Chiba, Japan
Chiba, Japan

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Sato Y.,Tokyo Metropolitan University | Sato Y.,Hokuriku University | Uchida E.,Nichirei Corporation | Aoki H.,Nichirei Foods Corporation | And 5 more authors.
PLoS ONE | Year: 2017

Background/Aims: Acerola (Malpighia emarginata DC.) is a fruit that is known to contain high amounts of ascorbic acid (AA) and various phytochemicals. We have previously reported that AA deficiency leads to ultraviolet B (UVB)-induced skin pigmentation in senescence marker protein 30 (SMP30)/gluconolactonase (GNL) knockout (KO) hairless mice. The present study was undertaken to investigate the effects of acerola juice (AJ) intake on the skin of UVB-irradiated SMP30/GNL KO mice. Research design/Principal findings: Five-week old hairless mice were given drinking water containing physiologically sufficient AA (1.5 g/L) [AA (+)], no AA [AA (-)] or 1.67% acerola juice [AJ]. All mice were exposed to UVB irradiation for 6 weeks. UVB irradiation was performed three times per week. The dorsal skin color and stratum corneum water content were measured every weekly, and finally, the AA contents of the skin was determined. The skin AA and stratum corneum water content was similar between the AA (+) and AJ groups. The L∗ value of the AA (+) group was significantly decreased by UVB irradiation, whereas AJ intake suppressed the decrease in the L∗ value throughout the experiment. Moreover, in the AJ group, there was a significant decrease in the expression level of dopachrome tautomerase, an enzyme that is involved in melanin biosynthesis. Conclusion: These results indicate that AJ intake is effective in suppressing UVB-induced skin pigmentation by inhibiting melanogenesis-related genes. © 2017 Sato et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Kyutoku Y.,Jichi Medical University | Minami Y.,Nichirei Foods Inc. | Koizumi T.,Nichirei Foods Inc. | Okamoto M.,Obihiro University of Agriculture and Veterinary Medicine | And 2 more authors.
Food Quality and Preference | Year: 2012

Appropriate choice and consumption of meals are important to optimize diet quality. Nevertheless, the relationship between the conceptualization of food choice motives and consumption has yet to be elucidated. The current study attempts to delineate the effects of meals (breakfast, lunch, and dinner), gender, and age on psychologically defined food properties in three conceptual dimensions, namely, desired-to-be-eaten, ought-to-be-eaten, and actually-consumed foods, based on self-reporting among 100 Japanese participants. Results showed that there were large discrepancies between food choice motives (composed of desired- and ought-food dimensions) and actually-consumed foods. Accordingly, the effects of meal on food properties were examined in each dimension respectively, and meal effects were supported in all dimensions. Although food choice motives did not differ across age groups, people in their 40's rated the properties of the foods they actually consumed substantially lower than did other age groups. No gender effect was observed. There were higher correlations between desired- and ought-dimensions across meals compared with between desired- and actual- and between ought- and actual-dimensions. In addition, association between dimensions was stronger at dinner compared with breakfast. © 2011 Elsevier Ltd.


Hatakeyama J.,Nichirei Foods Inc. | Davidson J.M.,University of Nottingham | Kant A.,University of Nottingham | Koizumi T.,Nichirei Foods Inc. | And 2 more authors.
Food Chemistry | Year: 2014

Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the reformulation of the spice content in a low fat curry sauce is described. Volatile markers of the key spices (coriander, cumin and turmeric) were selected and used to measure aroma release in regular (10 g oil/100 g) and low (2.5 or 5 g oil/100 g) fat sauces. Regression models were used to adjust the ingredient formulation so that the aroma release profiles in vivo were the same for the regular and reduced oil curry sauces and sensory analysis showed no significant difference between these samples. Despite the complexity of spice aromas, rebalancing was successful. © 2014 Elsevier Ltd. All rights reserved.


Maruyama C.,Japan Women's University | Kimura M.,International Life science Institute Japan | Okumura H.,Nichirei Foods Inc. | Hayashi K.,Nichirei Foods Inc. | Arao T.,Waseda University
Preventive Medicine | Year: 2010

Objective: An effective program for preventing metabolic diseases through lifestyle modification is urgently needed. We investigated the effects of the Life Style Modification Program for Physical Activity and Nutrition program (LiSM10!®) on metabolic parameters in middle-aged male Japanese white-collar workers. Methods: One hundred and one male office workers, 30 to 59. years of age, with metabolic syndrome risk factors, were randomly allocated into no-treatment control (n=49) and LiSM intervention (n=52) groups. The LiSM group attended individualized assessment and collaborative goal setting sessions based on food group intake and physical activity, followed by two individual counseling sessions with a registered dietitian and physical trainer, and received monthly website advice during the 4-month period from December 2006 to May 2007, in Tokyo, Japan. They were encouraged to enter current targeted food intakes and pedometer data on self-monitoring websites during the entire study period. Results: Habitual food group intakes changed significantly in the LiSM group, showing improvements in 14 anthropometric and biochemical parameters contributing to inter-group differences in body weight, body mass index, fasting plasma glucose, insulin and homeostasis model assessment of insulin resistance changes (p<0.01). Conclusion: The LiSM10!® program effectively improved insulin resistance-related metabolic parameters in middle-aged male white-collar workers. © 2010 Elsevier Inc.


Patent
Nichirei Foods Inc. | Date: 2011-03-16

Provided is a method for producing a porous material, wherein porosity can be controlled to 50% or higher by means of a freezing method, pore size can be controlled to 10 m to 300 m, and pore diameter distribution is uniform. The method is a method for producing a porous material, comprising freezing a mixture of water and a raw material comprising at least any of a ceramic material, a resin, a metal, and precursors thereof from a specific portion of the mixture to use ice crystals produced at the time as a pore source and then heat-treating a dry material obtained by removing the ice from the frozen material, wherein the mixture of a raw material and water or the frozen material comprises an antifreeze protein.


Patent
Nichirei Foods Inc. | Date: 2013-01-23

Provided is a method for producing a porous material, wherein porosity can be controlled to 50% or higher by means of a freezing method, pore size can be controlled to 10 m to 300 m, and pore diameter distribution is uniform. The method is a method for producing a porous material, comprising freezing a mixture of water and a raw material comprising at least any of a ceramic material, a resin, a metal, and precursors thereof from a specific portion of the mixture to use ice crystals produced at the time as a pore source and then heat-treating a dry material obtained by removing the ice from the frozen material, wherein the mixture of a raw material and water or the frozen material comprises an antifreeze protein.

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