論文 - 河原 聡
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. 査読あり
M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S.K. Sathe, T. Soeda
Meat Sci. 63 191 - 197 2003年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexanal in smoked fish meat products. 査読あり
D.M.S. Munasinghe, K. Ichimaru, M. Ryuno, U. Ueki, T. Matsui, K. Sugamoto, S. Kawahara, T. Sakai
Fish. Sci. 69 ( 2 ) 189 - 194 2003年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
Munasinghe D., Ichimaru K., Ryuno M., Ueki N., Matsui T., Sugamoto K., Kawahara S., Sakai T.
Fisheries Science 69 ( 1 ) 189 - 194 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Fisheries Science
Contents of 4-hydroxy-2E-hexenal (HHE), hepatotoxic aldehydes, in smoked fish meat products (smoked salmon and fish meat sausage) were analyzed. Large differences in these contents between the different samples were observed. Very low levels of HHE were detected in fish meat sausage samples. However, a high level of HHE was observed in one batch of smoked salmon. Changes of HHE contents in yellowtail meat containing cherry and sugi wood vinegar stored at 0°C were also analyzed for 7 days. Malonaldehyde (MA) was also analyzed in these samples as an index of the lipid peroxidation level. After 3 or 7 days of storage, HHE contents in both wood vinegar-added samples were significantly higher, but MA contents were significantly lower than those of the control.
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Muguruma M., Tsuruoka K., Katayama K., Erwanto Y., Kawahara S., Yamauchi K., Sathe S., Soeda T.
Meat Science 63 ( 2 ) 191 - 197 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Meat Science
Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture. © 2002 Elsevier Science Ltd. All rights reserved.
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Katayama K., Tomatsu M., Fuchu H., Sugiyama M., Kawahara S., Yamauchi K., Kawamura Y., Muguruma M.
Animal Science Journal 74 ( 1 ) 53 - 58 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Animal Science Journal
To search for a novel angiotensin I-converting enzyme (ACE) inhibitory peptide, porcine skeletal troponin was hydrolyzed with pepsin. This hydrolysate showed ACE inhibitory activity, and was applied to various kinds of chromatography to separate an active peptide. Analysis using a protein sequencer identified this peptide as RMLGQTPTK (9mer). This sequence was estimated to occur at the 44-52 position of troponin C, and its 50% inhibitory protein concentration (IC50) was 34 μM. RMLGQTP (7mer), a partial peptide of 9mer, showed activity with an IC50 of 503 μM. RP-HPLC analysis of a reaction mixture of 9mer and ACE showed that 9mer was slowly hydrolyzed by ACE. On the other hand, 7mer was rapidly hydrolyzed by ACE. Activity of 9mer was reduced as its hydrolysis by ACE proceeded. To estimate the resistance of 9mer to digestive proteases after oral administration, it was reacted with pepsin, α-chymotrypsin, or trypsin. In each of these reaction mixtures, a significant amount of 9mer remained as a substrate after digestion. Remaining ACE inhibitory activity was close to that of 9mer. These results suggest that 9mer might not be digested after oral administration, because of its relatively high resistance to digestive proteases. Therefore, 9mer might be expected to work well in vivo as an ACE inhibitor.
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Purification and characterization of an angiotensinⅠ-converting enzyme inhibitory peptide derived from porcine troponin C. 査読あり
K. Katayama, M. Tomatsu, H. Fuchu, M. Sugiyama, S. Kawahara, K. Yamauchi, M. Muguruma
Anim. Sci. J. 74 ( 1 ) 53 - 58 2003年1月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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山内 清, 河原 聡, 竹之山 愼一
ミルクサイエンス 52 ( 1 ) 17 - 31 2003年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本酪農科学会
本稿では、反芻動物由来食品のCLAに関わる諸要因に焦点を絞って文献並びに筆者らのこれまでに得られた結果を踏まえて概説すると同時に、最近明らかにされた生体組織でのｔ－バクセソ酸からのCLAへの変換の概要を記述する。さらに乳製品に利用される乳酸菌などの中には、リノール酸を基質としてCLAを生合成する菌種がスクリーニソグされているので、そのことについて紹介する。また高CLA牛乳から製造した高CLA含有バターをラットに投与して、ラットの乳腺腫瘍の抑制効果を確認した実験の紹介をする。最後に、これまでに明らかにされた実験動物(in vivo)およびヒトに対するCLAへの生理機能の具体的研究動向を経年的に表示して紹介する。
DOI： 10.11465/milk.52.17
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Evaluation of beef tallow as a natural source of conjugated linoleic acid
KAWAHARA Satoshi, TAKENOYAMA Shin-ichi, NAGATO Chizuko, MUGURUMA Michio, ITO Tatsumi, YAMAUCHI Kiyoshi
Animal science journal 73 ( 6 ) 533 - 539 2002年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Evaluation of beef tallow as a natural source of conjugated linoleic acid. 査読あり
S. Kawahara, S. Takenoyama, C. Nagato, M. Muguruma, T. Ito, K. Yamauchi
Anim. Sci. J. 73 ( 6 ) 533 - 539 2002年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effect on heating on polymerization of pig skin collagen using microbial transglutaminase. 査読あり
Y. Erwanto, M. Muguruma, S. Kawahara, T. Tsutsumi, K. Katayama, K. Yamauchi, T. Morishita, Y. Kai, S. Watanabe
Asian-Aust. J. Anim. Sci. 15 ( 8 ) 1204 - 1209 2002年8月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Peptide inhibitor of angiotensinⅠ-converting enzyme derived from porcine troponin C. 査読あり
K. Katayama, M. Tomatsu, S. Kawahara, K. Yamauchi, H. Fuchu, M. Sugiyama, Y. Kawamura, M. Muguruma
Proc. 48th Int. Congr. Meat Sci. Technol. 2 994 - 995 2002年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Accelerating effect of milk whey peptides on color formation in meat products. 査読あり
M. Muguruma, T. Nishi, S. Kawahara, K. Yamauchi, H. Fujino, R. Sakata, T. Okayama
Proc. 48th Int. Congr. Meat Sci. Technol. 2 874 - 875 2002年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Effect of heating on polymerization of pig skin collagen using microbial transglutaminase
Erwanto Y., Muguruma M., Kawahara S., Tsutsumi T., Katayama K., Yamauchi K., Morishita T., Kai Y., Watanabe S.
Asian-Australasian Journal of Animal Sciences 15 ( 8 ) 1204 - 1209 2002年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Asian-Australasian Journal of Animal Sciences
Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerized with MTGase. SDS-PAGE was conducted to confirm the intermolecular polymer and the results showed similar bands between samples without MTGase and unheated samples with MTGase. The polymerized product of pig skin collagen was not formed in unheated samples, even when MTGase was added during incubation. Different results were obtained from samples heated at 80°C and 100°C for 2 min, whereas the SDS-PAGE pattern indicated that a polymer band was generated in both cases. The heat treatment successfully modified the native structure of collagen and also made collagen more reactable in the MTGase polymerization system. Scanning Electron Microscope (SEM) investigation of pig skin collagen showed a biopolymer structure through intermolecular collagen crosslinking, while there were no intermolecular crosslinks in samples not treated with MTGase. There were no significant differences in fibril diameter between treated samples and controls. These results suggest that heat treatment of native pig skin collagen enhanced the polymerization capability of MTGase.
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河原 聡, 竹之山 愼一, 山内 清
バイオサイエンスとインダストリー = Bioscience & industry 60 ( 3 ) 11 - 16 2002年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：バイオインダストリ-協会
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Effect of wood vinegar on lipid peroxidation of fish
MUNASINGHE DEEPTHI M. S., SUGAMOTO KAZUHIRO, ICHIMARU KEN-ICHIRO, RYUNO MIYO, UEKI NOBUHIKO, KAWAHARA SATOSHI, SAKAI TADASHI
Fisheries science 68 ( 2 ) 1375 - 1378 2002年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：公益社団法人 日本水産学会
The lipid peroxidation in smoked salmon and two wood vinegars {commercial wood vinegar (WV) and cherry wood vinegar (CWV)} treated fish meat was evaluated using malonaldehyde (MA), 4-hydroxy-2E-hexenal (HHE) and carbonyl protein (CP) as indices for a 7-day storage period at 4°C. Smoked salmon samples showed a high variation of MA, and extremely high levels of MA and HHE indicate uneven distribution of smoke constituents and high pro-oxidative activity respectively, making smoking unsuitable. Of the two wood vinegars, CWV treated fish meat gave high levels of HHE, MA and CP compared with that of the control, demonstrating CWV as a pro-oxidant. However, in WV treated samples, the control showed a higher level of MA compared with that of treated samples, whereas the treated samples showed higher levels of HHE and CP compared with that of the control, making it difficult to decide whether WV suppresses or stimulates the peroxidation. In both wood vinegar treated samples, the variation of indices during storage period does not show a clear pattern in relation to type of wood vinegar used or its concentration. This indicates a complexity of the peroxidative mechanism due to its high dependency on numerous factors.
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山羊乳の成分と風味に及ぼす給与飼料の影響 査読あり
中西良孝, 徳留ひとみ, 萬田正治, 河原 聡, 山内 清
鹿児島大学農学部附属農場研究報告 26 11 - 18 2001年3月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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Studies on the 9 cis, 11 trans Conjugated Linoleic Acid Contents of Meat and Dairy Products
Takenoyama Shin-ichi, Kawahara Satoshi, Muguruma Michio, MURATA Hisashi, YAMAUCHI Kiyoshi
日本畜産學會報 = The Japanese journal of zootechnical science 72 ( 1 ) 63 - 71 2001年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Japanese Society of Animal Science
In this paper, the 9cis, 11trans conjugated linoleic acid (9c, 11t CLA) contents of commercially available meat products and cheeses were determined using our developed method for measuring 9c, 11t CLA in order to obtain basic data about the 9c, 11t CLA content of animal products. The 9c, 11t CLA contents of domestic and imported meat products and cheeses and of ruminant and nonruminant meat products were compared. The mean 9c, 11t CLA content of the domestic meat products was not significantly different from that of the imported meat products. The 9c, 11t CLA content of meat products in which meat from ruminant animals was formulated as raw material was clearly higher than that of meat products from nonruminant animals. The imported cheese products had a higher 9c, 11t CLA content than the domestic products. The 9c, 11t CLA concentrations (mg/g lipid) of cheeses high in lipid content appeared to be relatively higher compared to those low in lipid content. Quantitative relationships between 9c, 11t CLA and other fatty acids in animal products originating from ruminant animals showed a negative correlation between 9c, 11t CLA and linoleic acid and a positive correlation between 9c, 11t CLA and vaccenic acid. The results of this study indicate that the large variations in 9c, 11t CLA contents of animal products may depend primarily on the materials from which they originate.
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Studies on the 9 cis, 11 trans conjugated linoleic acid contents of meat and dairy products. 査読あり
S. Takenoyama, S. Kawahara, M. Muguruma, H. Murata, K. Yamauchi
Anim. Sci. J. 72 ( 1 ) 63 - 71 2001年1月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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六車 三治男, 河原 聡
食肉の科学 41 ( 2 ) 221 - 225 2000年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Improvement in the functional properties of sausages by addition of biopolymers preparated from soybean protein and milk protein using microbial transglutaminase. 査読あり
M. Muguruma, K. Tsuruoka, K. Katayama, S. Kawahara, K. Yamauchi, T. Soeda
Proc. 46th Int. Congr. Meat Sci. Technol. 1 266 - 267 2000年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）