2006-12-10 http://hdl.handle.net/11173/586 2026-04-19T09:38:27Z 2026-04-19T09:38:27Z http://hdl.handle.net/11173/1428 2014-03-21T16:36:48Z 2006-12-09T15:00:00Z

タイトル: 表紙ほか

2006-12-09T15:00:00Z 横山, 佳子 Yokoyama, Keiko 松田, 葵 Matsuda, Aoi http://hdl.handle.net/11173/1429 2014-03-21T16:37:12Z 2006-12-09T15:00:00Z

タイトル: ストレス環境下における細菌の増殖と形態変化 著者: 横山, 佳子; Yokoyama, Keiko; 松田, 葵; Matsuda, Aoi 抄録: 食品の製造過程では,食品の品質低下防止および品質保持のために食品への様々な処理が行なわれる。これらの処理が不十分な場合,食品中の細菌は生残し,生残した菌体は,より厳しい処理条件に対しても適応できるようになる。本研究では加熱,塩分および三杯酢について,細菌の生存に不利であるが生残する程度のストレスを非芽胞形成細菌に負荷し,その生育状況や形態変化を検討した。走査型電子顕微鏡による観察結果から,大腸菌MC4100株では,50℃および三杯酢処理により細菌細胞が桿状から球状化する傾向が認められた。黄色ブドウ球菌NCTC8325株では,10%NaCl存在下ではコントロールと比較してやや細胞が大きくなり,また5%NaCl存在下では細胞間隙が分泌物のようなもので満たされている顕微鏡像が得られた。三杯酢で処理をすると,細胞が単独化する傾向が認められた。2種類の供試菌は,三杯酢中では1時間後にLB寒天培地上でのコロニー形成能を失うが,回復培地で培養すると再び寒天培地上でコロニーを形成した。三杯酢処理下では「生きているが通常の培地では培養できない」状態,すなわちVBNCの状態で存在していることが示唆された。; In food processing environment, several treatments are given to the food to preserve its quality as well as shelf-life. If these treatments are not severe enough, the bacteria survive and are able to adapt to even harsher treatments. The purpose of this investigation was to examine the bacterial growth and morphological changes with respect to non spore-forming bacteria under adverse conditions, namely mild heat treatment, salinity or acid treatment with sanbaisu (mixture of vinegar, sugar and soy sauce). From the results of observation with scanning electron microscopy, Escherichia coli MC4100 showed that the cells tended to convert from a bacillary to a coccobacillary shape under each condition of heat treatment at 50°C for 24h, treatment with 10% NaCl for 24h or with sanbaisu for 10 min. The cells of Staphylococcus aureus NCTC 8325 grown in the presence of NaCl were appeared to be somewhat larger than control cells. Furthermore, the gaps between NaCl-grown cells were filled in something like secretion. The cells treated with sanbaisu tended to be individual cells. E. coli MC4100 and S.aureus NCTC8325 treated with sanbaisu for 1h were lost capability of the colony formation on Luria-Bertani (LB) agar plate. However, sanbaisu-treated cells cultured with recovery medium (LB broth) for 24h were restored to colony formation again. These results raised the possibility that the both organisms became transiently viable but nonculturable (VBNC) state by acid stress (sanbaisu treatment).

2006-12-09T15:00:00Z 山口(村上), 友貴絵 Murakami-Yamaguchi, Yukie 中村, 美幸 Nakamura, Miyuki 池田, 美紀 Ikeda, Miki 廣瀬, 潤子 Hirose, Junko 成田, 宏史 Narita, Hiroshi http://hdl.handle.net/11173/1427 2014-03-21T16:36:48Z 2006-12-09T15:00:00Z

タイトル: 小麦アレルギーのエピトープペプチドに対するモノクローナル抗体の作製 著者: 山口(村上), 友貴絵; Murakami-Yamaguchi, Yukie; 中村, 美幸; Nakamura, Miyuki; 池田, 美紀; Ikeda, Miki; 廣瀬, 潤子; Hirose, Junko; 成田, 宏史; Narita, Hiroshi 抄録: Monoclonal Antibodies were raised against SQQQ(Q)PPF peptide conjugated to Keyhole Limpet Hemocyanin, which has been identified as epitope peptide of wheat allergy. Three monoclonal antibodies, mAbs 3D, 4B, and 6F were obtained by screening with the peptide conjugated to bovine serum albumin. However, these mAbs did not react with the free peptide in a competitive enzyme-linked immunosorbent assay. On western analysis, about 14 and 17kDa proteins in the wheat globulin fraction were detected with these mAbs. It is reported that wheat proteins of about 14, 16kDa were reactive with sera of patients allergic to wheat and that a wheat globulin of about 19kDa has SQQQQQG sequence. It seems likely that the mAbs obtained here recognize the 19kDa protein related to wheat allergy.

2006-12-09T15:00:00Z 足立, 惠子 Adachi, Keiko 中山, 玲子 Nakayama, Reiko http://hdl.handle.net/11173/1424 2024-11-13T02:55:51Z 2006-12-09T15:00:00Z

タイトル: 幼児の食育推進に関する一考察 : 幼稚園と保育所の給食の観点から 著者: 足立, 惠子; Adachi, Keiko; 中山, 玲子; Nakayama, Reiko 抄録: The Fundamental Law of Shokuiku was established on June, 2005, and The Basic Plans for "Shokuiku" Promotion was issued on March, 2006, which puts much focus on "shokuiku" so that children can learn "the zest for living". It is desirable that the proper "shokuiku" is introduced to children in their early stage. Most of the pre-school children go to kindergartens or nursery schools. In 2004, 58.9% of them finished kindergartens and 37.8% finished nursery schools. The school-lunch system has been compulsory in nursery schools, while not in kindergartens. This is why we conducted the questionnaire in order to understand how much kindergarten teachers know "shokuiku" and what they think about "shoku" and food. As one of the results, a significant difference of consciousness of kindergarten teachers has been found between the kindergartens which have their own kitchens and cook lunch themselves and those which buy lunch instead of cooking themselves. It is necessary that the school-lunch system should be considered as part of education and nursing in the kindergartens.

2006-12-09T15:00:00Z