論文 - 河原 聡
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Nakanishi T., Uchiyama T., Uchida M., Erickson L., Kawahara S.
British Poultry Science 2024年10月
担当区分：最終著者 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり
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年9月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本暖地畜産学会
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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Nakanishi T., Suga K., Wakitani S., Yamaguchi K., Sugamoto K., Erickson L., Kawahara S.
European Journal of Lipid Science and Technology 2024年3月
担当区分：最終著者 記述言語：英語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり 国際共著
Tomonori Nakanishi, Mikihisa Izumi, Ryoji Suzuki, Kohta Yamaguchi, Kazuhiro Kagamizono, Laurie Erickson, Satoshi Kawahara
Journal of Dairy Research 2023年3月
担当区分：最終著者 記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年2月
掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり 国際共著
Nakanishi T, Watanabe K, Erickson L, Kawahara S
Domestic Animal Endocrinology 75 1 - 7 2021年4月
担当区分：責任著者 記述言語：英語 掲載種別：研究論文（学術雑誌）
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Dietary phytanic acid-induced changes in tissue fatty acid profiles in mice 査読あり
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年11月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年7月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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 査読あり
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年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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 査読あり
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年6月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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 査読あり
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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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 査読あり
Nakanishi, T., Yamashita, M., Nishimoto, N., Erickson, L., Kawahara, S.
American Journal of Animal and Veterinary Sciences 12 ( 2 ) 58 - 64 2017年12月
記述言語：英語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり
Takeda, T., Matsufuji, H., Nakade, K., Takenoyama, S., Ahhmed, A., Sakata, R., Kawahara, S., Muguruma, M.
Animal Science Journal 88 507 - 516 2017年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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 査読あり
Nakanishi, T., Tokunaga, Y., Yamasaki, M., Erickson, L., Kawahara, S.
Animal Science Journal 87 1554 - 1561 2016年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
DOI： 10.1111/asj.12603
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ACE inhibitory activity of original peptides derived from "milky miso" on hypertensive rats and people 査読あり
Muguruma, M., Kawahara, S., Kusumegi, K., Hishinuma, T., Maruyama, M., Nakamura, T.
Proceedings of the 17th AAAP Animal Science Congress 17 287 - 287 2016年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Protein degradation by autophagy during postmortem storage of mouse skeletal muscle 査読あり
Yamashita, M., Kawahara, S., Morita, T., Kaminaka, S., Sakakibara, S., Nakanishi, T.
Proceedings of the 17th AAAP Animal Science Congress 17 287 - 287 2016年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Phytanic acid and pristanic acid contents in milk and dairy products originated from Japan and European countries 査読あり
Suzuki, R., Nakanishi, T., Matsushita, Y., Kawahara, S.
Proceedings of the 17th AAAP Animal Science Congress 17 361 - 361 2016年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Novel immunomodulatory effects of phytanic acid and its related substances in mice 査読あり
Tomonori Nakanishi, Mayuko Anraku, Ryoji Suzuki, Tomoya Kono, Laurie Erickson, Satoshi Kawahara
Journal of Functional Foods 21 283 - 289 2016年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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－ 査読あり
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年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり
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年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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低分子ヘパリン中の夾雑ムコ多糖類の工業的除去方法 査読あり
村田浩志，嶋村英雄，松久明生，山本啓一，杉山幸司，川村隆生，余田 光，植村英俊，戸田隆雄，六車三治男，河原 聡
日本食品科学工学会誌 61 ( 2 ) 85 - 94 2014年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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年7月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり
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年7月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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 査読あり
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年7月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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 査読あり
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年6月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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 査読あり
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年5月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Application of probiotics from Mongolian dairy products to fermented dairy products and its effects on human defecation 査読あり
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年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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メタボリックシンドロームモデルラット（SHR/NDmcr-cp）における肝臓水解物の血糖に及ぼす影響 査読あり
井上尚典，日髙修二，三浦直良，山田耕太郎，深堀勝博，丸山眞杉，河原 聡，太田一良，六車三治男
薬学雑誌 133 ( 1 ) 117 - 123 2013年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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ブタ肝臓水解物の成分分析と抗酸化活性及びアンギオテンシン変換酵素（ACE）阻害活性の検討 査読あり
井上尚典，浜崎敦子，日髙修二，三浦直良，深堀勝博，丸山眞杉，河原 聡，太田一良，六車三治男
薬学雑誌 133 ( 1 ) 107 - 115 2013年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Inoue N., Inoue N., Hamasaki A., Hidaka S., Miura N., Fukahori M., Maruyama M., Kawahara S., Kawahara S., Ohta K., Ohta K., Muguruma M., Muguruma M.
Yakugaku Zasshi 133 ( 1 ) 107 - 115 2013年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Yakugaku Zasshi
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 in vitro. 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 mM Trolox Equivalent/g, respectively. The IC50 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. © 2013 The Pharmaceutical Society of Japan.
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Effects of liver hydrolysate on the blood glucose in metabolic syndrome model rats (SHR/NDmcr-cp)
Inoue N., Inoue N., Hidaka S., Miura N., Yamada K., Fukahori M., Maruyama M., Kawahara S., Kawahara S., Ohta K., Ohta K., Muguruma M., Muguruma M.
Yakugaku Zasshi 133 ( 1 ) 117 - 123 2013年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Yakugaku Zasshi
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/NDmcrcp (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 d-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 d-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. © 2013 The Pharmaceutical Society of Japan.
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未分画ヘパリン中のムコ多糖類の確認方法およびその工業的除去方法 査読あり
村田浩志，松久明生，山本啓一，戸田隆雄，六車三治男，河原 聡
日本食品科学工学会誌 59 ( 12 ) 628 - 636 2012年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Murata H., Murata H., Matsuhisa A., Yamamoto K., Toda T., Muguruma M., Kawahara S.
Nippon Shokuhin Kagaku Kogaku Kaishi 59 ( 12 ) 628 - 636 2012年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Nippon Shokuhin Kagaku Kogaku Kaishi
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 depolymerization, 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 1HNMR 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 査読あり
Muguruma M., Ahhmed A.M., Kawahara S., Kusumegi K., Hishinuma T., Ohya K., Nakamura T.
Journal of Functional Foods 4 ( 4 ) 810 - 818 2012年10月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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 査読あり
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年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Expression and postmortem proteolysis of cytoskeletal protein talin in chicken meat 査読あり
Yoshito Tomisaka, Abdulatef M. Ahhmed, Satoshi Kawahara, Michio Muguruma
Journal of Warm Regional Society of Animal Science, Japan 54 ( 1 ) 39 - 48 2011年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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冨阪 吉登, AHHMED Abdulatef M, 河原 聡, 六車 三治男
日本暖地畜産学会報 54 ( 1 ) 39 - 48 2011年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Warm Regional Society of Animal Science, Japan
細胞骨格タンパク質talinは，integrinとactin細胞骨格との間の重要な架橋として働いている．ある研究では，熟成した肉の保水性に関与すると報告されている．しかし，talinには２つのアイソフォーム，talin1（T1）およびtalin2（T2）があり，それぞれの生物学的役割は十分には理解されていない．また，T1とT2の肉質における特異的な役割も明確にはなっていない．本研究において，我々は，ニワトリの胸肉，腿肉，砂のう筋および心筋におけるT1とT2の発現量を調べた．また，腿肉におけるtalinの死後変化も調べた．T1のmRNA発現量は，砂のう筋で高く，胸肉で低かった（<I>P</I> < 0.01）が，T2の発現量は砂のう筋で低く胸肉で高かった（<I>P</I> < 0.01）．また，砂のう筋におけるT1は腿肉や心筋よりも高かった（<I>P</I> < 0.01）．8d4，anti-talin2または TA205抗体を用いてウエスタンブロットを行った結果，anti-talin2だけが骨格筋におけるtalinを検出することができた．また，免疫組織染色法においても，8d4ではなくanti-talin2が腿肉の筋繊維の周囲にtalinが局在することを示した．さらに，anti-talin2によってラベルされた腿肉のtalinは死後の貯蔵の間，早期に消失した．これらの結果から，ニワトリ骨格筋における（T1ではなく）T2の死後分解は，鶏肉の肉質に影響する可能性があると考えられた．
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Effects of osmotic dehydration sheets on freshness parameters of Thunnus thynnus stored at cold temperatures 査読あり
K. Saito, N. Hamada-Sato, A.M. Ahhmed, S. Kawahara, M. Muguruma
Journal of Food Processing and Preservation 34 1103 - 1120 2010年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年11月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Quality assessment of pork loin from pigs fed lactic acid-fermented fish byproducts 査読あり
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年10月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effects of soybean curd residue silage on the growth performance, meat quality, and cecal microbial population in finishing pigs 査読あり
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年10月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Animal Science Journal
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 査読あり
Tadashi Sakai, DMS. Munasinghe, Satoshi Kawahara
宮崎大学農学部研究報告 56 115 - 118 2010年2月
記述言語：英語 掲載種別：研究論文（大学，研究機関等紀要）
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ワイン粕給与が肥育豚の排せつ物の性状，臭気および微生物菌叢に及ぼす影響 査読あり
松葉賢次 他
宮崎大学農学部研究報告 56 119 - 125 2010年2月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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オカラサイレージの給与が豚の発育成績，肉質，および盲腸内微生物数に及ぼす影響
DANG Huy Quang, 河原 聡, 告田 政秋, 新美 光弘, 堀之内 正次郎, 岩切 正芳, 六車 三治男
日本暖地畜産学会報 53 ( 2 ) 145 - 155 2010年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本暖地畜産学会
非加熱のリサイクル飼料製造法を開発する目的で，宮崎県内で発生した豆腐製造残さ（オカラ），親サトイモ発酵物等を混合した後，バッグ内で乳酸発酵させてオカラサイレージを調製した．さらに，このオカラサイレージを15%，30%および60%含有し，トウモロコシ等で粗タンパク質量を調整した試験飼料を作製した．これらの飼料を仕上期の肥育豚に60日間自由摂食させた．同時に市販配合飼料を給与する試験区も設け，生産性の比較等を行った．肥育豚の発育成績はオカラサイレージ15%給与区のみが他の3区と比較して有意に低下した（P<0.05）．サイレージ30%区および60%区のロース肉は，他の2区のそれと比較して，脂肪含量が高く，剪断力価が低くなった．また，オカラサイレージの給与はロース肉の脂肪酸組成に明確な影響を及ぼさず，脂肪融点について試験区間で有意な差を認めなかった．また，他の2区と比較して，サイレージ30%と60％給与区では多価不飽和脂肪酸／飽和脂肪酸比およびn-6／n-3比が若干低下した．また，市販配合飼料を給与した豚と比較して，オカラサイレージを給与した豚の盲腸内容物では大腸菌群，エンテロバクター科細菌，および大腸菌の菌数が有意に減少した（P<0.05）．以上の結果から，オカラサイレージの肥育豚への給与は豚肉の品質を低下させず，肥育豚の衛生状態を改善できることが示唆された．
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乳酸発酵した水産廃棄物を給与して生産した豚ロース肉の品質評価
DANG Huy Quang, 河原 聡, 中島 有紀子, 浜本 信也, 告田 政秋, 永崎 収一, 堀之内 正次郎, 岩切 正芳, 六車 三治男
日本暖地畜産学会報 53 ( 2 ) 133 - 143 2010年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本暖地畜産学会
乳酸発酵した水産廃棄物の給与が豚肉の脂肪酸組成，色調，酸化安定性および官能特性に及ぼす影響について検討した．マアジのあらを主体とする水産廃棄物に乳酸菌スターターを添加，発酵し，乳酸発酵水産副生物（LFB）を調製した．このLFBと配合飼料を等量混合し，ビタミンとミネラル混合物を添加した試験飼料を調製した．これを給与して生産した豚ロース肉の品質について，配合飼料給与（配合区）および配合飼料の5%を市販魚粉（魚粉区）に置換した飼料により生産した豚ロース肉と比較した．LFB給与は赤身部分の肉色，ドリップロス，皮下脂肪の融点に顕著な影響を及ぼさなかった．しかし，LFB区の豚肉は脂肪色が若干褐変する傾向が認められ，脂肪含量が配合区より低くなった．豚肉脂肪の性質に関しては，LFB区の豚肉は，他の区と比較して，エイコサペンタエン酸（EPA）とドコサヘキサエン酸（DHA）含量が高かった（P<0.01）．一方，脂肪中のリノール酸含量は減少し，これに伴ってn-6/n-3比が改善された．しかし，LFB区の豚肉は酸化安定性が低下し，1週間の冷蔵保存後のTBARS値は他の試験区の値より高かった．加えて，官能検査では匂いを中心に評価が低かった．これらの要因として，EPAやDHA含量の増加に伴う酸化ポテンシャルの上昇や，飼料中の低いビタミンE含量の影響などが考えられた．
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Sakai T., Yamaguchi T., Kawahara S.
Nippon Suisan Gakkaishi (Japanese Edition) 75 ( 3 ) 453 - 455 2009年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Nippon Suisan Gakkaishi (Japanese Edition)
水産練り製品製造中の脂質酸化の変動を明らかにするため，ちくわ及びかまぼこ中の 4-ヒドロキシヘキセナール（HHE）とマロンアルデヒド（MA）含量を測定した。スケソウダラより作成した冷凍すり身から，ちくわは焼きにより，かまぼこは蒸しにより作成した後，0℃ にて 2 日間貯蔵した。加工前後及び貯蔵期間中，ちくわ及びかまぼこの HHE 含量は有意ではないが増加した。加工後ちくわの MA 含量は有意に増加し，かまぼこの MA 含量は有意に減少した。貯蔵 2 日目にちくわの MA 含量は有意に減少し，かまぼこのそれは有意に増加した。<br>
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新規調製ソフトミートローフの官能特性評価 査読あり
黒田留美子，アブドラティフ アーメド，難波 靖，河原 聡，中出浩二，沼田正寛，中村豊郎，入江正和，原田 宏，六車三治男
日本暖地畜産学会報 52 ( 2 ) 43 - 48 2009年10月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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高齢者用チキンミートローフの物性改良 査読あり
黒田留美子，アブドラティフ アーメド，難波 靖，河原 聡，中出浩二，沼田正寛，中村豊郎，入江正和，原田 宏，六車三治男
日本暖地畜産学会報 52 ( 2 ) 23 - 28 2009年10月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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解繊処理竹材サイレージ給与が山羊の乳生産に及ぼす影響 査読あり
中西良孝，東めぐみ，西田理恵，高山耕二，伊村嘉美，河原 聡
日本暖地畜産学会報 52 ( 2 ) 11 - 15 2009年10月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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水産練り製品中の脂質過酸化由来有毒アルデヒド，4-ヒドロキシヘキセナール及びマロンアルデヒド含量の変動 査読あり
境 正，山口 徹，河原 聡
日本水産学会誌 75 ( 3 ) 453 - 455 2009年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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KAWAHARA Satoshi, TAKENOYAMA Shin-ichi, TAKUMA Kazuaki, MUGURUMA Michio, YAMAUCHI Kiyoshi
Animal science journal 80 ( 4 ) 468 - 474 2009年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Meat Science
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年6月
記述言語：英語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年5月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年5月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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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うっ帯性乳腺炎動物モデルの作成 査読あり
植川千愛，平田尚子，内田和幸，松田達郎，窄野昌信，福田亘博，河原 聡，菅沼ひろ子，篠原久枝，江藤 望
宮崎大学農学部研究報告 55 75 - 82 2009年1月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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Effect of fermented apple solution on the textural properties of beef loin steak 査読あり
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年1月
記述言語：英語 掲載種別：研究論文（大学，研究機関等紀要）
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Lipid peroxidation-derived toxic aldehyde, 4-hydroxynonenal contents in roast pork of some chinese restaurants in Miyazaki 査読あり
Tadashi Sakai, Satoshi Kawahara
宮崎大学農学部研究報告 55 83 - 86 2009年1月
記述言語：英語 掲載種別：研究論文（大学，研究機関等紀要）
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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年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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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黒田 留美子, アーメド アブドラティフ, 難波 靖, 河原 聡, 中出 浩二, 沼田 正寛, 中村 豊郎, 入江 正和, 原田 宏, 六車 三治男
日本暖地畜産学会報 52 ( 2 ) 43 - 48 2009年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Warm Regional Society of Animal Science, Japan
本研究では，畜肉を用いて，咀嚼・嚥下機能の低下した高齢者に受け入れられるソフト食品の開発を行った．<BR>まず，牛モモ肉，豚バラ肉，卵黄，オリーブオイル，玉葱，片栗粉，生姜，ゼラチンを混合し，スチームコンベクションオーブンを利用して100％の水蒸気中，85℃で8分間加熱調理を行い，新規なミートローフを調製した．このミートローフは，咀嚼・嚥下困難者用食品と同様のゲル形状で，その破断強度は舌でつぶせる範囲（10<SUP>4</SUP> N/m<SUP>2</SUP>以下）よりもはるかに低く，付着性と凝集性からも，誤嚥の少ない，高齢者に最適な良質なタンパク質を含むソフト食品と考えられた．次に，介護老人保健施設の高齢者（平均年齢：86歳）を対象に官能評価を行った結果，ミートローフが咀嚼・嚥下障害（ソフト(3)グレード）のある高齢者に受け入れられることが明らかになった．また，裏ごしをして繊維分を除去したミートローフは，75歳の女性を対象にした嚥下造影検査の結果からも，スムースに飲み込めることが確認された．
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黒田 留美子, アーメド アブドラティフ, 難波 靖, 河原 聡, 中出 浩二, 沼田 正寛, 中村 豊郎, 入江 正和, 原田 宏, 六車 三治男
日本暖地畜産学会報 52 ( 2 ) 23 - 28 2009年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Warm Regional Society of Animal Science, Japan
本研究の目的は，食肉を用いて咀嚼・嚥下困難な高齢者に受け入れられるソフト食品を開発研究することである．<BR>そこで，ショウガ，ジャガイモ・デンプン，タマネギ，味噌と新鮮な生クリームを添加し調製した鶏肉ペースと起泡卵白を混合し，スチームコンベクションオーブンを利用して100％の水蒸気中，80℃で20分間加熱調理することにより，新規なチキンミートローフを開発した．介護老人保健施設での高齢者（平均年齢：82歳）を対象に官能評価をした結果，チキンミートローフが嚥下障害（ソフト(2)グレード）のある高齢者に受け入れられることが明らかになった．また，裏ごしをして繊維分を除去したチキンミートローフは，88歳の女性を対象にした嚥下造影検査の結果からも，スムースに飲み込めることが確認され，咀嚼嚥下困難者用食品のゲル形状にも適合できることが明らかになった．<BR>以上の結果，食肉を利用した高齢者ソフト食の製造に関する有益な基礎的知見を得ることができた．
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中西 良孝, 東 めぐみ, 西田 理恵, 高山 耕二, 伊村 嘉美, 河原 聡
日本暖地畜産学会報 52 ( 2 ) 11 - 15 2009年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Warm Regional Society of Animal Science, Japan
モウソウチク（<I>Phyllostachys pubescens</I>）の飼料化促進を図るため，解繊処理竹材と甘藷焼酎粕を原物重比で41：59に混合した後に白ヌカを10％添加した竹材サイレージの発酵品質，嗜好性および栄養価が良好であったという前報の結果を踏まえ，ルーサンヘイキューブのみを給与した対照区とそのTDNの30％を竹材サイレージで代替給与した試験区を設定し，泌乳山羊2頭を用いた4期の反転法による泌乳試験を行い，乳量，乳成分および山羊乳の脂肪酸組成について比較検討した．その結果，代謝体重当たりのDCP摂取量は対照区と比べ試験区で有意に少なかった（P<0.01）ものの，代謝体重当たりの乾物，TDN，NDFおよびADF摂取量に両区間で有意差は認められなかった．乳量および乳成分に区間差は認められなかったが，乳中総脂肪酸に占める不飽和脂肪酸割合は試験区で高い傾向を示し，とくにオレイン酸（C18：1）およびリノール酸（C18：2）割合は有意に増加した（P<0.05）．<BR>以上より，竹材に焼酎粕と糟糠類を添加してサイレージ化し，慣行飼料に一部代替給与した泌乳山羊の乳生産は慣行飼料と比べ遜色なく，乳中の脂肪酸組成に占める不飽和脂肪酸割合は増加することが明らかになり，乳質面で付加価値を高める可能性が示唆された．
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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年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Identification of an antihypertensive peptide derived from chicken bone extract 査読あり
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年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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肉用豚の産肉性および肉質に及ぼすカンショ茎葉添加飼料給与の影響
竹之山 愼一, 井本 貴典, 林 ひとみ, 河原 聡, 岩切 正芳, 来間 太志, 吉元 誠, 六車 三治男
日本畜産學會報 = The Japanese journal of zootechnical science 79 ( 4 ) 491 - 496 2008年11月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Japanese Society of Animal Science
本研究では，カンショ茎葉の有効利用とそれらの有する機能性成分を活かした家畜飼料の開発を目的とし，肉用豚の産肉性および肉質に及ぼすカンショ茎葉添加飼料給与の影響について調査した．三元交雑種（ニューハマユウW×L×D）に肥育前期（30 kg～）より出荷まで，市販飼料（対照区）にカンショ茎葉乾燥5％添加した飼料（試験区）を給餌し，その間の成育状況（肥育日数，飼料摂取量，飼料要求率など），産肉性（一日増体重，背脂肪厚，ロース断面積など），肉質（ビタミンE, 脂質含量，脂肪酸組成など），内臓検査所見について調べた．カンショ茎葉飼料の嗜好性は良好であり，発育性は両区で大きな差は認められず，内臓検査所見では試験区が良い傾向にあった．肉質は脂質含量や脂肪酸組成には有意差は認められなかったが，脂肪組織中のビタミンEは試験区が有意に高い値を示した．カンショ茎葉が肉用豚の飼料として有効利用可能であり，食肉の付加価値を高められる可能性が示唆された．
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肉用豚の産肉性および肉質に及ぼすカンショ茎葉添加飼料給与の影響 査読あり
竹之山愼一，井本貴典，林ひとみ，河原 聡，岩切正芳，来間太志，吉本 誠，六車三治男
日本畜産学会報 79 ( 4 ) 491 - 496 2008年11月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Changes in the Contents of Lipid Oxidation-Derived Toxic Aldehydes, 4-hydroxy-2-hexenal and Malonaldehyde, in Surimi Products 査読あり
Tadashi Sakai, Thoru Yamaguchi, Satoshi Kawahara
Proceedings of the WFC 2008 1 48 - 49 2008年10月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Porcine skeletal muscle troponin is a good source of peptides with angiotensin-Ⅰ converting enzyme inhibitory activity and antihypertensive effects in spontaneously hypertensive rats 査読あり
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年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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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肉用牛の産肉性および肉質に及ぼすカンショ茎葉添加飼料給与の影響 査読あり
竹之山愼一，河原 聡，アーメド アブドラティフ，森 弘，垂水啓二郎，石黒浩二，吉本 誠，六車三治男
宮崎大学農学部研究報告 54 77 - 84 2008年1月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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肉用牛の産肉性および肉質に及ぼすカンショ茎葉添加飼料給与の影響
竹之山 愼一, 河原 聡, アーメド アブドラティフ, 森 弘, 垂水 啓二郎, 石黒 浩二, 吉元 誠, 六車 三治男
宮崎大学農学部研究報告 54 77 - 84 2008年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：宮崎大学
本研究では、カンショ茎葉を肉用牛用の飼料として有効利用の可能性について検討するために、5％のカンショ茎葉添加飼料を給与し、成育状況、産肉性、肉質および脂質過酸化度について調査した。その結果、成育状況に差異は認められず、発育に影響を及ぼさないことが示され、枝肉成績では、枝肉歩留や脂肪交雑において対照区に比較して試験区が高値を示す傾向にあり、カンショ茎葉給与により産肉性の向上が示唆された。ロース肉中の脂質含量は僅かに試験区が高い傾向にあり、脂肪交雑の結果の裏付けとなった。ロース肉および周辺脂肪の脂肪酸組成や遊離アミノ酸含量には明白な差異は認められず、カンショ茎葉給与はこれらへ影響しないことが示され、食味に直接関与する可能性が低いことが示唆された。ロース肉および周辺脂肪のビタミンE含量には差異は認められず、本結果はカンショ茎葉給与による影響は少ないことが示された。ロース肉の貯蔵による脂質過酸化物量については、開始時に有意（P＜0.05）に試験区が低値を示し、貯蔵期間中の脂質過酸化物の増加も抑制される傾向にあった。以上の結果より、バイオリサイクル研究の観点から食品収穫後の残渣であるカンショ茎葉は肉用牛の飼料として利用できる可能性が示唆された。また、ビタミンEはロース肉および周辺脂肪中に蓄積はしないものの、カンショ茎葉給与により脂質過酸化物量の低い、高品質の食肉の生産が期待された。
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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年11月
記述言語：英語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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 査読あり
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年9月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Inconsistency in the improvements of gel strengh in chicken and pork sausages induced by microbial transglutaminase 査読あり
S. Kawahara, A.M. Ahhmed, K. Ohta, K. Nakade, M. Muguruma
Asian-Australasian Journal of Animal Science 20 ( 8 ) 1285 - 1291 2007年8月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Kawahara S., Ahhmed A., Ohta K., Nakade K., Muguruma M.
Asian-Australasian Journal of Animal Sciences 20 ( 8 ) 1285 - 1291 2007年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Asian-Australasian Journal of Animal Sciences
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年7月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Meat Science
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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卵用鶏の産卵性および卵質に及ぼすカンショ茎葉添加飼料給与の影響 査読あり
竹之山愼一，河原 聡，林ひとみ，井本貴典，長瀬朋子，安藤忠弘，石黒浩二，吉本 誠，六車三治男
宮崎大学農学部研究報告 53 ( 1・2 ) 93 - 99 2007年3月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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In vitroでのルーメン微生物による共役リノール酸合成 査読あり
河原 聡，目 和典，新美光弘，川村 修，六車三治男
宮崎大学農学部研究報告 53 ( 1・2 ) 101 - 106 2007年3月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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食肉加工品製造における過熱蒸気の利用 査読あり
河原 聡，中村純也，六車三治男
宮崎大学農学部研究報告 53 ( 1・2 ) 108 - 113 2007年3月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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河原 聡, 目 和典, 新見 光弘, 川村 修, 六車 三治男
宮崎大学農学部研究報告 53 ( 1 ) 101 - 106 2007年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：宮崎大学
ルーメン内微生物によるc9、11 CLAの選択的調製法を確立するための基礎的研究を行った。ヤギ第一胃より採取したルーメン微生物を種々の化学構造を有するリノール酸と共に培養したところ、リノール酸ナトリウムおよび遊離リノール酸を添加した場合に、c9、11 CLAが生成した。また、同時に10、c12 CLAも生成することが示された。弱酸性から中性pHの培地中ではc9、11 CLAの飽和化反応が促進されたため、9c、11 CLAの収量は減少した。一方、弱アルカリ性培地ではc9、11 CLAの生成量が増加した。ルーメン微生物によるCLA合成には添加する前駆脂肪酸の化学構造が重要であり、また、培養液のpHを最適化することにより生成したCLAの飽和化を抑制することが重要であることが示唆された。
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河原 聡, 中村 純也, 六車 三治男
宮崎大学農学部研究報告 53 ( 1 ) 107 - 113 2007年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：宮崎大学
本研究では、過熱蒸気調理が豚肉加工品（豚肉パテ）の加熱歩留、脂質過酸化および脂質過酸化が原因となり発生する異常臭であるwarmed-over flavor（WOF）に及ぼす影響について検討した。一般に過熱蒸気調理には歩留向上、可食期間の延長など、食品加工上あるいは流通上の長所を有する。本研究の結果はそれら加熱調理の調書の一部を支持するものであった。また、過熱蒸気による豚肉パテの調理はアミノ-カルボニル反応に起因する褐変の進行を著しく抑制した。それに対し、脂質過酸化の抑制という観点からは、過熱蒸気による食肉の調理に優位性を認めることはできず、特に180℃において過熱蒸気調理した豚肉パテの脂質過酸化は著しく進行した。脂質過酸化の進行に伴い、過熱蒸気調理した豚肉パテ中のリノール酸含量は、他の加熱方法によるものと比較して、有意に減少した。一方、WOFについては、その強さや臭いの質が加熱方法により異なる傾向を示した。特に、過熱蒸気調理は食肉加工品の不快風味の一つである獣臭の発生を抑制することが示唆された。
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卵用鶏の産卵性および卵質に及ぼすカンショ茎葉添加飼料給与の影響
竹之山 愼一, 河原 聡, 林 ひとみ, 井本 貴典, 長瀬 朋子, 安藤 忠弘, 石黒 浩二, 吉元 誠, 六車 三治男
宮崎大学農学部研究報告 53 ( 1 ) 93 - 99 2007年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：宮崎大学
本研究では、廃棄処分されているカンショ茎葉を卵用鶏用の飼料として有効利用可能であるかについて検討するために、0％、3％、5％、10％のカンショ茎葉添加飼料を給与し、産卵率、摂取量、卵質および卵黄内の機能性成分等について調査した。その結果、ヘンディ産卵率においてカンショ茎葉の添加量が増加するにつれてやや減少傾向が見られたものの鶏卵生産に支障をきたすほどはなかった。飼料摂取量および卵質については、カンショ茎葉給餌による顕著な影響は見られず、各区とも良好な結果であった。また、卵黄中の脂肪酸組成に関しては各区ともあまり変化なかった。一方、卵黄中ビタミンE含量は、カンショ茎葉粉末を添加した際、わずかではあるが増加する傾向が認められた。卵黄中のルテイン含量も同様に、カンショ茎葉粉末の添加量が増加するにつれ増加した。これらのことからカンショ茎葉中のビタミンEとともにルテインが卵黄中に移行したと推測された。以上の結果より、バイオリサイクル研究の観点から食品収穫後の残渣であるカンショ茎葉は卵用鶏の飼料として添加し再利用できる可能性が示唆された。また、カンショ茎葉中のビタミンEおよびルテインは卵黄中に移行することが示され、カンショ茎葉給餌による高品質な鶏卵の生産が期待された。
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Effects of a humidity-stabilizing sheet on the color and k value of beef stored at cold temperatures. 査読あり
K. Saito, A.M. Ahhmed, H. Takeda, S. Kawahara, M. Irie, M. Muguruma
Meat Sci. 75 ( 2 ) 275 - 282 2007年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0℃. 査読あり
D.M.S. Munasinghe, S. Kawahara, T. Sakai
Bioscience, Biotechnology, and Biochemistry 70 ( 12 ) 3036 - 3038 2006年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Sakai T., Shimizu Y., Kawahara S.
Bioscience, Biotechnology and Biochemistry 70 ( 4 ) 815 - 820 2006年5月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
T. Sakai, Y. Shimizu, S. Kawahara
Biosci. Biotechnol. Biochem. 70 ( 4 ) 815 - 820 2006年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effect of existence of exogenous protein on physicochemical properties of heat- and transglutaminase-induced bovine collagen-peptide gel. 査読あり
Y. Erwanto, S. Kawahara, K. Katayama, A.M. Ahhmed, K. Yamauchi, K.B. Chin, M. Muguruma
J. Food Sci. 70 ( 9 ) 505 - 509 2005年9月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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茶殻の給与がブロイラーの肉質および脂質酸化抑制に及ぼす影響 査読あり
金子国雄，迫 宏一，河原 聡，古瀬充宏，六車三治男
日本家禽学会誌 42 ( 3 ) 159 - 164 2005年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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境 正, 河原 聡
食品衛生学雑誌 46 ( 3 ) 121 - 123 2005年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：[日本食品衛生学会]
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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
T. Sakai, S. Kawahara
J. Food Hyg. Soc. Japan 46 ( 3 ) 121 - 123 2005年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Inhibitory profile of nonapeptide derived from porcine troponin C against angiotensinⅠ-converting enzyme. 査読あり
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年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Sakai T., Munasinghe D., Kashimura M., Sugamoto K., Kawahara S.
Meat Science 66 ( 4 ) 789 - 792 2004年4月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Meat Science
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年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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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河原 聡, 田丸 靜香, 窄野 昌信, 福田 亘博, 池田 郁男
榮養學雑誌 62 ( 1 ) 1 - 7 2004年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本栄養改善学会
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河原 聡, 田丸 靜香, 窄野 昌信, 福田 亘博, 池田 郁男
栄養学雑誌 62 ( 1 ) 1 - 7 2004年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年9月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Asian-Australasian Journal of Animal Sciences
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. 査読あり
K. Katayama, H. Fuchu, M. Sugiyama, S. Kawahara, K. Yamauchi, Y. Kawamura, M. Muguruma
Asian-Aust. J. Anim. Sci. 16 ( 9 ) 1384 - 1389 2003年9月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Changes in mitochondrial fatty acid composition following temperature acclimation of carp and their possible effects on F0F1-ATPase activity. 査読あり
S. Itoi, S. Kawahara, H. Kondo, T. Sakai, S. Watabe
Fish. Physiol. Biochem. 29 ( 3 ) 237 - 244 2003年9月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年5月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
T. Nakanishi, T. Koutoku, S. Kawahara, A. Murai, M. Furuse
Neurosci. Lett. 341 ( 2 ) 135 - 138 2003年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef. 査読あり
T. Sakai, D.M.S. Munasinghe, M. Kashimura, K. Sugamoto, S. Kawahara
Meat Sci. 66 ( 4 ) 789 - 792 2003年4月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
K. Katayama, H. Fuchu, A. Sakata, S. Kawahara, K. Yamauchi, Y. Kawamura, M. Muguruma
Asian-Aust. J. Anim. Sci. 16 ( 3 ) 417 - 424 2003年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
Munasinghe 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年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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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年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
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年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. 査読あり
M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S.K. Sathe, T. Soeda
Meat Sci. 63 191 - 197 2003年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexanal in smoked fish meat products. 査読あり
D.M.S. Munasinghe, K. Ichimaru, M. Ryuno, U. Ueki, T. Matsui, K. Sugamoto, S. Kawahara, T. Sakai
Fish. Sci. 69 ( 2 ) 189 - 194 2003年2月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products
Munasinghe D., Ichimaru K., Ryuno M., Ueki N., Matsui T., Sugamoto K., Kawahara S., Sakai T.
Fisheries Science 69 ( 1 ) 189 - 194 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Fisheries Science
Contents of 4-hydroxy-2E-hexenal (HHE), hepatotoxic aldehydes, in smoked fish meat products (smoked salmon and fish meat sausage) were analyzed. Large differences in these contents between the different samples were observed. Very low levels of HHE were detected in fish meat sausage samples. However, a high level of HHE was observed in one batch of smoked salmon. Changes of HHE contents in yellowtail meat containing cherry and sugi wood vinegar stored at 0°C were also analyzed for 7 days. Malonaldehyde (MA) was also analyzed in these samples as an index of the lipid peroxidation level. After 3 or 7 days of storage, HHE contents in both wood vinegar-added samples were significantly higher, but MA contents were significantly lower than those of the control.
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Muguruma M., Tsuruoka K., Katayama K., Erwanto Y., Kawahara S., Yamauchi K., Sathe S., Soeda T.
Meat Science 63 ( 2 ) 191 - 197 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Meat Science
Consumer demands for poultry processed meats have increased due to low fat content. In this experiment, chicken sausages were manufactured with various biopolymers prepared from soybean protein, casein, whey protein isolate (WPI), mixtures of soybean protein and casein, and soybean protein and WPI. The extent of various biopolymer formations was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high performance liquid chromatography. Cross-linking soybean protein and casein or WPI by transglutaminase provided biopolymers with improved heat stability and emulsifying property. Shear force of chicken sausages were measured to evaluate the addition of biopolymer on the hardness in the presence of 0.05 or 0.2% sodium tripolyphosphate (STPP). The texture of chicken sausages was improved by the addition of such biopolymers even in the presence of 0.05% STPP. These results suggested that chicken sausage texture was improved by the formation of network structures that contribute to hardness of sausage gels with the addition of biopolymers. Thus, addition of biopolymers in the manufacture of chicken sausages may permit reduction in phosphate content without loss in texture. © 2002 Elsevier Science Ltd. All rights reserved.
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Katayama K., Tomatsu M., Fuchu H., Sugiyama M., Kawahara S., Yamauchi K., Kawamura Y., Muguruma M.
Animal Science Journal 74 ( 1 ) 53 - 58 2003年2月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Animal Science Journal
To search for a novel angiotensin I-converting enzyme (ACE) inhibitory peptide, porcine skeletal troponin was hydrolyzed with pepsin. This hydrolysate showed ACE inhibitory activity, and was applied to various kinds of chromatography to separate an active peptide. Analysis using a protein sequencer identified this peptide as RMLGQTPTK (9mer). This sequence was estimated to occur at the 44-52 position of troponin C, and its 50% inhibitory protein concentration (IC50) was 34 μM. RMLGQTP (7mer), a partial peptide of 9mer, showed activity with an IC50 of 503 μM. RP-HPLC analysis of a reaction mixture of 9mer and ACE showed that 9mer was slowly hydrolyzed by ACE. On the other hand, 7mer was rapidly hydrolyzed by ACE. Activity of 9mer was reduced as its hydrolysis by ACE proceeded. To estimate the resistance of 9mer to digestive proteases after oral administration, it was reacted with pepsin, α-chymotrypsin, or trypsin. In each of these reaction mixtures, a significant amount of 9mer remained as a substrate after digestion. Remaining ACE inhibitory activity was close to that of 9mer. These results suggest that 9mer might not be digested after oral administration, because of its relatively high resistance to digestive proteases. Therefore, 9mer might be expected to work well in vivo as an ACE inhibitor.
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Purification and characterization of an angiotensinⅠ-converting enzyme inhibitory peptide derived from porcine troponin C. 査読あり
K. Katayama, M. Tomatsu, H. Fuchu, M. Sugiyama, S. Kawahara, K. Yamauchi, M. Muguruma
Anim. Sci. J. 74 ( 1 ) 53 - 58 2003年1月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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山内 清, 河原 聡, 竹之山 愼一
ミルクサイエンス 52 ( 1 ) 17 - 31 2003年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本酪農科学会
本稿では、反芻動物由来食品のCLAに関わる諸要因に焦点を絞って文献並びに筆者らのこれまでに得られた結果を踏まえて概説すると同時に、最近明らかにされた生体組織でのｔ－バクセソ酸からのCLAへの変換の概要を記述する。さらに乳製品に利用される乳酸菌などの中には、リノール酸を基質としてCLAを生合成する菌種がスクリーニソグされているので、そのことについて紹介する。また高CLA牛乳から製造した高CLA含有バターをラットに投与して、ラットの乳腺腫瘍の抑制効果を確認した実験の紹介をする。最後に、これまでに明らかにされた実験動物(in vivo)およびヒトに対するCLAへの生理機能の具体的研究動向を経年的に表示して紹介する。
DOI： 10.11465/milk.52.17
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Evaluation of beef tallow as a natural source of conjugated linoleic acid
KAWAHARA Satoshi, TAKENOYAMA Shin-ichi, NAGATO Chizuko, MUGURUMA Michio, ITO Tatsumi, YAMAUCHI Kiyoshi
Animal science journal 73 ( 6 ) 533 - 539 2002年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Evaluation of beef tallow as a natural source of conjugated linoleic acid. 査読あり
S. Kawahara, S. Takenoyama, C. Nagato, M. Muguruma, T. Ito, K. Yamauchi
Anim. Sci. J. 73 ( 6 ) 533 - 539 2002年12月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Effect on heating on polymerization of pig skin collagen using microbial transglutaminase. 査読あり
Y. Erwanto, M. Muguruma, S. Kawahara, T. Tsutsumi, K. Katayama, K. Yamauchi, T. Morishita, Y. Kai, S. Watanabe
Asian-Aust. J. Anim. Sci. 15 ( 8 ) 1204 - 1209 2002年8月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Peptide inhibitor of angiotensinⅠ-converting enzyme derived from porcine troponin C. 査読あり
K. Katayama, M. Tomatsu, S. Kawahara, K. Yamauchi, H. Fuchu, M. Sugiyama, Y. Kawamura, M. Muguruma
Proc. 48th Int. Congr. Meat Sci. Technol. 2 994 - 995 2002年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Accelerating effect of milk whey peptides on color formation in meat products. 査読あり
M. Muguruma, T. Nishi, S. Kawahara, K. Yamauchi, H. Fujino, R. Sakata, T. Okayama
Proc. 48th Int. Congr. Meat Sci. Technol. 2 874 - 875 2002年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Effect of heating on polymerization of pig skin collagen using microbial transglutaminase
Erwanto Y., Muguruma M., Kawahara S., Tsutsumi T., Katayama K., Yamauchi K., Morishita T., Kai Y., Watanabe S.
Asian-Australasian Journal of Animal Sciences 15 ( 8 ) 1204 - 1209 2002年8月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Asian-Australasian Journal of Animal Sciences
Polymerization of heated or unheated pig skin collagen using microbial transglutaminase (MTGase) was investigated. Pig skin collagen samples were heated or left unheated, then enzymatically polymerized with MTGase. SDS-PAGE was conducted to confirm the intermolecular polymer and the results showed similar bands between samples without MTGase and unheated samples with MTGase. The polymerized product of pig skin collagen was not formed in unheated samples, even when MTGase was added during incubation. Different results were obtained from samples heated at 80°C and 100°C for 2 min, whereas the SDS-PAGE pattern indicated that a polymer band was generated in both cases. The heat treatment successfully modified the native structure of collagen and also made collagen more reactable in the MTGase polymerization system. Scanning Electron Microscope (SEM) investigation of pig skin collagen showed a biopolymer structure through intermolecular collagen crosslinking, while there were no intermolecular crosslinks in samples not treated with MTGase. There were no significant differences in fibril diameter between treated samples and controls. These results suggest that heat treatment of native pig skin collagen enhanced the polymerization capability of MTGase.
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河原 聡, 竹之山 愼一, 山内 清
バイオサイエンスとインダストリー = Bioscience & industry 60 ( 3 ) 11 - 16 2002年3月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：バイオインダストリ-協会
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Effect of wood vinegar on lipid peroxidation of fish
MUNASINGHE DEEPTHI M. S., SUGAMOTO KAZUHIRO, ICHIMARU KEN-ICHIRO, RYUNO MIYO, UEKI NOBUHIKO, KAWAHARA SATOSHI, SAKAI TADASHI
Fisheries science 68 ( 2 ) 1375 - 1378 2002年
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：公益社団法人 日本水産学会
The lipid peroxidation in smoked salmon and two wood vinegars {commercial wood vinegar (WV) and cherry wood vinegar (CWV)} treated fish meat was evaluated using malonaldehyde (MA), 4-hydroxy-2E-hexenal (HHE) and carbonyl protein (CP) as indices for a 7-day storage period at 4°C. Smoked salmon samples showed a high variation of MA, and extremely high levels of MA and HHE indicate uneven distribution of smoke constituents and high pro-oxidative activity respectively, making smoking unsuitable. Of the two wood vinegars, CWV treated fish meat gave high levels of HHE, MA and CP compared with that of the control, demonstrating CWV as a pro-oxidant. However, in WV treated samples, the control showed a higher level of MA compared with that of treated samples, whereas the treated samples showed higher levels of HHE and CP compared with that of the control, making it difficult to decide whether WV suppresses or stimulates the peroxidation. In both wood vinegar treated samples, the variation of indices during storage period does not show a clear pattern in relation to type of wood vinegar used or its concentration. This indicates a complexity of the peroxidative mechanism due to its high dependency on numerous factors.
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山羊乳の成分と風味に及ぼす給与飼料の影響 査読あり
中西良孝, 徳留ひとみ, 萬田正治, 河原 聡, 山内 清
鹿児島大学農学部附属農場研究報告 26 11 - 18 2001年3月
記述言語：日本語 掲載種別：研究論文（大学，研究機関等紀要）
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Studies on the 9 cis, 11 trans Conjugated Linoleic Acid Contents of Meat and Dairy Products
Takenoyama Shin-ichi, Kawahara Satoshi, Muguruma Michio, MURATA Hisashi, YAMAUCHI Kiyoshi
日本畜産學會報 = The Japanese journal of zootechnical science 72 ( 1 ) 63 - 71 2001年1月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Japanese Society of Animal Science
In this paper, the 9cis, 11trans conjugated linoleic acid (9c, 11t CLA) contents of commercially available meat products and cheeses were determined using our developed method for measuring 9c, 11t CLA in order to obtain basic data about the 9c, 11t CLA content of animal products. The 9c, 11t CLA contents of domestic and imported meat products and cheeses and of ruminant and nonruminant meat products were compared. The mean 9c, 11t CLA content of the domestic meat products was not significantly different from that of the imported meat products. The 9c, 11t CLA content of meat products in which meat from ruminant animals was formulated as raw material was clearly higher than that of meat products from nonruminant animals. The imported cheese products had a higher 9c, 11t CLA content than the domestic products. The 9c, 11t CLA concentrations (mg/g lipid) of cheeses high in lipid content appeared to be relatively higher compared to those low in lipid content. Quantitative relationships between 9c, 11t CLA and other fatty acids in animal products originating from ruminant animals showed a negative correlation between 9c, 11t CLA and linoleic acid and a positive correlation between 9c, 11t CLA and vaccenic acid. The results of this study indicate that the large variations in 9c, 11t CLA contents of animal products may depend primarily on the materials from which they originate.
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Studies on the 9 cis, 11 trans conjugated linoleic acid contents of meat and dairy products. 査読あり
S. Takenoyama, S. Kawahara, M. Muguruma, H. Murata, K. Yamauchi
Anim. Sci. J. 72 ( 1 ) 63 - 71 2001年1月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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六車 三治男, 河原 聡
食肉の科学 41 ( 2 ) 221 - 225 2000年12月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Improvement in the functional properties of sausages by addition of biopolymers preparated from soybean protein and milk protein using microbial transglutaminase. 査読あり
M. Muguruma, K. Tsuruoka, K. Katayama, S. Kawahara, K. Yamauchi, T. Soeda
Proc. 46th Int. Congr. Meat Sci. Technol. 1 266 - 267 2000年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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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年11月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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年9月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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Takenoyama Shin-ichi, Kawahara Satoshi, Murata Hisashi, YAMAUCHI Kiyoshi
Animal science journal 70 ( 5 ) 336 - 342 1999年9月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：Japanese Society of Animal Science
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. 査読あり
M. Sakono, F. Miyanaga, S, Kawahara, K. Yamauchi, N. Fukuda, K. Watanabe, T. Iwata, M. Sugano
Lipids 34 ( 9 ) 997 - 1000 1999年9月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Gel strength enhancement of sausages treating with microbial transglutaminase. 査読あり
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年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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An immunopeptide in beef. - Purification of a peptide releasing interleukin 1βfrom macrophages - 査読あり
S. Kawahara, K. Yamauchi, M. Muguruma, T. Ito
Proc. 45th Int. Congr. Meat Sci. Technol. 2 678 - 679 1999年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Effect of humidity stabilizing sheet on cold storage of beef. 査読あり
T. Saito, S. Kawahara, M. Muguruna
Proc. 45th Int. Congr. Meat Sci. Technol. 2 650 - 651 1999年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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A method for determining 9 cis, 11 trans conjugated linoleic acid and some factors influencing its concentration in meat. 査読あり
S. Takenoyama, S. Kawahara, H. Murata, M. Muguruma, K. Yamauchi
Proc. 45th Int. Congr. Meat Sci. Technol. 2 476 - 477 1999年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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山内 清, 河原 聡, 竹之山 愼一
食肉の科学 40 ( 1 ) 49 - 56 1999年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Investigation of some procedures of fatty acid methyl esters for capillary gas-liquid chromatographic analysis of conjugated linoleic acid in meat. 査読あり
S, Takenoyama, S. Kawahara, H. Murata, K. Yamauchi
Anim. Sci. J. 70 ( 5 ) 336 - 342 1999年5月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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SAKAI Tadashi, HABIRO Ami, KAWAHARA Satoshi
Journal of chromatography. B, Biomedical sciences and applications 726 ( 1 ) 313 - 316 1999年4月
記述言語：日本語 掲載種別：研究論文（学術雑誌）
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High-performance liquid chromatographic determination of 1,3-diethyl -2-thiobarbituric acid - malonaldehyde adduct in fish meat. 査読あり
T. Sakai, A. Habiro, S. Kawahara
J. Chromatogr. B 726 313 - 316 1999年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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Lipids easy to accumulate in the liver and lipids hard to accumulate in it. 査読あり
S. Kawahara, K. Inoue, T. Hayashi, Y. Masuda, T. Ito
Nutr. Res. 17 ( 6 ) 1013 - 1023 1997年6月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：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. 査読あり
T. Ito, S. Kawahara, E. Ishii, N. Murakami, M. Hattori
Proc. 8th AAAP Anim. Sci. Congr. 2 550 - 551 1996年9月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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There is a beef-derived peptide induces interleukin 1β-release from macrophages. 査読あり
S. Kawahara, K. Yamauchi, T. Ito
Proc. 8th AAAP Anim. Sci. Congr. 2 644 - 645 1996年9月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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河原 聡, 濱崎 芳活, 山内 清, 伊藤 肇躬
食肉の科学 37 ( 1 ) 138 - 142 1996年6月
記述言語：日本語 掲載種別：研究論文（学術雑誌） 出版者・発行元：日本食肉研究会
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Is beef tallow really hazardous to health? 査読あり
S. Kawahara, A. Tajima, K. Shin, K. Imaizumi, T. Nakamura, T. Ito
Nutr. Res. 15 ( 10 ) 1429 - 1436 1995年10月
記述言語：英語 掲載種別：研究論文（学術雑誌）
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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? 査読あり
T. Ito, S. Kawahara, K. Inoue, H. Hirai
Proc. 41st Int. Congr. Meat Sci. Technol. 2 27 - 28 1995年8月
記述言語：英語 掲載種別：研究論文（国際会議プロシーディングス）
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Sensory evaluation of beef patties and sausages containing lipids with various component fatty acids. 査読あり
K. Shiota, S. Kawahara, A. Tajima, T. Ogata, T. Kawano, T.Ito
Meat Sci. 40 ( 3 ) 363 - 371 1995年3月
記述言語：英語 掲載種別：研究論文（学術雑誌）