果実中残留農薬の多成分一斉分析法の評価 [食衛誌．45, 165～174 (2004)] 通过共同试验的蔬菜·果实中残留农药的多成分一齐分析法的评价[食卫志。45,165 ~ 174 (2004)]
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2004-08-25 DOI: 10.3358/SHOKUEISHI.45.218
芳久 柿本, 義隆 苗床, 弘幸 原, 信 宮武, 新介 佐藤, 久子 龍口, 良一 高畠, 亮介 矢本, 照雄 條
{"title":"共同試験による野菜・果実中残留農薬の多成分一斉分析法の評価 [食衛誌．45, 165～174 (2004)]","authors":"芳久 柿本, 義隆 苗床, 弘幸 原, 信 宮武, 新介 佐藤, 久子 龍口, 良一 高畠, 亮介 矢本, 照雄 條","doi":"10.3358/SHOKUEISHI.45.218","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.45.218","url":null,"abstract":"","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77791842","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
内分泌かく乱物質候補ビスフェノールA，スチレンモノマーによるトリプトファン-ニコチンアミド転換経路のかく乱作用 内分泌紊乱物质候选双酚A，苯乙烯单体的色氨酸-烟酰胺转换途径的紊乱作用
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2004-02-25 DOI: 10.3358/SHOKUEISHI.45.1
努 福渡, 舞 鳥落, 万理 太田, 隆造 佐々木, 克己 柴田
{"title":"内分泌かく乱物質候補ビスフェノールA，スチレンモノマーによるトリプトファン-ニコチンアミド転換経路のかく乱作用","authors":"努 福渡, 舞 鳥落, 万理 太田, 隆造 佐々木, 克己 柴田","doi":"10.3358/SHOKUEISHI.45.1","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.45.1","url":null,"abstract":"内分泌かく乱物質候補であるビスフェノールAとスチレンモノマーがトリプトファン-ニコチンアミド代謝に及ぼす影響を調べた．1% ビスフェノールA含有食の投与により，トリプトファン-ニコチンアミド転換率は対照群の1/15に低下した．尿中のトリプトファン代謝産物量の分析より，キヌレニンから 3-ヒドロキシキヌレニンへの反応に関与するキヌレニンモノヒドロキシラーゼにビスフェノールAが作用することが推察された．1% スチレンモノマー含有食の投与により，転換率は軽度ではあるが有意に低下した．","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2004-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76163265","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: 5
クルマエビ(Penaeus japonicus)におけるオキシテトラサイクリン及びオキソリン酸の残留性と調理による影響 车虾(Penaeus japonicus)中羟四环素和磷酸盐的残留和烹调的影响
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2002-04-25 DOI: 10.3358/SHOKUEISHI.43.62
Kazuaki Uno
{"title":"クルマエビ(Penaeus japonicus)におけるオキシテトラサイクリン及びオキソリン酸の残留性と調理による影響","authors":"Kazuaki Uno","doi":"10.3358/SHOKUEISHI.43.62","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.43.62","url":null,"abstract":"クルマエビにオキシテトラサイクリン(OTC)及びオキソリン酸(OA)を経口投与(50 mg/kg)し，それらの残留性について検討した．更に，加熱調理が魚体内の残留薬物に及ぼす影響を検討した．OTCの消失半減期(T1/2)は血リンパでは45時間，筋肉では47時間であった．一方，OAのT1/2は血リンパで55時間及び筋肉で108時間であった．OTCでは，残留基準値以下になるのに要する時間は血リンパ及び筋肉でそれぞれ投薬後8.1日及び7.4日と算出された．OAでは，検出限界値以下になるのに要する時間は血リンパで投薬後21日及び筋肉で29日と算出された．これらは休薬期間以内であった．しかし，殻における両薬物は休薬期間以上に残留すると考えられた．また，加熱調理により両薬物とも残留濃度は減少したが，完全に消失しなかった．","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74706052","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: 10
Increased digestibility of two products in genetically modified food (CP4-EPSPS and Cry1Ab) after preheating. 预热后转基因食品（CP4-EPSPS 和 Cry1Ab）中两种产品的消化率提高。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2002-04-01 DOI: 10.3358/shokueishi.43.68
Haruyo Okunuki, Reiko Teshima, Teruko Shigeta, Jun-ichiro Sakushima, Hiroshi Akiyama, Yukihiro Goda, Masatake Toyoda, Jun-ichi Sawada
{"title":"Increased digestibility of two products in genetically modified food (CP4-EPSPS and Cry1Ab) after preheating.","authors":"Haruyo Okunuki, Reiko Teshima, Teruko Shigeta, Jun-ichiro Sakushima, Hiroshi Akiyama, Yukihiro Goda, Masatake Toyoda, Jun-ichi Sawada","doi":"10.3358/shokueishi.43.68","DOIUrl":"10.3358/shokueishi.43.68","url":null,"abstract":"<p><p>We performed experiments on in vitro digestion of newly expressed proteins by SGF (simulated gastric fluid) and SIF (simulated intestinal fluid) to assess the allergenicity of food components derived from biotechnological modification. For newly expressed proteins, we chose CP4-EPSPS (5-enolpyruvylshikimate-3-phosphate synthase from Agrobacterium sp. strain CP4) and Cry1Ab derived from Bacillus thuringiensis subsp. kurstaki strain HD-1. The former is expressed in GM-soybeans and the latter is expressed in GM-corns. Firstly, we examined the digestibility of purified CP4-EPSPS and Cry1Ab by SGF. Both proteins were rapidly digested within 60 sec. After preheating, the digestibility by SGF was slightly increased. Secondly, CP4-EPSPS in GM-soybean extracts and Cry1Ab in GM-corn extracts were digested by SGF. The digestion time of both proteins by SGF was almost the same as that of the purified proteins. Thirdly, the digestibility of CP4-EPSPS and Cry1Ab by SIF was examined. The digestion time of these proteins was 240 min or more. However, digestibility of these proteins by SIF was dramatically increased by preheating, and the digestion time was less than 5 sec. Fourthly, CP4-EPSPS in GM-soybean extracts and Cry1Ab in GM-corn extracts were digested by SIF. Digestion time of both proteins by SIF was almost the same as that of the purified proteins. From these results, we concluded that the digestibility of both CP4-EPSPS and Cry1Ab by SGF and SIF was increased by preheating. Therefore, we suggest that the allergenicity of both proteins should be extremely low because of the easy digestibility of these proteins by SGF and also by SIF with preheating.</p>","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3358/shokueishi.43.68","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73905334","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: 16
遺伝子組換えジャガイモ (NewLeaf Plus® Potato) からの組換え遺伝子検知法の確立及びスナック菓子からの検知 基于基因重组土豆(NewLeaf Plus®Potato)的重组基因检测方法的建立以及对膨化食品的检测
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2002-02-25 DOI: 10.3358/SHOKUEISHI.43.24
Hiroshi Akiyama, Kazue Sugimoto, Misao Matsumoto, Kazuto Isuzugawa, Masaaki Shibuya, Yukihiro Goda, M. Toyoda
{"title":"遺伝子組換えジャガイモ (NewLeaf Plus® Potato) からの組換え遺伝子検知法の確立及びスナック菓子からの検知","authors":"Hiroshi Akiyama, Kazue Sugimoto, Misao Matsumoto, Kazuto Isuzugawa, Masaaki Shibuya, Yukihiro Goda, M. Toyoda","doi":"10.3358/SHOKUEISHI.43.24","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.43.24","url":null,"abstract":"日本で安全性審査未終了の遺伝子組換えジャガイモ(NewLeaf Plus® potato; NL-P)について，ポリメラーゼ連鎖反応(PCR)を用いた検知法を検討した．陽性対照プライマー対は，Potato sucrose synthase遺伝子を認識するものを用いた．ジャガイモ葉巻ウイルスのreplicase (PLRV-rep)遺伝子を認識するプライマー対によりPCRを行った結果，NL-Pに特異的なバンドが検出された．更に擬陽性を避けるために，2生物種由来の連続した遺伝子領域を増幅するプライマー対を設計し，特異的にNL-Pが検知されることが明らかとなった．確立したPCR検知法をジャガイモ加工品25検体に応用したところ，スナック菓子3検体からNL-Pが検出された．","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81118032","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: 27
Structure of acid-stable carmine. 酸稳定胭脂红的结构。
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2002-02-01 DOI: 10.3358/shokueishi.43.18
Naoki Sugimoto, Yoko Kawasaki, Kyoko Sato, Hiromitsu Aoki, Takahito Ichi, Takatoshi Koda, Takeshi Yamazaki, Tamio Maitani
{"title":"Structure of acid-stable carmine.","authors":"Naoki Sugimoto, Yoko Kawasaki, Kyoko Sato, Hiromitsu Aoki, Takahito Ichi, Takatoshi Koda, Takeshi Yamazaki, Tamio Maitani","doi":"10.3358/shokueishi.43.18","DOIUrl":"10.3358/shokueishi.43.18","url":null,"abstract":"<p><p>Acid-stable carmine has recently been distributed in the U.S. market because of its good acid stability, but it is not permitted in Japan. We analyzed and determined the structure of the major pigment in acid-stable carmine, in order to establish an analytical method for it. Carminic acid was transformed into a different type of pigment, named acid-stable carmine, through amination when heated in ammonia solution. The features of the structure were clarified using a model compound, purpurin, in which the orientation of hydroxyl groups on the A ring of the anthraquinone skeleton is the same as that of carminic acid. By spectroscopic means and the synthesis of acid-stable carmine and purpurin derivatives, the structure of the major pigment in acid-stable carmine was established as 4-aminocarminic acid, a novel compound.</p>","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2002-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.3358/shokueishi.43.18","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75208710","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: 23
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