DSpace コレクション: 2015-12-21

北大路魯山人の卵かけご飯 : おいしさの客観的評価

2016-08-05T16:30:35Z

タイトル: 北大路魯山人の卵かけご飯 : おいしさの客観的評価著者: 河江, 美保; Kawae, Miho; 山下, 真由子; Yamashita, Mayuko; 八田, 一; Hatta, Hajime 抄録: Mr. Rosanjin Kitaouji, who was known as a famous Japanese gourmet, culinarian as well as potter, recommended his special recipe for the typical Japanese egg dish, rice with raw egg. He stated that egg dish is made more delectable using shell egg warmed by holding in palms for 30 minutes before mixing with rice. The purpose of this research was to determine by sensory evaluation if his recipe increases taste favorably. Egg samples were prepared with three different temperatures (8℃, 35℃, and 55℃) in order to evaluate how temperature of shell egg influences the taste of the dish. The egg (8℃) sample was kept in the refrigerator. The egg (35℃ & 55℃) was prepared by incubating the refrigerated egg at 35℃ or 55℃ in a water bath for 30 minutes, respectively. The egg (35℃) sample is considered to be equivalent to Rosanjin' s recipe.Sixty volunteers ranked three dishes prepared with medium size eggs of temperatures of 8℃ , 35℃ , and 55℃ without being informed of the different temperatures. Each shell egg sample was cracked and mixed with 150g of steamed rice at 86℃ in a bowl when serving. Dishes prepared with 35℃ and 55℃ eggs were evaluated as tastier than with 8℃ egg (p < 0.05) by the multiple means comparison procedure for the ranked data. However, no difference was found between dishes prepared with 35℃ and 55℃ eggs. Most volunteers sensed more umami and sweetness in dishes prepared with warmed eggs than with refrigerated eggs, although they were not informed of temperature differences. Recent research has shown that signals of sweet taste receptor increase with increasing temperature. Since umami taste receptor is quite similar to the sweet taste receptor, its susceptibility increases with increasing temperature. Mr. Rosanjin Kitaouji, with his sensitive gustation, found the taste of the egg dish preferable when prepared with warmed eggs. This research has proven with sensory evaluation for the first time that rice with raw eggs prepared by Rosanjin' s recipe is tastier than when prepared by the general recipe.

生薬ニンジンの健康食品中のジンセノサイド含有量

2016-08-05T16:30:36Z

タイトル: 生薬ニンジンの健康食品中のジンセノサイド含有量著者: 川添, 禎浩; Kawazoe, Sadahiro; 来見, 彩花; Kurumi, Ayaka; 後藤, 麻由; Goto, Mayu 抄録: We investigated the contents of ginsenoside Rb1 and Rg1 in 8 products of ginseng health foods by HPLC. Ginsenosides were detected from all the products. The ginsenoside Rb1 was at the level of 0.82 ～ 43.5 mg/ g, and the ginsenoside Rg1 was at the level of 0.05 ～ 10.7 mg/g. In some ginseng health foods, ginsenosides contents were higher than that of the ginseng crude drug (Rb1 : 6.57 mg/g, Rg1 : 4.71 mg/g). Therefore, the possibility of excessive intake of ginsenosides from ginseng health foods should be considered

ヒトIgA に対するイムノクロマトグラフィーの開発

2016-08-05T16:30:35Z

タイトル: ヒトIgA に対するイムノクロマトグラフィーの開発著者: 松永, 安由; Matsunaga, Ayu; 木津, 久美子; Kizu, Kumiko; 井上, 早姫; Inoue, Saki; 浦田, 采香; Urata, Ayaka; 貫洞, 美穂; Kandou, Miho; 成田, 宏史; Narita, Hiroshi 抄録: Immunochromatography (ICG) strip test based on monoclonal antibodies (mAbs) conjugated with gold nanoparticles was developed and its application for primary screening of IgA in human saliva was evaluated. Six mAbs were established against human secretory IgA. anocolloidal gold as the detection reagent was labelled with mAb ④. MAb ⑥ was immobilized on a nitrocellulose membrane as the capture reagent to prepare the ICG strip test. After reaction of mAb ④-nanocolloidal gold probe with IgA in saliva, resulting immune complex was vertically developed, captured by mAb ⑥ immobilized on the membrane and visualized as a gold band. In the optimized investigational conditions, the ICG strip test could distinguish human secretory IgA in the range from 1 to 20 μg/mL and was sufficiently sensitive to find out incomplete IgA deficiency from salivary screening. It took only 10 minutes to accomplish a detection of salivary IgA in this assay, compared to 5 hours by sandwich ELISA.

表紙ほか

2016-08-05T16:30:36Z

タイトル: 表紙ほか