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Chūō-ku, Japan

Okada T.,Obihiro University of Agriculture and Veterinary Medicine | Mizuno Y.,Hokkaido University | Sibayama S.,Cosmo Foods Co. | Hosokawa M.,Hokkaido University | Miyashita K.,Hokkaido University
Journal of Food Science | Year: 2011

Based on previous research findings, a capsule was developed containing n-3 polyunsaturated fatty acid rich scallop phospholipids (PLs) with an incorporation of brown seaweed (Undaria pinnatifida) lipids (ULs) containing fucoxanthin. The antiobesity effects of the capsules were evaluated with an animal model using 3-wk-old male KK-Ay mice. Each group received different combinations of lipid (UL, PL, UL + PL, or UL + PL capsule) either incorporated into the diet or into drinking water. Animals were sacrificed after a 4-wk experimental feeding period, and adipose tissues and organs were dissected and weighed. Blood samples were obtained to determine plasma lipid profiles. Uncoupling protein 1 (UCP1) mRNA expression levels were determined by real-time polymerase chain reaction analysis, and UCP1 expression was determined by western blotting analysis. Treatment with either UL alone or UL + PL (capsule) through drinking water resulted in a significant reduction in body weight, compared to the control group. The total white adipose tissue weight of mice fed the UL + PL capsule in drinking water was significantly reduced. Both UCP1 and UCP1 mRNA expression in epididymal fat from mice fed the capsule were significantly higher than in the control group. These results suggest that incorporation of UL into scallop-derived PL by means of capsulation may lead to an additive increase in the antiobesity properties of these bioactive lipids. © 2010 Institute of Food Technologists®. Source


Kitano-Okada T.,Obihiro University of Agriculture and Veterinary Medicine | Ito A.,Obihiro University of Agriculture and Veterinary Medicine | Koide A.,Obihiro University of Agriculture and Veterinary Medicine | Nakamura Y.,Obihiro University of Agriculture and Veterinary Medicine | And 6 more authors.
Journal of the Science of Food and Agriculture | Year: 2012

Background: The aim of this work was to evaluate the effects of polyphenol-rich adzuki bean extract on lipid metabolism, triglyceride accumulation and proinflammatory cytokine secretion in vivo and in vitro. Results: For the in vivo study, rats were divided into four groups: group C was fed a control diet, group A was fed the control diet with 1% adzuki bean extract, group CF was fed a high fat diet, and group AF was fed a high fat diet with 1% adzuki bean extract. For the in vitro study, the ability of adzuki bean extract to suppress triglyceride incorporation, glycerol phosphate dehydrogenase activity and inflammatory response was investigated in cultured human adipocytes. Data from the animal study showed that adzuki bean extract improved lipid metabolism in both the normal and high-fat diet groups. Adzuki bean extract treatment in the high-fat group resulted in significant reductions in total hepatic lipid accumulation and lipid secretion into the feces. Incubation of adipocytes with adzuki bean extract significantly decreased triglyceride accumulation, glycerol phosphate dehydrogenase activity and inflammatory responses without affecting cell viability. Conclusion: The results of this study demonstrate that adzuki bean extract has high potential to serve as a natural anti-obesity agent. © 2012 Society of Chemical Industry. Source


Han K.-H.,Obihiro University of Agriculture and Veterinary Medicine | Kitano-Okada T.,Obihiro University of Agriculture and Veterinary Medicine | Kitano-Okada T.,Cosmo Foods Co. | Seo J.-M.,Chungnam National University | And 4 more authors.
Journal of Functional Foods | Year: 2015

A novel extract powder purified from the boiled water of adzuki bean paste production was developed to better utilize this resource. The compounds contributing to pigmentation of purified adzuki bean extract powders were investigated in order to compare their antioxidant activity in vitro with (+)-catechin. When a normal extract was exposed to the air under heat treatment, the colour of adzuki bean extract became more strongly reddish, which was associated with polyphenol polymerization. Anthocyanins also contributed to the pigmentation of the purified adzuki bean extracts. Especially, two anthocyanin compounds, peonidin-3-rutinoside and malvidin-3- O-glucoside were newly identified in the adzuki bean extract. The reducing powder, iron chelating activity and free-radical scavenging capacity of the adzuki bean extract were greater than that of (+)-catechin while its total antioxidant value was lower. Thus, adzuki bean extract powders are promising alternatives to replace synthetic antioxidants and potential dyes. © 2015 Elsevier Ltd. Source


Liyanage R.,Obihiro University of Agriculture and Veterinary Medicine | Minamino S.,Obihiro University of Agriculture and Veterinary Medicine | Nakamura Y.,Obihiro University of Agriculture and Veterinary Medicine | Shimada K.-I.,Obihiro University of Agriculture and Veterinary Medicine | And 6 more authors.
Journal of Functional Foods | Year: 2010

The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experimental groups were fed for 4. weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (short hydrolysis preparation; 16. h) and PPL (long hydrolysis preparation; 25. h). Serum total cholesterol and serum triacylglycerol levels were lower in PPS-fed group compared with CN- and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS- and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total SCFA concentration was higher in PPL-fed group relative to PPS- and CN-fed groups. Based on these data, it could be suggested that the difference in the preparation method may modulate the hypocholesterolaemic responses of potato peptides in rats. © 2010 Elsevier Ltd. Source


Jayawardana B.C.,University of Peradeniya | Hirano T.,Obihiro University of Agriculture and Veterinary Medicine | Han K.-H.,Obihiro University of Agriculture and Veterinary Medicine | Ishii H.,Obihiro University of Agriculture and Veterinary Medicine | And 5 more authors.
Meat Science | Year: 2011

A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly (P< 0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher (P< 0.05) CIE lab color a* value and lower (P< 0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant. © 2011 Elsevier Ltd. Source

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