Award type：Award from Japanese society, conference, symposium, etc.  Country：Japan

Award type：Award from Japanese society, conference, symposium, etc.  Country：Japan

Award type：Award from Japanese society, conference, symposium, etc.  Country：Japan

Award type：Award from Japanese society, conference, symposium, etc.  Country：Japan

Web of Science

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Asian Australasian Association of Animal Production Societies  

Objective: Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of angiotensin converting enzyme (ACE) inhibitory peptides. This study aimed to identify ACE-inhibitory peptides from Cangkuk and analyze their antihypertensive effects.Methods: The water-soluble fraction of Cangkuk was fractionated to obtain ACE-inhibitory peptides using an ethanol solvent at several concentrations and solid-phase extraction with an OASIS HLB cartridge followed by purification with reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC-MS was used to identify target peptides, followed by automatic protein sequencer analysis to detect peptide sequences. Antihypertensive effects were analyzed on the water-soluble fraction and synthesized peptides. The animal model comprised 14-16-week-old male spontaneously hypertensive rats (SHRs) (~320 g average body weight) with mean systolic blood pressures (SBPs) higher than 190 mmHg. All oral doses of peptides were 1 mL in volume. Distilled water was used as a control. The antihypertensive activities of the sample and control were observed by measuring the SBP at 0, 2, 4, 6, 8 and 24 h after oral administration.Results: Two sequences of ACE inhibitory peptides were found, EAPLNPKANR (IC<sub>50</sub> value of 44.6 μmol/L) and IVG (IC<sub>50</sub> value of 97.3 μmol/L). The water-soluble fraction demonstrated an antihypertensive effect on SHRs after oral administration at 100 mg/kg body weight, maximally lowering the SBP by 14.9 mmHg 8 h after administration. The tripeptide IVG showed the highest reduction of SBP, 24.76±2.1 mmHg 8 h after administration. The decapeptide EAPLNPKANR showed the highest reduction of SBP, 21.0±1.9 mmHg, 8 h after administration. All the samples differed significantly from the control (p<0.01).Conclusion: Cangkuk has potential as a functional food ingredient acting as an antihypertensive agent.

DOI： 10.5713/ab.23.0433

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Other Link： http://animbiosci.org/journal/view.php?doi=10.5713/ab.23.0433

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Springer Science and Business Media LLC  

Abstract

Skeletal muscle is one of the largest metabolic tissues in mammals and is composed of four different types of muscle fibers (types 1, 2A, 2X, and 2B); however, type 2B is absent in humans. Given that slow-twitch fibers are superior to fast-twitch fibers in terms of oxidative metabolism and are rich in mitochondria, shift of muscle fiber types in direction towards slower fiber types improves metabolic disorders and endurance capacity. We previously had reported that oleic acid supplementation increases type 1 fiber formation in C2C12 myotubes; however, its function still remains unclear. This study aimed to determine the effect of oleic acid on the muscle fiber types and endurance capacity. An in vivo mouse model was used, and mice were fed a 10% oleic acid diet for 4 weeks. Two different skeletal muscles, slow soleus muscle with the predominance of slow-twitch fibers and fast extensor digitorum longus (EDL) muscle with the predominance of fast-twitch fibers, were used. We found that dietary oleic acid intake improved running endurance and altered fiber type composition of muscles, the proportion of type 1 and 2X fibers increased in the soleus muscle and type 2X increased in the EDL muscle. The fiber type shift in the EDL muscle was accompanied by an increased muscle TAG content. In addition, blood triacylglycerol (TAG) and non-esterified fatty acid levels decreased during exercise. These changes suggested that lipid utilization as an energy substrate was enhanced by oleic acid. Increased proliferator-activated receptor γ coactivator-1β protein levels were observed in the EDL muscle, which potentially enhanced the fiber type transitions towards type 2X and muscle TAG content. In conclusion, dietary oleic acid intake improved running endurance with the changes of muscle fiber type shares in mice. This study elucidated a novel functionality of oleic acid in skeletal muscle fiber types. Further studies are required to elucidate the underlying mechanisms. Our findings have the potential to contribute to the field of health and sports science through nutritional approaches, such as the development of supplements aimed at improving muscle function.

DOI： 10.1038/s41598-023-50464-y

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Other Link： https://www.nature.com/articles/s41598-023-50464-y

Publishing type：Research paper (scientific journal)  

DOI： 10.1155/jfbc/1975661

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Web of Science

Language：English   Publisher：日本酪農科学会  

ダディは,水牛乳から作られるインドネシアの伝統的発酵乳であり,抗酸化作用などの保健的機能が報告されている。水牛乳あるいは牛乳から調製されたダディについては多くの研究がされてきたが,山羊乳を原料として調製されたダディを検討した例はほとんど知られていない。本研究では,とくに抗酸化活性に注目し,山羊乳ダディの保健的機能性の一端の解明を目指した。48時間発酵させた山羊乳ダディで高い抗酸化活性が認められ,その活性を担う物質として,新規の抗酸化ペプチド(Gly-Met)を見出した。(著者抄録)

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Wiley  

The aging process is affected by various stressors. An increase in oxidative stress is related to the impairment of physiological functions and enhancement of glycative stress. Food-derived bioactive peptides have various physiological functions, including antioxidant activities. Dipeptides comprising Leu and Lys (LK and KL, respectively) have been isolated from foods; however, their physiological properties remain unclear. In this study, we investigated the antioxidant/antiglycation activity of dipeptides and their antiaging effects using Caenorhabditis elegans (C. elegans). Both dipeptides showed antioxidant activities against several reactive oxygen species (ROS) in vitro. In particular, the scavenging activity of LK against superoxide radicals was higher than KL did. Moreover, dipeptides suppressed advanced glycation end products (AGEs) formation in the BSA–glucose model. In the lifespan assays using wild-type C. elegans, both LK and KL significantly prolonged the mean lifespan by 20.9% and 11.7%, respectively. In addition, LK decreased intracellular ROS and superoxide radical levels in C. elegans. Blue autofluorescence, an indicator of glycation in C. elegans with age, was also suppressed by LK. These results suggest that dipeptides, notably LK, show an antiaging effect by suppressing oxidative and glycative stress. Our findings suggest that such dipeptides can be used as a novel functional food ingredient. Food-derived dipeptide Leu–Lys (LK) and Lys–Leu (KL) exert antioxidant and antiglycation activity in vitro. Treatment with LK prolonged the mean lifespan and maximum lifespan of C. elegans more than that of KL. Intracellular ROS and blue autofluorescence levels (indicator of aging) were suppressed by LK.

DOI： 10.1002/fsn3.3256

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Other Link： https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.3256

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Elsevier BV  

Olive oil is one of the most widely researched Mediterranean diet components in both experimental models and clinical studies. However, the relationship between dietary olive oil intake and liver function in a healthy state of the body remains unclear. Because men are at a greater risk of developing hepatic diseases than women, and because hepatic metabolism is regulated by sex hormones, we hypothesized that olive oil–induced changes in hepatic metabolism would differ by sex. To test our hypothesis, 12-week-old C57BL/6JJcl male and female mice were fed an olive oil diet for 4 weeks. Blood was collected and serum biochemical components were analyzed. Hepatic lipid accumulation was determined via histological analysis using Sudan III staining. Finally, transcript expression levels of hepatic metabolism–related genes were analyzed using quantitative polymerase chain reaction. We observed significant increased hepatic lipid droplet accumulation in olive oil–fed female mice. Serum biochemical and liver messenger RNA expression analyses revealed that the hepatic lipid accumulation was nonpathological and did not involve inflammation. Moreover, the expression of genes related to triacylglycerol and fatty acid synthesis (Dgat1, Dgat2, Agpat3, and Fasn) was significantly upregulated in the liver of olive oil–fed female mice compared with control female mice. Our study demonstrates female-specific hepatic lipid accumulation without liver impairment in a dietary olive oil–fed mouse model. These findings provide a deeper mechanistic understanding of sex-dependent hepatic lipid metabolism of dietary oils.

DOI： 10.1016/j.nutres.2023.02.001

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Wiley  

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings of DMHF generation in meat remain unclear. In this study, we compared the amount of DMHF in cooked meat of various animal meat (Japanese black cattle beef, Australian beef, pork, and chicken) and parts (round, loin, thigh, and breast). Meat samples were heated at 230°C, and then the amount of DMHF was measured using the solvent extraction methods. Moreover, the substrates (total free amino acid and glucose) used for the Maillard reaction were also measured to elucidate the relation between DMHF generation and nutrients in meat. DMHF was detected in all cooked meat samples, suggesting that DMHF is generated in meat regardless of animal species and parts. A significant positive correlation was observed between the DMHF generation and glucose content in the round and thigh parts. Our results suggest that DMHF generation during meat cooking would be regulated by the glucose content.

DOI： 10.1111/asj.13813

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Other Link： https://onlinelibrary.wiley.com/doi/full-xml/10.1111/asj.13813

Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Japanese Dairy Science Association  

<p>　Dadih is a traditional Indonesian fermented buffalo milk product prepared in bamboo tubes that has physiological and functional properties, including antioxidant activity. Although dadih made from both buffalo and cow milk has been widely studied, few studies have investigated dadih made from goat milk. In this study, we investigated the functional properties of goat milk dadih, with a specific focus on its antioxidative peptides. Our findings indicated that goat milk dadih fermented for 48 h showed high antioxidative activity. Furthermore, a novel antioxidative peptide (Gly-Met) generated in goat milk dadih was identified.</p>

DOI： 10.11465/milk.72.24

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Elsevier BV  

Unbalanced oxidative reactions occurred during the dry-curing period of ham can trigger unpleasant taste. Additionally, salt might mediate in these reactions that cause the oxidation of some of the generated peptides acting as a pro-oxidant. The influence of the processing and oxidation on the release of peptides and bioactivity have been dimly investigated. In this study, the dipeptide AW, and its oxidized form AWox were quantitated in dry-cured ham. AW concentration reached 4.70 mg/g of dry-cured ham at 24 months of traditional dry-curing. The intact and the oxidized peptide forms accumulated to 5.12 and 6.80 µg/g dry-cured ham in 12-months low-salted hams, respectively, while they were undetectable in 12 months-traditionally elaborated hams. Moreover, oxidation affected the antioxidant properties depending on the in vitro assay and reduced the AW potential as antihypertensive. This study reports the potential role of the dry-cured ham-derived peptide AW on cardiovascular health and the relevance of post-oxidation on its bioactivity.

DOI： 10.1016/j.foodres.2022.112128

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Elsevier BV  

We investigated the expression of insulin-like growth factor 1 (IGF-1) and IGF-1 type 1 receptor (IGF-1R) in skeletal muscle fiber types in chickens with hepatic fibrosis induced by bile duct ligation (BDL). Eleven hens, approximately 104 weeks old, were randomly assigned to BDL (n = 4) and sham surgery (SHAM; n = 7) groups. In BDL hens, histopathology revealed marked bile duct proliferation and liver fibrosis. The cross-sectional area (CSA) of myofibers from both the pectoralis (PCT) muscles significantly decreased in the BDL group compared with the SHAM group (P < 0.01). In contrast, the CSA of myofibers from the femorotibialis lateralis (FTL) muscle did not decrease in the BDL group. Type I fibers were large, round, and hypertrophic. Elongated type IIA and IIB fibers were also present. For IGF-1 immunostaining, the immunoreaction intensity was higher in the PCT in the BDL group than the SHAM group. Within the BDL group, type I fibers from FTL had a stronger immunoreaction intensity than the type II fibers. For IGF-1R immunostaining, the intensity of the immunoreactions was similar within the PCT in the BDL group compared with the SHAM group. For FTL, type I fibers had stronger reactions to IGF-1R than type II fibers in the BDL group. These results suggest that type I fibers express both IGF-1 and IGF-1R and become hypertrophic in chickens with hepatic fibrosis.

DOI： 10.1016/j.psj.2022.102045

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Publishing type：Research paper (international conference proceedings)  

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Language：Japanese   Publisher：Japan Deer Society  

近年、野生動物による被害、特に北海道におけるエゾシカによるものが増加傾向にあり、これらの動物は個体数維持のため捕殺される。一方、狩猟によって得られる野生動物の肉をジビエとして利用する動きが拡大している。エゾシカにおける新たな食肉としての価値を高めるため、その理化学特性と嗜好性の検討を行った。エゾシカ肉のドリップロスおよび高温加熱時のクッキングロスは牛肉と比較して有意に多かった。味覚センサによる呈味性比較の結果、エゾシカ肉は先味であるうま味の数値が低く、後味であるうま味コクの数値が高かった。エゾシカ肉を用いたソーセージを調製し、官能評価を実施した。このとき、豚肉を配合(0、25、50、75、100％)し、その割合を検討した。その結果、香り、味、外観、総合の項目において、エゾシカ肉が25％配合(豚肉75％)されたソーセージを好ましいと選択したパネリストが最も多かった。また、GC/MS 装置を用いたエゾシカ肉の加熱香気成分分析の結果、エゾシカ肉からアセトインやアセトアルデヒドが検出された。

DOI： 10.57490/jjds.2022.1_2

CiNii Research

Language：Japanese   Publishing type：Doctoral thesis  

2020(令和2)年度

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