Yoshio Sakabe

Hygienic Research Institute (India)

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Katsuhiko Yamamoto

Chiba University

K. HISADA

Gifu University

Haruo Tsubouchi

Japan Food Research Laboratories

Hisaya Terada

Gifu Pharmaceutical University

Masaharu Asanoma

Kyoto Pharmaceutical University

Shigetaka Moriyama

Nagoya Women's University

Tadashi SHIBATA

Kurume University

Munehiko GOTO

Shimane Prefectural Institute of Public Health and Environmental Sciences

Motohiro NISHIJIMA

Jissen Women's University

Hisanori UCHIYAMA

Ministry of Health Labour and Welfare

Cooperative Institutions

National Institute of Health Sciences

The University of Tokyo

Kyoto University

National Institute of Health Sciences

Tohoku University

Nagoya City University

Osaka University

Kyushu University

Kitasato University

Tokai University

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High-performance liquid chromatographic determination of theobromine, theophylline and caffeine in food products

Journal of Chromatography A (1984)

Hisaya Terada Yoshio Sakabe

Theobromine

Chromatographic Separation

10.1016/s0021-9673(00)95059-3

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Citations (50)

A survey of occurrence of mycotoxins and toxigenic fungi in imported green coffee beans

JSM Mycotoxins (1984)

Haruo Tsubouchi Katsuhiko Yamamoto K. HISADA Yoshio Sakabe

The survey of 22 commercial samples of imported green coffee beans for aflatoxins and ochratoxin has been conducted in 1982-1983. Ochratoxin A was detected in 4 samples at a level of 9.9-46μg/kg but all samples analyzed were negative for aflatoxins. Major contaminants of the samples were Aspergillus glaucus group, A, niger group, A. flavus group, A. ochraceus group and members of the Mucorales. Among the contaminants, the ability of A, flavus and A, ochraceus isolates to produce the mycotoxins was examined. Particularly, 9 isolates of A. ochraceus group produced high levels of ochratoxin A on artificial polished rice and ground coffee media (yields of ochratoxin A: 48.3-750μg/g on rice and 8.06-130μg/g on coffee, respectively). Addition of caffeine (0.1-1.0%) on MY-20 agar medium in a Petri dish resulted the delayed growth of A. ochraceus strain S-235-100, a representative isolate from the green coffee beans, but had little effect on its ochratoxin production. On the basis of the results obtained in this study, it is apparent that green coffee beans might be susceptible to A, ochraceus infection and subsequent ochratoxin production.

Aspergillus ochraceus

Ochratoxins

10.2520/myco1975.1984.16

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Citations (24)

A Study on Toxicity Test of Mycotoxins on the Brine Shrimp (Artemia salina)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (1974)

Katsuhiko Yamamoto Haruo Tsubouchi Shigetaka Moriyama Yoshio Sakabe

Some modification was made of the aflatoxin B1 toxicity test employed by Brown R. F. et al. for brine shrimp, and an investigation was made of its application as a toxicity test, based on sensitivity to 13 types of mycotoxin.NaCl was added to sea water in a proportion of 1.7%, and to lml of this solution in a small evaporation dish 20-30 newly hatched brine shrimps were added and exposed to mycotoxin at 30° for 24 hrs.Sterigmatocystin was most sensitive with LC50 of 0.07μg/ml, followed by diaeetoxyscirpenol of 0.12μg/ml, T-2 toxin of 0.13μg/ml, aflatoxin B1 and G1 of 1.4 and 1.9μg/ml respectively, fusarenone X of 1.2μg/ml and ochratoxin A of 3.9μg/ml.Rubratoxin B, citrinin, patulin, penicillic acid and aflatoxin B2, G2 were poor in sensitivity. Thus this method was assumed to be applicable to toxicity test of sterigmatocystin, diacetoxyscirpenol, T-2 toxin, fusarenone X and aflatoxin B1 and G1.

Sterigmatocystin

Artemia salina

Brine shrimp

Citrinin

Patulin

Diacetoxyscirpenol

10.3358/shokueishi.15.11

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Citations (1)

Studies on Putrefaction of Foods (IV)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (1964)

Shigetaka Moriyama Toshikatsu ISHIWARA Yoshio Sakabe

Fresh and boiled fish, mackerel, were stored in refrigerater, hot box, and at constant temperature (20°C) and room temperature (6-10°C), and changes of pH, amount of volatile basic nitrogen (VBN), amino nitrogen, volatile fatty acid (VFA), histidine and histamine were determined.1) Difference was noted between fresh and boiled fish regarding change in pH.2) To determine the degree of putrefaction at low temperature, study of volatile reductive substance (VRS) was most satisfactory.3) After storage at a constant temperature of 20°C, VFA was produced in both fresh and boiled fish. Acetic and n-butyric acids were produced in greater amounts than formic and propionic acids. Propionic acid was not detected in boiled fish.4) In the hot box, VBN, amino N and VRS were produced in larger amounts than in the refrigerater after 24-48hrs, but thereafter there was seen no increase.5) After storage at a constant temperature (20°C) histidine decreased in fresh fish, and there was seen production of histamine.In the case of boiled fish, a decrease of histidine was also seen, but production of histamine did not occur.

Putrefaction

Salted fish

10.3358/shokueishi.5.361

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Citations (1)

Daily Intake of Non-naturally Occurring Chemically Synthesized Food Additives from the Processed Foods Purchased in Japan

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (1995)

Sumiko Tsuji Tadashi SHIBATA Kenji Isshiki Takeo Kato Mieko KAMIKURA

[in Japanese]

Food additive

10.3358/shokueishi.36.93

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Citations (3)

Survey on mutagenicity of natural food additives

Mutation Research/Environmental Mutagenesis and Related Subjects (1984)

Y. Takizawa Masahiro Noda Takeshi Kawamura Yoshio Sakabe T. Ishibashi

Natural food

Food additive

10.1016/0165-1161(84)90089-x

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Citations (1)

Survey on mutagenicity of natural food additives II. Summary and conclusion

Mutation Research/Environmental Mutagenesis and Related Subjects (1985)

Y. Takizawa Masahiro Noda Takeshi Kawamura Yoshio Sakabe T. Ishibashi

10.1016/0165-1161(85)90120-7

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Citations (2)

Estimation of Daily Intake of Chemically Synthesized Natural Food Additives from Processed Foods in Japan

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (1996)

Sumiko Tsuji Tadashi SHIBATA Motohiro NISHIJIMA Yoshinobu FUKASAWA Hiroyuki Kuroda

The raw materials of processed foods were purchased at twelve places acccording to the “market basket” approach. The contents of 49 natural food additives in the purchased raw materials were analyzed. The amounts of chemically synthesized natural food additives used in food processing were calculated by subtracting the contents in raw materials from the contents in the processed foods. Total daily intake of chemically synthesized natural food additives from processed foods was suggested to be about 3g.

Natural food

Food additive

Food Products

Food preparation

10.3358/shokueishi.37.5_308

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Citations (3)

Mutagenicity of natural food additivies in Salmonella typhimurium. II.

Masaharu Asanoma Masaki Miyabe Yoshio Sakabe

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