ウシにおける気質、行動及び遺伝子多型との関係

内容の要約広島大学(Hiroshima University)博士(農学)Doctor of Agriculturedoctora

A note on degenerate type 2 Changhee polynomials and numbers

In this paper, we consider the degenerate type 2 Changhee numbers and polynomials cn,λ(x) and derive some new identities involving degenerate type 2 Changhee polynomials, the type 2 Changhee polynomials, the type 2 Euler polynomials, generalized Bell numbers, the Changhee-central numbers of the second kind and Euler polynomials by using the generating fuction method and the Riordan matrix method

Modelling the Growth of <i>Listeria monocytogenes</i> on Fresh-Cut Cucumbers at Various Storage Temperatures

The primary objective of this study was to investigate the behavior of Listeria monocytogenes (L. monocytogenes) on fresh-cut cucumbers. Fresh-cut cucumber samples were inoculated with a mixture of six strains of L. monocytogenes. The inoculated samples were stored at 5, 10, 15, 20, 25, 30, and 35 °C. The results demonstrated that L. monocytogenes was able to grow on fresh-cut cucumbers at all the evaluated temperatures, although its growth decreased but was not inhibited at 5 °C. An extreme storage temperature of 35 °C considerably reduced the lag time. L. monocytogenes growth on fresh-cut cucumbers was controlled for several days by storage at a low temperature, mainly at 5 °C. Thus, this product should only be stored at low temperatures. The growth process was fitted by the Baranyi model, with the specific growth rates equally well-fitted to the Ratkowsky square-root model. The R-square and mean square error values for the corresponding Ratkowsky square-root models were 0.97 (R2 > 0.95) and 0.02, respectively. The Baranyi and Ratkowsky square-root models exhibited good relevancy. The predictive models developed in this study can be used to estimate the risk assessment of L. monocytogenes on fresh-cut cucumber

Application of Procyanidins from <i>Aronia melanocarpa</i> (Michx.) Elliott in Fresh-Cut Apple Preservation

The aim of this study was to find a purely natural and effective preservative that could be used in fresh-cut apples extracting proanthocyanidin (PC) components from black chokeberry (Aronia melanocarpa (Michx.) Elliott) using DESs (deep eutectic solvents). DM130 microporous resins were used in purification experiments to obtain proanthocyanidin purifiers with a higher content. To investigate the free radical scavenging ability (DPPH, ·OH, O2−, ABTS) of the resulting proanthocyanidin purifiers, experiments were conducted due to their potent antioxidant properties. The results show that the polyphenol extract from black chokeberry demonstrated an excellent antioxidant capacity, with more than 95% scavenging of DPPH, ABTS and superoxide anion at concentrations above 0.1 mg/mL. Furthermore, the antibacterial efficacy of the product was also evaluated. The results of this study on the inhibitory ability of bacteria demonstrated that PC exhibited superior inhibitory efficacy against E. coli and S. aureus, with inhibitory circles of 16 ± 0.11 mm and 18 ± 0.09 mm, respectively. Conversely, PC demonstrated no inhibitory efficacy against A. niger and Penicillium sp. Finally, the effect of PC in preserving fresh-cut apples was tested in terms of weight loss, hardness, appearance and total number of microorganisms. The results demonstrated a 26.44% reduction in weight loss and a 13.5% increase in hardness, as well as a 98% reduction in total bacterial counts in apple pieces treated with 5 mg/mL of PC in comparison to those left untreated

Screening of Essential Oils and Effect of a Chitosan-Based Edible Coating Containing Cinnamon Oil on the Quality and Microbial Safety of Fresh-Cut Potatoes

Fresh-cut potatoes (Solanum tuberosum L.) are a popular food owing to their freshness, convenience, and health benefits. However, they might present a potentially high health risk to consumers during transportation, processing, and marketing. In the current study, 18 essential oils (EOs) were screened to test their antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA), and Escherichia coli O157:H7 (EC O157:H7). The antibacterial effectiveness of a chitosan edible coating (EC) containing cinnamon oil was evaluated against microorganisms on fresh-cut potatoes. Fresh-cut potatoes were treated with chitosan EC and chitosan EC containing different concentrations (0, 0.2, 0.4, and 0.6%, v/v) of cinnamon oil, and uncoated samples served as the control. The viability of naturally occurring microorganisms and artificially inoculated LM on fresh-cut potatoes was evaluated, as were the colour, weight loss, and firmness of potatoes, every 4 days for a total of 16 days at 4 &deg;C. The results demonstrate that the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33&ndash;30.47 mm, 22.01&ndash;31.31 mm, and 21.75&ndash;35.18 mm, respectively. The cinnamon oil exhibits the lowest MIC (0.313 &mu;L/mL) for four foodborne pathogens compared with oregano and pomelo oils. The chitosan EC containing 0.2% cinnamon oil effectively maintains the quality of fresh-cut potatoes including inhibiting the browning, preventing the weight loss, and maintaining the firmness. The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively. Therefore, the use of chitosan EC containing cinnamon oil might be a promising approach for the preservation of fresh-cut potatoes

Recent Advances in the Distribution, Chemical Composition, Health Benefits, and Application of the Fruit of <i>Siraitia grosvenorii</i>

The fruits of Siraitia grosvenorii (S. grosvenorii) have attracted a lot of scientific interest as part of the current healthy diet. S. grosvenorii has diverse health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, respiratory modulation, metabolic modulation, antitumor, and neuroprotective effects, as well as gastrointestinal function modulation. As a plant resource, S. grosvenorii has broad application prospects, which promotes the development of the horticultural industry. Moreover, Mogroside has attracted much attention as an important active ingredient of S. grosvenorii. This review provides an in-depth exploration of the distribution, chemical composition, health benefits, and application of S. grosvenorii, particularly Mogroside. This comprehensive exploration highlights the important therapeutic potential of S. grosvenorii, prompting further research into its applications. As value-added functional ingredients, S. grosvenorii and its constituents have significant potential for disease prevention and are widely used in the development of food and health supplements

Evaluation of Quality and Microbial Communities in Fermented Chinese Mustard Greens from Guangdong Province, China

Fermented Chinese mustard greens are popular fermented vegetable foods in Guangdong Province, China. In this study, the quality characteristics and microbial composition of fermented Chinese mustard greens from different regions, including Shantou (ST), Meizhou (MZ), Yunfu (YF), and Guangzhou (GZ), were evaluated. The colour and texture of fermented Chinese mustard greens were significantly different from those of ST, MZ, YF, and GZ. L* values were 48.62, 42.30, 32.43, and 34.02 in the stem parts of ST, MZ, YF, and GZ, respectively. The chewiness value was greater in GZ (131.26 N) than in MZ (53.25 N), YF (39.99 N), and GZ (24.22 N) zones. The microbial community structure determined by high-throughput sequencing (HTS) demonstrated that Firmicutes, Proteobacteria, and Campilobacterota were the predominant phyla. Lactobacillus was the most predominant microorganism in the MZ and GZ samples and accounted for a greater proportion of the microorganisms in the ST and YF samples. In addition to Lactobacillus, the relative abundances of Cobetia and Weissella were greater in the ST group, while those of Halomonas and Pediococcus were greater in the YF group. There was a significant correlation between the microbial composition and quality indices (colour and texture) among the samples from the four regions. The quality of the fermented Chinese mustard greens in MZ and GZ was significantly different from that of other samples in ST and YF. The Lactobacillus genus (Lactobacillus plantarum and Lactobacillus selangorensis) in MZ and GZ contributed to changes in colour (b*, C*, L*, a*) and texture (firmness and chewiness). This study provided a comprehensive correlation between quality and microbial composition of fermented Chinese mustard greens from different regions in Guangdong Province. The evaluation and correlation between quality and microbiota are helpful for guiding future improvements in fermentation processes and manufacturing high-quality fermented Chinese mustard greens