DSpace コレクション: 2013-01-31
http://hdl.handle.net/11173/46
2013-01-312024-03-28T17:18:26Zマウス胸腺での脂肪細胞分化過程の解析
http://hdl.handle.net/11173/123
タイトル: マウス胸腺での脂肪細胞分化過程の解析
著者: 大西, 佐季; Ohnishi, Saki; 高田, 友里絵; Takada, Yurie; 高橋, 麻里絵; Takahashi, Marie; 塚本, 智美; Tsukamoto, Tomomi; 徳田, 梨紗; Tokuda, Risa; 冨本, 怜子; Tomimoto, Reiko; 久田, 祥子; Hisada, Shoko; 三上, 悠; Mikami, Yu; 宮田, 堅司; Miyata, Kenji
抄録: Logarithmic transcript-ratios of secreted frizzled-related protein 5(SFRP5),lipocalin2(LC2) andPPAR γ(PR), expressing in the thymus of mouse, were measured with aging by realtime PCR method.LogPR/SFRP5 and logPR/LC2 tended to increase for several weeks after birth and then became constan practically. Rate theory was applied to adipocyte-differential model, and rate constants were determined for theprocesses, where SFRP5- and LC2-transcribing cells differentiated into PR-transcribing cells. It was concludedthat SFRP5 was transcribed firstly, then LC2 in the process where stem cells differentiated into preadipocytes.2013-01-30T15:00:00Z幼稚園版食育計画書の作成
http://hdl.handle.net/11173/124
タイトル: 幼稚園版食育計画書の作成
著者: 足立, 惠子; Adachi, Keiko; 中山, 玲子; Nakayama, Reiko
抄録: The Educational Guideline in Kindergarten by Ministry of Education, Culture, Sports, Science andTechnology was revised in April, 2009: the aim for the practical exercise to enjoy eating together withteachers and friends were added in the subject area of Health. To promote the food education in kindergarten,it is necessary to make an instructional plan and carry out the food education systematically. However, no guideline for the food education in kindergarten has been established by the Ministry. Here, we attemptedto make a general, year-long program of the food education in kindergarten according to the Guidebook onDietary Education in elementary school prescribed by the Ministry. The general plan includes the aim of thefood education in kindergarten, the lunchtime programs for each stage of age (3-5 years old children) and thecooperative activities with elementary school and the administrative management agency. Furthermore, weshowed the effective succession in guidelines for the subject areas of the tasks in every day life, the targets worth achieving for an ideal child, and the instructive teaching at lunchtime, with respect to the five subjectareas described in the Educational Guideline in Kindergarten; Health, Human relations, Environment, Languageand Expression. The plan we made, adaptable to all kindergartens according to their situations, may greatlycontribute to the promotion of the food education for preschoolers in future.2013-01-30T15:00:00ZLipid Transfer Proteinに対するモノクローナル抗体を用いたリンゴ使用量の評価系の確立
http://hdl.handle.net/11173/125
タイトル: Lipid Transfer Proteinに対するモノクローナル抗体を用いたリンゴ使用量の評価系の確立
著者: 岡崎, 史子; Okazaki, Fumiko; 山口(村上), 友貴絵; Yamaguchi, Yukie; 中村, 美幸; Nakamura, Miyuki; 廣瀬, 潤子; Hirose, Junko; 成田, 宏史; Narita, Hiroshi
抄録: In order to establish evaluation system for apple content in foods, monoclonal antibodies were raisedagainst apple lipid transfer protein (LTP). A sandwich-type of enzyme-linked immunosorbent assay (ELISA)was developed by using two of the five monoclonal antibodies obtained. This ELISA showed a practicalworking range of 0.03-10 ng/mL for apple LTP and no cross-reactivity with other fruits tested except plum.LTP could be determined with this ELISA in peel selectively and in foods with apple labeling such as applejuice, vegetable juice and even in curry roux.2013-01-30T15:00:00Zたまご醤油の調製に関する研究 第2報 : ピザ台への麹菌培養と卵白液の醤油化
http://hdl.handle.net/11173/120
タイトル: たまご醤油の調製に関する研究 第2報 : ピザ台への麹菌培養と卵白液の醤油化
著者: 荘, 咲子; Sho, Sakiko; 上野, 義栄; Ueno, Yosie; 八田, 一; Hatta, Hajime
抄録: This research was aimed to produce a fermented egg white sauce that taste strong umami by use of pizzacrusts as a solid medium for koji cultivation. Pizza crusts were made from dough of bread flour and glutenpowder with yeast, and cut into small pieces about 5mm square sections. After adjusting moisture content at45%, Aspergillus oryzae was cultured on the pizza crusts. A. oryzae favorably grew into the crusts, because ofporous structure of the crusts. Enzyme activities of protease, acidic carboxypeptidase and amylase extractedfrom the crust koji were 2-3 times higher than those of usual Koji cultivated on delipidated soybean and wheat.The crusts koji were mixed with liquid egg white and salt to prepare egg white moromi (16% NaCl) for fermentation. Formol nitrogen and total amino acid content of the crusts moromi were gradually increased from0.12% and 0.37% at start to 0.93% and 8.8% at 6 months, respectively, resulting in much amino acid producedby degradation of proteins by enzymes in koji. The moromi at 6 months was filtered and sterilized to obtain afermented egg white sauce. The glutamic acid content of the egg white sauce was about 1.6%. This value wasabout 2 times higher comparing to that of soy sauce commercially available.It was revealed by sensory evaluation that pizza crusts koji with 16% salted liquid egg white produced fermented egg white sauce with unique egg flavor, much umami taste, and lighter color comparing to that ofusual soy sauce. Moreover, egg proteins were completely decomposed to peptides or amino acid, which couldnot be detected by an egg allergy detection ELISA kit in the fermented egg white sauce at 6 months. It might bethe first to utilize pizza crust to ferment A. oryzae. It also might be the first to use the crust koji with liquid eggwhite and salt during fermentation of egg white sauce. The egg white sauce will be a new fermented seasoningin our dietary life as well as in food industry.2013-01-30T15:00:00Z