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農研機構 食品総合研究所 研究報告 77号

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4. 90 100 Astringency of Kamairi cha nad Sen cha Hirofumi Matsuo 4 Nobuyuki Hayashi 2 Tomomi Ujihara Susumu Fujita Toshihiro Tatsuno 4 Masafumi Mitarai 4 Yoshinori Gejima 4 Yukio Toyomitsu 4 Osamu Kinoshita 4 and Tomohiro Taniguchi 4 1 Miyazaki Prefectural Agricultural Research Institute 2 National Food Research Institute NARO 3 National Institute of Vegetable and Tea Science NARO 4 University of Miyazaki 126 CrystEngCo
5. Neurospora crassa amp V lX A nidulans N crassa ll White Collar WCC A nidulans
6. Manasikan Thammawong Bh Mycotoxins 61 2 47 52 2011 Fumonisin B2 production on agar media by Aspergillus niger of Japanese origin Masayo KUSHIRO Hiroyuki NAKAGAWA Hitoshi NAGASHIMA Michihiko SAITO National Food Research Institute NARO Aspergillus niger Fusarium B2 A niger LOL
7. 2007 1 CREE BR EA35 0092965889 IZ 482 L 0 5mm 14000 rpm Retsch ZM200 iia ar Retsch PT100 20 gs ZA 65mL ZA N 9 TOSPACK V 380G
8. Stable isotope analysis for verifying the geographical origin of Shirasuboshi Kyoko KOIZUMI 1 Rumiko NAKASHITA 2 3 Yaeko SUZUKI 2 4 1 Shizuoka Prefectural Research Institute of Fishery 2 Japan Certification Services 3 Forestry and Forest Products Research Institute 4 National Food Research Institute NARO 121 59 69 75 2012 4 1 5 dj a l 2 2 3 1 2 3 5
9. Poritosh Roy CHE AR Journal of Environmental Management 93 218 224 2011 Life cycle of meats An opportunity to abate the greenhouse gas emission from meat industry in Japan Poritosh Roy Takahiro Orikasa Manasikan Thammawong Nobutaka Nakamura Qingyi Xu Takeo Shiina National Food Research Institute NARO School of Food Agriculture and Environmental Sciences Miyagi University 3 GEA CO CO KA KA FAT 60 6 9 35 6 kg COz eq kg EK
10. 15 kDa HERD CGIAR TY VINER AB CHAU TIVO UR t Food Chemistry 129 104 109 2011 Effect of antioxidants on heat induced trans fatty acid formation in triolein and trilinolein Wakako Tsuzuki National Food Research Institute NARO
11. 2s ChemBioChem 12 18 2767 2773 2011 Epoxyquinone Formation Catalyzed by a Two Component Flavin Dependent Monooxygenase Involved in Biosynthesis of the Antibiotic Actinorhodin Takaaki TAGUCHI Susumu OKAMOTO 2 Kimiko HASEGAWA 3 Koji ICHINOSE 1 Research Institute of Pharmaceutical Sciences Musashino University 2 National Food Research Institute NARO 3 Rigaku Corporation Streptomyces coelicolor A3 2 actinorhodin ACT benzoisochromanequinone BIQ ActVA 5 ActVB ActVA 5 ActVB 6
12. COUCHES A 80 kV 150 kV Effect of Low Energy Electrons on the Cigarette Beetles Inside the Cocoons Imamura Taro Miyanoshita Akihiro Todoriki Setsuko National Food Research Institute NARO 118 Canadian Journal of Plant Pathology 33 3 347 354 2011 Identification and activity of a phytotoxin produced by Calonectria ilicicola the causal agent of soybean red crown rot Sunao OCHI Mitsuru YOSHIDA 2 Akio NAKAGAWA Masahiro NATSUME 1 National Agricultural Research Center NARO 2 National Food Research Institute NARO 3 Department of Applied Biological Science Tokyo University of Agriculture a
13. N 3 OMSVPS Cys14 Cys39 eR 1 2 3 4 4 5 3 6 1 2 3 4 5 6 127 International Journal of Food Sciences and Nutrition 62 7 671 677 2011 The use of summary statistics for sample size allocation for food composition surveys and an application to t
14. 30 umol m s Hatakeyama et al DA TKZ tr C 94 2 umol m s 75 5 umol m s 97 7 umol m s A ozyzgeRIB40 UC V S V EF CI O A Aspergillus oryzae A oryzae A oryzae 1 Bar fifi
15. X C RREI Ze DEIR C d Zo Ic fos OO f EN amp Re IR ERE 1 P A 15 w w RR 7 Cp CHA CHAZ TOEA A
16. FBV MRS DACA BD 6 ON ia sll EB 50g iE b UH ESSERI OO ER A DS EIRY A A DRRR 4 Ze STARA BL S AVAIL 1 Table 2 2 3 Fig 3 X FEM BJ Ze B KY
17. 4 oryzae Hatakeyama et al 64 Hatakeyama et al 8A DIED Aspergillus Bs 4 nidulans A flavus X
18. Mechanomyography MMG Vivromyography VMG Acoustic myography AMG Soundmyography Sonomyography SMG Phonomyography PMG X MMG mechanomyogram HS
19. K AWE HANC b Aspergillus oryzae RIB40 2 3 0 4 2 HOA B Cd L N COR
20. L 1 L 48 8 kJ mol1 5 1 35 42 2011 L 1 2 3 1 2 3 150 58 7 284 290 2011 ae RES ME A RES EH 9 3 4 2 3 4
21. PCR C 7 1 2011 2012 Oil BUOBV 35 LORE ES IURE 2 5 AFL RIGA 52 2 1 25 gs 5 9 Bolton OXOID 225 mL 2 mL ER YT
22. GB Bind 5 OFF Doe 2006 T
23. BH 99 Biochemical and Biophysical Research Communications 416 3 4 362 366 2011 Endoplasmic reticulum stress enhances y secretase activity Kazunori Ohta Akihito Mizuno Shimo Li Masanori Itoh Masashi Ueda Eri Ohta Yoko Hida Miao xing Wang Manabu Furoi Yukihiro Tsuzuki Mitsuaki Sobajima Yoshimasa Bohmoto Tatsuya Fukushima Masuko Kobori Takashi Inuzuka Toshiyuki Nakagawa Gifu University Graduate School of Medicine National Food Research Institute NARO 3 ER ER ER ATF4
24. yh a t ml BIB O Electromyography EMG WAI BH Eh Ix
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26. in LC Orbitrap MS C k A ZAPE EIA Sp Fusarium 1 KE 2 2 1 1 1 3 3 l 2 3 Japan Agricultural Research Quarterly 45 441 444 2011 Geldanamycin an Inhibitor of Heat Shock Protein 90 Mitigates Nivalenol caused Changes in Cytokine Secretion in HL60 Cells Hitoshi NAGASHIMA Hiroyuki NAKAGAWA Masayo KUSHIRO National Food Research Institute NARO NIV 90 Hsp90 HL60 NIV Hsp90 GA 24 NIV
27. Arrhenius Leaching Losses of Potassium during Soaking in Hot Water and Application of Microwave for Blanching Potatoes Yasumasa Ando Takahiro Orikasa 2 Takeo Shiina Itaru Sotome Seiichiro Isobe Yoshiki Muramatsu 4 Akio Tagawa 1 Graduate school of Horticulture Chiba University 2 Department of Environmental Sciences School of Food Agriculture and Environmental Sciences Miyagi University 3 National Food Research Institute NARO 4 Department of Food Science and Technology Faculty of Bioindustry Tokyo University of Agriculture 21 1 11 16 2012 1 Brix H 2 B Xr 1
28. Hen 157 Biochimica et Biophysica Acta 1814 428 434 2011 Deletion analysis of regions at the C terminal part of cycloisomaltooligosaccharide glucanotransferase from Bacillus circulans T 3040 Kazumi Funane Yasuyuki Kawabata Ryuichiro Suzuki Young Min Kim 4 Hee Kwon Kang Nobuhiro Suzuki Zui Fujimoto Atsuo Kimura Mikihiko Kobayashi 9 1 National Food Research Institute NARO 2 Faculty of Food Science and Nutrition Osaka Shoin Women s University 3 Research Faculty of Agriculture Hokkaido University 4 KRIBB Eco Friendly Biomaterial Research Center Jeonbuk Branch Institute Korea Research Institute of Bioscience and Biotechnology 5 Protein Research Unit National Institute of Agrobiological Sciences 6 Department of Food and Health Science Jissenn Women s University CITase 66 50018 h IN
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30. 7 1 qHO 2 2 KL 2 3 4 1 1 2 3 4 103 Japanese Psychological Research 53 4 440 447 2011 Hardness perceptions in visual penetrating motion influenced by velocity change Tomohiro Masuda Atsushi Kimura Syo ichi Goto Yuji Wada National Food Research Institute NARO Tokyo denki University HAN
31. S 3 Estimation of acrylamide intake from cooked rice in Japan Mitsuru Yoshida Keiko Miyoshi Kaoru Horibata Yuzo Mizukami 4 Makiko Takenaka Akemi Yasui 1 National Food Research Institute NARO 2 Junior College of Kagawa Nutrition University 3 Kagawa Nutrition University 4 National Institute of Vegetable and Tea Science NARO Chemistry Letters 41 3 242 243 2012 A novel method to discriminate between natural and synthetic fibers by stable carbon nitrogen and oxygen isotope analyses Yaeko Suzuki 2 Ryo Kobe Rumiko Nakashita 1 Japan Certification Services 2 National Food Research Institute NARO 3 Forestry and Forest Products Research Institute
32. w 12 i co 1 3 GH43 w 1 2 PIATRA cel yep dos AD wore PUI ae OO 4 1 5 NY KH L 2 1 3 EM LAER 4 5 175 The Journal of Biological Chemistry 286 27848 27854 2011 Endo beta 1 3 galactanase from winter mushroom Flammulina velutipes Toshihisa Kotake Naohiro Hirata Yuta Degi Maki Ishiguro Kiminari Kitazawa Ryohei Takata Hitomi Ichinose Satos
33. 3 2008 11 2009 1 2009 1 BAI C 2008 11 2008 11 6 2649 2009 1 3379 Google Trends X 2009 1 6
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35. DiSC me BR Bh International Journal of Food Science and Technology 46 12 2628 2633 2011 Effect of debranching and heat moisture treatment on the properties of Thai rice flours Prajongwate Satmalee Junko Matsuki nstitute of Food Research and Product Development Kasetsart University Thailand National Food Research Institute NARO RS SEM SDS RS 11
36. RIN meee WG CETT 2 ms mee B E A TEMA TK X 2 AA Xx 2 2 1 0 6 30 3 9 30
37. 3 SE 9 2 VS 2 ik 2012 CHS 2010 10 2012 4
38. L 2 1 3 3 1 BH 2 fh 3 96 Food Science and Technology Research 17 6 567 2011 Inhibition of angiotensin converting enzyme by components of traditional mongolian fermented milk products Dolgorsuren BAYARSAIKHAN Mayumi OHNISHI KAMEYAMA Nobuya SHIRAI Yoko TAKAHASHI Kohji YAMAKI National Food Research Institute NARO Clinical Nutrition Department Shastin Central Hospital ACE ACE aaruul HPLC 362 05
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41. CFD 1 Goran T Vladisavljevic 2 1 3 1 2 Loughborough 3 Food Science and Technology Research 18 2 149 156 2012 In vitro gastrointestinal digestibility of soybean oil in water emulsion droplets stabilized by polyglycerol esters of fatty acid Zheng Wang 2 Marcos A Neves 2 Li Jun Yin Isao Kobayashi Kunihiko Uemura Mitsutoshi Nakajima 1 2 1 Graduate School of Life and Environmental Sciences University of Tsukuba 2 National Food Research Institute NARO 3 College of Food Science and Nutrition Engineering China Agricultural University China in vitro PGE
42. 1 1 177 2 A 4 26 x23 598 20 il 0 E2306 FH 10 O0 E20 3 ED 3 THA WEL
43. 43 GH43 Cellvibrio japonicus Bacteroides thetaiomicron GH43 C japonicus B thetaiotaomicron w 1 2 ow 1 2 C japonicus c 1 2 5
44. 30 COR 73 3 1 1 1 1 3 1 2 6 HorRat R 3 1 0 3 1 6 Horwitz
45. 9f Analytical Sciences 27 2 159 165 2012 Method validation by interlaboratory studies of improved hydrophilic oxygen radical absorbance capacity methods for the determination of antioxidant capacities of antioxidant solutions and food extracts Jun Watanabe 1 Tomoyuki Oki 2 Jun Takebayash Koji Yamasaki 4 Yuko Takano Ishikawa Akihiro Hino and Akemi Yasui 1 National Food Research Institute NARO 2 National Agricultural Research Center for Kyushu Okinawa Region NARO 5 National Institute of Health and Nutrition 4 Taiyo Kagaku Co H ORAC A B L 5 A 4 6 18 8 RSD R 7 0 21 1 HorRat 0 40 1 93 i
46. Changes in Access Behavior of Visitors to Food Insect Site after a Large Revision Yukio Magariyama Kumiko Shichiri Akihiro Miyanoshita Taro Imamura Yuji Wada and Tomohiro Masuda National Food Research Institute NARO Biocontrol Science 16 2 79 83 2011 Decontamination Effect of Milling by Jet Mill on Bacterium in Rice Flour Itaru Sotome Daisuke Nei Masuko Tsuda Mohammed Sharif Hossen Makiko Takenaka Hiroshi Okadome Seiichiro Isobe National Food Research Institute NARO 100 3 um 6 5 Log10 CFU g WHE 3 um 4 3 Log10 CFU g
47. GIL a u ARIF Md Latiful Bari Foodborne Pathogens and Disease 8 10 1089 1094 2011 Disinfection of Radish and Alfalfa Seeds Inoculated with Escherichia coli O157 H7 and Salmonella by a Gaseous Acetic Acid Treatment Daisuke Nei Bari M Latiful 2 Katsuyoshi Enomoto Yasuhiro Inatsu Shinichi Kawamoto 1 National Food Research Institute NARO 2 University of Dhaka 3 Daisey Machinery Co Ltd 8 7 2 3 O157 H7 Ot VERT 0 EWZUr5log CFU g 48 0157 H7
48. Tl T2 T1 T2 ESR BM 1 2 Report of National Food Research Institute 76 29 32 2012 Comparison of anti proliferative effects of trichothecene mycotoxins nivalenol and deoxynivalenol in cultured cells Hitoshi NAGASHIMA Masayo KUSHIRO Hiroyuki NAKAGAWA Keiko IWASHITA National Food Research Institute NARO NIV DON 24 4
49. Poritosh Roy Rrr ott 149 Japan Agricultural Research Quarterly 46 1 41 57 2012 A Review of life cycle assessment LCA of bioethanol from lignocellulosic biomass Poritosh Roy Ken Tokuyasu Takahiro Orikasa Nobutaka Nakamura Takeo Shiina National Food Research Institute NARO School of Food Agriculture and Environmental Sciences Miyagi University A Oe
50. WERE A3 OO E 55 85 XS OO As BLUE PE COMM AIL 1 2 3 1 2 3 Journal of Oral Biosciences 53 2 148 157 2011 Effects of addition of water on masticatory behavior and the mechanical properties of the food bolus Kouichi SHIOZAWA Kaoru KOHYAMA Department of Physiology Tsurumi University School of Dental Medicine National Food Research Institute NARO
51. Caco 2 Caco 2 Biochemistry 51 1 32 42 Evaluation of Temperature Effect on the Interaction between f Lactoglobulin and Anti f lactoglobulin Antibody by Atomic Force Microscopy Jun ichi Wakayama Shigeru Sugiyama National Food Research Institute NARO AFM 25 35 45
52. 0 2 0 4 PC2 0 0 0 2 0 5 0 0 29 SERRE CHE SIUTLTP ECAoCb 33 DNA If DNA DNE 0 5 1 0 1 5
53. 2 ESR 1 g 2 0 1 1 1 1 TR 2 2 3 1 2 3 4 f amp D Applied Magnetic Resonance 42 2 153 159 2011 Relaxation behaviors of free radicals from gamma irradiated black pepper using pulsed EPR spectroscopy Hiromi Kameya Masahiro Kikuchi 2 Hideyuki Hara Masakazu Furuta 4 Setsuko Todorik
54. LBPEug LBPbac LBPBug LBPbac LBPBug LBPbac LBPbac GH94 ABC l 3 LBPEug ee w 164 Carbohydrate Research 346 15 2432 2436
55. F Chemical Engineering Science 66 12 5556 5565 2011 CFD Analysis of Microchannel Emulsification Droplet Generation Process and Size Effect of Asymmetric Straight Through Microchannels Isao Kobayashi Goran T Vladisavljevic Kunihiko Uemura Mitsutoshi Nakajima 3 1 National Food Research Institute NARO 2 Chemical Engineering Department Loughborough University UK 3 Graduate School of Life and Environmental Sciences University of Tsukuba CFD H3 ACLICE OJAI A FOF AN ENLA EADE CFD
56. AU dux TERS 5 TER BLU ROFE MRO Effect of Activated Carbon Application on the Growth and Yield of Soybean in the Field of Continuous Beans Cropping Satoru Motoki Eiji Nishihara 2 Hiroaki Kitazawa Yasushi Kyutoku 4 Takayoshi Uehara 5 Kazuhiro Yagasaki Hiroaki Sakai Isao Shigemori 1 Nagano Vegetable and Ornamental Crops Experiment Station 2 Faculty of Agriculture Tottori University 3 National Food Research Institute NARO 4 Jichi Medical University 5 Nagano Agricultural Experiment Station Applied and environmental microbiology 77 3 1021 1032 2011 Modeling of pathogen survival during simulated gastric digestion Shige Koseki Yasuko Mizuno and Itaru Sotome National Food Research Institute NARO
57. native PAGE du 2 9 r LccK LccK lccK HH f Plant Physiology 158 1 439 450 2012 MACROCALYX and JOINTLESS Interact in the Transcriptional Regulation of Tomato Fruit Abscission Zone Development Toshitsugu Nakano Junji Kimbara Masaki Fujisawa Mamiko Kitagawa Nao Ihashi Hideo Maeda Takafumi Kasumi and Yasuhiro Ito 1 National Food Research Insti
58. 1 Ty ERE OUR CHAM LC EO RUS KS 100 g 1 792kJ 10 0g 40 0g 20 0g 24 5g 11 8 g 5 5 g 2 4 HAO Sprague Dawley 7 00 19 00 22 1 C 55 65 5 4 KE 21 7 8 ik 100 sg 0 g Soy0 125g Soy12 5 25g Soy25 50 g Soy50 1
59. N 11 Journal of Food Science 76 3 S217 224 2011 Conjoint Analysis on the Purchase Intent for Traditional Fe
60. 0 8 0 8 HIRE WABI 2 9 Effects of fish collagen peptides on physical properties of mixed gels containing konjac glucomannan and kappa carrageenan Ai KATO Yukitoshi KODANI Hiromi SHIMADA Tomoko SASAKI Fumiyo HAYAKAWA Kaoru KOHYAMA Tottori Institute of Industrial Technology Food research Institute National Food Research Institute NARO 108 59 2 96 103 2012 2 FRR TPA
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65. 2008 4 2012 10 4 6 2010 11 2012 11 A B C D E Er EAE dd a dm ih la fer te EE O UO amp OctUtureretro6 amp tf955 amp 0 mm mooo 2 2c h Ch J OD a A CO CO C C5 C C C Ama C ONM C C C n3 JI d C O O w P Ch b b J b b 9 h Ch 4 amp O CD Q CO Ch P3 e l9 O r t oa o 7 61 C D E 211 185885 3 4 2 3 4 3 2008 4 4 464 421 401 295 5 200855
66. 159 60C 15 1 15 4 viv 48 72 88 8 90 6 90C 159 CO 50 159 Sathaporn Srichuwong 2 1 XO 1 1 2 3 Bioresource Technology 102 11183 11188 2011 Effi
67. 1 EFXBB se Guo 148 Food Preservation Science 37 6 273 282 2011 Influence of impact stress on the postharvest physiological and chemical properties of cabbage heads Manasikan Thammawong Tomoko Kaneta Nobutaka Nakamura Makoto Yoshida Ayaka Soga Takeo Shiina National Food Research Institute NARO Kanagawa Agricultural Technology Center CAREC RIST BANCO Chet 10 20 40 80 cm 20C 6 L
68. MC JOINTLESS WUSCHEL WUS REGULATOR OF AXILLARY MERISTEMS RAX CUP SHAPED COTYLEDON CUC LATERAL SUPPRESSOR LAS WUS RAX CUC LAS WUS RAX CUC LASO MACROCALYX JOINTLESS 1 2 1 2 QUE 1 3 4 BS 1 2 3 4 172 Planta 235 6 1107 1122 2012 Direct targets of the tomato ripening regulator RIN identified by transcriptome and chromatin immunoprecipita
69. 48 1 25 1 6 9 0 23 15 0 42 26 3 45 2l 3 8 1 7 E 52 Turkey Me 5 196 596
70. 1 2 ZengsheLiu E L 1 1 2 3 International Journal of Environmental Research and Public Health 8 1957 1976 2011 Processing conditions rice properties health and environment Poritosh Roy Takahiro Orikasa Hiroshi Okadome Nobutaka Nakamura Takeo Shiina National Food Research Institute NARO School of Food Agriculture and Environmental Sciences Miyagi University KOK CO
71. MoNP NH O CH O DETCH n CH m n 7 S 2 2 2 PONY HB S M B NPacid S 2 R 2 S 1 1 S 10 11 12 MBNPY 8 FORE NMR HPLC 2 M B NP MaNP 2 1 11 12 i gE H 2 2 1 i 1 Aa 3 4 1 2 3 Bh
72. EX P35S GA21 0 5 po E COS te Se aie ee PCR mat 2 SE 2 1 Hets ZE 4 gh 9 5 u 1 1 Aw 1 2 3 4 5 Food Science and Technology Research 17 6 499 504 2011 Immunoblotting analysis of nsLTP1 in cereal grains with antiserum raised against recombinant rice nsLTPI Gang hua LANG Yukari KAGIYA Mayumi OHNISHI KAMEYAMA Shinichi KAWAMOTO Tatsuya MORIYAMA Kazumi KITTA National Food Research Institute NARO Kinki University Nonspecific lipid transfer protein 1 nsLTP1
73. Journal of Applied Glycoscience 58 3 125 127 2011 An enzymatic colorimetric quantification of orthophosphate Bingxue Li Takanori Nihira Hiroyuki Nakai Mamoru Nishioto Motomitsu Kitaoka National Food Research Institute NARO Shenyang agricultural University to uu us u c cu lau I Ag 1 BingxueLi Ah Shenyang agricultural University Journal of Applied Glycoscience 58 3 91 97 2011 Interactions between glycoside hydrolase family 94 cellobiose phosphorylase and glucosidase inhibitors Shinya FUSHINOBU Masafumi HIDAKA Andressa M HAYASHI Takayoshi WAKAGI Hirofumi SHOUN and Motomitsu KITAOKA Department of Biotechnology The Universit
74. Agrobacterium tumefaciens JzE k LiYing Journal of Molecular Catalysis B Enzymatic 74 1 2 97 102 2012 Identification of amino acid residues determining substrate preference of 1 3 f galactosyl N acetylhexosamine phosphorylase Mamoru Nishimoto Masafumi Hidaka Masahiro Nakajima Shinya Fushinobu Motomitsu Kitaoka National Food Research Institute NARO The University of Tokyo 1 3 N 3 N GNB N I LNB GNB LNB 1 3 N
75. 1 3 o 1 2 3 o D glucosyl D glucose phosphate 1 D glucosyltransferase Clostridium phytofermentans Bioscience Biotechnology and Biochemistry 76 2 343 348 2012 Characterization of a bacterial laminaribiose phosphorylase Motomitsu Kitaoka Yasuyuki Matsuoka Kiyotaka Mori Mamoru Nishimoto Kiyoshi Hayashi National Food Research Institute NARO LBPbac Paenibacillus sp YM 1 AM ZI
76. IRA HRA AEA We HAN PAWN Tracing the geographical origin of Japanese Aomori Prefecture and Chinese apples using stable carbon and oxygen isotope analyses Yaeko Suzuki 4 Rumiko Nakashita Ryo Kobel Akik
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80. Ee RRA R 0 84 SEP 10 4 1 HPA 2 3 3 1 2 3 Journal of Food Engineering 105 4 617 624 2011 Prediction of optimal cooking time for boiled potatoes by hyperspectral imaging Nghia Nguyen Do Trong Mizuki Tsuta Bart M Nicolai J
81. 69x15 152 2 6 26 2 8 1 5 0 37 0 23 0 42 3 45 0 7 25 ab b c MICIL Tukey 0 05 ac 0 01 2 WAR 2 1 1 4 0 30 xo 4 1 1 2 58 7 0 0 19 8 124 25 Tukey 0 05 22 0 30 0 2 1 0 19 4 1 X 8 124 S 58
82. DNA 70 100 CCQM de b ux BAWG IRMM 11 CCQM K80 P113 1 DNA Philippe CORBISIER Sandra VINCENT Heinz SCHIMMEL Anna Maria KORTEKAAS Stefanie TRAPMANN 1 Malcolm BURNS 2 Claire BUSHELL 2 M sl m AKGOZ 3 Sema AKY REK Lu DONG 4 Bogiang FU LZHANG 4 Jing WANG Melina P rez URQUIZA JL BAUTISTA A GARIBAY B FULLER Anna BAOUTINA 6 Lina PARTIS Kerry EMSLIE Marcia HOLDEN W Y CHUM Hyong Ha KIM Nittaya PHUNBUA 10 Mojca MILAVEC Jana ZEL Maxim VONSKY 2 Leonid AKONOPELKO 2 TLTLAU 8 B YANG 8 M H K HUI 13 ACH Yu 3 Dongkamol VIROONUDOMPHOL M C PRAWETTONGSOPON H K WIANGNON U ij EZ 15 16 Helen PARKES 1
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84. bmr bmr 1 2 3 3 3 RA mt eH 1 fH 2 fh 3 173 Carbohydrate Research 346 1029 1036 2011 Structure of arabinogalactan oligosaccharides derived from arabinogalactan protein of Coffea arabica instant coffee powder Maria Matulov 1 Peter Capek Satoshi Kaneko Luciano Navarini Furio Suggi Liverani 1 nstitute of Chemistry Center for Glycomics Slovak Academy of Sciences 2 National Food Research Institute NARO 3 Tlycaff amp egrave s p a Research amp Innovation AGP HPLC
85. KH1 Carnobacterium maltalomaticum KH1 KH1 1 Md LatifulBari 2 2 2 3 1 2 3 Mutation Research 741 95 100 2011 Age and time interval specific gamma radiation induced DNA damage in adult maize weevils Sitophilus zeamais Motschulsky assessed using comet assays Md Mahbub Hasana Setsuko Todoriki Akihiro Miyanoshita Rajshahi University National Food Research Institute NARO DNA 0 5 1 0 kGy 1 15 DNA ERRORE kY LOE 7 DNA DNA 24
86. nsLTP1 nsLTP1 nsLTP1 amd Au nsLTP1 nsLTP1 nsLTP1 nsLTP1 nsLTP1 nsLTP1 ga Kyu fup FH 131 Journal of Agricultural and Food Chemistry 59 13 6856 6863 2011 Practicable group testing method to evaluate weight weight GMO content in maize grains Junichi MANO Yuka YANAKA Yoko IKEZU Mari ONISHI 2 Satoshi FUTO 2 Yasutaka MINEGISHI Kenji NINOMIYA 4 Yuichi YOTSU YA
87. 25 20 15 10 5 0 107 107 10 10 10 105 105 gt 105 25 20 15 10 l E 0 T T T T 10 10 10 102 104 107 105 gt 105 2 C K RealTime PCR MPNiX H2 7 4 ik XU TH BOX AJ FR O Campylobacter jejuni 72 Eg C A E VR 2c Xs AER TB oC LE PS ACIE CS C jejuni C jejuni OO EHH 3 0 04 31000 CFU g 52 32 62 ASC jejuni 1 COE 1998 2
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89. KIL 2 3 1 1 2 3 116 Journal of AOAC International 94 857 862 2011 Evaluation of TA10 broth for recovery of heat and freeze injured Salmonella from beef Naoko Kamisaki Horikoshi Yukio Okada Kazuko Takeshita Takashi Sameshima Susumu Kawasaki 2 Shinichi Kawamoto 2 Pina M Fratamico 1 Prima Meat Packers Ltd 2 National Food Research Institute NARO 3 USDA ERRC BAM Salmonella D Hil HF HE Hh C amp 5 Lactose LAC broth Buffered Peptone water BPW Universal Pre enrichment UP broth TA10 broth Salmonella 0 44 lt 0 001 0 44 0 14 MPN g 425 gs 20 TA10 LAC broth 189 67 5 156 55 7 x2 7 73
90. lt 10 GSA 36 6 43 996 195 WHO OFF C do 2 3 1 4 2 2 54 00 000 t CO eq year LCA CO2 Poritosh Roy t Manasikan Thammawong HAY OE RF HEt Ah f MM T Journal of Miyagi University School of Food Agricultural and Environmental Sciences 5 1 35 42 2011 Analysis of changes in moisture content and L ascorbic acid of sweet potatoes during hot air drying Takahiro Orikasa Takeo Shiina Akio Tagawa 1 School of Food Agriculture and Environmental Sciences Miyagi Universit g yag y 2 National Food Research Institute NARO 3 Graduate School of Horticulture Chiba University 30 40 50 60C L
91. 1 1 WF 2 SoyU Soy12 5 Soy2o Soy50 Final body weight g 325 9 336 19 328 24 Bol 19 Body weight gain g day 8 56 0 59 9 11 0 98 8 72 1 15 8 86 0 79 Food consumption g day 21 2 0 7 21 3 1 3 21 0 1 5 20 8 1 1 Liver g 100 g BW 4 97 0 46 4 39 0 42 4 41 0 24 4 18 0 26 Adipose tissue weight g 100 g body weight Epididymal 1 16 0 18 14152025 1 01 0 19 0 837 0 091 Perirenal 178 2022 1 79 0 27 1 73 0 39 1 14 0 29 Serum lipids mmol L Triacylglycerol 2 14 0 32 1 72 0 51 1 99 0 29 1 68 0 50 Total cholesterol 1 94 0 16 185 031 1 56 0 24 1 39 0 38 HDL Cholesterol 1262041 1372029 116 0 30 0 859 0 334 Phospholipid 241 0 14 2 09 0 19 2 00 023 1 57 0 20 Free fatty acid 0 974 0 264 Liver lipids umol g Triacylglycerol 25 7 11 5 0 614 0 163 12 5 6 7 0 722 0 166 DA 0 615 0 176 144
92. AH FY EAA PF 141 Bioscience Biotechnology and Biochemistry 75 7 1240 1244 2011 Identification of 2 4 dihydroxy 2 5 dimethyl 3 2H thiophenone as a low molecular weight yellow pigment in soy sauce Miki Satoh Yuri Nomi Masatsune Murata Shinji Yamada Makiko Takenaka Hiroshi Ono Ochanomizu Univercity National Food Research Institute NARO Maillard 2 4 2 5 3 2H Maillard 2 4 2 5 3 2H
93. Pseudomonas syringae DIEE Y 7237 ChiL Nguyen Ar dig CH 124 Journal of Agricaltural and Food Chemistry 59 18 10317 10321 2011 Annual Variation of Natural 15N Abundance in Tea Leaves and Its Practicality as an Organic Tea Indicator Nobuyuki Hayashi Tomomi Ujihara Eri Tanaka Yasuhiro Kishi Hideyuki Ogawa and Hirofumi Matsuo 1 National Institute of Vegetable and Tea Science NARO 2 Saitama Prefectural Agriculture and Forestry Research Center 3 Miyazaki Prefectural Agricultural Research Institute 6815N 615N 615N 815N 3
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96. Kink 4 8 3 Z 2 0 2 0 1 THE CHEMICAL TIMES 191 1 13 18 2004 2 4M 3 10 17 2008 3 CAC Guidelines for the assessment of the competence of testing laboratories involved in the import and export control of food CAC GL 27 1999 9 1 16 8 19972 9 4 1
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98. 15 100 Viscoelastic Properties and Air bubble Structure of Bread Containing Gelatinized Rice Porridge Mario Shibata Junichi Sugiyama C L Tsai Mizuki Tsuta Kaori Fujita Mito Kokawa Tetsuya Araki National Food Research Institute NARO Graduate School of Agricultural and Life Sciences The University of Tokyo HOLTER k S DBA AOR AY ANY J VOIR XS Fatt Fusarium DON DON PLS DON 1 R2 0 990 R2 0 983
99. Hrt 174 Process Biochemistry 47 358 365 2012 Structure based engineering of glucose specificity in a family 10 xylanase from Streptomyces olivaceoviridis E 86 Hitomi Ichinose Shaghik Diertavitian Zui Fujimoto Atsushi Kuno 4 Leila Lo Leggio and Satoshi Kaneko 1 National Food Research Institute NARO 2 Biophysical Chemistry Group Department of Chemistry University of Copenhagen 3 National Institute of Agrobiological Resources 4 Research Center for Glycoscience National Institute of Advanced Industrial Science and Technology AIST 10 1 2 7
100. ap 48 123 456 2001 2 Yoshida K Kirimura O and Danna G Change in the amount of SDS insoluble membrane components by oxidants during breadmaking Food Sci Technol Res 9 99 999 2001 3 ERE 1 CH pp 1 22 1991 4 Mendel D S Gene and chromosome In Introduction to quantitative genetics lst ed Ronald Press Co pp 9 99 1999 5 2 GER pp 93 150 1988 6 Yokota T Brassinosteroids In Comprehensive natural products chemistry Vol 8 eds Barton D H R Nakanishi K and Meth Cohn O Vol ed Mori K Pergamon pp 99 107 1999 7 EURE BE 2802344 2001 1 11 8 TRUK 48 p 47 2001 4 9
101. MOE Es WH ET Applied and Environmental Microbiology 77 22 8181 8183 2011 Scandium Stimulates the Production of Amylase and Bacilysin in Bacillus subtilis Takashi Inaoka and Kozo Ochi National Food Research Institute NARO Hirosima Institute of Technology PCR
102. 7 8 9 10 11 12 http www maff go jp j syouan seisaku risk_analysis survei pdf guide zenbun pdf 2012 10 30 H Codex CAC GL 27 Guidelines for the assessment of the competence of testing laboratories involved in the import and export control of food 1997 http www codexalimentarius net download standards 355 CXG_027e pdf 2012 10 30 H EPTIS http www eptis bam de H 20124E 10 H30H http www jsac or jp ginousiken 2012 10 30 http www fdsc or jp hatanoken gaibuseidokanri html 2012 10 30 2012 http www jfrl or jp seminar files ginou_annai2012 pdf 2012 10 30 2012 http www jffic or jp news 2011 02 102012 html 2012 10 30 13 14 15 16 H http cosmokai com surve
103. 13 6 g 2 ml WAM WX RREAN WAVES RPL KH S veg 107 Journal of Texture Studies 42 4 254 267 2011
104. NSP NSP PRD RORE AML WAHRE L ba Hh NSP 105 Food Hydrocolloids 27 228 234 2011 Complex formation thermal properties and in vitro digestibility of gelatinized potato starch fatty acid mixtures Kiyoshi KAWAI Setsuko TAKATO 2 Tomoko SASAKI and Kazuhito KAJIWARA 1 Department of Biofunctional Science and Technology Graduate School of Biosphere Science Hiroshima Umiversit p gy p y 2 Department of Bioscience and Biotechnology Tokyo University of Technology 3 National Food Research Institute NARO 6 CH
105. J RCR 2 BR Fes 2 tl 1 2 3 4 The Journal of Biological Chemistry 286 15483 15495 2011 The structure and function of an arabinan specific alpha 1 2 arabinofuranosidase identified from screening the activities of bacterial GH43 glycoside hydrolases Alan Cartmell 1 2 Lauren S McKee 1 2 Maria J Pen a 2 Johan Larsbrink Harry Brumer Satoshi Kaneko 4 Hitomi Ichinose Richard J Lewis Anders Viksg Nielsen Harry J Gilbert and Jon Marles Wright 1 nstitute for Cell and Molecular Biosciences Newcastle University The Medical School 2 Complex Carbohydrate Research Center University of Georgia 3 School of Biotechnology Royal Institute of Technology AlbaNova University Centre 4 National Food Research Institute NARO 5 Novozymes A S
106. CEC 2 Affymetrix http www affymetrix com support technical byproduct affx product rat230 20 Gene Ontology Biological Process http rgd mcw edu 5 p 1 28 3 R 0 DNA BUS
107. A oryzae V 1 Pocsi I Prade R A and Penninckx M J Glutathione Altruistic Metabolite in Fungi Adv Microb Physiol 49 1 76 2004 2 Wang M Sun J Xue F Shang F Wang Z and Tan T The Effect of intracellular Amino Acids on Production by High cell density Cultivation of Saccharomyces cerevisiae Appl Biochem Biotechnol 168 198 205 2012 3 Pocsi I Molnar Z S Pusztahelyi T Varecza Z and Emri T YEAST LIKE CELL FORMATION AND GLUTATHIONE METABOLISM IN AUTOLYSING CULTURES OF PENICILLIUM CHRYSOGENUM Acta Biol Hung 98 431 440 2007 4 Emri T Pocsi I and Szentirmai A Phenoxyacetic acid induces glutathione dependent detoxification and depletes the glutathione pool in Penicillin chrysogenum J Basic Microbiol 37 181 186 1997 5 Emri T Sami L Szentirmai A and Pocsi I Co ordination of the nitrate and nitrite assimilation the glutathione and free radical metabolisms and the pentose phosphate pathway in Penicillium chrysogenum J Basic Microbiol 39 109 115 1999 6 Oh Y T Ahn C S Kim J G Ro H S Lee C W and Kim J W Proteomic analysis of early phase of conidia germination in Aspergillus nidul
108. Waits Japan Journal of Food Engineering 12 1 29 35 2011 Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties Md Sharif Hossen Itaru Sotome Makiko Takenaka Seiichiro Isobe Mitsutoshi Nakajima and Hiroshi Okadome National Food Research Institute NARO Graduate school of Life and Environmental Sciences University of Tsukuba BE HERO Y y DONE TY ORNARE G2 ORE MOBIC UR 10um The effect of particle size reduction on the pasting properties of rice wheat corn maize potato sweet potato and cassava starches was elucidated Before pulverizing the mean particle size and the pasting properties of t
109. 1 2 2 3 4 1 1 ty YA TP SZ 3 aT TA PEAS 4 Food Quality and Preference 24 1 92 98 2012 Package images modulate flavors in memory Incidental learning of fruit juice flavors Nanami Mizutani Ippeita Dan Yasushi Kyutoku 2 Daisuke Tsuzuki Lester Clowney 2 Yuko Kusakabe Masako Okamoto Toshimasa Yamanaka 1 University of Tsukuba 2 Jichi Medical University 3 National Food Research Institute NARO 4 Obihiro University of Agriculture and Veterinary Medicine 92 1 1 pines Cer 10
110. 12 193 5 ml 88 RM dE Em 1 EA 2 3 4 dE 1 2 3 4 137 Bioresource Technology 102 4793 4799 2011 Low temperature alkali pretreatment for improving enzymatic digestibility of sweet sorghum bagasse for ethanol production Wu Long Mitsuhiro Arakane Masakazu Ike Masahisa Wada 2 Tomoyuki Takai Mitsuru Gau Ken Tokuyasu 1 1 National Food Research Institute NARO 2 Graduate School of Agricultural and Life Sciences University of Tokyo 3 National Agricultural Research Center for Kyushu Okinawa R
111. DNA PCR PCR gen AXE Gn 2 3 cx Ms 6 1 2 3 4 5 6 132 Metrologia 49 08002 2012 CCQM K86 P113 1 Relative quantification of genomic DNA fragments extracted from a biological tissue Philippe CORBISIER Sandra VINCENT Heinz SCHIMMEL Anna Maria KORTEKAAS Stefanie TRAPMANN Malcolm BURNS 2 Claire BUSHELL 2 M sl m AKGOZ Sema AKY REK 3 Lu DONG 4 Bogiang FU 4 L ZHANG 4 Jing WANG Melina P rez URQUIZA 5 J L BAUTISTA 5 A GARIBAY 5 B FULLER 5 Anna BAOUTINA 6 Lina PARTIS 6 Kerry EMSLIE 6 Marcia HOLDEN W Y CHUM 8 Hyong Ha KIM Nittaya PHUNBUA 10 Mojca MILAVEC H Jana ZEL 11 Maxim VONSKY 2 Leonid A KONOPELKO 2 TL T LAU 8 B YANG 5 M H K HUI 3 ACH YU 1 Dongkamol VIROONUDOMPHOL 4 C PRAWETTONGSOPON H K WIANGNON H Reona TAKABATAKE 15
112. 20 1z gt 3 4 z gt 3 zn HII at 35 AM LB 3 HI 3 Ne z g 5 10 3 8 3 2 13 42 135 C 1 mass mass 13 3 n 1 SS 2 36 12 19 3 40 12 1 3 3 Cd mg kg fw 0 384 37 0 5 4 1 550C 8 228 8 nm 5 9 37 3 7 05 ICP 588 995 nm 0 9845 CP 588 995 9 97 42 os IC mW 21 171 211 5 0564 589 0 nm 22 9 63 4 0 ICP 589 592 nm 500C 3 pet 24 31 8 32 1 0559 Dy Jp 589 0
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116. Applied Microbiology and Biotechnology 93 4 1513 1522 2012 Discovery of nigerose phosphorylase from Clostridium phytofermentans Takanori Nihira Hiroyuki Nakai Kazuhiro Chiku and Motomitsu Kitaoka National Food Research Institute NARO Faculty of Agriculture Niigata University GH 65 Clostridium phytofermentans Cphy1874 Cphy1874 1 kcat 67 s 1 Km 1 7 mM GH65 6 Lik 15
117. Agricultural and Biological Chemistry Analytical Biochemistry Analytical Chemistry Applied and Environmental Microbiology Archives of Biochemistry and Biophysics Bakers Digest Bioscience Biotechnology and Biochemistry Biochemical and Biophysical Research Communications The Biochemical Journal Biochemistry Biochimica et Biophysica Acta Biotechnology and Bioengineering Carbohydrate Research Cereal Chemistry European Journal of Biochemistry FEBS Letters Federation Proceedings Food Science and Technology International Tokyo Food Science and Technology Research Food Technology Food Technology in Australia HortScience International Journal of Food Science and Technology Journal of Agricultural and Food Chemistry The Journal of Applied Bacteriology Journal of Bacteriology The Journal of Biochemistry The Journal of Biological Chemistry The Journal of Cell Biology Journal of Chromatographic Science Journal of Chromatography Journal of Dairy Science Journal of Fermentation and Bioengneering Journal of Food Science Journal of Food Technology Journal of General Microbiology Journal of Lipid Research Journal of Molecular Biology Journal of Nutrition Journal of Stored Products Research Journal of Texture Studzes Journal of the American Chemical Society Journal of the American Oil Chemists
118. URL Yahoo Japan Request GET yakudachi gaichu zukan index html HTTP 1 0 Status Code 200 Size 13421 Referer http search yahoo co jp earch p E3 83 9I0 E3 82 AF E3 82 AC amp search_x 1 amp tid top_gal amp ei UTF 8 amp pstart 1 amp fr top_gal amp b 11 amp qrw 0 User Agent Mozilla 4 0 compatible MSIE 6 0 Windows NT 5 1 SVI 1 1 4322 NET CLR Internet Explorer Ver6 Apache URL
119. Manasikan Thammawong PN HESS Household and Personal Care today n2 2011 13 15 2011 Evaluation of a novel soybean oil based surfactant for fine emulsion preparation Qingyi Xu Mitsutoshi Nakajima 2 Zengshe Liu Nobutaka Nakamura Takeo Shiina 1 National Food Research Institute NARO 2 Graduate School of Life and Environmental Sciences University of Tsukuba 5 NCAUR ARS USDA Porazengs R 004 O W 20 80 R 004 R 004 0 04 0 08 0 2 1 41 1 04 0 61 um 10 20 30 40 40 1 29 um
120. PGE In vitro In viro In vitro 10 wt 1 wt 36 2 91 5 in vitro 1 2 Marcos A Neves 2 Be BEE Jk 2 2 1 2 1 2 3 154 Journal of Bioscience and Bioengineering 112 3 299 303 2011 Emulsion Cultivation A Miniatu
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124. Rep Natl Food Res Inst No 77 19 23 2013 19 BU Selectivity and oviposition preference of the maize weevil Sitophilus zeamais Motschulsky for brown rice polished rice and rinse free rice Satoshi Furui Taro Imamura Akihiro Miyanoshita National Food Research Institute NARO 2 1 12 Kannondai Tsukuba Ibaraki Japan 305 8642 Abstract The selectivity and the oviposition preference of the maize weevils for brown rice polished rice and rinse free rice the superior rice made by removing the bran surface starch and residue from the polished rice that does not require rinsing Musenmai were evaluated These indexes showed the same tendency in the following oders brown rice gt polished rice gt rinse free rice Thus the rinse free rice was found to be the smallest risk for weevil infestation in this study t ml Sitophilus zeamais Motschulsky FaH
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126. PSL 700 counts PSL PSL Detection of Irradiated Pulses by PSL Method Sekiguchi Masayuki Nakagawa Seiko 1 Yunoki Shunji Ohyabu Toshimi Hagiwara Shoji Todoriki Setsuko 2 Tada Mikirou Honda Katsunori 4 1 Tokyo Metropolitan Industrial Research Institute 2 National Food Research Institute NARO Chugoku Gakuen University 4 Japan Radiation Engineering Co Ltd 46 19 23 2011 PSL 5 PSL JER PSL T1 1000 counts 90 s 1 kGy T2 4000 counts 90 s
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129. n Fig 4 K 3 fW ES AED Mite gv fois RM MMG f RM EMG 5 LM EMG SH EMG Time Fig 3 MMG and EMG signals during clenching and jaw opening From top to bottom mechanomyogram of the right masseter muscle electromyogram of right and left masseter muscles and electromyogram of suprahyoid muscles o4 7 E Fig 5
130. Ah Be 165 Glycobiology 22 3 361 368 2012 Bifidobacterium longum subsp infantis uses two different fj galactosidases for selectively degrading type 1 and type 2 human milk oligosaccharides Erina Yoshida Haruko Sakurama 1 Masashi Kiyohara Masahiro Nakajima Motomitsu Kitaoka 2 Hisashi Ashida Junko Hirose 4 Takane Katayama Kenji Yamamoto and Hidehiko Kumagai 1 Research Institute for Bioresources and Biotechnology Ishikawa Prefectural University 2 National Food Research Institute NARO 3 Graduate School of Biostudies Kyoto University 4 Department of Life Style Studies University of Shiga Prefecture HMOs 233 74 AAMAS EZ ONT Bifidobacterium longum subsp infantis HMOs HMOs HMO 1 HMOs HMO
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132. HK pp 156 162 1996 Rep Nat1 Food Res Inst No 77 79 87 2013 79 AF EE 2558 A S E SB FR ORO ES X C HB RIO FE BML 305 8642 2 1 12 Electromyography and Mechanomyography during Oral Processing of Food with Different Texture Kaoru Kohyama and Zhihong Gao Food Physics Laboratory Food Function Division National Food Research Institute National Agriculture and Food Research Organization 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Abstract Electromyography EMG using surface electrodes and mechanomyography MMG that are non invasive methods were applied during oral processing of various food items EMG has been widely used for the study of food texture wheareas MMG has not been applied A wide range of food samples such as thin liquid thick liquid soft gel and two hard gels were used because their methods of oral processing are different Electromyogram of both masseter and suprahyoid muscles and mechanomyogram of the right masseter muscle were recorded while normal subjects freely ate 6 g of food samples Masseter muscle activity was shown and the MMG signal was observed at the
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134. Ai ACE Carbohydrate Research 350 94 97 2012 3 O a D Glucopyranosyl L rhamnose phosphorylase from Clostridium phytofermentans Takanori Nihira Hiroyuki Nakai and Motomitsu Kitaoka National Food Research Institute NARO Faculty of Agriculture Niigata University fX X Clostridium phytofermentans 65 GH65 Cphyl019 XE Cphy1019 GH65 D 1 L 3_0 w_D T AEROIEASCLC3 O a D glucopyranosyl L rhamnose phosphate D glucosyltransferase 3 O o D L Clostridium phytofermentans 3 O c D L
135. mGluR1 Tlr GPCR C GFP GPCR C Hp fuk 104 Vision Research 51 1728 1740 2011 Effects of environmental context on temporal perception bias in apparent motion Tomohiro Masuda Atsushi Kimura 2 Ippeita Dan Yuji Wada 1 National Food Research Institute NARO 2 Tokyo denki University 3 Jichi Medical University Kappa
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137. M Mahfuzul Hoque Shemona Rattila M Asaduzzaman Shishir M L Bari University of Dhaka Fh 109 Japan Journal of Food Microbiology Vol 28 No 3 193 200 2011 Biopreservation of Kamaboko Steamed Surimi using Piscicolin KH1 produced by Carnobacterium maltalomaticum KHI Kenya Hashimoto Md Latiful Bari Yasuhiro Inatsu 2 Shinichi Kawamoto 2 Jun Shima 1 Industrial Technology Institute Miyagi Prefectural Government 2 National Food Research Institute NARO 3 Kyoto University Leuconostoc sp Enterococcus sp cK Sua MEE v chu Carnobacterium maltalomaticum KH1 126 E L mesenteroides 10
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140. TA10 Pathogenic 24 Bacterial Multiplex PCR Detection System 16 35 1 C 22 1 ml Multiplex PCR pH pH pH Evaluation of detection sensitivity and pre enrichment efficacy of TA10 pathogenic bacterial multiplex PCR detection system kit in fruit and vegetable food samples Susumu KAWASAKI Bizhen ZOU 2 Toyohiko NAMBA 2 Kazuhide ARIMA 2 Isao KIUCHI Naoko KAMISAKI HORIKOSHI and Shinichi KAWAMOTO 1 National Food Research Ins
141. gt gt Te 1 Smith L W Jr Pratt J J Jr Nii I and Umina A P Baking and taste properties of bread made from hard wheat flour infested with species of Tribolium Trogoderma and Oryzaephilus J Stored Prod Res 6 307 316 1971 2 http law e gov go jp htmldata S22 S22HO233 html 3 FEM 48 54 2005 4 7 p 75 77 1969 5 CO 42 342 348 2009 6 4 RE C TES 52 667 673 2011 Sanitation Review 23 7 E p 202 1931 8
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144. DON DNA Bl AFBI PTC1 DON DON AFB1 DONO PTC1 BE 163 J Agric Food Chem 59 7145 7154 2011 Gene expression profiles of yeast Saccharomyces cerevisiae sod caused by PAT toxicity and evaluation of recovery potential of ascorbic acid Tadahiro Suzuki Yumiko Iwahashi National Food Research Institute NARO
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147. CORE 2004 3 Kawasaki S Horikoshi N Takeshita K Sameshima T and Kawamoto S Multiplex PCR for simultaneous detection of Salmonella spp Listeria monocytogenes and Escherichia coli Ol57 H7 in meat samples J Food Prot 68 551 556 2005 4 5 6 7 8 43 Nogva H K Bergh A Holck A Rudi K Application of the 5 nuclease PCR assay in evaluation and development of methods for quantitative detection of Campylobacter jejuni Appl Environ Microbiol 66 4029 4036 2000 WIRE THT ae 5 WAE 27 153 158 1999 Kawasaki S Fratamico P M Horikoshi N Okada Y Takeshita K Sameshima T and Kawamoto S Evaluation of the Multiplex PCR System for Simultaneous Detection of Salmonella spp Listeria monocytogenes and Esherichia coli Ol57 HY in Various Food Samples Foodborne Pathogens and Disease 6 81 89 2009 Black R E Levine M M Clements M L Hughes T P Blaser M J Experimental Campylobacter jejuni infection in humans J Infect Dis 157 472 479 1986 HHE HEU F
148. EMG100C Gain 1000 10 500 Hz 50 Hz L MPS110 9x9x4mm 1 5 g Fig 1 Gain 1 500 mV G Gain 5x1 1 250 Hz E HERAT SOIC duced ANA eT JUS ED Fig 1 Setting of EMG electrodes and an MMG sensor The electrodes for EMG of the left masseter muscle are placed on the left side of the cheek 62 HIRE ITOE MRA LTC 6g HAKER He 385
149. 15 4 3 PI 4 44 Corre sponding author AAB k URIO et HHO m RR v IB CESSISSE A BEXO4uR3GdGHmo ue IA E WREN BEB 5 DROPS 929 0808 4 5 67 7288 9999 Jupe E TAAA ra ulli 3 2 1 F 123 4567 5432 10 Corresponding author abcd Gefg hi jk eo oo ee eo oe
150. HepG2 Irwandi JASWIR 76 59 66 2012 SF 2010 6 3 2010 11 BAD o7 i UFC Fen er SA
151. RH ME RA MA EH 2 150 1 Brix we Susp cde dE quiso 4e atia cca ee ee 150 oU O HAE BI SIERO EH 23 7 4 X OE TE 5 k UMEEI TEE JUR W Abe EE WAGE Ralph ii TREE E AE A E EE E AA a 151 Modeling of pathogen survival during simulated gastric digestion Shige Koseki Yasuko Mizuno and Itaru Sotome itte HH 151 Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch water mixtures Kiyoshi Kawai Ken Fukami and Kazutaka Yamamoto OR E A E AA E A A A A E AEAEE 15 Effects of two novel Wx Al alleles of common wheat Triticum aestivum L on amylose and starch properties Makoto Yamamori and Kazutaka Yamamoto MU M PE P C EI elections 152 Modeling and predicting the simultaneous growth of Listeria monocytogenes and natural flora in minced tuna Shigenobu Koseki Yoshiko Takizawa Satoko Miya Hajime Takahashi and Bon Kimura 152 Comparison of two possible routes of pathogen contamination of spinach leaves in a hydroponic cultivation system Shige Koseki Yasuko Mizuno and Kazutaka Yamamoto eee 152 A survey of iceberg lettuce for the presence of Salmonella Escherichia coli O157 H7 and Listeria monocytogenes
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153. TOWE EBY efus DCR Carbohydrate Polymers 87 1 314 321 2012 Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch water mixtures Kiyoshi Kawai 1 Ken Fukami and Kazutaka Yamamoto 1 Graduate School of Biosphere Science Hiroshima University San ei Sucrochemical Company Limited 3 National Food Research Institute NARO BS Sh 7 GEGw 10 7096 w w HHP 400 1000 MPa 238 2 SIME OSEE A3 EE 20 70 C HHP WFR OME Y y w EZE AHgeD KUZAA AR ub O HET Y y w EEE AHretro 10 20 AHgel 30 50 10 40 AHgel 50 70 HHP
154. o XynC D37N pH 2 8 5 5 XynB N43D 4 2 3 6 XynC D37N ES XynC Glu118 Tyr10 XynC ORF XynC F131W 8 4 11 pH 166 Journal of Applied Glycoscience 58 3 115 118 20
155. 42 4 80 10 ww 21 1 s L 72 5 Saccharomyces cerevisiae Saccharomyces cerevisiae Pichia stipitis D ER dE Starch Starke 64 6 452 460 2012 Effect of lime treatment and subsequent carbonation on gelatinization and saccharification of starch granules Junko Matsuki Jeung yil Park Riki Shiroma Masakazu Ike Kazutaka Yamamoto Ken Tokuyasu National Food Research Institute NARO EPMA LLTI AFL HOT KRADI zio A WS XU BR bie eA DSA DO US k OPE CARES EST
156. Corresponding author kusumoto affrc go jp L WERO y y 7 34 CWS LOL 7
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158. Microscopy and Microanalysis 17 4 2011 Karyotype Analysis of Buckwheat Using Atomic Force Microscopy Suresh Neethirajan Tamaki Hirose Junichi Wakayama Kazumi Tsukamoto Hiroko Kanahara and Shigeru Sugiyama University of Guelph National Food Research Institute NARO AFM F esculentum F tartaricum 350 nm 150 nm 3 AFM 1 08 2 09 um 0 49 0 78 um CH 5 75 Suresh Neethirajan Beer PT EMT Scanning 34 186 190 2012 Karyotyping of Barley Chromosomes by a New Fluorescence Banding Technique Combined with Scanning Probe Microscopy Shigeru Sugiyama Tomoyuki Yosino Tamaki Hirose Toshio Ohtani National Food Research Institute NARO Hir
159. 94 HE ASt FE 167 Journal of Applied Glycoscience 58 4 129 132 2011 Self transferring product inhibition observed during the hydrolysis of aryl f glucopyranosides by a f glucosidase from Agrobacterium tumefaciens Motomitsu Kitaoka Tomoya Takahashi Li Ying and Kiyoshi Hayashi National Food Research Institute NARO China Agricultural University Agrobacterium tumefaciens 6 Cbgl 1 mM pNP Glc Km 5 pNP Glc pNP pNP
160. poko Pe 1 1 Moo HUE TA A OyoonT4 2 Biotechnology Progress 75 7 1312 1316 2011 Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint Mario Shibata Kaori Fujita Junichi Sugiyama Mizuki Tsuta Mito Kokawa Yoshitane Mori Hiroshi Sakabe 1 National Food Research Institute NARO 2 Graduate School of Agricultural and Life Sciences The University of Tokyo 3 Food and Agricultural Materials Inspection Center CTRL amp PLS PLS R 0 78 SEP 12 4
161. NINH FUGA ICICLE AAAI OW Physico Chemical Properties of Distillation Wastes from Bio Ethanol Production and their Potential for Arable Land Application Masayuki Tani Taku Kato Fumihito Miyatake Masanori Koike Ken Tokuyasu Department of Agro Environmental Science Obihiro University of Agriculture and Veterinary Medicine National Food Research Institute NARO 109 76 1 7 2012
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165. Inulin fructotransferase DFA III producing from Arthrobacter nicotinovorans K 9 Kazutomo Haraguchi National Food Research Institute NARO Journal of Industrial Microbiology amp Biotechnology 39 2 307 315 2012 Characterization of Candida sp NY 7122 a novel pentose fermenting soil yeast Itsuki WATANABE Akira ANDO Toshihide NAKAMURA National Food Research Institute NARO AIR CT p OMJ 253 58 R 4 SEE C amp SD BERE P d NY7122 NY7122 Candida subhashii NY7122 NY7122 Scheffersomyces stipitis pH 3 5 37C Candida sp NY7122 W
166. 1 KERHA x 2 An assessment study on two dimensional X ray scattering data for protein solutions Yasushi Watanabe and Yoji Inoko National Food Research Institute NARO Graduate School of Engineering Science Osaka University Bioscience Biotechnology and Biochemistry 75 2415 2417 2011 Effect of lime pretreatment of brown midrib sorghums Tomoko Maehara Tomoyuki Takai Hiroaki Ishihara Makoto Yoshida Kiyoharu Fukuda Mitsuru Gau and Satoshi Kaneko 1 National Food Research Institute NARO 2 Forage Crop Breeding Unit National Agricultural Research Center for Kyushu Okinawa Region 3 Department of Environmental and Natural Resource Science Faculty of Agriculture Tokyo University of Agriculture and Technology bmr
167. AsA SOD1 sod1 sod sod1 AsA DNA ASA AsA G2 M G1S AsA SOD1
168. Bioresource Technology 102 6502 6507 2011 DiSC direct saccharification of culms process for bioethanol production from rice straw Jeung yil Park Masakazu Ike Mitsuhiro Arakane Riki Shiroma Yuan Li Yumiko Arai Sanoh Motohiko Kondo Ken Tokuyasu National Food Research Institute NARO National Institute of Crop Science NARO SCs i5 1 3 1 4 amp S amp of bof DiSC SCs 69 2 SCs SCs 83 1 54 1 20 24 5 6 w v SCs
169. BT S UT Evaluation of functional properties of soybean using DNA microarray Yoko TAKAHASHI and Tomokazu KONISHI National Food Research Institute National Agriculture and Food Research Organization 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Department of Bioresource Sciences Akita Prefectural University Shimosinjyo Nakano Akita 010 0195 Japan Abstract The effect of dietary whole soybeans on rats was analyzed in the level of gene expression using DNA microarray As soybean content increased in diet lipid levels in serum and liver were generally lowered To remove unwanted variation in mRNA expression signals to enable a compatible comparison across different experiments the DNA microarray data was normalized in accordance with three parameter log normal distribution DNA microarray analyses elucidated that hepatic transcriptome was globally altered depending on the amount of soybean in diets Among various biological functions soybean was found to specifically affect transcriptomes involved in lipid fatty acid biosynthesis in liver mRNA expressions of these lipogenic genes were lowered with increased amount of soybean in diet By comparing DNA microarray data across multiple experiments it was reve
170. The effect of environmental stresses on intracellular glutathione levels of Aspergillus oryzae Ryota Hattori Satoshi Suzuki Ken Ichi Kusumoto Applied Microbiology Division National Food Research Institute NARO Abstract Glutathione y glutamyl cysteinylglycine is a major thiol compound that plays various roles in vivo This study focused on intracellular glutathione levels and on the influence of the environmental stresses on the levels under filter culture condition in Aspergillus oryzae The profile of the levels showed a peak on the second day after inoculation Under oxidative stress the levels did not change The levels increased under heavy metal stress and decreased under nitrogen source deficient condition ta Dll Aspergillus oryzae ACRE SNARK CH IE TWA A oryzae BY
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173. Na Na 2 5 mM Na 44 500 mM Na 69 100 mM 47 Quantitative analysis for the masking effects to bitter taste Takayuki Kawai Yuko Kusakabe National Food Research Institute NARO Food Chemistry 133 1420 1426 2012 Influence of non starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions Tomoko SASAKI and Kaoru KOHYAMA National Food Research Institute NARO 4 OIER ES RS NSP CRM LURD E US L Ze NSP23IBAEERSR IC ED EC a WESS C EC ERU COO Ta BE V IES 338 RIT Le NSP XX NSP
174. 4 95 pH CO Correlation of stable isotope ratios of light elements between ambient water and polished rice Tsugaru Plain Aomori Prefecture Shingo TOMIYAMA 4 Yaeko SUZUKI Rumiko NAKASHITA 3 Yoshio AIKAWA 4 1 Mitsubishi Materials Techno Corporation 2 National Food Research Institute NARO 5 Forestry and Forest Products Research Institute 4 Tohoku University 122 Animal Science Journal 82 1 181 186 2011 Proteome analysis of whole and water soluble proteins in masseter and semitendinosus muscles of Holstein cows Mika OE 1 2 Mayumi OHNISHI KAMEYAMA Ikuyo NAKAJIMA Susu
175. Colloids and Surfaces A physicochemical and Engineering Aspect 361 31 37 2010 Evidence of the existence and the stability of nano bubbles in water Fernanda Yumi Ushikubo Takuro Furukawa Ryou Nakagawa Masatoshi Enari Yoshio Makino Yoshinori Kawagoe Takeo Shiina Seiichi Oshita Graduate School of Agriculture University of Tokyo National Food Research Institute NARO S CHR LO 45 34mvV 20 17mV
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179. 1H NMR 13CNMR 4 O Me o D GlcAp 2 D Xyl 3 5 8 TM 34 1 1 2 E 3 ARR Dt 1 2 3 123 European Journal of Organic Chemistry 17 3191 3196 2011 A new siderophore isolated from Streptomyces sp TM 34 with potent inhibitory activity against angiotensin converting enzyme Shinya Kodani 1 2 Mayumi Ohnishi Kameyama Mitsuru Yoshida Kozo Ochi 3 1 National Food Research Institute NARO 2 Current address Graduate School of Science and Technology Shizuoka University 3 Current address Faculty of Applied Information Science Hiroshima Institute of Technology TM 34 2 NMR TOFMS 3 N o 1 N 8 N 65 N o N 6
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184. A niger B2 A niger 7 B2 AOAC995 15 7 1 B2 Aspergillus niger pu e dene ps p A TURA Assessment of gamma ray induced DNA damage in Lasioderma serricorne using the comet assay Hiromi Kameya Akihiro Miyanoshita Taro Imamura Setsuko Todoriki National Food Research Institute NARO DNA Lasioderma serricorne 60 1 kGy 7
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186. 1 2 B lactoglobulin antibody complex 2 3 146 Journal of Food Science 77 1 N2 N7 2011 Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy Suresh Neethirajan Kazumi Tsukamoto Hiroko Kanahara Shigeru Sugiyama University of Gulf National Food Research Institute NARO SEA RIAL THE L RAT CI nubi 27 H3 59k V2 SEU AE Ca 2 19 um 120 200 um 4 30 nm Suresh Neethirajan Us
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190. 4 Journal of Peptide Science 17 8 595 600 2011 Increasing the hydrolysis constant of the reactive site upon introduction of an engineered Cys14 Cys39 bond into the ovomucoid third domain from silver pheasant Hikaru Hemmi Takashi Kumazaki 2 Shuichi Kojima Takuya Yoshida 4 Tadayasu Ohkubo 4 Hideyoshi Yokosawa Kin ichiro Miura Yuji Kobayashi 6 1 National Food Research Institute NARO 2 Faculty of Pharmaceutical Sciences Aomori University 3 Department of Life Science Faculty of Science Gakushuin University 4 Graduate School of Pharmaceutical Sciences Osaka University 5 School of Pharmacy Aichi Gakuin University 6 Osaka University of Pharmaceutical Sciences 3 OMSVP3 P14C N39C Cys14 Cys39 NMR N
191. 0 3 1 6 3 2 9 1 0 7 ze 3 1 1 amp hr rm quas DIDOSS omn ames UOS dx pogam oR mass mass 46 13 3 0 1 2 0 Ll 47 40 85 Cd mg kg fw 46 0 384 0 003 0 022 5 7 0 3 47 45 96 Na mg kg fw 12 6 49 20 4 20 K mg kg fw 22 1010 10 5 3 0 9 22 19 86 Mg mg kg fw 23 327 6 8 3 1 2 23 21 9 Ca mg kg fw 16 55 5 21 12 57 P mg kg fw 14 4190 15 12 80 Fe mg kg fw 17 2 90 0 11 15 5 1 1 20 16 80 Zn mg kg fw 22 177 0 4 10 7 1 0 23 21 91 Cu mg kg fw 19 2 02 0 06 9 5 0 7 21 19 90 Mn mg kg fw 21 10 1 0 1 6 7 0 6 23 2l 9 Cd mg kg dw 46 0 442 0 004 0 027 6 1 0 3 47 45 96 Na mg kg dw 12 7 47 20 4 20 K mg kg dw 22 1160 10 4 8 0 9 22 20 9 Mg mg kg dw 22 372 8 10 5 1 6 23 20 87 Ca mg kg dw 16 63 1
192. 0 39 gs g Cs3512 0 42 g g CaCCO Cs3512 77 Cs3512 Candida shehatae ATCC 22984 i5 Th JE J Biomass amp Bioenergy 35 8 3733 3735 2011 Contents of various sources of glucose and fructose in rice straw a potential feedstock for ethanol production in Japan Jeung yil Park Eiji Kanda Akira Fukushima Kota Motobayashi Kenji Nagata 4 Motohiko Kondo Yasuo Ohshita 6 Satoshi Morita Ken Tokuyasu 1 National Food Research Institute NARO 2 National Agricultural Research Center for Tohoku Region NARO 5 National Agricultural Research Center NARO 4 National Agricultural Resea
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195. DC Food Science and Technology Research 18 1 119 2012 Effect of dietary fat on methylmercury accumulation antioxidative defense and lipid profile in adult mice with exposure to low levels of MeHg Nobuya SHIRAI 2 Kohji YAMAKI Yumiko YAMASHITA Michiaki YAMASHITA 1 National Food Research Institute NARO 2 Institute of Vegetable and Tea Science NARO 3 National Research Institute of Fisheries Science Fisheries Research Agency RL ADVISE X FOV AK RRR OY Y ARR BUT 2 PUETUTEBIT amp AKRAM ST AEH E A75 f 4 4 0 1 2ppm 5 4k
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201. E dut fh 145 Journal of Cereal Science 55 15 21 2012 Quantification of the distributions of gluten starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging Mito Kokawa Kaori Fujita Jun ichi Sugiyama Mizuki Tsuta Mario Shibata Tetsuya Araki Hiroshi Nabetani Graduate School of Agricultural and Life Sciences The University of Tokyo National Food Research Institute NARO 3 3 RU
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204. Ge Ru SUR NO W P EE D denn 110 Electron spin resonance ESR spectroscopy of gamma irradiated glucose polymers Hiromi Kameya Hideo Nakamura Mitsuko Ukai Yuhei Shimoyama ee 111 Relaxation behaviors of free radicals from gamma irradiated black pepper using pulsed EPR spectroscopy Hiromi Kameya Masahiro Kikuchi Hideyuki Hara Masakazu Furuta Setsuko Todoriki Yasuhiko Kobayashi Mitsuko Ukali Yuhei Shimoyama lll Detection of new Fusarium masked mycotoxin in wheat grain by high resolution LC Orbitrap MS Hiroyuki NAKAGAWA Kimihide OHMICHI Shigeru SAKAMOTO Yuki SAGO Masayo KUSHIRO Hitoshi NAGASHIMA Megumi YOSHIDA Takashi NAKAJIMA 77 112 Geldanamycin an Inhibitor of Heat Shock Protein 90 Mitigates Nivalenol caused Changes in Cytokine Secretion in HL60 Cells Hitoshi NAGASHIMA Hiroyuki NAKAGAWA Masayo KUSHIRO ee 112 New ESR detection method of hydroxyl radical scavenging activity of blue berry Hiromi Kameya Mitsuko Ukai oo 112 Distinct distribution of deoxynivalenol nivalenol and ergosterol in Fusarium infected Japanese soft red winter wheat milling fractions Manasikan THAMMAWONG Hiroshi OKADOME Takeo SHIINA Hiroyuki NAKAGAWA Hitoshi NAGA
205. PCR 1 1 1 2 2 3 4 4 Frank SPIGELHALTER 5 ik o 6 HER WRA WE BIG 1 1 1 2 3 4 5 GeneScan Inc 6 7 Journal of AOAC International 94 5 1540 1547 2011 Interlaboratory study of DNA extraction from multiple ground samples multiplex real time PCR and multiplex qualitative PCR for individual kernel detection system of genetically modified maize Hiroshi AKIYAMA Kozue SAKATA Daiki MAKIYAMA Kosuke NAKAMURA Reiko TESHIMA Akie NAKASHIMA 2 Asako OGAWA Toru YAMAGISHI 4 Satoshi FUTO 5 Taichi OGUCHI 6 Junichi MANO 6 Kazumi KITTA 6 1 National Institute of Health Sciences 2 Hiroshima Prefectural Technology Research I
206. Ft SL 2 S3 1 2 3 128 Journal of Near Infrared Spectroscopy 19 1 55 60 2011 Short communication A feasibility study using simplified near infrared imaging to detect fruit fly larvae in intact fruit Sirinnapa Saranwong Ronald Haff 2 Warunee Thanapase Athit Janhiran Sumaporn Kasemsumran Sumio Kawano 1 National Food Research Institute NARO 2 ARS USDA 3 Kasetsart University NIR 0 24 48 400 1000 nm 8 8 3 48 0 9 5 7
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209. NMR 2 3 4 3 6 2 HL 8 9 2 3 Journal of Cereal Science 53 244 249 2011 An arabinogalactan protein from whole grain of Avena sativa L belongs to the wattle blossom type of arabinogalactan proteins Esther M G llner Hitomi Ichinose Satoshi Kaneko Wolfgang Blaschek Birgit Classen Pharmaceutical Institute Dep
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215. A2704 12 PCR 1 PAID QUA 2 3 4 due M ANUS 2 1 1 AH 1 2 3 4 D 5 130 Food Hygiene and Safety Science 52 4 265 269 2011 Interlaboratory validation of quantitative duplex real time PCR method for screening analysis of genetically modified maize Reona TAKABATAKE Tomohiro KOIWA 2 Masaki KASAHARA 2 Kaori TAKASHIMA Satoshi FUTO Yasutaka MINEGISHI 4 Hiroshi AKIYAMA Reiko TESHIMA 5 Taichi OGUCHI Junichi MANO Satoshi FURUI Kazumi KITTA 1 National Food Research Institute NARO 2 Food and Agricultural Materials Inspection Center 3 FASMAC Co Ltd 4 NIPPON GENE Co Ltd 5 National Institute of Health Sciences GM hv amp uzgrz IRV PV APCREMEICAMLT iiu 2 35S P35S GA21
216. LED PSL JERE 1kGy PSL Detection of Irradiated prawns by Photostimulated Luminescence Susu Chen Kimie Saito Shoji Hagiwara Mitsutoshi Nakajima Setsuko Todoriki Univercity of Tsukuba National Food Research Institute NARO Nal TI Ge Er Nal TI
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223. 155 Acta Crystallographica Section F 2011 F67 1542 1544 Crystallization and preliminary crystallographic analysis of dextranase from Streptococcus mutans Nobuhiro Suzuki Young Min Kim 2 Zui Fujimoto Mitsuru Momma Hee K won Kang Kazumi Funane Masayuki Okuyama Haruhide Mori Atsuo Kimura 1 Biomolecular Research Unit National Institute of Agrobiological Sciences 2 Research Faculty of Agriculture Hokkaido University 3 National Food Research Institute NARO FYAY Fe 66 WOAZ AFA N C ERER S 1 6 A P21 a 53 2 b 89 7 c 63 3A B 102 3 Matthews 4 07 A3 Da 1 FA S EX zc dg 1 j 2 AR 3 2 2 2 1 Ah 2 3 vy Applied and Environmental Microbiology 77 6463 6469 2011 Phylogenetic
224. 22 6 3 2 CD Characterization of soybean epoxide hydrolase mutant Masaomi Arahira Benjamin Sailas Sam Pin Lee Ngoc Minh Nghiem Van Chi Phan and Chikafusa Fukazawa National Food Research Institute NARO Former National Food Research Institute NARO 9o Jouranl of Separation Science 34 3546 3552 2011 Metabolic profiling of beta cryptoxanthin and its fatty acid esters by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry A Matsubara 1 5 Y Wada Y Iwasaki S Morimoto 3 T Ookura 4 E Fukusaki T Bamba 1 Graduate School of Engineering Osaka University 2 Graduate School of Bioagricultural Sciences Nagoya University 5 Ehime Institute of Industrial Technology 4 National Food Research Institute NARO 5 Research F
225. 2LGC 3 4 5 6 7 8 9 10 1 12D I 13 14 15 16 133 76 17 22 2012 Cooking and roasting effect on composition and digestibility of common bean proteins Michiko Momma Keiko Sasaki Kiyoshi Ohba Seiichiro Isobe National Food Research Institute NARO Hokkaido Tokachi Area Regional Food Processing Technology Center
226. A PeghP FNIT1 PgshP WE dp Applied Microbiology and Biotechnology 93 655 669 2012 Enzymatic properties of the glycine D alanine aminopeptidase of Aspergillus oryzae and its activity profiles in liquid cultured mycelia and solid state rice culture rice koji Junichiro Marui Mayumi Matsushita Morita Sawaki Tada Ryota Hattori Satoshi Suzuki Hitoshi Amano Hiroki Ishida Youhei Yamagata 4 Michio Takeuchi 4 Ken Ichi Kusumoto 1 National Food Research Institute NARO 2 Amano Enzyme Inc 3 Gekkeikan Sake Co Ltd 4 Department of Applied Molecular Biology and Biochemistry Tokyo University of Agiculture and Technology S12 D GdaA gdaA Aspergillus oryzae
227. V162T GNB P161S S336A LNB 3 1 3 N Rott PR Be 168 The Journal of Biological Chemistry 286 40 34583 34592 2011 Physiology of the consumption of human milk oligosaccharides by infant gut associated bifidobacteria Sadaki Asakuma Emi Hatakeyama Tadasu Urashima Erina Yoshida Takane Katayama Kenji Yamamoto Hidehiko Kumagai Hisashi Ashida 4 Junko Hirose and Motomitsu Kitaoka 6 1 National Agricultural Research Center for the Hokkaido Region National Agriculture and Food Research Organization 2 Obihiro University of Agriculture and Veterinary Medicine 5 Research Institute for Bioresources and Biotechnology Ishikawa Prefec
228. 1 v 3 4 CIP205029 Evaluation of Polyphenol Content and Other Properties of 16 Cultivars Strains of Yacon Makiko Takenaka Kazuko Nanayama and Eiichi Inoue National Food Research Institute NARO Tbaraki University Food Science and Technology Research 18 1 7 15 2012 Application of nanofiltration to recover benzoic acid from cranberry juice Dat Quoc LAI 2 Nobuhiro TAGASHIRA 3 Shoji HAGIWARA 1 Mitsutoshi NAKAJIMA 4 Toshinori KIMURA 2 and Hiroshi NABETANI 1 National Food Research Institute NARO 2 Graduate School of Agricultural Science Hokkaido University 5 Aohata Corporation 4 Graduate School of Life and Environmental Sciences University of Tsukuba ET WE HC50 NFT50 G5 DesalLDK DRA45
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232. pH pH PacC Pho4p S pH Aspergillus oryzae KBN8048 ASE OA f gen ek pt 2 2 3 GENUCUS 1 2 3 4 160 Food Science and Technology Ressearch 18 1 59 65 2012 Disruption and overexpression of acid phosphatase gene aphA from a miso koji mold Aspergillus oryzae KBN630 and characterization of the gene product Shoko Yoshino Yasuda 1 Osamu Hasegawa Yoshimi Iga Yohei Shiraishi Yutaka Wagu Tohru Suzuki Tatsuya Sugimoto 4 Ken Ichi Kusumoto
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234. PID pH Food Protective Property of New Liquid Food Container PID Pouch in Dispenser for Microbes Keita Tominari Asato Tanaka Yuma Shinoda Katsunori Futase Daisuke Nei Kenji Isshiki 1 Hokkaido University 2 Yushin Industries Ltd 3 National Food Research Institute NARO 117 28 219 225 2011 LTA10 Pathogenic Bacterial Multiplex PCR Detection System E WD Bt 2 2 3 pup 4 1 2 3 4
235. The decreasing effect of soy sauce refuge by degradation with plant cell wall hydrolyzing enzymes and culture of filamentous fungi Ryota Hattori Ken Ichi Kusumoto Satoshi Suzuki Noriyuki Kitamoto and Yutaka Kashiwagi National Food Research Institute NARO Food Research Center Aichi Industrial Technology Institute Acta Horticulturae 907 367 370 2011 Microarray analysis of blue or yellow weak light effect to genes in arabidopsis Rimi OKUSHIMA Sadanori SASE Yumiko IWAHASHI Yoshinori MURATA 2 Naoya FUKUDA 1 National Food Research Institute NARO 2 Japan International Reserach Center for Agricultural Sciences 3 University of Tsukuba Arabitopsis DNA 42 38 2 498 652 1 1 1 2
236. dihidrokalafungin 6 2 NMR X 5S 14R epoxy kalafunsin 5R 14S epoxy kalafungin ActVA 5 ActVB Actinorhodin 1 HU 3 gu 1 2 3 171 Mycoscience 52 6 431 435 2011 Molecular breeding of a novel Coprinopsis cinerea strain possessing a heterologous laccase gene IccK driven by a constitutive promoter Hajime Muraguchi Manami Kondoh Yasuhiro Ito Sonoe O Yanagi Akita Prefectural University National Food Research Institute NARO Pleurotus ostreatus OF gt LccK Coprinopsis cinerea
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238. Antibacterial activity of ethanol extract of betel leaf Piper betle L against some food borne pathogens Md Mahfuzul Hoque Shemona Rattila Md Asaduzzaman Shishir Md Latiful Bari Yasuhiro Inatsu Shinichi Kawamoto 108 Biopreservation of Kamaboko Steamed Surimi using Piscicolin KH1 produced by Carnobacterium maltalomaticum KHI Kenya Hashimoto Md Latiful Bari Yasuhiro Inatsu Shinichi Kawamoto Jun Shima 777700000068 109 Age and time interval specific gamma radiation induced DNA damage in adult maize weevils Sitophilus zeamais Motschulsky assessed using comet assays Md Mahbub Hasana Setsuko Todoriki Akihiro Miyanoshita PTT 109 Detection of irradiated food using 2 Alkylcyclobutanones as markers verification of the European committee standardization Tomoaki Tutumi Setsuko Todoriki Daisuke Nei Takahiro Watanabe Rieko Matsuda eee 109 PSL E lt BZ KA UE Ga HERD ye es mc H c H M 110 PSL BRE jy yz EL A Jr E n M 110 Nal Tl
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240. EX Fag e 1 IgE 133 Yno IgE IgE Proteomic identification of IgE binding proteins in buckwheat Rie Satoh Rika Nakamura Reiko Teshima National Food Research Institute NARO National Institute of Health Sciences 140 Food Chemistry 132 2 865 872 2012 Antioxidant behavior of carotenoids highly accumulated in HepG2 cells Irwandi JASWIR Miyuki KOBAYASHI Toshie KOYAMA Eiichi
241. TRE 1 1 1 2 2 3 4 4 AM 1 1 2 3 JH 4 Department of Chemistry Jip GLAF ZANT 170 The Biochemical Journal 442 171 180 2012 Identification of 4 hydroxy 2 nonenal histidine adducts that serve as ligands for human lectin like oxidized LDL receptor 1 Miyuki Kumano Kuramochi Yuuki Shimozu Chika Wakita Mayumi Ohnishi Kameyama Takahiro Shibata Shigeru Matsunaga Yuko Takano Ishikawa Jun Watanabe Masao Goto Qiuhong Xie Shiro Komba Koji Uchida and Sachiko Machida 1 National Food Research Institute NARO 2 Graduate School of Bioagricultural Science Nagoya University LDL B 4 hydroxy 2 nonenal LOX 1 4 hydroxy 2 nonenal LDL LOX 1 AWA
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246. Campylobacter jejuni coli Salmonella 7 V UK 38 fi ARK ia a OTS e d D OO 27 200 205 2010 Rep Natl Food Res Inst No 77 45 49 2013 45 F Evaluation of reference materials for microbiological internal quality control Yukie Hosotani Susumu Kawasaki Daisuke Nei and Yasuhiro Inatsu National Food Research Institute NARO 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract The combination of food matrix and bacterium used for internal quality control of viable cell counting was evaluated The viable cell numbers of each of Escherichia coli coliform Enterobacter aerogenes and aerobic cells Staphylococcus aureus contaminated into each of 4 kinds of foods were measured by 8 members No significant difference of measured viable cell numbers among all of tested samples was observed Therefore the combination of each of tested food and bacterium will be applicable for the standard sample for internal quality control of viable cell counting of foods Key words internal quality control viable cell counts
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248. C 2 3 4 3 5 5 3 6 1 2 3 4KRIBB 5 6 Food Science and Technology Research 17 447 451 2011 Loss of y PGA synthesis of Bacillus subtilis natto due to IS4Bsul translocation to swrA gene Keitarou Kimura Lam Son Phan Tran and Kazumi Funane National Food Research Institute NARO 1 X Pj 00 By lt GA ISABsul23 HARRER AZ swrA y PGA NAFIS1 swrA IS4Bsul PGA swrA IS4Bsul swrA minJ NAFM16 minJ Spc NAFIS1 min PGA BCH A oC we WO ISABsul A
249. AbacA bacA parA parA parA parA Chi Te Liu Kyung Bum Lee Yu Sheng Wang Min Hua Peng 3 Kung Ta Lee 3 4 5 6 1 Institute of Biotechnology National Taiwan University Taiwan 2 5 Department of Biochemical Science and Technology National Taiwan University Taiwan 4 J Craig Venter Institute USA 5 6 Chem Bio Inform J 11 41 51 2011 Gene expression profile of MAP kinase PTC1 mutant exposed to deoxynivalenol Tadahiro Suzuki Yumiko Iwahashi National Food Research Institute NARO
250. Koei Nal TI Ge The shielding of radiation for the detection of radioactive cesium in cereal sample by using a Nal TT scintillation survey meter Hiromi Kameya Shoji Hagiwara Daisuke Nei Yoshiteru Kakihara Keitaro Kimura Ushio Matsukura Schinichi Kawamoto Setsuko Todoriki National Food Research Institute NARO The Japan Grain Inspection Association lll Applied Magnetic Resonance 40 3 395 404 2011 Electron spin resonance ESR spectroscopy of gamma irradiated glucose polymers Hiromi Kameya Hideo Nakamura 2 Mitsuko Ukai 2 Yuhei Shimoyama 1 National Food Research Institute NARO 2 Hokkaido University of Education 3 Japan Atomic Energy Agency
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252. BIE eet 20 9 3 XA 1 2 ARS 9 Food Science and Technology Research 17 3 227 232 2011 Determination of crude protein in macaroni products by the combustion method and comparison with the Kjeldahl method interlaboratory study Akiko HAKODA Yusuke II Shigehiro NAITO Tadanao SUZUKI Akemi YASUI 1 Food and Agricultural Materials Inspection Center National Food Research Institute NARO JAS 14 5 2 5 6 0 16 k 0 53 0 89 1 1 HorRat Horwitz 0 25 0 31 5
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254. B 1 8 9 4 4 4 13 8 HorRat 1 3 H ORAC 1 2 3 4 1 1 2 3 4 Bioscience Biotechnology and Biochemistry 75 9 1649 1653 2011 Production of starch with antioxidative activity by baking starch with organic acids Shoji Miwa Megumi Nakamura Michiko Okuno Hisako Miyazaki Jun Watanabe Yuko Ishikwawa Takano 3 Makoto Miura 4 Nao Takase 4 Sachio Hayakawa 5 Shoichi Kobayasi 1 Ishikawa Agricultural Research Center 2 Twata Chemikacl Co Ltd 3 National Food Research Institute NARO 4 Twate University 5 Japan Confectionery and Innovative Food Ingredients Research Center
255. C jejuni VU SOI 2 vs Microsoft EXCEL 2007 PCR C zz 59 Bolton 225 mL 25 gs C 7 1 2 x 10 Data not shown PCR HBABLU WHER P 5 MATRA A Ai TSA HUE ME Beds Et Red Coliform C 350 uL 350 pL 3 24 48
256. L 2 3 L threo XDH 2 3 D threo LAD XDH L 2 HUE The Journal of Biological Chemistry 286 22 19943 19957 2011 Lipid peroxidation modification of protein generates Ne 4 oxononanoyl lysine as a pro inflammatory ligand Takahiro Shibata Yuuki Shimozu Chika Wakita Noriyuki Shibata Makio Kobayashi Sachiko Machida Xiaochun Zhu 4 Lawrence M Sayre 4 and Koji Uchida 1 Graduate School of Bioagricultural Sciences Nagoya University 2 Department of Pathology Tokyo Women s Medical University 5 National Food Research Institute NARO 4 Department of Chemistry Case Western Reserve University 4 Oxo 2 nonenal ONE ONE UZ7fIHWIA2 8 i ni 45 3 LL f FEF ATE LDL LOX 1
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258. aaruul 5 GMP 5 GMP 5 GMP ACE M x The Journal of Agricultural and Food Chemistry 59 16 8976 8984 2011 Tofu soybean curd lowers serum lipid levels and modulates hepatic gene expression involved in lipogenesis primarily through its protein not isoflavone component in rats Yoko Takahashi and Tomokazu Konishi National Food Research Institute NARO Akita Prefectural University
259. 30 515 18 3 KATIA Time Fig 4 MMG and EMG signals for a water b sol and c soft jelly samples Channels and subject are the same as Fig 3 RM MMG RM EMG LM EMG SH EMG RM MMG RM EMG LM EMG SH EMG 80 Channel 1 1 m s2 3 ji dud CIO Ul L Channel 9 Channel 9 Channel 10 e g 8 5 Channel 11 Channel 11 yrs lp th oe 266 416 Os 16 10 sec Time Fig 5 MMG and ENG signals for
260. Ze 1 Rapid Identification of Rice Cultivar Koshihikari Using Loop mediated Isothermal Amplification LAMP Masahiro Kishine Tomoya Okunishi National Food Research Institute NARO 159 Applied Biochemistry and Biotechnology 166 7 1781 1790 2012 Improved Ethanol and Reduced Xylitol Production from Glucose and Xylose Mixtures by the Mutant Strain of Candida shehatae ATCC 22984 Yuan Li Jeung yil Park Riki Shiroma Masakazu Ike Ken Tokuyasu National Food Research Institute NARO Candida shehatae ATCC 22984 A 2 3 5 Cs3512 121 3 gL 44 4 g L 13 16 3 gL 10 2 g L 529 gL 21 2 gL
261. 1 Per2 Decl PCR Per2 Decl Perl Rev erba EAC ONADA 1 1 1 2 2 3 1 2 3 Bioscience and microflora 30 3 65 71 2011 Dihydrodaidzein producing Clostridium like intestinal bacterium strain TM 40 Effects on in vitro metabolism of daidzein by fecal flora from human male equol producers and non producers Motoi TAMURA Sachiko HORI Hiroyuki NAKAGAWA National Food Re
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265. 71 39 43 2007 2 Hatakeyama R et al Light represses conidiation in koji mold Aspergillus oryzae Biosci Biotechnol Biochem 71 1844 9 2007 3 Calvo A M et al Sporogenic Effect of Polyunsaturated Fatty Acids on Development of Aspergillus spp Applied and Environmental Microbiology 65 3668 3673 1999 4 Rodriguez Romero J et al Fungi hidden in soil or up in the air light makes a difference Annu Rev Microbiol 64 585 610 2010 5 Linden H Circadian rhythms A white collar protein senses blue light Science 297 5582 777 8 2002 6 Purschwitz J et al Functional and physical interaction of blue and red light sensors in Aspergillus nidulans Current Biology 18 255 259 2008 7 Bayram O et al VelB VeA LaeA complex coordinates light signal with fungal development and secondary metabolism Science 320 1504 1506 2008 8 Bayram O and Braus G H Coordination of secondarymetabolismand development infungi the velvet family of regulatory proteins FEMS Microbiol Rev 36 1 24 2012 9 Bayram O et al More than a repair enzyme Aspergillus nidulans photolyase like CryA is a regulator of sexual development Molecular Biology of the Cell 19 3254 3262 2008 Rep Nat l Food Res Inst No 77 69 77 2013 69 2007
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267. p 526 1971 9 Takahashi F and Mizuno H Infestation of rice weevils in rice grain in relation to drying procedures after harvest and the form of the at differen t stages in the milling process Environ Control in Biol 20 9 16 1982 10 likin JI aR 24 71 73 2009 11 Honda H Yamamoto I and Yamamoto R Attractant for rice weevil Sitophilus zeamais Motschulsky Coleptera Rhynchophoridae from rice grains I Bioassay method for the attractancy of rice grains to rice weevils Appl Entomol Zool 4 23 31 1982 12 Honda H Yamamoto I and Yamamoto R Attractant for rice weevil Sitophilus zeamais Motschulsky Zo Coleptera Rhynchophoridae from rice grains II 166 171 1982 Fractionation of rice and the nature of the crude 14 Maeshima K Hayashi N Murakami T attractive fraction Appl Entomol Zool 4 32 41 Takahashi F and Komae H Identification of 1982 chemical oviposition stimulants from rice grain 13 for Sitophilus zaamais Motschulsky Coleoptera 26 Curculionidae J Chem Ecol 11 1 9 1985 Rep Natl Food Res Inst No 77 25 32 2013 25 DNA
268. 115 46 1 13 18 2011 fA TERR 3 1 2 2 OCT P d 1 2 3 ESR g 2 00 1 ESR 2 Initial Decay Process of Radicals Induced in Irradiated Food Yoshihiko Kaimori 1 Yuki Sakamoto Masahiro Kikuchi Hiromi Kameya Hideo Nakamura 1 Yuhei Shimoyama 2 Yasuhiko Kobayashi Mistuko Ukai 1 Hokkaido University of Education 2 Japan Atomic Energy Agency 3 National Food Research Institute NARO Food Science and Technology Research 17 479 483 2011 Effectiveness
269. 117 1997b 6 Wie ME 2004 1 Wea Ses D Rep Natl Food Res Inst No 77 51 61 2013 51 WA NS 305 8642 2 1 12 A Long Term Analysis of Access Trend to Food Insect Site Yukio Magariyama Kumiko Shichiri Akihiro Miyanoshita Taro Imamura Satoshi Furui Yuji Wada and Tomohiro Masuda National Food Research Institute National Agriculture and Food Research Organization 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract It is necessary to analyze the access trends to Food Insect Site for a long period in order to examine whether the revision of the site affects continuously or not We made some short term analyses of the access trends to the site But it is not impossible to compare the data one another because they were obtained with the different tools In this study we made a l
270. 4 GY Journal of Bioscience and Bioengineering 113 6 715 718 2012 Biochemical Characterization of L Arabitol Z Dehydrogenase from Pantoea ananatis Yoshikiyo Sakakibara and Kyoko Torigoe National Food Research Institute NARO RE ELE C amp A Pantoea ananatis XDH L LAD 2 XDH LAD LAD L 2 2 L 2 LAD L
271. Influence of starch gelatinization and the following enzymatic treatments on the solubility of rice protein Hiroyuki Yano 1 2 Masahiko Takeuchi Sumie Kato Emori 4 Yoshinori Wagatsuma Keiya Taguchi Yoshiaki Okazawa Kenichi Nishizawa Shigeru Kuroda 7 1 National Food Research Institute NARO 2 National Institute of Crop Science NARO 3 Agriculture and Technology Institute of Nagano Farmers 4 Research Station Tokita Seed Co Ltd 5 Wagatsuma Pediatricand Allergy Clinic 6 Nagano Kono Co Ltd 7 Bio oriented Technology Research Advancement Institution NARO IgE IgE IgE
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273. ede e e a i e e a ia 125 BEND AC MA OIRO EET EZ RHE BPRSUEX DRESD H A EO CN 125 Crystal structures and chiral recognition of the diastereomeric salts prepared from 2 methoxy 2 1 naphthyl propanoic acid Akio Ichikawa Hiroshi Ono Takuya Echigo Yuji Mikata ee 126 Increasing the hydrolysis constant of the reactive site upon introduction of an engineered Cys 14 Cys 39 bond into the ovomucoid third domain from silver pheasant Hikaru Hemmi Takashi Kumazaki Shuichi Kojima Takuya Yoshida Tadayasu Ohkubo Hideyoshi Yokosawa Kin ichiro Miura Yuji Kobayashi CE e NG GRIN OS A EA EA E EE AL EEE ERAEN EE EEEN 126 The use of summary statistics for sample size allocation for food composition surveys and an application to the potato group Yoshiki Tsukakoshi Akemi Yasui eo 127 Surface plasmon modes guided by Ga doped ZnO layers bounded by different dielectrics Wasanthamala Badalawa Hiroki Matsui Akifumilkehata Hitoshi Tabata 7 78 127 Far ultraviolet spectroscopy in the solid and liquid states A review Yukihiro Ozaki Yusuke Morisawa Akifumi Ikehata Noboru Higashi eerte tnt rtr ehe nnt 127 Short communication A feasibility study using simplified near infrared imaging to detect fruit fly larvae in intact fruit Sirinnapa Saranwong Ronald Haff Warunee Thanapase Athit Janhiran Sumaporn Kasemsumran Sumio Kawano ee 128 Deter
274. 1 ii 47 1 ese EN a b c A ae TS Br is meier o mass mass 13 0 0 1 0 1 0 0 0 1 0 1 0 7 Cd mg kg dw 0 430 0 008 0 003 0 004 0 004 0 009 2 1 Na mg kg dw 7 47 0 18 0 08 0 09 0 09 0 20 LN K mg kg dw 1253 26 3 12 12 29 23 Mg mg kg dw 397 4 8 2 8 9 23 Ca mg kg dw 65 8 1 4 0 8 0 6 0 8 1 6 2 4 P mg kg dw 1357 34 11 16 16 38 2 8 Fe mg kg dw 2 53 0 16 0 0 08 0 08 0 18 7 0 Zn mg kg dw 23 0 0 4 0 2 0 2 0 2 0 4 1 8 Cu mg kg dw 3 33 0 05 0 02 0 02 0 02 0 06 1 7 Mn mg kg dw 13 1 0 2 0 1 0 1 0 1 0 3 1 9 a b d JIS Q 0035 2008 b c e a Ed c JIS Q 0035 2008 ita S NAAIT REONTSE amp BNL MAF 2 T oO ERE fi 2 O To A 3f GE M 12 V 9 63 9 22 2222222 1 e e e e omon oo oo Ce 11 12 13 14 280 300 320 340 360 380 mass mass mg kg fw V v 9 e m Ce CD some oo OO 50 100 150 200 250 0 0 0 1 0 2 0 3 0 4 0 5 OM mg kg fw e oo H oe Q 9 v c 45 50 55 60 65 70 75
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276. 3 5 6 7 136 Biomass amp Bioenergy 39 120 127 2012 Sweet potato having a low temperature gelatinizing starch as a promising feedstock for bioethanol production Sathaporn Srichuwong Takahiro Orikasa Junko Matsuki Takeo Shiina Tooru Kobayashi Ken Tokuyasu 1 National Food Research Institute NARO 2 School of Food Agricultural and Environmental Sciences Miyagi University 3 National Agricultural Research Center for Kyushu Region NARO 159 JL 159 49 2 66 2C 20C 70 9 85 4C 159 0 3 kg L V HERODO
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279. HL60 MOLT 4 A 10 DONE V NIV e HepG2 DON NIV 050 IC50 1IC50 Toxicology Letters 206 238 243 2011 Rubratoxin B induces signs of fatty acid oxidation disorders FAODs in mice Keiko IWASHITA Hitoshi NAGASHIMA National Food Research Institute NARO WMWFFbHYYB RB RB
280. Wnt 2 PAS 1 2 ARS 3 JB 1 AON EER 3 156 Applied and Environmental Microbiology 77 8249 8258 2011 Mutations Suppressing loss of DegQ function in Bacillus subtilis natto poly gamma glutamate synthesis Thi Huyen Do Yuki Suzuki Naoki Abe Jun Kaneko Yoshifumi Itoh and Keitarou Kimura National Food Research Institute NARO Department of Microbial Biotechnology Graduate School of Agricultural Science Tohoku University degQ 46 y PGA THA DegQ PGA degQ PGA 2 DegS DegU degs DegQ DegS DegS R208Q M1951 L248F D250N
281. ZnO Ga It 5 Lug l BH C3 5 TU7Z SPEC 35 5 c 6338 5 AERO Ga ZnO Applied Spectroscopy 66 1 1 25 2012 Far ultraviolet spectroscopy in the solid and liquid states A review Yukihiro Ozaki Yusuke Morisawa Akifumi Ikehata 2 Noboru Higashi Kwansei Gakuin University 2 National Food Research Institute NARO 3 KURABO Industries Ltd ERORI n PLP IED SEPH K V 2190 nm VA ORRIN fe Ze Fa EET H3 ATA CHS WS attenuated total reflection ATR 140 280 am COE B E ORURO cr
282. n 6 4 HNE 4 HHE POV 4HNE 4 HHE Quantitative analysis of 4 hydroxy ZE nonenal and 4 hydroxy 2E hexenal in heated cooking oil Hiroshi Yada and Mayumi Ohnishi Kameyama National Food Research Institute NARO 59 1 6 16 2012 RSL 4 2 3 1 4 PRBS 4 EA AU 1 2 3 4
283. 1 2 2 AS 4 1 1 1 2 3 Journal of Applied Glycoscience 58 3 107 114 2011 Mutational analysis of fungal family 11 xylanases on the pH optimum determination Shinya FUSHINOBU Takeo UNO Motomitsu KITAOKA Kiyoshi HAYASHI Hiroshi MATSUZAWA and Takayoshi WAKAGI Department of Biotechnology The University of Tokyo National Food Research Institute NARO GH 11 pH pH Asp Asn Aspergillus kawachii li 2 GH11 XynC Asp37 XynB Asn43 pH Asp Asn pH
284. 6 2 9 hk 1 8 13 om 0 Aspergillus sp Aspergillus oryzae 180 Bacillus cereus var mycoides Escherichia colt K 12 6 2 10 EE OO AT BIET RI TIEA OHB k OG V P3 WRI OO BER qr BLO Rite e Bai LU B Enzyme Nomenclature Recom mendations 1984 of the Nomenclature Committee of the International Union of Biochemistry Academic Press 1984 1 EC 5 3 1 5 p Xylose ketol isomerase E 0 2 BC 84214
285. D250N 5 DegU DegU DegsS DegU DesS DesU DegQ DegQ DegU DegS 3 DegsQ Applied Microbiology and Biotechnology 93 1877 1884 2012 Extracellular production of cycloisomaltooligosaccharide glucanotransferase and cyclodextran by a protease deficient Bacillus subtilis host vector system Yasuyuki Kawabata Keitarou Kimura Kazumi Funane Faculty of Food Science and Nutrition Osaka Shoin Women s University National Food Res
286. PBS 10 1 mL TNSNORMIZMIE LZ 3 HOR Merck Coliform Agar 35C 24 2 48 2 weg L7e Coliform Agar KBA Cko TERR Z ROR 2 3 Easy QA Ball Bio Ball 4 10 g 1 2 PBS 9 1 PBS 10
287. 1 y t LL UPR ER 2 Be AK Aaj ERES K Be ET BLE Molecular Nutrition amp Food Research 55 530 540 2011 Chronic dietary intake of quercetin alleviates hepatic fat accumulation associated with consumption of a Western style diet in C57 BL6J mice Masuko Kobori Saeko Masumoto Yukari Akimoto Hideaki Oike National Food Research Institute NARO C56BL6J AIN93G 0 0 05 20
288. 1 1 BUDE O l 1 4 1 2 3 4 Food Science and Technology Research 18 1 83 90 2012 Comparison of acid phosphatase gene expression profiles in solid state rce and soybean cultures of an Aspergillus oryzae strain with low acid phosphatase activity KBN8048 implications for miso brewing Junichiro Marui Sawaki Tada Mari Fukuoka Satoshi Suzuki Ryota Hattori Yutaka Wagu Yohei Shiraishi Noriyuki Kitamoto Tatsuya Sugimoto and Ken Ichi Kusumoto 1 National Food Research Institute NARO 2 Bioc 3 Food Research Center Aichi Industrial Technology Institute 4 Nakamo Aspergillus oryzae KBN8048 IMP 13 R S R
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291. ISSN 0301 9780 juu CODEN SSKKCY Food Res Inst REPORT OF NATIONAL FOOD RESEARCH INSTITUTE d 25 3 March 2013 L1 WwW RE Ze py NARO Food Research Institute NFRI National Agriculture and Food Research Organization NARO Tsukuba Ibaraki 305 8642 Japan 100 70 AL 100 25 3 Ep o gt zn eu eu m Ot 77 A did R H A E E 4c OUR Be Xe SE X H A E REPORT OF NATIONAL FOOD RESEARCH INSTITUTE No 77 President and Director General HAYASHI Kiyoshi Editorial Board Chairman YABE Kimiko Members YANO Hiroyuki INATSU Yasuhiro Y AMAKI Kohji NAKAMURA Nobutaka ANDO Akira ITO Hiroyasu HEMMI Hikaru
292. dq H Nem Nm 25 2 2 Gap usc ame J K mol TK mol amp L J K mol 2 6 SI 10 T x d 10 ra da 10 a ute E 10 s M h 10 3 Uu m 10 k 10 AGU 10 A Jj M 10 J P n 10 Jj G 10 E d p 10 u vi T 10 TAD i 10 is 4 P 1077 Top a 10 E 2 7 SI SI 1 SD 7 1998 182 m ml iB Hi E H aN E E SI meter micro meter nano meter square meter are hectare cubic meter iter dm ki
293. wx A1 Journal of Food Protection 74 4 176 187 2011 Modeling and predicting the simultaneous growth of Listeria monocytogenes and natural flora in minced tuna Shigenobu Koseki Yoshiko Takizawa Satoko Miya Hajime Takahashi and Bon Kimura National Food Research Institute NARO Tokyo University of Marine Science and Technology L monocytogenes 2 30C L monocytogenes B MO Journal of Food Protection 74 9 1536 1542 2011 Comparison of two possible routes of pathogen contamination of spinach leaves in a hydroponic cultivation sys
294. 3 1 2 3 162 Applied and Environmental Microbiology 77 437 4382 2011 Involvement of the azorhizobial chromosome partition gene parA in the onset of bacteroid differentiation during Sesbania rostrata stem nodule development Chi Te Liu Kyung Bum Lee 2 Yu Sheng Wang Min Hua Peng Kung Ta Lee Shino Suzuki 4 Tadahiro Suzuki Hiroshi Oyaizu 6 1 nstitute of Biotechnology National Taiwan University Taiwan 2 Center for Information Biology and DNA Data Bank of Japan DDBJ National Institute of Genetics 5 Department of Biochemical Science and Technology National Taiwan University Taiwan 4 J Craig Venter Institute USA 5 National Food Research Institute NARO 6 Biotechnology Research Center The University of Tokyo Azorhizobium caulinodans ORS571 parA AparA parA Sesbania rostrata AparA 3 bacA
295. Pm Fig 2 a lk HSI W8 2 Table 1 Mechanical properties of food samples Samo Hardness EEE Adhessiveness Fracture Stress Fracture Energy kPa J m kPa kJ m Water 0 166 a 0 998 e 14 1 c nf nf Sol 0 334 a 0 907 d 42 1 c nf nf Jelly 1 46a 0 341 a 20 0 c 1 46 a 0 158 a Cheese 332 b 0 606 c 78100 a 208 b 20 6 b Agar Gel 593 c 0 393 b 47400 b 593 c 54 4 c Mean values of more than 3 replicates nf not fractured Cohessiveness of liquid samples written in italics relates to fluidity and does not mean cohesive property Mean values followed by a different alphabetical letter were significantly different as determined by Tukey s multiple comparison test CD N 1 5 w 1 a 0 5 Qo PLN Tg v 4 EN i eu St e 24 Se 0 0 10 20 30 40 50 0 5 Time s b Stress kPa Jelly Cheese Agar Gel 200 Time s Fig 2 Texture profile curves of five food samples a Sample in a cup 40 mm X 15 mm is compressed using a cylindrical probe 20 mm b Sample 15 mm thick is penetrated using a cylindrical probe 3 mm 10
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297. mgkg fw 0 jit 50 100 150 v _ v ee see m OS eee o e oe 0 3 10 15 20 223 30 1000 1100 1200 1300 1400 1500 1600 mg kg fw mg kg fw V V e e 2 3 eee e 9 eee ec ee 0 9 500 1000 1100 1200 4 6 8 10 HB GE mg kg fw Skim be mg kg fw v eel o os di owns oo 14 16 18 20 mg kg fw V rw ooo eee 9 9 oe 2 0 2 5 3 0 3 5 40 mg kg fw e e e oo et e 8 10 mgykg fw 1 gt 2 lt z lt lt 3 O z gt 3 3 18 93 mg kg fw 10 0 mg kg dw 6 49 mg kg fw 7 47 mg kg dw 55 5 mg kg fw 63 1 mg kg dw 57 1 mg kg fw 65 8 mg kg dw 11185 mg kg fw 1365 mg kg dw amp 1182 mg kg fw 1357 mg kg dw
298. 1 2 2 FEN gt 3 4 5 6 Journal of Applied Glycoscience 58 31 34 2010 Enzymatic production of Glucosylxylose using a cellobiose phosphorylase yeast combined system Masahiro Mizuno Takahisa Kanda Satoshi Suzuki Akio Kumagai Sawaki Tada Kouichi Nozaki Yutaka Kashiwagi and Yoshihiko Amano Kenichi Kusumoto Takashi Sasaki Department of Chemistry and Material Engineering Faculty of Engineering Shinshu University National Food Research Institute NARO CBP Cellvibrio gilvus Aspergillus oryzae CBP Mic 4 O B D glucopyranosyl D xylopyranose GX
299. 3 4 2 2 TPA 10 mm s 1 mm s 2 4 XE 47 10 mms 1 mms 10 mms 4 2 10 mm s Bite speed effects in two bite texture analysis Yoshiyuki NOUCHI Yusuke AJIKI Koki TOBITSUKA Tomoko SASAKI Kaoru KOHYAMA Yamagata Research Institute of Technology National Food Research Institute NARO
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301. 1 2 3 1 4 J L 5 4 1 L 2 TE 1 1 2 3 4 5 Carbohydrate Polymers 87 2 1425 1432 2011 Enzymatically derived aldouronic acids from Cryptomeria japonica arabinoglucuronoxylan Takashi Yamasaki Ayumi Enomoto 1 Atsushi Kato Tadashi Ishii 2 Mayumi Kameyama Hiroshi Anzai Kazumasa Shimizu 1 Graduate School of Bioresource Sciences Nihon University 2 Forestry and Forest Products Research Institute 3 National Food Research Institute NARO 10 7
302. 20 15 5g100 g AY 3 HDL Folch Zi x1 Ingredients g kg diet Soy0 Soy12 5 Soy25 Soy50 Casein 200 150 100 0 Soy powder 0 125 290 500 Cornstarch 150 150 150 150 Sucrose 449 5 402 5 300 4 261 3 Palm oil 100 79 o0 0 Cellulose o0 47 44 38 Mineral mix 35 35 35 35 Vitamin mix 10 10 10 10 L Cystine 3 d 3 3 Chorine bitartrate Zo 240 2 0 215 Soy0 0 96 ft Soy12 5 12 5 96 f Soy25 25 96 R Soy50 50 96 fr ope 3
303. i NM iK e mE 7 ee P SC New ESR detection method of hydroxyl radical scavenging activity of blue berry Hiromi Kameya Mitsuko Ukai National Food Research Institute NARO Hokkaido University of Education ESR 5 2 2 dimethy 1 3 propoxycyclophosphoryl 5 methyl 1 pyrroline N oxide CYPMPO Hg Xxe CYPMPO Neue ESR 113 Mycopathologia 172 4 323 330 2011 Distinct distribution of deoxynivalenol nivalenol and ergosterol in Fusarium in
304. o0um Fig 1 Micrographs of Ann paste preparation left and microground Ann particles Right The SDS PAGE profile Fig 2 indicated that the protein composition of microground Ann particles Ann MP was different from that of bean flour and the Ann paste preparation Ann While small amounts of protein were extracted from intact Ann particles several evident bands including the ones representing legumin were observed in the extract from microground Ann particles Compared to bean flour the microground Ann particles had lower concentrations of phaseolin and lectin which are major proteins in common beans The polypeptide with a molecular weight of 50 kDa was found to be the acidic subunit of legumin determined with the help of previous studies 9 As mentioned earlier legumin had not been detected in bean pastes prepared from whole beans the cooking of which generates Ann particles during heat processing In the current study acidic and basic subunits of legumin and several other polypeptides associated with Ann particles were detected Noah et al 1998 reported that approximately 17 of starch in the cotyledonary cell particles of cooked Ann MW FL Ann MP 100 50 qu 3 LgA Pha 37 eum sa a Lec 25 c 20 LgB 15 10 nk Fig 2 SDS PAGE profile of bean flour Ann paste and microground Ann paste powder M molecular weight marker FL bean flour Ann Ann paste prepar
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307. DNA M Fh 52 321 329 2011 Detection of irradiated food using 2 Alkylcyclobutanones as markers verification of the European committee standardization Tomoaki Tutumi Setsuko Todoriki Daisuke Nei Takahiro Watanabe Rieko Matsuda National Institute of Health Sciences National Food Research Institute NARO 2 Alkylcyclobutanones EN1785 GC MS 2 2 EN1785 0 5 kay KA 6 9 2 EN1785
308. GX 3 5 Get HK 161 76 33 38 2012 EA HL ELE RRE EFA BLO SARTRE IS READ Ah BEEN LES UWA DAVE TE TIP Ik 70 TROU EZ 330 A RIA IATRO BEER EY FTO RL I A tamarii NFRI1618 69 A tamarii NFRI1618
309. Salmonella D 5 3 3 amp 0 Bj x PE ze RO z amp Vs So fib Fr EC OANA IS V ae TWA AS a 25 20 10 lt 0 04 0 04 1 1 10 10 100 gt 100 MPN RealTime PCR C jejuni BR T T 10 10 10 10 gt 10 10 107 107 HE E EH EK PR C107 CFU g Campylobacter C jejuni HLL D Bgx amp TE BRT LZ 2i C jejuni O15 3 HTS TC SNS AE TA KO C jejuni DIF BEE x JU C A A dE ORR amp MPN RealTime PCR iX T lk C 7g
310. 72 20 60 AHretro AHretro JE E HHP 20 70C 10 70 HHP 400 1000 MPa 1 2 3 1 2 3 152 Journal of Cereal Science 54 2 229 235 2011 Effects of two novel Wx A1 alleles of common wheat Triticum aestivum L on amylose and starch properties Makoto Yamamori and Kazutaka Yamamoto National Institute of Crop Science NARO National Food Research Institute NARO Triticum aestivum L Wx Wx Al Wx Bl Wx DI CNS IIRL c EE GN Wx A1
311. ANOX antioxidant E DPPH 170 C 60 ANOX L 2 ANOX ANOX pH pH 1 1 2 2 3 3 4 4 5 5 wi 2 3 fh 4 5 98 Japan Agricultural Research Quarterly 46 1 81 87 2012 Antioxida
312. 1 Chen J Food oral processing a review Food Hydrocolloids 23 1 25 2009 2 47 133 137 2009 3 HAE MEI T WME Me XE U3 S Bin Z AF YA 26 137 229 2011 4 E 77 91 94 2013 5 m 6 73 8 9 10 11 12 FOR 251 258 2005 Espinosa Y G and Chen J Applications of electromyography EMG technique for eating studies in Food Oral Processing Chen J and Engelen L eds Wiley Blackwell Oxford UK 289 317 2012 1 44 532 542 2002 Bajaj P Madeleine P Sj gaard G and Arendt Nielsen L Assessment of postexercise muscle soreness by electromyography and mechanomyography J Pain 3 126 136 2002 Cramer J T Housh T J Weir J P Johnson G O Berning J M Perry S R and Bull A J Gender muscle and
313. B breve lacto N tetraose B bifidum HMOs HMOs 1 WIE 2 E 3 3 ECL 3 At GET 6 1 2 3 4 5 6 The Journal of Biological Chemistry 287 1 693 700 2012 An a N acetylgalactosaminidase from infant associated bifidobacteria belonging to a novel glycoside hydrolase family 129 is implicated in an alternative mucin degradation pathway Masashi Kiyohara Takashi Nakatomi Shin Kurihara Shinya Fushinobu 2 Hideyuki Suzuki Tomonari Tanaka Shin ichiro Shoda Motomitsu Kitaoka Takane Katayama Kenji Yamamoto and Hisashi Ashida
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315. SEC 1 1 ppm SEP 1 4 ppm 2 PLS 240 400 nm 500 600 nm DON 3 DON PLS R2 0 977 SEP 1 6 DON Non destructive Measurement of Deoxynivalenol in Wheat Flour Using Fluorescence Fingerprinting Kaori Fujita Mizuki Tsuta Junichi Sugiyama Masayo Kushiro Mario Shibata National Food Research Institute NARO Biotechnology and Biochemistry 75 11 2112 2118 2011 Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging Mito Kokawa Kaori Fujita Junichi Sugiyama Mizuki Tsuta Mario Shibata Tetsuya Araki
316. solution diffusion TX OE 2 SS 3 1 2 jh 3 Benjamin Sailas Sam Pin Lee Ngoc Minh Nghiem Van Chi Phan PEE 1 EH
317. 1 Graduate School of Biostudies Kyoto University 2 Department of Biotechnology The University of Tokyo 3 Graduate School of Science and Technology Kyoto Institute of Technology 4 Graduate School of Engineering Tohoku University National Food Research Institute NARO 6 Research Institute for Bioresources and Biotechnology Ishikawa Prefectural University EJI AAMILE hE ACSF TUE A endo a N EnfBF EnfBF 1 Gal B 1 3GalNAcal Ser Thr 3 GlcNAc f 1 3GalNAcal Ser Thr FA X Bifidobacterium bifidum JCM 1254 Tn t GalNAcal Ser Thr w N NagBb S MUC2 3 Gal 1 3 4GlcNAc f 1 3 Neu5Aco2 6 GalNAcal Ser Thr CH
318. 10 cells g 10 cells g 5 15 660 cells g Campylobacter BE ATS Th CO RISE CCDA 48 Realtime PCR C E x 25g 1 1 0 1g 1 1 MPN 0 035g 3 3 0 0035g 3 3 0 00035g 3 3 0 000035g 3 3 0 04 31000 MPN g 1 MPN Realtime PCR 42 CUNO ORRLS THEEA CTH oz TSA FI k SE Coliform 2 AAZ amp Sg X 45d OUNGEBPE BHI 2 b c d 10 CFU g 10 CFU g KBE 10 CFU g Henao k V Est O XETRER amp C jejuni We amp DONT C jejuni Wc OPE Dd HHS ld E coli 10 CFU g Campylobacter
319. 4 HD 1 1 1 pH TOMO 12 1 3 7 cm 7 1 4 6 2 6 D IUPAC 2 5
320. 8 2012 10 4 2009 3 2009 6 10 OO 2 2012 3 22 3 o 5 NN 2012 3 2011 3 60
321. gE qE TD qE TD qE TD RNAi PsbS IT PsbS TWO SIGHS 30 50 qE TD qE PsbSs 4 1 2 utn 1 3 mm pel l
322. 11 12 expression involved in lipogenesis primarily through its protein not isoflavone component in rats J Agric Food Chem 59 8976 8984 2011 Takahashi Y and Ide T Effects of soy protein and isoflavone on hepatic fatty acid synthesis and oxidation and mRNA expression of uncoupling proteins and peroxisome proliferator activated receptor gamma in adipose tissues of rats J Nutr Biochem 19 682 693 2008 Konishi T Konishi F Takasaki S Inoue K Nakayama K and Konagaya A Coincidence between transcriptome analyses on different microarray platforms using a parametric framework PLoS One 3 e3555 2008 Jackson J E PCA with more than two variables In A user s guide to principal components lst ed Wiley pp26 62 1991 Autio R Kilpinen S Saarela M Kallioniemi O Hautaniemi S and Astola J Comparison of Affymetrix data normalization methods using 6 926 experiments across five array generations BMC Bioinformatics 10 S24 2009 URL i http www ecfr gov cgi bin text idx c ecfr sid 50 2078d8634923edc695b394a357d189 rgn div8 view text node 21 3A2 0 1 1 2 5 1 13 idno 21 cc ecfr 2012 11 21 Rep Natl Food Res Inst No 77 33 38 2013 33 Aspergillus o yZae 8 ER Ps HS
323. 6 1 1 XJ 1 NEN l 2 3 TOP 1 2 3 kreves i ii iii sardi 6 1 2
324. 87 5 1 1L AR dmg AO NX 4 1 2 3 4 765 23 28 2012 Arthrobacter nocotinovorans K 9 inulin fructotransferase DFA III producing UJ DEFAIII K 9 AW I Arthrobacter nicotinovorans DFAII pH 6 0 60C SDS 40 kDa 70 kDa
325. Among mechanical parameters the fracture strain increased and the apparent modulus decreased gradually over storage time however the fracture load did not change significantly Fig 2 The same phenomena are commonly observed in other plant materials as Thiel and Donald 2000 reported for fresh and aged carrots A post harvest change was not detected during short term storage less than 4 days Differences among the three treatments were most significant at ca 8 days after harvest Fig 2 At that time the extent of damage measured by increasing the fracture strain and reducing modulus was in the rank order C gt B gt A Damage became significant after 2 weeks of storage under all treatment conditions The decrease in the modulus and increase in the fracture strain Fig 2 occurred before visual damage was observed in groups of strawberry fruits stood under the storage conditions Fig 3 The threshold for strawberry quality using visual assessment occurred when the proportion of acceptable berries fell to 8096 Wills and Kim 1995 This occurred after ca 10 days for treatment A 9 days for B and 8 days for C conditions The apparent modulus and fracture strain changed significantly before these points in time Thus mechanical parameters were more sensitive for the detection of undesirable changes in strawberry fruits stored under different conditions than visual assessment Individual variations among fruits were ve
326. JE K 6 g CBS ZEILE C do A Inc OME MAE L 22026 58
327. MER gt ms B Effects of rice properties on bread made from cooked rice and wheat flour blend Keiko Iwashita Keitaro Suzuki Kanae Miyashita Tomoya Okunishi National Food Research Institute NARO dA D Bb RBA CHB LF WHERE AMOR E Us LU 4b FE AMH ux 134 Plant and Cell Physiology 52 10 1822 1831 2011 Allocation of absorbed light energy in PSII to thermal dissipations in the presence or absence of PsbS subunits of rice Satoshi Ishida Ken ichi Morita Masahiro Kishine Atsushi Takabayashi Reiko Murakami Satomi Takeda Ko Shimamoto Fumihiko Sato Tsuyoshi Endo 1 Kyoto University 2 National Food Research Institute NARO 3 Osaka Prefecture University 4 Nara Institute of Science and Technology TD TD PsbS
328. PC1 1 Soy0 Soy12 5 Soy25 Soy50 biplot 5 0 Soy0 1 Soyl2 5 2 Soy25 3 Soy50 IK 1 Xi 1 Yih 2 30 Probe set ID 1380013 at 1380643 at 1394401 at 1367707 at 1367708 a at 1388108 at 1368562 at 1370893 at 1370281 at 1367854 at 1369195 at 1367894 at 1370355 at 1368453 at 1375944 at Soy12 5 Soy25 Gene Soy50 Symbol Gene Title Pnpla3 patatin like phospholipase domain containing 3 Pnpla3 patatin like phospholipase domain containing 3 Elovi6 ELOVL family member 6 elongation of long chain fatty acids Fasn fatty acid synthase Fasn fatty acid synthase Elovi6 ELOVL family member 6 elongation of long chain fatty acids Sult4a1 sulfotransferase family 4A member 1 Acaca acetyl coenzyme A carboxylase alpha Fabp5 fatty acid binding protein 5 epidermal Acly ATP citrate lyase
329. TORR Ratio fii DNA Lasioderma serricorne DNA ER 114 Radioisotopes 60 4 173 180 2011 ESR Analysis of Irradiated Red Peppers and Commercial Red Peppers in Japan Hiromi Kameya Mitsuko Ukai National Food Research Institute NARO Hokkaido University of Education MERRIE ETE ESR 45 CHS ESR g 2 00 1 ESR
330. TY RU RU Eb k duas Analytical Sciences 28 1 61 64 2012 Gold nanoparticles as localization markers for direct and live imaging of particle absorption through a caco 2 cell monolayer using dark field microscopy Toshiro Kobori Jun Watanabe Hidenobu Nakao National Food Research Institute NARO National Institute for Materials Science
331. 159 Bioscience Biotechnology Biochemistry 75 4 662 668 2011 Enzymatic properties of the recombinant serine type carboxypeptidase OcpC which is unique to Aspergillus oryzae Hiroto Morita 1 Haruka Abo Ayako Okamoto Hiroshi Maeda Youhei Yamagata 1 Ken Ichi Kusumoto Hitoshi Amano Hiroki Ishida 4 and Michio Takeuchi 1 Department of Applied Molecular Biology and Biochemistry Tokyo University of Agiculture and Technology 2 National Food Research Institute NARO 3 Amano Enzyme Inc 4 Gekkeikan Sake Co Ltd Aspergillus oryzae RIB40 A0090103000153 45C pH N A oryzae kcat Aspergillus oryzae OcpC E 2 3 1
332. BET BPE 20C 5C 20 C io 1 SER DA E BEL 2 2 RE 33005 5 mm 1 66 7 96 1 mm s 2 TEZ 1 1 2 1 PREE K Fu
333. NAKAMURA Toshihide Secretary TAMARU Masao NARO Food Research Institute NFRD National Agriculture and Food Research Organization N ARO Tsukuba Ibaraki 305 8642 Japan 77 A simple mechanical index of strage quality of strawberry fruits Kaoru KOHYAMA Tomohiro MASUDA Hiromi SHIMADA Toshie TANAKA and Yuji WADA 8 1 Composition and Pepsin Digestibility of Proteins Extracted from Microground Particles in Cooked Bean Paste Ann Michiko Momma oo 13 u p PS 7 ee le Oe NN a E E a 19 DNA eee 25 Aspergillus oryzae WWZ Jv Y FA VIS DERE A LAD GE II E C E OLOR NE UY eee eee ee ee ee eee ee ee 29 MPN RealTime PCR IZ X 4 ii WEG AN Campylobacter jejuni Je xm nol a A Sub ER Jg aaia a aE REE 30 ae x ie A 45 CAM eee 51 H Te Tee CCST Te Oe Te eee ee Cree Tee Te eT ere
334. Se a t Went 110 46 1 7 2011 PSL 1 PJI 1 1 HUS 2 2 3 4 1 2 3 4 10 PEL vm wA KBE SHE PSL PSL PSL PSL 0 5 kGy 3 6 PSL
335. and Kulathooran RAMALAKSHMI Sh ul 4 x Biochemical and Biophysical Research Communications 410 3 654 658 2011 Caffeine lengthens circadian rhythms in mice Hideaki Oike Masuko Kobori Takahiro Suzuki Norio Ishida National Food Research Institute NARO National Institute of Advanced Industrial Science and Technology AIST U2OS NIH3T3 Per2 Luciferase WFLA OBE RT HAAR TC dh ALEI SCN BSN 1 12
336. 1 Aspergillus oryzae RIB40 NFRI1599 3 CD 19 glucose 0 6 NaNO 0 1 KH PO 0 1 trace element solution 0 05 KCI 2mMMgSQ PDA Difco solution 0 1 FeSO 7H O 0 88 ZnSO 7H O 0 04 CuSO 5bH O 0 01 Na B4O 10H O 0 005 NH 6Mo O4 4H O CD CD 2 9cm 1 20m 30 1 9cm 1 30m 30C 100 30C 24 W FHF24SEN3 5000K 30 cm trace element 30umolm s 0 5 NaCl 0 002 Tween80 10
337. 1 3 1 4 16 z FvEn3GAL 16 1 3 1 3 1 qmEA HOR 1 2 1 Xt 3 7 2 Re 2 1 1 2 3 fh 176 1 1
338. 2011 Effects of New Dietary Fiber from Japanese apricot Prunus mume Sieb et Zucc on Gut Function and Intestinal Microflora in Adult Mice Motoi TAMURA Yuriko OHNISHI Tatsuya KOTANI and Nobuki GATO National Food Research Institute NARO Food Science Research Laboratory Nakano BC Co Ltd WERNER ORAY Y A DIAS BEBE C aV PS ENS MES x ER RE RR Uc I NEFA Belt p 0 058 Bacteroides and Clostridium cluster IV EZ Bp HELD EH t MED CA e Y A HC E L S Pd c Jpn EE B C Appetite 58 3 1070 1075 2012
339. 59 1 1 12 2012 Synthesis of novel thioglycoside analogs as the substrates and or the inhibitors of cellobiohydrolases Takeshi Terauchi Yoshiyuki Koyama Sachiko Machida Takafumi Kasumi and Shiro Komba National Food Research Institute NARO Enzymology and Molecular Biology Laboratory Department of Agricultural and Biological Chemistry Nihon University 5 1 4 O B D glucopyranosyl 1 gt 4 S f D glucopyranosyl 1 4 4 deoxy 4 thio D glucopyranose 1 Glc O Glc S Glc S f D glucopyranosyl 1 4 O 4 deoxy 4 thio 8 D glucopyranosyl 1 4 D glucopyranose 2 Glc S Glc O Glc S f D glucopyranosyl 1 4 4 deoxy 4 thio D glucopyranose 3 Glc S Glc O ff D galactopyranosyl 1 4 S f D glucopyranosyl 1 4 4 deoxy 4 thio D glucopyranose 4 Gal O Glc S Glc and O 1 D glucopyranosyl 1 4 S f D glucopyranosyl 1 4 O 4 deoxy 4 thio B D glucopyranosyl 1 4 D glucopyranose 5 Glc O Glc S Glc O Glo 2 S 5
340. 7 2 SD 7 8 a c p lt 0 05 R3 1 Ab B2 2 C 3 0 414 1 f X 0 SARA PPOR ELAT SLSR 5n
341. Momma M 2007 In vitro protein digestibility of flours and cooked pastes prepared from white common bean Phaseolus vulgaris L cv Yukitebou Food Science and Technology Research 13 166 168 8 Muhling M Gilroy J and Croy Ronald R D 1997 Legumin Proteins from Seeds of Phaseolus Vulgaris L J Plant Physiol 150 489 492 9 Astwood J D Leach J N and Fuchs R L 1996 Stability of food allergens to digestion in vitro Nature Biotech 14 1269 1273 10 Momma M Sasaki K Ohba K Isobe S 2012 Effect of cooking procedure and roasting on the protein composition and in vitro digestibility of common bean proteins Rep Nat l Food Res Inst 76 17 22 11 Carbonaro M Nicoli S and Musci G 1999 Heat induced Aggregation of Phaseolus vulgaris L Proteins An electron spin resonance study J Agric Food Chem 47 2188 2192 12 Venkatachalam M and Sathe S K 2003 Phaseolin in vitro pepsin digestibility Role of acids and phenolic compounds J Agric Food Chem 51 3466 3472 13 Gallegos Infante J A Bello Perez A B Rocha Guzmann E Gonzalez Laredo R F and Avila Ontiveros M 2010 Effect of the addition of common bean Phaseolus vulgaris L flour on the in vitro digestibility of starch and indigestible carbohydrates in spaghetti J Food Sci 75 151 156 17
342. gt 3 Keywords Codex Alimentarius Commission LT 7 EPTIS European Proficiency Dll 70 Testing Information System 26 414 15 125
343. kL ml mL ul uL min Hz MHz rpm kg g mg ug t mol mol l mol L w w v v w v 96 v w mg 100g mg 100ml mg 100mL ppm ppb ppt 183 SI JJ a eon ke m N pascal N m Pa HE BE Pa s Goue kg m2 s J ER calorie 4184 cal Kelvin K Celsius 0C 273 15K C ampere A mui tm Sat coulomb s A C ie x mb woli UA s V farad A s V F E ohm V A Q K wato W henry WV Aeg H siemens A V Q 9 5 candela cd X lumen cd sr lm Ha md er lx X micrometer um nanometer nm becquerel s Bq gray m s J kg Gy counts per minute cpm sievert Sv 3
344. z gt 3 z gt 3 4 135 C 1 lg 4 z gt 3 CH lz 2 1z gt 3 4 3 O z gt 3 5 3
345. 0 49 Fabp2 fatty acid binding protein 2 intestinal 0 28 Insig1 insulin induced gene 1 Scd1 stearoyl Coenzyme A desaturase 1 Fads2 fatty acid desaturase 2 Acss2 acyl CoA synthetase short chain family member 2 1 0 1 Expression level d 2 1 15 Az Soy0 Soy12 5 Soy25 Soy50 5 PE Tofu Soy Powder 0 414 Tofu r 0 378 1 5 1 0 0 5 0 0 0 5 1 0 Soy Powder E 3 X Soy0 Soy50 Y C T20 20 2 ILISBIST e7 Hy FL 31 3 1 PC1 Positive Category of Gene Ontology Biological Process oi peed p value metabolic process 2384 40 5 62x 10 biosynthetic process 1364 30 167X10 lipid metabolic proce
346. 00000000 0 0 0 0 000000 0 0 0 000000000 171 Direct targets of the tomato ripening regulator RIN identified by transcriptome and chromatin immunoprecipitation analyses Masaki Fujisawa Yoko Shima Naoki Higuchi Toshitsugu Nakano Yoshiyuki Koyama Takafumi Kasumi Yasuhiro Ito ee ee a ea eee i a i he oa os 172 Xx 2 E E eT eee eS eee eee eee ee ee TT ee ee ee eee a Lee ne eee eT eee eee Terr 172 Effect of lime pretreatment of brown midrib sorghums Tomoko Maehara Tomoyuki Takai Hiroaki Ishihara Makoto Yoshida Kiyoharu Fukuda Mitsuru Gau and Satoshi Kaneko a ee ee 0 0 0 0 0 00 00 000 000 000 0000000000000 0 0 0 0 00000000 0 0 0 0000000 0 0 0 0000000000000 172 X1V Structure of arabinogalactan oligosaccharides derived from arabinogalactan protein of Coffea arabica instant coffee powder Maria Matulov Peter Capek Satoshi Kaneko Luciano Navarini Furio Suggi Liverani 7700088 173 An arabinogalactan protein from whole grain of Avena sativa L belongs to the wattle blossom type of arabinogalactan proteins Esther M G llner Hitomi Ichinose Satoshi Kaneko Wolfgang Blaschek Birgit Classen eee 173 Structure based engineering of glucose specificity in a family 10 xylanase from Streptomyces olivaceoviridis E 86 Hitomi Ichinose Shaghik Diertavitian Zui Fujimoto Atsushi Kuno Leila Lo Leggio and Satoshi Kaneko 174 The structure
347. 1 0 mm s Two equatorial parts in diagonal position and the apex of each whole fruit were tested measurements were made on 10 fruits Compressive strain was calculated as displacement divided by the diameter or length of each fruit Strawberry fruits do not have a fixed shape with a flat surface hence Young s modulus which can be derived from a simple tensile or compression test could not be correctly calculated in the present experiment Under our test conditions the peripheral part of the plunger may affect the force value even under small strains 0 1 Hence we used the term apparent modulus rather than Young s modulus The apparent modulus was calculated with Blue Hill software Instron based on the maximum slope of load versus displacement curve This value was derived as the ratio of stress load divided by the cross sectional area of the plunger 7 08 mm and strain The fracture load and strain were determined at peak values Immediately after the mechanical test pH C 73 As One Corporation Osaka Japan and Brix PAL 1 Atago Co Ltd Tokyo Japan values were measured close to the punctured holes 4 Statistical analyses Statistical analyses were performed using SPSS software ver 17 0J for Windows SPSS Inc Chicago IL USA with statistical significance set at p 0 05 We conducted one way analyses of variance ANOVA with treatments 3 or storage periods 5 as factors Two way ANOVA was used to t
348. 2 fh 3 58 6 252 258 2011 xk BE Fr WIS NEW CHRAKENKBSA 50 500
349. 2011 One pot enzymatic production of 2 acetamido 2 deoxy D galactose GalNAc from 2 acetamido 2 deoxy D glucose GlcNAc Kousuke Inoue Mamoru Nishimoto Motomitsu Kitaoka National Food Research Institute NARO N N N N N 1 3 N 600 mM N ATP UDP Glc 170 mM N N N N N
350. 331 338 2012 Arai E and Yamada Y Effect of the texture of food on the masticatory process Jpn J Oral Biol 35 312 322 1993 Ishihara S Nakauma M Funami T Tanaka T Nishinari K and Kohyama K Electromyography during oral processing in relation to the mechanical and sensory properties of soft gels J Texture Studies 42 254 267 2011 Cakir E Koc H Vinyard C J Essik G Daubert C R Drake M and Foegeding A Evaluation of texture changes due to compositional differences using oral processing J Texture Studies 43 257 267 2012 89 Effects of heat moisture treatment on physical properties and textural quality of food products from Arenga and Sago starches Dede R Adawiyah UNU Kirin Fellow from Indonesia Food Physics Laboratory National Food Research Institute NARO Palm starch is important source of starch in Indonesia prepared from the pith of several genera of palm such as Metroxylon spesies Metroxylon Sago and Arenga spesies Arenga pinnata Characterization of sago starch from Metroxylon sago has been extensively studied while information about arenga starch was very limited Native starch usually has limited functional properties for certain processing such as dough development and textural quality The physical modification such heat moisture treatment HMT is potential to improve the physicochemical properties of native starches It is
351. 49 277 284 2004 Ueda Y Yonemitsu M Tsubuku T Sakaguchi M and Miyajima R Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs Biosc Biotechnol Biochem 61 1977 1980 1997 Rep Natl Food Res Inst No 77 39 43 2013 30 MPN RealTime PCR Campylobacter jejuni GIO Quantitative analysis of Campylobacter jejuni by MPN RealTime PCR in retail chicken meats Susumu Kawasaki Yukie Hosotani Daisuke Nei Yasuhiro Inatsu and Shinichi Kawamoto National Food Research Institute NARO 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract Quantitative analysis of Campylobacter jejuni by MPN RealTime PCR was performed in retail chicken meats At the same time the important microbiological viable counts such as total viable cell coliform anaerobic cell counts etc were estimated for searching surrogate indicators of C jejuni counts The quantitative range of MPN RealTime PCR was estimated 0 04 31000 CFU g 32 52 of samples 6296 were positive for C jejuni contamination However clear correlation was not observed between the level of contamination of C jejuni and the viable counts of sanita
352. 615N S15N 615N 615N S15N M 1 2 Fe RAR Rit BR 1 2 3 Molecular Reproduction and Development 78 4 263 273 2011 Comparison of liver mitochondrial proteins derived from newborn cloned calves and from cloned adult cattle by two dimensional differential gel electrophoresis Kumiko Takeda Mariko Tasai 1 Satoshi Akagi Shinya Watanabe Mika Oe Koichi Chikuni Mayumi Ohnishi Kameyama Hirofumi Hanada Yoshiaki Nakamura I 4 Takahiro Tagami Keijiro Nirasawa 1 1 National Institute of L
353. American Society of Agricultural Engineers 2000 ASAE 8368 3 Compression test of food materials of convex shape ASAE Standards 2000 ASAE St Joseph MI pp 566 572 2 Arce Lopera C Masuda T Kimura A Wada Y Okajima K 2012 Luminance distribution modifies the perceived freshness of strawberries i Perception 3 5 338 355 3 Bower J H Biasi W V Mitcham E J 2003 Effects of ethylene and 1 MCP on the quality and storage life of strawberries Postharv Biol Technol 28 417 423 4 Calvino A M Garc a Medina M R Cometto Muniz J E Rodriguez M B 1993 Perception of sweetness and bitterness in different vehicles Percept Psychophys 54 751 758 5 Caner C Aday M S Demir M 2008 Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging Eur Food Res Technol 227 1575 1583 6 Clark R 2002 Influence of hydrocolloids on flavor release and sensory instrumental correlations in Williams P A Phillips G O Eds Gums and Stabilisers For the Food Industry 11 Royal Society of Chemistry London pp 217 225 7 Cook D J Hollowood T A Linforth R S T Taylor A J 2003 Oral shear stress predicts flavor perception in viscous solutions Chem Senses 28 11 23 8 D ving A Mage F 2002 Methods of testing strawberry fruit firmness Acta Agric Scand Sect B 52 43 51 9 D ving A M ge F Vestrheim S 2005 Methods for te
354. DSC HI Cim BEL IC LAL 9 BUE 50C 24 1 9 dT COBRE O ODE fev E 42 3 100 108 2011 INA ALY 7 WAH BELOW ETE amp Ske CAO RF Tx D BET
355. Electromyography during oral processing in relation to the mechanical and sensory properties of soft gels Sauaka ISHIHARA Makoto NAKAUMA Takahiro FUNAMI Toshie TANAKA 2 Katsuyoshi NISHINARI Kaoru KOHYAMA 2 1 San Ei Gen F F I inc 2 National Food Research Institute NARO 3 Graduate School of Human Life Science Osaka City University EMG EMG eS c ht Lite Disk EMG EMG 90 EN 1 1 1 2 3 2 1
356. Enzymatically derived aldouronic acids from Cryptomeria japonica arabinoglucuronoxylan Takashi Yamasaki Ayumi Enomoto Atsushi Kato Tadashi Ishii Mayumi Kameyama Hiroshi Anzai Kazumasa Shimizu aaa eae ae ar err ar ee ee a a 122 A new siderophore isolated from Streptomyces sp TM 34 with potent inhibitory activity against angiotensin converting enzyme Shinya Kodani Mayumi Ohnishi Kameyama Mitsuru Yoshida Kozo Ochi oe 123 Identification of genes involved in the glycosylation of modified viosamine of flagellins in Pseudomonas syringae by mass spectrometry Masanobu Yamamoto Mayumi Ohnishi Kameyama Chi L Nguyen Fumiko Taguchi Kazuhiro Chiku Tadashi Ishii Hiroshi Ono Mitsuru Yoshida and Yuki Ichinose ee 123 Annual Variation of Natural 15N Abundance in Tea Leaves and Its Practicality as an Organic Tea Indicator Nobuyuki Hayashi Tomomi Ujihara Eri Tanaka Yasuhiro Kishi Hideyuki Ogawa and Hirofumi Matsuo 124 Comparison of liver mitochondrial proteins derived from newborn cloned calves and from cloned adult cattle by two dimensional differential gel electrophoresis Kumiko Takeda Mariko Tasai Satoshi Akagi Shinya Watanabe Mika Oe Koichi Chikuni Mayumi Ohnishi Kameyama Hirofumi Hanada Yoshiaki Nakamura Takahiro Tagami Keijiro Nirasawa 124 4 hydroxy 2E nonenal 4 hydroxy 2E hexenal
357. Hiroshi Nabetani Graduate School of Agricultural and Life Sciences The University of Tokyo National Food Research Institute NARO REFOM 113073 UREO 63
358. KOTAKE NARA Akihiko NAGAO National Food Research Institute NARO HepG2 gc ow ter gt 26 nmolmg 21 8 nmol mg ga IC50 0 16 nmol mg o
359. MPa Fracture strain 0 5 10 15 Storage period Day Fig 5 Differences in Brix and mechanical properties between the fruit equator closed symbols and apex open symbols during storage at 5 C Values are mean and standard errors of 10 individual fruits stored under the treatment B Apex symbols with asterisks are significantly different from the equator positions determined by paired t tests p lt 0 01 p lt 0 001 the PE bag was greater than in other treatments when the same samples were measured repeatedly Fig 4 However the PE bag effect was not significant when different fruits were measured on different days because there were large variations in condition among different fruits Gunness et al 2009 emphasized the importance of fruit to fruit evaluation for strawberry fruits Thus trends observed in mechanical properties were much more significant among treatments and storage times when inter individual variation was factored out destructive tests do not allow resampling of the same individuals at different times There was also great variation in fruit size and this was difficult to take into account We conducted puncture tests with a thin cylinder to reduce the contact area between fruit samples and plunger The deformation was standardized to strain divided by diameter of each fruit and the stress can be derived when the deformation is enough small as the contact area was only bottom of the plunger
360. Ness ERMAR MAG ET SL m 1 L 3 1 2 Ah 3 120 Researches in organic geochemistry 27 73 79 2011 Ecological application of compound specific stable nitrogen isotope analysis of amino acids A case study of captive and wild bears Rumiko NAKASHITA Yaeko SUZUKI 2 Fumikazu AKAMATSU 3 Yuichi I NAITO 4 Miho SATO HASHIMOTO 5 Toshio TSUBOTA 6 1 Forestry and Forest Products Research Institute 2 National Food Research Institute NARO 3 Public Works Research Institute 4 University of Tokyo 5 Gunma University 6 Hokkaido University 8 0
361. SCNT 2 1 1 1 1 1 t 2 3 1 4 RA IREZ 1 2 3 4 125 76 51 57 2012 4 hydroxy 2E nonenal 4 hydroxy 2E hexenal 4 hydroxy 2E nonenal 4 HNE 4 hydroxy 2E hexenal 4 HHE 4 HNE 4 HHE 4 HNE 4 HHE 4 HNE 5
362. Soczety Journal of the American Society for Horticultural Science Journal of the Association of Official Analytical Chemists Journal of the Science of Food and Agriculture Lipids Nature Phytochemistry Plant and Cell Physiology Plant Physiology The Rice Journal Science Zeitschrift f r Lebensm tte Untersuchung und Forschung 4 10 URL URL PPM 17 TP URL URL eJ RA S URL i http www jsfst or jp journal index html 2008 9 3 185 5 D A a D y 6 u Ill n X Q ae s HE LE d s 0 186 1 FH
363. Tokuyasu CCP 135 Sweet potato having a low temperature gelatinizing starch as a promising feedstock for bioethanol production Sathaporn Srichuwong Takahiro Orikasa Junko Matsuki Takeo Shiina Tooru Kobayashi Ken Tokuyasu a a a NG CS eC SS EE EA E E CE 136 Efficient conversion of sugarcane stalks into ethanol employing low temperature alkali pretreatment method Wu Long Yuan Li Mitsuhiro Arakane Masakazu Ike Masahisa Wada Yoshifumi Terajima Shoko Ishikawa Ken Tokuyasu oe 136 Low temperature alkali pretreatment for improving enzymatic digestibility of sweet sorghum bagasse for ethanol production Wu Long Mitsuhiro Arakane Masakazu Ike Masahisa Wada Tomoyuki Takai Mitsuru Gau Ken Tokuyasu 137 DiSC direct saccharification of culms process for bioethanol production from rice straw Jeung yil Park Masakazu Ike Mitsuhiro Arakane Riki Shiroma Yuan Li Yumiko Arai Sanoh Motohiko Kondo Ken Tokuyasu e sw Res we e WE WEE GRE P REN eM WR e RES PS NER KNERO PE S RN S RE KP e RUE E VR RO VE M VR E S UP e 2 9 P P pele GN ENG P VS e S PE e 137 Effect of debranching and heat moisture treatment on the properties of Thai rice flours Prajongwate Satmalee Junko Matsuki 137 Bioethanol production from rice straw by a sequential use of Saccharomyces cerevisiae and Pichia stipitis with heat inactivation of Saccharomyces cerevisiae cells prior to xylose fermentation Yuan Li Jeung yil Park Piki Shiroma Ken Tokuyasu EEE A AEEA E
364. agar gel The right side is a part for recording enlarged time scale Channels and subject are the same as Fig 3 40 0 200 Zi 1 m s 400 05 1mV 10 1mV o eo Volts Channel 1 Channel 9 e eo Volts Channel 10 o eo Volts Channel 11 Volts 10 sec Time Fig 6 MMG and EMG signals for cheese Channels and subject are the same as Fig 3 o6 Table 2 Mastication parameters for different food samples Number of Mean EMG Mean EMG Total EMG Mean EMG Total EMG Bano disse Chewing amplitude duration activity duration muscle Seu cycle s of masseter of masseter of masseter of suprahyoid of suprahyoid eun muscles mV s muscles s muscles mV s muscles s muscles mV s Water lla nd 0 513 ab 0 796 b 0 029 a 0 927 b 0 053 a Sol LTa 1 37 b 0 462 a 0 550 ab 0 035 a 0 827 b 0 070 a Jelly 3 7a 0 908 a 0 441 a 0 517 ab 0 057 a 0 632 ab 0 096 a Cheese 30 1 b 0 714 a 1 03 bc 0 324 a 0 808 b 0 399 a 0 876 b Agar Gel 29 6 b 0 702 a 1 34 c 0 309 a 0 935 b 0 422 a 0 748 b Mean values of 9 subjects X 2 replicates nd not determined Significantly different parameters among 5 samples determined by one way analysis of variance are listed Mean values followed by a different alphabetical letter were significantly different as determined by Tukey s multiple comparison test
365. all individual fruits stored were damaged regardless of treatment The pH and Brix values data not shown did not significantly change Slight decrease in the Brix value in damaged fruits was first observed after 11 days Because of elevated variances within treatment we Fresh Dameged 0 2 Compressive strain Fig 1 Typical compression curves for fresh and damaged strawberries The equator was compressed with a probe of 3 mm diameter at 1 mm s Triangle symbols indicate the fracture points and the straight lines are the maximum slope used for calculation of the apparent modulus 2 0 12 0 10 z 0 08 8 D o 1 2 0 06 B ir 0 04 e o N o e e 0 5 10 Storage period Day 15 0 5 Storage period Day On 9 A B H C AB CD KK Apparent modulus MPa N eo 10 15 eo 5 10 Storage period Day Fig 2 Changes in the mechanical properties of strawberries during storage under different conditions at 5 C Test condition in a polyethylene bag with AIT release product A A in a similar bag without AIT B and L control without AIT or bag C Asterisks beside the symbols indicate significant difference among the three conditions determined by one way ANOVA p 0 05 p lt 0 001 The equator was compressed with a probe of 3 mm diameter at mm s Values are means and standard errors n 20 found no significant experi
366. analysis of Bacillus subtilis strains applicable to natto fermented soybean production Yuji Kubo Alejandro Rooney 2 Yoshiki Tsukakoshi Rikio Nakagawa Hiromasa Hasegawa and Keitarou Kimura 1 Industrial Technology Institute of Ibaraki Prefecture 2 Crop Bioprotection Research Unit National Center for Agricultural Utilization Research Agricultural Research Service U S Department of Agriculture 3 National Food Research Institute NARO Bacillus Bacillus subtilis 33 X U Bacillus amyloliquefaciens 424 59 59 ropB purH gyrA groEL polC 16S rRNA Multicolus Nucleotide Sequence Type Amplified Fragment Length Polymorphysm B subtilis subsp subtilis Bacillus subtilis
367. and quantitative evaluation of xanthones in each part of mangosteen fruit and find effective method to prepare useful extract as food material which garantees high concentration of xanthones from mangosteen Purification of the hexane extract of dried mangosteen peel was led to the isolation of two main xanthone compounds o mangostin and y mangostin which were separated by using silica gel column chromatography and their structures were determined using NMR techniques Quantitative evaluation of a mangostin and y mangostin by using HPLC showed that extract from all parts of mangosteen fruit contained a mangostin range from 2 05 to 382 24 and y mangostin range from 0 27 to 144 87 mg g in solid base respectively The antioxidant activities were evaluated for ethanol extract of all parts in term of both DPPH and FRAP bioassay Ethanol extract of yellow gum and dried peel of mangosteen showed high activity in these assays The results from DPPH and FRAP assays showed that y mangostin was a major contributor to antioxidant capacities The effective method to extract xanthone compounds from dried mangosteen peel in large scale was soaking and grinding method with 100 96 ethanol which gave 64 and 44 recovery rate of a mangostin and y mangostin respectively It was suggested that ethanol extract of mangosteen peel can be used for supplement or valuable material of processed foods 99 Study of effective components of some vegetables in Allium on life styl
368. beginning and ending of the masseter EMG burst for each chew Both EMG and MMG could analyze mastication kinematics such as the number of chews masticatory time and chewing cycle The EMG signal amplitude increased for harder food items that required a greater chewing force but the MMG signal amplitude did not relate to the food texture These results suggest that both methods are useful for studying mastication kinematics but EMG is more suitable for the study of food texture Keywords Texture evaluation mastication mechanomyography electromyography gel 3 Corresponding Author kaoruk affrc go jp o0 AIM SERI PERG DO LIH Pg vB WE 0 L TILH S Tuc v e S CIDA PID Zev freee JEBEL Ze Ba CWE ILS 2 AD Pv amp na TPH PE ASIC SEDH Ze fc 6 sg MAA MHI Co SIRO ei CT e
369. eee Te eT eT Te Ter ee er ee er eT Te eT Tee Tere ee re ere 63 2007 RR 69 TRED US 2 fcis UL rh co f EET f 8 BD C AU KT n 79 Effects of heat moisture treatment on physical properties and textural quality of food products from Arenga and Sago starches Dede R Adawiyah OR ee A A A A A A E a a A A A A A E E EEEE 89 Enzymatic preparation of glycosides from tree sugars Jinxiang Zhang oo 0 Biochemical approaches to evaluate the biological activity of legume seeds and other foods Yadahally Nareppa Sreerama PE edna n a a T a 0 a a a a a a a a a a a a a a S 91 Study on Phytochemical of Extract from Thai Tropical Fruit and Its Byproduct Udomlak Sukatta Rs eue Pics cues e 87000880 ee ee vee ava 0r UR eni ta e x e E 0 0 018090 9 0 i8 0 018 9 670 3UR 008 90970 ave te 9 0 9 909 9 oe GS ee 018 RON ie siete 0 0980 8 200 ee ed UU 02 Study of effective components of some vegetables in Allium on life style disease Xiaofeng ZHANG PRE OO 03 ii Analysis of transport mechanism on binary organic solvent system through a PDMS based dense membrane using a regular solution model combined with a solution diffusion model Ats
370. in Japan Shige Koseki Yasuko Mizuno Susumu Kawasaki and Kazutaka Yamamoto oo 159 Xl CFD Analysis of Microchannel Emulsification Droplet Generation Process and Size Effect of Asymmetric Straight Through Microchannels Isao Kobayashi Goran T Vladisavljevic Kunihiko Uemura Mitsutoshi Nakajima ee 153 In vitro gastrointestinal digestibility of soybean oil in water emulsion droplets stabilized by polyglycerol esters of fatty acid Zheng Wang Marcos A Neves Li Jun Yin Isao Kobayashi Kunihiko Uemura Mitsutoshi Nakajima 7 153 Emulsion Cultivation A Miniaturized Library Screening Systems Based on Micro droplet in Emulsion Medium Takaaki Kojima Nobuhito Nagao Daisuke Ando Teruyo Ojima Yasuaki Kawarasaki Isao Kobayashi Mitsutoshi Nakajima Hideo Nakano oe 154 Arthrobacter nocotinovorans K 9 inulin fructotransferase DFA III producing JRO M 154 Characterization of Candida sp NY7122 a novel pentose fermenting soil yeast Itsuki WATAN ABE Akira ANDO Toshihide NAKAMURA oi 1 54 Crystallization and preliminary crystallographic analysis of dextranase from Streptococcus mutans Nobuhiro Suzuki Young Min Kim Zui Fujimoto Mitsuru Momma Hee Kwon Kang Kazumi Funane Masayuki Okuyama Haruhide Mori Atsuo Kimura CC 155 Phylogenetic analysis of Bacillus subtilis strains appli
371. is Sev PEERS AC BHI Goes BHI a H S TSC ue 41 5 MPN 1 3 MPN 0 04 31000 CFU g 25 sg 1 Campylobacter Black et al iz k NIE 100 CFU LYRA fe MPN RealTime PCR C jejuni 52 32 62 2 a ONEC jejuni DOD 0 04
372. longer storage period there were fewer molds in treatment C The 15 20 25 Storage period Day Fig 3 Ratio of undamaged fruits under different conditions at 5C Test condition in a polyethylene bag with the AIT release product A in a similar bag without AIT B and control without AIT or bag C Values are means and standard errors for two or three batches Weightloss Vow w NO Storage period Day Fig 4 Weight losses from 25 strawberries in a tray during storage under different treatments at 5C Test condition in a polyethylene bag with the AIT release product A A in a similar bag without AIT B and control without AIT and the bag C AIT product was effective through 2 weeks after harvest 3 Comparison of equator and apex Strawberry fruits are small and humans do not consume a part of the strawberry However the effects of storage may differ in different parts of the fruit though it is the equatorial part that is usually tested Figure 5 shows some parameters measured at the equator and apex during storage The Brix value was much higher ca 12 at the apex than at the equator ca 8 but pH 3 5 3 7 did not differ between the two positions data not shown through the whole storage period The apical Brix values decreased with storage time unlike the equatorial values The fracture load at the equator was higher than or similar to that at the apex The fracture strain
373. milk and not other mammals We have tried to establish a practical enzymatic method to prepare LNTri in one pot Finally we successfully prepared LNTri from lactose and UDP GICNAc using 61 3 N acetylglucosaminylt ransferase GICNAcT coupled with a UDP GICNA c regeneration system 91 Biochemical approaches to evaluate the biological activity of legume seeds and other foods Yadahally Nareppa Sreerama UNU Kirin Fellow from India Nutritional Function Laboratory National Food Research Institute NARO Legumes and nuts besides their nutritional importance possess many bioactive phytochemicals which may exert different health promoting effects in reducing the risk of various oxidative stress induced diseases Alpha glucosidase and pancreatic lipase are key enzymes involved in intestinal glucose and triglyceride absorption respectively Inhibition of these enzymes could be a key strategy in the control of hyperglycemia diabetes and heperlipidemia obesity Phenolic extracts of various legumes and nuts were evaluated for their antioxidant properties and inhibitory activities against a glucosidase and pancreatic lipase Mung bean seed coat which contains highest concentrations of phenolic compounds was found to be the most active scavenger of free radicals and also possess highest inhibition against C glucosidase and lipase activities Significant contribution from adzuki bean varieties and walnut were also noted in antioxidant capacities and enz
374. of reliable than any single indicator of freshness including firmness soluble solids and titratable acidity P neau et al 2007 P neau et al 2007 determined maximum force and the gradient of the compression curve up to 75 compression of single whole strawberry fruit under a flat plate 75 mm diameter Parameters measured by this methodology decreased slightly with storage time but they did not correlate with subjective freshness assessments Retailers often set shelf lives of processed foods to durations shorter than the time period through to the onset of visible damage This is because eating quality may be determined by textural and or flavor changes of fruits In the current study we performed compression testing of strawberry fruits after harvest to establish an objective index of fruit softening Several mechanical properties may influence the texture and flavor of strawberries The modulus of elasticity may be calculated by compression testing of materials with convex shapes American Society of Agricultural Engineers 2000 but has rarely been determined for strawberry fruits Because the strawberry fruit has an irregular shape its heterogeneity prevents derivation of the Poisson s ratio Furthermore the fruit is rather diminutive in relation to many types of probe Thus a simple compression test which uses a cylindrical probe with a diameter 3 0 7 5 mm to penetrate the equator of individual strawberry fruits has com
375. velocity comparisons of mechanomyographic and electromyographic responses during isokinetic muscle actions Scand J Med Sci Sports 14 116 127 2004 L Estrange P R Rowell J and Stokes M J Acoustic myography in the assessment of human masseter muscle J Oral Rehabil 20 353 362 1993 Lee J Chau T and Steele C M Effects of age and stimulus on submental mechanomyography signals during swalllowing Dysphagia 24 265 273 2009 meal 13 14 15 16 17 18 o7 59 12 604 610 2012 0212001 2009 RES T 2 59 96 103 2012 Kohyama K Hayakawa F and Sasaki T Relations between mastication variables mechanical properties and sensory scores of cheese samples with various textures in Gums and Stabilisers for the Food Industry 16 P A Williams and G O Phillips eds Royal Society of Chemistry Cambridge UK
376. z gt 3 2 9 4 z gt 3 OF No 21 2 No 22 2 No 24 2 fl No 33 4 No 21 26 3 2 0 No 22 1 5 1 7 No 24 4 9 1 3 No 33 2 2 1 4 1 3 1 6 5 1z gt 3
377. z Ss 8 z gt 3 30 24 os 6 20 z lt 2 4 7 z gt 3 16 11 5 lz gt 3 2 10 lz gt 3 34 18 z 5 18 10 z gt 3 2
378. 0000000 0 0 0 000000000 118 HARI 430 SJKBUKRBDROT Z Xj HjmReeeeeeeeeeeeeeeeee 119 A novel method to discriminate between natural and synthetic fibers by stable carbon nitrogen and oxygen isotope analyses Yaeko Suzuki Ryo Kobe Rumiko Nakashita PE 119 Ecological application of compound specific stable nitrogen isotope analysis of amino acids A case study of captive and wild bears Rumiko NAKASHITA Yaeko SUZUKI Fumikazu AKAMATSU Yuichi I NAITO Miho SATO HASHIMOTO Toshio TSUBOTA i 120 amp DRW ETYqeeeeeseeeeeeMe e M HH 120 PEOKDEI S cP BESET We o cm LSE TRAST Eil JEREeeeeeeeseeeseeeeeeeeeseeeeeeem 121 vi oi RZ FP UNE 1L nnnm 121 Proteome analysis of whole and water soluble proteins in masseter and semitendinosus muscles of Holstein cows Mika OE Mayumi OHNISHI KAMEYAMA Ikuyo NAKAJIMA Susumu MUROYA Masahiro SHIBATA Koichi OJIMA Shiro KUSHIBIKI Koichi CHIKUNT e teeter ees 122
379. 10 UTC60 NTR7250 7 40 pH pH 4 5 yE L 2 3 ZR 1 4 2 1 2 3 4 DNA
380. 11 p Nitrophenyl fj glycosides of f 1 4 gluco xylo disaccharides for the characterization of subsites in endo xylanases Mamoru Nishimoto Atsushi Kobayashi Yuji Honda Motomitsu Kitaoka Kiyoshi Hayashi National Food Research Institute NARO 10 4 1 4 pNP 4 4 Bacillus halodurans C 125 Thermotoga maritima MSB8 Clostridium stercorarium F9 Cellulomonas fimi 4 4 Km Cease 1 A6 II Ad 0 1 2 1 4 pNP
381. 30 C 3 2A 2B 66 PDA B P 0 018804 lt 0 05 P 0 001262 lt 0 05 cD PDA 100 80 60 PDA 100 40 20 CD PDA 1 A CD PR PDA B C PDA 100 e He Ln e co e pa A en e e e o c e 100 mw 6 oc oo oc 67 2 A FRERE EBUNDAGH 100 3 Xu A oryzgeRIB40 A nidulans 4spe7g7s
382. 4 A oryzae C4 S cerevisiae N VW A oryzae 40 9 HS
383. 6 18 3 RS HEU V B L URALI S A KORP ORIEC ITEE Prajongwate Satmalee OU 138 Journal of Bioscience and Bioengineering 111 6 682 686 2011 Bioethanol production from rice straw by a sequential use of Saccharomyces cerevisiae and Pichia stipitis with heat inactivation of Saccharomyces cerevisiae cells prior to xylose fermentation Yuan Li Jeung yil Park Riki Shiroma Ken Tokuyasu National Food Research Institute NARO Saccharomyces cerevisiae Sc Pichia stipitis Ps Ps Sc 50C 6 Sc 85
384. 82341 8 1 vol 31 no 2 pp 93 99 2009 CEST vol 19 no l pp 109 2010 CEST HAY no 75 pp 55 61 2011 2 3 4 CEST AN 10 no 76 pp 59 66 2012 PROFESSIONAL F Z AENT ISBN978 4 7741 4633 1 2011 5 i O ex HH nfri yakudachi
385. AIN 93 AIN 03G a 4 DNA 5 RNA T 3 IVT Express Kit Affymetrix 1 1 Affymetrix Rat Genome 230_2 0 SuperNORM 3 z Affymetrix DNA 1 perfect match PM
386. C Fig 3 Pepsin digestibility assay results for proteins extracted from microground Ann paste powder MW molecular weight marker C microground Ann particles without enzymatic treatment The protein extracts were incubated in for 0 0 25 1 2 4 8 15 or 60 min The marks on the right indicate phaseolin and the acidic subunit of legmin and basic subunits of legumin 16 significant tolerance to pepsin digestion It is considered that substantial nutritional losses occur while cooking bean paste because of the formation of indigestible granules It has also been presumed that bean paste cooking could prevent exposure to a pepsin resistant protein which is a possible allergen in common beans during ingestion The results of the current study supported this in that they indicated that proteins including the pepsin resistant legumin subunit associated with Ann particles are presumably trapped within the particles These proteins likely aggregate or interact with other components during the extensive heat processing Common beans are one of the most important sources of human nutrition and their novel health benefits are drawing attention Further studies on the behavior and interaction of bean proteins and their other nutritional components such as carbohydrates would be necessary for more efficient use of common beans as food Acknowledgments We deeply appreciate the kind cooperation extended by Dr K
387. E AEEA AT AAEE EAA ELE 138 Effect of lime treatment and subsequent carbonation on gelatinization and saccharification of starch granules Junko Matsuki Jeung yil Park Riki Shiroma Masakazu Ike Kazutaka Yamamoto Ken Tokuyasu 7777 138 INA ALY WAT BELO SVE C BI RUIT OS T TY Bae in SB Pm 138 DEAD OWE amp WE Se LPR 8 A DEES RS OE e RE Wi MM R fh a ues p eee eat tals Nes Ms ea i0 2 6 1009 23 9050 2 0 9 0 0 9 9995 8 0 0 0 0 90 0 09 999 E 9 9 0 8 ie e 9 geo cae uei etude du a ar e ehe ru CN Oe 139 IgE HE EF m 139 Antioxidant behavior of carotenoids highly accumulated in HepGZ cells Irwandi JASWIR Miyuki KOBAYASHI Toshie KOYAMA Eiichi KOTAKE NARA Akihiko NAGAO 777 140 JmEbeeeeeeeeeeeeeeeee 140 Decontamination Effect of Milling by Jet Mill on Bacterium in Rice Flour Itaru Sotome Daisuke Nei Masuko Tsuda Mohammed Sharif Hossen Makiko Takenaka Hiroshi Okadome Seiichiro I
388. EFJ AF HHR Collection and Analysis of Foods Associated with Japanese Texture Terms Fumiyo Hayakawa Yukari Kazami Kana Ioku Sayuri Akuzawa Katsuyoshi Nishinari and Kaoru Kohyama 1 National Food Research Institute NARO 2 Osaka Kyoiku University 3 Tokyo University of Agriculture Osaka City University Bangladesh Journal of Microbiology Vol 28 No 2 pp 58 63 2011 Antibacterial activity of ethanol extract of betel leaf Piper betle L against some food borne pathogens Md Mahfuzul Hoque Shemona Rattila Md Asaduzzaman Shishir Md Latiful Bari Yasuhiro Inatsu Shinichi Kawamoto University of Dhaka National Food Research Institute NARO WNYTDFY ADORED CHS YVOROLY 7 HHO f eA Vibrio cholerae ATCC 6395 E coli ATCC 25922 E coli O157 H7 NCTC 12049 Shigella dysenteriae 1 MJ 84 Staphylococcus aureus ATCC 25923 0 625 w v 250 75 w v pH 100C pH10
389. ES tL HBR CI 0 50 mmol g RIER R k UREE OT 2 3 2 1 2 3 International Journal of Food Properties available online 08 Jun 2011 doi 10 1080 10942912 2010 535186 Molecular structure and physicochemical properties o
390. G MHKHUI ACH YU Dongkamol VROONUDOMPHOL CPRAWETTONGSOPON K WIANGNON Reona TAKABATAKE Kazumi KITTA Mamoru KAWAHARASAKI Helen PARKES PCT 132 Cooking and roasting effect on composition and digestibility of common bean proteins Michiko Momma Keiko Sasaki Kiyoshi Ohba Seiichiro Isobe oo 133 Effect of antioxidants on heat induced trans fatty acid formation in triolein and trilinolein Wakako Tsuzuki 133 Effects of rice properties on bread made from cooked rice and wheat flour blend Keiko Iwashita Keitaro Suzuki Kanae Miyashita Tomoya Okunishi 1 33 Allocation of absorbed light energy in PSII to thermal dissipations in the presence or absence of PsbS subunits of rice Satoshi Ishida Ken ichi Morita Masahiro Kishine Atsushi Takabayashi Reiko Murakami Satomi Takeda Ko Shimamoto Fumihiko Sato Tsuyoshi Endo oo 134 LAMP errr 134 viii Improved Ethanol and Reduced Xylitol Production from Glucose and Xylose Mixtures by the Mutant Strain of Candida shehatae ATCC 22984 Yuan Li Jeung yil Park Riki Shiroma Masakazu Ike Ken Tokuyasu mn 135 Contents of various sources of glucose and fructose in rice straw a potential feedstock for ethanol production in Japan Jeung yil Park Eiji Kanda Akira Fukushima Kota Motobayashi Kenji Nagata Motohiko Kondo Yasuo Ohshita Satoshi Morita Ken
391. IL 8 GA NIV NIV IL 8 Hsp90 NIV GA MCP 1 GA NIV GA MCP 1 NIV NIV GAD RIL NIV GA NIV Hsp90 NIV NIV Hsp90 90 HL60 ER
392. ISSN Man ual Cataloguing Part List of Title Word Ab breviations http www issn org 2 22661 LT W A online php ibid 4A AR ad 45 Ag 184 46 4 7 AR CHS 4 8 1 WERAK 2
393. Infant visual preference for fruit enhanced by congruent in season odor Yuji Wada Yuna Inada Jiale Yang Satomi Kunieda 4 Tomohiro Masuda Atsushi Kimura So Kanazawa Masami K Yamaguchi 1 National Food Research Institute NARO 2 Japan Women s University 3 Chuo University 4 Takasago International Corporation 5 Tokyo Denki University LC 6 8 3 6 7 8 EE 6 8 Bioscience Biothchnology and Biochemistry 75 6 1061 1066 2011 FXYD6 a Na K ATPase regulator is
394. Ini E 4 ROS DNA C The degradation of DNA molecules by reactive oxygen species and the protective activity of naturally occurring antioxidants drived from foods Masayoshi Takahashi Nobuya Yanai Shigenobu Shiotani Jyunya Endo Shoji Hagiwara Hiroshi Nabetani National Food Research Institute NARO Tokai Bussan Co Ltd 143 Biotech
395. Kazumi KITTA 15 Mamoru KAWAHARASAKI 6 Helen PARKES 2 1 Institute for Reference Materials and Measurements IRMM Joint Research Centre European Commission Geel Belgium 2 LGC Teddington United Kingdom 3 TUBITAK UME Ulusal Metroloji Enstit s Gebze Kocaeli Turkey 4 National Institute of Metrology P R China Beijing China 5 Central Nacional de Metrologia Del Marqu s Qro Mexico 6 National Measurement Institute Australia Pymble Australia 7 National Institute of Standards and Technology Gaithersburg USA 8 Government Laboratory Hong Kong Kowloon Hong Kong 9 Korea Research Institute of Standards and Science Daejeon Republic of Korea 10 Department of Medical Sciences Nonthaburi Thailand 11 National Institute of Biology Ljubljana Slovenia 12 D I Mendeleev Institute for Metrology St Petersburg Russian Federation 13 Peking University Beijing China 14 National Institute of Metrology Thailand Pathumthani Thailand 12120 15 National Food Research Institute NARO Ibaraki Japan 16 National Institute of Advanced Industrial Science and Technology Ibaraki Japan CCOM K86 GM MON810 DNA NMI DD
396. M1B 1C Ka CHR Y RIB40 HSE CLARE DS Hatakeyama A oryzae 2 Hatakeyama A oryzae A nidulans WS KREE ERL Kk un SERA PAGSCHTEERNTESMS A F
397. Masashi Kato 6 and Noriyuki Kitamoto 1 Food Research Center Aichi Industrial Technology Institute 2 Bioc 3 The United Graduate School of Agricultural Science Gifu University 4 Nakamo 5 National Food Research Institute NARO 6 Department of Applied Biological Chemistry Faculty of Agriculture Meijo University A oryzae KBN630 A aphA WEBZEN IR 3E FS 38 x HoT 80 A oryzae TEF1 AphA A 9 AphA 58 0 65 0 kDa pH 4 0 40C AhpA GMP IMP KBN630 aphA 1 1 2 2 2 3 4 x 0 6
398. NAGI 4 Frank SPIGELHALTER 5 Hiroshi AKIYAMA 6 Reiko TESHIMA 6 Akihiro HINO Shigehiro NAITO Tomohiro KOIWA 7 Reona TAKABATAKE 1 Satoshi FURUI Kazumi KITTA 1 National Food Research Institute NARO 2 FASMAC Co Ltd 3 NIPPON GENE Co Ltd 4 Shimadzu Corporation 5 GeneScan Inc 6 National Institute of Health Sciences 7 Food and Agricultural Materials Inspection Center PCR PCR 20
399. Na K Mg Ca 4 5 Na 4 6 33 0 8 10 5 10 K 2 6 Na 10 Ca 4 7 P 5 9 Fe 4 4 35 0 3 10 7 10 Ca 2 Na 8 2 Mn 3 9 36 3 1 1 Cd 1 1 37 0 1 9 P 5 9 Cd 5 4 Na 24 Ca 8 5 Fe 7 8 39 2 2 10 9 10 Na 9 4 40 3 3 10 9 10 Na 2 6 42 0 0 8 P Fe 6 8 Na 14 Ca 8 1 43 2 5 10 9 10 Na 12 45 0 8 8 Na P 5 8 K 4 0 Ca 6 1 Fe 20 1 2 3 4 5 6 Thompson M Ellison S L R and Wood R The International Harmonized Protocol for the proficiency testing of analytical chemistry laboratories IUPAC technical report Pure amp Appl Chem 78 1 145 196 2006 http www iupac org publications pac 2006 pdf 7801x0145 pdf 2012 10 30 JIS Q 17043 2011 ISO IEC 17025 General requirements for the competence of testing and calibration laboratories 2005 JIS Q 17025 2005 9 4 1 117
400. Nguyen Fumiko Taguchi Kazuhiro Chiku Tadashi Ishii Hiroshi Ono Mitsuru Yoshida and Yuki Ichinose National Food Research Institute NARO Okayama University Pta6605 Pta6605 vioR vioM Pta6605 P syringae Pta6605 Pta6605 P syringae pv syringae B728a
401. P 115 Evaluation of TA10 broth for recovery of heat and freeze injured Salmonella from beef Naoko Kamisaki Horikoshi Yukio Okada Kazuko Takeshita Takashi Sameshima Susumu Kawasaki Shinichi Kawamoto Pina M Fratamico BO E I EE ER I EE i es 116 PID Pouch in Dispenser FA Wt wH WRH o Eje 116 TA10 Pathogenic Bacterial Multiplex PCR Detection System F Bh FB 117 Plodia interpunctella 117 RormorzsurdASLAZ eigCxw gcckovX JYu 03 io ii Identification and activity of a phytotoxin produced by Calonectria ilicicola the causal agent of soybean red crown rot Sunao OCHI Mitsuru YOSHIDA Akio NAKAGAWA Masahiro NATSUME t M e 118 Isolation and identification of flavonoids accumulated in proanthocyanidin free barley Hiroshi NAKANO Naoyuki KAWADA Mitsuru YOSHIDA Hiroshi ONO Rika IWAURA Takuji TONOOKA ee a ee ee a 0 0 0 00000000 0 0 0
402. R NMR MR A TI T2 MR T MRI Magnetic Resonance Imaging Applied to Quality Control of Ichidagaki Dried Persimmon Fruit Yoichi Fukai Hirohiko Tanaka Shigehiro Naito 1 Agricultural Technology Institute of Nagano Farmers Federation 2 JA Minami Shinsyu National Food Research Institute NARO 129 Biological and Pharmaceutical Bulletin 34 10 1648 1651 2011 Identification and detection method for genetically modified papaya resistant to papaya ringspot virus YK strain Kosuke NAKAMURA Hiroshi AKIYAMA Kiyomi OHMORI Yuki TAKAHASHI Reona TAKABATAKE 4 Kazumi KITTA 4 Hiroyuki NAKAZAWA 3 Kazunari KONDO Rei
403. SHIMA Takashi NAKAJIMA Masayo KUSHIRO ee 113 Fumonisin B2 production on agar media by Aspergillus niger of Japanese origin Masayo KUSHIRO Hiroyuki NAKAGAWA Hitoshi NAGASHIMA Michihiko SAITO 7700008 113 Assessment of gamma ray induced DNA damage in Lasioderma serricorne using the comet assay Hiromi Kameya Akihiro Miyanoshita Taro Imamura Setsuko Todoriki ee 113 ESR Analysis of Irradiated Red Peppers and Commercial Red Peppers in Japan Hiromi Kameya Mitsuko Ukai oo 114 Comparison of anti proliferative effects of trichothecene mycotoxins nivalenol and deoxynivalenol in cultured cells Hitoshi NAGASHIMA Masayo KUSHIRO Hiroyuki NAKAGAWA Keiko IWASHITA 77 706 114 Rubratoxin B induces signs of fatty acid oxidation disorders FAODs in mice Keiko IWASHITA Hitoshi NAGASHIMA eT E A A EA 0 EAEE E AEAEE 114 Be Mi RR PH HET 115 Effectiveness of stable ozone microbubble water on reducing bacteria on the surface of selected leafy vegetables Yasuhiro Inatsu Tomoko Kitagawa Nobutaka Nakamura Susumu Kawasaki Daisuke Nei Md Latiful Bari Shinichi Kawamoto 115 Disinfection of Radish and Alfalfa Seeds Inoculated with Escherichia coli O157 H7 and Salmonella by a Gaseous Acetic Acid Treatment Daisuke Nei Bari M Latiful Katsuyoshi Enomoto Yasuhiro Inatsu Shinichi KawamotOo TT
404. acted from Microground Particles in Cooked Bean Paste Ann Michiko Momma National Food Research Institute 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract In Japan common beans are often processed to a cooked bean paste Ann for confectionary and bakery use It is known that processing the beans to Ann paste causes formation of cell particles called Ann particles which are highly resistant to human digestion In this study we microground freeze dried Ann paste by using a jet mill subsequently proteins extracted from the cell particles were examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis SDS PAGE and pepsin assays The micrographs of Ann particles showed that they had been thoroughly disintegrated by the microgrinding process The SDS PAGE profile indicated that several polypeptides including the acidic and the basic subunits of legumin had been extracted from the microground Ann particles The microground Ann particles had a low concentration of phaseolin which is one of the major proteins found in common beans and is present in higher quantities in bean flour Among the proteins polypeptides that were presumably derived from legumin subunits showed significant resistance to pepsin These results suggested that the traditional method of bean paste cooking is associated with the formation of Ann particles that trap pepsin resistant polypeptides Key words Ann particle white common bean legumin pep
405. al bacterium strain TM 40 Effects on in vitro metabolism of daidzein by fecal flora from human male equol producers and non producers Motoi TAMURA Sachiko HORI Hiroyuki NAKAGAWA CT oo 100 iii Lactobacillus rhamnosus JCM 2771 impact on metabolism of isoflavonoids in the fecal flora from a male equol producer Motoi TAMURA Sachiko HORI Hiroyuki NAKAGAWA ooo 100 Effects of New Dietary Fiber from Japanese apricot Prunus mume Sieb et Zucc on Gut Function and Intestinal Microflora in Adult Mice Motoi TAMURA Yuriko OHNISHI Tatsuya KOTANI and Nobuki GATO ppp 101 Infant visual preference for fruit enhanced by congruent in season odor Yuji Wada Yuna Inada Jiale Yang Satomi Kunieda Tomohiro Masuda Atsushi Kimura So Kanazawa Masami K Yamaguchi Sct etic cee eee ee ee ee ee ee ee ee ee ee eee ee eee 101 FXYD6 a Na K ATPase regulator is expressed in type II taste cells Yoichiro Shindo Kana Morishita Eiichi Kotake Hirohito Miura Piero Carninci Jun Kawai Yoshihide Hayashizaki Akihiro Hino Tomomasa Kanda Yuko Kusakabe 00000066 101 Conceptualization of food choice motives and consumption among Japanese in light of meal gender and age effects Yasushi Kyutoku Yuko Minami Takeshi Koizumi Masako Okamoto Yuko Kusakabe Ippeita Dan ili 102 Package images modulate flavors in memory Incidental learning of fruit juice flavors Nanami Mizutani Ippeita Dan Yasushi Kyutoku Daisuke Tsuzuki Lester Clowney Yuko Kusakabe Masa
406. aled the comprehensive functionality of soybean was correlated with that of freeze dried tofu Thus DNA microarray provides powerful information for understanding the food functionality when those gene expression data is handled properly Keywords soybean CK X DNA microarray DNA liver FHR gene expression 3 corresponding author youkot affrc go jp 26 t ml TH 1999 FDA i LDL
407. an in treatment B may reflect the greater values of the apparent modulus and fracture properties at 16 days in C Drying of fresh fruits may result in a high modulus but it is an unfavorable effect and this should be taken into account when a mechanical property is used as a quality index 4 Effects of AIT on strawberries Ripening of non climacteric fruits is not accelerated by ethylene Kader 1990 Shimokawa 1990 However some researchers reported that ethylene exposure increased the softening of strawberries Bower et al 2003 Tian et al 2000 Wills and Kim 1995 As AIT inhibits 1 which senescence of aminocyclopropane l carboxylic acid synthase produces ethylene the ripening and vegetables and fruits are retarded Shimokawa 1990 The ripening mechanism of strawberries has not been clarified and the effects of ethylene on ripening are still controversial Iannetta et al 2006 Trainotti et al 2005 The mechanism by which AIT acts has not yet been determined We did not test a high concentration of AIT because the strong and undesirable smell of wasabi adhered to the strawberries when AIT concentration exceeded ppm Consumers never accept such fruits though they are fresh because strawberry fruits and wasabi flavors are quite incongruent We postulate that the AIT release product most probably prevented fungal growth since no molds were found over the 2 week storage period post harvest at 5 C Further stud
408. and function of an arabinan specific alpha 1 2 arabinofuranosidase identified from screening the activities of bacterial GH43 glycoside hydrolases Alan Cartmell Lauren S McKee Maria J Pen a Johan Larsbrink Harry Brumer Satoshi Kaneko Hitomi Ichinose Richard J Lewis Anders Viksg Nielsen Harry J Gilbert and Jon Marles Wright tetee 174 Endo beta 1 3 galactanase from winter mushroom Flammulina velutipes Toshihisa Kotake Naohiro Hirata Yuta Degi Maki Ishiguro Kiminari Kitazawa Ryohei Takata Hitomi Ichinose Satoshi Kaneko Kiyohiko Igarashi Masahiro Samejima and Yoichi Tsumuraya 175 Scheie Ry eee QR ee ee ee ee SUM utei uS 176 60 1 0 BERR eM 178 Rep Natl Food Res Inst No 77 1 11 2013 3 Xx l sy X A simple mechanical index of storage quality of strawberry fruits Kaoru KOHYAMA Tomohiro MASUDA Hiromi SHIMADA Toshie TANAKA and Yuji WADA Food Physics Laboratory and Sensory and Cognitive Food Science Laboratory Food Function Division National Food Research Institute National Agriculture and Food Research Organization 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract We propose simple mechanical parameters obtained by compression testing to indicate the storage quality of strawberry fruits We tested the effects of different storage condi
409. ans Fungal Genet Biol A7 246 253 2010 7 105 762 769 2010 8 Sakamoto K Iwasita K Yamada O Kobayashi 9 10 11 12 13 14 15 16 17 37 K Mizuno A Akita O Mikami S Shimoi H and Gomi K Aspergillus oryzae atfA controls conidial germination and stress tolerance Fungal genet Biol 46 887 897 2009 W B74 VY BREE PP CON 5 p 40 2005 Ohmori S Nawata Y Kiyono K Murata H Tsuboi S Ikeda M Akagi R Morohashi K I and Ono B I Saccharomyces cerevisiae cultured under aerobic and anaerobic conditions air level oxygen stress and protection against stress Biochim Biophys Acta 1472 587 594 1999 Stephen D W S and Jamison D J Aminoacid dependent regulation of the Saccharomyces cerevisiae GSHI gene by hydrogen peroxide Mol Microbiol 23 203 210 1997 Sato I Shimizu M Hoshino T and Takaya N The Glutathione System of Aspergillus nidulans Involves a Fungus specific Glutathione S Transferase J Biol Chem 284 8042 8053 2009 Dormer U H Westwater J McLaren N F Kent N A Mellor J and Jamieson D J Cadmium inducible expression of the yeast GSH g
410. artment of Pharmaceutical Biology Christian Albrechts University of Kiel National Food Research Institute NARO B Zwvazwexyzue uciomuEe2mfrccickum rrZcRkugeocry2 6235315 2272v 7uT4 4 7 AGP 63 0 ww 32 8 ww AGP 1 3 AGP 1 3 1 6 AGP AGP 83 kDa CH 7 kDa AGP
411. at the equator was always higher than that at the apex The tendencies in pH Brix and mechanical properties were similar between treatments A and B in which the rate of deterioration was faster as stated above Generally the apex was softer than the equator as indicated by the lower values of the fracture load and strain The fracture point was not Brix 1 8 1 6 1 4 1 2 8 1 0 508 w 0 6 0 4 0 2 0 0 0 5 10 15 Storage period Day clearly detected in 5096 of fruits stored under treatment C for 16 days because the strawberry fruits were very soft The apparent modulus measured at the apex tracked a different trend The apical modulus was significantly higher than the equatorial modulus in fresh fruits 2 4 and 8 days after harvest decreasing steeply with storage time and reaching the same level as the equatorial modulus by 11 days post harvest subsequently both moduli decreased similarly in aged fruits Discussion 1 Best quality index We aimed to develop a new index for strawberry fruit quality post harvest Palatability is determined by sweetness which is mainly dependent on sugar content and influenced by sourness and softness of fruits Brix pH and fracture load values did not significantly change among storage times or treatments Mean values were not stable and had large standard errors Figs 2 and 5 Weight loss without amp Equator Apex Apparentmodulus
412. ation Ann MP microground Ann particles The bands marked Pha Lec LgA and LgB indicate phaseolin lectin and acidic and basic subunits of legumin respectively I5 beans is a resistant type of starch and remains in the human ileum 3 h after ingestion Hence we think that considerable amounts of proteins rich in legumin are trapped within the Ann particles which are encapsulated by pepsin resistant carbohydrates that are formed during the cooking procedure Pepsin digestibility of proteins in the microground powder of Ann paste particles Proteins extracted from the microground Ann particles were analyzed by pepsin digestibility assays Fig 3 Two bands indicated by and in Fig 3 were found to be remarkably tolerant to the pepsin digestion Although the use of a molecular weight marker different from the one used in SDS PAGE caused discrepancies in the estimation of molecular weights the polypeptides with higher molecular weight were estimated to be those derived from storage proteins phaseolin and the acidic subunit of legumin in common beans judging from preliminary experiments data not shown Since it is known that phaseolin becomes susceptible to digestive enzymes after heat processing the resistant polypeptide was ascertained to be the acidic subunit of legumin The smaller polypeptide which is believed to be the basic subunit of legumin showed 0 0 25 1 MMM kk 8 15 60 MW
413. cable to natto fermented soybean production Yuji Kubo Alejandro Rooney Yoshiki Tsukakoshi Rikio Nakagawa Hiromasa Hasegawa and Keitarou Kimura a i i a i A a ee ee ee ier eri ae arr irr rr a ar ar rr ee ea A EAA E AE 155 Mutations Suppressing loss of DegQ function in Bacillus subtilis natto poly gamma glutamate synthesis Thi Huyen Do Yuki Suzuki Naoki Abe Jun Kaneko Yoshifumi Itoh and Keitarou Kimura ee 156 Extracellular production of cycloisomaltooligosaccharide glucanotransferase and cyclodextran by a protease deficient Bacillus subtilis host vector system Yasuyuki Kawabata Keitarou Kimura Kazumi Funane TP 156 Deletion analysis of regions at the C terminal part of cycloisomaltooligosaccharide glucanotransferase from Bacillus circulans T 3040 Kazumi Funane Yasuyuki Kawabata Ryuichiro Suzuki Young Min Kim Hee Kwon Kang Nobuhiro Suzuki Zui Fujimoto Atsuo Kimura Mikihiko Kobayashi 7 77 00 157 Loss of y PGA synthesis of Bacillus subtilis natto due to IS4Bsul translocation to swrA gene Keitarou Kimura Lam Son Phan Tran and Kazumi Funane P ARIS I E EU Cenacle E NS 157 Crystal structure of bacteriophage FNIT 1 zinc peptidase PghP that hydrolyzes gamma glutamyl linkage of bacterial poly gamma glutamate Zui Fujimoto and Keitarou Kimura ee er ee ee 0 0 0 0 oo 00 0 0 0 0 0 0 0 0 0 0 0 0 0000000 0 0 000000000 0 0 0 0000000000000000000 158 Enzymatic properties of the glycine D alanine aminopeptidase of Aspergillus oryzae and its a
414. ces more conidia in dark culture than light culture Keywords Aspergillus oryzae t ml 8 Aspergillus oryzae CHD Corresponding Author kusumoto affrc go jp x
415. cient conversion of sugarcane stalks into ethanol employing low temperature alkali pretreatment method Wu Long 1 Yuan Li Mitsuhiro Arakane Masakazu Ike Masahisa Wada Yoshifumi Terajima Shoko Ishikawa Ken Tokuyasu 1 National Food Research Institute NARO 2 Graduate School of Agricultural and Life Sciences University of Tokyo 3 Japan International Research Center for Agricultural Sciences 4 National Agricultural Research Center for Kyushu Okinawa Region NARO Whv9XxUIABMEO2 2 AR LTA SAE ERAL 2 kg LTA 72 98 Saccharomyces cerevisiae NBRC 0224
416. ctivity profiles in liquid cultured mycelia and solid state rice culture rice koji Junichiro Marui Mayumi Matsushita Morita Sawaki Tada Ryota Hattori Satoshi Suzuki Hitoshi Amano Hiroki Ishida Youhei Yamagata Michio Takeuchi Ken Ichi Kusumoto nnm 158 Enzymatic properties of the recombinant serine type carboxypeptidase OcpC which is unique to Aspergillus oryzae Hiroto Morita Haruka Abo Ayako Okamoto Hiroshi Maeda Youhei Yamagata Ken Ichi Kusumoto Hitoshi Amano Hiroki Ishida and Michio Takeuchi rar a a a a ae eee ee errr rr ee 159 Comparison of acid phosphatase gene expression profiles in solid state rce and soybean cultures of an Aspergillus oryzae strain with low acid phosphatase activity KBN8048 implications for miso brewing Junichiro Marui Sawaki Tada Mari Fukuoka Satoshi Suzuki Ryota Hattori Yutaka Wagu Yohei Shiraishi Noriyuki Kitamoto Tatsuya Sugimoto and Ken Ichi Kusumotow nn 159 X11 Disruption and overexpression of acid phosphatase gene aphA from a miso koji mold Aspergillus oryzae KBN 630 and characterization of the gene product Shoko Yoshino Yasuda Osamu Hasegawa Yoshimilga Yohei Shiraishi Yutaka Wagu Tohru Suzuki Tatsuya Sugimoto Ken Ichi Kusumoto Masashi Kato and Noriyuki Kitamoto 000000 nn 160 Enzymatic production of Glucosylxylose using a cellobiose phosphorylase yeast combined system Akio Kumagai Sawaki Tada Kouichi Nozaki Masahiro Mizuno Takahisa Kanda Satoshi Suzuki Kenichi Kusu
417. d for genetically modified soybean A2704 12 Reona TAKABATAKE Hiroshi AKIYAMA 2 Kozue SAKATA 2 Mari ONISHI Tomohiro KOIWA 4 Satoshi FUTO Yasutaka MINEGISHI Reiko TESHIMA 2 Junichi MANO Satoshi FURUI Kazumi KITTA 1 National Food Research Institute NARO 2 National Institute of Health Sciences 3 FASMAC Co Ltd 4 Food and Agricultural Materials Inspection Center 5 NIPPON GENE Co Ltd GM A2704 12 A2704 12 77 pUC19 DNA ROUUPCIUBWIRORE LT pUCIOe RON PCR pUC19 pBR322 A2704 12 A2704 12 0 1 20
418. d nutrients induce acute expression of multiple clock genes in the mouse liver Hideaki Oike Kanji Nagai 2 Tatsunobu Fukushima 2 Norio Ishida Masuko Kobori 1 1 National Food Research Institute NARO 2 Mitsubishi Rayon Co Ltd 3 National Institute of Advanced Industrial Science and Technology AIST gy 1 LPL Per2 luc 1 1 4 8 13 DNA Clock PJYEONEH U ZARIE 24 8
419. deoxy D glucose GIcNAc Kousuke Inoue Mamoru Nishimoto Motomitsu Kitaoka ee ee EE 0 18 0 020 18 8 8509 9 00918 a 010 9 9 0 918 529 80 0 164 3 O a D Glucopyranosyl L rhamnose phosphorylase from Clostridium phytofermentans Takanori Nihira Hiroyuki Nakai and Motomitsu Kitaoka ee 164 Bifidobacterium longum subsp infantis uses two different f galactosidases for selectively degrading type l and type 2 human milk oligosaccharides Erina Yoshida Haruko Sakurama Masashi Kiyohara Masahiro Nakajima Motomitsu Kitaoka Hisashi Ashida Junko Hirose Takane Katayama Kenji Yamamoto and Hidehiko Kumagai COO TP 165 Mutational analysis of fungal family 11 xylanases on the pH optimum determination Shinya FUSHINOBU Takeo UNO Motomitsu KITAOKA Kiyoshi HAYASHI Hiroshi MATSUZAWA and Takayoshi WAKAGI EE OO 165 p Nitrophenyl fj glycosides of p 1 4 gluco xylo disaccharides for the characterization of subsites in endo xylanases Mamoru Nishimoto Atsushi Kobayashi Yuji Honda Motomitsu Kitaoka Kiyoshi Hayashi ee 166 An enzymatic colorimetric quantification of orthophosphate Bingxue Li Takanori Nihira Hiroyuki Nakai Mamoru Nishioto Motomitsu Kitaoka 70000000868 166 Interactions between glycoside hydrolase family 94 cellobiose phosphorylase and glucosidase inhibitors Shinya FUSHINOBU Masafumi HIDAKA AndressaM HAYASHI Takayoshi WAKAGI Hirofumi SHOUN and Motomitsu KITAOKA oo 166 xiii Self transferring product inhibition obser
420. e 2 3 1 Aspergillus nidulans T HFE AY 7 0 9 0 8 0 7 0 6 0 5 0 4 nmol mg cell weight 0 3 0 2 0 1 1 2H H 9 4 1 A oryzae RIB40 cg4 ORISRZ3S A3 5 606255 4 oryzae aftA 7 cg4 CS77 Z9
421. e disease Xiaofeng ZHANG UNU Kirin Fellow from China Nutritional Function Laboratory National Food Research Institute NARO This study using in vitro analysis provides insight about antioxidative activity and key enzymes relevant to hyperglycemia and obesity inhibitory effect of methanol extracts from seven Allium vegetables in relation to their total phenolic content total flavonoid content and phenolic components The Onion Skin exhibited the highest 2 2 Diphenyl 1 picrylhydrazyl DPPH radical scavenging capability followed with Onion Outer Layer Chives Leaf and Garlic Chives Total phenolics content in seven Allium vegetables ranged from 22 06 mg GAE 100g DW Chinese Onion to 983 18 mg GAE 100g DW Onion Skin Onion and Garlic Sprout which have the higher total flavonoid content the inhibitory activity of a glucosidase were also at the higher level Chives and Onion exhibited higher lipase inhibitory activities Garlic which showed the very lower a glucosidase inhibitory activity was found a certain lipase inhibitory activity The effective phenolic components rutin quercetin 3 D glucoside quercetin kaempeferol ferulic acid were quantified by HPLC with UV detector Garlic is the only one that contained none of the flavonols quercetin rutin kaempeferol quercetin 3 D glucoside Onion skin are richer in quercetin 156 8 mg kg DW and kaempeferol 71 6 mg kg DW while Green Onion Leaf are richer in rutin 611 2 mg kg DW and ferul
422. earch Institute NARO Ti WX N79 LAF ACV CHIRAL hY THT VAP IVRIT E CTTase CT FT 3040 CTTase w PamyQ amyQ pUB110 168 aprE nprE WR E CTTase 1 U mL G22 10 7 5 10 40 17 CTTase
423. egion NARO LTA LTA 24 98 BMR BMR ik E we 1 1 BA 3 me ferl 1 2 3 jh
424. ellow of the Japan Society for the Promotion of Science bY Pov Wei Ac LL HBL OV ATID A BAT BUT gt gt 0 j 9 ODS 20 540 fmol 32 30 fmol 5 0 0 00 PL 5 1 2 3 KE 4 1 1 1 2 3 AH 5
425. ene requires a functional sulfur amino acid regulatory network J Biol Chem 275 32611 32616 2000 Li Z S Lu Y P Zhen R G Szczypka M Thiele D J and Rea P A A new pathway for vacuolar cadmium sequestration in Saccharomyces cerevisiae YCFI catalyzed transport of bis glutathionato cadmium Proc Natl Acad Sci USA 94 42 47 1997 Adamis P D Panek A D and Eleutherio E C Vacuolar compartmentation of the cadmium glutathione complex protects Saccharomyces cerevisiae from mutagenesis Toxicol Lett 173 1 7 2007 Adamis P D Mannarino S C Riger C J Duarte G Cruz A Pereira M D and Eleutherio E C Lap4 a vacuolar aminopeptidase I is involved in cadmium glutathione metabolism Biometals 22 243 249 2009 Fraser J A Davis M A and Hynes M J A Gene from Aspergillus nidulans with Similarity to URE2 of Saccharomyces cerevisiae Encodes a Glutathione S Transferase Which Contributes to Heavy Metal and 38 18 19 Xenobiotic Resistance Appl Environ Microbiol 68 2802 2808 2002 Mehdi K and Penninckx M J An important role for glutathione and y glutamyltranspeptidase in the supply of growth requirements during nitrogen starvation of the yeast Saccharomyces cerevisiae Microbiology 143 1885 1889 1997 Emri T Molnar Z Pusztahelyi T and Pocsi 20 I Physiological and Morphological Changes in Autolyzing Aspergillus nidulans Cultures Folia Microbiol
426. est for significant interactions between treatments and storage periods Paired t tests were performed to compare values for individual fruits Results 1 Mechanical properties Figure 1 shows typical compression curves for fresh and damaged strawberries For fresh fruit the slope of the load versus deformation curve was almost straight There was a break point at approximately 1 4 mm compressive deformation corresponding to strains of lt 0 06 0 07 after which the load decreased rapidly Load and deformation at the peak gray triangle were easily determined We calculated the fracture load and strain after standardization using initial diameter of each fruit The maximum slope see auxiliary straight line in Fig 1 of the load strain curve up to the fracture point was divided by the cross sectional area of the plunger Gunness et al 2009 The apparent modulus in MPa was subsequently obtained based on the converted slope Strawberry fruits do not soften during the first few days but they do over extended storage periods Compressive load and modulus decreased significantly after a long storage while the fracture strain increased Damaged fruits completely covered with mold were extremely soft Although the fracture in damaged fruits occurred at a slightly higher strain and a much lower force than in undamaged fruits the load decrease following fracture was not significant in damaged fruits Fig 1 We analyzed temporal changes i
427. expressed in type II taste cells Yoichiro Shindo Kana Morishita 2 Eiichi Kotake 7 Hirohito Miura Piero Carninci 4 Jun Kawai 4 Yoshihide Hayashizaki 4 Akihiro Hino 2 Tomomasa Kanda Yuko Kusakabe 1 Asahi Breweries ltd National Food Research Institute NARO 5 Kagoshima University 4 Riken WESEL IL 3 II MAASAI ST SCE BSCE SAA NAL m meum ciu II Na K ATPase EXYD6 m siiu FXYD6 meo TRPM5 FXYD6 Na K ATPase 1 FXYD6 II Na K ATPase EXYD6 II 1 2 2 3 4 4 4 HER Hjz 2 WIEL 2 3 2
428. f acid methanol treated chickpea starch Navdeep Singh SODHI 2 Yung Ho CHANG 5 Sushant MIDHA Kaoru Kohyama 1 Department of Food Science and Technology Guru Nanak Dev University India 2 National Food Research Institute NARO 3 Department of Food and Nutrition Providence University Taiwan 036 25C 216 TUH L 7 e a ao AIM OAT Tau c DAME EME e 82 91 HMO Navdeep Singh SODHI 2 Yung Ho CHANG 3 Susha
429. fected Japanese soft red winter wheat milling fractions Manasikan THAMMAWONG Hiroshi OKADOME Takeo SHIINA Hiroyuki NAKAGAWA Hitoshi NAGASHIMA Takashi NAKAJIMA Masayo KUSHIRO National Food Research Institute NARO National Agricultural Research Center for Kyushu Okinawa Region NARO PUEL KARHOBELPOUEORRE i CORFE MEETER ZATA Bis
430. gaichu index html 2012 10 19 i http www naro affrc go jp org nfri yakudachi gaichu ranking 00 html 2012 10 19 T http www naro affre go jp nfri index html 2012 10 19 iv http www naro affrc go jp index html 2012 10 19 H b http www naro affrc go jp org Lex HH Er iii Rep Natl Food Res Inst No 77 63 68 2013 63 Ea bel EFA AC ST OOS m He T 305 8642 2 1 12 Respons to light in conidiation of Aspergillus oryzae Satoshi Suzuki Kenichi Kusumoto National Agriculture and Food Research Organization Food Research Institute 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract Aspergillus oryzae is important industrial microorganism used in not only traditional Japanese fermentation food production but also industrial enzyme production A oryzae responds to light We studied the light response of A oryzae on conidiation A oryzae produ
431. generally expected safer less expensive and more ecological way than chemical modification The objectives of research were 1 to compare some physical properties rheological gelling thermal and swelling properties of native arenga and sago starches and 2 to clarify the effects of HMT on physical properties of arenga and sago starches The results showed that amylose contents of arenga and sago starches were not significantly different at approximately 38 Peak gelatinization temperature was also similar at approximately 67C but arenga starch showed a narrower range of gelatinization temperature than sago The swelling power capacity of sago starch was higher than that of arenga Arenga and sago starches at low concentrations showed shear thinning behavior and sago formed more viscous sol than arenga Based on frequency dependence of dynamic viscoelasticity minimum concentration of sago starch for gel formation was 1 896 whereas that of arenga starch was 2 4 At high concentrations gel from arenga for gel formation starch was more rigid than that of sago The breaking properties and texture profile of gels made from arenga and sago starches were also clearly different Sago starch is more suitable as a thickener while arenga starch is more suitable as gelling agent Optimum HMT for arenga and sago starches were determined at 120 C 20 moisture content and heating time was 90 min and 60 min for arenga and sago starch respectively HMT altered al
432. gi and Naito 1993 but there are no detailed reports on conditions required for this effects In this study we found that the apparent modulus is a more sensitive measure of changes in the mechanical properties of strawberry fruits than firmness during storage It is a good indicator of the shelf life of strawberries stored at low temperatures Materials and Methods 1 Strawberries We used strawberry fruits var Yayoihime each weighting approximately 13 g Harvest date was March 8 2010 Fujio Co Maebashi Gunma Japan Fully ripened and ready to eat fruits were arranged on a soft tray with 25 hollows 5 rows X 5 columns 210 x 280 X 22 mm made from foamed polystyrene polypropyrene PP film was wrapped over the tray and taped at both sides 2 Transportation and storage condition We used Wasapure Ageless Service Center Co Ltd Tokyo Japan was used as an AIT release agent to preserve the freshness of strawberry fruits The product vaporizes AIT into the storage atmosphere and it releases 0 2 10 0 ppm v v of AIT into containers of fresh foodstuffs with no 66 production of an off flavor from the wasabi Oshida et al 2010 Two gram of paste made up of horseradish and mustard extracts in filler compounds 0 35 0 45 v v was packed in small plastic bags 40 X 35 mm The amount of AIT release product by pack per tray was determined through preliminary tests Gas chromatography analysis revealed that app
433. gy of strawberry In The Strawberry into the 21st Century ed Dale A and Luby J J Timber Press Portland pp 145 152 17 Kanemaru K Miyamoto T 1990 Inhibitory effects on the growth of several bacteria by brown mustard and allyl isothicyanate Nippon Shokuhin Kogyo Gakkaishi 37 823 829 18 Khosroshahi M R Z Esna Ashari M Ershadi A 2007 Effect of exogenous putrescine on post harvest life of strawberry Fragaria ananassa Duch fruit cultivar Selva Sci Hort 114 27 32 19 Nunes M C N Brecht J K Morais A M M B Sargent S A 2006 Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage J Sci Food Agric 86 180 190 20 Oshida Y Oikawa K Yuyama M Yamazaki H 2010 A freshness preserving agent for food and method for preserving freshness Japan Kokai Tokkyo Koho 2010 57382 Mar 18 21 P neau S Brockhoff P B Escher F Nuessli J 2007 A comprehensive approach to evaluate the freshness of Strawberries and carrots Postharv Biol Technol 45 20 29 22 Sekiyama Y 2009 Utilization of mustard and hop extract agents in Izumi H Ed Handbook of Quality and Hygiene Management of Cut Vegetables Science Forum Tokyo pp 243 251 in Japanese 23 Shimokawa K 1990 Allylisothiocyannate its role in ethylene action Bull Fac Agric Miyazaki Univ 37 195 201 24 Takagi S Nai
434. he potato group Yoshiki Tsukakoshi Akemi Yasui National Food Research Institute NARO FRIED 23 A Applied Physics Letters 99 1 011913 2011 Surface plasmon modes guided by Ga doped ZnO layers bounded by different dielectrics Wasanthamala Badalawa Hiroki Matsui Akifumi Ikehata Hitoshi Tabata Kwansei Gakuin University National Food Research Institute NARO Ga ZnO ZnO Ga fie RT SRE AS A HC 2 SP leaky SP ZnO Ga 107 141 nm ZnO ZnO SP zu m TD A
435. he starches differed by crop With increased pulverizing the mean particle size decreased in all flours to 10 um and the pasting properties converged Commercial flours containing the larger starch granules have the higher starch damage after pulverization Md AA O6 JH Phytotherapy Research Bile acid binding ability of Kaki tannin from young fruits of persimmon in vitro and in vivo Kenji Matsumoto Shinichiro Yokoyama Akio Kadowaki Natsumi Ozaki 3 Nobuki Gato Makiko Takenaka 4 Hiroshi Ono 4 1 Ishikawa Prefectural Univercity 2 Gifu Prefectural Research Institute for Bioengineering 3 Nakano BC Co Ltd 4 National Food Research Institute NARO NG EE ARRARIR Ae 1038 8 A PED A LAG AAC TT EE AS in vitro 100 2000 uM 1 96 DIAS GRACIA AT AL 60 20
436. hi Kaneko Kiyohiko Igarashi Masahiro Samejima and Yoichi Tsumuraya 1 Faculty of Science Saitama University 2 Graduate School of Agricultural and Life Sciences University of Tokyo 3 National Food Research Institute NARO AGP AGP 1 3 1 6 FvEn3GAL 1 3 1 3 1 3 1 3 14 1 3 1 3 1 3 16 1 3
437. hiina Seiichi Oshita ra AAA ee ee ee A A A E E AEE ARAE EEEE 147 Influence of impact stress on the postharvest physiological and chemical properties of cabbage heads Manasikan Thammawong Tomoko Kaneta Nobutaka Nakamura Makoto Yoshida Ayaka Soga Takeo Shiina Comme reer rere rere reese ees EOE EEE ooo oo EEO 0 EE EEE 0 0 0 0 E EEE 0 EEE E EEE E EEE E EOE EE EOE EEE O OEE E 0 0 0 0 EEE OEE OEE EEO OEE OEE EEO E 148 Evaluation of a novel soybean oil based surfactant for fine emulsion preparation Qingyi Xu Mitsutoshi Nakajima Zengshe Liu Nobutaka Nakamura Takeo Shiina oe 148 Processing conditions rice properties health and environment Poritosh Roy Takahiro Orikasa Hiroshi Okadome Nobutaka Nakamura Takeo Shiina 6n 148 A Review of life cycle assessment LCA of bioethanol from lignocellulosic biomass Poritosh Roy Ken Tokuyasu Takahiro Orikasa Nobutaka Nakamura Takeo Shiina ee 149 Life cycle of meats An opportunity to abate the greenhouse gas emission from meat industry in Japan Poritosh Roy Takahiro Orikasa Manasikan Thammawong Nobutaka Nakamura Qingyi Xu Takeo Shiina Commer emer reese eee ee see ese EH ESO ESET EOE EOE EE EEE OE EEE EEE E OEE E EOE EE EEE EEE EO OEE EOE EE EEO EEE 0 EEE E EEO EE EEE EE EEE O EEE EEE EE EES 149 Analysis of changes in moisture content and L ascorbic acid of sweet potatoes during hot air drying Takahiro Orikasa Takeo Shiina Akio Tagawa CT 149
438. hor Phone 81 29 838 8004 Fax 81 29 838 7996 e mail michiko e affrc go jp 14 bean pastes prepared from whole beans the cooking of which generates Ann particles during heat processing To elucidate the protein association of Ann particles we prepared Ann paste from common beans through traditional Japanese cooking procedures followed by freeze drying and microgrinding of the paste Then proteins were extracted from the Ann particles and were examined by sodium dodecyl sulfate SDS polyacrylamide gel electrophoresis PAGE and pepsin digestion assays Materials and Methods Preparation and microgrinding of freeze dried Ann paste Ann paste was prepared from the white common bean Phaseolus vulgaris L cv Yukitebou as described earlier Freeze dried Ann paste powder was microground using a jet mill CO JET system a Seishin Tokyo SDS PAGE analysis For SDS PAGE analysis proteins were extracted from 50 mg of each freeze dried Ann paste and its microground flour by using 500 uL sample buffer 62 5 mM Tris HCl pH 6 8 2 SDS 10 glycerol 5 D mercaptoethanol 0 01 bromophenol blue and boiled for 5 min SDS PAGE samples 10 uL as well as extracts from bean flour 0 5 ug protein were loaded onto a 5 to 20 polyacrylamide precast gel NPG 520 Atto and electrophoresed at 20 mA for 90 min The resultant gel was stained with Coomassie Brilliant Blue CBB R 250 A Pepsin digestio
439. i Yasuhiko Kobayashi Mitsuko Ukai Yuhei Shimoyama 1 National Food Research Institute NARO 2 Japan Atomic Energy Agency 3 Bruker BioSpin K K 4 Osaka Prefecture University 5 Hokkaido University of Education Pulse ESR CW ESR Pulse ESR CW ESR T1 T2 pulse ESR CW ESR TI T2 GRE FA CT 100 iB X HG T2 Pulse ESR CW ESR T1 T2 EPR a Sait e Hl v 7277 V VR IU O 7 Y 7 Z2 OO 3S8 r BB 2 3 4 SA TRE 2 5 2 1 2 3 4 5 f amp D 112 Food Additives and Contaminants Part A 28 10 1447 1456 2011 Detection of new Fusarium masked mycotoxin in wheat grain by high resolution LC Orbitrap MS Hiroyuki NAKAGAWA Kimihide OHMICHI 2 Shigeru SAKAMOTO 2 Yuki SAGO Masayo KUSHIRO Hito
440. ic acid 91 7 mg kg DW Garlic Sprout has the highest concentration of quercetin 3 D glucoside with value of 145 1 mg kg DW Onion Green Onion Chieves and Garlic Sprout may be recommended for their major potential functional properties 94 Separation and Purification Technology 88 216 226 2012 Analysis of transport mechanism on binary organic solvent system through a PDMS based dense membrane using a regular solution model combined with a solution diffusion model Atsushi Miyagi Hiroshi Nabetanib 2 Mitsutoshi Nakajima 1 Chiba Industrial Technology Research Institute 2 National Food Research Institute NARO 3 Graduate School of Life and Environmental Sciences University of Tsukuba regular solution solution diffusion BR PDMS CORE regular solution
441. ipid peroxidation modification of protein generates Ne 4 oxononanoyl lysine as a pro inflammatory ligand Takahiro Shibata Yuuki Shimozu Chika Wakita Noriyuki Shibata Makio Kobayashi Sachiko Machida Xiaochun Zhu Lawrence M Sayre and Koji Uchida eene es 169 Identification of 4 hydroxy 2 nonenal histidine adducts that serve as ligands for human lectin like oxidized LDL receptor 1 Miyuki Kumano Kuramochi Yuuki Shimozu Chika Wakita Mayumi Ohnishi Kameyama Takahiro Shibata Shigeru Matsunaga Yuko Takano Ishikawa Jun Watanabe Masao Goto Qiuhong Xie Shiro Komba Koji Uchida and Sachiko Machida TCU 170 Scandium Stimulates the Production of Amylase and Bacilysin in Bacillus subtilis Takashi Inaoka and Kozo Ochi oo 170 Epoxyquinone Formation Catalyzed by a Two Component Flavin Dependent Monooxygenase Involved in Biosynthesis of the Antibiotic Actinorhodin Takaaki TAGUCHI Susumu OKAMOTO Kimiko HASEGAWA Koji ICHINOSE om 170 Molecular breeding of a novel Coprinopsis cinerea strain possessing a heterologous laccase gene lccK driven by a constitutive promoter Hajime Muraguchi Manami Kondoh Yasuhiro Ito Sonoe O Yanagi 7 006 MH 171 MACROCALYX and JOINTLESS Interact in the Transcriptional Regulation of Tomato Fruit Abscission Zone Development Toshitsugu Nakano Junji Kimbara Masaki Fujisawa Mamiko Kitagawa Nao Ihashi Hideo Maeda Takafumi Kasumi and Yasuhiro Ito a a re ee 0000 000 00 00 00 000 0 0 0 0
442. iroshi ONO 2 Rika IWAURA 2 Takuji TONOOKA 1 National Agricultural Research Center for Kyushu Okinawa Region NARO 2 National Food Research Institute NARO 3 National Institute of Crop Science NARO KKM VARY OPTUS Y RYT AY VIER AE Bieta tf Ait CH A iso ant 13 iso ant 17 iso ant 12 tricim 2RS dihydrotricin 7 O f D glucopyranoside 7 3 tricm Harrington trricim iso ant 13 iso ant 17 iso ant 12 Tricim dihydrotricin dihydrotricin 7 0 D glucopyranoside chrysoeriol homoeriodictyol iso ant 13 iso ant 17 and iso ant 22 CBJ A I flavanone 3 hydroxylase
443. ity of fruits is generally higher in sweeter individual fruit Sweetness of strawberry fruits correlates with the ratio of soluble sugar content and to titratable acidity Gunness et al 2009 These results were obtained from strawberries pureed to produce a homogenous sample many individual fruits were included in the pur es used for sensory evaluation In our study varying mechanical properties of individual fruits were measured at similar stages of storage A methodology that uses pureed samples or juice instead of raw fruits for sweetness determination does not detect important interactions between sweetness and mechanical properties Softer fruits are likely perceived to have higher sweetness even though they may have soluble sugar content similar to those of harder fruits Flavor release is modified by the texture of foods hence there is an interaction between sugar content and mechanical properties of fruits Sensory studies using gels and sols as model foods show that flavor 3 correspondence author Phone Tel 81 029 838 8031 Fax 81 029 838 7996 e mail kaoruk affrc go p intensity is reduced in firmer gels and thicker liquids Calvi o et al 1993 Clark 2002 Cook et al 2003 Luminance distribution most likely influences the visual assessment of fruit freshness rather than color Arce Lopera et al 2012 strawberry fruits determined by consensus ratings is more information Freshness
444. ivestock and Grassland Science NARO 2 National Food Research Institute NARO 3 Laboratory of Animal Breeding Tokyo University of Agriculture 4 Faculty of Agriculture Shinshu University SEO SGCNT SCNT ATRI 2D DIGE 2 SCNT SCNT SCNT
445. ivity tk resistance R resistivity p 6 181 ve wavelength radiant energy Q transmittance transmission factor absorptance absorption factor R a decadic absorbance A absorption coefficient molar decadic absorption coefficient 2 2 1 SIT symbol SI 1 SI reliqni ert eques pin X ws 61 bcm 5cms Dem Dems 2 3 2 4 2
446. iyoshi Ohba and Dr Keiko Sasaki of the Hokkaido Tokachi Area Regional Food Processing Technology Center and we thank them for providing the freeze dried preparation of Ann paste Microgrinding of the freeze dried Ann paste was performed at the food processing laboratory of National Food Research Institute National Agriculture and Food Research Organization NARO References 1 Porzucek H Larsson Raznikiewicz M and Miroslawa Klepacka 1991 In vitro protein digestibility of flours and protein isolates form seeds of some Leguminous plants Swedish J Agric Res 21 49 53 2 Friedman M 1996 Nutritional value of proteins from different food sources a review J Agric Food Chem 44 6 29 3 Noah L Guillon F Bouchet B Bulleon A Molis C Gratas M Champ M 1998 Digestion of carbohydrate from white beans Phaseolus vulgaris L in healthy humans J Nutri 128 977 985 4 Despande S S and Nielsen S S 1987 In Vitro enzymatic hydrolysis of phaseolin the major storage protein of Phaseolus vulgaris L Journal of Food Science 52 1326 1329 5 Nielsen S S Deshpande S S Hermodson M A and Scott M P 1988 Comparative digestibility of legume storage proteins J Agric Food Chem 36 896 902 6 Momma M 2006 A pepsin resistant 20 kDa protein found in red kidney bean Phaseolus vulgaris L was identified as basic subunit of legumin Biosci Biotech Biochem 70 3058 3061 7
447. ko Okamoto Toshimasa Yamanaka no 102 Hardness perceptions in visual penetrating motion influenced by velocity change Tomohiro Masuda Atsushi Kimura Syo ichi Goto Yuji Wada Coe emer ree errr reese ere essere s ese 0 000 0 000000 0000 000 00600000000 103 Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product Natto among Japanese Housewives Atsushi Kimura Shigetaka Kuwazawa Yuji Wada Yasushi Kyutoku Masako Okamoto Yui Yamaguchi Tomohiro Masuda Ippeita Dan EEE 103 GFP based evaluation system of recombinant expression through the secretory pathway in insect cells and its application to the extracellular domains of class C GPCRs Ashikawa Yuji Ihara Makoto Matsuura Noriko Fukunaga Yuko Kusakabe Yuko Yamashita Atsuko 103 Effects of environmental context on temporal perception bias in apparent motion Tomohiro Masuda Atsushi Kimura Ippeita Dan Yuji Wada ooeoooooooooooooooeee ee ee oe ooo oo oo oo oo 00 0 0 0 0 0 0 0 0 0 0 0 00000000000 104 OO 104 Influence of non starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions Tomoko SASAKI and Kaoru KOHYAMA Ce emer E mr ener ere renee eee e eee ee ee eee eee eee eee eee ened ened Eee ee eere rere eee e eee sees eeeeeseees 104 Complex formation thermal properties and in vitro digestibility of gelatinized potato starch fatty acid mixtures Kiyoshi KAWAI Setsu
448. ko TAKATO Tomoko SASAKI and Kazuhito KAJIWARA tt n 105 Molecular structure and physicochemical properties of acid methanol treated chickpea starch Navdeep Singh SODHI Yung Ho CHANG Sushant MIDHA Kaoru Kohyama 7n 105 Influence of boiling time or partial cutting food on the masticatory behavior in humans Kouichi SHIOZAWA Kaoru KOHYAMA Nobuhiro HANADA CI 106 Effects of addition of water on masticatory behavior and the mechanical properties of the food bolus Kouichi SHIOZAWA Kaoru KOHYAMA TT i a a a ae ae ee er er rr err err A A A A E E AAEE 106 Electromyography during oral processing in relation to the mechanical and sensory properties of soft gels Sauaka ISHIHARA Makoto NAKAUMA Takahiro FUNAMI Toshie TANAKA Katsuyoshi NISHINARI Kaoru KOHYAMA PTT 107 zz TRllABA5eeeeeeeeeeeeeee9 107 1V 2 RL WET RE FEE 108 HA JE BAGS R0 BH ee 108
449. ko TESHIMA 1 National Institute of Health Sciences 2 Chemistry Division Kanagawa Prefectural Institute of Public Health 3 Department of Analytical Chemistry Faculty of Pharmaceutical Sciences Hoshi University 4 National Food Research Institute NARO Carica papaya Linnaeus YK PCR YK Get Fd 1 2 BR mg BIA 4 hi 3 1 my 1 2 3 Food Hygiene and Safety Science 52 2 100 107 2011 Development and evaluation of event specific quantitative PCR metho
450. l physical properties of native arenga and sago starches HMT of starch shifted gelatinization curve to higher temperature and reduced gelatinization enthalpy The minimum concentration for gel formation of HMT starches were increased to 4 2 and 4 5 for arenga and sago respectively Swelling power pasting rheological and textural properties of HMT starches were also significantly changed HMT sago starch exhibited weak gel characteristics with narrow linear viscoelastic region HMT promoted retrogradation in arenga and sago starches Both starches and the HMT modified samples showed different physicochemical characteristics thus new utilization besides the traditional noodles and cakes is expected The application of those starches for food processing is planned in the follow up studies 90 Enzymatic preparation of glycosides from free sugars Jinxiang Zhang UNU Kirin Fellow from China Enzyme Laboratory National Food Research Institute NARO Human milk oligosaccharides HMOs are important for the healthy growth of infants since HMOs could act as the bifidus factor to obtain preferential bifidobacterial growth in intestine of breast fed infants The major components of HMOs are Type I sugars such as lacto N tetraose Galp1 3GIcNAcp1 3Galp1 4Glc LNT which contain lacto N triose H GlcNAc D1 3Gal p 1 4 Glc LNTri structure at their non reducing ends The type I dominant composition of milk oligosaccharides is a specific feature of human
451. loliter m milliliter cm microliter mm radian RE degree minute f second steradian second minute 60s hour 3600s H day 86400s hertz s megahertz revolutions per minute kilogram gram miligram microgram ton Mg mole gat g g SI molar concentration molarityr 1L N percent 2 100 CEDE EU 100g 100mL me parts per million parts per billion parts per trillion m um kl
452. mental effects on the absolute values of fruit weight over the entire storage period data not shown We measured the weights of 25 samples on fixed trays under each treatment condition during the test period The weight losses of samples enclosed in PE bags were very small even though bags were not sealed Weight loss in C without bags was very large Fig 4 The fracture load which is often used as a softening index was not suitable for the evaluation of post harvest changes in mechanical characteristics The values did not differ significantly until 11 days The apparent modulus and fracture strain were better measures of fruit damage during storage The differences among the three treatments 100 se 80 5 60 E D 40 S 5 20 c 0 0 5 10 were most significant at ca 8 days after harvest Fig 2 but there were no significant effects in the first few days after harvesting Damage was evaluated by increasing fracture strain and reducing apparent modulus The rank order of modulus measures among treatments was C B A after 8 days of storage Damage was significant after 2 weeks of storage under all test conditions Most of this damage was attributed to the growth of molds which increased the variance within treatment By the 16th day of storage some fruits were undamaged but softened by fungi Molds damaged strawberry quality The modulus in treatment B was lower than that in C because after 16 days and
453. mi KITTA CCC ee errr errr rere seers eee EEE EEE EEE oo oo E EEE EEE E ESSE TEES EEE TEES EEE EEE SEDO EEE EEO E OOOO oe 130 Practicable group testing method to evaluate weight weight GMO content in maize grains Junichi MANO Yuka YANAKA Yoko IKEZU Mari ONISHI Satoshi FUTO Yasutaka MINEGISHI Kenji NINOMIYA Yuichi YOTSUYANAGI Frank SPIGELHALTER Hiroshi AKIYAMA Reiko TESHIMA Akihiro HINO Shigehiro NAITO Tomohiro KOIWA Reona TAKABATAKE Satoshi FURUI Kazumi KITTA re ee re rr er re ir er ir rr rr rs 13 Interlaboratory study of DNA extraction from multiple ground samples multiplex real time PCR and multiplex qualitative PCR for individual kernel detection system of genetically modified maize Hiroshi AKIYAMA Kozue SAKATA Daiki MAKIYAMA Kosuke NAKAMURA Reiko TESHIMA Akie NAKASHIMA Asako OGAWA Toru YAMAGISHI Satoshi FUTO Taichi OGUCHI Junichi MANO Kazumi KITTA rr ee oo oo 00 0 000 00 00 000 ee ee ee er er rr rr rs 13 CCQM K86 P113 1 Relative quantification of genomic DNA fragments extracted from a biological tissue Philippe CORBISIER Sandra VINCENT Heinz SCHIMMEL Anna Maria KORTEKAAS Stefanie TRAPMANN Malcolm BURNS Claire BUSHELL M sl m AKGOZ Sema AKY REK Lu DONG Bogiang FU LZHANG Jing WANG Melina P rez URQUIZA JL BAUTISTA A GARIBAY B FULLER Anna BAOUTINA Lina PARTIS Kerry EMSLIE Marcia HOLDEN W Y CHUM Hyong Ha KIM Nittaya PHUNBUA Mojca MILAVEC Jana ZEL Maxim VONSKY Leonid AKONOPELKO TLTLAU B YAN
454. mination of crude protein in macaroni products by the combustion method and comparison with the Kjeldahl method interlaboratory study Akiko HAKODA Yusuke II Shigehiro NAITO Tadanao SUZUKI Akemi YASUI 77 778 128 vil MRI RUE EEE EE EE EE RE EE 128 Identification and detection method for genetically modified papaya resistant to papaya ringspot virus YK strain Kosuke NAKAMURA Hiroshi AKIYAMA Kiyomi OHMORI Yuki TAKAHASHI Reona TAKABATAKE Kazumi KITTA Hiroyuki NAKAZAWA Kazunari KONDO Reiko TESHIMA 129 Development and evaluation of event specific quantitative PCR method for genetically modified soybean A2704 12 Reona TAKABATAKE Hiroshi AKIYAMA Kozue SAKATA Mari ONISHI Tomohiro KOIWA Satoshi FUTO Yasutaka MINEGISHI Reiko TESHIMA Junichi MANO Satoshi FURUI Kazumi KITTA i i a i ee ee ee i a ie a i a er ie er ar areas 129 Interlaboratory validation of quantitative duplex real time PCR method for screening analysis of genetically modified maize Reona TAKABATAKE Tomohiro KOIWA Masaki KASAHARA Kaori TAKASHIMA Satoshi FUTO Yasutaka MINEGISHI Hiroshi AKIYAMA Reiko TESHIMA Taichi OGUCHI Junichi MANO Satoshi FURUI Kazumi KITTA IUUD 130 Immunoblotting analysis of nsLTP1 in cereal grains with antiserum raised against recombinant rice nsL TP Gang hua LANG Yukari KAGIYA Mayumi OHNISHI KAMEYAMA Shinichi KAWAMOTO Tatsuya MORIYAMA Kazu
455. mm 13 4536 4548 2011 Crystal structures and chiral recognition of the diastereomeric salts prepared from 2 methoxy 2 1 naphthyl propanoic acid Akio Ichikawa Hiroshi Ono Takuya Echigo Yuji Mikata 4 1 National Institute of Agrobiological Sciences 2 National Food Research Institute NARO 3 Japan International Research Center for Agricultural Sciences 4 Nara Women s University R 2 2 1 R MoNP R 1 1 R 1 R PEA R 7 MoNP R 1 R 7 8 CH z S 1 R 7 9 1 9 CH O z
456. monly been adopted D ving and Mage 2002 D ving et al 2005 Gunness et al 2009 Hern ndez Mufioz et al 2006 Hietaranta and Linna 1999 Khosroshahi et al 2007 Firmness determined as the peak force is frequently used rather than the elastic modulus firmness decreases through the storage period Caner et al 2008 Dgving and Mage 2002 Dgving et al 2005 Hern ndez Mufioz et al 2006 Nunes et al 2006 Tian et al 2000 In this study we performed a simple compression test on strawberry fruits to calculate an apparent modulus as the ratio of stress to strain at a very small deformation Strawberry fruits were kept at 5C on a soft tray and covered with plastic film and or were treated with a natural anti bacterial product to lengthen storage life Degradation of fruits and vegetables during distribution and storage may be moderated by allyl isothiocyanate AIT 3 isothiocyanato l propene which is a pungent component present in some members of the Brassicaceae such as horseradish Armoracia rusticana wasabi Wasabia japonica Matsum and brown mustard Brassica juncea The growth of many microorganisms bacteria yeasts and molds is prevented by vaporized AIT Growth of some fungi is prevented at a lower level 20 ppm of AIT Goi et al 1985 Kanemaru and Miyamoto 1990 Issiki et al 1992 Sekiyama 2009 AIT has been employed on strawberry fruits to prevent mold growth and softening over three days Taka
457. moto Takashi Sasaki Yutaka Kashiwagi and Yoshihiko Amanowe 160 M OO HYD ANE PSE BLA Bk OS STEEL c o WOO ABK mm H3 E M 161 Microarray analysis of blue or yellow weak light effect to genes in arabidopsis Rimi OKUSHIMA Sadanori SASE Yumiko IWAHASHI Yoshinori MURATA Naoya FUKUDA 77777 161 Involvement of the azorhizobial chromosome partition gene parA in the onset of bacteroid differentiation during Sesbania rostrata stem nodule development Chi Te Liu Kyung Bum Lee Yu Sheng Wang Min Hua Peng Kung Ta Lee Shino Suzuki Tadahiro Suzuki Hiroshi Oyaizu oo 162 Gene expression profile of MAP kinase PTC mutant exposed to deoxynivalenol Tadahiro Suzuki Yumiko Iwahashi oo 162 Gene expression profiles of yeast Saccharomyces cerevisiae sod caused by PAT toxicity and evaluation of recovery potential of ascorbic acid Tadahiro Suzuki Yumiko Iwahashi aera ara ar ear rr ee ee ee aa aa a 163 Discovery of nigerose phosphorylase from Clostridium phytofermentans Takanori Nihira Hiroyuki Nakai Kazuhiro Chiku and Motomitsu Kitaoka ee 163 Characterization of a bacterial laminaribiose phosphorylase Motomitsu Kitaoka Yasuyuki Matsuoka Kiyotaka Mori Mamoru Nishimoto Kiyoshi Hayashi 163 One pot enzymatic production of 2 acetamido 2 deoxy D galactose GalNAc from 2 acetamido 2
458. mu MUROYA 1 5 Masahiro SHIBATA 4 Koichi OJIMA Shiro KUSHIBIKI 2 Koichi CHIKUNI 1 National Institute of Livestock and Grassland Science NARO 2 Graduate School of Life and Environmental Science University of Tsukuba 3 National Food Research Institute NARO 4 National Agricultural Research Center for Western Region NARO 5 Department of Food Science University of Copenhagen HVA Eo CE FERA 2D DIGE MS 8M 27 20 16 11 WE X myosin light chain 1 slow b myosin light chain 2 slow aconitase 2 mitochondria myosin light chain 1 fast myosin light chain 2 fast myosin light chain 3 fast tropomyosin 1 enolase 3 aldolase A triosephosphate isomerase AWAY A YP OWS amp ERO Y YIN ADP UT A A fer
459. n assay Distilled water was added at 10 times v w to 3 g of flour The mixture was then homogenized using a Hiscotron homogenizer NS 50 Nichi On for 1 min at 10 000 rpm After centrifugation at 8 000 g for 20 min the supernatant was collected and the protein concentration of the extracts was estimated using the microassay procedure with a protein assay reagent BioRad n vitro pepsin digestibility of the extracted protein was examined by using the method put forth by Astwood et al 1996 The protein extracts were incubated in simulated gastric fluid SGF 0 32 pepsin from a porcine stomach 3300 U mg Wako 30 mM NaCl pH 1 2 for 0 0 25 1 2 4 8 15 or 60 min SDS PAGE samples were loaded onto a 5 to 20 polyacrylamide precast gel Atto NPG 520 and electrophoresed at 20 mA for 90 min The resultant gel was stained with silver staining methods Silver Stain Plus BioRad Results and Discussion Protein composition of traditionally cooked and microground Ann paste Ann paste prepared from common beans was found to be composed of particles derived from cotyledonary cells which is similar to the findings of our previous study Since the preparation procedure for Ann paste included several rinsing steps the background of the micrograph was clear of cell debris Fig 1 A The Ann particles appeared to be thoroughly disintegrated by the microgrinding process and their internal material was dispersed as shown in Fig 1 B
460. n metabolism of isoflavonoids in the fecal flora from a male equol producer Motoi TAMURA Sachiko HORI Hiroyuki NAKAGAWA National Food Research Institute NARO JCM MEAD y cL ECA IM 2771 JCM 2771 JCM 2771 ORM IIIT ICM 2771 JV EAE O 3E E EOD Vi RIS Le JCM 2771 JCM 2771 cET HUM 101 International Journal of Molecular Sciences 12 4 2088 2099
461. n the mechanical properties of strawberry fruits before fruits were completely damaged to this extent Among the mechanical parameters the fracture strain increased and the apparent modulus decreased gradually with storage period Fig 2 The fracture load did not significantly change with storage or among treatments There was a significant decrease in the fracture load in damaged fruits after a long storage period gt 10 days leading to unacceptable fruit quality After 16 days the standard error increased Fig 2 because of ones very soft aged individual fruits Fig 1 but there were still a few undamaged individual fruits with mechanical properties similar to those of fresh strawberry fruits Fig 1 2 Comparison with other measures No damaged fruits were apparent in visual inspections of 25 fruit trays during the first several days of storage at 5 C under any of the treatments as shown in Fig 3 Control samples C demonstrated the most rapid quality degradation NO Compressive load N O 0 1 20 change during the experiment Differences between treatments were first observed at 8 days the rank order of proportion of undamaged samples was C B A After 11 days of storage the differences were still apparent There was less damage in the presence of AIT than in the other treatments The undamaged fruit proportion at 16 days had decreased most in treatment B after which almost
462. n to the extracellular domains of class C GPCRs Ashikawa Yuji Ihara Makoto Matsuura Noriko Fukunaga Yuko Kusakabe Yuko Yamashita Atsuko Riken National Food Research Institute NARO GFP GEFP GFPuv G GPCR C GEPuvy mGlnR1 Sf9 TIR
463. nA ART 305 8642 2 1 12 Results of the proficiency testing program for determination of cadmium and essential inorganic elements in milled rice flour in 2007 Shigehiro Naito Kumiko Shindoh Akemi Yasui National Food Research Institute National Agriculture and Food Research Organization 2 1 12 Kannondai Tsukuba Ibaraki 305 8642 Japan Abstract National Food Research Institute NARO provided a proficiency testing program for determination of cadmium and essential inorganic elements in milled rice flour in 2007 Reported values from 47 laboratories were analyzed according to the International Harmonized Protocol for the Proficiency Testing of Analytical Chemistry Laboratories Each analyte that is water cadmium or 9 essential inorganic elements had at least one reported value with z score 2 Assigned values of sodium calcium and phosphorus could not be determined according to the Harmonized Protocol because of large variability between reported values For these three analytes informative values were determined from median values of reported values after removing outliers or mean values of 20 samples analyzed in a homogeneity test Among the 18 laboratories which submitted at least a value with z score gt 3 10 laboratories reported more than one value with z score
464. nd Technology TA RIRA J A Calonectria ilicicola 4 PF1070A Ltk 3 PF1070A 17 PE1070A PEF1070A PF1070A Calonectria ilicicola 1 2 w 3 l CH 2 fh 3 Journal of Agricultural and Food Chemistry 59 17 9581 9587 2011 Isolation and identification of flavonoids accumulated in proanthocyanidin free barley Hiroshi NAKANO Naoyuki KAWADA Mitsuru YOSHIDA 2 H
465. nm 26 16 7 13 1 35 575C 3 HIE 589 0 nm Na mg kg fw 6 49 27 17 6 14 2 018 575 C 5 HIE 589 0 nm 29 2 88 4 6 1 1 589 6 nm 33 14 6 10 5 000 589 0 nm 35 12 9 8 2 2 1 589 0 nm 37 25 24 1 1 589 0 nm 39 13 8 9 4 2 0613 1 589 0 nm ns 589 0 nm 42 17 4 14 30 HER PEYE ASSI 43 16 1 12 1 1 003 ER 589 0 nm K mg kg fw 1010 45 1240 4 0 03 766 5 nm 14 283 46 3 420 C 8 422 7 nm 21 113 12 5 0564 ICP 317 9 nm 500 C 3 ou 24 72 9 3 6 1 0559 2 422 7 nm JA WA M ue c ux ee 55 5 33 78 5 4 7 5 000 NETS o e AN 1 nm 37 97 8 5 1 550 C 8 WES Y y v s 422 7 nm 42 15 7 8 1 30
466. nology Progress 27 6 1785 1792 2011 The potential of spatially resolved spectroscopy for monitoring angiogenesis in the chorioallantoic membrane Eva Verhoelst Flip Bamelis Bart De Ketelaere Nghia Nguyen Do Trong Josse De Baerdemaeker Wouter Saeys Mizuki Tsuta Eddy Decuypere 1 BIOSYST MeBioS K U Leuven Belgium National Food Research Institute NARO 3 BIOSYST Livestock Nutrition Quality K U Leuven Belgium 10 13 16 CORR
467. nstitute Health and Environment Center 3 Yokohama Quarantine Station 4 Kobe Quarantine Station 5 FASMAC Co Ltd 6 National Food Research Institute NARO AM DNA PCR PCR LT EOM OMNE PCR PCR 5 DNA PCR PCR AVY
468. nt MIDHA 2 1 Department of Food Science and Technology Guru Nanak Dev University India 2 jh 3 Department of Food and Nutrition Providence University Taiwan 106 Journal of Japanese Society for Mastication Science and Health Promotion 21 1 40 48 2011 Influence of boiling time or partial cutting food on the masticatory behavior in humans Kouichi SHIOZAWA Kaoru KOH YAMA 2 Nobuhiro HANADA 1 Department of Physiology Tsurumi University School of Dental Medicine 2 National Food Research Institute NARO 3 Department of Translational Research Tsurumi University School of Dental Medicine p y S3LgI tATnS5o t234 amp f by cvs5 I Sak DAWES RE OD Ibe fis fh FED CRE PE CO MAM IR RRI Le
469. nt Potential of Green and Black Teas of Selected South India Cultivars Yuko TAKANO ISHIKAWA Jun WATANABE Masao GOTO Lingamallu Jagan Mohan RAO and Kulathooran RAMALAKSHMI National Food Research Institute NARO Central Food Technological Research Institute 8 DPPH H ORAC 2730 5031 umol TE g 1429 2766 DPPH 1098 1376 umol TE g 508 798 a pe DPPH Lingamallu Jagan Mohan RAO
470. o Kitai Shingo Tomiyama 2 3 1 Japan Certification Services 2 Mitsubishi Materials Techno Corporation 3 Tohoku University 4 National Food Research Institute NARO Forestry and Forest Products Research Institute 60 563 570 2011 4 2 3 4 1 2 3 4 8
471. of stable ozone microbubble water on reducing bacteria on the surface of selected leafy vegetables Yasuhiro Inatsu Tomoko Kitagawa Nobutaka Nakamura Susumu Kawasaki Daisuke Nei Md Latiful Bari Shinichi Kawamoto National Food Research Institute NARO University of Dhaka in vitro 13 O157 H7 4 in vitro 5 0 7 4 log 4 0 8 1 2 0 9 1 8 log CFU g
472. ong term analysis from April 2008 to October 2012 by one method The result suggests that the effect of the major revision in November 2010 continues until now October 2012 Therefore we conclude that major revision of the site is not required for the time being The results of the access analysis have been partially disclosed on Food Insect Site from November 2012 Keywords website access analysis long term Food Insect Site disclosure 2007 11 2 Dll 3 Corresponding Author maga affrc go jp 02 1 Ne
473. oo ee ee oo oo eo oe eo eo e e 5 5 1 200 L 100 5 2 5 4 BA 3 Un 1 lt 5 3 5 5 4 Effects of Concentrations of Shoyu Koji and Egg on Quality of Fish Sauces of Squid and Sardine Hanako Shokuhin Senta Fukami Katsuo Suisan Ikuo Chikusan and Eiko Nogyo National Functional Food Stuff Institute 4 5 67 Usukuchidai Ishiru Noto 929 0808 Institution of Agriculture Forestry and Fisheries Taiheiyou University 3 2 1 Kuroshiomisaki Nansou Seinan 288 9999 Zenkoku Prefectural Agricultural and Livestock Experiment Station 5432 10 daizugaoka kazamidori Zenkoku 123 4567 Fish sauces were prepared using Japanese squid and sardine caught in the sea near Oni ga shima island The quality of fish sauces was studied by changing Shoyu Koji and Ukokkei egg concentrations during fermentation Keywords 6 AX 6 1
474. oshima Prefectural University TODREREHOD 4 YOoYO 1 DNA we 147 Biomass amp Bioenergy 37 188 195 2012 A techno economic and environmental evalua
475. osse De Baerdemaeker Wouter Saeys BIOSYST MeBioS K U Leuven Belgium National Food Research Institute NARO 400 1000 nm
476. otential of spatially resolved spectroscopy for monitoring angiogenesis in the chorioallantoic membrane Eva Verhoelst Flip Bamelis Bart De Ketelaere Nghia Nguyen Do Trong Josse De Baerdemaeker Wouter Saeys Mizuki Tsuta Eddy Decuypere PPPOE 143 Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint Mario Shibata Kaori Fujita Junichi Sugiyama Mizuki Tsuta Mito Kokawa Yoshitane Mori Hiroshi Sakabe oo 143 Prediction of optimal cooking time for boiled potatoes by hyperspectral imaging Nghia Nguyen Do Trong Mizuki Tsuta Bart M Nicolai Josse De Baerdemaeker Wouter Saeys ee 143 ARAS BMERIURE LK S L o ORE S k On HORS BE HESS GR GENS FEAR 144 E AA 2E HH Eo JB BH RR Pda saad th ois alto fa led ate qaad Rada pat d cac A REA 144 Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging Mito Kokawa Kaori Fujita Junichi Sugiyama Mizuki Tsuta Mario Shibata Tetsuya Araki Hiroshi Nabetani PO 44 Quantification of the distributions of gluten starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging Mito Kokawa Kaori Fujita Jun ichi S
477. protocol for measuring the Brix value of the storage root of 1 year old asparagus Hiroaki Kitazawa Satoru Motoki Atsushi Yamasaki Atsuko Uragami 4 1 National Food Research Institute NARO 2 Nagano Vegetable and Ornamental Crops Experiment Station 5 National Institute of Tohoku Agricultural Research Center 4 National Institute of Vegetable and Tea Science lol 81 1 77 82 2012 BUT TOR 1 2 3 4 5 Roy AGA Be 1 2 3 GR 4 5 0 1 2 3 5 1 COR
478. rch Center for Western Region NARO 5 National Institute of Crop Science NARO 6 National Agricultural Research Center for Hokkaido Region NARO 7 National Agricultural Research Center for Kyushu Okinawa Region NARO ERMA DO OFORE OnT ui 14 21 WH 1 3 1 4 62 303 g kg TR TE 1 2 TuS 2 JUR 3 4 5 6 7 ker 1 2
479. rized Library Screening Systems Based on Micro droplet in Emulsion Medium Takaaki Kojima 1 Nobuhito Nagao Daisuke Ando Teruyo Ojima Yasuaki Kawarasaki 2 Isao Kobayashi Mitsutoshi Nakajima 4 Hideo Nakano 1 Graduate School of Bioagricultural Sciences Nagoya University 2 Graduate School of Nutritional and Environmental Sciences University of Shizuoka 3 National Food Research Institute NARO 4 Graduate School of Life and Environmental Sciences University of Tsukuba W O L L 1 L 1 L EL 3 L 3 2
480. rmented Soy Product Natto among Japanese Housewives Atsushi Kimura Shigetaka Kuwazawa Yuji Wada Yasushi Kyutoku 4 Masako Okamoto Yui Yamaguchi Tomohiro Masuda Ippeita Dan 4 1 Tokyo denki University 2 Takano Foods Co Ltd 3 National Food Research Institute NARO 4 Jichi medical university 5 Obihiro University of Agriculture amp Veterinary Medicine 81 Protein Science 20 10 1720 1734 2011 GFP based evaluation system of recombinant expression through the secretory pathway in insect cells and its applicatio
481. roximately 0 6 ppm v v of AIT was maintained for at least one week in the storage atmosphere of a strawberry transportation cardboard box 250 X 350 X 75 mm wrapped by polyethylene PE film Three storage conditions were compared A a pack of AIT product was inserted under the PP film in each tray and the tray was placed into an unsealed PE bag B treatment as in A but without AIT product C control with no AIT product or PE bag Two trays were placed into each cardboard box 305 x 450 x 80 mm and six cardboard boxes were stacked and tied Samples were transported from the farm to the National Food Research Institute in a refrigerated truck at 5C They arrived without visible damage the day after harvest and were stored in a cold room at 5C until measurements 3 Quality evaluation Damaged fruits with mold growth or with muddy parts were visually identified by three experimenters Sample strawberry fruits including damaged ones in the same tray were moved to the test room 23 C 3 h before mechanical measurements were made 2 4 8 11 and 16 days after harvest All 25 fruits in each tray were weighed and the diameter length and weight of each were recorded An instrumental compression test was performed using a Universal Testing Machine Model 5542 Instron Canton MA USA with an attached load cell of 50 N A stainless steel cylindrical plunger of 3 0 mm diameter was inserted into each fruit at a constant speed of
482. ry large and we accordingly prefer non destructive tests because they allow repeated measurements on the same individual fruits We were able to derive the modulus at approximately 0 02 compressive strain Fig 1 hence modulus would be a good indicator of fruit quality if an inexpensive and portable tester were to be developed A fruit hardness tester is useful but only measures a fracture force which we found inappropriate for evaluating postharvest changes in mechanical characteristics The fracture load decreased significantly in damaged fruits after a long storage period when the fruits were no longer edible This is also true for the Brix which is easily measured but changes appear too late in the storage period when fruits are no longer suitable for consumption Parameters used as quality indices should detect differences among treatments early in the storage period 2 Partial differences in a fruit Apical parts of the fruits had higher Brix and apparent modulus values and lower fracture load and strain values than equatorial parts Fig 5 Lower values in fracture properties at the apex suggest that fruit damage during storage is likely to start at the apex Decreasing apparent modulus at the apex occurred earlier in the storage period than in the equatorial part Modulus at the apex measured through non destructive procedures that allow detection of changes early in storage may provide an excellent mechanical index of s
483. s 1I I HMOs 1 Blon_2016 Bsga42A LNT LNT 6 1 3 HMO 1 Blon_2334 7 Bga2A PCR m HMOs HMOs I II I Bga42A LNT Bifidobacterium longum subsp infantis uvses 1 I 1
484. s Jun Watanabe Tomoyuki Oki Jun Takebayash Koji Yamasaki Yuko Takano Ishikawa Akihiro Hino and Akemi Yasui eo 97 Production of starch with antioxidative activity by baking starch with organic acids Shoji Miwa Megumi Nakamura Michiko Okuno Hisako Miyazaki Jun Watanabe Yuko Ishikwawa Takano Makoto Miura Nao Takase Sachio Hayakawa Shoichi Kobayasi ee 97 Antioxidant Potential of Green and Black Teas of Selected South India Cultivars Yuko TAKANO ISHIKAWA Jun WATANABE Masao GOTO Lingamallu Jagan Mohan RAO and Kulathooran RAMALAKSHMI MW ee E EN NR E S 98 Caffeine lengthens circadian rhythms in mice Hideaki Oike Masuko Kobori Takahiro Suzuki Norio Ishida C 98 Endoplasmic reticulum stress enhances y secretase activity Kazunori Ohta Akihito Mizuno Shimo Li Masanori Itoh Masashi Ueda Eri Ohta Yoko Hida Miao xing Wang Manabu Furoi Yukihiro Tsuzuki Mitsuaki Sobajima Yoshimasa Bohmoto Tatsuya Fukushima Masuko Kobori Takashi Inuzuka Toshiyuki Nakagawa Co 99 Chronic dietary intake of quercetin alleviates hepatic fat accumulation associated with consumption of a Western style diet in Co7 BL6J mice Masuko Kobori Saeko Masumoto Yukari Akimoto Hideaki Oike Pe dsa oi a a a ee a a a i 09 Feeding cues and injected nutrients induce acute expression of multiple clock genes in the mouse liver Hideaki Oike Kanji Nagai Tatsunobu Fukushima Norio Ishida Masuko Kobori ee 100 Dihydrodaidzein producing Clostridium like intestin
485. search Institute NARO TM 40 Coprobacillus catenaformis 16S rRNA 93 TM 40 TM 40 in vitro 2 TM 40 TM 40 TM 40 TM 40 P TM 40 cET Current Microbiology 62 5 1632 1637 2011 Lactobacillus rhamnosus JCM 2771 impact o
486. shi NAGASHIMA Megumi YOSHIDA Takashi NAKAJIMA 1 National Food Research Institute NARO 2 Thermo Fisher Scientific 3 National Agricultral Research Center for Kyushu Okinawa Region NARO Fusarium fusarenon X glucoside FUXGIc 23 Fusarium J AIRA c Jg je S tt 7z BBC FEET A LC Orbirap LC Orbitrap MS MS MS FUXGlc LC MS deoxynivalenol DON OH w K amp L T deoxynivalenol 3 glucoside DON3Glc 3 OH Wo nivalenol glucoside NIVGlc LC Orbitrap MS 1596 FUX NIV
487. sin resistant protein micro grinding Abbreviations SDS PAGE Sodium dodecyl sulfate polyacrylamide gel electrophoresis Previous studies have shown that phaseolin the major Introduction Among a wide variety of plant derived foods beans are one of the most important sources of human nutrition worldwide Beans have a high protein content low fat and sodium content and are a good source of fiber minerals vitamins and polyphenol antioxidants However in general bean proteins have a low nutritional value because of their lower digestibility and deficiency in one or more essential amino acids It is also known that heat processing of whole beans causes formation of cellular particles that are resistant to digestion in humans storage protein in many common beans is highly resistant to gastric enzymes in its native form although its digestibility can be remarkably improved by prior heating In our previous studies we found that the basic subunit of legumin remained highly tolerant to pepsin digestion even after extensive heat processing and several enzymatic treatments Legumin one of the major storage proteins found in many legumes had not been detected in common beans for a long time The tolerance of proteins to pepsin digestion could cause concerns because it is considered to reflect the possible risk of allergenicity In our previous study the basic subunit of legumin was not detected in 3 Corresponding aut
488. sobe 2 88 lee 9 87 0 800 08 0 19 8870 ese 0 0 058 leis 8 79 0 9 8 070 8 0 9 0 8 8 8 8 8 8 800 878 8 80 878 0 609 8 elie NS qe V 8 79 8 9 8 9 98 80 E 978 SON OQ 9 8 0 8 078 99 0 c0 0618 0 28 018 8C NL Le 140 Identification of 2 4 dihydroxy 2 5 dimethyl 3 2H thiophenone as a low molecular weight yellow pigment in soy sauce Miki Satoh Yuri Nomi Masatsune Murata Shinji Yamada Makiko Takenaka Hiroshi Ono 777000066 141 1X Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties Md Sharif Hossen Itaru Sotome Makiko Takenaka Seiichiro Isobe Mitsutoshi Nakajima and Hiroshi Okadome Ee a aa a aa a 141 Bile acid binding ability of Kaki tannin from young fruits of persimmon in vitro and in vivo Kenji Matsumoto Shinichiro Yokoyama Akio Kadowaki Natsumi Ozaki Nobuki Gato Makiko Takenaka Hiroshi Ono oo 41 16 JEPE a E Ee CS E E 142 Application of nanofiltration to recover benzoic acid from cranberry juice Dat Quoc LAI Nobuhiro TAGASHIRA Shoji HAGIWARA Mitsutoshi NAKAJIMA Toshinori KIMURA and Hiroshi NABETANI CCP 14 DNA P BA dhReeeeeeeeeseseeeeeee 142 The p
489. ss 309 18 1 41x 10 lipid biosynthetic process 160 17 ATT X10 fatty acid biosynthetic process 87 12 5 20 x 107 response to organic cyclic substance 921 12 9 38x10 response to drug 088 11 1 16x10 oxidation reduction 610 10 4 86 x 10 cellular response to insulin stimulus 103 9 2 18x 10 response to insulin stimulus 180 9 221x10 response to glucose stimulus 139 8 2 96 x 10 response to nutrient 290 8 1 82 10 response to cAMP 108 7 5 81x10 fatty acid metabolic process 125 7 1 48 10 carbohydrate metabolic process 216 7 427 x10 acetyl CoA metabolic process 10 6 6 62 x 10 triglyceride biosynthetic process 23 6 9 16x10 steroid metabolic process 89 D 2 52 x107 response to retinoic acid 109 5 6 25 x 10 PC1 Negative Category of Gene Ontology Biological Process on Frequency p value contents selected metabolic process 2384 34 3 79 x 10 oxidation reduction 610 18 5 88 x 10 transmembrane transport 687 12 1 25 x10 response to nutrient 290 8 1 82x10 response to glucocorticoid stimulus 195 6 1 43x10 anion transport 41 9 6 58x10 5 DNA K DNA DNA
490. sting strawberry fruit firmness a review Small Fruits Review 4 11 34 10 Goi H Inouye S Iwanami Y 1985 Antifungal activity of powdery black mustard powdery wasabi Japanese Horseradish and allyl isothiocyanate by gaseous contact Antifungal activity of plant volatiles J Antibact Antifung Agents 13 199 204 11 Gunness P Kravchun O Nottingham S M D Arcy B R Gidley M J 2009 Sensory analysis of individual strawberry fruit and comparison with instrumental analysis Postharv Biol Technol 52 164 172 12 Hern ndez Mufioz P Almenar E Ocio M J Gavara R 2006 Effect of calcium dips and chitosan coatings on postharvest life of strawberries Fragaria X ananassa Postharv Biol Technol 39 247 253 13 Hietaranta T Linna M M 1999 Penetrometric measurement of strawberry fruit firmness device testing Hort Technol 9 103 105 14 Iannetta PPM Laarhoven L J Medina Escobar N James E K McManus M T Davies H V Harren FJ M 2006 Ethylene and carbon dioxide production by developing strawberries show a correlative pattern that is indicative of ripening climacteric fruit Physiol Plantarum 127 247 259 15 Isshiki K Tokuoka K Mori R Hiba S 1992 Preliminary examination of allyl isothiocyanate vapor for food preservation Biosci Biotech Biochem 56 1476 1477 16 Kader A A 1990 Quality and its maintenance in relation to the postharvest physiolo
491. swrA HR 158 Proteins 80 722 732 2012 Crystal structure of bacteriophage FNIT zinc peptidase PghP that hydrolyzes gamma glutamyl linkage of bacterial poly gamma glutamate Zui Fujimoto and Keitarou Kimura Protein Research Unit National Institute of Agrobiological Sciences National Food Research Institute NARO PghP 7 7 ZENITIBDCE C f 5tAVER SRY yy TFUY gt VBO PghP 1 9A PghP oy 7 7 His Glu His C PghP
492. tem Shige Koseki Yasuko Mizuno and Kazutaka Yamamoto National Food Research Institute NARO CORR 153 Journal of Food Protection 74 9 1543 1546 2011 A survey of iceberg lettuce for the presence of Salmonella Escherichia coli O157 H7 and Listeria monocytogenes in Japan Shige Koseki Yasuko Mizuno Susumu Kawasaki and Kazutaka Yamamoto National Food Research Institute NARO Salmonella Escherichia coli O157 H7 and Listeria monocytogenes 2 419
493. tion analyses Masaki Fujisawa Yoko Shima Naoki Higuchi Toshitsugu Nakano Yoshiyuki Koyama Takafumi Kasumi Yasuhiro Ito National Food Research Institute NARO Department of Agricultural and Biological Chemistry Nihon University MADS box RIN Solanum lycopersicum RIN RIN 342 473 7 C RIN ChIP PCR RIN RIN RIN CNR TDR4 RIN
494. tion indicator bacteria tested by multiple regression analysis Key words Campylobacter jejuni MPN RealTime PCR ml t vt 4E 34 23 E C X Campylobacter jejuni coli 1 Campylobacter 3 corresponding author skawasa affrc go jp ICR RAO XB AIC X C jejuni 2330 50 C co7 KAIZ K 40
495. tion of the life cycle of bioethanol produced from rice straw by RT CaCCO process Poritosh Roy Ken Tokuyasu Takahiro Orikasa Nobutaka Nakamura Takeo Shiina National Food Research Institute NARO School of Food Agriculture and Environmental Sciences Miyagi University DY RAV OD SPOSOOMBPMLEICE ANA ALY W BE 3 BE NEC CO BE 3 NEC 10 43 11 56 GJ m CO 1106 34 1144 94 kg L Ethanol 88 54 137 55 m BB BE RT CACCO Poritosh Roy r Rtt CHO
496. tions at 5 C on measured mechanical parameters The three conditions were control in polyethylene bag and packed a product that releases allyl isothiocyanate AIT vapor as it is known that vaporized AIT prevents the growth of microorganisms Although the fracture load often referred to as firmness did not significantly vary the fracture strain increased and the apparent modulus decreased with storage time The apparent modulus was demonstrated to be a good index of strawberry quality because it is more sensitive to deterioration of strawberry fruits and calculated at a low strain that has the potential of a non destructive measurement Key words strawberry compression test apparent modulus mechanical properties cold storage Introduction Strawberry Fragaria X ananassa Duch is a typical non climacteric fruit In other words it does not exhibit a dramatic increase in respiratory activity after harvest and also produces less ethylene Tatsuki 2007 As strawberry fruits are harvested when ripe their quality declines rapidly They are very susceptible to attack by microorganisms and mechanical injury during handling and transportation Wills and Kim 1995 Loss of quality often occurs because of water loss softening and bruising during handling transportation and storage Bower et al 2003 Wills and Kim 1995 The storage life of strawberries is less than a week even under ideal conditions Wills 1998 Palatabil
497. titute NARO 2 Tokyo Kenbikyoin Foundation 3 Dole Japan Ltd 4 Prima Meat Packers Ltd 26 2 53 57 2011 1 Plodia interpunctella JJ E D B2 THR 25C 8 30C 22 25C 140 30C 88 69H 25C 52H 30 C 60 25C 53 30 C Larval development of the Indian meal moth Plodia interpunctella Lepidoptera Pyralidae on chocolate products Akihiro Miyanoshita Taro Imamura National Food Research Institute NARO 46 24 26 2011
498. to S 1993 Freshness preservers and method for preserving freshness using them Japan Kokai Tokkyo Koho 93 49394 Mar 2 25 Tatsuki M 2007 Ethylene regulation of fruit ripening and senescence Bull Natl Inst Fruit Tree Sci 6 11 22 in Japanese 26 Tian M S Prakash S Elgar H J Young H Burmeister D M Ross G S 2000 Responses of strawberry fruit to 1 methylcyclopropene 1 MCP and ethylene Plant Growth Regulation 32 83 90 27 Thiel B L Donald A M 2000 Microstructural failure mechanisms in cooked and aged carrots J Texture Stud 31 437 455 28 Trainotti L Pavanello A Casadoro G 2005 Different ethylene receptors show an increased expression during the ripening of strawberries does such an increment 10 imply a role for ethylene in the ripening of these non Acta Horticulturae 464 159 162 climacteric fruits J Exp Bot 56 2037 2046 30 Wills R B H Kim G H 1995 Effect of ethylene on 29 Wills R B H 1998 Enhancement of senescence in non postharvest life of strawberries Postharv Biol Technol climacteric fruit and vegetables by low ethylene levels 6 249 255 1l dL
499. torage quality for strawberry fruits 3 Effects of storage conditions Strawberries which are non climacteric fruits produce less ethylene gas than climacteric ones Under our test conditions bruising was not significant after handling and transportation and there was no serious damage during the first 2 days though damage by fungi appeared to be the greatest problem Thus we can conclude that the AIT product was effective in extending the storage period at 5 C to 2 weeks post harvest During this period a low level of AIT 1 ppm was detected in the atmosphere Oshida et al 2010 The manufacturer Ageless Service Center claims that the product is effective in prolonging the storage lives up to 14 days of some non climacteric fruits such as strawberries and grapes Preservative effects were evaluated by the subjective appearance of fruits but no objective indices were reported Firmness as measured by a fruit tester acidity and sugar content were not affected by the product In our study the AIT effects most likely ended at 16 days because the undamaged fruit proportion in treatment A had fallen to the level in the control C though it was still higher than in treatment B Humidity in the PE bag was higher than in the control C as indicated by reduced weight loss in the fruits Fig 4 however molds may have grown more rapidly in the bags after the first appearance The higher moisture loss in treatment C th
500. tural University 4 Graduate School of Biostudies Kyoto University 5 Department of Life Style Studies University of Shiga Prefecture 6 National Food Research Institute NARO HMOs HMOs HMOs HMOs HMOs ks c LR AWE HMOs Bifidobacterium bifidum JCM1254 Bifidobacterium longum subsp infantis JCM1222 Bifidobacterium longum subsp longum JCM1217 Bifidobacterium breve JCM1192 2 anthranilic acid HPLC B bifidum HMOs B longum subsp infantis HMOs B longum subsp longum 4
501. tute NARO 2 Research Institute Kagome Co Ltd 5 National Institute of Crop Science NICS NARO 4 Nihon University wE MEt ll X MALKEEARIC seBililtix B14 Ag Nd amp LTH DNT Y MADS box MACROCALYX MC D MC MADS box FRUITFUL MC MADS box JOINTLESS DNA MC JOINTLESS
502. ueva Su rez M J and Zapata Revilla M A Soybean a promising health source Nutr Hosp 23 305 312 2008 2 Anderson J W and Bush H M Soy protein effects o2 3 4 5 6 7 8 on serum lipoproteins a quality assessment and meta analysis of randomized controlled studies J Am Coll Nutr 30 79 91 2011 Sacks F M Lichtenstein A Van Horn L Harris W Kris Etherton P and Winston M Soy protein isoflavones and cardiovascular health an American Heart Association Science Advisory for Professionals from the Nutrition Committee Circulation 113 1034 1044 2006 Jacobs Jr D R Gross M D and Tapsell L C Food synergy an operational concept for understanding nutrition Am J Clin Nutr 89S 1543S 1548S 2009 Keyer J van Helden Y G Bunschoten A and van Schothorst E M Transcriptome analysis in benefit risk assessment of micronutrients and bioactive food components Mol Nutr Food Res 54 240 248 2010 Ramasamy A Mondry A Holmes C C and Altman D G Key issues in conducting a meta analysis of gene expression microarray datasets PLoS Med 5 e184 2008 Konishi T Three parameter lognormal distribution ubiquitously found in cDNA microarray data and its application to parametric data treatment BMC Bioinformatics 5 5 2004 Takahashi Y and Konishi T Tofu soybean curd lowers serum lipid levels and modulates hepatic gene 9 10
503. ugiyama Mizuki Tsuta Mario Shibata Tetsuya Araki Hiroshi Nabetani oo 145 Gold nanoparticles as localization markers for direct and live imaging of particle absorption through a caco 2 cell monolayer using dark field microscopy Toshiro Kobori Jun Watanabe Hidenobu Nakao OSE ERR arr ar re re ee a ee 145 Evaluation of Temperature Effect on the Interaction between f Lactoglobulin and Anti f lactoglobulin Antibody by Atomic Force Microscopy Junichi Wakayama Shigeru Sugiyama aaa aa ear oe ar rr a i 0 i i 0 aa a i a he aos 145 Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy Suresh Neethirajan Kazumi Tsukamoto Hiroko Kanahara Shigeru Sugiyama ee 146 Karyotype Analysis of Buckwheat Using Atomic Force Microscopy Suresh Neethirajan Tamaki Hirose Junichi Wakayama Kazumi Tsukamoto Hiroko Kanahara and Shigeru Sugiyama oo 146 X Karyotyping of Barley Chromosomes by a New Fluorescence Banding Technique Combined with Scanning Probe Microscopy Shigeru Sugiyama Tomoyuki Yosino Tamaki Hirose Toshio Ohtani ee 146 A techno economic and environmental evaluation of the life cycle of bioethanol produced from rice straw by RT CaCCO process Poritosh Roy Ken Tokuyasu Takahiro Orikasa Nobutaka Nakamura Takeo Shiina ee 147 Evidence of the existence and the stability of nano bubbles in water Fernanda Yumi Ushikubo Takuro Furukawa Ryou Nakagawa Masatoshi Enari Yoshio Makino Yoshinori Kawagoe Takeo S
504. ushi Miyagi Hiroshi Nabetani Mitsutoshi Nakajima oo 04 m FEJ Benjamin Sailas Sam Pin Lee Ngoc Minh Nghiem Van Chi Phan LEGE WJA coor 94 Metabolic profiling of beta cryptoxanthin and its fatty acid esters by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry A Matsubara Y Wada Y Iwasaki S Morimoto T Ookura E Fukusaki T Bamba pp 95 Effect of dietary fat on methylmercury accumulation antioxidative defense and lipid profile in adult mice with exposure to low levels of MeHg Nobuya SHIRAI Kohji YAMAKI Yumiko YAMASHITA Michiaki YAMASHITA n 95 Inhibition of angiotensin converting enzyme by components of traditional mongolian fermented milk products Dolgorsuren BAYARSAIKHAN Mayumi OHNISHI KAMEYAMA Nobuya SHIRAI Yoko TAKAHASHI Kohji YAMAKI T 96 Tofu soybean curd lowers serum lipid levels and modulates hepatic gene expression involved in lipogenesis primarily through its protein not isoflavone component in rats Yoko Takahashi and Tomokazu Konishi ea ea ee eo 00 00 ooo 0 0 0 0 0 0 0 000 00 00 00000000 0000 00000000 0 0 0 0000000 0 0 0 000000000 96 Method validation by interlaboratory studies of improved hydrophilic oxygen radical absorbance capacity methods for the determination of antioxidant capacities of antioxidant solutions and food extract
505. ved during the hydrolysis of aryl f glucopyranosides by a glucosidase from Agrobacterium tumefaciens Motomitsu Kitaoka Tomoya Takahashi Li Ying and Kiyoshi Hayashi ttt 167 Identification of amino acid residues determining substrate preference of 1 3 f galactosyl N acetylhexosamine phosphorylase Mamoru Nishimoto Masafumi Hidaka Masahiro Nakajima Shinya Fushinobu Motomitsu Kitaoka 777 167 Physiology of the consumption of human milk oligosaccharides by infant gut associated bifidobacteria Sadaki Asakuma Emi Hatakeyama Tadasu Urashima Erina Yoshida Takane Katayama Kenji Yamamoto Hidehiko Kumagai Hisashi Ashida Junko Hirose and Motomitsu Kitaoka ee 168 An a N acetylgalactosaminidase from infant associated bifidobacteria belonging to a novel glycoside hydrolase family 129 is implicated in an alternative mucin degradation pathway Masashi Kiyohara Takashi Nakatomi Shin Kurihara Shinya Fushinobu Hideyuki Suzuki Tomonari Tanaka Shin ichiro Shoda Motomitsu Kitaoka Takane Katayama Kenji Yamamoto and Hisashi Ashida oo 168 Synthesis of novel thioglycoside analogs as the substrates and or the inhibitors of cellobiohydrolases Takeshi Terauchi Yoshiyuki Koyama Sachiko Machida Takafumi Kasumi and Shiro Komba 169 Biochemical Characterization of L Arabitol 2 Dehydrogenase from Pantoea ananatis Yoshikiyo Sakakibara and Kyoko Torigoe Cee meme mmm errr rere rere reece eee ee eee eee eee eee ee Dedede Eero eee eee ee eee Eo a 169 L
506. y 2012 10 30 E Mt 5 http www nmij jp public event 2012 proficiencytest main html 2012 11 19 8 57 6 427 437 2008 KREE pp 33 37 1985 17 18 19 20 77 Horwitz W Kamps L R and Boyer K W Quality assurance in the analysis foods for trace constituents J AOAC 63 6 1344 1354 1980 Horwitz O 3X WAME mAT E OK lh m HB BREA HEKS HR pp 76 78 2010 Codex CAC GL 72 2009 Guidelines on analytical terminology 2009 http www codexalimentarius org download standards 11357 cxg 072e pdf 2012 10 H 30
507. y is required to clarify the mechanism by simultaneous analysis for AIT quantity and sample damage 5 Application study The variety Yayoihime can be harvested in March and the fruit characteristics are excellent the fruits are firm and have a long storage life Different varieties and or different geographical regions and times should be tested before practical application of the method presented here Conclusions The apparent modulus and fracture strain two mechanical parameters obtained by simple compression testing measured the softening of strawberry fruits The modulus decreased and strain increased but other parameters such as the fracture load pH and Brix did not significantly change with time after harvest The presence of the AIT release product and storage in PE bags clearly extended the period before softening from several days to 2 weeks in cold storage The proposed modulus has good potential as an indicator of fruit damage because it is more sensitive than other parameters and is obtained by a non destructive compression test Acknowledgments The authors thank Mr Megumi Yuyama and Mr Toshio Komatsu of Ageless Service Center Ltd for providing samples This work was partly supported by the program for the Breeding and Integrated Research toward Enhancing Consumption of Domestic Farm Products in Food Service Industry from the Ministry of Agriculture Forestry and Fisheries in 2006 2010 References 1
508. y of Tokyo National Food Research Institute NARO Cellvibrio ENS cce CBP 1 B2 CBP 1 B2 CBP CBP 1
509. yme inhibitory activities HPLC analysis and identification of the active compounds indicated that C glycosyl flavonoids vitexin and isovitexin were the main contributors to the inhibitory activities of mung bean seed coat However vitexin isovitexin and anthocyanins largely contributed to the bioactive functional properties of adzuki bean varieties In addition ellagic acid gallic acid and flavan 3 ols which are predominant in walnut showed higher inhibitory activities Furthermore results also demonstrated that the presence of glucose residue at 6 or 8 position of flavonoid A ring is more favorable for a glucosidase inhibition and the hydroxyl substitution on B ring of anthocyanidins enhanced the inhibitory activity In addition the presence of galloyl moieties within the structure of flavan 3 ols was more responsible for o glucosidase and lipase inhibitory activities The results generated from this study may help to exploit the use of legumes and nuts as functional food ingredients for promoting health 92 Study on Phytochemical of Extract from Thai Tropical Fruit and Its Byproduct Udomlak Sukatta UNU Kirin Fellow from Thailand Food Processing Laboratory National Food Research Institute NARO Xanthone compounds in mangosteen Garcinia mangostana Linn fruit have been reported to have biological activities such as antioxidant anti inflammatory and anticancer activities The objectives of this research were to investigate qualitative

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