Studies on Functional Foods in Japan : State of the Art
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概要
- 論文の詳細を見る
This paper pinpoints the "tertiary" function of foods which, different from the conventional "primary" and "secondary" functions that are related to nutrition and preference, respectively, is understood to be directly involved in the modulation of our physiological systems such as the immune, endocrine, nerve, circulatory, and digestive systems. Insights into this newly defined function are particularly important. in that the intake of some physiologically functional constituents of foods could be effective in preventing diseases that may be caused by disorders in these physiological systems. Technologically, it has become feasible to design and produce physiologically functional foods (simply, functional foods) that are expected to satisfy in whole or in part a today's demand for disease prevention by eating. Such public expectations are reflected in the activation and development of systematic, large-scale studies on foods as seen in "Grant-in-Aid" research sponsored by the Ministry of Education, Science, and Culture. Meanwhile, the Ministry of Health and Welfare has initiated a policy of officially approving functional foods in terms of "foods for specified health uses" as defined by new legislation. Up to now (October 1995), 58 item have thus been approved. The first was a hypoallergenic rice product approved as of June 1, 1993. Here I discuss details of studies on rice-based functional foods. Other basic and applied studies directed toward the tertiary function, with future perspectives for functional foods, are also discussed.
- 社団法人日本農芸化学会の論文
- 1996-01-23
著者
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
関連論文
- Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties
- Molecular Cloning, Characterization, and Expression of Wheat Cystatins
- Structural Organization of the Gene Encoding Corn Cystatin
- Two Distinct Species of Corn Cystatin in Corn Kernels
- Organization and Primary Sequence of Multiple Genes Encoding Type II mRNA Species of Rice Prepro-glutelin(Biological Chemistry)
- A Mainstay of Functional Food Science in Japan-History, Present Status, and Future Outlook
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter "Murcha" in Nepal
- Blood Substrates and Hormonal Responses to Increased Egg White Protein Intake Prior to a 12,000m Run in Heat
- Identification of Novel Fluorescent Pyrrolopyridinium Compound Formed from Maillard Reaction of 3-Deoxyglucosone and Butylamine
- Functional Expression and Enzymatic Properties of Two Sitophilus zeamais Cysteine Proteinases Showing Different Autolytic Processing Profiles In Vitro
- Purification and Properties of a Cysteine Proteinase Occurring in Dormant Wheat Seeds
- Characterization of a Gene Family Encoding Cysteine Proteinases of Sitophilus zeamais (Maize Weevil), and Analysis of the Protein Distribution in Various Tissues Including Alimentary Tract and Germ Cells
- Significance of the C-Terminal Domain of Erwinia uredovora Ice Nucleation-Active Protein(Ina U)
- Cloning and Sequencing of an Ice Nucleation Active Gene of Erwinia uredovora
- Large-scale Production and Purification of an Erwinia ananas Ice Nucleation Protein and Evaluation of Its Ice Nucleation Activity
- Establishment of Monoclonal Antibodies and Their Application to the Purification of Oryzacystatin(Biological Chemistry)
- Immunoassay of Oryzacystatin Occurring in Rice Seeds during Maturation and Germination(Biological Chemistry)
- Purification and Characterization of a Rice Cysteine Proteinase Inhibitor
- Peptide-bound Lysinoalanine Absorbed and Transported to the Kidney - Observation in a Feeding Test with Rats
- Freeze Texturing of Food Materials by Ice-nucleation with the Bacterium Erwinia ananas
- NMR Structural Studies of a Rice Cysteine Proteinase Inhibitor, Oryzacystatin-I
- Crystallization and Preliminary X-Ray Diffraction Studies of a Rice Cysteine Proteinase Inhibitor, Oryzacystation-I
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Freeze Concentration of Some Foodstuffs Using Ice Nucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel(Food & Nutrition)
- Construction of a Bioreactor with Immobilized Yeast Cells for Production of a Low-phenylalanine Peptide Mixture as a Phenylketonuria Foodstuff(Food & Nutrition)
- Enlarged-scale Production of a Low-phenylalanine Peptide Substance as a Foodstuff for Patients with Phenylketonuria
- Transepithelial Transport of the Bioactive Tripeptide, Val-Pro-Pro, in Human Intestinal Caco-2 Cell Monolayers(Food & Nutrition Science)
- Chemical and Nutritional Properties of Hypoallergenic Wheat Flour
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Inhibitory Effect of Arphamenine A on Intestinal Dipeptide Transport
- Physicochemical Study of Calcium-binding Properties of Chemical Substances as Inhibitors against Calcium Phosphate Insolubilization
- Inhibitory Activity of Oligo- and Poly-L-glutamic Acids against Calcium Phosphate Insolubilization and Calcium Binding with Special Relevance to Their Molecular Weight Dependence
- Gene Cloning and Characterization of a Bacillus vietnamensis Metalloprotease
- Gibberellin-responsive Gene Expression Taking Place with Oryzains α and γ as Cysteine Proteinases of Rice Seeds
- Nutritional Effects of an Oligopeptide Mixture with a Very High Fischer Ratio on the Amino Acid Absorption and Cerebral Amine Metabolism in Rats Suffering from Galactosamine-induced Liver Injurry(Food & Nutrition)
- Enzymatic Modification of Zein to Produce a Non-bitter Peptide Fraction with a Very High Fischer Ratio for Patients with Hepatic Encephalopathy(Food & Nutrition)
- High-Pressure Sterilization of Ice Nucleation-active Bacterial Cells(Food & Nutrition)
- Heat-induced Gel Properties of Freeze-concentrated Egg White Produced Using Bacterial Ice Nuclei(Food & Nutrition)
- n-Alkylphenyldimethylammonium Salts as Inhibitors of the Ice Nucleating Activity of Erwinia ananas(Food & Nutrition)
- Bioavailability of L-Methionine Oligomers in Rats(Food & Nutrition)
- Interaction of an Antinucleating Chemical and an Ice Nucleation Active Bacterium : a Case Study with an n-Octylbenzyldimethylammonium Salt and Erwinia ananas(Pesticide Chemistry)
- Alkylbenzyldimethylammonium Salts as Inhibitors for the Ice Nucleating Activity of Erwinia ananas(Pesticide Chemistry)
- No Immunotoxic Effect on T Cells with Di(2-Ethylhexyl)Phthalate in Male C57BL/6 Mice
- Blockade of Salmonella enteritidis Passage across the Basolateral Barriers of Human Intestinal Epithelial Cells by Specific Antibody
- Serum Cholesterol-Decreasing Effect of Heat-Moisture-Treated High-Amylose Cornstarch in Cholesterol-Loaded Rats
- Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
- Characterization and Regulation of Taurine Transport in Caco-2, Human Intestinal Cells
- Hypocholesterolemic Effect of Peanut Skin and Its Fractions : A Case Record of Rats Fed on a High-Cholesterol Diet
- Molecular Cloning and Characterization of an α-Amylase from Pichia burtonii 15-1
- Some Properties of a Cysteine Proteinase Inhibitor from Corn Endosperm(Biological Chemistry)
- Enzymatic Synthesis of [^N]-Methionine-incorporated Peptides by Papain(Food & Nutrition)
- Oryzacystatin Exogenously Introduced into Protoplasts and Regeneration of Transgenic Rice
- Gibberellin-induced Cysteine Proteinase Occurring in Germinating Rice Seeds and Its Specificity for Digesting Oxidized Insulin B-Chain(Food & Nutrition)
- Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray
- Freezing of Water in the Presence of the Ice Nucleation Active Bacterium, Erwinia ananas, and Its Application for Efficient Freeze-drying of Foods(Food & Nutrition)
- Studies on Functional Foods in Japan : State of the Art
- Purification and Properties of a Cysteine Proteinase from Germinating Rice Seeds
- Effects of Peanut-Skin Procyanidin A1 on Degranulation of RBL-2H3 Cells
- Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Found in a Thermolysin-Treated Elastin with Antihypertensive Activity
- Serum Cholesterol Reduction by Feeding a High-Cholesterol Diet Containing a Lower-Molecular-Weight Polyphenol Fraction from Peanut Skin
- Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Found in a Thermolysin-Treated Elastin with Antihypertensive Activity
- Peanut-Skin Polyphenols, Procyanidin A1 and Epicatechin-(4 β→6)-epicatechin-(2 β→O→7, 4 β→8)-catechin, Exert Cholesterol Micelle-Degrading Activity in Vitro
- Electrophoretical Analysis of Zein and Isolation of Its Components
- Enzymatic Modification of Protein Functionality: Implantation of Potent Amphiphilicity to Succinylated Proteins by Covalent Attachment of Leucine Alkyl Esters
- Administration of Lysinoalanine-containing Proteins to Rats and the Characterization of Their Small Intestinal Contents
- Incorporation of L-Leucine 1-13C-Dodecyl Ester to Succinylated αs1-Casein during a Papain-catalyzed Reaction
- Analysis of Sulfhydryl Groups in Zein
- Purification of a Cysteine Proteinase Inhibitor from Rice, Oryza sativa L. japonica
- Phase Behavior of Enzymatically Modified Proteins in Concentrated Aqueous Systems
- Enzymatically Modified Gelatin as an Antifreeze Protein
- Involvement of Unmasked Serine Residues in Formation of Lysinoalanine: Verification by a Study with Dephosphorylated αsl-Casein and Poly- L-serine
- Metabolic Transit of Lysinoalanine in the Rat Body: Observation of Feeding Tests with Alkali-treated Casein and Gluten
- An Enzymatically Modified Protein Produced with Covalent Incorporation of L-Methionine for Use in Nutritional Improvement of Soy Protein
- Surface Properties of Enzymatically Modified Proteins in Aqueous Systems
- Chemical Properties of Enzymatically Modified Proteins Produced from Soy Protein by Covalent Attachment of Methionine
- Antifreeze Emulsions Produced from Linoleic Acid and Water Using Enzymatically Modified Gelatin
- Physicochemical Properties of Enzymatically Modified Gelatin as a Proteinaceous Surfactant
- Characterization of Foam- and Emulsion-stabilizing Functions of Enzymatically Modified Proteins with Surfactancy
- Properties of Zein in Relation to Its Precipitability
- Purification and Characterization of a Surface-active Macropeptide Produced from Succinylated αs1-Casein by Modification with Papain
- Peptic Hydrolysis of Bovine β-Lactoglobulin to Produce a Low-phenylalanine Peptide Foodstuff for Phenylketonuria
- Functional Expression and Enzymatic Properties of Two Sitophilus zeamais Cysteine Proteinases Showing Different Autolytic Processing Profiles In Vitro.
- Peanut-Skin Polyphenols, Procyanidin A1 and Epicatechin-(4β→6)-epicatechin-(2β→O→7, 4β→8)-catechin, Exert Cholesterol Micelle-Degrading Activity in Vitro