Ryoichi Sakata

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Investigation of the nutritional content and use of food additives in boxed lunches(bentou) at convenience stores

Abstracts of Annual Congress of The Japan Society of Home Economics 55th Annual Congress of The Japan Society of Home Economics (2003)

Keiko HORIGUCHI Nao Yoshida Ikuko Musaka Toshio OSHIDA Ryoichi Sakata

Convenience food

10.11428/kasei.55.0.72.1

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Citations (0)

A study of in vivo antihypertensive properties of enzymatic hydrolysate from chicken leg bone protein

Animal Science Journal (2008)

Fu‐Yuan Cheng Tien‐Chun Wan Yu‐Tse Liu Kung‐Ming Lai Liang‐Chuan Lin

ABSTRACT Numerous attempts have been made to develop angiotensin I converting enzyme (ACE) inhibitors from various sources of food protein. Generally chicken leg bones are discarded after industrial chicken meat processing without any substantial benefit. In previous studies, chicken leg bone proteins were hydrolyzed by various enzymes and the results demonstrated that Alcalase hydrolysates have considerable ACE inhibiting activities. In this study, the best ACE inhibitory hydrolysate (A4) (which was derived from chicken leg bone protein by Alcalase after 4 h incubation) was orally administrated (50 mg/kg bw) in spontaneously hypertensive rats (SHRs) to investigate its antihypertensive effects. After oral administration of A4, a maximal reduction activity of about 26 mmHg was found at 4 h and maintained to 8 h. Moreover, SHRs treated with A4 (50 mg/kg bw/day) for eight weeks exhibited a reduction in systolic blood pressure, which is as significant as the effects of Captopril ( P < 0.05). These results suggested that chicken leg bones have a high potential for utilization to develop ACE inhibitors as potential food ingredients intended to alleviate hypertension.

Captopril

10.1111/j.1740-0929.2008.00571.x

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Citations (14)

Intrathecal Isoniazid for Refractory Tuberculous Meningitis with Cerebral Infarction

Internal Medicine (2017)

Yuko Nakatani Yutaka Suto Kazuki Fukuma Mika Yamawaki Ryoichi Sakata

A 30-year-old Vietnamese woman, about 19 weeks pregnant, was admitted for acute cerebral infarction with stenosis of the left middle cerebral artery (LMCA), tuberculous meningitis, and miliary tuberculosis. Treatment with heparin, quadruple anti-tuberculosis therapy, and dexamethasone afforded prompt symptomatic improvement. However, she delivered a stillbirth, after which there was recurrence of acute cerebral infarction with LMCA occlusion, sinus thrombosis, and cranial base inflammation. A thrice-weekly 100 mg dose of intrathecal isoniazid (INH) improved the signs of meningeal inflammation. The patient was discharged ambulatory after 7 months. In refractory tuberculous meningitis, multimodal therapy with intrathecal INH and steroids should be considered.

Tuberculous Meningitis

10.2169/internalmedicine.56.6945

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Citations (11)

Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures

Meat Science (1995)

Ryoichi Sakata Toshio OSHIDA Hidetoshi Morita Yasuo Nagata

Longissimus dorsi

Myofibril

Metmyoglobin

Longissimus

Lipid Oxidation

Control sample

10.1016/0309-1740(94)p1828-j

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Citations (39)

SEPARATION OF ENDOGENOUS FACTOR PROMOTING THE FORMATION OF COOKED CURED MEAT COLOR FROM PORCINE MUSCLE SARCOPLASM

Journal of Food Science (1980)

Ryoichi Sakata N. Ando Yasuo Nagata

ABSTRACT An endogenous factor of porcine skeletal muscle having a promoting effect on the color formation of cooked cured meat was partially purified from a low‐molecular weight fraction of sarcoplasm by Sephadex G‐15, DEAE‐Sephadex A‐25 and Dowex 5OWX8 chromatography. The fraction having the strong CFA (color forming ability) was found to be in the molecular weight range 200–550 daltons by Sephadex G‐15 column chromatography. This fraction was separated into two active fractions: one was not adsorbed on the DEAE‐Sephadex A‐25 column and the other was eluted with about 0.2M NaCl. Both the fractions had little UV absorption. The former fraction contained ninhydrin positive substances and carbohydrates, while the latter contained only carbohydrates. The former nonretained fraction was further separated into several fractions containing different constituents. These data suggest that the endogenous factor rich in reducing ability contains SH groups, carbohydrates and/or ninhydrin positive substances and may not have ultraviolet absorption.

Ninhydrin

Sephadex

Fraction (chemistry)

Sarcoplasm

10.1111/j.1365-2621.1980.tb04068.x

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Citations (1)

Nitrosation of Hemoglobin from Animal Blood as a Colorant of Meat Products

Nihon Chikusan Gakkaiho (1992)

Ryoichi Sakata Guisong LEE Yukiharu NAGATA

屠畜血液のヘモグロビン(Hb)のニトロソ化反応条件について,まず検討を行なった.牛血液粉末より調製したHb溶液にNaNO2とアスコルビン酸ナトリウム(NaAsA)をそれぞれ100mM添加した場合,反応1日目において全Hbの80%以上がニトロソ化した.この反応液中のニトロソヘモグロビン(NOHb)はかなり長時間安定に保たれたが, NO-2は2°Cにおいて10日目に約3,600ppmが残存した.反応条件について検討し得られた25mM NaNO2-25mM NaAsA, pH 4.5のHb反応液では,Hbのニトロソ化が速やかに進行し,発色率は2°Cで貯蔵14日目においても85%以上を保持し,一方,20°Cでは10日目において明らかな減少が観察された.貯蔵中のHb反応液にNaNO2は検出されなかった.次に,この条件で調製したHb反応液を,原料肉に対し0.02% NaNO2-0.1% NaAsAとともに0.5および196添加し試作したソーセージの発色状態を調べた.その結果,Hb反応液の添加によって発色は増強され,定量したソーセージ中のニトロソヘム色素の増強割合から,添加したHb反応液中のNOHbは,ほぼ定量的にソーセージの発色に寄与していることが確認された.

Nitrosation

10.2508/chikusan.63.1247

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Citations (2)

Characteristics of a Red Pigment in Parma Ham.

Nihon Yoton Gakkaishi (1999)

Ryoichi Sakata Hidetoshi Morita Takeshi NORIMATSU Jun Niu

パルマハムは, イタリアの伝統的プロシュートハムの一つで, 豚の骨付き大腿肉を原料に海塩のみを用い長い熟成期間をかけて製品化され, 特有の美しい赤色を発現する。我々の研究において, この色素は, 発色剤を用いた一般の生ハム中の赤色色素ニトロソミオグロビン (NOMb) とは異なり, その生成に微生物が関与することを認め, 先に報告した。今回は, 既知の赤色ミオグロビン誘導体との比較を含め, パルマハム色素の特性について検討を行った。パルマハム試料の水抽出液を用い, 以下の項目について分光光学的解析を行い, 別途に調製した赤色Mb誘導体〔NOMbおよびオキシミオグロビン (O2Mb)〕と比較した。1) pHの影響: パルマハム試料の水抽出液をHClあるいはNaOHでpH3~10に調整。2) 温度と光照射の影響: 低温 (5℃) または室温 (20℃), ならびに蛍光灯照射 (2,500Lux) の組み合わせで1週間保持。3) 酸化剤の影響: 赤血塩 (0.5mM) を添加。4) 加熱の影響: 40~70℃で30分間保持。パルマハム色素抽出液のpH値の違い (pH3~10) による吸収スペクトル変化を調べた結果, 最大吸収はソーレー帯において423nm (pH5以上), 可視部で549および587nmの2ヵ所にみられた。pH6~10では吸収スペクトルに変化は観察されなかった。酸化型のミオグロビン (Mb) の吸収パターン (最大吸収波長505および630nm) は, どの調整pH値でも観察されなかった。抽出液の赤色は暗所に置くと5℃あるいは20℃で1週間保持しても安定で, その最大吸光度を維持した。赤血塩添加によって, NOMb およびO2Mbとも酸化され, その吸収スペクトルに変化を生じたが, パルマハム抽出液では変化は認められなかった。加熱によっても, その吸収パターンは他のMb誘導体と比較して安定であった。

10.5938/youton.36.124

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Citations (4)

Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus

Journal of Food Science (1998)

Hidetoshi Morita Ryoichi Sakata Yasuo Nagata

ABSTRACT With Staphylococcus xylosus FAX‐1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX‐1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.

Metmyoglobin

Staphylococcus xylosus

Hexacoordinate

10.1111/j.1365-2621.1998.tb15740.x

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Citations (63)

Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet

Food Chemistry (2008)

Fu‐Yuan Cheng Feng-Wen Hsu His-Shan Chang Liang‐Chuan Lin Ryoichi Sakata

Pepsin

Fowl

Hydrochloric acid