Hokkaido Food Processing Research Center

Ebetsu, Japan

Hokkaido Food Processing Research Center

Ebetsu, Japan
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Narita M.,Central Fisheries Research Institute | Furuta T.,Hokkaido Food Processing Research Center | Miyazaki A.,Abashiri Fisheries Research Institute | Sato A.,Abashiri Fisheries Research Institute | And 3 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2017

In order to promote the circulation of fresh scallops, cold-stored fresh scallops were subjected to sensory evaluation and volatile-compound analysis. Experiments were performed with six individual parts (skeletal adductor muscle, smooth adductor muscle, gonad, gill, midget gland and mantle) of fresh scallops stored at 5°C for 2 days. The effects of cold storage on odor and degradation levels, as indicated by the levels of volatile compounds, were analyzed. The odor level of each part increased with each day of storage. However, the degree of degradation varied across the six parts studied. Gas chromatograph mass spectrometer (GC-MS) analysis showed that the levels of volatile compounds increased in proportion to the level of odor. The main volatile compounds detected by GC-MS included dimethyl sulfide, (5Z)-octa-1,5-dien-3-ol, 1-penten-3-ol and hexanal. The quantities of these volatile compounds differed across the different parts. It is likely that these volatile compounds were responsible for the odor of the fresh parts. The level of unpleasant smell and volatile basic nitrogen concentration (VB-N) showed a positive correlation (p<0.01). Therefore, VB-N may be useful as an index for freshness level of scallop odor. © Copyright 2017, Japanese Society for Food Science and Technology.


Uchiyama H.,Aureo Science Co. | Iwai A.,Aureo Science Co. | Asada Y.,Aureo Co. | Muramatsu D.,Aureo Science Co. | And 7 more authors.
BMC Research Notes | Year: 2012

Background: The β(1!3),(1!6)-D-glucan extracellularly produced by Aureobasidium pullulans exhibits immunomodulatory activity, and is used for health supplements. To examine the effects of oral administration of the β(1!3),(1!6)-D-glucan to domestic animals, a small scale study was conducted using Holstein cows and newborn Japanese Black calves. Findings: Holstein cows of which somatic cell count was less than 3 × 105/ml were orally administered with or without the β-(1!3),(1!6)-D-glucan-enriched A. pullulans cultured fluid (AP-CF) for 3 months, and the properties of milk and serum cytokine expression were monitored. Somatic cell counts were not significantly changed by oral administration of AP-CF, whereas the concentration of solid non fat in the milk tended to increase in the AP-CF administered cows. The results of cytokine expression analysis in the serum using ELISA indicate that the expressions of tumor necrosis factor-α (TNF-α) and interleukin (IL)-6 in all cows which were orally administered with AP-CF became slightly lower than that of control cows after the two-month treatment. On the other hand, IL-8 expression tended to indicate a moderately higher level in all treated cows after the three-month administration of AP-CF in comparison with that of the control cows. Peripartum Japanese Black beef cows and their newborn calves were orally administered with AP-CF, and bacterial flora in the intestines of the calves were analyzed by T-RFLP (terminal restriction fragment length polymorphism). The results suggest that bacterial flora are tendentiously changed by oral administration of AP-CF. Conclusions: Our data indicated the possibility that oral administration of the β(1!3),(1!6)-D- glucan produced by A. pullulans affects cytokine expressions in the serum of Holstein cows, and influences bacterial flora in the intestines of Japanese Black calves. The findings may be helpful for further study on the efficacies of oral administration of β-(1!3),(1!6)-D-glucans on domestic animals. © 2012 Uchiyama et al.


Yasokawa D.,Hokkaido Food Processing Research Center | Murata S.,Japan Pulp and Paper Research Institute Inc. | Iwahashi Y.,Japan National Agriculture and Food Research Organization | Kitagawa E.,Applied Science Business Unit | And 3 more authors.
Applied Biochemistry and Biotechnology | Year: 2010

To assess the toxicity of the C1 compounds methanol and formaldehyde, gene expression profiles of treated baker's yeast were analyzed using DNA microarrays. Among approximately 6,000 open reading frames (ORFs), 314 were repressed and 375 were induced in response to methanol. The gene process category "energy" comprised the greatest number of induced genes while "protein synthesis" comprised the greatest number of repressed genes. Products of genes induced by methanol were mainly integral membrane proteins or were localized to the plasma membrane. A total of 622 and 610 ORFs were induced or repressed by formaldehyde, respectively. More than one-third of the genes found to be strongly repressed by formaldehyde belonged to the "protein synthesis" functional category. Conversely, genes in the subcategory of "nitrogen, sulfur, and selenium metabolism" within "metabolism" and in the category of "cell rescue, defense, and virulence" were up-regulated by exposure to formaldehyde. Our data suggest that membrane structure is a major target of methanol toxicity, while proteins were major targets of formaldehyde toxicity. © 2009 Humana Press.


Yasokawa D.,Hokkaido Food Processing Research Center | Murata S.,Japan National Institute of Advanced Industrial Science and Technology | Iwahashi Y.,Japan National Food Research Institute | Kitagawa E.,Japan National Institute of Advanced Industrial Science and Technology | And 3 more authors.
Journal of Bioscience and Bioengineering | Year: 2010

Zinc pyrithione has been used in anti-dandruff shampoos and in anti-fouling paint on ships. However, little is known of its mode of action. We characterized the effects of sub-lethal concentrations of zinc pyrithione (Zpt) on Saccharomyces cerevisiae using DNA microarrays. The majority of the strongly upregulated genes are related to iron transport, and many of the strongly downregulated genes are related to the biosynthesis of cytochrome (heme). These data suggest that Zpt induces severe iron starvation. To confirm the DNA microarray data, we supplemented cultures containing Zpt with iron, and the growth of the yeast was restored significantly. From these results, we propose that the principal toxicity of zinc pyrithione arises from iron starvation. © 2009 The Society for Biotechnology, Japan.


Ohmori T.,Kyushu University | Mutaguchi Y.,Kyushu University | Yoshikawa S.,Hokkaido Food Processing Research Center | Doi K.,Kyushu University | Ohshima T.,Kyushu University
Journal of Bioscience and Bioengineering | Year: 2011

We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0. mM) was almost same as the saturated concentration (2.4. mM) in water at 20°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce. © 2011 The Society for Biotechnology, Japan.


Yasokawa D.,Hokkaido Food Processing Research Center | Iwahashi H.,Japan National Institute of Advanced Industrial Science and Technology
Journal of Bioscience and Bioengineering | Year: 2010

Development of genomics and bioinformatics enable us to analyze the global gene expression profiles of cells by DNA microarray. Changes in gene expression patterns indicate changes in its physiological conditions. Following the exposure of an organism or cell to toxic chemicals or other environmental stresses, the global genetic responses can be expeditiously and easily analyzed. Baker's yeast, Saccharomyces cerevisiae, is one of the most studied and useful model eukaryotes. The biggest advantage of yeast genomics is the available functional information for each gene and a considerable number of data are accumulating in the field of toxicity assessment using yeast DNA microarray. In this review, we discuss the toxicogenomics of metal ions, alcohols and aldehydes, and other chemicals. © 2010 The Society for Biotechnology, Japan.


Yoshikawa S.,Hokkaido Food Processing Research Center | Yasokawa D.,Hokkaido Food Processing Research Center | Nagashima K.,Hokkaido Food Processing Research Center | Yamazaki K.,Hokkaido University | And 3 more authors.
Food Microbiology | Year: 2010

Nine different combinations of mugi koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 ± 2.5 °C for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. The viable count of halotolerant yeast (HTY) in fermented chum salmon sauce (FCSS) mash showed various time courses dependent on the combination of the starter microorganisms. Halotolerant lactic acid bacteria (HTL) were detected morphologically and physiologically only from FCSS mash inoculated with T. halophilus alone or with T. halophilus and C. versatilis during the first 28 days of fermentation. Only four fungal species, Z. rouxii, C. versatilis, Pichia guilliermondii, and A. oryzae, were detected throughout the fermentation by PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In FCSS mash, dominant HTMs, especially eumycetes, were nonexistent. However, under the non-aseptic conditions, undesirable wild yeast such as P. guilliermondii grew fortuitously. Therefore, HTY inoculation into FCSS mash at the beginning of fermentation is effective in preventing the growth of wild yeast and the resultant unfavorable flavor. © 2009 Elsevier Ltd. All rights reserved.


Yoshikawa S.,Hokkaido Food Processing Research Center | Kurihara H.,Hokkaido University | Kawai Y.,Hokkaido University | Yamazaki K.,Hokkaido University | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii, Candida versatilis, and Tetragenococcus halophilus, in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 ± 2.5 °C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product. © 2010 American Chemical Society.


Mikami D.,Hokkaido University | Sakai S.,Hokkaido University | Sasaki S.,Hokkaido Food Processing Research Center | Igarashi Y.,Hokkaido University
Journal of Oleo Science | Year: 2016

Asterias amurensis starfish provide several bioactive species in addition to being fishery waste. Glucosyl ceramides (GlcCers) were extracted from the viscera of these starfish and were isolated by silica gel column chromatography. Degraded GlcCers generated A. amurensis sphingoid bases (ASBs) that mainly consisted of the triene-type bases d18:3 and 9-methyl-d18:3. The effect of these bases on ceramide synthesis and content were analyzed using normal human epidermal keratinocytes (NHEKs). The bases significantly enhanced the de novo ceramide synthesis and gene expression in NHEKs for proteins, such as serinepalmitoyltransferase and ceramide synthase. Total ceramide, GlcCer, and sphingomyelin contents increased dramatically upon ASB treatment. In particular, GlcCer bearing very-long-chain fatty acids (≥C28) exhibited a significant content increase. These ASB-induced enhancements on de novo ceramide synthesis were only observed in undifferentiated NHEKs. This stimulation of the de novo sphingolipid synthesis may improve skin barrier functions. © 2016 by Japan Oil Chemists’ Society.


PubMed | Hokkaido Food Processing Research Center
Type: Journal Article | Journal: Journal of bioscience and bioengineering | Year: 2010

Zinc pyrithione has been used in anti-dandruff shampoos and in anti-fouling paint on ships. However, little is known of its mode of action. We characterized the effects of sub-lethal concentrations of zinc pyrithione (Zpt) on Saccharomyces cerevisiae using DNA microarrays. The majority of the strongly upregulated genes are related to iron transport, and many of the strongly downregulated genes are related to the biosynthesis of cytochrome (heme). These data suggest that Zpt induces severe iron starvation. To confirm the DNA microarray data, we supplemented cultures containing Zpt with iron, and the growth of the yeast was restored significantly. From these results, we propose that the principal toxicity of zinc pyrithione arises from iron starvation.

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