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Takatsu ku, Japan

Midoh N.,Knorr Foods Co. | Miyazawa N.,Takasaki University of Health and Welfare | Eguchi F.,Tokyo University of Agriculture
Bioscience, Biotechnology and Biochemistry | Year: 2013

The repeated once-daily oral administration of a hotwater extract of porcini, Boletus aestivalis, mushrooms (WEP) to spontaneously hypertensive rats (SHR) for 18 weeks decreased the systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate. The WEP administration also decreased blood urea nitrogen (BUN), creatinine (Cre), and triglyceride (TG), and increased high-density lipoprotein-cholesterol (HDL-C) in the blood, suggesting that WEP improved the status of hypertension, as well as the high heart rate and metabolic abnormalities involved in hypertension.

Midoh N.,Knorr Foods Co. | Tokunaga M.,Fukuoka Womens University | Isomura T.,Knorr Foods Co. | Noguchi T.,Fukuoka Womens University | Noguchi T.,Tezukayama University
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2012

The purpose of this study was to examine the effect of soup temperature on body thermal sensation, body temperature and heart rate. A randomized crossover study was performed in 13 healthy female university students (22.2 ± 3.2 years). After overnight fasting, the subjects ate hot soup (87 kcal, 70°C), cold soup (87 kcal, 10°C), or drank hot water (0kcal, 70°C) in the morning on different days. Body thermal sensation, tympanic membrane temperature, oral temperature and heart rate were evaluated over a 60-min period after soup or water intake. The changes in body thermal sensation and oral temperature just after the intake of hot soup and hot water were significantly higher than those after the intake of cold soup. The change in tympanic membrane temperature after the intake of soup or water was not significantly different among all three samples tested. The change in heart rate just after hot soup intake was significantly higher than that with cold soup or hot water. The oral temperature just after soup or water intake is thought to represent a regional temperature, whereas tympanic membrane temperature is thought to represent the systemic temperature. Therefore, it was suggested that the change in body thermal sensation just after the intake of soup or water was not based on the systemic temperature, but on the regional temperature. Since the only distinguishing factor of the hot soup was a higher palatability, it was suggested that the change in heart rate after hot soup intake is related to palatable taste stimulation.

Midoh N.,Knorr Foods Co. | Tanaka A.,Knorr Foods Co. | Nagayasu M.,Knorr Foods Co. | Furuta C.,Ajinomoto Co. | And 4 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2010

The components contributing to the antioxidative activity of supersweet corn powder (SSCP), which is commonly used in corn soup and snacks in Japan, were clarified and the effects investigated. 7-(0-/3-Glucosy-loxy)oxindole-3- acetic acid (GOA) was found to be the component most strongly contributing to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of the 80% ethanol extract of SSCP, and the presence of its aglycone, 7-hydroxy-oxindole-3- acetic acid (HOA) was confirmed. GOA and HOA respectively contributed 35.1% and 10.5% to the DPPH radical-scavenging activity of the 80% ethanol extract of SSCP. Mice orally administered with HOA at doses of both 500 and 1500mg/kg showed a significantly lower (p < 0.05) level of thiobarbituric acid reactive substances (TEARS) in the plasma than the vehicle-treated control. These results suggest that GOA and HOA were at least partly involved in the antioxidative activity of SSCP in vitro and that HOA might have possessed antioxidative activity in vivo.

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