Introduction to an agenda in the laboratory course for applied food science : Preparation and development of sports drinks

At Musashigaoka College, the "Preparation and Development of Sports Drinks" class is conducted in the laboratory course for applied food science. This paper introduces our approach in this course, and reports student awareness regarding sports drinks, together with the educational effectiveness as well as student\u27s evaluation of the laboratory course

Development of a Vertex Finding Algorithm using Recurrent Neural Network

Deep learning is a rapidly-evolving technology with possibility to significantly improve physics reach of collider experiments. In this study we developed a novel algorithm of vertex finding for future lepton colliders such as the International Linear Collider. We deploy two networks; one is simple fully-connected layers to look for vertex seeds from track pairs, and the other is a customized Recurrent Neural Network with an attention mechanism and an encoder-decoder structure to associate tracks to the vertex seeds. The performance of the vertex finder is compared with the standard ILC reconstruction algorithm.Comment: 8 pages, 8 figures, preliminary version currently under review by IL

タマネギのさらし処理による成分変化

Soak process of food was used commonly for vegetables to take away odor, harshness and color. In this study, the effect of soak on the properties and tastes of onion were investigated. In soaking onion with water, the bitter and hot taste in the slice decreased, and stimulus taste softened. In addition, the odor specific to the raw onion slice decreased after soaking with water. For texture characteristics, the onion soaked water was softer and less fibrous. The properties and tastes of water-soaked onion were superior to nontreated slice onion. Soaking for longer time with water caused no changes in sucrose contents of slice onion. There was no influence on invertase, the enzyme which cause sucrose degradation

A nutritional evaluation of some soft drinks as supply sources for vitamin C

A novel index (designated PAIM), in which nutritional losses as a result of cooking and practical intake in a typical meal were considered, was applied to the evaluation of ascorbic acid content in several commercially available soft drinks. This index successfully enabled a comparative examination between various foods and drinks as supply sources of ascorbic acids. Employing this index, in the seven soft drinks tested, two products were assessed as effective sources for ascorbic acid affording values nearly satisfying the daily recommended dietary allowance; furthermore, the remaining five products were superior to some foods after cooking. These results suggested that soft drinks might be regarded as an off-handed optional source of ascorbic acid

味覚と運動 : 官能検査手法の検討 第2報 閾値の解析方法について

Analytical procedure of sucrose threshold was studied. Threshold was measured by the method of limits. Analyzing of these ranked data, some procedures were applied such as Triangle test, calculation of Geometric mean and Logistic analysis. The results are as follows. 1) There was no variation in the values evaluated by Triangle test and Logistic analysis using computer. 2) Threshold evaluated by calculation of Geometric mean was not correct, because the value varied with the technique of the method of limits. 3) Logistic analysis using computer evaluated correct threshold and the fiducial limits

Screening for biological activity of coffee extracts

An investigation regarding the biological activity of coffee extracts was conducted based on their antibacterial, antifungal, antiviral, TNF-a production promoting, neurite outgrowth promoting, melanin synthesis inhibiting, telomerase inhibiting and human hair outer root sheath cell outgrowth promoting actions. As a result, methanol (MeOH) and hot water extracts of Toraja coffee (sour taste) and Mandarin coffee (bitter taste) demonstrated anti-IHNV, anti- human influenza virus and melanin synthesis inhibiting activities. In particular, melanin synthesis inhibiting activity of MeOH and hot water extracts was comparable to that of arbutin, an active substance widely used to whitening cosmetics. This finding is promising with respect to the development of new natural whitening cosmetics supplemented with coffee extracts

Differentiation of hypertrophic chondrocytes from human iPSCs for the in vitro modeling of chondrodysplasias

iPS細胞から肥大軟骨細胞への誘導法を確立し、成長板疾患の病態再現に成功. 京都大学プレスリリース. 2021-02-26.Reprogramming children's cells to study cartilage diseases. 京都大学プレスリリース. 2021-02-26.Chondrodysplasias are hereditary diseases caused by mutations in the components of growth cartilage. Although the unfolded protein response (UPR) has been identified as a key disease mechanism in mouse models, no suitable in vitro system has been reported to analyze the pathology in humans. Here, we developed a three-dimensional culture protocol to differentiate hypertrophic chondrocytes from induced pluripotent stem cells (iPSCs) and examine the phenotype caused by MATN3 and COL10A1 mutations. Intracellular MATN3 or COL10 retention resulted in increased ER stress markers and ER size in most mutants, but activation of the UPR was dependent on the mutation. Transcriptome analysis confirmed a UPR with wide-ranging changes in bone homeostasis, extracellular matrix composition, and lipid metabolism in the MATN3 T120M mutant, which further showed altered cellular morphology in iPSC-derived growth-plate-like structures in vivo. We then applied our in vitro model to drug testing, whereby trimethylamine N-oxide led to a reduction of ER stress and intracellular MATN3