耐病虫性・多収・高イソフラボン含量ダイズ新品種「ふくいぶき」の育成

A new soybean [Glycine max (L.) Merr.] cultivar called "Fukuibuki", registered as "Soybean Norin 122", was developed in 2002 at the National Agricultural Research Center for Tohoku Region. This cultivar is a cross of "Tohoku 96" and "Dewamusume", selected for resistance to both Soybean Mosaic Virus (SMV) and Soybean Cyst Nematode (SCN, Heterodera glycines Ichinohe), with high lodging resistance. It is classified in group III in terms of days to maturity. "Fukuibuki" features purple flowers, gray pubescence, and broad leaflets and brown pods at maturity. It has a medium stem height with determinate growth. It is resistant to SCN and SMV (strains A, B, C, D). It shows good productivity both upland and in drained paddy field. The seeds of "Fukuibuki" are medium large, dull whitish yellow with yellow hila. The protein content of "Fukuibuki" is similar to that of "Suzuyutaka". It has good suitability for Tofu processing and a higher isoflavone content than "Suzuyutaka". It would show good productivity in southern parts of the Tohoku district and in the Hokuriku district. "Fukuibuki" was released in 2002 as a recommended new cultivar in Fukushima prefecture.「ふくいぶき」は, 1988 年にダイズモザイクウイルス抵抗性, ダイズシストセンチュウ抵抗性, および強茎化を目標に, 「東北96 号」を母に, 「デワムスメ」を父として人工交配を行い, 以後, 選抜・固定を図り, 育成した品種である。本品種はダイズモザイクウイルス抵抗性 (A, B, C, D 各系統) とダイズシストセンチュウ抵抗性が強であり, 主力品種の「スズユタカ」と比べ, 倒伏抵抗性が強く, 子実収量は育成地と福島県においてやや多収である。　粒の大きさは「スズユタカ」よりやや大きい中の大に属し, 臍色は黄, 種皮色は黄白である。裂皮の難易は中で, 外観品質は「スズユタカ」よりやや優れる。子実中の粗蛋白質含有率は「スズユタカ」とほぼ同等で, 豆腐加工適性は良好である上, 機能性成分であるイソフラボンの子実および豆乳中の含量が高いことから, 高イソフラボン含量豆腐の製造が可能である。　栽培適地は東北南部および北陸地域である。2002 年に奨励品種として採用した福島県では, 現有奨励品種の「スズユタカ」は機械化適性, 「タチナガハ」は耐病虫性にやや難点があり, それらが改善された本品種の普及を進める。イソフラボン含量が高く豆腐加工適性も高いため, 高付加価値品種として今後の普及が期待される

老人肺結核とその合併症に関する考察

Article信州医学雑誌 21(4): 401-420(1973)journal articl

温暖地向けリポキシゲナーゼ全欠のダイズ新品種「こがねさやか」の育成とその特性

A new soybean [Glycine max (L.) Merr.] cultivar "Koganesayaka" was developed at NARO Western Region Agricultural Research Center in 2014. In order to develop a cultivar lacking three lipoxygenase isozymes (L-1, L-2, L-3) for temperate regions, plants were selected from a cross between "L-star" and "Sachiyutaka". The date of maturity of "Koganesayaka" is almost same that of "Sachiyutaka" at Zentsuji, Kagawa (Latitude 34° 13\u27 37" N, Longitude 133° 46\u27 39" E). The cultivar was classified into group IV based on the date of maturity. "Koganesayaka" has purple flowers, gray pubescence, pointed ovate leaflets and light brown pods at maturity. It shows a determinate growth type. "Koganesayaka" has a medium plant height. There is little occurrence of delayed leaf senescence. Yields of "Koganesayaka" are higher than that of "Sachiyutaka". The seed characteristics of "Koganesayaka" are yellowish white in ground color of seed coat, yellow in hilum color, large size seed and lacking three lipoxygenase isozymes. It is suitable for processing soy milk and tofu made from "Koganesayaka", because of reducing a beany flavor by lipoxygenase isozymes deletion. Also, it is suitable for soy sauce and miso (soybean paste) production. Kinki, Chugoku and Shikoku district are compatible with cultivation of "Koganesayaka"

定型的症候を呈した悪性胃カルチノイド症例の臨床と剖検

Article信州医学雑誌 24(3): 215-227(1976)journal articl

I-2. 新潟県南部・長野県北部地方における豆類および雑穀の収集, 生物研, 1988年

A plant collection was carried out in paddy areas and hilly areas at Tsunan Town, Naka - uonuma District, Niigata Prefecture and Sakae Town, Shimomizunai District, Nagano Prefecture from November 14th to 16th, 1988. A total of 59 indigeneous varieties were collected. Among them, 17 varieties of soybean (Glycine max), 11 of adzuki bean (Vigna angularis), 7 of common bean (Phaseolus vulgaris), 5 of maize (Zea mays) were main collections. A large diversity on the seed testa color, yellowish white, green, brown and black, was observed in soybean. Adzuki bean collected has a small variation of seed testa color and seed size compared with the collections obtained in Fukushima and Ibaraki Prefectures. Only red color of seed testa was detected in adzuki bean. In the area explored, maize was called "Tomame" , "Mochimame" and "Mochitomame", of which the common word "mame" means beans. Two endosperm types of maize, waxy and non-waxy were found. As Sakae Town has been called Akiyama District, having been famous of shifting cultivation, we expected that farmers are still cultivating some indigenous millets. However, only two varieties of common millet were collected. One variety has a glutinous and another has a non-glutinous endosperm

2 Cases of Granular Cell Tumor

We reported two cases of granular cell tumor. One case was found in the tongue of a 57-year-old woman and the other in the cheek of a 37-year-old man. We performed histiopathologic, light microscopic, electron microscopic and immunohistochemical examination, and determined that these tumors are derived from neural tissue. We reviewed the 36 tumors listed in the Japanese references

Two Cases of Simple Bone Cyst Including a bilateral case

Two cases of simple bone cyst which appeared in the mandibular body region in a 31-year-old man and 26-year-old man were reported. The cyst in the former was curetted, but in the latter it was preserved after extraction of the unerupted mandibular third molar which had been enveloped. The cavities were filled roentgenographically on the healing of the lesion in both cases. 54 cases of simple bone cyst shown in the Japanese articles and in this article were evaluated

小豆の煮熟時間の違いによる餡のレジスタントスターチ量について

Background and objectives：Traditional Japanese sweets are very popular and are often eaten in middleage and elderly people. A lot of traditional Japanese sweets are made from adzuki bean paste, which is called “An”. Adzuki beans are a good source of carbohydrate as well as of protein, because they are starchy pulse. Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently, many researchers suggest taking this new type of dietary fiber for our health benefits. The purpose of this study was to investigate that the effect of different cooking times on RS contents and particle morphology of adzuki bean paste “An”.Methods：Adzuki beans were boiled 50, 70, 90 minutes with five times volume of water. After grinding, the mixture was strained through a sieve in order to remove husk and put into cheesecloth. Then, 6kg of stone was placed on the cheesecloth for 1 hour to dehydrate “An”. Each treatment of “An” was analyzed RS contents and observed “An” particles by optical microscope.Results：RS contents of “An” of 50, 70, 90 minutes cooking time were 6.4%, 5.0%, 4.4%, respectively. These results showed that the longer adzuki beans were cooked, the less amounts of RS were formed. Optical microscope observation showed that longer cooking time increased damaged or ruptured “An” particles.Conclusions：These results indicated that damaged “An” particles had more digestible than intact “An”particles. It might be possible that intact “An” particles resist digestive enzymes. Furthermore, starch inside ‘An’ particles might be altered their structure during cooking. These change would be affected RS contents of adzuki bean paste “An”

研究業績の抄録

Article信州大学農学部農場報告 1: 86-120(1980)articl