Toyo Institute of Food Technology

Kawanishi, Japan

Toyo Institute of Food Technology

Kawanishi, Japan
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Takahashi T.,Toyo Institute of Food Technology | Okiura A.,Toyo Institute of Food Technology | Kohno M.,Tokyo Institute of Technology
Journal of Natural Medicines | Year: 2017

The leaves of fig (Ficus carica L.) have been used for traditional and Chinese medicine. We determined the composition of phenylpropanoids (polyphenols and furanocoumarins) as a functional agent in the leaves of 37 cultivars of fig. The most abundant polyphenol was caffeoylmalic acid (12.0–26.6 mg/g dry weight), followed by rutin (4.7–14.6 mg/g dry weight) and isoschaftoside (2.5–6.4 mg/g dry weight). Psoralen (3.8–23.0 mg/g dry weight) was dominant in the furanocoumarins. In molar amounts, psoralic acid glucoside (PAG), a precursor of psoralen, was equivalent to psoralen. Furanocoumarins and PAG were not detected in the leaves of only one cultivar, Grise de Tarascon. Fig leaves are potentially an excellent source of polyphenols such as caffeoylmalic acid and rutin. From the result of cluster analysis, some cultivars that contained large amount of polyphenols, and a small amount (e.g., Grise de Saint Jean) or no (Grise de Tarascon) furanocoumarins, were found. These cultivars are considered suitable for functional foods or medicinal products. © 2017 The Japanese Society of Pharmacognosy and Springer Japan


Takahashi T.,Toyo Institute of Food Technology | Okiura A.,Toyo Institute of Food Technology | Saito K.,U.S. National Institutes of Health | Kohno M.,Tokyo Institute of Technology
Journal of Agricultural and Food Chemistry | Year: 2014

In this study, the phenylpropanoid composition and antioxidant activity of identified components in fig (Ficus carica L.) leaves were examined. Known polyphenols rutin, isoschaftoside, isoquercetin, and chlorogenic acid were identified. Furthermore, caffeoylmalic acid (CMA) was the most abundant polyphenol and was identified for the first time. CMA exhibited antioxidant activity similar to that of vitamin C or catechin. Psoralen and bergapten were identified as known furanocoumarins, with psoralen being the most abundant. Moreover, psoralic acid glucoside (PAG) was identified for the first time. As a precursor of psoralen, PAG content was equivalent to the psoralen content in moles. Notably, the content of these compounds varied between the five fig varieties, and the furanocoumarin and PAG contents varied more than that of the polyphenols. Further investigations concerning the influence of CMA and PAG on human health are necessary to elucidate functionalities of fig leaves. © 2014 American Chemical Society.


Izuchi R.,Toyo Institute of Food Technology | Nakai Y.,University of Tokyo | Takahashi H.,Toyo Institute of Food Technology | Ushiama S.,University of Tokyo | And 4 more authors.
Journal of Agricultural and Food Chemistry | Year: 2011

Persimmon (Diospyros kaki) is a very popular fruit in East Asian countries, but its peels are not consumed despite the fact that they contain many antioxidants such as carotenoids and polyphenols. We prepared a fat-soluble extract from persimmon peel (PP) and fed type 2 diabetic Goto-Kakizaki (GK) rats an AIN-93G rodent diet supplemented with persimmon peel extract (PP diet) for 12 weeks. Compared with the control AIN-93G diet, the PP diet significantly reduced plasma glutamic-pyruvate transaminase activity, with accumulation of β-cryptoxanthin in the liver. DNA microarray analysis revealed that the PP diet altered hepatic gene expression profiles. In particular, expression of insulin signaling pathway-related genes was significantly enriched in differentially expressed gene sets. Moreover, Western blotting analysis showed an increase in insulin receptor beta tyrosine phosphorylation in rats fed the PP diet. These data suggest that the PP diet improves insulin resistance in GK rats. © 2011 American Chemical Society.


Takeuchi Y.,Toyo Institute of Food Technology | Takahashi H.,Toyo Institute of Food Technology
Nippon Suisan Gakkaishi (Japanese Edition) | Year: 2011

The change of tissue strength in prawn by heat treatment (boil, retort (121°C, F0=6)) was studied. The physical and chemical properties of prawn after heat treatment were measured by X-ray computerized tomography (CT), scanning electron microscopy (SEM) and environmental scanning electron microscopy (ESEM), and chemical analysis for percentage of gelatin in collagen. According to the results of the strength of muscular tissue, the retorted sample was the softest. By measurement of X-ray CT, the muscle density of the retorted sample was lower than that of the boiled sample. The muscle fibers of raw and boiled samples were wrapped by connective tissue, but the retorted sample was partially-removed was viewed under ESEM. The gelatinization rate of collagen in the retorted sample was higher than that of the boiled one. It is suggested that the softness of prawn tissue by sterilization is caused by gelatinization of collagen.


Takeuchi Y.,Toyo Institute of Food Technology | Takeuchi Y.,Toyo Seikan Kaisha Ltd. | Takahashi H.,Toyo Institute of Food Technology
Nippon Suisan Gakkaishi (Japanese Edition) | Year: 2013

Grass prawn tissue is softened by retort sterilization. It was speculated that the cause of the softening was gelatinization of the collagen by the drip which flowed out of the shrimp during retort sterilization. By the pretreatment of boiling in NaCl solution before retort sterilization, the moisture content in the shrimp decreased and the drip in the pouch decreased during retort sterilization. Moreover, setting up a headspace in the pouch prevented contact between shrimp muscles and the drip. The results showed that the texture was improved when gelatinization was suppressed.


Isshiki A.,Corporate Research and Development Toyo Seikan Group Holdings Ltd. | Takeharu H.,1 70 Yako | Aoki S.,Toyo Institute of Food Technology | Kokaji M.,1 70 Yako | And 3 more authors.
Biocontrol Science | Year: 2014

We offer the first description of the development of a multiple detection technique for fungi by DNA microarray with the simultaneous use of internal transcribed spacer region (ITS) of ribosomal RNA gene and β-tubulin gene probes. The assay uses 12 oligonucleotide probes and multiplex amplification to detect fungal species belonging to various sections of Aspergillus, the Eurotium genus, and the Penicillium genus. The specificity of each probe was tested using 231 reference fungal strains, including 79 target and 152 non-target strains in 102 species of 24 genera. We determined the optimum concentration of the primer pairs for multiplex PCR to be 0.5 μM for the β-tubulin gene and 0.125 μM for the ITS region. In the field trial using 76 specimens containing 323 fungi (up to five fungal strains were included in one specimen), the concordance rate between the DNA microarray and the DNA sequencing results was 97.4% at the species or genus levels.


Nakano M.,Toyo Institute of Food Technology
Biocontrol Science | Year: 2015

The thermophilic spore forming bacteria Geobacillus stearothermophilus is recognized as a major cause of spoilage in canned food. A quantitative real-time PCR assay was developed to specifically detect and quantify the species G. stearothermophilus in samples from canned food. The selected primer pairs amplified a 163-bp fragment of the 16S rRNA gene in a specific PCR assay with a detection limit of 12.5 fg of pure culture DNA, corresponding to DNA extracted from approximately 0.7 CFU/mL of G. stearothermophilus. Analysis showed that the bacterial species G. stearothermophilus was not detected in any canned food sample. Our approach presented here will be useful for tracking or quantifying species G. stearotethermophilus in canned food and ingredients.


Sumitani H.,Toyo Institute of Food Technology | Ootsuka T.,Toyo Institute of Food Technology | Sasai M.,Toyo Institute of Food Technology
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2014

The purpose of this paper was to use metabolomics to investigate the chemical changes occurring in a green tea beverage packagedin polyethylene terephthalate (PET) bottles. The analysis methodology uses trimethylsilyl derivatization followedby gas chromatography-mass spectrometry (GC/MS) and multivariate analysis of principal component analysis (PCA). Bottledtea samples were storedat 4°C (control) or 55°C for 2 and 4 weeks. The samples were pretreated and then derivatized. The data set was analyzed using PCA. Two-dimensional PCA plots were constructed, then the stored tea samples were divided into three groups according to their storage temperature and duration. PCA showeda clear classification reflecting the deterioration of each tea sample and revealed two indicator compounds, identifiedby GC/MS and LC/MS analysis as xylonic acidandlyxonic acid(belonging to the aldonic acidfamily). These compounds, generatedfrom ascorbic acidpresent in the green tea infusion, increasedin concentration during storage at 55°C. Thus, the results indicated the presence of a degradation pathway involving ascorbic acidin green tea products. Copyright © 2014, Japanese Society for FoodScience and Technology.


Nakano M.,Toyo Institute of Food Technology
Journal of Food Protection | Year: 2015

A quantitative real-time PCR assay was developed to specifically detect and quantify Moorella thermoacetica and/or Moorella thermoautotrophica from canned coffee beverages. Six different combinations of newly designed primers were examined, and primer pair v1-1F/v4R was found to specifically amplify M. thermoacetica and M. thermoautotrophica. The minimum detection sensitivity was 15 fg of pure culture DNA from M. thermoacetica. Twenty commercial canned coffee beverages were then screened for the presence of M. thermoacetica, and two were shown to contain >1.3 and >1.0 CFU/ml, respectively. Therefore, the assay developed in this study may be useful for accurately tracking and quantifying M. thermoacetica and M. thermoautotrophica in beverage samples. Copyright ©, International Association for Food Protection.


PubMed | Toyo Institute of Food Technology
Type: Journal Article | Journal: Biocontrol science | Year: 2015

The thermophilic spore forming bacteria Geobacillus stearothermophilus is recognized as a major cause of spoilage in canned food. A quantitative real-time PCR assay was developed to specifically detect and quantify the species G. stearothermophilus in samples from canned food. The selected primer pairs amplified a 163-bp fragment of the 16S rRNA gene in a specific PCR assay with a detection limit of 12.5 fg of pure culture DNA, corresponding to DNA extracted from approximately 0.7 CFU/mL of G. stearothermophilus. Analysis showed that the bacterial species G. stearothermophilus was not detected in any canned food sample. Our approach presented here will be useful for tracking or quantifying species G. stearotethermophilus in canned food and ingredients.

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