Akiyama S.,Tokyo University of Agriculture |
Katsumata S.-I.,Tokyo University of Agriculture |
Suzuki K.,Tokyo University of Agriculture |
Ishimi Y.,National Institute of Health and Nutrition |
And 3 more authors.
Journal of Clinical Biochemistry and Nutrition | Year: 2010
Citrus bioflavonoids may offer some protection against the early stage of diabetes mellitus and the development of complications. We investigated the effect of hesperidin on blood glucose levels, hepatic glucose-regulating enzyme activities, serum insulin and adiponectin levels, serum and hepatic lipid levels, and parameters of bone loss in streptozotocin (STZ)-induced marginal type 1 diabetic rats. Weanling male rats were randomly assigned to experimental 3 groups: a control (C) group, a STZ induced marginal type 1 diabetes (S) group, and a diabetes and hesperidin group, and fed their respective diets for 4 weeks. STZ injection increased blood glucose in rats, but the increase was marginal. Serum and hepatic lipids, serum adiponectin and insulin levels were significantly changed by STZ injection. Dietary hesperidin (10 g/kg diet) decreased blood glucose by altering the activity of glucose-regulating enzymes, and normalized the lipids and adiponectin levels, but did not change bone parameters in the marginal type 1 diabetic rats. Hesperidin showed both hypoglycemic and hypolipidemic effects but did not affect bone tissue and bone metabolic makers in STZ-injected marginal diabetic weanling rats without any body weight loss due to STZ injection.
Toyosaki T.,Koran Womens Junior College |
Sakane Y.,Koran Womens Junior College |
Kasai M.,Nisshin OilliO Group Ltd.
Advance Journal of Food Science and Technology | Year: 2015
This study investigates the stress relaxation behavior of gluten and bread dough with Medium-Chain Triacylglycerols (MCT), also, comparison with Long-Chain Triacylglycerols (LCT) and Butter. Dough and guten obtained from strong with LCT and Butter, there had a higher G (t) and H (Τ) over the whole relaxation time than those from the MCT dough. This indicates that it has a stronger network structure. He stress relaxation curves of gluten with MCT, which effect of temperature was not observed most of the time. On the other hand, in the case of butter and LCT, changes were observed in the relaxation curve temperature rises both. Results from these, it has a useful functionality to network formation of gluten has been clarified that MCT. © Maxwell Scientific Organization, 2015.
Saito B.,Tokyo Denki University |
Minoshima R.,Tokyo Denki University |
Minoshima R.,Nisshin OilliO Group Ltd. |
Shiiba K.,Tokyo Denki University
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2016
Generally, baking powder contains aluminum compounds (alum) as the acidic agent. However, because ingredients such as potassium aluminum sulfate (PAS) may affect the nervous system, the Codex Alimentarius Commission has recommended restricting its use in infants. Instead of alum, therefore, glucono-δ-lactone (GDL) has been developed for use as a substitute. The addition of PAS or GDL to batter increased the pancake volume as well as the ratio of insoluble proteins, as fractionated by Osborne's method. The addition of hydrogen peroxide (HP) also resulted in similar effects in pancakes. Copyright © 2016, Japanese Society for Food Science and Technology.
Nisshin Oillio Group Ltd. and Nisshin OilliO Ltd. | Date: 2005-09-27
Ishimoto M.,Japan Science and Technology Agency |
Ishimoto M.,Japan National Agricultural Research Center |
Rahman S.M.,Japan Science and Technology Agency |
Rahman S.M.,Japan National Agricultural Research Center |
And 22 more authors.
Molecular Breeding | Year: 2010
Anthranilate synthase (AS) is a key regulatory enzyme in tryptophan (Trp) biosynthesis and is subject to feedback inhibition by Trp. The gene encoding a mutated feedback-resistant α subunit of rice AS (OASA1D) under the control of either a soybean glycinin gene promoter or the 35S promoter of cauliflower mosaic virus for seed-specific or constitutive expression, respectively, was introduced into soybean [Glycine max (L.) Merrill] by particle bombardment. A total of seven different transgenic lines that showed markedly increased accumulation of free Trp in their seeds were developed. The overproduction of free Trp was stably inherited in subsequent generations without any apparent detrimental effect on plant growth or reproduction. The total Trp content of transgenic seeds was also about twice that of nontransgenic seeds, whereas the amount of protein-bound Trp was not substantially affected by OASA1D expression. In spite of the marked increase in free Trp content, metabolic profiling by high-performance liquid chromatography coupled with mass spectrometry revealed little change in the amounts of other aromatic compounds in the transgenic seeds. We developed a rapid and feasible system based on farmed rainbow trout to evaluate the nutritional quality of a limited quantity of transgenic soybean seeds. Supplementation of fish food with OASA1D transgenic soybean seeds or with nontransgenic seeds plus crystalline Trp increased the growth rate of the farmed fish. These results indicate transformation with OASA1D is a reliable approach to improve the nutritional quality of soybean (or of other grain legumes) for human and animal food. © Springer Science+Business Media B.V. 2009.