Regional Vitalization through Global Interaction: Lessons from the Snakegourd (Ceylon Uri) Project in the Suzuka City

Snakegourd is famous among the South and Southeast Asian countries for its medicinal and nutritional value and the low calorie content. However, although it has been growing in the Okinawa area since the Meiji era, the dishes prepared by using this vegetable are unpopular in Japan, which may be attributable to the lack of correct information. Snakegourd is not known as a vegetable to the people in general and, it has not being subjected to analysis in the books on food composition in Japan. This implies that the snakegourd is not beingtreated as a vegetable even among the food-professionals even though it is marginally used for cooking by a small minority of the people in this country.Suzuka International University (SIU) launched the"snakegourd project"to rectify this situtation and to introduce this crop as a new vegetable to Japan from the Suzuka City. SIU used the"Suzuka Consortium of theIndustry-University-Government Interaction" as the supporting network for implementing this project.Preliminary research findings of the project show that this vegetable can be grown successfully in this area and the dishes prepared by using snakegourd are quite acceptable for the Japanese taste. In addition, research activities by the project participants showed that this vegetable can also be grown in the form of a "greencurtain", which can be used for shading during the summer. Moreover, a vitalized region can be expected thanks to the increased participation of the people and organizations belonging to different social, economic and industrial categories for this project

アレルギー ト コウアレルギー ショクヒン

In this review, I summarized the mechanism of allergy and some anti-allergy foods and food compositions.An allergy is a social concern in today\u27s Japan.It is mentioned about allergic disease mechanism, and about anti-allergy foods, lactic ferments, oligosaccharide, apple, tomato, carrot, etc.The physiological function of food isn\u27t strong like medicine for allergy.But, food is safe and there is no side effect and it can be taken every day. That is the factor that it pays attention to foods

ナレズシ ノ デンショウ

In this paper, the result researched about a certain tradition of nare-zushi , an old-fashioned form sushi, in Wakayama Prefecture Shinguu City is reported.Nare-zushi is fermented food which is pickled salted fish and the cool cooked rice and exists in each place in Japan. In Mie Prefecture, nare-zushi of Sweet fish, Gizzard shad and Pacific saury is made. The nare-zushi of Sweet fish and Gizzard shad has already been reported.The nare-zushi of Pacific saury, because hearing investigation wasn\u27t being done, is reported here.Usually, nare-zushi is made in winter in order to avoid the heat of summer, but it was made here during one year. Therefore, an idea was given about stocking of the fish,the seasoning and the control of temperature.The kind of the fish was Sweet fish and Pacific saury and Mackerel. The rice put with the fish was used Akitakomachi. A fermentation period was about three weeks.I compare this result with the result of research which has already gone and want to use it for a help of the tradition

日本食品標準成分表に見る食品分析技術の変化

I made a comparison between the Standard Tables of Food Composition in Japan fifth and forth revised edition in order to comprehend the latest food analysis technique. There was no change in analysis technique for water, protein, lipid, carbohydrates, and ash. On analysis technique for Fe, atomic absorption spectrometry was added to absorption spectrophotometry. On analysis technique for retinol, carotene, vitamin B_1, B_2, and C, fluorescence analysis and spectrophotometric analysis changed to high performance liquid chromatography

食物アレルギーと食物アレルゲン

In this review, I summarize the mechanism of the food allergy and the allergen. As for the food allergy from the disease mechanism, I type allergy occupies the most part. I type allergy depends on IgE, and it is called the quick response type and the anaphylaxis type. And, there are the latex-fruit syndrome and the food dependent exercise-induced anaphylaxis in the disease mechanism though it isn\u27t still clear. The food which includes an allergen is five items as a food of the special raw material that indication is required. It has twenty items as an indication recommendation list of articles. Food allergens are mentioned around these foods. There is relation with other allergies as for the food allergy, and complicated. It hopes for the immediate correspondence to make an allergic subject be relieved and can live

Refeeding Hypophosphatemia in Anorexia Nervosa

Objective: Refeeding in patients with anorexia nervosa (AN) is associated with a risk of refeeding syndrome (RS), which is a disruption in metabolism with a variety of features including hypophosphatemia. We evaluated the risk factors for refeeding hypophosphatemia (RH) during nutritional replenishment in Japanese patients with AN. Methods: We retrospectively examined clinical data for 99 female inpatients (mean age 30.9 ± 10.7 years, range: 9 to 56 years). Results: RH (phosphate <2.3 mg/dL) occurred within 4.8 ± 3.7 days of hospital admission and was still observed at 28 days after admission in 21 of the 99 cases (21.2%). Oral or intravenous phosphate was given to some patients to treat or prevent RH. Patients with RH had a significantly lower body mass index, were older, and had higher blood urea nitrogen than those without RH. Severe complications associated with RH were recorded in only one patient who showed convulsions and disturbed consciousness at day 3 when her serum phosphate level was 1.6 mg/dL. Conclusion: The significant risk factors for RH that we identified were lower BMI, older age, and higher blood urea nitrogen at admission. No significant difference in total energy intake was seen between the RH and no RH groups, suggesting that RH may not be entirely correlated with energy intake. Precisely predicting and preventing RH is difficult, even in patients with AN who are given phosphate for prophylaxis. Thus, serum phosphate levels should be monitored for at least 5-10 days after admission

パン生地における冷凍障害(自然科学)

パン生地における冷凍障害の機構を分子レベルで明らかにすることを目的とし,パン酵母の耐冷凍性および冷凍パン生地における膨化・酵母の発酵能,パンの品質評価の研究を行った。パン酵母について,冷凍耐性のものと冷凍感受性のものを用いて検討したところ,次の結果が得られた。酵母を温度条件を変えて培養後,冷凍すると,酵母は次第に死滅していった。この現象は冷凍貯蔵前の培養温度が高く培養時間が長いほど顕著であった。また,冷凍温度が高く,冷凍期間が長いほど酵母の生存率が低下した。これらのことより,冷凍前の酵母の生育状態および冷凍条件がその後の酵母の生育に大きな影響を及ぼすことが明らかとなった。パン生地の膨化速度は冷凍期間が長くなると低下し,酵母の生存率測定結果と一致した。CO_2発生量測定によるドウ中の酵母の発酵能にも冷凍の影響が見られた。しかし,パンを焼いた時の品質評価においてはパン生地調製条件の影響がほとんど見られず,パン生地の冷凍貯蔵に対する影響は単なる酵母の生育状態だけで議論できないことを示唆する結果となった

製パンへの酵素の利用(自然科学)

製パン性における酵素添加の影響を明らかにすることを目的とし,パン生地(ドウ)の物性およびパンの品質評価の研究を行った。細菌由来のα-アミラーゼを用いて検討したところ,次の結果が得られた。パン比容積は酵素添加による増大効果が見られなかった。パン内相の物性は酵素添加により柔らかく,弾性的になった。また,フロア時間の短縮化,老化防止の効果も見られた。ドウの物性は,動的粘弾性,粘着性ともに酵素添加による影響が見られ,ドウの性質が柔らかくなった。粘着性は低下した。これらの結果から,細菌由来のα-アミラーゼ添加によるパン及びドウの性質への影響が確認でき,パン改良剤としての可能性が示唆された