http://hdl.handle.net/11173/587 2007-12-11 2026-04-19T09:47:30Z http://hdl.handle.net/11173/1432 タイトル: 牡蠣含有ビタミンB12の人工消化試験後測定値に与える水煮調理の影響 著者: 橘髙(桂), 博美; Kittaka-Katsura, Hiromi 抄録: The release of free vitamin B_<12> from ingested food during gastric digestion is the first step for the absorption of vitamin B_<12>. Free vitamin B_<12> can be bound by salivary haptocorrin under the acidic conditions of the stomach and subsequent processes. Among sea foods, oyster and mackerel are especially rich in vitamin B_<12>. Here, we examined how the culinary treatment of oyster affects their digestion in the gas-tric phase and the subsequent release of vitamin B_<12>. Oyster was cooked in boiling water for 0, 10, 20, 30, or 60 minutes. In vivo digestion in the gastric phase was simulated by incubating the cooked oyster for 30 min in the presence of pepsin (167 μg/ml) in 0.06M HCl at 37℃. The digested oyster was centrifuged at 10,000xg for 15 min to obtain a supernatant which was assayed for vitamin B_<12> content. Vitamin B_<12> contents of the soluble B_<12> fraction was twice as high in the oyster boiled for 20 minutes than in raw oyster. Moreover the 20min-boiled oyster was rated highest on "taste" in the sensory evalua-tion. Thus we concluded that boiling oyster for 20 minutes facilitates the absorption of vitamin B_<12>. 2007-12-10T15:00:00Z http://hdl.handle.net/11173/1433 タイトル: 表紙ほか 2007-12-10T15:00:00Z http://hdl.handle.net/11173/1434 タイトル: 植物起源の食物アレルゲン : Lipid Transfer Proteinのアレルゲン性と生物学的特性 著者: 山口(村上), 友貴絵; Murakami-Yamaguchi, Yukie; 中村, 美幸; Nakamura, Miyuki; 廣瀬, 潤子; Hirose, Junko; 本庄, 勉; Honjoh, Tsutomu; 成田, 宏史; Narita, Hiroshi 抄録: The most important allergens in young children are derived from animal foods. Therefore, researches of food allergy are mainly developed on hen's eggs and cow's milk. On the other hand, new types of allergy such as pollen allergy, latex allergy and oral allergy syndrome have recently been increasing. These allergies are characteristically caused by plant allergens and seen in adults. In the former case, sensitization and induction are usually caused by a same allergen (Type I food allergy). However, they are caused by different antigens with cross-reactivity in the latter case (Type II food allergy). This review first focuses on cross-reactivity of plant allergens to explain the increase of the Type II food allergy and then summarizes the information and our data about the major plant allergen, Lipid Transfer Protein. 2007-12-10T15:00:00Z http://hdl.handle.net/11173/1431 タイトル: 抗体遺伝子転写細胞の分化過程の解析 : 速度論による解析 著者: 楠本, 瑠美; Kusumoto, Rumi; 長尾, 由貴子; Nagao, Yukiko; 橋本, 珠実; Hashimoto, Tamami; 船木, 真知子; Funaki, Machiko; 三仲, 亜季子; Minaka, Akiko; 森林, さやか; Moribayashi, Sayaka; 山田, 淨; Yamada, Kiyoko; 宮田, 堅司; Miyata, Kenji 抄録: Differential processes of immunoglobulin (Ig) gene-transcribing cells were investigated in the thymus of BALB/c male mice from neonatal to 40 weeks old. Both membrane-bound type IgM (IgM_m) and total IgM (IgM_t) transcriptions were detected by realtime PCR and the IgM_m/IgM_t ratios were determined. The ratio was approximately 1 to 1 week after the birth, and then decreased gradually following to age increase. Kinetics was applied in order to analyze the result with supposing that the transcription quantity was proportional to the cell number, that immature cells transcribing membrane-bound type IgM_m continued to be supplied from stem cells in vivo, and that the concentration of total cells transcribing IgM_t was unchanged in the thymus with age. Immature IgM_m cells were thought to differentiate either to ones transcribing secretory type IgM (IgM_s) or to other class 1g-transcribing by recombining heavy-chain genes. Theoretical values were in fair agreement with experimental values of log IgM_m/IgM_t on the first order concurrent reaction process and the rate constants for each process were determined. 2007-12-10T15:00:00Z