ハイヨウセイ キン イシュク オ フセグ コウユビキチンカ ペプチド Cblin Cbl-b inhibitor ノ コウキノウカ

Skeletal muscle atrophy caused by unloading is characterized by both decreased responsiveness to myogenic growth factors and increased proteolysis. In our previous studies, it has been shown that ubiquitin ligase Cbl-b interacted and degraded the IGF-1 signaling intermediate IRS-1. We also reported that a peptide mimetic of tyrosin608-phosphorylated IRS-1 （DGpYMP）, named Cblin, Cbl-b inhibitor. However, Cblin may tend to be degraded by aminopeptidase in vivo. We aimed to confirm whether Cblin inhibiter muscle atrophy caused by glucocorticoids in mouse C2C12 myotubes, and effects of the modified Cblin N-terminus to prevent it from degradation. Pretreatment with Cblin significantly prevented the decrease in diameters of C2C12 myotubes treated with dexamethasone, and IRS-1 degradation, expression of atrogenes mRNA was repressed, and phosphorylation of Akt/mTOR was also protected. Moreover, the 50％ inhibitory concentration of N -myristoylated Cblin and Cblin for Cbl-b-mediated IRS-1 ubiquitination was 35μM and 120μM, respectively. In addition, N -myristoylated Cblin significantly inhibited the dexamethasone-induced reduction of myotube diameter. Taken together, these results suggest that Cblin Cblin prevented the dexamethasone induced myotube atrophy, and N -myristoyled Cblin is more effective than nonmodified Cblin in prevention of muscle atrophy

Ｎ末端へミリストイル化を施したCbl-bユビキチン化活性阻害剤は、グルココルチコイド誘導性の筋萎縮を抑制する。

A DGpYMP peptide mimetic of tyrosine608-phosphorylated insulin receptor substrate-1 (IRS-1), named Cblin, was previously shown to significantly inhibit Cbl-b-mediated IRS-1 ubiquitination. In the present study, we developed N-myristoylated Cblin and investigated whether it was effective in preventing glucocorticoid-induced muscle atrophy. Using HEK293 cells overexpressing Cbl-b, IRS-1 and ubiquitin, we showed that the 50% inhibitory concentrations of Cbl-b-mediated IRS-1 ubiquitination by N-myristoylated Cblin and Cblin were 30 and 120 μM, respectively. Regarding the DEX-induced atrophy of C2C12 myotubes, N-myristoylated Cblin was more effective than Cblin for inhibiting the DEX-induced decreases in C2C12 myotube diameter and IRS-1 degradation. The inhibitory efficacy of N-myristoylated Cblin on IRS-1 ubiquitination in C2C12 myotubes was approximately fourfold larger than that of Cblin. Furthermore, N-myristoylation increased the incorporation of Cblin into HEK293 cells approximately 10-folds. Finally, we demonstrated that N-myristoylated Cblin prevented the wet weight loss, IRS-1 degradation, and MAFbx/atrogin-1 and MuRF-1 expression in gastrocnemius muscle of DEX-treated mice approximately fourfold more effectively than Cblin. Taken together, these results suggest that N-myristoylated Cblin prevents DEX-induced skeletal muscle atrophy in vitro and in vivo, and that N-myristoylated Cblin more effectively prevents muscle atrophy than unmodified Cblin

石狩市の地産地消における福祉事業所利用者 (障がい者) への就労支援

石狩市では、消費者の食の安全・安心や健康への関心の高まりにより、"地産地消の推進"が図られている。平成24年度の本学のゼミ活動において、石狩産小麦を用いた商品「いしかりベーグル」の開発及び加工販売を行うことにより、地域への貢献の可能性を示すことができた。その後の「いしかりベーグル」の発展・継続について勘案していたところ、福祉事業サムリブより加工販売引継の要請があった。石狩市では障がい者就労支援の取り組みが行われているが、地域の大学生が、直接福祉事業所利用者に製造技術を支援した例はみられない。利用者が技術を身につけ自己の確立に寄与できることは有意義であり、本研究では、「いしかりベーグル」のレシピ譲渡とともに、利用者の製造技術獲得への支援をすることを目的とした。その結果、石狩産小麦を用いたベーグルのレシピ譲渡・利用者の製造技術獲得ができたことで地産地消活動の拡大に貢献することが可能となった

米粉を利用した商品の特性および嗜好性に関する研究

In order to promote the use of rice flour as an ingredient, in the present study we made a chiffon cake and white sauce using rice flour and examined the foodscientific characteristics and sensory test results with the aim of better understanding its possible uses. The color (ΔE) of the chiffon cake was evaluated at 2.1 before heating and 2.0 after heating,which corresponds to a - "noticeable" - change in color. The sensory test showed that the chiffon cake made from rice flour was regarded as moister,more fragrant and tasted better than that made using wheat flour, and was preferred in the overall assessment. The sensory test for the white sauce showed that the sauce made using rice flour was evaluated higher in terms of glossiness,appearance and fragrance than that made using wheat flour. These results suggest the practicality of rice flour in the preparation of items such as chiffon cake and white sauce

北海道石狩産小麦粉の普及に関する研究

In recent years, the popularization of food produced in Hokkaido has been encouraged through the promotion of concepts such "local production for local consumption"and "food education"generally across Hokkaido. In Ishikari City, there has been a move to develop a range of products using either "Haru yo Koi" (bread flour) or "Kita Honami"(cake flour), both produced locally in Hokkaido. Here, we reported an example of the measures under taken through university industry research collaboration utilizing flour produced in Ishikari City, Hokkaido. Bagels, made from Ishikari flour into which cherry tomato puree was added, were sold and a questionnaire survey was distributed to customers. From these results, it appears that further product development using wheat from Ishikari can enable the promotion of the concept of local production for local consumption

ユースサッカーチームへの栄養支援の実践に関する研究 : 継続的栄養支援の効果として選手の食事内容に関する数的分析の試み

An adequate dietary intake is particularly important in young athletes as any deficiency or excess may not only affect performance but also disturb growth. We have been supporting a youth soccer team (player\u27s age;13-15 years) by providing information on adequate dietary intake for growing youth soccer players. However, no data were available concerning the effectiveness of continuous nutritional support for young athletes. The purpose of this study was to assess the effectiveness of continuing nutritional support for 3 years. For this purpose, we undertook a preliminary semi-quantitative analysis of diet content among team players receiving nutritional supports for 3 years. In practice, adequacy of dietary intake was scored according to how many items from a "Japanese-style diet" were included in breakfast and supper. Eleven items from "Japanese-style diet" were selected for this evaluation. Adequacy was semi-quantitatively compared between the first and third years. Forty-three out of 75 youth players were chosen for semi-quantitative analysis of diet content based on the accuracy of their food intake record, and were divided into three groups on the basis of changes in score for adequacy of dietary intake. The first group (n=9)showed an increased score in the 3rd year compared with the 1st year, the second group (n=24)showed only a slight change and the third group (n=10)showed a decrease in score in the 3rd year, indicating that the nutritional support did not work efficiently for this group. These preliminary results show that continuous nutritional support did not work effectively for all young athletes in this team when adequacy of dietary intake was assessed according to the number of "Japanese-style diet" items; however, the present results further suggest that this "Japanese-style diet" based assessment may help to increase the effectiveness of continuous nutritional support for young athletes. Studies are in progress to improve this "Japanese-style diet" based assessment including item selection and scoring system

女子大生の食事摂取状況とアレルギーとの関連

The purpose of this preliminary study was to investigate the relationship between daily food intake and various allergic diseases; i.e., atopic dermatitis, bronchial asthma, allergic rhinitis and so on, among young students of the women\u27s university. Food intake was examined using a food frequency questionnaire and the presence of allergic diseases was ascertained by self-statement. The results clearly showed that the amounts of all kinds of vegetables and of oil and fats ingested by the students with allergic diseases were less than those by students without allergic diseases. These observations suggest that certain correlations may exist between the amount of vegetables ingested and the occurrence of allergic diseases. Further study is required to more fully clarify these findings