マイクロインジェクション法を用いたシロギス受精卵の凍結保存技術開発に関する研究

東京海洋大学博士学位論文 平成30年度(2018) 応用生命科学 課程博士 甲第504号指導教員: ストルスマン C.A.東京海洋大学201

Effects of extrusion process variables on the physical properties of oat containing extrudates

Oats are a good source of protein and dietary fibre, especially β-glucan. Due to the health benefits of β-glucan, oats have gained popularity in snack food formulations. The literature review deals with oats and its components, removal of lipids and fractionation of oat products. The particular emphasis of the literature review was given to studies on the effects of different oat fractions and extrusion process variables on the properties of oat-containing extrudates. The aim of this study was to find out how different oat fractions and extrusion process variables (screw speed, water content and feed rate) affect the physical and chemical properties of the extrudates. The measured physical properties were expansion, hardness and water content. Extrusion trials were carried out by using defatted oat endosperm flour (EF) as the main ingredient. Whole grain oat flour (WF) was used as a reference. To improve the nutritional quality, defatted oat protein concentrate (PC) and defatted oat bran concentrate (OBC) were added to EF. The oat fractions were defatted by supercritical carbon dioxide (SC-CO2). Pregelatinised corn starch (CS) and waxy corn starch (WS) were added in some trials to increase the expansion of the extrudates. A co-rotating twin-screw extruder was used for the extrusion. Different process variables were: water content of the mass (16, 18 and 20%), screw speed (240, 370 and 500 rpm) and feed rate (68, 76 and 84 g/min). The temperature profile of the extruder barrel was held constant in all of the trials: 40, 70, 70, 100, 110, 130 and 130 °C (sections 1–6 and die). Screw speed had significant effect on the expansion and hardness. Expansion increased and hardness decreased with increasing screw speed. Water content of the mass affected all the response variables in WF extrudates and all but not hardness and torque in EF extrudates. Increased water content of mass decreased the expansion and hardness in WF extrudates. Feed rate did not have significant effect on the physical properties. When using EF, more expanded and less hard extrudates compared to the WF were obtained. Addition of PC or OBC (10%) decreased the expansion and increased the hardness. Mixing of EF with corn starch (CS or WS; 30%) gave less hard and more expanded extrudates compared to pure EF. The highest expansion was achieved by the addition of WS. Even addition of OBC (20%) in a presence of WS (30%) gave highly expanded and less hard extrudates with high β-glucan content 7.4% (dry weight). Decreasing the particle size of OBC (by ultra-fine milling) or the molecular weight of β-glucan (by enzymatic hydrolysis) did not affect the physical properties of the extrudates even though small decrease in hardness was observed in the trial with enzyme-hydrolysed OBC. The results showed that defatted oat fractions can successfully be used in extrusion when mixed with corn starch. Screw speed had the most profound effect on the physical properties of the oat-containing extrudates followed by the water content of mass

Nondestructive Imaging of Cellular Solid Foods

The successful use of XMT in other fields of science (e.g., medical, agricultural, biological and material science) has led its further application in food structure characterization. Cellular solid structures have great impact on sensory properties and associated with also textural-mechanical properties. XMT is able to present rigorous quantitative information related to cellular architecture of solid foods such as cell size and distribution, cell wall thickness, cell connectedness and porosity both in 2D and 3D. The accurate microstructural characterization of cellular solid foods would also help food engineers and scientists to understand and develop links between structure–mechanical–sensory properties. Based on these and the use of numerical simulation technologies together with modelling approaches can be used to design novel food structures and textures. Furthermore, the noninvasive XMT technology does not require tedious sample preparation methods compared to other microscopy technologies such as light microscopy or confocal scanning light microscopy. The continuous development in data processing and equipment manufacturing technologies will enable the use of XMT technology for in-line or on-line food structure analysis during processing.Peer reviewe

Weight-length, length-length relationships and form factor of three flatfish species from the Bay of Bengal, Bangladesh

Biometrics such as weight-length relationships (WLRs), length-length relationships (LLRs), as well as form factor (a3.0) were investigated for three flatfish species, Cynoglossus lingua, Cynoglossus arel, and Brachirus pan which were captured using seines and gill nets between September 2021 and March 2022 from the Bay of Bengal, Bangladesh. The lengths were measured to adjacent 0.1 cm accuracy with a digital caliper and weights to the accuracy of 0.01 g with a digital balance for each individual. The WLRs were accurately adjusted for all species (r2 > 0.9500). Brachirus pan had the lowest b value of 2.9543, whereas C. arel had the highest b value of 3.2924 amongst the three species. For the investigated species of fish, LLRs were also highly significant (r2 > 0.9600, p < 0.01). The estimated form factor values were 0.0023 for B. pan, 0.0026 for C. arel, 0.0027 for C. lingua. New maximum total lengths for C. arel and B. pan have also been recorded. Since there are no weight-length relationships (WLRs), length-length relationships (LLRs), as well as form factor (a3.0) data for these species in Bangladesh; the information supplied here expands the depth of knowledge for these species

Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility

This study was jointly funded by the Academy of Finland (Academy Professorship, Kaisa Poutanen - grant number 131460) and by the Raisio Plc's Research Foundation (personal grant to Syed Ariful Alam, grant decisions of 2016).Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aimof this studywas to investigate howstructural differences of solid cereal foams (puffs vs. flakes) affect in vivo chewing and in vitro starch digestion. Four extruded puffs and flakes were produced from endosperm rye flour by extrusion processing without or with 10% rye bran (RB) addition. Extruded puffs and flakes were masticated by fifteen healthy females and the process was monitored using electromyography. Extruded puffs were more porous than flakes (97% vs 35%). The two productswere also significantly different (p b 0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p b 0.05, r=−0.950) and density and porosity (p b 0.05, r=−0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and theywere degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p b 0.05) differenceswere observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.Peer reviewe

Formulation and substantiation of homemade complementary baby food by selective feeding trial

The complementary food was prepared from dried grinded corn, bengal gram and sesame seed, banana, pumpkin and sugar with adequate amount. The results indicated that the crude protein, lipid, fibre, ash, moisture, energy and carbohydrate were higher than values in the proprietary formula. To evaluate the efficacy of this low cost complementary baby food on the growth of children between the age group 1 to 2 years and intervention program was carried out in an urban slum. For this trial feeding 18 children with various degrees of malnutrition were selected from slum dwellers by anthropometric indices. The children were classified as control and feeding group. The anthropometric indices of these children showed that control group suffers from continuous weight loss where as the feeding group showed positive correlation with the growth curve. Thus, complementary food processed from locally available food commodities must have a great potential in providing nutritious foods

Quality of Service in Software Defined Networking

Software Defined Networking SDN promises to provide a powerful way to introduce Quality of Service QoS concepts in today s communication networks SDN programmatically modifies the functionality and behavior of network devices using single high level program Software Defined Networking SDN instantiation OpenFlow has been designed according to these properties The realization of Quality of Service QoS concepts becomes possible in a flexible and dynamic manner with SDN This paper focuses on the existing architectures parameter such as response time switch capacity and bandwidth isolation that is calculated here Although concepts of QoS are well researched they were not realized in communication networks due to high implementation complexity and realization costs OpenFlow as the best-known SDN standard so far defines a standard protocol for network control These observations of switch variety may provide SDN application developer s insights when realizing QoS concepts in an SDN-based networ

Marketing System of Shrimp in Some Selected Areas of Bangladesh

A study was undertaken to examine the marketing system value chin analysis of shrimp in selected areas of Khulna district of Bangladesh during the month of March-April 2012. The objectives of the study were to estimate costs and margins, seasonal price variation and to test market integration of shrimp. Primary were used for this study. The higher marketing cost was incurred by aratdars and the lowest by retailer. On the other hand, retailers earned the highest net marketing margins.T he findings of the study revealed that the marketing of shrimp was a profitable business and some recommendations were provided for the improvement of shrimp marketing in the country. Keywords: Engle Granger co-integration, Market integration, marketing system, price behavio

Clinacanthus nutans: A review of the medicinal uses, pharmacology and phytochemistry

AbstractClinacanthus nutans Lindau is known as snake grass belonging to the Acanthaceae family. This plant has diverse and potential medicinal uses in traditional herbal medicine for treating skin rashes, insects and snake bites, lesions caused by herpes simplex virus, diabetes, and gout in Malaysia, Indonesia, Thailand and China. Phytochemical investigations documented the varied contents of bioactive compounds from this plant namely flavonoids, glycosides, glycoglycerolipids, cerebrosides and monoacylmonogalatosylglycerol. The pharmacological experiment proved that various types of extracts and pure compounds from this species exhibited a broad range of biological properties such as anti-inflammatory, antiviral, antioxidant, and anti-diabetic activities. The findings of toxicity study showed that extracts from this plant did not show any toxicity thus it can be used as strong therapeutic agents for specific diseased conditions. However, further experiments on chemical components and their mode of action showing biological activities are required to elucidate the complete phytochemical profile and assess to confirm their suitability for future drugs. This review summarizes the medicinal uses, phytochemistry and pharmacology of this plant in order to explore its therapeutic potential and gaps necessitating for prospected research work

Analysis of Marketing Efficiency, Value Addition and Spatial Co-Integration of Mozambique Tilapia (Oreochromis mossambicus) Fish in Some Selected Areas of Bangladesh

A study was undertaken to examine the value chain, value addition, marketing cost & margin, marketing efficiency and market integration of tilapia fish in selected areas of Bangladesh during the month of June-July 2013. The objectives of the study were to estimate costs and margins and to test market integration of tilapia fish. Primary and secondary data were used for this study. The higher marketing cost was incurred by paiker and the lowest by retailer. On the other hand, retailers earned the highest net marketing margins. Chain II was found the most efficient chain. Analysis of market integration shows that tilapia fish market in Bangladesh was well integrated. The findings of the study revealed that the marketing of tilapia was a profitable business and some recommendations were provided for the improvement of tilapia marketing in the country. Keywords: Value addition, marketing cost & margin, marketing efficiency and spatial co-integratio