DSpace コレクション: 2003-12-102003-12-10http://hdl.handle.net/11173/5832024-03-28T16:26:27Z2024-03-28T16:26:27Zキラヤサポニン経口投与による自然免疫の活性化効果芳賀, 泉Haga, Izumi八田, 一Hatta, Hajimehttp://hdl.handle.net/11173/14102014-03-21T16:35:40Z2003-12-09T15:00:00Zタイトル: キラヤサポニン経口投与による自然免疫の活性化効果
著者: 芳賀, 泉; Haga, Izumi; 八田, 一; Hatta, Hajime
抄録: Quillaja saponin (QS) is a food ingredient that contains triterpenoid saponins extracted from the cortex of the South American tree (Quillaja saponaria Molina), a member of the family Rosaceae. Aqueous extracts from the bark of the tree have world widely been used as an emulsifier and a foaming agent, par-ticularly in soft drinks. The present study examined an immunological function of QS as an activating agent for macrophage that is a principal phagocyte in natural immunity to prevent host from infectious pathogens. After 24 hours of oral administration of QS to mice (dose:0.5 mg/kg), both chemotactic and phagocytic activities of the macrophage prepared from either spleen cells or peritoneal exudate cells of mice tested were increased by 2-7 times in comparison to those of control mice. In addition to these results, the mice orally administered the QS shown much higher survival rate for 5 days (80%) than that of control mice (30%), when these mice were infected withE.coli (C11 strain) by intraperitoneal injection after 24hours of the oral administration of the QS. Since QS is a food additive used in the food industry, these results in the present study might lead to develop new physiological functional foods that activate natural immunity. Thus, taking foods containing QS might prevent human, especially elder people whose natural immunity is weaken by aging, from many infectious diseases.2003-12-09T15:00:00Zグアー豆タンパク質の分画と大豆タンパク質との性質の比較下山, 亜美Shimoyama, Ami竹重, 智子Takeshige, Tomoko田中, 有紀Tanaka, Yuki吉岡, 里恵Yoshioka, Rie木戸, 詔子Kido, Shokohttp://hdl.handle.net/11173/14092014-03-21T16:35:39Z2003-12-09T15:00:00Zタイトル: グアー豆タンパク質の分画と大豆タンパク質との性質の比較
著者: 下山, 亜美; Shimoyama, Ami; 竹重, 智子; Takeshige, Tomoko; 田中, 有紀; Tanaka, Yuki; 吉岡, 里恵; Yoshioka, Rie; 木戸, 詔子; Kido, Shoko
抄録: The proteins of the guar (Cyamopsis tetragonoloba) meal left after the extraction of gum were exam-ined with reference to soy bean proteins. 1) The total protein of the guar meal was obtained by extracting the meal with a 2% SDS solution, and analyzed by SDS-polyacrylamide gel electrophoresis. The molecular weights of guar meal proteins ranged from 8 kDa to 74 kDa and those of soy bean proteins obtained by the same method 15 kDa to 96 kDa. 2) The guar meal was treated successively with five different solvents, i.e, water, 1 M NaCI, 70% ethanol, 0.025% NaOH, and 1% SDS. The extracted protein fraction in each treatment was analyzed by SDS-polyacrylamide gel electrophoresis and the amount of the proteins was quantified. Most proteins were recovered in the water fraction and the NaCI fraction with yields of 29% and 43% of the total protein, respectively. The water fraction contains proteins with lower molecular weights (8 kDa to 12 kDa) whereas the NaCI fraction those with higher molecular weights (20 kDa to 74 kDa). 3) The amino acid compositions of both the water and NaCI fractions were characterized by high contents of Ser, Glu, and Gly. The amino acid scores of the water and NaCI fractions were calculated to be 48 and 50, respectively, which were comparable with those of ordinary grains and lower than those of soy bean proteins.2003-12-09T15:00:00Z京都府三地域の豆といもの利用状況について河野, 篤子Kohno, Atsuko四方, 幸子Shikata, Sachiko米田, 泰子Yoneda, Yasukohttp://hdl.handle.net/11173/14072014-03-21T16:37:11Z2003-12-09T15:00:00Zタイトル: 京都府三地域の豆といもの利用状況について
著者: 河野, 篤子; Kohno, Atsuko; 四方, 幸子; Shikata, Sachiko; 米田, 泰子; Yoneda, Yasuko
抄録: A survey on cooking styles and consumption of beans and potatoes was conducted in three regions of Kyoto Prefecture using the questionnare. The results are summarized as follows. (1) Soy bean products are most frequently used (60% of total use). The order of frequency was, soy bean products > soy beans > green peas > azuki beans > string beans (sayaingen) > green soy beans (edamame) > snow peas (sayaendo). (2) Regional characteristics of consumption of beans and their products were observed. Yuba was used more often in southern and central regions than in northern region. Soy beans were used more often in northern region, for home-made miso, soy sauce and tofu. (3) Potato product konnyaku was most frequently used (one-third of total potato consumption). The order of frequency was, potato products > potatoes > sweet potatoes > taro (satoimo). (4) When dishes were classified wth cooking styles, the order of frquency was, simmered > cooked with rice > soup for beans and simmered > soup > fried > baked for potatoes. (5) Western style dishes were made in soup, baked, and fried cooking. This trend was observed more often in southern and central regions than in northern region. (6) Preparing special dishes for the rituals was observed in all regions. However, those dishes were also consumed in ordinary days, making it difficult to distinguish special dishes for the rituals from ordinary dishes.2003-12-09T15:00:00Z高齢者の食生活の実態 : 男性と女性の比較楠原, 清里Kusuhara, Kiyori河野, 篤子Kohno, Atsukohttp://hdl.handle.net/11173/14082014-03-21T16:35:39Z2003-12-09T15:00:00Zタイトル: 高齢者の食生活の実態 : 男性と女性の比較
著者: 楠原, 清里; Kusuhara, Kiyori; 河野, 篤子; Kohno, Atsuko
抄録: A survey was conducted among 159 male and female inhabitants aged 65 or above of Osaka Prefecture to assess their degree of satisfaction about meals and factors affecting it. The survey was conducted using questionnaire sheets and the data obtained was treated with Hayashi's Quantification I. The results are summarized as follows. (1) Factors yielding a positive score in the dietary satisfaction are i) meals cooked by their spouses or themselves ii) accompany to have meals with them. (2) When compared with female inhabitants, the dietary life of male inhabitants who cook by themselves is characterized by a limited ways of cooking, biased frequency of food intake, and tendency to skip meals. These results suggest that the quality of aged male inhabitants could have been improved if they had opportunities to practice cooking at home or at school when they were young.2003-12-09T15:00:00Z