Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high;35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different...Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high;35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different from that of porcine skin by ATR-FTIR analysis, although it was the same characteristics, e.g. SDS-PAGE, subunit composition, ther-mal behavior, as porcine collagen. Since taking up a problem of bovine spongiform encephalopathy infection in land animals such as calf or bovine, collagen from aquatic materials has been used in various industries. However, the present study indicates that tendon of Yezo sika deer as by-product of meat industry will have potential as an important collagen source for use in the foods, cosmetics, and medical fields.展开更多
As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake wa...As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-value functional ingredients. The results showed that soy sauce cake could be potentially used as functional ingredients rich in proteins, with high antioxidative activitiy, free radical scavenging activity, and antihypertensive activity. Based on their IC50 values, the hydrolysates from soy sauce cake were more significantly effective against superoxide anion radicals and ACE, compared with hydroxyl radicals and DPPH radicals. The present study indicates that a large amount of soy sauce cake can be used as source of proteins with good antioxidative activity, free radical scavenging activity, and antihypertensive activity. The utilization of soy sauce cake may be also to contribute to reduce food processing wastes and to resolve an environmental problem.展开更多
Chemical property of honey from Echium vulgare was investigated. In comparison with other honey species, the con-tents of total phenolic compounds and total flavonoids were the highest. α-Amylase activity was also ex...Chemical property of honey from Echium vulgare was investigated. In comparison with other honey species, the con-tents of total phenolic compounds and total flavonoids were the highest. α-Amylase activity was also extremely high: about three to nine hundred times as much as those of other honey species. The antioxidative activity of honey was investigated using four different methods. Honey from E. vulgare showed the best performance in inhibiting lipid peroxidation and scavenging superoxide anion radicals, hydroxyl radicals, and DPPH radicals. Moreover, it exhibited stronger inhibition activity of ACE. It is known that higher antioxidative activity and scavenging activity against active oxygen species in honey species related to their colour. In the present study, however, it suggests that the phenolics in honey from E. vulgare with yellow gold colour might be the major active component responsible for the strong antioxidative activity and radical scavenging activity.展开更多
文摘Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high;35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different from that of porcine skin by ATR-FTIR analysis, although it was the same characteristics, e.g. SDS-PAGE, subunit composition, ther-mal behavior, as porcine collagen. Since taking up a problem of bovine spongiform encephalopathy infection in land animals such as calf or bovine, collagen from aquatic materials has been used in various industries. However, the present study indicates that tendon of Yezo sika deer as by-product of meat industry will have potential as an important collagen source for use in the foods, cosmetics, and medical fields.
文摘As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-value functional ingredients. The results showed that soy sauce cake could be potentially used as functional ingredients rich in proteins, with high antioxidative activitiy, free radical scavenging activity, and antihypertensive activity. Based on their IC50 values, the hydrolysates from soy sauce cake were more significantly effective against superoxide anion radicals and ACE, compared with hydroxyl radicals and DPPH radicals. The present study indicates that a large amount of soy sauce cake can be used as source of proteins with good antioxidative activity, free radical scavenging activity, and antihypertensive activity. The utilization of soy sauce cake may be also to contribute to reduce food processing wastes and to resolve an environmental problem.
文摘Chemical property of honey from Echium vulgare was investigated. In comparison with other honey species, the con-tents of total phenolic compounds and total flavonoids were the highest. α-Amylase activity was also extremely high: about three to nine hundred times as much as those of other honey species. The antioxidative activity of honey was investigated using four different methods. Honey from E. vulgare showed the best performance in inhibiting lipid peroxidation and scavenging superoxide anion radicals, hydroxyl radicals, and DPPH radicals. Moreover, it exhibited stronger inhibition activity of ACE. It is known that higher antioxidative activity and scavenging activity against active oxygen species in honey species related to their colour. In the present study, however, it suggests that the phenolics in honey from E. vulgare with yellow gold colour might be the major active component responsible for the strong antioxidative activity and radical scavenging activity.
