Papers - KAWAHARA Satoshi
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河原 聡, 六車 三治男
食肉の科学 51 ( 2 ) 125 - 131 2010.11
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Quality assessment of pork loin from pigs fed lactic acid-fermented fish byproducts Reviewed
Dang HQ., Kawahara S., Nakajima A., Hamamoto S., Tsugeta M., Nagasaki S., Horinouchi S., Iwakiri M., Muguruma M.
Journal of Warm Regional Society of Animal Science, Japan 53 ( 2 ) 133 - 143 2010.10
Language：English Publishing type：Research paper (scientific journal)
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Effects of soybean curd residue silage on the growth performance, meat quality, and cecal microbial population in finishing pigs Reviewed
Dang HQ., Kawahara S., Tsugeta M., Niimi M., Horinouchi S., Iwakiri M., Muguruma M.
Journal of Warm Regional Society of Animal Science, Japan 53 ( 2 ) 145 - 155 2010.10
Language：English Publishing type：Research paper (scientific journal)
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河原 聡, 柴田 清弘, 甲斐 孝志, 山下 真理子, 六車 三治男
食肉の科学 51 ( 1 ) 112 - 115 2010.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Changes in water-holding capacity and textural properties of chicken gizzard stored at 4°C
Tomisaka Y., Ahhmed A., Tabata S., Kawahara S., Muguruma M., Muguruma M.
Animal Science Journal 81 ( 3 ) 362 - 368 2010.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Animal Science Journal
The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4°C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were monitored by sodium dodecyl sulfate - polyacrylamide gel electrophoresis and Western blotting during the same designated storage period. The WHC of the gizzards decreased significantly from 12 h to 72 h of storage, but by 96 h the WHC was restored to the level measured after storage for 12 h. The shear force value of the gizzards increased rapidly until 12 h and then decreased until 24 h, with a further slight decrease by 48 h. Degradation products of desmin, talin and vinculin appeared at 96 h, 12 h and 48 h postmortem, respectively. The intensity of immunolabeling for desmin, talin and vinculin after storage for 96 h decreased to 51%, 25% and 52% of the initial value. The appearance of desmin degradation products was accompanied by an increase in WHC. This suggests that the postmortem degradation of desmin is involved in the increase of WHC in chicken gizzard during storage at 4°C, and talin and vinculin may be involved. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.
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Effect of NaCl on protein oxidation in frozen cod meat Reviewed
Tadashi Sakai, DMS. Munasinghe, Satoshi Kawahara
宮崎大学農学部研究報告 56 115 - 118 2010.2
Language：English Publishing type：Research paper (bulletin of university, research institution)
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Effects of wine residues as supplemental feed on the physicochemical properties, odor and microflora of fattening pig faeces Reviewed
Bulletin of the Faculty of Agriculture, University of Miyazaki 56 119 - 125 2010.2
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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DANG Huy Quang, KAWAHARA Satoshi, TSUGETA Masa-aki, NIIMI Mitsuhiro, HORINOUCHI Shojiro, IWAKIRI Masayoshi, MUGURUMA Michio
Nihon Danchi Chikusan Gakkaihou 53 ( 2 ) 145 - 155 2010
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
Soybean curd residue silage (SCRS) was incorporated into the diet of 24 crossbred (Landrace × White × Duroc) finishing pigs at levels of 0 (control), 15, 30, and 60% for an experimental period of 60 days. The estimated total digestible nutrient intakes (TDN) did not differ among any treatments. The growth performance of pigs did not differ significantly between the control and the 30% or 60% SCRS groups, but growth decreased in the 15% SCRS group (P < 0.05). Pork derived from the pigs fed with 30% or 60% SCRS showed a higher fat content (P < 0.05) and relatively lower shear force values. SCRS feeding generally did not affect fatty acid composition of the pork, and consequently those melting points did not differ among the dietary groups. Feeding SCRS to pigs positively impacted cecal microbiology by reducing coliform, <I>Enterobacteriaceae</I>, and <I>Escherichia coli</I> numbers (P < 0.05). Thus, feeding of 30% and 60% SCRS may contribute considerably to pig safety and pork quality.
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Quality Assessment of Pork Loin from Pigs Fed Lactic Acid-fermented Fish Byproducts
DANG Huy Quang, KAWAHARA Satoshi, NAKAJIMA Akiko, HAMAMOTO Shin-ya, TSUGETA Masa-aki, NAGASAKI Shuichi, HORINOUCHI Shojiro, IWAKIRI Masayoshi, MUGURUMA Michio
Nihon Danchi Chikusan Gakkaihou 53 ( 2 ) 133 - 143 2010
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
We investigated the effects of a diet containing lactic acid-fermented fish byproducts (LFBs) on the fatty acid composition and quality parameters of pork. Pork loin samples were collected from pigs fed a diet containing 49% LFBs, and the characteristics of their meat was compared with that from animals fed conventional or 5% fishmeal diets. The LFB diet did not affect the color of lean meat, drip loss, and the melting point of subcutaneous fat. However, the LFB diet resulted in reduced lipid content and a slightly brown color of pork fat. The concentrations of eicosapentaenoic acid and docosahexaenoic acid and the compositions of these fatty acids relative to other fatty acids were significantly increased by LFB feeding (P < 0.01). As a result, the n-6/n-3 ratio of pork lipid in the LFB group was improved relative to the conventional and fishmeal diet groups (P < 0.01). However, enrichment of n-3 polyunsaturated fatty acids (PUFAs) in pork deteriorated certain sensory quality attributes, possibly due to lipid oxidation. In conclusion, LFB feeding could be a viable method of producing pork rich in n-3 PUFAs, but more study is needed to improve sensory quality of pork produced with LFB diets.
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SAKAI TADASHI, YAMAGUCHI TOHRU, KAWAHARA SATOSHI
NIPPON SUISAN GAKKAISHI 75 ( 3 ) 453 - 455 2009.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japanese Society of Fisheries Science
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Evaluation of the organoleptic properties of newly improved soft meat loaf Reviewed
52 ( 2 ) 43 - 48 2009.10
Language：Japanese Publishing type：Research paper (scientific journal)
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The improvement of textural properties of chicken meat loaf manufactured for elderly people Reviewed
52 ( 2 ) 23 - 28 2009.10
Language：Japanese Publishing type：Research paper (scientific journal)
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Effects of feeding defibration-, expanding- and moistening-treated Moso bamboo silages on the milk production of lactating goats Reviewed
52 ( 2 ) 11 - 15 2009.10
Language：Japanese Publishing type：Research paper (scientific journal)
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Changes in the contents of lipid oxidation-derived toxic aldehydes, 4-hydroxy-2-hexenal and malon aldehyde, in surimi products Reviewed
75 ( 3 ) 453 - 455 2009.8
Language：Japanese Publishing type：Research paper (scientific journal)
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KAWAHARA Satoshi, TAKENOYAMA Shin-ichi, TAKUMA Kazuaki, MUGURUMA Michio, YAMAUCHI Kiyoshi
Animal science journal 80 ( 4 ) 468 - 474 2009.8
Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef
Ahhmed A., Ahhmed A., Nasu T., Huy D., Tomisaka Y., Kawahara S., Muguruma M., Muguruma M.
Meat Science 82 ( 2 ) 170 - 178 2009.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Meat Science
The objective of this research was to investigate the difference between chicken and beef in the interaction of actomyosin (myosin B) with microbial transglutaminase (MTG). The gel strength of myosin B was improved in both species and was significantly greater in beef than in chicken (P < 0.01). The degree of protein viscosity and the ε(γ-glutamyl)lysine (G-L) content were significantly higher in beef than in chicken (P < 0.01). Myosin heavy chain (MHC) bands visualized by SDS-PAGE revealed that the same proteins in various meat species vary in their size and structure. Scanning electron microscope images (SEMI) revealed that myosin B in both species was polymerized, and formed multi-projection structures of G-L; surprisingly, more of these structures were found in beef than in chicken. It is possible that the proteins in chicken are folded into a strand shape that tightly encases a considerable number of glutamine and lysine residues, whereas MTG substrate cannot couple glutamine and lysine. This suggests that the reactivity of MTG is dependent on the residual amino acids present on the surface of myosin B in meat. Some protein components (peptides with long reiterated methylene groups attached) joined by disulfide bonds (cysteine) in chicken samples were inhibitory and reduced MTG activity. SEMI also suggested that all MTG-dependent mega-structures of protein molecules generated in chicken and beef may vary greatly in size, configuration and complexity after treatment with MTG. We concluded that the optimal cross-links in myosin B induced by MTG are heterogeneous in chicken and beef. © 2009 Elsevier Ltd. All rights reserved.
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Saito K., Ahhmed A., Kawahara S., Sugimoto Y., Aoki T., Muguruma M.
Meat Science 82 ( 2 ) 260 - 265 2009.6
Language：English Publishing type：Research paper (scientific journal) Publisher：Meat Science
This study aimed to evaluate the effects of osmotic dehydration sheet (ODS) packaging on the quality parameters of beef biceps femoris muscle samples stored at 4 °C for 0, 1, 3 and 7 days. Quality indices such as Hunter color values (L * , a * and b * , the percentage of metmyoglobin (Met-Mb%), K value (freshness index), and the contents of adenosine triphosphate (ATP)-related compounds (ARCs), thiobarbituric acid reactive substances (TBA-RS) and volatile basic nitrogen (VBN) were measured. ODS gave lower a * and b * values and lower Met-Mb% compared with control samples wrapped in polyvinylidene chloride film (PVDCF) (P < 0.01), but had no effect on L * (P < 0.01). As a result, with higher levels of osmotic dehydration produced by the ODS, the percentage of weight loss and the total contents of ARCs and inosine monophosphate of the samples also increased (P < 0.05). The K values of ODS samples were also significantly lower than PVDCF-wrapped samples (P < 0.05). Low performance ODS wrapping reduced the TBA-RS values below those found with PVDCF and high performance ODS processing (P < 0.01). Moreover, the use of ODS had no effect on VBN values. Thus, although the bright red of beef samples changed to a dark purple color and the weights of samples decreased, the ODS approach has potential as a tool for decreasing the deterioration of other quality indices such as Met-Mb%, TBA-RS, ARCs, K values and the VBN content of cold-stored beef. © 2009 Elsevier Ltd. All rights reserved.
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Muguruma M., Ahhmed A., Katayama K., Kawahara S., Maruyama M., Nakamura T.
Food Chemistry 114 ( 2 ) 516 - 522 2009.5
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Food Chemistry
This study aimed to identify a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from porcine skeletal myosin B. Proteins were hydrolyzed with pepsin and the hydrolysates were then subjected to various types of chromatography to isolate the active peptides. The 50% inhibitory concentrations of Lys-Arg-Val-Ile-Gln-Try (M6 a novel peptide) and Val-Lys-Ala-Gly-Phe (A5, a peptide discovered by Ukeda et al. (1991)) were 6.1 and 20.3 μM, respectively. As a result of a homology search, it was determined that the M6 peptide originated from myosin and peptide A5 was of actin origin. M6 is a novel ACE inhibitory peptide, whose activity was shown to be the strongest amongst the previously published myosin-originated peptides. Kinetic evaluations showed that both peptides are competitive inhibitors of ACE. Based on their activity against ACE, M6 was classified as a pro-drug conformer and A5 was classified as a substrate conformer. When both peptides were administered orally to spontaneously hypertensive rats at doses of 10 mg/kg, temporal hypertension was observed after 6 h. This study suggests that M6 and A5 are peptides that may serve several purposes. Based on their remarkable antihypertensive activity, we suggest that M6 and A5 may have potential applications as functional food, which could be used as nutraceutical compounds. © 2008 Elsevier Ltd. All rights reserved.
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Saito K., Ahhmed A., Ahhmed A., Kawahara S., Sugimoto Y., Aoki T., Muguruma M., Muguruma M.
Food Science and Technology Research 15 ( 3 ) 283 - 292 2009.5
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Food Science and Technology Research
This study focused on the effects of a humidity-stabilizing sheet (HSS) containing different levels of glycerol (humectant) and a drip-absorbing sheet (DAS) on quality parameters of frozen/thawed bigeye tuna meat stored in sealed containers at 4°C for 3 days. As the glycerol concentration increased, the humidity around samples and increases in volatile basic nitrogen (VBN) were suppressed, while the weight loss percentage and total ATP-related compounds (t-ARCs) were increased. Tuna portions wrapped with HSS and DAS and then unwrapped showed no difference in Hunter color values L*, a*, and b* or K values. Wrapping tuna samples with any kind of sheet seemed to effectively maintain the initial values of thiobarbituric acid reactive substances (TEARS) and metmyoglobin percentage (Met-Mb%). Based on the analysis of these parameters, we conclude that HSS is a good packaging material that can be employed in the preservation of frozen/thawed, chilled tuna meat.
DOI： 10.3136/fstr.15.283
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Development of stagnation mastitis animal model Reviewed
C. Uekawa, N. Hirata, K. Uchida, T. Matsuta, M. Sakono, N. Fukuda, S. Kawahara, H. Suganuma, H. Shinohara, N. Eto
Bulletin of the Faculty of Agriculture, University of Miyazaki 55 75 - 82 2009.1
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)