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[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition最新文献

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Influence of temperature on the composition of saturated fatty acid in depot fat. 温度对贮藏脂肪中饱和脂肪酸组成的影响。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1966-01-01 DOI: 10.4327/jsnfs1949.18.377
Y. Majima, F. Kurihara
{"title":"Influence of temperature on the composition of saturated fatty acid in depot fat.","authors":"Y. Majima, F. Kurihara","doi":"10.4327/jsnfs1949.18.377","DOIUrl":"https://doi.org/10.4327/jsnfs1949.18.377","url":null,"abstract":"When the rats were kept in hot and cold circumstance in winter and in summer, the composition of saturated fatty acid in depot fat was changed.In hot circumstance, palmitic acid was decreased while stearic acid was increased. In cold circumstance, on the contrary, palmitic acid was increased while stearic acid was decreased. These changes occured one week after the beginning of experiment and the degree of changes was more apparent in winter.","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"72 1 1","pages":"377-380"},"PeriodicalIF":0.0,"publicationDate":"1966-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78053318","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 Dietary Protein Levels and Amino Acid Composition on Ribonuclease Activity in Normal Rats 日粮蛋白质水平和氨基酸组成对正常大鼠核糖核酸酶活性的影响
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1966-01-01 DOI: 10.4327/JSNFS1949.18.414
M. Matsuo, A. Ishitani, H. Ikehata, K. Murata
{"title":"Effect of Dietary Protein Levels and Amino Acid Composition on Ribonuclease Activity in Normal Rats","authors":"M. Matsuo, A. Ishitani, H. Ikehata, K. Murata","doi":"10.4327/JSNFS1949.18.414","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.414","url":null,"abstract":"Donryu系ならびにSpragne Dawley系白ねずみを用い, 体重100g前後ならびに160g前後のものを用い, 数回に亘る実験において飼料Caseinのレベルを種々変えて自由食もしくはpair-feedingにより9～22日間飼育した場合, またDonryu系白ねずみ, 体重60g前後につきアミノ酸混合食とし, Methionine levelを種々変えて21日間自由食で飼育した場合のいずれにおいても, その血清ならびに肝臓重量当たりのRNase活性は, 飼料Methionineレベルの上昇につれ幾分上昇の傾向をたどるが, 血清蛋白質ならびに肝臓窒素当たりのRNaseには大差のないことを認めた。また同じ肝臓についてのXOAは飼料蛋白質レベルの上昇につれCasein 20%までかなりの上昇をしめす。しかし同一窒素レベルのアミノ酸混合飼料でMethionineのレベルを変えた場合, 各群間に大差をしめさなかった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"27 1","pages":"414-420"},"PeriodicalIF":0.0,"publicationDate":"1966-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73447625","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: 1
Studies on extraction of protein fraction from food yeast. 从食品酵母中提取蛋白质的研究。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/jsnfs1949.18.115
T. Miyamoto, N. Endo, T. Tada, K. Murata
{"title":"Studies on extraction of protein fraction from food yeast.","authors":"T. Miyamoto, N. Endo, T. Tada, K. Murata","doi":"10.4327/jsnfs1949.18.115","DOIUrl":"https://doi.org/10.4327/jsnfs1949.18.115","url":null,"abstract":"亜 硫酸 パルプ 廃液を主な栄養源 とす るCandida系 酵 母はその核酸成分が調味料原料 としてすでに工業化 され てい るが1),そ の残渣 は蛋 白質やB1以 外 のBビ タ ミン 源 として2)家 畜飼料に利用 され てい るにす ぎない。 また この酵 母の栄養価 に関す る研究結果3)に よる と消化率や 生物価 の点でも動物性蛋 自質に及ばない。 それでその蛋 白質成分 の有効な利用に関す る研究 は意義あ ることであ る。 満田 ら4)は 酵母菌体か らの蛋 白質 の抽出に苛性 ソーダ または尿素を用 いてかな りの効果 をあげてい る。一方江 幡5)は 菌核菌の生産す る β-D-1, 3グ ルカナーゼが酵母 細胞壁を よく溶 解す るこ とを認めてい るので,こ れを酵 母 に作用 させ て抽 出操作を重ね ることによ り菌体窒素 の 90%以 上,1回 抽出では50%程 度が抽出され ることを認 めた。 なおこの抽出物が無機 物をかな り含んでいるので そ の脱塩を試み,こ れをある程度精製 した産物 につ きア ミノ酸組成を測定 し,未 処理酵母 のア ミノ酸組成 と比較 したので これ らの結果 を報告す る。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"40 1","pages":"115-119"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73015822","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 effect of non-essential amino acids supplements on the liver enzyme activities of young rats fed on low protein diets. 补充非必需氨基酸对低蛋白饲料喂养幼鼠肝酶活性的影响。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.17.314
K. Michi, I. Ezawa
{"title":"The effect of non-essential amino acids supplements on the liver enzyme activities of young rats fed on low protein diets.","authors":"K. Michi, I. Ezawa","doi":"10.4327/JSNFS1949.17.314","DOIUrl":"https://doi.org/10.4327/JSNFS1949.17.314","url":null,"abstract":"","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"88 1","pages":"314-318"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80884040","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
Prevention of oxidized flavor development in raw and dried whole milk by amino acids. 氨基酸对生、干全脂牛奶氧化风味形成的抑制作用。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.217
H. Mitsuda, K. Yasumoto, K. Iwami
{"title":"Prevention of oxidized flavor development in raw and dried whole milk by amino acids.","authors":"H. Mitsuda, K. Yasumoto, K. Iwami","doi":"10.4327/JSNFS1949.18.217","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.217","url":null,"abstract":"Present paper deals with a preventive action of free amino acids for the development of oxidized flavor in raw and dried whole milk. Ion-exchange column chromatographic analyses revealed a difference in the contents of free amino acids between dried whole milk of normal and very oxidized flavor: the latter specimen was lower in content of total free amino acids, especially of serine, glutamic acid, proline, glycine, valine and tryptophan. Among amino acids and their derivatives added to raw and dried milk, tryptophan, tryptamine and histidine were effective for either milk preparation in preventing the development of oxidized flavor, which was judged by organoleptic and TBA methods. A maximum antioxidative effect was attained by 2×10-3M for tryptophan and histidine when added to raw milk, and 10-4M for tryptophan and 2×10-4M for histidine when added to raw milk and then made into dried milk.","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"33 1","pages":"217-221"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73310272","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
Iodine content of laminaria products. 海带产品的碘含量。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.120
H. Matsuura, Makiko Kanda, N. Noguchi
{"title":"Iodine content of laminaria products.","authors":"H. Matsuura, Makiko Kanda, N. Noguchi","doi":"10.4327/JSNFS1949.18.120","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.120","url":null,"abstract":"1. 市販されているコンブ加工品109点について, 水分量, ヨード量を測定した。2. 原料コンブ類 (切りコンブ, 早煮切りコンブ, おでんコンブ, たいはくコンブ, だしコンブ, 湯豆腐コンブ) の水分量は, 3～36%, ヨード量は182～381mg% (固形分中211～449mg%) の範囲にばらつき, 品質はまちまちであった。3. コンブ佃煮 (椎茸コンブ, 塩コンブ, 角切り・細切りコンブ, 葉唐辛子コンブ, しょうがコンブ, 松茸コンブ, 山椒コンブ, お茶漬コンブ, 柚コンブ, しぐれコンブ) の大部分は, 水分量40～60%, ヨード量11～40mg% (固形分中15～100mg%) であった。4. コブ茶類 (コブ茶, 粉末コンブ) の水分量は, 1.3～7.0%, ヨード量は30～539mg% (固形分中32～556mg%) の範囲にばらつき, 品質は非常にまちまちであった。ヨード量は試料により大差が認められた。5. とろろコンブ類 (黒とろろコンブ, 雪とろろコンブ, とろろコンブ, 太白おぼろコンブ, 上白おぼろコンブ, おほろコンブ, 上黒おぼろコンブ, 特黒おぼろコブ) の大部分は水分量26～35%, ヨード量160～250mg% (固形分中251～340mg%) であった。6. コンブ納豆は水分量26.5～40.5%, ヨード量154～327mg% (固形分中259～444mg%)。味付コンブ類 (甘コンブ, 酢コンブ) は水分量28～39%, ヨード量65～210mg% (固形分中91～314mg%)。つめコンブは水分量19～25%, ヨード量207～228mg% (固形分中273～297mg%)。青板コンブは水分9.7, 23.1%, ヨード量254.6, 129.9mg% (固形分中282.0, 169mg%) 風味コンブは水分量12.0, 11.2%, ヨード量202.1, 211mg% (固形分中229.6, 237.6mg%) であった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"10 1","pages":"120-122"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80740013","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 effect of vegetable oil on the plasma, liver and adrenal cholesterol. 植物油对血浆、肝脏和肾上腺胆固醇的影响。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.200
K. Michi, I. Ezawa
{"title":"The effect of vegetable oil on the plasma, liver and adrenal cholesterol.","authors":"K. Michi, I. Ezawa","doi":"10.4327/JSNFS1949.18.200","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.200","url":null,"abstract":"本研究は植物油中にはリノール酸・グリセライド区分のほかに分子蒸留初留分に集まる不鹸化物区分に血漿, 肝臓および副腎コレステロールに効果を及ぼす因子が含まれるのではないかと考えられる所から行なわれたものである。高コレステロール血症を起こす飼料で飼育した成熟雄白鼠において, 7.5%リノール酸・グリセライド区分 (サフラワー油主留分, 175～180℃, 12～5μHg) 単独投与 (I) に比し, 0.2%不鹸化物相当量のコーンオイル分子蒸留初留分 (100～160℃, 20～10μHg) 添加 (II) および, 大豆油初留分 (130～170℃, 20～12μHg) 添加 (III) は総血漿コレステロール, エステル型血漿コレステロール量に低下効果が認められ, 肝脂質, 肝コレステロールおよび, 副腎コレステロールにおいても同様の低下効果が認められた。また, コーン原油15%添加 (IV), 大豆原油15%添加 (V) においても同様の効果が認められたが, 大豆原油はコーン原油に比し, やや劣ることが認められた。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"13 1","pages":"200-203"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88803201","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: 1
Copper and lead content of food additives. 食品添加剂中铜和铅的含量。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.105
T. Kikuchi, K. Kitano, I. Okada
{"title":"Copper and lead content of food additives.","authors":"T. Kikuchi, K. Kitano, I. Okada","doi":"10.4327/JSNFS1949.18.105","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.105","url":null,"abstract":"1) 現在よく使用されている食品添加物約30種について銅, 鉛の含量を測定した。この実験内では, 両者の含量は比較的低く, 使用法を誤らなければこれらの金属の害は少ないと思われる。2) ポーラログラフによる銅と鉛の定量法を簡易化し, 両者を同時に0.1p. p. m. まで約2時間半の操作で定量が可能であることを明らかにした。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"323 ","pages":"105-107"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72537215","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 effects of surfactants on the digestibility and growth of rats. 表面活性剂对大鼠消化率及生长的影响。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.80
H. Iwata, Kunihiko Kobayashi, M. Nagata, Chihoko Hirahara
{"title":"The effects of surfactants on the digestibility and growth of rats.","authors":"H. Iwata, Kunihiko Kobayashi, M. Nagata, Chihoko Hirahara","doi":"10.4327/JSNFS1949.18.80","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.80","url":null,"abstract":"典型的な合成乳化剤のW/O型2種, O/W型3種と, あるいは界面活性作用があると考えられる糖蜜ブタノール発酵蒸留残液の脱カリ乾物 (MS) を, 基本飼料に1%配合してかつ約10%の大豆油を加えて水で練って蒸熱して, 35日間シロネズミに与えて, その成長や消化率や内臓分布に及ぼす影響を比較実験した。各添加区のシロネズミの蛋白質, 脂肪および有機物の消化率は無添加対照区に比べて顕著な差はなく, 添加の影響はほとんど認められなかった。シロネズミの成長に対しては, MSおよび水に不溶のW/O型のSSの添加はほとんど影響が認められなかった。その他のO/W型の合成乳化剤3種と温水溶性のW/O型の1種は, 1%添加した場合に, 明らかな成長促進効果が認められた。しかし乳化剤の性質と成長効果の間には一定の関係を見出すことができず, その作用は複雑であると考えられた。これらの乳化剤の添加でシロネズミの内臓の外観や重量分布に対してはほとんど影響は認められなかった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"38 1","pages":"80-84"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76028947","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: 1
The amino acid intakes and serum protein lysine levels of fishing and mountain villagers. 渔村和山区村民的氨基酸摄入量和血清赖氨酸水平。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1965-01-01 DOI: 10.4327/JSNFS1949.18.278
K. Ishiguro, Koichi Yamaji, Tamiko Katô, Yasuko Kamata, Shuko Tsunoda
{"title":"The amino acid intakes and serum protein lysine levels of fishing and mountain villagers.","authors":"K. Ishiguro, Koichi Yamaji, Tamiko Katô, Yasuko Kamata, Shuko Tsunoda","doi":"10.4327/JSNFS1949.18.278","DOIUrl":"https://doi.org/10.4327/JSNFS1949.18.278","url":null,"abstract":"1. 宮城県の漁, 山村住民のアミノ酸摂取量を算出した。10種のアミノ酸すべての摂取量が, 漁村において高値を示した。とくに両地区で差異のみられるものに, メチオニン, チロシン, リジンがあった。また, FAOのアミノ酸パターンから見て, 制限アミノ酸に相当するものは, 両地区ともに, トリプトファン, メチオニンであった。2. 血清蛋白濃度は男女共漁村が高値であった。3. 血清蛋白中のリジン含有率は, 両地区でのリジン摂取量の差にもかかわらず, 年令層別にも, 血清蛋白量別にも安定な値を示した。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"1 1","pages":"278-281"},"PeriodicalIF":0.0,"publicationDate":"1965-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89471801","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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