Papers - KAWAHARA Satoshi
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Ante-mortem glutathione peroxidase 4 inhibition by RSL3 affects post-mortem meat quality in broiler chickens Reviewed International coauthorship
Nakanishi T., Uchiyama T., Uchida M., Erickson L., Kawahara S.
British Poultry Science 2024.10
Authorship：Last author Publishing type：Research paper (scientific journal) Publisher：British Poultry Science
1. This study investigated the role of glutathione peroxidase 4 (GPX4), a key regulator of ferroptosis, a form of programmed cell death, in muscle biochemistry and meat quality, utilising broiler chickens whose ante-mortem GPX4 activity was inhibited pharmacologically. 2. Male broilers were divided into two groups, each receiving ante-mortem administration of the GPX4 inhibitor, Ras-selective lethal 3 (RSL3), or a vehicle only. After slaughter, breast muscles were collected and stored for 48 h. The expressions of ferroptosis-related genes, glutathione levels, pH, colour and water-holding capacity were evaluated at multiple time points during the storage period. 3. The RSL3 treatment decreased the expression of GPX4 and ferritin heavy chain 1, which are negative regulators of ferroptosis, while it increased the expression of a ferroptosis accelerator, acyl-CoA synthetase long chain family member 4. The ratio of reduced to oxidised glutathione was significantly decreased in the RSL3 group. The RSL3 treatment decelerated post-mortem pH decline and colour changes, such as a decrease in L* and an increase in a* were observed in the RSL3 group. In addition, the RSL3 group showed increased levels of water-holding capacity. 4. These findings suggested that ante-mortem GPX4 activity plays a role in determining meat quality, implying the possible involvement of ferroptosis in the mechanism by which skeletal muscle is converted after slaughter into meat that is eaten.
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カンショデンプン粕を給与した肥育豚の発育成績と肉質 Reviewed
川島 知之, 林田 良, 河原 聡, 小林 郁雄, 高橋 俊浩
日本暖地畜産学会報 67 ( 2 ) 101 - 109 2024.9
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本暖地畜産学会
カンショデンプン粕を給与した肥育豚の発育成績と肉質を調査した．LWD 交雑種の去勢雄豚を対照区と試験区に4 頭ずつ配置した．試験開始体重は平均70 ㎏で，単独飼育，飽食給与，自由飲水で肥育試験を行い，体重約110 ㎏で出荷した．両区ともに可消化養分総量，粗タンパク質および細胞壁成分（OCW）が同じになるように，トウモロコシおよび大豆粕を主体として，対照区ではフスマを，試験区ではカンショデンプン粕を配合する設計とした．試験区の飼料は，OCW 中のセルラーゼ可溶画分（Oa）が対照区より多くなった．試験区では対照区と比較して乾物飼料摂取量，日増体量が低くなった．また，豚肉の理化学特性に有意差はなかったが，皮下脂肪内層中のオレイン酸含量が試験区で増加する傾向が見られた．試験区で糞中窒素含量が有意に増加した．官能評価において，試験区のカンショデンプン粕を給与した豚肉は香りの点で好ましいとの評価が高く，総合評価も高かった．<i>日本暖地畜産学会報67（2）：101-109，2024</i>
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Naturally occurring phytanic acid exerts anti-inflammatory effects in a mouse model of dextran sulfate sodium-induced colitis Reviewed International coauthorship
Nakanishi T., Suga K., Wakitani S., Yamaguchi K., Sugamoto K., Erickson L., Kawahara S.
European Journal of Lipid Science and Technology 2024.3
Authorship：Last author Language：English Publishing type：Research paper (scientific journal) Publisher：European Journal of Lipid Science and Technology
Phytanic acid is one of the branched-chain fatty acids in the human diet. Humans incorporate it into their bodies through the ingestion of ruminant meat and milk since these animal products contain the 3RS, 7R, 11R-isomer, as naturally occurring phytanic acid (nPA). Although phytanic acid has been reported to have health-promoting effects such as immunomodulatory effects, these findings were obtained mostly from in vitro cell-based experiments. In this study, the in vivo anti-inflammatory effects of nPA were investigated using a mouse model of dextran sulfate sodium (DSS)-induced colitis. Mice were fed diets containing 0%, 0.05%, or 0.1% nPA for 4 weeks. During the fourth week, acute colitis was induced by administration of a 3% DSS solution. The intake of 0.05% and 0.1% nPA inhibited DSS-induced body weight loss in mice, and showed improvement of histopathological changes in colon epithelium. nPA also inhibited the production of proinflammatory cytokines, especially macrophage-related cytokines such as interleukin-1β in the colon. These results suggest that nPA exerts anti-inflammatory effects under in vivo physiological conditions. Practical application: There is a growing demand for fatty acids possessing distinct nutritional and physical characteristics in the realms of health, nutrition, and food-related applications. The present study demonstrated that a branched-chain fatty acid, phytanic acid, exerts anti-inflammatory activity under not only in vitro but also in vivo conditions, using a commonly used mouse model of human inflammatory bowel disease. Our findings encourage further studies to determine whether phytanic acid elicits beneficial properties in humans, and suggest that phytanic acid enrichment can be a novel product strategy in the food market.
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In vitro characterization of anti-inflammatory activities of 3RS, 11R-phytanic acid Reviewed International coauthorship
Tomonori Nakanishi, Mikihisa Izumi, Ryoji Suzuki, Kohta Yamaguchi, Kazuhiro Kagamizono, Laurie Erickson, Satoshi Kawahara
Journal of Dairy Research 2023.3
Authorship：Last author Language：English Publishing type：Research paper (scientific journal)
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In vitro characterization of anti-inflammatory activities of 3RS, 7R, 11R-phytanic acid
Nakanishi T., Izumi M., Suzuki R., Yamaguchi K., Sugamoto K., Erickson L., Kawahara S.
Journal of Dairy Research 90 ( 1 ) 92 - 99 2023.2
Publishing type：Research paper (scientific journal) Publisher：Journal of Dairy Research
The aim of the research described here was to investigate the in vitro immunomodulatory effects of 3RS, 7R, 11R-phytanic acid (3RS-PHY) from the perspective of efficacy against autoimmune diseases. 3RS-PHY is a milk component with strong agonist activity at the peroxisome proliferator activated receptor (PPAR). As PPAR is a therapeutic target for several human diseases, 3RS-PHY intake may have possible health benefits. Recently, we chemically synthesized a preparation of 3RS-PHY and demonstrated that 3RS-PHY inhibited T-cell production of interferon (IFN)-γ. However, the overall immunomodulatory effects were not evaluated. In this study, mouse splenocytes, purified T-cells and B-cells were stimulated by mitogens and incubated with 3RS-PHY, followed by evaluation of cytokine and antibody production. A macrophage-like cell line J774.1 was also incubated with 3RS-PHY to evaluate nitric oxide production. 3RS-PHY decreased mRNA levels not only of IFN-γ but also of interleukin (IL)-2, IL-10 and IL-17A in splenocytes and similar effects were confirmed at the protein level. In addition, 3RS-PHY had a direct action on T-cells with preferential inhibitory effects on Th1 and Th17 cytokines such as IFN-γ and IL-17A. Furthermore, 3RS-PHY suppressed antibody secretion by B-cells and nitric oxide production by J774.1 almost completely, indicating that 3RS-PHY is a bioactive fatty acid with anti-inflammatory properties. These findings encourage further investigations, including in vivo experiments, to evaluate whether 3RS-PHY actually shows the potential to prevent autoimmune diseases, and provide basic information to produce milk and dairy products with an increased 3RS-PHY concentration.
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Antemortem inhibition of phosphoinositide 3-kinase causes changes in meat quality traits in broiler chickens Reviewed International coauthorship
Nakanishi T, Watanabe K, Erickson L, Kawahara S
Domestic Animal Endocrinology 75 1 - 7 2021.4
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Dietary phytanic acid-induced changes in tissue fatty acid profiles in mice Reviewed
Tomonori Nakanishi, Kazuhiro Kagamizono, Sayaka Yokoyama, Ryoji Suzuki, Hiroyuki Sakakibara, Kazuhiro Sugamoto, Laurie Erickson, Satoshi Kawahara
Journal of Dairy Research 87 ( 4 ) 498 - 500 2020.11
Language：English Publishing type：Research paper (scientific journal)
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Tomonori Nakanishi, Kazuhiro Kagamizono, Sayaka Yokoyama, Ryoji Suzuki, Hiroyuki Sakakibara, Laurie Erickson, Satoshi Kawahara
Animal Science Journal 91 ( 1 ) 1 - 8 2020.7
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.1111/asj.13424
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Changes in expression of the autophagy-related genes microtubule-associated protein 1 light chain 3ß and autophagy related 7 in skeletal muscle of fattening Japanese Black cattle: a pilot study Reviewed
Nakanishi T., Tokunaga T., Ishida T., Kobayashi I., Katahama Y., Yano A., Erickson L., Kawahara S.
Asian-Australasian Journal of Animal Science 32 ( 4 ) 592 - 598 2019.4
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.5713/ajas.18.0370
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Naturally occurring 3RS,7R,11R-phytanic acid suppresses in vitro T-cell production fo interferon-gamma Reviewed
Nakanishi T., Motoba I., Anraku M., Suzuki R., Yamaguchi Y., Erickson L., Eto N., Sugamoto K., Matsushita Y., Kawahara S.
Lipids in Health and Disease 17 147 - 154 2018.6
Language：English Publishing type：Research paper (scientific journal)
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カンショ由来生焼酎粕給与が肥育豚の飼養成績と肉質に及ぼす影響 Reviewed
勝俣 沙智, 鎌倉 美彩子, 磯島 聖良, 高橋 俊浩, 小林 郁雄, 河原 聡, 坂本 信介, 新美 光弘, 川島 知之
日本畜産学会報 89 ( 2 ) 199 - 206 2018.6
Language：Japanese Publishing type：Research paper (scientific journal)
焼酎の蒸留副産物である生焼酎粕は揮発性のアルコールや有機酸を含むが，熱乾燥法により求めた成分値にはこれらが反映されていない．生焼酎粕を飼料原料として有効活用するため，生焼酎粕を含む飼料を肥育豚に給与し，飼養成績と肉質に及ぼす影響を調べた．LWD去勢雄8頭（体重69kg）を，4頭ずつ生焼酎粕区と乾燥焼酎粕区に割り当てた．両区ともに乾物あたり焼酎粕17%，配合飼料73%，トウモロコシ10%の割合で配合した飼料を給与し体重約115kgまで肥育した．行動解析により生焼酎粕を給与した肥育豚は活動性が低く，より多く休息していることが分かった．増体日量に差はなく，生焼酎粕供与による飼育成績は良好だった．乾燥焼酎粕区と比較し生焼酎粕区の胸最長筋のL*値が低い傾向にあった．また，胸最長筋の剪断力価は低い傾向にあり，消費者型官能評価によっても生焼酎粕給与により肥育された豚肉は柔らかいという結果となった．
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Effect of pre-slaughter autophagic status on postmortem proteolysis in skeletal muscle of mice Reviewed
Nakanishi, T., Yamashita, M., Nishimoto, N., Erickson, L., Kawahara, S.
American Journal of Animal and Veterinary Sciences 12 ( 2 ) 58 - 64 2017.12
Language：English Publishing type：Research paper (scientific journal) Publisher：American Journal of Animal and Veterinary Sciences
© 2017 Tomonori Nakanishi, Miho Yamashita, Naoto Nishimoto, Laurie Erickson and Satoshi Kawahara. Post mortem proteolysis is a key event during the aging process, where muscle converts to meat. However, its precise mechanism remains unclear. In this study, the effects of pre-slaughter autophagic status on post mortem proteolysis were investigated using mouse skeletal muscle. Mice were fasted for 14 h and administered with or without the autophagy inhibitor wortmannin, whereas control mice were given free access to diet. Skeletal muscle samples were collected and stored at 4°C. Muscle proteins were extracted at several time points, followed by evaluation of microtubule-associated protein Light Chain 3 (LC3)-II expression as an autophagic marker and of post mortem changes in water-soluble proteins by High Performance Liquid Chromatography (HPLC) analysis. Mice fasted before sacrifice showed significantly higher expression of LC3-II than control mice and this effect was inhibited by the administration of wortmannin. Results on HPLC analysis indicated typical post mortem changes in water-soluble muscle proteins and these changes were accelerated when autophagy was induced by starvation. In addition, the administration of wortmannin canceled acceleration of post mortem changes by starvation. These findings could suggest that autophagy is a mediator of post mortem proteolysis in skeletal muscle and contributes to meat quality.
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Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting enzyme inhibitory activities Reviewed
Takeda, T., Matsufuji, H., Nakade, K., Takenoyama, S., Ahhmed, A., Sakata, R., Kawahara, S., Muguruma, M.
Animal Science Journal 88 507 - 516 2017.3
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.1111/asj.12673
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Orally administered conjugated linoleic acid ameliorates allergic dermatitis induced by repeated applications of oxazolone in mice Reviewed
Nakanishi, T., Tokunaga, Y., Yamasaki, M., Erickson, L., Kawahara, S.
Animal Science Journal 87 1554 - 1561 2016.12
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.1111/asj.12603
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Phytanic acid and pristanic acid contents in milk and dairy products originated from Japan and European countries Reviewed
Suzuki, R., Nakanishi, T., Matsushita, Y., Kawahara, S.
Proceedings of the 17th AAAP Animal Science Congress 17 361 - 361 2016.8
Language：English Publishing type：Research paper (international conference proceedings)
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ACE inhibitory activity of original peptides derived from "milky miso" on hypertensive rats and people Reviewed
Muguruma, M., Kawahara, S., Kusumegi, K., Hishinuma, T., Maruyama, M., Nakamura, T.
Proceedings of the 17th AAAP Animal Science Congress 17 287 - 287 2016.8
Language：English Publishing type：Research paper (international conference proceedings)
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Protein degradation by autophagy during postmortem storage of mouse skeletal muscle Reviewed
Yamashita, M., Kawahara, S., Morita, T., Kaminaka, S., Sakakibara, S., Nakanishi, T.
Proceedings of the 17th AAAP Animal Science Congress 17 287 - 287 2016.8
Language：English Publishing type：Research paper (international conference proceedings)
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Novel immunomodulatory effects of phytanic acid and its related substances in mice Reviewed
Tomonori Nakanishi, Mayuko Anraku, Ryoji Suzuki, Tomoya Kono, Laurie Erickson, Satoshi Kawahara
Journal of Functional Foods 21 283 - 289 2016.2
Language：English Publishing type：Research paper (scientific journal)
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各種食肉の消化酵素分解物における抗酸化作用の検討－その畜種別差異の比較検討－ Reviewed
竹田 志郎, 久保田 大樹, 竹之山 愼一, 河原 聡, 六車 三治男
日本暖地畜産学会報 58 ( 1 ) 103 - 108 2015
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
本研究では食肉の消化酵素分解物の抗酸化作用についてDPPH ラジカル消去法および酸素ラジカル吸収能(ORAC) 法により検討した。その結果、牛肉、豚肉、鶏肉の消化酵素分解物に、抗酸化物質であるカルノシンと同等以上の抗酸化活性が認められたが、それらの活性値に大きな差異は認められなかった。ORAC 法により、各種食肉の消化酵素分解物の抗酸化力持続能を比較したところ、消化酵素分解鶏肉の抗酸化力持続継時変化様式は、消化酵素分解牛肉および豚肉の継時変化様式と異なった。この要因として、消化酵素処理により生じたペプチドの種類が影響している可能性が考えられた。以上より、ヒトが食肉を摂取したとき、体内で消化により生じる食肉分解物が抗酸化作用を発揮する可能性が考えられた。また、各種食肉消化酵素分解物を構成するアミノ酸類の違いにより、 ORAC 法の抗酸化力持続継時変化様式が異なることが示唆された。
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Antiallergic activity of probiotics from Mongolian dairy products on type I allergy in mice and mode of antiallergic action Reviewed
Takeda S., Hidaka M., Yoshida H., Takeshita M., Kikuchi Y., Tsend-Ayush C., Dashnyam B., Kawahara S., Muguruma M., Watanabe W., Kurokawa M.
Journal of Functional Foods 9 ( 4 ) 60 - 69 2014.4
Language：English Publishing type：Research paper (scientific journal)
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Development of an industrial processing method for removing contaminating mucopolysaccharides from low molecular weight heparin preparations Reviewed
Murata H., Shimamura H., Matsuhisa A., Yamamoto K., Sugiyama K., Kawakami T., Yoden H., Uemura H., Toda T., Muguruma M., Kawahara S.
Nippon Shokuhin Kagaku Kougaku Kaishi 61 ( 2 ) 85 - 94 2014.2
Language：Japanese Publishing type：Research paper (scientific journal)
DOI： 10.3136/nskkk.61.85
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Takeda S., Fujimoto R., Takenoyama S., Takeshita M., Kikuchi Y., Tsend-Ayush C., Dashnyam B., Muguruma M., Kawahara S.
Food Science and Technology Research 19 ( 2 ) 245 - 253 2013.7
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Food Science and Technology Research
We screened suitable lactic acid bacteria (LAB) strains for use in fermented dairy products by analyzing milk fermented with 10 probiotic LAB strains from Mongolian dairy products. Lactobacillus paracasei paracasei strain 06TCa19 was selected because of its favorable effects on pH, lactic acid production, and viable bacterial numbers after fermentation of skim milk. Then, we prepared 06TCa19 and control fermented milks and conducted a randomized, double-blind crossover study with 46 healthy women to determine the effects of the strain on human defecation. The ingestion of 06TCa19 fermented milk improved the subjects' fecal characteristics, including shape and color. Analysis of stool samples from 8 subjects revealed that l-lactic acid levels and Lactobacillus and Bifidobacterium numbers increased. Moreover, strain 06TCa19 was suggested to reach and survive in the intestines, and is, therefore, suitable for fermented dairy products and can potentially improve human defecation.
DOI： 10.3136/fstr.19.245
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Effects of oral administration of probiotics from Mongolian dairy products on the Th1 immune response in mice Reviewed
Takeda S., Kawahara S., Hidake M., Yoshida H., Watanabe W., Takeshita M., Kikuchi Y., Bumbein D., Muguruma M., Kurokawa M.
Bioscience, Biotechnology, and Biochemistry 77 ( 7 ) 1372 - 1378 2013.7
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.1271/bbb.120624
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Cytokine mediated immune responses in the Japanese pufferfish (Takifugu rubripes) administered with heat-killed Lactobacillus paracasei spp. paracasei (06TCa22) isolated from the Mongolian dairy product Reviewed
Biswas G., Korenaga H., Nagamine R., Kawahara S., Takeda S., Kikuchi Y., Dashnyam B., Yoshida T., Kono T, Sakai M.
International Immunopharmacology 17 ( 2 ) 358 - 365 2013.7
Language：English Publishing type：Research paper (scientific journal)
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Elevated cytokine responses to Vibrio harveyi infection in the Japanese pufferfish (Takifugu rubripes) treated with Lactobacillus paracasei spp. paracasei (06CTa22) isolated from the Mongolian dairy products Reviewed
Biswas G., Korenaga H., Nagamine R., Kawahara S., Takeda S., Kikuchi Y., Dashnyam B., Yoshida T., Kono T, Sakai M.
Fish & Shellfish immunology 35 ( 3 ) 756 - 765 2013.6
Language：English Publishing type：Research paper (scientific journal)
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Cytokine responses in the Japanese pufferfish (Takifugu rubripes) head kidney cells induced with heat-killed probiotics isolated from the Mongolian dairy products Reviewed
Biswas G., Korenaga H., Nagamine R., Takayama H., Kawahara S., Takeda S., Kikuchi Y., Dashnyam B., Kono T, Sakai M.
Fish & Shellfish immunology 34 ( 5 ) 1170 - 1177 2013.5
Language：English Publishing type：Research paper (scientific journal)
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Application of probiotics from Mongolian dairy products to fermented dairy products and its effects on human defecation Reviewed
Takeda S., Fujimoto R., Takenoyama S., Takeshita M., Kikuchi Y., Tsend-Ayush C., Dashnyam B., Muguruma M., Kawahara S.
Food Science and Technology Research 19 ( 2 ) 245 - 253 2013.3
Language：English Publishing type：Research paper (scientific journal)
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Effects of liver hydrolysate on the blood glucose in metabolic syndrome model rats (SHR/NDmcr-cp) Reviewed
Inoue I., Hidaka S., Miura N., Yamada K., Fukahori K., Maruyama M., Kawahara S., Ohta K., Muguruma M.
Yakugaku Zasshi 133 ( 1 ) 117 - 123 2013.1
Language：Japanese Publishing type：Research paper (scientific journal)
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Analysis of the components of porcine liver hydrolysate and examination of the antioxidant activity and angiotensin converting enzyme (ACE) -inhibiting activity Reviewed
Inoue I., Hamasaki A., Hidaka S., Miura N., Fukahori K., Maruyama M., Kawahara S., Ohta K., Muguruma M.
Yakugaku Zasshi 133 ( 1 ) 107 - 115 2013.1
Language：Japanese Publishing type：Research paper (scientific journal)
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Inoue Naonori, Hamasaki Atsuko, Hidaka Shuji, Miura Naoyoshi, Fukahori Masahiro, Maruyama Masugi, Kawahara Satoshi, Ohta Kazuyoshi, Muguruma Michio
YAKUGAKU ZASSHI 133 ( 1 ) 107 - 115 2013
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Pharmaceutical Society of Japan
Hypertension and oxidant stress predispose to the onset and progression of arteriosclerotic diseases. In this study, the components of two kinds of porcine liver hydrolysates (LH-I and LH-II) were analyzed, and the antioxidant effects and angiotensin converting enzyme (ACE)-inhibiting effects of LH-I and LH-II were examined <i>in vitro</i>. Furthermore, the effects of LH-I and LH-II on the blood pressure were examined in spontaneously hypertensive rats (SHR). The results showed that peptides and amino acids accounted for 70% or more of the constituents of both LH-I and LH-II. The results of gel filtration HPLC showed that most of the nitrogen-containing components were peptides or amino acids with molecular weights of 6000 or less. The DPPH radical scavenging activities of LH-I and LH-II were 55.6 and 38.1 μ<small>M</small> Trolox Equivalent/g, respectively. The IC<sub>50</sub> values for the ACE-inhibiting activity of LH-I and LH-II were 0.18 and 0.31 mg/mL, respectively. Oral administration of 1 g/rat of LH-I or LH-II to SHR resulted in significant lowering of the blood pressure. These findings indicate that both LH-I and LH-II have antioxidant activity and ACE-inhibiting activity. Moreover, both exerted a blood pressure-lowering effect in SHR. The antioxidant activity and ACE-inhibiting activity of LH-I and LH-II are presumed to be based on the actions of the component peptides.<br>
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Effects of Liver Hydrolysate on the Blood Glucose in Metabolic Syndrome Model Rats (SHR/NDmcr-cp)
Inoue Naonori, Hidaka Shuji, Miura Naoyoshi, Yamada Kotaro, Fukahori Masahiro, Maruyama Masugi, Kawahara Satoshi, Ohta Kazuyoshi, Muguruma Michio
YAKUGAKU ZASSHI 133 ( 1 ) 117 - 123 2013
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Pharmaceutical Society of Japan
Insulin resistance associated with visceral fat obesity has been suggested to be the pathological basis of metabolic syndrome. Many studies have demonstrated increased oxidant stress in diabetic patients and animal models of diabetes mellitus. In this study, the effect of liver hydrolysate administration on the blood glucose was examined in SHR/NDmcr-cp (SHR-cp) rats that show spontaneously occurring metabolic syndrome-like abnormalities. The SHR-cp rats were fed diets containing 5% liver hydrolysate for 12 weeks, and the fasting blood glucose and HbA1c were determined every 3 weeks. After administration of the liver hydrolysate-containing feed for 12 weeks, an oral glucose tolerance test was conducted and the plasma angiotensin II (AngII) concentrations were determined. The liver hydrolysate administration had no effect on the blood insulin levels in the oral glucose tolerance test, but significantly inhibited the <i>d</i>-glucose-induced increases of the blood glucose levels. Furthermore, the liver hydrolysate had almost no effect on the fasting blood glucose level, but tended to inhibit the increase of HbA1c. The plasma AngII concentration after the 12-week administration of liver hydrolysate remained significantly lower than that in the control group. These results indicate that a component of liver hydrolysate inhibits <i>d</i>-glucose-induced increase of the blood glucose level, and may improve insulin resistance. The angiotensin converting enzyme (ACE)-inhibiting effect and antioxidant effect of liver hydrolysate may be involved in this effect.<br>
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A method for analyzing the purity of un-fractionated heparin preparations and the industrial-scale removal of their impurities Reviewed
Murata H., Matsuhisa A., Yamamoto K., Toda T., Muguruma M., Kawahara S.
Nippon Shokuhin Kagaku Kougaku Kaishi 59 ( 12 ) 628 - 636 2012.12
Language：Japanese Publishing type：Research paper (scientific journal)
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MURATA Hiroshi, MATSUHISA Akio, YAMAMOTO Keiichi, TODA Takao, MUGURUMA Michio, KAWAHARA Satoshi
NIPPON SHOKUHIN KOGYO GAKKAISHI 59 ( 12 ) 628 - 636 2012.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society for Food Science and Technology
We have developed an analytical method for mucopolysaccharides (MSs) and a simple method for removing their impurities from un-fractionated heparin (UFH) preparations. An over-sulfated chondroitin sulfate standard (OSCS-STD) was de-polymerized with nitrous acid, as were UFH sodium salt containing OSCS and other MSs (OSHP-SH), OSCS reference standards containing heparin (CSMS-CE1 and CSMS-CE2), and various UFH products. Following de-polymerization, the molecular weight distributions of these samples were analyzed by gel permeation HPLC. The molecular weight distribution of OSCS-STD remained unchanged before and after nitrous acid de-polymerization, and the molecular weight distribution of OSCS-STD was similar to that of OSHP-SH de-polymerized with nitrous acid. On the other hand, the molecular weight distributions of CSMS-CE1 and CSMS-CE2 were similar to that of standard chondroitin sulfate B. UFH sodium salt and several drug substances containing heparin and other MSs were then purified by ethanol precipitation. After nitrous acid de-polymerization, gel permeation HPLC and <SUP>1</SUP>H-NMR spectroscopy revealed that MSs resistant to de-polymerization with nitrous acid were concentrated in the supernatant and heparin was concentrated in the colloidal precipitate.
DOI： 10.3136/nskkk.59.628
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A combination of soybean and skimmed milk reduces osteoporosis in rats Reviewed
Muguruma M., Ahhmed A.M., Kawahara S., Kusumegi K., Hishinuma T., Ohya K., Nakamura T.
Journal of Functional Foods 4 ( 4 ) 810 - 818 2012.10
Language：English Publishing type：Research paper (scientific journal)
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Efficacy of oral administration of heat-killed probiotics from Mongolian dairy products against influenza infection in mice: Alleviation of influenza infection by its immunomodulatory activity through intestinal immunity Reviewed
Takeda S., Takeshita M., Kikuchi Y., Dashnyam B., Kawahara S., Yoshida H., Watanabe W., Muguruma M., Kurokawa M.
International Immunopharmacology 11 ( 12 ) 1976 - 1983 2011.12
Language：English Publishing type：Research paper (scientific journal)
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TAKEDA Shiro, YAMASAKI Keiko, TAKESHITA Masahiko, KIKUCHI Yukiharu, TSEND-AYUSH Chuluunbat, DASHNYAM Bumbein, AHHMED Abdulatef M., KAWAHARA Satoshi, MUGURUMA Michio
Animal science journal 82 ( 4 ) 571 - 579 2011.8
Language：Japanese Publishing type：Research paper (scientific journal)
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Expression and postmortem proteolysis of cytoskeletal protein talin in chicken meat Reviewed
Yoshito Tomisaka, Abdulatef M. Ahhmed, Satoshi Kawahara, Michio Muguruma
Journal of Warm Regional Society of Animal Science, Japan 54 ( 1 ) 39 - 48 2011.4
Language：English Publishing type：Research paper (scientific journal)
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Expression and Postmortem Proteolysis of Cytoskeletal Protein Talin in Chicken Meat
TOMISAKA Yoshito, AHHMED Abdulatef M, KAWAHARA Satoshi, MUGURUMA Michio
Nihon Souchi Gakkai Kyushu Shibukaiho 54 ( 1 ) 39 - 48 2011
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
The cytoskeletal protein talin acts as an essential link between integrins and the actin cytoskeleton in costameres. Some studies have reported that talin may contribute to the water-holding capacity of aged meat. Talin has two isoforms, talin1 (T1) and talin2 (T2), but their respective biological roles are not fully understood. Furthermore, the specific roles of T1 and T2 in determining meat quality are unclear. In this study, we analyzed the expression of T1 and T2 in the pectoralis major, biceps femoris, gizzard, and heart in chickens. Additionally, we examined the postmortem changes in talin in the biceps femoris. Expression of T1 mRNA was significantly higher while that of T2 was significantly lower in the gizzard than in the pectoralis major (<I>P</I> < 0.01). Expression of T1 in the gizzard was also signifi cantly higher than in the biceps femoris and heart (<I>P</I> < 0.01). In western blotting using 8d4, anti-talin2 or TA205 antibody, only anti-talin2 could detect talin in the pectoralis major and biceps femoris. Microscopy also showed that talin labeled by anti-talin2, but not 8d4 was located around muscle fibers in the biceps femoris. Furthermore, intact talin band labeled by anti-talin2 within chicken biceps femoris muscle was rapidly diminished during postmortem storage. Our findings propose that the degradation of T2, but not T1, in chicken skeletal muscle may influence the quality of chicken meat.
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Effects of osmotic dehydration sheets on freshness parameters of Thunnus thynnus stored at cold temperatures Reviewed
K. Saito, N. Hamada-Sato, A.M. Ahhmed, S. Kawahara, M. Muguruma
Journal of Food Processing and Preservation 34 1103 - 1120 2010.12
Language：English Publishing type：Research paper (scientific journal)
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Saito K., Hamada-Sato N., Ahhmed A., Ahhmed A., Kawahara S., Muguruma M., Muguruma M.
Journal of Food Processing and Preservation 34 ( 6 ) 1103 - 1120 2010.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Journal of Food Processing and Preservation
In this study, we evaluated the effects of osmotic dehydration sheets (ODSs) on quality parameters and morphological observation of tuna stored at 4C for 4 days. The use of ODSs did not affect Hunter L*and b*values, although use of low performance ODSs (ODS-L) gave higher a*values and lower metmyoglobin percentage (Met-Mb%) than other samples (P < 0.05). As increasingly higher-performance ODSs were used, the total sample content of ATP-related compounds and IMP (a component of umami) increased and the K values decreased (P < 0.05), indicating maintenance of tuna freshness. However, Hunter color values and Met-Mb% revealed that the optimum dehydration level exists at low dehydration performance. ODS was effective in removing intercellular water of thawed tuna tissue. We therefore suggest ODS-L as a functional tool for maintaining the color of tuna, and high performance ODS as a functional tool for maintaining freshness and reform watery texture of chilled stored tuna. © 2009 Wiley Periodicals, Inc.
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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)
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Effect of fermented apple solution on the textural properties of beef loin steak Reviewed
Abdulatef Mrghni Ahhmed, Rumiko Kuroda, Naoshi Matsumoto, Yoshito Tomisaka, Satoshi Kawahara, Michio Muguruma
宮崎大学農学部研究報告 55 109 - 120 2009.1
Language：English Publishing type：Research paper (bulletin of university, research institution)
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Lipid peroxidation-derived toxic aldehyde, 4-hydroxynonenal contents in roast pork of some chinese restaurants in Miyazaki Reviewed
Tadashi Sakai, Satoshi Kawahara
宮崎大学農学部研究報告 55 83 - 86 2009.1
Language：English Publishing type：Research paper (bulletin of university, research institution)
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宮崎の中華店のチャーシュウ中の脂質過酸化由来有毒アルデヒド, 4-ヒドロキシノネナール含量
境 正, 河原 聡
宮崎大学農学部研究報告 55 83 - 86 2009.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：宮崎大学
8店舗の中華店で入手したチャーシュウ中の4－ヒドロキシノネナール（HNE）、チオバルビツール酸反応物質（TBARS）含量および脂質含量（TL）を測定した。試料によりHNE、TBARSおよびTL含量に差が認められた。HNE含量とTBARS含量には有意ではないが負の相関関係が認められた。また、TLとHNEまたはTBARS含量とに相関関係は認められなかった。試料中には高濃度のHNEが検出された検体があり、その経口毒性を考慮すると、今後多くの試料について調査する必要がある。
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牛ロースステーキのテクスチャー特性に及ぼすリンゴ発酵液の影響
アーメド アブドラティフ マーギニ, 黒田 留美子, 松本 直, 冨阪 吉登, 河原 聡, 六車 三治男
宮崎大学農学部研究報告 55 109 - 120 2009.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：宮崎大学
経産肥育和牛肉の軟化処理への取り組みを行った。試料としてはロース肉を用いた。まず、ミートテンダーライザー（OHMICHI、OMTR-270）を用いて物理的な処理を行った。ミートテンダーライザー処理に伴いロース肉の破断強度が低下する傾向が認められた。さらにリンゴ発酵液処理により破断強度はボイル、グリル、いずれにおいても無処理の肉に対して低下することが確認された。またその傾向はミートテンダーライザー処理肉において顕著であった。これはミートテンダーライザー処理肉の方が未処理肉より、ステンレスの刃により肉に筋目を入れることによって、リンゴ発酵溶液が馴染みやすくなる効果が発揮されたものと考えられる。一方、ドリップロスはリンゴ発酵液処理により改善された。リンゴ発酵液処理によるドリップロスの低減は、大豆繊維の効果で、より高い保水性が得られ、さらに時間が経過すると線維の間隙が閉じるために、加熱調理後も肉の水分を保持できることによるものと想定された。さらに、真空処理を併用することによりそれらの効果が増大することが認められた。
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Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking
Ahhmed A., Ahhmed A., Kuroda R., Kuroda R., Kawahara S., Ohta K., Ohta K., Nakade K., Nakade K., Nakade K., Aoki T., Muguruma M., Muguruma M.
Food Chemistry 112 ( 2 ) 354 - 361 2009.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Food Chemistry
The objectives of this study were to determine the factors that cause differences in the improvements of gel strength and ε(γ-glutamyl)lysine (G-L) content in chicken and beef (Japanese black cattle) myofibrillar proteins after adding microbial transglutaminase (MTG). As the amount of MTG added increased, the breaking strength increased progressively (p < 0.01) in chicken and beef samples, with the exception of chicken samples treated at 40 °C. The values of elasticity in the chicken samples were lower than those of the beef samples (p < 0.01). Surprisingly, the elasticity level, ε(γ-glutamyl)lysine contents and myosin heavy chain (MHC) band sizes of chicken and beef at all levels of MTG were significantly different (p < 0.01). The results of this study suggest that MTG activity was affected by MTG inhibitors; that MTG develops the texture of myofibrils differently in different species. However, the activity is limited and inconstant among meat proteins, as suggested by the data collected from the chicken samples. As a result, when the transferable amino acid residues are depleted (cross-linked) by MTG activity, the function of MTG will be insignificant. The correlation between MTG and different sources of meat protein is quite unstable but it is strong, which was observed when chicken and beef responded differently to MTG because their chemical and physiological properties were different. The remarkable rate of formation of cross-linked proteins and the discrepancy between the expected and observed amount of dipeptide raises the possibility that there are enzymes capable of reversing the reaction induced by transglutaminase in chicken and beef myofibrils. In summary, our results suggest that access of MTG to chicken and beef myofibrils is different because it depends on physiological (muscles and their fibre types), biological (substrates) and biochemical (inhibitors and amino acids) variables. © 2008 Elsevier Ltd. All rights reserved.
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Evaluation of the Organoleptic Properties of Newly Improved Soft Meat Loaf
KURODA Rumiko, AHHMED Abdulatef M, NAMBA Yasushi, KAWAHARA Satoshi, NAKADE Koji, NUMATA Masahiro, NAKAMURA Toyoo, IRIE Masakazu, HARADA Hiroshi, MUGURUMA Michio
Nihon Souchi Gakkai Kyushu Shibukaiho 52 ( 2 ) 43 - 48 2009
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
The objective of this study was to evaluate the organoleptic characteristics of soft meat loaves developed for elderly people who have debility in biting and chewing mat products. <BR>Meat loaves were made of beef, pork (1.5:1), egg and onion. Other additives such as olive oil, starch, salt, ginger extract and gelatin were added to improve the flavor and textural properties of this product.<BR>Filtration by a strainer and addition of gelatin drastically reduced the breaking strength of the meat loaves and significantly decreased the adhesiveness. Moreover, meat loaves showed a good cohesiveness equal to that of ordinary soft food.<BR>Data suggests that the newly developed product was smooth and extremely softened by the means of gelatin and filtration treatments when compared to ordinary soft food. The video-fluorographic profiles demonstrated that the participant (woman 75 years-old) who had debility in eating food was chewing and swallowed meat loaf normally without any obstacles. Four people were also participated in meat loaf panel where the average age of the participants was 86 years. All participants positively brought forward their gratification on the product as they found it tasty, soft and elasticized. Three participants accepted the product and expressed their satisfaction at other quality traits such as tongue sensation, ability of chewing and crumbling the product. However, one person could not give valid verdict of the quality traits because he had Alzheimer disease.
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The Improvement of Textural Properties of Chicken Meat Loaf Manufactured for Elderly People
KURODA Rumiko, AHHMED Abdulatef M, NAMBA Yasushi, KAWAHARA Satoshi, NAKADE Koji, NUMATA Masahiro, NAKAMURA Toyoo, IRIE Masakazu, HARADA Hiroshi, MUGURUMA Michio
Nihon Souchi Gakkai Kyushu Shibukaiho 52 ( 2 ) 23 - 28 2009
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
The aim of this study was to improve textural properties of chicken meat loaf which was prepared to be available for the elderly people.<BR>Soft chicken meat loaf (SCL) was composed of chicken meat, egg whites and some vegetables, which results in a full balanced and nutritious food product. The best value of the breaking strength was obtained when the meat was filtered by a strainer and 1% gelatin was mixed. The breaking strength values of the samples filtered by a strainer in both groups (1% and 2% gelatin) were reduced by a rate of 50% when compared to non-filtered samples. Moreover, the breaking strength of the filtered samples was significantly less than that of the samples of ordinary soft food. The textural and cohesiveness values in meat loaf containing 1% gelatin were superior to that values in the ordinary soft food samples. A participant (female, 88 years-old) could swallow it without any difficulty, despite the fact that she was routinely chewing with her own gums and fed by a feeding tube. SCLs with 1% gelatin filtered through a strainer obtained the best values in rheological and sensory assessments.<BR>The present data showed that the chicken meat loaf is tender smooth, easy to swallow and is accepted to humans with dysphagia (3rd grade of soft food local classification table).
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NAKANISHI Yoshitaka, HIGASHI Megumi, NISHIDA Rie, TAKAYAMA Koji, IMURA Yoshimi, KAWAHARA Satoshi
Nihon Souchi Gakkai Kyushu Shibukaiho 52 ( 2 ) 11 - 15 2009
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
The effect of the alternative feeding of defibration-, expanding- and moistening- treated <I>Moso</I> bamboo (<I>Phyllostachys pubescens</I>) (DEMB) silage, i.e. 41 % DEMB and 59 % sweet potato shochu distillery byproduct on a fresh weight basis with 10% polished rice bran (DEMB silage) on the milk production of lactating goats was studied. A switch-back trial using two Nubian goats was conducted to compare the milk yield, milk composition and fatty acid composition in the milk fat between the animals fed lucerne hay cubes only (control) and those fed lucerne hay cubes with 30% DEMB silage (in a TDN basis)(experimental diet) based on the previous findings that the fermentative quality, palatability and nutritive value of the silage were the most superior. Although the digestible crude protein intake per metabolic body size of goats fed the experimental diet was significantly higher than that of the control (P<0.01), there were no significant differences in dry matter, TDN, NDF and ADF intake per metabolic body size between treatments during the experiments. Milk yield and milk composition were not significantly different between treatments during the experiments, while unsaturated fatty acids tended to increase in the milk fat of the animals fed the experimental diet compared with the control. In particular, the milk of the former goats had significantly higher oleic (C18:1) and linoleic (C18:2) acid content than the latter (P<0.05).<BR>It was concluded that the milk production of lactating goats was not affected by substituting the DEMB silage for ordinary components but that unsaturated fatty acids in milk fat were increased by the diet, indicating that it may produce value-added milk.
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Identification of an antihypertensive peptide derived from chicken bone extract
NAKADE Koji, KAMISHIMA Ryosuke, INOUE Yusuke, AHHMED Abdulatef, KAWAHARA Satoshi, NAKAYAMA Tatsuo, MARUYAMA Masugi, NUMATA Masahiro, OHTA Kazuyoshi, AOKI Takayoshi, MUGURUMA Michio
Animal science journal 79 ( 6 ) 710 - 715 2008.12
Language：Japanese Publishing type：Research paper (scientific journal)
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Identification of an antihypertensive peptide derived from chicken bone extract Reviewed
K. Nakade, R. Kamishima, Y. Inoue, A. Ahhmed, S. Kawahara, T. Nakayama, M. Maruyama, M. Numata, K. Ohta, T. Aoki, M. Muguruma
Animal Science Journal 79 710 - 715 2008.12
Language：English Publishing type：Research paper (scientific journal)
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TAKENOYAMA Shin-ichi, IMOTO Takanori, HAYASHI Hitomi, KAWAHARA Satoshi, IWAKIRI Masayoshi, KURIMA Futoshi, YOSHIMOTO Makoto, MUGURUMA Michio
Nihon Chikusan Gakkaiho 79 ( 4 ) 491 - 496 2008.11
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Animal Science
Generally in the southern part of Japan, Kyushu Island, after harvesting sweet potato roots, the leaves and stems are discarded. Therefore, the purpose of this study was to utilize the leaves and stems of sweet potato as functional forage for pigs. This study investigated the effects of these unused parts on the growth, meat productivity and meat quality of pigs. Meat quality in this context included lipid content, vitamin E content and fatty acid compositions etc. Pigs subjected to this treatment were of a new generation from ternary cross- breeding (Large White×Landrace×Duroc). The pigs were divided into two groups based on diet. The control group was fed an ordinary diet, while the other group was fed an ordinary diet with 5% unused parts of sweet potato. The forage was given to pigs weighing 30 kg and the feeding diet was completed when the pigs reached 110 kg. We examined the growth of these pigs (including fattening days, feed intake, feed demand rate, etc.) and meat productivity (daily weight gain, back fat thickness), as well as meat quality (lipid content, vitamin E content, fatty acid compositions). Extra examinations were conducted on the internal organs to determine the pigs' health condition. The pigs found the supplemented diet highly palatable. As a result, this diet positively affected the growth of pigs. The appearance of the pigs' internal organs was slightly better than those of the pigs fed with the ordinary diet. On the other hand, the lipid content in the loins increased in the experimental group though insignificantly, while the vitamin E content in the inner layer of subcutaneous fat increased significantly. However, the increase of vitamin E in the loins was insignificant. The fatty acid compositions remained at a normal level. The feasibility of utilizing the unused parts of sweet potato as forage to pigs generated from ternary cross breeding was confirmed. This is the first report on the utilization of the unused part of sweet potato as forage therefore we believe that this study is beneficial for any further studies on this topic.
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Effects of unused parts of sweet potato as supplemental feed on the growth situation, meat productivity and meat quality of pigs Reviewed
S. Takenoyama, T. Imoto, H. Hayashi, S. Kawahara, M. Iwakiri, F. Kurima, M. Yoshimoto, M. Muguruma
79 ( 4 ) 491 - 496 2008.11
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 Malonaldehyde, in Surimi Products Reviewed
Tadashi Sakai, Thoru Yamaguchi, Satoshi Kawahara
Proceedings of the WFC 2008 1 48 - 49 2008.10
Language：English Publishing type：Research paper (international conference proceedings)
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ワイン粕給与が肥育豚の発育, 産肉性および肉質・栄養特性に及ぼす影響
竹之山 愼一, 甲斐 敬康, 松葉 賢次, 後藤 史明, 河原 聡, 六車 三治男
食肉の科学 49 ( 1 ) 137 - 141 2008.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Porcine skeletal muscle troponin is a good source of peptides with angiotensin-Ⅰ converting enzyme inhibitory activity and antihypertensive effects in spontaneously hypertensive rats Reviewed
Kazunori Katayama, Henny Anggraeni, Takahiro Mori, Abdulatef M. Ahhmed, Satoshi Kawahara, Masaaki Sugiyama, Tatsuo Nakayama, Masugi Maruyama, Michio Muguruma
Journal of Agricultural Food Chemistry 56 ( 2 ) 355 - 360 2008.2
Language：English Publishing type：Research paper (scientific journal)
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Katayama K., Anggraeni H., Mori T., Ahhmed A., Kawahara S., Sugiyama M., Nakayama T., Maruyama M., Muguruma M.
Journal of Agricultural and Food Chemistry 56 ( 2 ) 355 - 360 2008.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Journal of Agricultural and Food Chemistry
In the search for novel peptides that inhibit the angiotensin I-converting enzyme (ACE), porcine skeletal troponin was hydrolyzed with pepsin, and the products were subjected to various types of chromatography to isolate active peptides. Glu-Lys-Glu-Arg-Glu-Arg-Gln (EKERERQ) and Lys-Arg-Gln-Lys-Tyr-Asp-Ile (KRQKYDI) were identified as active peptides, and their 50% inhibitory concentrations were found to be 552.5 and 26.2 μM, respectively. These are novel ACE inhibitory peptides, and the activity of KRQKYDI was the strongest among previously reported troponin-originated peptides. KRQKYDI was slowly hydrolyzed by treatment with ACE, and kinetic studies indicated that this peptide was a competitive inhibitor of the enzyme. When KRQKYDI was administered orally to spontaneously hypertensive rats (SHR) at a dose of 10 mg/kg, a temporary antihypertensive activity was observed at 3 and 6 h after administration. © 2008 American Chemical Society.
DOI： 10.1021/jf071408j
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Effects of sweet potato litters as supplemental feed on beef cattle Reviewed
S. Takenoyama, S. Kawahara, A. Ahhmed, H. Mori, K. Tarumizu, K. Ishiguro, M. Yoshimoto, M. Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 54 77 - 84 2008.1
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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Effects of Sweet Potato Litters as Supplemental Feed on Beef Cattle
Takenoyama Shin-ichi, Kawahara Satoshi, Ahhmed Abdulatef, Mori Hiromu, Tarumizu Keijirou, Ishiguro Koji, Yoshimoto Makoto, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 54 77 - 84 2008.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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河原 聡
食肉の科学 48 ( 2 ) 205 - 210 2007.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Katayama K., Jamhari, Mori T., Kawahara S., Miake K., Kodama Y., Sugiyama M., Kawamura Y., Nakayama T., Maruyama M., Muguruma M.
Journal of Food Science 72 ( 9 ) 2007.11
Language：English Publishing type：Research paper (scientific journal) Publisher：Journal of Food Science
Crude myosin light chain was extracted from Japanese domestic pork loin and digested with pepsin. Antihypertensive peptide was isolated from this digest as a measure of its inhibitory activity for angiotensin-I converting enzyme (ACE). Through isolation with some chromatographies, a single active fraction was isolated, and it was detected as an octapeptide, Val-Lys-Lys-Val-Leu-Gly-Asn- Pro, from 47th to 54th positions of myosin light chain. The 50% inhibitory concentration of this peptide was 28.5 μM. Kinetic evaluation showed that this peptide was a noncompetitive inhibitor, but it was slowly hydrolyzed by ACE. At the dose of 10 mg/kg, this peptide showed antihypertensive activity after a maximum of 3 h of administration and was estimated as a temporally effective hypotensor. © 2007 Institute of Food Technologists.
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Angiotensin-Ⅰ converting enzyme inhibitory peptide derived from porcine skeletal muscle myosin and its antihypertensive activity on spontaneously hypertensive rats Reviewed
K. Katayama, Jamhari, T. Mori, S. Kawahara, K. Miake, Y. Kodama, M. Sugiyama, Y. Kawamura, T. Nakayama, M. Maruyama, M. Muguruma
Journal of Food Science 72 ( 9 ) S702 - S706 2007.9
Language：English Publishing type：Research paper (scientific journal)
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Inconsistency in the improvements of gel strengh in chicken and pork sausages induced by microbial transglutaminase Reviewed
S. Kawahara, A.M. Ahhmed, K. Ohta, K. Nakade, M. Muguruma
Asian-Australasian Journal of Animal Science 20 ( 8 ) 1285 - 1291 2007.8
Language：English Publishing type：Research paper (scientific journal)
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Kawahara S., Ahhmed A., Ohta K., Nakade K., Muguruma M.
Asian-Australasian Journal of Animal Sciences 20 ( 8 ) 1285 - 1291 2007.8
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Asian-Australasian Journal of Animal Sciences
This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ε-(γ-glutamyl)lysine (G-L) content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at 40°C. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at 40°C for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.
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Ahhmed A., Kawahara S., Ohta K., Nakade K., Soeda T., Muguruma M.
Meat Science 76 ( 3 ) 455 - 462 2007.7
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Meat Science
This research investigated the improvement in the texture of chicken and beef sausages induced by using microbial transglutaminase (MTG). The ε-(γ-glutamyl)lysine (G-L) content and the extractability of myofibrillar proteins from these sausages were also investigated. Treatment with MTG significantly affected the breaking strength score in both meat types, especially for beef cooked at 80 °C (p < 0.001). The protein concentration of both meat types treated with MTG and extracted in water-soluble protein solution (WSP) was slightly decreased; compared with a significant decrease (p < 0.003) in samples extracted in Guba-Straub-ATP solution (GS-ATP). The variation in protein extractability of both meat types could lead to some considerations of the mechanisms and the high affinity reaction between MTG and myosin heavy chain (MHC). SDS-PAGE analysis revealed significant changes in the density of the bands after adding MTG, especially for the beef samples. The G-L content in the presence of MTG was double that in control samples of both meat types. The amount of crosslinking in chicken and beef meat was different and found to be reasonable. Collectively, this suggests that the binding ability of myofibrillar proteins with MTG is strong and dominated by MHC. There was a unique reaction among MHC proteins with MTG molecules considered as a very advantageous reaction. This leads us to suggest that the functional properties of MTG make it a beneficial protein-binding agent, positively helping the functionality of proteins to improve the texture and gelation of meat products that are treated mechanically, such as sausages. Some variation in gel improvement level between chicken and beef sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine contents. © 2007 Elsevier Ltd. All rights reserved.
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Effects on sweet potato litters as supplemental feed on egg-laying of hens Reviewed
Shin-ich Takenoyama, Satoshi Kawahara, Hitomi Hayashi, Takanori Imoto, Tomoko Nagase, Tadahiro Ando, Kouji Ishiguro, Makoto Yoshimoto, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 93 - 99 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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In vitro synthesis of conjugated linoleic acids by rumen bacteria Reviewed
Satoshi Kawahara, Kazunori Sakka, Mitsuhiro Niimi, Osamu Kawamura, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 101 - 106 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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Utilization of super-heated steam cooking for manufacturing of meat products Reviewed
Satoshi Kawahara, Jun-ya Nakamura, Michio Muguruma
Bulletin of the Faculty of Agriculture, University of Miyazaki 53 ( 1・2 ) 108 - 113 2007.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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In vitro synthesis of conjugated linoleic acids by rumen bacteria
Kawahara Satoshi, Sakka Kazunori, Niimi Mitsuhiro, Kawamura Osamu, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 101 - 106 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Utilization of super-heated steam cooking for manufacturing of meat products
Kawahara Satoshi, Nakamura Junya, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 107 - 113 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Effects of Sweet Potato Litters as Supplemental Feed on Egg-laying of Hens
Takenoyama Shin-Ichi, Kawahara Satoshi, Hayashi Hitomi, Imoto Takanori, Nagase Tomoko, Ando Tadahiro, Ishiguro Kouji, Yoshimoto Makoto, Muguruma Michio
Bulletin of the Faculty of Agriculture, Miyazaki University 53 ( 1 ) 93 - 99 2007.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Miyazaki University
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Effects of a humidity-stabilizing sheet on the color and k value of beef stored at cold temperatures. Reviewed
K. Saito, A.M. Ahhmed, H. Takeda, S. Kawahara, M. Irie, M. Muguruma
Meat Sci. 75 ( 2 ) 275 - 282 2007.2
Language：English Publishing type：Research paper (scientific journal)
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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0℃. Reviewed
D.M.S. Munasinghe, S. Kawahara, T. Sakai
Bioscience, Biotechnology, and Biochemistry 70 ( 12 ) 3036 - 3038 2006.12
Language：English Publishing type：Research paper (scientific journal)
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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0°C
Munasinghe D., Munasinghe D., Kawahara S., Sakai T.
Bioscience, Biotechnology and Biochemistry 70 ( 12 ) 3036 - 3038 2006.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Bioscience, Biotechnology and Biochemistry
Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9M NaCl stored at 0°C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
DOI： 10.1271/bbb.60275
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河原 聡, 六車 三治男, 山内 清
食肉の科学 47 ( 1 ) 182 - 185 2006.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Sakai T., Shimizu Y., Kawahara S.
Bioscience, Biotechnology and Biochemistry 70 ( 4 ) 815 - 820 2006.5
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Bioscience, Biotechnology and Biochemistry
Pork was boiled at 100°C for 5, 10 and 15 min and stored at 0°C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100°C for 5 min and stored at 0°C, and changes in the HNE, MA and FA contents and cooking yields were immediately analyzed and after 0, 1, 2 and 3 days. Cooking losses in the NaCl-containing samples were significantly lower than those of the control. The HNE contents in the control samples of boiled pork had significantly increased after 3 days of storage, while the contents in the NaCl-containing samples were significantly lower than those of the control after 1, 2 and 3 days of storage. The MA contents in all samples were not significantly different from each other. All FA contents analyzed had decreased in all samples after 3 days of storage. The decrease ratio of highly unsaturated fatty acids was lowest in the sample containing 2% NaCl.
DOI： 10.1271/bbb.70.815
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Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork. Reviewed
T. Sakai, Y. Shimizu, S. Kawahara
Biosci. Biotechnol. Biochem. 70 ( 4 ) 815 - 820 2006.4
Language：English Publishing type：Research paper (scientific journal)
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Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel. Reviewed
Y. Erwanto, S. Kawahara, K. Katayama, A.M. Ahhmed, K. Yamauchi, K.B. Chin, M. Muguruma
J. Food Sci. 70 ( 9 ) 505 - 509 2005.9
Language：English Publishing type：Research paper (scientific journal)
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Effects of dietary used green tea powder on meat ingredient and suppression of lipid oxidation in broilers. ] Reviewed
K. Kaneko, K. Hazama, S. Kawahara, S. Furuse, M. Muguruma
Jpn. J. Poultr. Sci. 42 ( 3 ) 159 - 164 2005.8
Language：Japanese Publishing type：Research paper (scientific journal)
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境 正, 河原 聡
食品衛生学雑誌 46 ( 3 ) 121 - 123 2005.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：[日本食品衛生学会]
パンの脂質過酸化の程度を明らかにするため，市販の食パン，フランスパンおよびクロワッサン中のマロンジアルデヒド(MA)含量を測定した．さらに，4℃ で保存試験を行い，MA含量の変動を調査した．調べたすべてのパンでMAが検出され，油脂含量が高いクロワッサンでその値が最も高かった．製造直後のそれらの3種類のパンを用いて，保存中のMA含量の変動を経時的に測定した．すべてのパン中のMA含量は4日目まで上昇し，その上昇の割合はフランスパンが最も高かった．
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Malonaldehyde content in some breads and its change during storage
Sakai T., Kawahara S.
Journal of the Food Hygienic Society of Japan 46 ( 3 ) 121 - 123 2005.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Journal of the Food Hygienic Society of Japan
Malonaldehyde (MA) content in plain bread, French bread, and croissants was analyzed. MA was detected in all the analyzed samples. The MA and lipid contents in croissants were higher than those in other breads. Changes in MA content in plain bread, French bread, and croissants stored at 4°C were examined after 0, 2, and 4 days of storage. The MA content in all the bread samples increased during the storage period. The highest increase of MA content was observed in French bread.
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Malonaldehyde content in some breads and its chage during storage. Reviewed
T. Sakai, S. Kawahara
J. Food Hyg. Soc. Japan 46 ( 3 ) 121 - 123 2005.3
Language：English Publishing type：Research paper (scientific journal)
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Inhibitory profile of nonapeptide derived from porcine troponin C against angiotensinⅠ-converting enzyme. Reviewed
K. Katayama, M. Tomatsu, S. Kawahara, K. Yamauchi, H. Fuchu, Y. Kodama, Y. Kawamura, M. Muguruma
J. Agric. Food Chem. 52 ( 4 ) 771 - 775 2004.4
Language：English Publishing type：Research paper (scientific journal)
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Sakai T., Munasinghe D., Kashimura M., Sugamoto K., Kawahara S.
Meat Science 66 ( 4 ) 789 - 792 2004.4
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Meat Science
Pork and beef containing NaCl were stored at 0 °C and changes in 4-hydroxynonenal (HNE) content were analyzed after 0, 3, 7 and 10 days. As an index of the lipid peroxidation level, malonaldehyde (MA) content was also analyzed. In pork, HNE content in samples with 2% NaCl increased (P<0.05) after 7 and 10 days of storage. In beef, HNE content in all samples increased during storage. The HNE content in samples with NaCl was higher than those of the control, after 7 and 10 days of storage, although the difference was not always significant. Judging from MA content, NaCl may act as a pro-oxidant in pork and beef. HNE may accumulate in pork and beef in which lipid peroxidation is progress. © 2003 Published by Elsevier Ltd.
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Katayama K., Tomatsu M., Kawahara S., Yamauchi K., Fuchu H., Kodama Y., Kawamura Y., Muguruma M.
Journal of Agricultural and Food Chemistry 52 ( 4 ) 771 - 775 2004.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Journal of Agricultural and Food Chemistry
A novel angiotensin I-converting enzyme (ACE) inhibitory peptide (RMLGQTPTK; 9mer) from porcine skeletal troponin C was investigated for its inhibitory profile. This peptide was noncompetitive and as hydrophobic as the known ACE inhibitory peptides. Aminopeptidase M quickly hydrolyzed 9mer, resulting in production of MLGQTPTK and LGQTPTK with inhibitory activities similar to those of 9mer. The main hydrolysis product of 9mer with carboxypeptidase A and B was RMLGQTPT showing very weak activity. Most products derived from 9mer hydrolysis by ACE, aminopeptidase, or carboxypeptidase showed weak but definite ACE inhibitory activities. Thus, 9mer was estimated to be a wholly efficient inhibitor with these fragment peptides.
DOI： 10.1021/jf0350865
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Occurrence and Biological Activity of Conjugated Linoleic Acid
KAWAHARA Satoshi, TAMARU Shizuka, SAKONO Masanobu, FUKUDA Nobuhiro, IKEDA Ikuo
The Japanese journal of nutrition and dietetics 62 ( 1 ) 1 - 7 2004.2
Language：Japanese Publishing type：Research paper (scientific journal)
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Occurrence and Biological Activity of Conjugated Linoleic Acid
Kawahara Satoshi, Tamaru Shizuka, Sakono Masanobu, Fukuda Nobuhiro, Ikeda Ikuo
Jpn.J.Nutr.Diet. 62 ( 1 ) 1 - 7 2004
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japanese Society of Nutrition and Dietetics
Conjugated linoleic acid (CLA) is the collective name for a group of geometric and positional isomers of octadecadienoic acid (18: 2) with conjugated double bonds. Interest in CLA has increased in the past decade as a result of its potential beneficial health effects on experimental animals. We summarize in this review the occurrence in food, biological effects and typical human consumption of CLA. We also review the efficacy and some problems of CLA supplementation as a weight loss agent, and the findings from animal studies and <i>in vitro</i> studies. Since CLA is biologically produced by the rumen bacteria of ruminant animals, ruminant meat and milk contain relatively higher amounts of CLA. The predominant isomers in those foods are 9-<i>cis</i>, 11-<i>trans</i> CLA. On the other hand, chemically synthesized CLA products which are commercially available in the US generally contain equal amounts of 9-<i>cis</i>, 11-<i>trans</i> and 10-<i>trans</i>, 12-<i>cis</i> CLA. The CLA isomers have been shown in animal models to protect against chemically induced cancer and atherosclerosis, and to reduce body fat. Although CLA appears to reduce fat mass in rodents such as mice and rats, we need more evidence to clarify the fat-reducing effect and safety of CLA in humans.
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山内 清, 河原 聡
西日本畜産学会報 47 11 - 19 2004
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Warm Regional Society of Animal Science, Japan
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Itoi S., Kawahara S., Kondo H., Sakai T., Watabe S.
Fish Physiology and Biochemistry 29 ( 3 ) 237 - 244 2003.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Fish Physiology and Biochemistry
Carp undergo temperature acclimation of respiratory function by altering mitochondrial ATP synthase (F0F1-ATPase) both quantitatively and qualitatively (Itoi et al. 2003). To address such acclimation temperature-dependent changes of F0F1-ATPase activity, we investigated in this study the correlation between the fatty acid composition and F0F1-ATPase activity in fast muscle of thermally acclimated carp. The quantities of saturated fatty acids of mitochondria from carp acclimated to 10 °C were significantly lower than those of carp acclimated to 30 °C. While mono- and poly-unsaturated fatty acids tended to increase with cold acclimation of carp, the molar concentration of 16:0 aldehyde in mitochondria from the 10 °C-acclimated carp were less than those from the 30 °C-acclimated fish. The specific activities of F0F1 -ATPase in the 10 °C- and 30 °C-acclimated fish mitochondria were calculated to be 167 ± 22 and 56 ± 10 nmol/min · mg mitochondrial protein, respectively, the difference being significant at P < 0.005. Taken together, the increase in F0F1-ATPase activity in fast muscle mitochondria of carp after cold temperature acclimation may be closely related to the increase of unsaturated fatty acids in mitochondria. © 2004 Kluwer Academic Publishers.
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Katayama K., Katayama K., Fuchu H., Fuchu H., Sugiyama M., Sugiyama M., Kawahara S., Yamauchi K., Kawamura Y., Kawamura Y., Muguruma M.
Asian-Australasian Journal of Animal Sciences 16 ( 9 ) 1384 - 1389 2003.9
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Asian-Australasian Journal of Animal Sciences
In order to clarify one of the biological functions of pork, we investigated whether a peptic hydrolysate of denatured porcine crude myosin showed inhibitory activity against angiotensin I-converting enzyme (ACE), which contributed to hypertension. Our results indicated that this hydrolysate showed relatively strong activity, and we therefore attempted to separate the involved peptides, which were considered to be active substances. To isolate these active peptides, the hydrolysate was separated using a solid-phase separation, gel filtration high-performance liquid chromatography (HPLC), and two kinds of reverse phase HPLC. In each stage of separation, many fractions were detected, almost all of which showed ACE inhibitory activity. Thus, we suggested that the activity of the hydrolysate as a whole was a result of the activities of the many individual peptides. Six peaks were distinguished, with yields from 34 to 596 ppm of original crude myosin. In addition to the six peaks, many other active fractions were found throughout the separation steps, strongly suggesting that whole porcine crude myosin itself had ACE inhibitory activity. Moreover, pork as food was considered to function as an ACE inhibitory material in vivo, because pork proteins consist primarily of crude myosin, which included almost all the myofibrillar structural proteins.
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Peptic hydrolysate of porcine crude myosin has many active fractions inhibiting angiotensinⅠ-converting enzyme. Reviewed
K. Katayama, H. Fuchu, M. Sugiyama, S. Kawahara, K. Yamauchi, Y. Kawamura, M. Muguruma
Asian-Aust. J. Anim. Sci. 16 ( 9 ) 1384 - 1389 2003.9
Language：English Publishing type：Research paper (scientific journal)
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Changes in mitochondrial fatty acid composition following temperature acclimation of carp and their possible effects on F0F1-ATPase activity. Reviewed
S. Itoi, S. Kawahara, H. Kondo, T. Sakai, S. Watabe
Fish. Physiol. Biochem. 29 ( 3 ) 237 - 244 2003.9
Language：English Publishing type：Research paper (scientific journal)
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Dietary conjugated linoleic acid reduces cerebral prostaglandin E<inf>2</inf> in mice
Nakanishi T., Koutoku T., Kawahara S., Murai A., Furuse M.
Neuroscience Letters 341 ( 2 ) 135 - 138 2003.5
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Neuroscience Letters
Conjugated linoleic acids (CLA) are naturally occurring fatty acids that have been recognized to modify prostaglandin (PG) production in specific tissues. So far, no relationship between PG production and CLA has been reported in the brain. Thus, the effects of CLA on cerebral prostaglandin E2 (PGE2) levels and cyclooxygenase (COX)-1 and COX-2 mRNA expression in mice were determined in the present study. Mice given the diet with or without 3% CLA at the age of 9 weeks were mated, reproduced and lactated. Offspring mice given each diet until 25 days and 8 weeks of age were sacrificed and their brains removed. Production of PGE2 was reduced while COX mRNA was quantitatively increased by CLA supplementation. These results imply that brain PGE2 production can be reduced by dietary CLA without inhibition of COX gene expression in mice. © 2003 Elsevier Science Ireland Ltd. All rights reserved.
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Dietary conjugated linoleic acid reduces cerebral prostaglandin E2 in mice. Reviewed
T. Nakanishi, T. Koutoku, S. Kawahara, A. Murai, M. Furuse
Neurosci. Lett. 341 ( 2 ) 135 - 138 2003.4
Language：English Publishing type：Research paper (scientific journal)
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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. Reviewed
T. Sakai, D.M.S. Munasinghe, M. Kashimura, K. Sugamoto, S. Kawahara
Meat Sci. 66 ( 4 ) 789 - 792 2003.4
Language：English Publishing type：Research paper (scientific journal)
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Katayama K., Katayama K., Katayama K., Fuchu H., Fuchu H., Sakata A., Sakata A., Kawahara S., Yamauchi K., Kawamura Y., Kawamura Y., Muguruma M.
Asian-Australasian Journal of Animal Sciences 16 ( 3 ) 417 - 424 2003.3
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Asian-Australasian Journal of Animal Sciences
Inhibitory activities against angiotensin I-converting enzyme (ACE) of enzymatic hydrolysates of porcine skeletal muscle proteins were investigated. Myosin B, myosin, actin, tropomyosin, troponin and water-soluble proteins extracted from pork loin were digested by eight kinds of proteases, including pepsin, α-chymotrypsin, and trypsin. After digestion, hydrolysates produced from all proteins showed ACE inhibitory activities, and the peptic hydrolysate showed the strongest activity. In the case of myosin B, the molar concentration of peptic hydrolysate required to inhibit 50% of the activity increased gradually as digestion proceeded. The hydrolysates produced by sequential digestion with pepsin and α-chymotrypsin, pepsin and trypsin or pepsin and pancreatin showed weaker activities than those by pepsin alone, suggesting that ACE inhibitory peptides from peptic digestion might lose their active sequences after digestion by the second protease. However, the hydrolysates produced by sequential digestion showed stronger activities than those by α-chymotrypsin, trypsin or pancreatin alone. These results suggested that the hydrolysates of porcine meat were able to show ACE inhibitory activity, even if they were digested in vivo, and that pork might be a useful source of physiologically functional factors.
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AngiotensinⅠ-converting enzyme inhibitory activities of porcine skeletal muscle proteins following enzyme digestion. Reviewed
K. Katayama, H. Fuchu, A. Sakata, S. Kawahara, K. Yamauchi, Y. Kawamura, M. Muguruma
Asian-Aust. J. Anim. Sci. 16 ( 3 ) 417 - 424 2003.3
Language：English Publishing type：Research paper (scientific journal)
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
Munasinghe Deepthi Ms, Ichimaru Ken-ichiro, Ryuno Miyo, UEKI NOBUHIKO, MATSUI TAKANAO, SUGAMOTO KAZUHIRO, KAWAHARA SATOSHI, SAKAI TADASHI
Fisheries science : FS 69 ( 1 ) 189 - 194 2003.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Fisheries Science
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KATAYAMA Kazunori, TOMATSU Makoto, FUCHU Hidetaka, SUGIYAMA Masaaki, KAWAHARA Satoshi, YAMAUCHI Kiyoshi, KAWAMURA Yukio, MUGURUMA Michio
Animal science journal 74 ( 1 ) 53 - 58 2003.2
Language：Japanese Publishing type：Research paper (scientific journal)
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Microbial transglutaminase modifies gel properties of porcine collagen
Erwanto Y., Kawahara S., Katayama K., Takenoyama S., Takenoyama S., Fujino H., Fujino H., Yamauchi K., Morishita T., Morishita T., Kai Y., Kai Y., Watanabe S., Watanabe S., Muguruma M.
Asian-Australasian Journal of Animal Sciences 16 ( 2 ) 269 - 276 2003.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Asian-Australasian Journal of Animal Sciences
We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at 50°C, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at 36°C, and that with MTGase no peak was detected during heating from 20 to 120°C. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products.
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Microbial transglutaminase modifies gel properties of porcine collagen. Reviewed
Y. Erwanto, S. Kawahara, K. Katayama, S. Takenoyama, H. Fujino, K. Yamauchi, T. Morishita, Y. Kai, S. Watanabe, M, Muguruma
Asian-Aust. J. Anim. Sci. 16 ( 2 ) 269 - 276 2003.2
Language：English Publishing type：Research paper (scientific journal)
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Reviewed
M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S.K. Sathe, T. Soeda
Meat Sci. 63 191 - 197 2003.2
Language：English Publishing type：Research paper (scientific journal)
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexanal in smoked fish meat products. Reviewed
D.M.S. Munasinghe, K. Ichimaru, M. Ryuno, U. Ueki, T. Matsui, K. Sugamoto, S. Kawahara, T. Sakai
Fish. Sci. 69 ( 2 ) 189 - 194 2003.2
Language：English Publishing type：Research paper (scientific journal)
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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 2003.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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 2003.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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 2003.2
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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. Reviewed
K. Katayama, M. Tomatsu, H. Fuchu, M. Sugiyama, S. Kawahara, K. Yamauchi, M. Muguruma
Anim. Sci. J. 74 ( 1 ) 53 - 58 2003.1
Language：English Publishing type：Research paper (scientific journal)
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Status of Conjugated Linoleic Acid Research: Milk and Dairy Products
YAMAUCHI Kiyoshi, KAWAHARA Satoshi, TAKENOYAMA Shin-ichi
Milk Science 52 ( 1 ) 17 - 31 2003
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Dairy Science Association
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 2002.12
Language：Japanese Publishing type：Research paper (scientific journal)
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Evaluation of beef tallow as a natural source of conjugated linoleic acid. Reviewed
S. Kawahara, S. Takenoyama, C. Nagato, M. Muguruma, T. Ito, K. Yamauchi
Anim. Sci. J. 73 ( 6 ) 533 - 539 2002.12
Language：English Publishing type：Research paper (scientific journal)
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Effect on heating on polymerization of pig skin collagen using microbial transglutaminase. Reviewed
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 2002.8
Language：English Publishing type：Research paper (scientific journal)
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Peptide inhibitor of angiotensinⅠ-converting enzyme derived from porcine troponin C. Reviewed
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 2002.8
Language：English Publishing type：Research paper (international conference proceedings)
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Accelerating effect of milk whey peptides on color formation in meat products. Reviewed
M. Muguruma, T. Nishi, S. Kawahara, K. Yamauchi, H. Fujino, R. Sakata, T. Okayama
Proc. 48th Int. Congr. Meat Sci. Technol. 2 874 - 875 2002.8
Language：English Publishing type：Research paper (international conference proceedings)
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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 2002.8
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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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Physiological functions of CLA and some factors responsible for CLA content in foods
KAWAHARA Satoshi, TAKENOYAMA Shinichi, YAMAUCHI Kiyoshi
Bioscience & industry 60 ( 3 ) 11 - 16 2002.3
Language：Japanese Publishing type：Research paper (scientific journal)
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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
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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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Effects of the ration on composition and flavour of goat's milk. Reviewed
Y. Nakanishi, H. Tokutome, S. Manda, S. Kawahara, K. Yamauchi
Bull. Exp. Farm Fac. Agr, Kagoshima Univ. 26 11 - 18 2001.3
Language：Japanese Publishing type：Research paper (bulletin of university, research institution)
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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 2001.1
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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. Reviewed
S. Takenoyama, S. Kawahara, M. Muguruma, H. Murata, K. Yamauchi
Anim. Sci. J. 72 ( 1 ) 63 - 71 2001.1
Language：English Publishing type：Research paper (scientific journal)
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六車 三治男, 河原 聡
食肉の科学 41 ( 2 ) 221 - 225 2000.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：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. Reviewed
M. Muguruma, K. Tsuruoka, K. Katayama, S. Kawahara, K. Yamauchi, T. Soeda
Proc. 46th Int. Congr. Meat Sci. Technol. 1 266 - 267 2000.8
Language：English Publishing type：Research paper (international conference proceedings)
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Sakono M., Sakono M., Miyanaga F., Kawahara S., Yamauchi K., Fukuda N., Watanabe K., Iwata T., Sugano M.
Lipids 34 ( 9 ) 997 - 1000 1999.11
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Lipids
The effects of dietary conjugated linoleic acid (CLA) and linoleic acid (LA) on ketone body production and lipid secretion were compared in isolated perfused rat liver. After feeding the 1% CLA diet for 2 wk, the concentration of post-perfused liver cholesterol was significantly reduced by CLA feeding, whereas that of triacylglycerol remained unchanged. Livers from CLA-fed rats produced significantly more ketone bodies; and the ratio of β- hydroxybutyrate to acetoacetate, an index of mitochondrial redox potential, tended to be consistently higher in the liver perfusate. Conversely, cumulative secretions of triacylglycerol and cholesterol were consistently lower in the livers of rats fed CLA, and the reduction in the latter was statistically significant. Thus dietary CLA appeared to exert its hypolipidemic effect at least in part through an enhanced β-oxidation of fatty acids at the expense of esterification of fatty acid in the liver.
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TAKENOYAMA Shin-ichi, KAWAHARA Satoshi, MURATA Hisashi, YAMAUCHI Kiyoshi
日本畜産學會報 = The Japanese journal of zootechnical science 70 ( 5 ) 336 - 342 1999.9
Language：Japanese Publishing type：Research paper (scientific journal)
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Takenoyama Shin-ichi, Kawahara Satoshi, Murata Hisashi, YAMAUCHI Kiyoshi
Animal science journal 70 ( 5 ) 336 - 342 1999.9
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Animal Science
The five most widely accepted procedures for preparing fatty acid methyl esters in food lipids were investigated for their suitability in capillary gas-liquid chromatographic analysis of cis-9, trans-11 conjugated linoleic acid (c-9, t-11 CLA) in meat. A modified procedure of fatty acid methyl esterification was developed and the method was applied to determine c-9, t-11 CLA content in some meats. This method involved hydrolysis of lipids with 0.5M KOH in methanol at 100°C for 5min, followed by esterification with aqueous HCI (35%)/ methanol (1:1 v/v) at 100°C for 5min. The resulting c-9, t-11 CLA methyl ester was separated by gas-liquid chromatograph equipped with a capillary column and determined using tricosanoic acid as an internal standard. Meat from ruminant animals considerably contained more c-9, t-11 CLA than those from non-ruminant animals in the following order: goat meat, beef, mutton, pork, and chicken. The amount in goat meat (6.35mg/g lipid) was 10-fold greater than those in pork and chicken.
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Dietary conjugated linoleic acid reciprocally modifies ketogenesis and lipid secretion by the rat liver. Reviewed
M. Sakono, F. Miyanaga, S, Kawahara, K. Yamauchi, N. Fukuda, K. Watanabe, T. Iwata, M. Sugano
Lipids 34 ( 9 ) 997 - 1000 1999.9
Language：English Publishing type：Research paper (scientific journal)
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Gel strength enhancement of sausages treating with microbial transglutaminase. Reviewed
M. Muguruma, K. Tsuruoka, H. Fujino, S. Kawahara, K. Yamauchi, S. Matsumura, T. Soeda
Proc. 45th Int. Congr. Meat Sci. Technol. 2 138 - 139 1999.8
Language：English Publishing type：Research paper (international conference proceedings)
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An immunopeptide in beef. - Purification of a peptide releasing interleukin 1βfrom macrophages - Reviewed
S. Kawahara, K. Yamauchi, M. Muguruma, T. Ito
Proc. 45th Int. Congr. Meat Sci. Technol. 2 678 - 679 1999.8
Language：English Publishing type：Research paper (international conference proceedings)
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Effect of humidity stabilizing sheet on cold storage of beef. Reviewed
T. Saito, S. Kawahara, M. Muguruna
Proc. 45th Int. Congr. Meat Sci. Technol. 2 650 - 651 1999.8
Language：English Publishing type：Research paper (international conference proceedings)
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A method for determining 9 cis, 11 trans conjugated linoleic acid and some factors influencing its concentration in meat. Reviewed
S. Takenoyama, S. Kawahara, H. Murata, M. Muguruma, K. Yamauchi
Proc. 45th Int. Congr. Meat Sci. Technol. 2 476 - 477 1999.8
Language：English Publishing type：Research paper (international conference proceedings)
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山内 清, 河原 聡, 竹之山 愼一
食肉の科学 40 ( 1 ) 49 - 56 1999.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Investigation of some procedures of fatty acid methyl esters for capillary gas-liquid chromatographic analysis of conjugated linoleic acid in meat. Reviewed
S, Takenoyama, S. Kawahara, H. Murata, K. Yamauchi
Anim. Sci. J. 70 ( 5 ) 336 - 342 1999.5
Language：English Publishing type：Research paper (scientific journal)
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SAKAI Tadashi, HABIRO Ami, KAWAHARA Satoshi
Journal of chromatography. B, Biomedical sciences and applications 726 ( 1 ) 313 - 316 1999.4
Language：Japanese Publishing type：Research paper (scientific journal)
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High-performance liquid chromatographic determination of 1,3-diethyl -2-thiobarbituric acid - malonaldehyde adduct in fish meat. Reviewed
T. Sakai, A. Habiro, S. Kawahara
J. Chromatogr. B 726 313 - 316 1999.3
Language：English Publishing type：Research paper (scientific journal)
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Lipids easy to accumulate in the liver and lipids hard to accumulate in it. Reviewed
S. Kawahara, K. Inoue, T. Hayashi, Y. Masuda, T. Ito
Nutr. Res. 17 ( 6 ) 1013 - 1023 1997.6
Language：English Publishing type：Research paper (scientific journal)
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Lipids easy to accumulate in the liver and lipids hard to accumulate in it
Kawahara S., Kawahara S., Inoue K., Hayashi T., Masuda Y., Ito T.
Nutrition Research 17 ( 6 ) 1013 - 1023 1997.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Nutrition Research
Accumulation of lipids in the liver, fatty acid composition and molecular species of serum and hepatic triglycerides were investigated after rats were raised for 4 weeks with diets containing beef powder and 12% level of various lipids. Some diagnostic parameters in the serum and acetyl-CoA carboxylase and peroxisomal β-oxidation activities of the liver were also examined. The accumulation of lipids in the liver of rats raised with beef tallow and with canola oil was significantly less than that with olive oil. Serum GOT of rats raised with beef tallow was significantly less than that of rats with vegetable oils. Serum GPT was also significantly less in rats with beef tallow than with safflower oil. Fatty acid composition of hepatic lipids was rather dependent on the composition of dietary lipids except in the case of safflower oil. Molecular species of triglycerides of hepatic lipids were quite different from those of dietary lipids, but the difference in the species between serum and hepatic triglycerides were smaller than the difference between dietary and hepatic lipids. Specific activities of acetyl- CoA carboxylase of the liver of rats raised with beef tallow and canola oil were significantly higher than that of rats with safflower oil, while peroxisomal β-oxidation activity of rats with beef tallow showed an intermediate value between olive oil and canola oil.
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Effect of beef intake on the level of sex hormone in the serum. Reviewed
T. Ito, S. Kawahara, E. Ishii, N. Murakami, M. Hattori
Proc. 8th AAAP Anim. Sci. Congr. 2 550 - 551 1996.9
Language：English Publishing type：Research paper (international conference proceedings)
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There is a beef-derived peptide induces interleukin 1β-release from macrophages. Reviewed
S. Kawahara, K. Yamauchi, T. Ito
Proc. 8th AAAP Anim. Sci. Congr. 2 644 - 645 1996.9
Language：English Publishing type：Research paper (international conference proceedings)
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河原 聡, 濱崎 芳活, 山内 清, 伊藤 肇躬
食肉の科学 37 ( 1 ) 138 - 142 1996.6
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：日本食肉研究会
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Is beef tallow really hazardous to health? Reviewed
S. Kawahara, A. Tajima, K. Shin, K. Imaizumi, T. Nakamura, T. Ito
Nutr. Res. 15 ( 10 ) 1429 - 1436 1995.10
Language：English Publishing type：Research paper (scientific journal)
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Is there any differences inn triglyceride species and fatty acid composition of serum and hepatic lipids between rats raised with diets containing beef tallow and those with vegetable oils? Reviewed
T. Ito, S. Kawahara, K. Inoue, H. Hirai
Proc. 41st Int. Congr. Meat Sci. Technol. 2 27 - 28 1995.8
Language：English Publishing type：Research paper (international conference proceedings)
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Sensory evaluation of beef patties and sausages containing lipids with various component fatty acids. Reviewed
K. Shiota, S. Kawahara, A. Tajima, T. Ogata, T. Kawano, T.Ito
Meat Sci. 40 ( 3 ) 363 - 371 1995.3
Language：English Publishing type：Research paper (scientific journal)