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Takehara, Japan

Li X.-X.,Aohata Corporation | Kobayashi F.,Nippon Veterinary and Life Science University | Ikeura H.,Meiji University | Hayata Y.,Meiji University
Journal of Plant Physiology | Year: 2011

We compared the effect of p-chlorophenoxyacetic acid (p-CPA) and 1-(2-chloro-4-pyridyl)-3-phenylurea (CPPU) on parthenocarpic and seeded muskmelon (Cucumis melo) fruits in regards to fruit development and the transport of photoassimilates from leaves exposed to 14CO2 to the developing fruits. Ten days after anthesis (DAA), the fresh weight, total 14C-radioactivity and contents of 14C-sucrose and 14C-fructose were higher in the CPPU-induced parthenocarpic fruits than in seeded fruits. However, at 35 DAA, fresh weight and sucrose content in mesocarp, placenta and empty seeds of the parthenocarpic fruits were lower than in seeded fruits. Also, total 14C-radioactivity and 14C-sugar content of the parthenocarpic fruits were lower as well as the translocation rate of 14C-photoassimilates into these fruits. Application of p-CPA to the parthenocarpic fruits at 10 and 25 DAA increased fresh weight and sugar content. Moreover, these treatments elevated the total 14C-radioactivity, 14C-sucrose content and the translocation rate of 14C-photoassimilates. The 14C-radioactivity along the translocation pathway from leaf to petiole, stem, lateral shoot and peduncle showed a declining pattern but dramatically increased again in the fruits. These results suggest that the fruit's sink strength was regulated by the seed and enhanced by the application of p-CPA. © 2011 Elsevier GmbH.

Ikeura H.,Meiji University | Kohara K.,Hiroshima University | Li X.-X.,Aohata Corporation | Kobayashi F.,Nippon Veterinary and Life Science University | Hayata Y.,1 1 1Higashimita
Journal of Agricultural and Food Chemistry | Year: 2010

The leaves of coriander (Coriandrum sativum L.) exhibited a strong deodorizing effect against porcine internal organs (large intestine). The effective deodorizing compounds of coriander were identified by separating the volatile component of coriander, testing the effectiveness of each fraction against the offensive odor of porcine large intestine, and then identifying the compounds by GC-MS. The volatile component of coriander was first separated into six fractions (A-F) by preparative gas chromatography, and the deodorizing activity of each of these fractions against the offensive odor was measured. Fraction D, which showed the strongest deodorizing effect, was then separated into 12 subfractions by preparative GC. The deodorant activity of each subfraction was evaluated, and the deodorant compounds were identified by GC-MS. It was discovered that (E,E)-2,4-undecadienal was the most effective deodorizing compound. The deodorizing activity of (E,E)-2,4-undecadienal on the porcine large intestine increased as with concentration, reaching almost complete deodorizing ability at 10 ppb. © 2010 American Chemical Society.

Kurotobi T.,Aohata Corporation | Fukuhara K.,Aohata Corporation | Inage H.,Showa Womens University | Kimura S.,Showa Womens University
Journal of Nutritional Science and Vitaminology | Year: 2010

We investigated in 30 healthy adults the glycemic index (GI) of five strawberry jams made from various sugar compositions. The jam containing the highest ratio of glucose showed a high GI, while that containing a high ratio of fructose, a jam made from polydextrose, showed a low GI. There was a high correlation (r=0.969, p=0.006) between the GI and the predicted GI calculated from the sugar composition of the jams. Moreover, the influence on postprandial blood glucose response after an intake of only 20 g of jam and one slice of bread with 20 g jam was measured in 8 healthy adults. The blood glucose level after an intake of 20 g of the high GI jam containing the high glucose ratio was higher than that of other jams at 15 min, but there was no significant difference after 30 min. Regardless of whether the GI was low or high, differences in the jams were not observed in the postprandial blood glucose level or the area under the curve after eating either one slice of bread (60 g) or one slice of bread with less than 20 g of jam.

Lai D.Q.,Japan National Food Research Institute | Lai D.Q.,Hokkaido University | Tagashira N.,Aohata Corporation | Hagiwara S.,Japan National Food Research Institute | And 3 more authors.
Food Science and Technology Research | Year: 2012

In this study, the feasibility of the application of nanofiltration to recover excess benzoic acid from cranberry juice was investigated. Different kinds of commercial nanofiltration membranes were screened for their ability to separate benzoic acid from cranberry juice. There were 7 kinds of membranes, including HC50, NFT50, G5, Desal-DK, DRA4510, UTC60 and NTR7250, which showed significantly lower rejection of benzoic acid than that of other components in cranberry juice, such as sugars, other organic acids (citric acid, malic acid and quinic acid) and anthocyanins, with a difference of over 40 %. The effect of pH on nanofiltration was also investigated; the separation was very effective at pH 4.5. The rejection of benzoic acid was negative (lower than -40 %) and significantly different from the rejection of other components. It is promising to recover benzoic acid from cranberry juice by nanofiltration.

Mizushina Y.,Kobe Gakuin University | Kurotobi T.,Aohata Corporation | Fukuhara K.,Aohata Corporation | Kuriyama I.,Kobe Gakuin University | Yoshida H.,Kobe Gakuin University
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

Three fractions from freeze-dried fruits and jams of strawberries and blueberries were prepared : (1) ethanolinsoluble extracts, (2) diethyl ether-insoluble extracts, and (3) diethyl ether-soluble extracts. The inhibitory effects of fruit fractions (1).(3) on the activity of calf DNA polymerase α (pol α), which is involved in DNA replication, were stronger than those of the corresponding jam fractions. Among the 12 fractions prepared, strawberry jam fraction (3) was the strongest inhibitor of human pol λ, which is involved in DNA repair/recombination. Furthermore, strawberry jam fraction (3) exhibited the greatest anti-inflammatory activity in a TPAinduced (12-O-tetradecanoylphorbol-13-acetate) mouse ear model. These results suggest that the hydrophobic fraction (3) from strawberry jam can be used as an anti-inflammatory additive for foods and cosmetics.

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