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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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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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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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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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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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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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：WILEY  

The aim of this study was to determine the relationships among muscle fiber-type composition, fiber diameter, and myogenic regulatory factor (MRF) gene expression in different skeletal muscles during development in naturally grazing Wuzhumuqin sheep. Three major muscles (i.e. the Longissimus dorsi (LD), Biceps femoris (BF) and Triceps brachii (TB)) were obtained from 20 Wuzhumuqin sheep and 20 castrated rams at each of the following ages: 1, 3, 6, 9, 12 and 18months. Muscle fiber-type composition and fiber diameter were measured using histochemistry and morphological analysis, and MRF gene expression levels were determined using real-time PCR. In the LD muscle, changes in the proportion of each of different types of fiber (I, IIA and IIB) were relatively small. In the BF muscle, a higher proportion of type I and a 6.19-fold lower proportion of type IIA fibers were observed (P<0.05). In addition, the compositions of type I and IIA fibers continuously changed in the TB muscle (P<0.05). Moreover, muscle diameter gradually increased throughout development (P<0.05). Almost no significant difference was found in MRF gene expression patterns, which appeared to be relatively stable. These results suggest that changes in fiber-type composition and increases in fiber size may be mutually interacting processes during muscle development.

DOI： 10.1111/asj.12848

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

DOI： 10.14252/foodsafetyfscj.2016030

PubMed

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：日本語   出版者・発行元：新潟大学教育・学生支援機構  

CiNii Article

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記述言語：日本語   出版者・発行元：日本高圧力学会  

We found the feasibility of sterilization by applying a pressure treatment of 200 MPa before heat treatment. The wet density of spores of <i>Bacillus cereus</i> was decreased by the pressure history when we applied a high-pressure treatment of 200 MPa, and the heat resistance of the spores was decreased. Afterwards when we applied a heat at a medium-temperature of about 100℃, the sterilization of spores was promoted. Furthermore, we found the turbidity of the spore suspensions greatly decreased after the pressure reduction step of the high-pressure treatment. The decrease of turbidity was also found to be highly correlated with the survival spore counts after the heat treatment. Therefore the turbidity was considered to be a sterilization indicator.<br>

DOI： 10.4131/jshpreview.25.334

CiNii Article

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：SPRINGER  

The effects of high-pressure processing (HPP) (0-400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % (w/v) sodium alginate (AS-SA) were investigated. The results showed that HPP could significantly increase (P &lt; 0.05) the reactive sulfhydryl contents, surface hydrophobicity, and turbidity of the pressurized sample under 200-400 MPa and gradually decrease its thermal gelling ability with an elevating pressure from 100 to 400 MPa. The HPP under 300 MPa for 10 min could enhance the thermal stability of AS-SA and promote the formation of AS-SA gel structure with large pores and thick strands. Those resulted in the increased gel strength and the increased CL of pressurized AS-SA, which were relative to hydrophobic interaction and disulfide bonding. The information could offer certain theoretical foundation to apply HPP technology for developing meat-SA gels with various properties via combinational use of different HPP levels and SA.

DOI： 10.1007/s11947-014-1368-9

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

DOI： 10.1016/j.foodhyd.2014.03.018

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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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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ELSEVIER SCIENCE BV  

The objective of this investigation was to evaluate the effects of L-histidine on the stability of porcine hemoglobin concentrates during storage. The results indicated that the addition of L-histidine increased the oxyhemoglobin content and a* values but decreased the methemoglobin content and free iron content (P &lt; 0.05) during storage. The addition of iron cation decreased both the oxyhemoglobin content and a* values but increased both the methemoglobin content and free iron concentration (P &lt; 0.05). CD spectra revealed that the free iron content induced the transformation of the hemoglobin secondary structure from an alpha-helix (close structure) to a beta-pleated, beta-turn, and random coil arrangement (loose structure), while L-histidine weakened this behavior of the free iron. Infrared spectra demonstrated that the L-histidine coordinated with the free iron (Fe2+ or Fe3+) to give the corresponding complex at 25 degrees C and pH 7.3. Therefore, L-histidine enhanced the stability of hemoglobin concentrates by coordinating with free iron. (C) 2014 Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.foodres.2014.04.018

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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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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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記述言語：日本語   出版者・発行元：日本高圧力学会  

This paper described the cases where a high-pressure treatment of 200 MPa was found to be effective against the two typical heat-resistant spores, <i>B. subtilis</i> and <i>B. cereus</i> when conducted as a pretreatment step before heat sterilization at 90 to 100℃. In addition, when the <i>B. cereus</i> was used as the indicator, it took 36 minutes (D=3 min.) to complete the heat sterilization at 100℃, whereas the holding time of only 6 minutes (D=0.5 min.) was enough to achieve sterility by using the Hi-Pit (high-pressure induced transformation) effect.<br>

DOI： 10.4131/jshpreview.24.48

Scopus

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

DOI： 10.1111/asj.12050

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

High pressure processing is able to tenderize not only meat but also intramuscular connective tissue, which is mainly composed of collagen. Decorin, one of the proteoglycans, binds to and stabilizes collagen fibrils. It has been suggested that structural weakening of intramuscular connective tissue may result from the disappearance of the decorin-collagen interaction. In this study, the fluorescence spectra and the surface hydrophobicity of decorin molecules were measured under high pressure in order to examine the resulting change in the tertiary structure. The fluorescence intensity and the surface hydrophobicity of decorin molecules both decreased with increasing applied pressure and with applied time at the constant applied pressure, respectively. The observations indicate that the native structure of decorin is maintained during 200MPa pressurization for less than 30min.

DOI： 10.1080/08957959.2013.794228

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0-.4M NaHCO3 solution and then pressurized at 100-400MPa. After pressurization, the samples were heated for 30min at 80 degrees C and cooled down in ice-cold water. High pressure and NaHCO3 treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3M NaHCO3 treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3 treatment can be effectively used for broiler chicken breast production.

DOI： 10.1080/08957959.2013.780053

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

DOI： 10.1080/08957959.2013.783029

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

We investigated the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical properties and color of silverside Australian beef. Meat samples were pressurized at 100-500MPa and the water content, weight reduction, rupture stress, and meat color were determined. The water content of meat treated with NaHCO3 and high pressure (300MPa) reached a maximum of 70.1%. Weight reduction tended to decrease with high pressure treatment at 300MPa. Meats treated with NaHCO3 and high pressure at 400MPa showed a&gt;50% decrease in hardness. Whitening of the meat was reduced by the combined high pressure and NaHCO3 treatment. Therefore, the combined high pressure and NaHCO3 treatment is effective for improvement of beef quality.

DOI： 10.1080/08957959.2013.793321

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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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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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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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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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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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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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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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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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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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記述言語：日本語   出版者・発行元：日本食肉研究会  

CiNii Article

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記述言語：日本語   出版者・発行元：廃棄物資源循環学会  

新潟県胎内市の家庭生ごみを150℃で40分間，または200℃で15分間蒸煮し飼料化を試みた。蒸煮後の生ごみは，粗蛋白質含量および粗脂肪含量が肥育ブタ用配合飼料に比べて高く，それぞれ18～23%および10～17%であった。一方，ペプシン消化率は低く，26～56%であった。蒸煮生ごみの有効性を評価するため，体重約70kgの肥育ブタ8頭を4頭ずつ試験群と対照群の2群に分け，給与試験を行った。試験群では，まず200℃で蒸煮した生ごみ (200℃生ごみ) を配合飼料に20%混合して29日間給与し，その後200℃生ごみの代わりに150℃で蒸煮した生ごみ (150℃生ごみ) を混合して体重が110&plusmn;5kgに達するまで給与した。対照群には100%配合飼料のみを給与した。試験群の4頭中2頭は，試験期間を通じて対照群のブタと同等の日増体重を示した。他の2頭は，200℃生ごみ混合飼料を給与した期間に日増体重が低下したものの，その後回復し，対照群のブタに比べて29&sim;46日遅れて110&plusmn;5kgに達した。

DOI： 10.3985/jjsmcwm.22.253

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その他リンク： http://hdl.handle.net/10191/31186

記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：SPRINGER  

P252, a 252-kDa Bombyx mori protein located on the larval midgut membrane, has been shown to bind strongly with Bacillus thuringiensis Cry1A toxins (Hossain et al. Appl Environ Microbiol 70:4604-4612, 2004). P252 was also shown to bind chlorophyllide (Chlide) to form red fluorescence-emitting complex Bm252RFP with significant antimicrobial activity (Pandian et al. Appl Environ Microbiol 74:1324-1331, 2008). In this article, we show that Cry1A toxin bound with Bm252RFP and Bm252RFP-Cry1A macrocomplex, with both antimicrobial and insecticidal activities, was formed. The insecticidal activity of Bm252RFP-Cry1Ab was reduced from an LD(50) of 1.62 to 5.05 mu g, but Bm252RFP-Cry1Aa and Bm252RFP-Cry1Ac did not show such reduction. On the other hand, the antimicrobial activity of Bm252RFP-Cry1Ab was shown to retain almost the same activity as Bm252RFP, while the other two complexes lost around 30% activity. The intensity of photo absorbance and fluorescence emission of Bm252RFP-Cry1Ab were significantly reduced compared to those of the other two complexes. Circular dichroism showed that the contents of Cry1Ab alpha-helix was significantly decreased in Bm252RFP-Cry1Ab but not in the other two toxins. These data suggested that the reduction of contents of alpha-helix in Cry1Ab affected the insecticidal activity of the macrocomplex but did not alter the antimicrobial moiety in the macrocomplex of Bm252RFP-Cry1Ab.

DOI： 10.1007/s00232-010-9314-x

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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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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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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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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

The effects of a high-pressure treatment on the IgE-specific binding activity and structural changes to bovine gamma globulin (BGG), a beef allergen, were investigated. The allergenicity of pressure-treated BGG was also evaluated. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by the high-pressure treatment. Almost no significant change in secondary structure was apparent for pressurized BGG, but a change in the tertiary structure was detected. The decreased IgE-specific binding activity and allergenicity of pressurized BGG were probably due to changes in the tertiary structure caused by pressurization. The results of this study suggest that a high-pressure treatment would be an effective food-processing technique to reduce the allergenicity of BGG.

DOI： 10.1271/bbb.90715

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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）  

In this study, the effects of high-pressure treatment on structure and allergeincity of alpha amylase inhibitor (a-AI) were investigated. The pressure-induced structural changes of α-AI were estimated by fluorescence spectra and by fourth derivative UV-spectroscopy for probed tyrosine residues and by circular dichroism (CD) spectroscopy. The changes in the tertiary structure detected by fluorescence spectra and by fourth derivative UV-spectroscopy under high pressure were indicated at over 300 MPa. Measurements of CD spectroscopy suggested that the effects of a high-pressure treatment on changes in the secondary structure of α-AI were little. From our results, pressure-induced changes of the α-AI structure were not apparent. On the other hands, the IgE-specific binding activities of pressurized α-AI to sera from allergic patients against wheat, which is estimated by observations of dot-blotting, were decreased by high-pressure treatment. It is known that the pressure-induced elimination of allergenicity is related to the tertiary structural changes of allergen molecules. This study are suspected that the epitopes of α-AI do not contain tyrosine residues, and thus the decrease of IgE-specific binding activities is probably caused by the tertiary structural changes of these parts of α-AI. © 2010 IOP Publishing Ltd.

DOI： 10.1088/1742-6596/215/1/012170

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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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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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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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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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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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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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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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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC  

The present paper describes the effects of pressure and post-mortem aging treatments on in situ proteasome activity in rabbit and bovine skeletal muscles. Synthetic peptide hydrolyzing activity of rabbit proteasomes remained in the muscle after exposure to pressures up to 100 MPa. However, when a pressure of 400 MPa or more was applied, proteasomes were markedly inactivated. The extraction of proteasomes from excessively pressurized muscle appeared to be difficult. Proteasomes in aged muscle remained relatively stable throughout the aging process, with activity after 168 h (7 days) being 35%, 48%, 53% and 31% of the 0 h post-mortem LLVY, LSTR, AAF and LLE total hydrolyzing activities, respectively. The synthetic peptide hydrolyzing activities of bovine muscle proteasomes were similar to those of rabbit skeletal muscle proteasomes. The results suggest that synthetic peptide hydrolyzing activity remains in muscle exposed to relatively low pressures. Furthermore, it is known that high-pressure treatment induces fragmentation of myofibrils, modification of actin-myosin interaction and activation of intramuscular proteinases, cathepsins and calpains. Thus, proteasomes are probably involved in the tenderization process in combination with other intramuscular proteinases under high-pressure conditions. Our findings confirmed that proteasomes play a role in meat tenderization induced by high-pressure treatment or aging.

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記述言語：ドイツ語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：AMER SOC MICROBIOLOGY  

The epithelial cell membrane 252-kDa protein (P252) isolated in our laboratory from Bombyx mori midgut was shown to bind strongly with Cry1Aa, Cry1Ab, and Cry1Ac toxins of Bacillus thuringiensis (15). In the current paper, P252 was shown to bind with chlorophyllide (Chlide) to form red fluorescent protein (RFP) complex, termed Bm252RFP, with absorbance and fluorescence emission peaks at 600 nm and 620 nm, respectively. P252 at a concentration of 1 mu M is shown to bind with about 50 mu M Chlide in a positively cooperative reaction to form Bm252RFP under aerobic conditions and in the presence of light at 37 degrees C. Various parameters influencing this reaction have been optimized for efficient in vitro chemical synthesis of Bm252RFP. Circular dichroism spectra revealed that P252 is composed of a P-structure (39.8% +/- 2.2%, based on 5 samples) with negligible contribution of alpha-helix structure. When bound to Chlide, the P-structure content in the complex is reduced to 21.6% +/- 3.1% (n = 5). Since Chlide had no secondary structure, the observed reduction suggests significant conformational changes of P252 during the formation of Bm252RFP complex. Bm252RFP had antimicrobial activity against Escherichia coli, Serratia marcescens, B. thuringiensis, and Saccharomyces cerevisiae with 50% effective concentrations of 2.82, 2.94, 5.88 mu M, and 21.6 mu M, respectively. This is the first report ever to show clear, concrete binding characteristics of the midgut protein to form an RFP having significant antimicrobial activity.

DOI： 10.1128/AEM.01901-07

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：日本語   出版者・発行元：生物関連高圧研究会  

食肉の軟化・熟成をもたらすものの一つとしてコネクチンを構成成分とする弾性フィラメントの脆弱化がある。我々は先に、筋肉を超高圧に短時間曝すと&alpha;-コネクチンは&beta;-コネクチンへ変換する事、この変換はカルパインによって引き起こされる事を報告した。また 超高圧処理が筋節中のコネクチンエピトープの局在性に及ぼす影響についても免疫電子顕微鏡法により観察し、通常の熟成中に生じる変化と比較検討した。本研究では高圧処理がコネクチンの分子構造に及ぼす影響を主に光学的な手法によって明らかにした。CDスペクトルの測定から、コネクチンは&beta;構造が主要な部分を占めていることが明らかになった。400MPaまでの加圧では大きな変化は認められなかったが、処理圧力が600MPaまで増加すると&beta;シート構造の有為な減少とターンの有為な増加が認められた。蛍光スペクトルの測定および質量中心の変化から、コネクチンの三次構造は100-200 MPaの比較的低い圧力では可逆的な変化を受けるが、処理圧力がさらに高くなると、その変化は不可逆的になると考えられる。

DOI： 10.11229/hpbb.2.153

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記述言語：ドイツ語   掲載種別：研究論文（学術雑誌）   出版者・発行元：DEUTSCHER FACHVERLAG GMBH  

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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）   出版者・発行元：生物関連高圧研究会  

The effects of high pressure treatment on the IgE-specific binding activity and structure of bovine gamma globulin (BGG), a beef allergen, was investigated in this study. We also investigated the allergenicity of pressurized BGG. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by high pressure treatment. Almost no significant changes in secondary structure were observed for pressurized BGG, but changes in the tertiary structure were seen. Therefore, decreases in the IgE-specific binding activity and the allergenicity of pressurized BGG are probably due to changes in the tertiary structure caused by pressurization.

DOI： 10.11229/hpbb.1.245

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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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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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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）   出版者・発行元：生物関連高圧研究会  

&alpha;-Actinin is a regulatory protein located on Z-lines. <I>In vitro</I>, &alpha;-actinin has two functions: 1) induction of superprecipitation (SPPT) of Straub-type actomyosin; and 2) induction of gelation of actin solutions. This paper describes the effects of pressure on the structure and biochemical function of &alpha;-actinin. From changes in the fluorescence and circular dichroism (CD) spectra, and in the aliphatic surface hydrophobicity of pressurized &alpha;-actinin, it seems that the changes in the structure of &alpha;-actinin pressurized to over 400 MPa are irreversible. We found that the SPPT-enhancing activity of &alpha;-actinin and the STTP-associated ATPase activity were more or less lost from &alpha;-actinin pressurized to about 400 MPa, and the addition of &alpha;-actinin pressurized to over 300 MPa increased the viscosity of an actin solution only slightly, so it seems that the SPPT-inducing activity of &alpha;-actinin is highly correlated with its actin gelation activity, rather than with its ATPase acceleration activity. The results of this study will be useful for better understanding the mechanisms underlying pressure-induced meat tenderization.

DOI： 10.11229/hpbb.1.219

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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）   出版者・発行元：生物関連高圧研究会  

The effect of high hydrostatic pressure on collagen fibril formation was investigated. The turbidity curve for collagen fibrillogenesis, the surface hydrophobicity of collagen molecules, and the ultrastructure of collagen fibrils were studied. Although high-pressure treatment before fibrillogenesis had no effect on the rate of fibril growth, the treatment produced a denser network of collagen fibrils. High-pressure treatment after fibrillogenesis produced a looser network. Collagen fibrillogenesis was inhibited by pressurization to less than 200 MPa and accelerated by pressurization to more than 300 MPa. The surface hydrophobicity of the collagen molecules decreased with increasing pressure. Different pressures affected collagen fibril formation differently.

DOI： 10.11229/hpbb.1.225

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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）   出版者・発行元：生物関連高圧研究会  

This paper describes the effects of pressure and postmortem aging treatments on the <I>in situ</I> postmortem activity of rabbit and bovine muscle. Rabbit proteasome retained their ability to hydrolyze synthetic peptides in muscle exposed to pressures of up to 100 MPa. However, when pressures of 400 MPa or more were applied, proteasome were markedly inactivated. The ability of the bovine proteasome to hydrolyze synthetic peptides was retained in muscle exposed to pressures of up to 200 MPa. However, when a pressure of 500 MPa or more was applied, the proteasome were markedly inactivated. We found that proteasome were difficult to extract from excessively pressurized meat. The results of this experiment show that muscle that is exposed to low-pressure pressurization retains its ability to hydrolyze synthetic peptides. This finding implies that proteasome are involved in the high-pressure tenderization process, in combination with other intramuscular proteinases.

DOI： 10.11229/hpbb.1.232

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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）   出版者・発行元：生物関連高圧研究会  

As meat conditioning progresses, cathepsins entrapped in the lysosomes of living muscle are gradually liberated into the cytosol. High-pressure treatment, a technique for reducing the conditioning period and improving meat tenderness, accelerates the liberation of cathepsins from lysosomes. We found that in rabbit muscle high pressure induced drastic changes in the localization of cathepsins, with concomitant modifications of lysosomes.

DOI： 10.11229/hpbb.1.239

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC  

Changes in shear force value, transverse sections, myofibrils and intramuscular connective tissue of bovine skeletal muscle exposed to the combination of high-pressure up to 400 MPa and heat (30 and 60 degrees C) were studied. The shear force value decreased by pressure-heat treatment up to 200 MPa at 30 and 60 degrees C, and then slightly increased over 200 MPa at 30 degrees C. Shear force values of treated muscles were lower than those of untreated ones. Gaps between muscle fibers in the untreated muscle were a little clear, and then they became very clear in the treated muscles up to 200 MPa at 30 and 60 degrees C. However, the gaps reduced significantly over 200 MPa at 30 degrees C. The remarkable rupture of 1-band and loss of M-line materials progressed in the myofibrils with increasing pressure applied. However, degradation and loss of the Z-line in myofibrils observed in the muscle treated at 60 degrees C was not apparent in the muscle treated at 30 degrees C. The length of the sarcomere initially contracted by pressure-heat treatment of 100 MPa at 30 degrees C seemed to have recovered with increase of the pressure up to 400 MPa. In the muscle treated at 60 degrees C, the length of sarcomere gradually decreased with increase of the pressure up to 400 MPa. In the treated muscles, changes in the honeycomb-like structure of endomysium were observed and accelerated with increase of the pressure. A wavy appearance clearly observed at the inside surface of endomysium in the untreated muscles gradually decreased in the treated muscles with increase of the pressure. Tearing of the membrane was observed in the muscles treated over 150 MPa at 30 degrees C, as observed in the sample pressurized at 100 MPa at 60 degrees C. The roughening, disruption and fraying of the membrane were observed over 200 MPa at 60 degrees C. From the results obtained, the combination of high-pressure and heat treatments seems to be effective to tenderize tough meat. The shear force value may have some relationship with deformation of intramuscular connective tissue and myofibrils.

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES  

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCI and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p &lt; 0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p &gt; 0.05). A decrease (p &lt; 0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially &gt;= 200 MPa and at &lt;= 0.75% SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：WILEY-BLACKWELL  

The effect of high-pressure treatment on bovine intramuscular connective tissue was investigated under various pressures (0.1 to 500 MPa) at 8 degrees C for 5 min. Shear force value, heat solubility of collagen, and structural changes of pressurized intramuscular connective tissues were evaluated. High hydrostatic pressure tenderized bovine intramuscular connective tissue as well as meat. The heat solubility of collagen increased (P &lt; 0.05) with high pressure, which indicates a reduction of collagen thermal stability. However, high pressure could not degrade collagen molecules by sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. Collagen-derived peptide analysis also suggested that high pressure could not degrade the molecular structure of collagen, but could dissociate the collagen fibers or fibrils into fibrils or molecules. Histological study showed that high pressure induced structural weakening of intramuscular connective tissue, especially perimysium.

DOI： 10.1111/j.1750-3841.2006.00083.x

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記述言語：日本語   出版者・発行元：日本高圧力学会  

The commercial-scale feasibility of high-pressure treatment to fermented foods was investigated, with attention given to the fact that the pressure resistance varies with the kind of microorganism. Kimchi was chosen because lactic acid bacteria had been found to be separated from yeast by pressure application of 300 MPa (20&deg;C), and subjected to pressure treatment to investigate the microbiological, physicochemical and sensory changes with the progress of fermentation. Pressure application of 300 MPa (20&deg;C) to Kimchi for 5 minutes slightly decreased the number of lactic acid bacteria, while completely inactivated the yeast to prevent expansion of the Kimchi-containing package during the storage. The pressure treatment also reduced the generation of lactic acid, the drop in pH value and the decrease of glucose and fructose contents. Although the pressure-treated Kimchi showed increased color difference and translucence, the breaking stress was not changed. The sensory tests demonstrated the advantages of pressure-treated Kimchi, to confirm the improvement of shelf life of Kimchi.

DOI： 10.4131/jshpreview.16.167

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

Changes in the localization of calpain in conditioned and pressurized bovine skeletal muscles were investigated by immunogold electron-microscopy. In the muscle immediately after thawing (control), the relative distributions of colloidal particles statistically calculated by counting the colloidal particles were about 65% and 35% in the I-band/Z-disk and A-band regions, respectively. In the muscle conditioned for 7 days, distribution of colloidal particles was more than two times greater in both the I-band/Z-disk and A-band regions than in the control muscle. Almost no change in either the absolute concentration or relative distribution of the colloidal particles was detectable during further storage. In the muscle exposed to a pressure of 100 MPa or, 200 MPa, slightly more immunogold was detected in the sarcomere than in that of the control muscle. Increasing pressure up to 300 MPa enabled high-density particles to be seen throughout the sarcomere. Conversely, few particles were detected in the sarcomere of the muscle exposed to 400 MPa. These electron-microscopic observations were confirmed from the statistical analysis as with the conditioned muscles. It was clear from the results obtained that the pressure-induced changes in calpain localization were much;more pronounced than those from conditioning.

DOI： 10.1271/bbb.70.1249

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記述言語：日本語   出版者・発行元：日本高圧力学会  

This paper describes general methods to eliminate or decrease the allergenicity of food protein, and also describes high pressure-induced elimination of the allergenicity of food protein, especially meat protein.The effect of high pressure treatment on the elimination of bovine serum albumin (BSA, the major beef allergen) allergenicity was evaluated on the basis of histamine release from human basophilic KU812F cells sensitized with sera from allergic patients, and the structural changes of BSA responsible for reducing allergenicity was estimated. BSA pressurized at pressures ranging from 300 to 600 MPa reduced histamine release from the cells sensitized with A5 serum with significance. The reducing effect of high-pressure treatment gradually increased with the increase of pressure applied to BSA. The pressure-induced structural changes of BSA were estimated by fluorescence spectra, circular dichroism (CD) spectra (the content of secondary structure), the amount of surface sulfhydryl (SH) group, and the surface aromatic hydrophobicity. The blue shift and decrease of the fluorescence of BSA gradually progressed with the increase of pressure applied. But no significant effect of pressure on CD spectra was observed. Pressure-treated BSA showed the maximum increase in the amount of SH group by pressure treatment at 100 MPa, and the aromatic hydrophobicity gradually decreased with the increase of high pressure applied. These results indicated that high pressure treatment induced the tertiary structural changes of BSA, but no effect on the secondary structure. We concluded that the pressure-induced elimination of BSA allergenicity seemed to be related to the tertiary structural change of BSA.

DOI： 10.4131/jshpreview.16.11

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：TAYLOR & FRANCIS LTD  

The effects were assessed of high hydrostatic pressure on the activity and structure of rabbit skeletal muscle proteasome. The pressure effects on the activity were measured by the amount of fluorometric products released from synthetic substrates under pressure and from fluorescein isothiocyanate (FITC)-labeled casein after releasing the pressure. The effects on the structure were measured by fluorescene spectroscopy under pressure, and by circular dichroism (CD) spectroscopy and surface hydrophobicity after releasing the pressure. The optimal pressure for the hydrolyzing activity of synthetic peptides was 50 MPa. The degradation of FITC-labeled casein increased linearly with increasing pressure applied up to 200 MPa, and then markedly decreased up to at 400 MPa.
The changes in the tertiary structure detected by fluorometric measurement were irreversible, whereas the changes in the secondary structure were small compared with those by heat treatment. The pressure-induced activation of proteasome therefore seems to have been due to a little unfolding of the active sites of proteasome.

DOI： 10.1271/bbb.69.1239

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ELSEVIER SCI LTD  

Calpain and calpastatin activities were investigated in calcium-treated beef after osmotic dehydration. Dehydrated beef was soaked in 150 mM calcium chloride solution for 3 h, and then stored for 48 h at 3-4 degrees C. The untreated sample (control) was soaked in deionized water for 3 h instead of calcium chloride solution, after osmotic dehydration. The increase and decrease in the relative activity of crude calpain were observed in the untreated and the calcium-treated meat, respectively, during the storage. When the crude calpains were subjected to DEAE-Sephacel column chromatography, it was found that mu-calpain activity decreased rapidly during the storage in the untreated meat, whereas there was almost no change in the activity of mu-calpain during the storage. The decrease of calpastatin activity was moderate compared with the decrease of mu-calpain activity. In the calcium chloride-treated meat, however, no mu-calpain nor calpastatin activities was detectable after 48 h at cold-room temperature, and m-calpain activity after 48 h had decreased to 6.1% of its activity immediately after thawing. It was concluded that 150 mM calcium chloride treatment after osmotic dehydration was sufficient to introduce calcium ions into the meat. In the presence of sufficient calcium, autolysis of calpains and proteolytic degradation of calpastatin, which eventually related to the rate of decrease in calpain and calpastatin activities, clearly seem to be related to a decrease in meat toughness. (c) 2004 Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.meatsci.2004.11.020

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：JAPAN SOC APPL ENTOMOL ZOOL  

We previously demonstrated that a novel 252-kDa protein (P252) isolated from brush border membranes (BBM) of Bombyx mori, hybrid Shurei X Shogetsu, specifically bound Cry1Aa, Cry1Ab and Cry1Ac toxins with a Kd of 29, 179 and 20nm, respectively. P252 was found in a Triton X-100-soluble fraction of BBM from first, third and fifth instar larvae, suggesting that it may be an important element of midgut epithelial cell membranes. P252 was not partitioned into a Triton X-100-insoluble BBM fraction and nearly identical partitioning of P252 was observed using detergents CHAPS and Igepal. These results suggested that P252 localized in non-raft regions of BBM. Immunofluorescence analysis using anti-P252 antiserum demonstrated the existence of P252 in BBMV Cy3-labeled Cry I Aa, Cry I Ab and Cry1Ac were shown to bind to BBMV, and the addition of anti-P252 antiserum reduced the number of BBMV showing Cy3 fluorescence by 30%. This clearly suggested an important role for P252 in Cry1A binding to BBMV CD spectra of a mixture of purified P252 with either Cry1Aa, Cry1Ab or Cry1Ac were compared with those of respective free Cry1A toxins and only one of the mixtures (Cry1Aa/P252) was shown to be significantly changed compared to that of native Cry1Aa.

DOI： 10.1303/aez.2005.125

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：Asian-Australasian Association of Animal Production Societies  

This paper describes the purification and properties of a multicatalytic proteinase complex, proteasome, from bovine skeletal muscle, in comparision with proteasome prepared from other species or organs. The purified bovine skeletal muscle proteasome exhibited a single band on polyacrylamide gel electrophoresis under nondenaturing conditions. Bovine skeletal muscle proteasome degraded synthetic peptides maximally at pH 8.0. Relative to pH 8.0, activities were gradually decreased with the lowering pH, but the extent of decrease was substrate-dependent, and the activity at pH 5.5 still retained 78-10% of the activity at pH 8.0, indicating the possibility that the proteasome is active in muscle during aging. When the proteasome was heated at 60°C for 15 or 30 min and treated in the presence of 0.0125% SDS, the activity increased over 1.8 and 3.1 times (LLVY (Suc-Leu-Leu-Val-Tyr-NH-Mec) as a substrate), respectively. These results (activation with heat or SDS) indicate that the hydrolytic activity of proteasome was stimulated under mild denaturing conditions. The characteristics of the bovine skeletal muscle proteasome obtained in our experiment were almost the same as those of the proteasome prepared from other species or organs.

DOI： 10.5713/ajas.2005.884

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：日本語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：日本語   掲載種別：研究論文（学術雑誌）  

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記述言語：日本語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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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）   出版者・発行元：SPRINGER-VERLAG BERLIN  

The changes in morphological structure of intramuscular connective tissue and transverse sections between muscle fibers of bovine skeletal muscle exposed to the combination of high pressure (100-400 MPa) and heat (30degreesC) were studied using a scanning electron microscope. In the raw meat and in the treated muscles at 100, 150 and 200 MPa, the gaps between fibers and endomysial tubes were very clear. However, with increasing pressure to 300 and 400 MPa, the gaps became much closer. In the treated muscles, structural changes in the endomysium and perimysium, especially deformation of honeycomb-like structure of endomysium, were observed and accelerated with the increase of the pressure. A wavy appearance was clearly observed at the surface of endomysium in untreated muscles. However it gradually decreased and disappeared in treated muscles. Tearing and roughening of the membrane were observed in the muscles treated over 150 MPa. The shear force value decreased by high-pressure and heat treatment up to 200 MPa and then slightly increased. However the shear force values of treated muscles were lower than those of the untreated ones. From the results, it seems that the application of high pressure at 30degreesC causes some deformation of intramuscular connective tissue. This deformation may have some relationship with the gaps between fibers and endomysial tubes.

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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）   出版者・発行元：SPRINGER-VERLAG BERLIN  

The changes in morphological structure of intramuscular connective tissue and transverse sections between muscle fibers of bovine skeletal muscle exposed to the combination of high pressure (100-400 MPa) and heat (30degreesC) were studied using a scanning electron microscope. In the raw meat and in the treated muscles at 100, 150 and 200 MPa, the gaps between fibers and endomysial tubes were very clear. However, with increasing pressure to 300 and 400 MPa, the gaps became much closer. In the treated muscles, structural changes in the endomysium and perimysium, especially deformation of honeycomb-like structure of endomysium, were observed and accelerated with the increase of the pressure. A wavy appearance was clearly observed at the surface of endomysium in untreated muscles. However it gradually decreased and disappeared in treated muscles. Tearing and roughening of the membrane were observed in the muscles treated over 150 MPa. The shear force value decreased by high-pressure and heat treatment up to 200 MPa and then slightly increased. However the shear force values of treated muscles were lower than those of the untreated ones. From the results, it seems that the application of high pressure at 30degreesC causes some deformation of intramuscular connective tissue. This deformation may have some relationship with the gaps between fibers and endomysial tubes.

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ELSEVIER SCI LTD  

Changes in the localization of cathepsin D in postmortem and pressurized rabbit muscles were investigated by immunoelectron microscopy. The anti-cathepsin D monoclonal antibody strongly labeled a large vesicle in a subsarcolemmal part of the cell, which strongly suggests that this is the primary lysosome. The liberation of the cathepsin D entrapped in the lysosomes in the muscle prepared immediately after death proceeded with the progress of the conditioning. The release of almost all cathepsin D from the lysosomes and its absorption on the myofibrils were observed in the muscle conditioned for 14 days. The accumulation of lysosomes having various volumes and shapes accompanied with the disruption of myofibrillar structure was also observed. The liberation of cathepsin D from the lysosomes can be attributed to the modification of membranes permeability of the lysosomes during conditioning. When the muscle was pressurized at 100 MPa, the modification of the round shape of the lysosome was observed. With the increase of the pressure applied to the muscle, the release of cathepsin D from the lysosome due to the disruption of membrane was accelerated, and absorption of the released cathepsin D on the myofibrils was observed. From the results obtained, it was clear that the changes in the localization of cathepsin D accompanied with the modification of lysosomes induced by the brief exposure to high pressure were drastic in comparison with that in the muscle during conditioning. (C) 2002 Elsevier Science Ltd. All rights reserved.

DOI： 10.1016/S0309-1740(01)00214-5

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記述言語：英語   掲載種別：研究論文（その他学術会議資料等）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：ELSEVIER SCI LTD  

In this study, meat was tenderized by dipping the meat in a calcium-containing solution after osmotic dehydration. Dehydrated meats were dipped in a 150 mM calcium chloride solution for 3 h, and after that stored for 24, 48, and 168 h at 3 similar to 4degreesC. Then, meat was subjected to texture measurement, sensory evaluations, biochemical analysis and histological observations. A gradual decrease in the firmness and higher tenderness sensory scores were observed in the meat treated with calcium chloride as compared with the untreated meat. Few differences were observed in water holding capacity by treatment at any stage of storage. A gradual increase in the myofibril fragmentation from the calcium chloride-treated meats was observed throughout the storage compared with the controls. Broadening of the I band and a disordered Z-line were observed in the treated meat. The deformation of the honeycomb-like structure of the endomysium was also observed in the treated samples. Therefore, the dipping in 150 mM calcium chloride solution after dehydration can be applied to improve meat tenderness without detrimental effects on other palatability and quality traits. (C) 2002 Elsevier Science Ltd. All rights reserved.

DOI： 10.1016/S0309-1740(01)00126-7

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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）   出版者・発行元：ELSEVIER SCIENCE BV  

This paper describes the effects of high hydrostatic pressure treatment on the structure and activities of rabbit skeletal muscle proteasome.
It was cleared that the high pressure treatment up to 50similar to100 MPa caused the activation of the proteasome as observed in the mild denaturing treatment with SDS, heat etc. This activation is probably due to the increase of the interaction of the substrate and active site of the proteasome unfolded by high pressure treatment.

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記述言語：英語   掲載種別：研究論文（学術雑誌）  

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記述言語：英語   掲載種別：研究論文（学術雑誌）   出版者・発行元：AMER CHEMICAL SOC  

In the present investigation, proteoglycan associated with porcine intramuscular collagen fibrils was isolated and characterized. The increase in the values of released uronic acid (percent) and heat solubility of collagen (percent) was observed by chondroitinase ABC digestion of intramuscular connective tissue isolated from porcine longissimus dorsi muscles, indicating that collagen fibril-associated proteoglycan was involved in the thermal stability of intramuscular collagen. A proteoglycan was purified from the adult porcine intramuscular connective tissue by successive steps of an extraction with 4 M guanidine hydrochloride, CsCl density gradient ultracentrifugation, DEAE-cellulose ion-exchange chromatography, and Sepharose CL-6B gelfiltration. The isolated proteoglycan possessed an average molecular mass of 100 kDa and contained a core protein with mass of 48 kDa. Its constituent glycosaminoglycan chain was a dermatan sulfate, and the N-terminal amino acid sequence of its core protein was identical to that of small proteoglycan (PG-II) from other tissues. These results indicate that the collagen fibril-associated proteoglycan isolated from adult porcine intramuscular connective tissue was the small proteoglycan containing a dermatan sulfate chain (DS-PG-II), namely decorin.

DOI： 10.1021/jf970120z

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記述言語：英語 著書種別：学術書

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：日本高圧力学会  

High pressure can accelerate post-mortem aging of meat, which results in improving meat tenderness. High hydrostatic pressure modifies conformation of intramuscular protein molecules, disorganizes the supermolecular structure, and then induces the structural weakening of myofibrils and intramuscular connective tissue. Although the effect of high-pressure processing on meat tenderizations is limited after cooking of meat, combining high pressure with sodium hydrogen carbonate treatments can improve texture and palatability of cooked meat and meat products. Science and technology of the high pressure processing for meat texture will be reviewed.<br>

DOI： 10.4131/jshpreview.27.49

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（商業誌、新聞、ウェブメディア）   出版者・発行元：食品研究社  

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記述言語：日本語   出版者・発行元：日本食肉研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（商業誌、新聞、ウェブメディア）   出版者・発行元：缶詰技術研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：缶詰技術研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：日本高圧力学会  

This paper describes the application of high-pressure treatment from a viewpoint of industrial utilization. High-pressure treatment induces the transformation of agricultural and livestock products, and this &ldquo;pressure history&rdquo; (the influence of high-pressure treatment) has an effect on later processes. A later enzymatic reaction is promoted by the destruction of the cell walls, even in post-harvest farm products. In addition, the heat-resistant spores decreased after receiving a high-pressure treatment of 200 MPa before heating sterilization, and even heating at 100℃ to 105℃ showed that food could still be sterilized.<br>

DOI： 10.4131/jshpreview.25.143

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記述言語：日本語   掲載種別：会議報告等   出版者・発行元：日本食肉研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：缶詰技術研究会  

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記述言語：日本語   掲載種別：会議報告等   出版者・発行元：日本高圧力学会  

DOI： 10.4131/jshpreview.23.174

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（商業誌、新聞、ウェブメディア）  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：日本冷凍空調学会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：化学工学会  

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記述言語：日本語   出版者・発行元：廃棄物資源循環学会  

廃棄物資源循環学会論文誌，第22巻第4号，pp.253-266に掲載された論文「高温・高圧蒸煮した家庭生ごみの成分組成および飼料母剤としての再利用」の表2および表3に含まれる数値の表記，表4と図3に含まれる統計的な有意差を示すアルファベットの表記に誤りがありました。また，表1, 6, 7, 8, 9において2群に対して多重比較法を適用したとの不自然な表現がありました。本文の記述とともに以下のように訂正されます。

DOI： 10.3985/jjsmcwm.er1100502

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記述言語：日本語  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：新潟県水産海洋研究所  

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記述言語：日本語  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（商業誌、新聞、ウェブメディア）   出版者・発行元：光琳  

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記述言語：日本語   出版者・発行元：一般社団法人 日本家政学会  

<B> 目的 </B> 新潟県内で漁獲される南蛮エビは,比較的漁場が近く鮮度の良いものを出荷できる特徴がある.しかし,県内では刺身食材として生鮮物以外にも県外からの冷凍品も流通しており,刺身として消費される南蛮エビの履歴はさまざまである.そこで新潟県内で消費されている南蛮エビの嗜好性を明らかにするため官能評価を行った.<BR> <B> 方法 </B> 用意した南蛮エビは,簡易水槽内で活きた状態の活エビ（活）,産地市場に並ぶ形態の漁獲後１日経過した生鮮1日エビ（生鮮1日）,さらに1日経過した漁獲から2日後の生鮮2日エビ（生鮮2日）,ならびに船上凍結されたものを解凍した解凍エビ（解凍）の4種類とした.南蛮エビの官能評価は順位法を用いて行った.パネルは若者男女37名で行い,分析型評価項目として,かたさ,味,色（透明感）,生臭さ（匂い）の4項目とした.一方,嗜好型評価項目は,かたさ,味,色,匂いとした.<BR> <B> 結果 </B> 活は,他の3種類のエビに比べて有意に硬く,味も淡白で,透明感が強かった.一方,解凍は,活,生鮮1日に比べると味が濃いが,透明感は他の3種に比べて一番弱く,かつ生臭さも強い上に色と匂いは他の3種に比べ不評であった.生鮮1日と生鮮2日は味と匂いに関して活と解凍に比べ好評であった.

DOI： 10.11428/kasei.62.0.191.0

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記述言語：日本語   出版者・発行元：日本調理科学会  

<BR>【目的】食肉は良質なたんぱく質の供給源でありながら線維が多く、硬くて咀嚼しにくいため、特に高齢者にとって食べにくい食材である。そこで、我々は咀嚼能力が低下した高齢者にとって食べ易い食肉加工品の開発のため、豚ロース肉を用いて、物性及び飲み込み易さなどの研究を続けている。本研究では、重曹処理した豚ロース肉を、調味液（醤油、みりん、お酒、砂糖、生姜）に浸漬して、高圧処理を行い、物性および咀嚼し易さについて検討した。<BR>【方法】豚肉ロース芯部位を用い、前処理として、0.4 Mの重曹溶液あるいは脱イオン水に20℃で40分間、浸漬を行った。浸漬した重曹処理肉及び未処理肉を調味液に浸漬し、400 MPaで10分間、高圧処理を行った。ただし、高圧処理を行わなかったものを、0.1 MPaとした。加圧後、80℃で、30分間、加熱した。測定項目として重量減少率、テクスチャー特性の硬さ、咀嚼試験および官能評価を行った。<BR>【結果]】重曹処理後、調味液を浸漬して、さらに高圧処理を行った試料肉は、重量減少率およびテクスチャー特性の硬さはいずれも低下した。また、咀嚼試験を行った結果、いずれの試料肉も嚥下開始までの咀嚼回数は個人差が大きかったが、重曹処理後、調味液を浸漬し、高圧処理を行った試料肉は、他の試料肉に比べ、個人差が少なく、咀嚼回数が少なかった。さらに、官能評価でも有意に良い結果が得られた。

DOI： 10.11402/ajscs.21.0.1014.0

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記述言語：日本語  

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記述言語：日本語   出版者・発行元：日本食肉研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：新潟大学地域連携フードサイエンスセンター  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：㈶伊藤記念財団  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：新潟大学  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：日本食肉研究会  

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出版者・発行元：日本調理科学会  

<br>[目的]本研究は咀嚼能力が低下した高齢者にとって食べ易い食肉加工品の開発のため、豚ロース肉を用いて、軟化処理および高圧処理によるうまみ成分（遊離アミノ酸およびイノシン酸含有量）の検討を行った。<BR>[方法]豚肉ロース芯部位を用い、前処理として、0.4 mol/lの重曹溶液あるいは脱イオン水に20℃で40分間浸漬後、いずれも400 MPaで10分間、高圧処理を行った。高圧処理を行わなかったものを、0.1 MPaとした。加圧後、80℃で30分間、加熱した。うまみ成分の分析は、高速液体クロマトグラフイーを用いて、重曹処理及び高圧処理を行った試料肉および肉汁の遊離アミノ酸およびイノシン酸含有量を測定した。<BR>[結果]軟化未処理肉および重曹処理肉を加圧・加熱した後に、得られた肉汁中の遊離アミノ酸含有量を測定した結果、軟化未処理肉より重曹処理肉の方が全般的に遊離アミノ酸含有量が少なかった。また、肉中の遊離アミノ酸含有量の結果は、軟化未処理肉より重曹処理肉の遊離アミノ酸含有量が多かった。高圧処理を行った肉汁中においては、遊離アミノ酸含有量が少ない傾向が見られた。また、高圧処理を行った肉中の遊離アミノ酸含有量は多い傾向が見られた。肉のうまみへの寄与が大きいグルタミン酸含有量の変化においても同様の結果が得られた。イノシン酸含有量を測定した結果、軟化未処理よりも重曹処理の肉汁中のイノシン酸含有量が約1/2であった。また、高圧処理による有意差は見られなかった。肉中のイノシン酸含有量を測定した結果、軟化未処理肉と重曹処理肉のイノシン酸含有量の差は見られなかった。

DOI： 10.11402/ajscs.17.0.138.0

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：新潟大学  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：北信越畜産学会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（大学・研究所紀要）   出版者・発行元：麻布大学  

天然豚腸ならびに羊腸ケーシングの機械特性に及ぼす結合組織の影響について,組織学的・生化学的分析により検討した。豚腸および羊腸ケーシングのそれぞれにおいて,中国産ケーシングが明らかに硬かった。天然ケーシングの主要成分はコラーゲンであり,幾層ものコラーゲン線維のシートから構築されていた。一方エラスチンは量的にも少なく,その存在は血管に限定された。コラーゲン,エラスチンおよびプロテオグリカン含量ならびに組織学的なエラスチン線維の分布や量は全てのケーシングで違いはなく,天然ケーシングの機械特性にこれらの要因は関与しないと思われた。一方,中国産ケーシングは,コラーゲンの熱安定性が高く,またコラーゲン線維の組織学的構造も異なることから,コラーゲンの熱的・構造的安定性が天然ケーシングの機械特性に影響を及ぼすと考えられる。

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その他リンク： http://id.nii.ac.jp/1112/00004653/

記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）   出版者・発行元：日本食肉研究会  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（学術雑誌）  

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記述言語：日本語   掲載種別：記事・総説・解説・論説等（その他）   出版者・発行元：新潟大学  

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記述言語：日本語   出版者・発行元：日本植物病理学会  

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記述言語：日本語   出版者・発行元：日本食肉研究会  

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記述言語：日本語   出版者・発行元：麻布大学  

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記述言語：日本語   出版者・発行元：食品資材研究会  

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記述言語：英語   出版者・発行元：公益社団法人 日本畜産学会  

食肉の硬さに及ぼす筋肉内結合組織成分の影響を調べるために,ミニブタの8種の筋肉の剪断力値,筋肉内コラーゲン含量,エラスチン含量,プロテオグリカン含量,コラーゲンの加熱溶解性を測定し,筋肉の硬さと各筋肉内結合組織成分との相関関係を検討した.他の筋肉に比べ,半腱様筋および半膜様筋が有意に硬かった(P<0.05).筋肉の硬さと最も相関したのは,エラスチン含量とコラーゲンの加熱溶解性であった(P<0.001).筋肉の硬さと加熱溶解コラーゲン含量や結合組織線維成分に対する基質の割合との間には,全く相関がなかった(P>0.05).しかしながら,筋肉の硬さと総コラーゲン含量およびプロテオグリカン含量との間には,有意な相関が認められた(各々P<0.01, P<0.05).<br>これらの結果から,食肉の硬さにはコラーゲンの分子間架橋などによるコラーゲンの安定化ならびに筋肉内のエラスチンの蓄積が関与することが示唆された.

DOI： 10.2508/chikusan.66.341

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記述言語：日本語   出版者・発行元：公益社団法人 日本畜産学会  

DOI： 10.2508/chikusan.64.424

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記述言語：日本語   出版者・発行元：広島大学生物生産学部  

粗飼料中の香気成分の種類とその量的分布を知るために、バヒアグラスの生草と乾草の揮発性成分を、ガスクロマトグラフ・マスペクトロメーター(GC-MS)および水素炎イオン化検出器のガスクロマトグラフ(FID-GC)によって分析した。揮発性成分中の各化金物の面積%および飼料中の各化合物のppb濃度は、正ペンタデカンを内部標準に用いてクロマトグラフ用データ処理装置によって算出した。それによって、バヒアグラス生草の揮発性成分から25化合物を同定し、それらの面積%およびppm値は、それぞれ総計78.2および22.0であった。この生草の揮発性成分は、量的にアルコール類、エステル類、ケトン類が多かった。一方、バヒアグラス乾草の揮発性成分から26化合物を同定し、それらの面積%およびppm値は、それぞれ総計79.4および12.0であった。この乾草の揮発性成分もまた、アルコール類、エステル類、ケトン類が多かった。両者の揮発性成分は、質的にほとんど同じであったが量的に若干の差があった。

DOI： 10.15027/24650

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その他リンク： http://ir.lib.hiroshima-u.ac.jp/00024650

記述言語：日本語   出版者・発行元：広島大学生物生産学部  

ミンクの成長における真皮コラーゲン線維の形態学的変化を、走査型電子顕微鏡(SEM)を用いて研究した。SEM観察から、真皮コラーゲン線維は、出生直後、皮膚成長期、皮膚成熟期の3つの段階を経て変化することが示された。出生直後のミンク真皮はプレート状物質が中心であり、プロテオグリカンや糖タンパク質とコラーゲン線維が密接に結合してプレート状物質を形成したものと考えられる。ミンクの成長に伴い、真皮コラーゲン線維は、比較的細い、曲がりくねった線維がランダムに絡まり合った様子に変化した後、規則正しい三次元的ネットワークを示した。コラーゲンの三次元的ネットワークは、成熱した真皮に観察され、そのときのコラーゲン線維の配向状態は、真皮の深さの程度により異なった。すなわち、真皮上部のコラーゲン線維は皮膚表面に対して斜めに配向し、一方真皮中部から下部では、比較的太いコラーゲン線維が皮膚表面に対して平行に配向した。各々のコラーゲン線維は、さらに、分岐・合流して、三次元的ネットワークを形成した。真皮・表皮接合部およびコラーゲン線維と皮膚付属器宮の間には、細い弾性線維のネットワークが存在した。

DOI： 10.15027/23522

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その他リンク： http://ir.lib.hiroshima-u.ac.jp/00023522

記述言語：日本語   出版者・発行元：広島大学生物生産学部  

牛乳中の各種蛋白質、即ち whole casein, αs-casein, β-casein, κ-casein, β-lactoglobulin A, β-lactoglobulin B, α-lactalbumin, lactoferrin, lactoperoxidase を分離精製し、これらの蛋白質が発癌性ヘテロサイクリックアミンである 3-amino-1, 4-dimethyl-5Hpyrido[4, 3-b]indole (Trp-P-1) と給合するか否かについて実験を行った。さらに我々自身で分離調製した蛋白質と比較検討する為にSigma社製のα-casein, β-casein, κ-casein, β-lactoglobulin A, β-lactoglobulin B, α-lactalbumin, lactoferrin, lactoperoxidase ついても同様の実験を行った。凍結乾燥した蛋白質2mg, Trp-P1 20μgを0.4mlのpH7.4, 50mM燐酸バッファーに溶解し、37℃で10分間振盪し反応させる。つづいて、日本ミリポアリミテッド製のUFC3LGC00を用いて反応液中の非結合型 Trp-P-1 を限外濾過により分離し、この Trp-P-1 を HPLC 法により測定する。HPLC は日立 L-6000ポンプ・L-4000UV 検出機に GL-Science 製 Inertsil ODS-2(4.6×150mm)カラムを使用し、acetonitrile-H2O-triethylamine 50:50:0.05 で展開した。254nmに於ける吸収を SIC System Instruments 製Labchart 12で記録する。Whole casein:54.04%, αs-casein:40.02%, β-casein:56.24%, κ-casein:33.75% で反応液中の Trp-P-1 を比較的に高い割合で結合した。Sigma 社製の α-Casein:59.46%, β-casein:40.43%, κ-casein:23.75% で類似の傾向を示した。β-Lactoglobulin A:23.61%, β-lactoglobulin B:17.87%, β-lactoglobulin A・Sigma:15.78%, β-lactoglebulin B・sigma:3.65% であった。Lactoperoxidase:15.20%, lactoperoxidase・Sigma:6.41%, lactoferrin-a:22.53%, lacteferrin-b:6.92% であったが、α-lactalbumain, α-lactalbumin・Sigma, lacteferrin・Sigma は Trp-P-1 と結合しなかった。

DOI： 10.15027/23524

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その他リンク： http://ir.lib.hiroshima-u.ac.jp/00023524

記述言語：英語   出版者・発行元：北海道大学  

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記述言語：日本語   出版者・発行元：北海道大学農学部  

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記述言語：日本語   出版者・発行元：公益社団法人 日本畜産学会  

粗飼料中の香気成分の種類と,その量的分布を知るために,スチールサイロで調製したイタリアンライグラスサイレージの揮発性成分を,ガスクロマトグラフ&bull;マススペクトロメーター(GC-MS)および水素炎イオン化検出器のガスクロマトグラフ(FID-GC)によって分析した.また揮発性成分中の各化合物の面積%およびサイレージ中の各化合物のppb濃度は,正ペンタデカンを内部標準に用いてクロマトグラフ用データ処理装置によって算出した.それによって,イタリアンライグラスサイレージの揮発性成分から26化合物を同定し,それらの面積%およびppm値は,それぞれ総計98.3および1519.7であった.このサイレージの揮発性成分は,量的に酸類が非常に多く,それらの内正酪酸が主要な成分であった(79.8%と1,234ppm).またサイレージの溶媒抽出物中の酸類を,GC-MSおよびFID-GCによって分析し,18種のカルボン酸を同定した.同様に,正酪酸が主要な成分であった(55.3%).

DOI： 10.2508/chikusan.61.1017

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記述言語：日本語   出版者・発行元：日本皮革技術協会  

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受賞区分：国際学会・会議・シンポジウム等の賞 

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受賞区分：国際学会・会議・シンポジウム等の賞 

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受賞区分：国際学会・会議・シンポジウム等の賞  受賞国：日本国

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受賞区分：出版社・新聞社・財団等の賞  受賞国：日本国

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