Hokkaido Industrial Technology Center

Hakodate, Japan

Hokkaido Industrial Technology Center

Hakodate, Japan

Time filter

Source Type

Murakami K.,National Defense Medical College | Aoki H.,Hokkaido Industrial Technology Center | Nakamura S.,National Defense Medical College | Nakamura S.-i.,National Defense Medical College | And 4 more authors.
Biomaterials | Year: 2010

In order to create a moist environment for rapid wound healing, a hydrogel sheet composed of a blended powder of alginate, chitin/chitosan and fucoidan (ACF-HS; 60:20:2:4 w/w) has been developed as a functional wound dressing. ACF-HS gradually absorbed DMEM without any maceration, and fluid absorption became constant within 18 h. On application, ACF-HS was expected to effectively interact with and protect the wound in rats, providing a good moist healing environment with exudates. In addition, the wound dressing has properties such as ease of application and removal and good adherence. Full-thickness skin defects were made on the backs of rats and mitomycin C solution (1 mg/ml in saline) was applied onto the wound for 10 min in order to prepare healing-impaired wounds. After thoroughly washing out the mitomycin C, ACF-HS was applied to the healing-impaired wounds. Although normal rat wound repair was not stimulated by the application of ACF-HS, healing-impaired wound repair was significantly stimulated. Histological examination demonstrated significantly advanced granulation tissue and capillary formation in the healing-impaired wounds treated with ACF-HS on day 7, as compared to those treated with calcium alginate fiber (Kaltostat®; Convatec Ltd., Tokyo, Japan) and those left untreated. © 2009.


Yotsukura N.,Hokkaido University | Shimizu T.,Hokkaido Industrial Technology Center | Katayama T.,Kobe Customs Laboratory | Druehl L.D.,Bamfield Marine Sciences Center
Journal of Applied Phycology | Year: 2010

The complete mitochondrial DNA (mtDNA) was sequenced for four Saccharina species including three varieties of Saccharina japonica in Hokkaido: S. japonica; S. japonica var. religiosa; S. japonica var. ochotensis; S. japonica var. diabolica; Saccharina longipedalis; Saccharina angustata; and Saccharina coriacea. Furthermore, the structure and the sequence were compared among them. The total nucleotide length was 37,500-37,657 bp. All mtDNAs were mapped and no differences in the organization of the coding region were found. From the total alignment of S. japonica including the three varieties and S. longipedalis, nucleotide substitutions were detected at 68 sites, and a nucleotide insertion/deletion was detected at one site on rps19 for the whole genome. Variable regions useful for varieties distinction of S. japonica were trnI, trnM, rps19, ORF41, and seven spacers. The pairwise distance between S. japonica, S. angustata, and S. coraiacea was 0.000-0.116. Sequencing comparisons of rps7, rps11, rpl5, and tatC were thought to be useful tools for discrimination and phylogenetic analysis of Saccharina species having similar morphologies. © Springer Science+Business Media B.V. 2009.


Konishi Y.,Hokkaido Industrial Technology Center | Kobayashi M.,Advanced Technology Institute of Northern Resources
Chemical Engineering Transactions | Year: 2011

The water species retained in salmon, squid, sardine, beef (BA), and pork (PH) were quantitatively distinguished as a function of four parameters, moisture diffusivity (De, m2/s), activation energy of De (ED, kJ/mol), correlation time (τc, s) of the water species determined by a proton NMR technique, and hardness (Np, Newton/m2) of these different kinds of food. All four parameters evaluated for the five kinds of food commonly demonstrated the existence of a critical value of τc (Cτc = 1.0 × 10 -8s) at which the dynamism of water species was divided into two regions discriminating two different water species as water species-A 1 (0.1-0.8 × 10-8s < Cτc, a weakly restricted water species) and water species-A2 (1.0 - 10 × 10-8s > Cτc, a strongly restricted water species). A forced cyclic-temperature-change operation between 30 and -30°C for the five kinds of food brought a characteristic oscillation of 1/τc (rotation rate of water molecule, s-1). The oscillation obtained was understood as a commonly induced dynamic change between a self-organization state and a liquid state of the water species caused by the cyclic-temperature- change operation. The amplitude (α) of the oscillation obtained was differently evaluated depending on three components, the food structure matrix and the water species-A1 and -A2, indicating a clear discrimination among the three. The water activity (aw) was clearly evaluated as a linear function of τC, indicating a different slope depending on the food used. This linear relation between aw and τC gave two different slopes at CτC because of the dynamic change from water species-A1 to -A2 due to a progress of the dehydration of food. © 2011, AIDIC Servizi S.r.l.


Konishi Y.,Hokkaido Industrial Technology Center | Kobayashi M.,Hokkaido University of Science
Chemical Engineering Transactions | Year: 2010

A hybrid method of chemical engineering and proton NMR technique was effectively applied to design a variety of commercially produced meat-jerkies. For the actual application of the hybrid method, twelve commercial meat-jerkies, 6 pork- and 6 beef-samples, were tested. The samples were widely characterized by variety of seasoning such as salt, soy sauce, smoke etc. The design parameters chosen for the 12 samples were four derived from the chemical engineering as moisture content (Wo, %-d.b.), effective moisture diffusivity (De, m2/s), activation energy of De (ED kJ/mol), and hardness (NP, Newton/m2), and two derived from the proton NMR technique as correlation time (τc s) and critical value of τc(cτc). To characterize the 12 jerkies, three design parameters, Wo, De and Np were evaluated as a function of τc. The three parameters commonly demonstrated the existence of two different water species which was divided at the critical value of τc(cτc=1.0×10 -8s), called as water species-A, (τc < l×10-8s) and -A2(τc > l×10-8s). τc contributes to both the hardness (Np) of the jerky's meat tissues and moisture mobility (De) in the jerky's muscle, both of which were strongly related to the specified seasoning used. Based on the dynamism of the three parameters, Wo, De and Np as a function of τc derived from the hybrid method, one could recognize all jerkies to be designed by using the water species-A2. It could be understood that the specified character appeared in the commercially distributed meat jerky products was reasonably designed by dynamically changing the value of τc. The 12 jerkies were characteristically classified into five groups by using a specified combination among the values of the four design parameters, De, Np, Wo, and τc. Copyright © 2010, AIDIC Servizi S.r.l.


Konishi Y.,Hokkaido Industrial Technology Center | Kobayashi M.,Hokkaido University of Science
Chemical Engineering Transactions | Year: 2012

The Maillard reaction in foods has been studied by using a computer simulation technique. As a typical model system, the dehydration process of an ordinary leek was effectively used to demonstrate an optimum drying operation. The Maillard reaction rate of the leek has been measured as a color change using a commercially prepared color meter. To evaluate the color change of the leek, a color parameter of ΔE* (=((Δa*) 2+(Δb*)2+(ΔL*)2) 1/2) was chosen because it followed a good linear relation with the dehydration response curve of the leek. The response curves of ΔE* obtained in the dehydration operation were described by a typical consecutive reaction model A→B→C, where A is glucose-like materials contained in the leek, B is intermediates formed, and C is melanoidin-like materials as final products. The computer simulation fitting to both the experimental dehydration response curves of CC and the ΔE*-value response curves evaluated the maximum amount of CB (CBmax). The integrated amount of CB (CBin) produced in the course of the dehydration process changed appreciably depending on the drying temperature and the humidity of the drying air. This took place because the water species dynamically shifted from species A1 (weakly restricted water species in the A1 region of W0 = 1600∼120 %-d.b.) to A 2 (strongly restricted water species in the A2 region of W0 = 120∼20 %-d.b.) at the water content of W0 = 120 %-d.b. The sensory scores, evaluated by both the four human tasters and a commercially distributed taste tester as a function of CBin, gave a gradual increase curve indicating the larger CBin to be the higher taste score. A two-step dehydration, using the 70 °C-operation in the water species A1 region and the 40 °C - operation in the water species A2 region, was recognized as an optimized operation for the best sensory score product. Copyright © 2012, AIDIC Servizi S.r.l.


Obara S.,Kitami Institute of Technology | Yamada T.,Kitami Institute of Technology | Matsumura K.,Hokkaido Industrial Technology Center | Takahashi S.,Hokkaido Industrial Technology Center | And 2 more authors.
Applied Energy | Year: 2011

An actuator system (gas-hydrate engine) using the dissociation and recombined continuous cycle of CO2 gas hydrate was developed. The heat source temperatures required for the operation of the proposed system are in the temperature range of green energy and low-quality exhaust heat. The energy flow of this proposed system was investigated by numerical analysis. From these results, for example, the entrance operating conditions of the recombination equipment are 9°C and 1.2MPa, and the exit conditions are 0°C and 5MPa. In the case of a heat source temperature of 20°C of the recombination equipment, a heat source temperature of -5°C of the dissociation equipment and the passing of a working fluid comprised of 1150g/s of CO2 and H2O about 5kW of electric power can be obtained. Moreover, although the recombined speed was remarkably slow compared with dissociation, this study considered the relation of recombined speed between the physical conditions of the working fluid and the volume of the recombination equipment. Based on the results obtained in this study, a prototype will be developed next. © 2011 Elsevier Ltd.


Konishi Y.,Hokkaido Industrial Technology Center | Kobayashi M.,Hokkaido University of Science
Drying Technology | Year: 2016

The dualism of the hydration water in seven foods was visualized, focusing on both water diffusivity (De, m2s−1) and apparent molecular mobility (T2, relaxation time, s). On the pre-exponential factor (δDe0) of De, the compensation effects between ln(δDe0) and the activation energy (ED) of De demonstrated the difference in the water diffusion mechanisms among the foods. On the values of T2 at the self-organized temperature (1/T) of hydration water, it yielded a common compensation effect between ln(T2) and the activation energy (ESO) of self-organization, demonstrating a common self-organization mechanism. © 2016, Copyright © Taylor & Francis Group, LLC.


Konishi Y.,Hokkaido Industrial Technology Center | Kobayashi M.,Hokkaido University of Science | Miura K.-I.,Kitami Institute of Technology
International Journal of Food Science and Technology | Year: 2010

For the discrimination of water molecules during the squid-drying process, the water distribution was characterised by water proton NMR and moisture diffusivity (De) analysis methods as a function of the water content (W0). The proton NMR spectrum showed three peaks indicating three different species (species-A, -B, and -C) distributed in the squid muscle, each of which had a characteristic behaviour of the relaxation time (T2) as a function of the W0. The 1/T2 of species-A was drastically varied at W0 = 120%-d.b., indicating two further categories, i.e., species-A1 and -A2. Species-A1 is available at W0 > 120%-d.b. and was characterised as having De = 5.1 × 10-10 m2 s-1, activation energy of moisture diffusivity (ED) = 17 kJ mol-1, and relaxation rate 1/T2 = 74 s-1, as evaluated by the proton NMR spectrum without depending on W0. Species-A2 is available at W0 < 120%-d.b., indicating a distribution of De = 4.8 × 10-10-1.7 × 10-10 m2 s-1, ED = 25-35 kJ mol-1 and 1/T2 = 1.8 × 103-1.5 × 102 s-1 with increasing W0. Species-A1 and -A2 were assigned as weakly restricted water and strongly restricted water, respectively. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.


Takagi T.,Kinki University | Kawabe R.,Nagasaki University | Yoshino H.,Hokkaido Industrial Technology Center | Naito Y.,Japan National Institute of Polar Research
Aquatic Biology | Year: 2010

Although technologies such as archival tags have been developed to monitor the behaviour of free-swimming fish, more advanced techniques are required in order to understand the basis of their behaviour. To assess the glide behaviour of the negatively buoyant Japanese flounder Paralichthys olivaceus, we adopted a new approach to examine the importance of the physical aspects of its swimming performance by integrating in situ bio-logging data from free-swimming fish with corresponding computational fluid dynamics (CFD) analyses. Field data from the data loggers revealed that flounder commenced powerless glides after swimming upwards. A theoretical simulation of this glide using CFD analysis revealed that the body angle producing the maximum lift/drag ratio was in agreement with the field data and that, during a glide, the moment equilibrium body angle of the flounder resulted in the longest glide distance. This suggests that the morphology of the flounder confers stability on its glide, making this mode of movement more energetically efficient. © Inter-Research 2010.


Inoue A.,Hokkaido University | Takadono K.,Hokkaido University | Nishiyama R.,Hokkaido University | Tajima K.,Hokkaido University | And 2 more authors.
Marine Drugs | Year: 2014

A major alginate lyase, FlAlyA, was purified from the periplasmic fraction of an alginate-assimilating bacterium, Flavobacterium sp. strain UMI-01. FlAlyA showed a single band of ∼30 kDa on SDS-PAGE and exhibited the optimal temperature and pH at 55 °C and pH 7.7, respectively. Analyses for substrate preference and reaction products indicated that FlAlyA was an endolytic poly(mannuronate) lyase (EC 4.2.2.3). A gene fragment encoding the amino-acid sequence of 288 residues for FlAlyA was amplified by inverse PCR. The N-terminal region of 21 residues except for the initiation Met in the deduced sequence was predicted as the signal peptide and the following region of six residues was regarded as propeptide, while the C-terminal region of 260 residues was regarded as the polysaccharide-lyase-family-7-type catalytic domain. The entire coding region for FlAlyA was subjected to the pCold I-Escherichia coli BL21(DE3) expression system and ∼eight times higher yield of recombinant FlAlyA (recFlAlyA) than that of native FlAlyA was achieved. The recFlAlyA recovered in the periplasmic fraction of E. coli had lost the signal peptide region along with the N-terminal 3 residues of propeptide region. This suggested that the signal peptide of FlAlyA could function in part in E. coli. © 2014 by the authors; licensee MDPI, Basel, Switzerland.

Loading Hokkaido Industrial Technology Center collaborators
Loading Hokkaido Industrial Technology Center collaborators