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Nippon Eiyo Shokuryo Gakkaishi最新文献

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Research on Functional Nutrients and Lipoprotein Quality Evaluation Contributing to a Reduction in Risk Factors for Atherosclerosis 减少动脉粥样硬化危险因素的功能性营养素和脂蛋白质量评价研究
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.3
Hiroshi Yoshida
{"title":"Research on Functional Nutrients and Lipoprotein Quality Evaluation Contributing to a Reduction in Risk Factors for Atherosclerosis","authors":"Hiroshi Yoshida","doi":"10.4327/jsnfs.75.3","DOIUrl":"https://doi.org/10.4327/jsnfs.75.3","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76074484","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
Differences in Dietary Intake Estimation Using the 6th Revised Edition and 7th Revised Edition Supplementary Edition 2018 of Standard Tables of Food Composition in Japan 使用日本食品成分标准表2018年第6修订版和第7修订版补充版估算膳食摄入量的差异
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.229
Y. Tousen, Yukie Kaneda, Chifumi Shimomura, K. Kurotani, J. Nishihira†, H. Takimoto
{"title":"Differences in Dietary Intake Estimation Using the 6th Revised Edition and 7th Revised Edition Supplementary Edition 2018 of Standard Tables of Food Composition in Japan","authors":"Y. Tousen, Yukie Kaneda, Chifumi Shimomura, K. Kurotani, J. Nishihira†, H. Takimoto","doi":"10.4327/jsnfs.75.229","DOIUrl":"https://doi.org/10.4327/jsnfs.75.229","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81863541","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
Nutritional and Physiological Studies on Resistant Starch and Dietary Fiber 抗性淀粉和膳食纤维的营养生理研究
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.63
T. Morita
{"title":"Nutritional and Physiological Studies on Resistant Starch and Dietary Fiber","authors":"T. Morita","doi":"10.4327/jsnfs.75.63","DOIUrl":"https://doi.org/10.4327/jsnfs.75.63","url":null,"abstract":"Summary : Previously, the physiological effects of dietary fiber in the small intestine have been discussed mainly on the basis of the interaction of dietary fiber with simultaneously ingested nutrients in the gastrointestinal tract, and only a limited number of studies have focused on events in the gastrointestinal tract itself. This review covers the results of analyses of small-intestinal goblet cell responses and mucin secretion during dietary fiber intake, based mainly on the bulk and viscosity of the dietary fiber. Mucin from the small intestine acts as an endogenous fiber that underpins the symbiotic relationship between the host and intestinal bacteria via short-chain fatty acids, a metabolic product of fermentation. Finally, the validity of the current Prosky digestion-based dietary fiber quantification method to estimate the gastrointestinal kinetics of resistant starch and diges-tion-resistant dextrin derivatives is discussed. These have recently attracted attention as new dietary fiber mate-rials in addition to classic dietary fibers derived from plant cell walls.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76022560","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
A Study of the Activation of Brown Adipose Tissue by Food Ingredients and Their Anti-Obesity Effects 食品成分对褐色脂肪组织的激活及其抗肥胖作用的研究
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.297
T. Yoneshiro
{"title":"A Study of the Activation of Brown Adipose Tissue by Food Ingredients and Their Anti-Obesity Effects","authors":"T. Yoneshiro","doi":"10.4327/jsnfs.75.297","DOIUrl":"https://doi.org/10.4327/jsnfs.75.297","url":null,"abstract":"Summary : Brown adipose tissue （ BAT ） is a site responsible for non-shivering thermogenesis during cold exposure, contributing to the control of body temperature and adiposity. In humans, although a decrease of BAT activity with aging is associated with the development of obesity, chronic activation of BAT through repeated cold exposure can re-activate BAT, thereby decreasing body fat mass. To explore practical anti-obesity strate-gies that could be an alternative to cold exposure, we focused on food ingredients exerting agonistic activity against temperature-sensitive TRP channels. We then investigated the thermogenic effects of non-pungent capsaicin analogs （ capsinoids ） and green tea catechins, both of which can stimulate temperature-responsive TRP channels, and their relationship to BAT activity in healthy volunteers. We found that single ingestion of capsinoids or catechins significantly increased energy expenditure in subjects with active BAT, but not in those with-out. Moreover, repeated ingestion of these substances increased BAT-dependent thermogenic capacity even in individuals who had lost their BAT activity, suggesting successful recruitment of BAT. Additionally, through comprehensive analysis of circulating metabolites in mice and humans, we searched for new nutritional factors for control of BAT function and identified branched-chain amino acids as a key energy substrate for BAT thermogenesis. These our findings support the development of practical, efficient dietary regimens capable of boosting BAT thermogenesis and preventing lifestyle-related diseases.","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87635420","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 Consuming Fermented Milk with Vegetables on Carotenoid Absorption in Healthy Humans: A Randomized Crossover Study 食用蔬菜发酵乳对健康人类胡萝卜素吸收的影响:一项随机交叉研究
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.103
Masashi Morifuji, Satomi Ichikawa, Saori Takahashi, M. Kitade, K. Kimura
{"title":"Effect of Consuming Fermented Milk with Vegetables on Carotenoid Absorption in Healthy Humans: A Randomized Crossover Study","authors":"Masashi Morifuji, Satomi Ichikawa, Saori Takahashi, M. Kitade, K. Kimura","doi":"10.4327/jsnfs.75.103","DOIUrl":"https://doi.org/10.4327/jsnfs.75.103","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74698598","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
Development of a Research Platform on Individual Genetic Differences in the Field of Food and Nutrition 食品与营养领域个体遗传差异研究平台的建立
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.311
Shoko Takahashi, Kenji Saito, Huijuan Jia, Maki Igarashi
{"title":"Development of a Research Platform on Individual Genetic Differences in the Field of Food and Nutrition","authors":"Shoko Takahashi, Kenji Saito, Huijuan Jia, Maki Igarashi","doi":"10.4327/jsnfs.75.311","DOIUrl":"https://doi.org/10.4327/jsnfs.75.311","url":null,"abstract":"With the clarification of the entire human genome, research utilizing genomic information has be-come","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73429735","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
A Study of the Effects of Dietary Fiber in Cereals for Improvement of Obesity Parameters 谷物中膳食纤维对改善肥胖指标的作用研究
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.261
S. Aoe
{"title":"A Study of the Effects of Dietary Fiber in Cereals for Improvement of Obesity Parameters","authors":"S. Aoe","doi":"10.4327/jsnfs.75.261","DOIUrl":"https://doi.org/10.4327/jsnfs.75.261","url":null,"abstract":"Summary : The effects of fiber intake from cereals, specifically barley and wholegrain wheat, on obesity parameters were investigated through human intervention studies. A series of experimental animal studies were also performed to investigate the mechanism responsible for the anti-obesity effects of barley. Our human intervention studies have revealed some evidence of effects such as: （1） suppression of the postprandial rise in blood glucose level （ rice with barley and wholegrain wheat bread ） ; （2） the maintenance of satiety （ foods containing barley ） ; （3） reduction of abdominal fat （ rice with barley and wholegrain wheat bread ） ; and （4） modifica-tion of gut microbiota （ wheat bran and foods containing barley ） . Animal experiments have shown that both high- and low-molecular-weight barley β -glucans have anti-obesity effects. However, the former is due mainly to inhibition of dietary lipid absorption as a result of viscosity, and the latter to the action of short-chain fatty acids through intestinal fermentation. It was confirmed that the improvement of glucose intolerance resulting from intake of barley flour was attributable to an increase of short-chain fatty acids as a result of intestinal fermentation, thus increasing the secretion of glucagon-like peptide- 1 （ GLP- 1） .","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82580569","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
Mechanism of Gene Regulation in Skeletal Muscle Function 骨骼肌功能的基因调控机制
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.267
Yasutomi Kamei
{"title":"Mechanism of Gene Regulation in Skeletal Muscle Function","authors":"Yasutomi Kamei","doi":"10.4327/jsnfs.75.267","DOIUrl":"https://doi.org/10.4327/jsnfs.75.267","url":null,"abstract":"Summary : Skeletal muscle is the largest organ in the human body, playing important roles in exercise, energy expenditure and glucose/amino acid metabolism. Appropriate exercise coupled with sufficient nutrition increases muscle mass. In contrast, bedrest, aging, cancer, and other diseases lead to muscle atrophy, thus de-creasing energy expenditure （ leading to obesity ） and glucose uptake, increasing the blood glucose level （ re-sulting in diabetes ） and reducing the quality of life. We have been investigating the role of a transcription factor, FOXO 1","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74533079","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
Foods and Nutritional Components That Regulate Bone and Vascular Tissue Metabolism 调节骨骼和血管组织代谢的食物和营养成分
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.71
Teruyoshi Tanaka
{"title":"Foods and Nutritional Components That Regulate Bone and Vascular Tissue Metabolism","authors":"Teruyoshi Tanaka","doi":"10.4327/jsnfs.75.71","DOIUrl":"https://doi.org/10.4327/jsnfs.75.71","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74057123","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
Differences in Nutrient Intakes of Middle-aged and Elderly Men and Women Living in Local Communities Calculated Using the Seventh and Eighth Revised Standard Tables of Food Composition in Japan 使用日本第七和第八版修订食品成分标准表计算的地方社区中老年男性和女性营养摄入差异
Nippon Eiyo Shokuryo Gakkaishi Pub Date : 2022-01-01 DOI: 10.4327/jsnfs.75.161
T. Imai, Y. Kato, H. Shimokata, R. Otsuka
{"title":"Differences in Nutrient Intakes of Middle-aged and Elderly Men and Women Living in Local Communities Calculated Using the Seventh and Eighth Revised Standard Tables of Food Composition in Japan","authors":"T. Imai, Y. Kato, H. Shimokata, R. Otsuka","doi":"10.4327/jsnfs.75.161","DOIUrl":"https://doi.org/10.4327/jsnfs.75.161","url":null,"abstract":"","PeriodicalId":19296,"journal":{"name":"Nippon Eiyo Shokuryo Gakkaishi","volume":"169 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72885566","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
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