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Yoshiteru YAHIRO
1989 Volume 30 Issue 5 Pages
351-358
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Katsuyoshi KUWABARA, Hisashi MATSUMOTO, Yasuyuki MURAKAMI, Takahiro NI ...
1989 Volume 30 Issue 5 Pages
359-366_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Residue levels of organochlorine pesticides and PCBs were determined for 135 fishes and shellfishes collected from markets in Osaka Prefecture and other regions from 1976 to 1987 (unit=μg/kg, ppb on whole & wet basis). There were no clear changes in the levels during the period and there were no cases which exceeded the tentative regulation value of PCBs for foods in Japan.
Organochlorine compounds were distributed in the range of N. D. to a few tens of ppb in butterfly bream, shrimps and flat fish, and were more widespread in horse mackerel, sardines, mackerel and hairtail. The residue level in yellowtail, or young yellowtail was more widely distributed, though this could not be characterized distinctly on account of an insufficient number of samples.
Spanish mackerel was noted to have a remarkably wide distribution of leveles of DDT compounds and α, β, γ-HCH in spite of similar orders of magnitude of PCBs, δ-HCH and dieldrin in comparison to other fish and shellfish samples. Consequently, the inclusion of Spanish mackerel in the daily diet might significantly raise the total daily intake of those compounds.
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Masae KOBAYASHI, Shigeru AKIYAMA, Masato IWASHITA, Akira SUZUKI
1989 Volume 30 Issue 5 Pages
367-374_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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The bactericidal effect of a sodium chlorite preparation recently developed in the USA was examined with several test methods (available chlorine germicidal equivalent concentration method in A. O. A. C., phenol coefficient method and phenol coefficient method under dirty conditions). The changes with the lapse of time of available chlorine and bactericidal effect were also examined. The base NaClO
2 solution exhibited no bactericidal effect, but when lactic acid was added as the activator, it became effective.
Base concentration of NaClO
2 (%) and available chlorine concentration (ppm) with the activator allowing growth at 5min but not 10min of
E. coli,
P. aeruginosa,
S. aureus and
B. subtilis spores were 0.029 (500), 0.014 (250), 0.058 (1000) and 0.23% (4000ppm), respectively. On the other hand, the corresponding values of sodium hypochlorite were 0.015 (150) of
E. coli and
P. aeruginosa and 0.025% (250ppm) of
S. aureus and
B. subtilis spores.
These results indicated that equivalent bactericidal effects at almost the same concentration of both NaClO
2 and NaClO could be expected of
P. aeruginosa, but the base concentration of the NaClO
2 preparation needed to be several times as high as that of NaClO in order to obtain equivalent bactericidal effects of the other 3 species. Bactericidal effect of
E. coli under dirty conditions was one-half of that in clean conditions for NaClO
2 and from one-third to one-fifth for NaClO. The degree of decrease suggested less influence of dirty conditions for NaClO
2.
Available chlorine immediately after preparing the use dilution was decreased to one-half, one-fourth…one-fortieth with the lapse of preservation time. However, the bactericidal effect was enhanced from 1 day after the preparation, continued to increase or remained constant up to 7 days and was lower after 10 days.
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Tomoko NAGATA, Masanobu SAEKI, Tetuya IIDA, Minoru KATAOKA, Rinpei INO
1989 Volume 30 Issue 5 Pages
375-383_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Sulfadimethoxine (SDM) and sulfamonomethoxine (SMM) were fed to laying hens for 3 weeks at dietary levels of 0, 25, 50 and 100ppm. Thereafter the drug-free diet was fed to all hens for another 2 weeks.
Concentrations of SDM in egg yolk and albumen increased rapidly after feeding SDM, reaching plateau levels on the 9-12th day, and 6-12th day, respectively. After the withdrawal of dietary SDM, SDM in egg yolk and albumen decreased to below the detection limit on the 7-8th day and 3rd-5th day, respectively.
Concentrations of SMM in egg yolk and albumen increased rapidly after feeding SMM and reached plateau levels on the 5-6th day. After the withdrawal of dietary SMM, SMM in egg yolk and albumen decreased to below the detection limit on the 5-8th and 3rd-4th day, respectively.
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Tomoyuki MIYAZAKI, Tsuneo HASHIMOTO, Tsutomu MARUYAMA, Masao MATSUMOTO ...
1989 Volume 30 Issue 5 Pages
384-389_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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A high performance liquid chromatographic procedure with ultraviolet detection was developed for determination of 15 anabolic agents in beef. The following agents were studied. Estrogens: zeranol, 17α-estradiol, 17β-estradiol, dienestrol, diethylstilbestrol, hexestrol, 17α-ethynylestradiol; ketosteroids: 19-nortestosterone, testosterone, progesterone, 17α-methyltestosterone, medroxyprogesterone; esters: 17β-estradiol 3-benzoate, medroxy progesterone acetate, melengestrol acetate.
These agents were extracted with acetonitrile from beef and reextracted into dichloromethane. The concentrated crude extract was purified by liquid-liquid partition between hexane and 90% methanol, and then fractionated into two parts (ketosteroids and esters fraction and estrogens fraction) by chromatography on Bond Elut DEA. Each fraction was further purified on an LH20 column and subjected to high performance liquid chromatography. Ketosteroids and esters were determined on a LiChrospher RP-18 (4×250mm) column with McCN: H
2O=65:35 as the mobile phase at 240nm and at 290nm for melengestrol acetate, and estrogens were determined on the same column with McCN: H
2O=50:65 at 230nm. Fifteen anabolic agents in beef at levels as low as
ca. 10ppb were determined by the proposed method. The mean recoveries of these compounds added to beef at 20ppb were 78.4-100.8%.
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Yukihiro GODA, Reiko SAITO, Kyoko SATO, Mieko KAMIKURA, Kunitoshi YOSH ...
1989 Volume 30 Issue 5 Pages
390-395_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Ion chromatographic methods with monitoring by measuring conductivity (CD method) and UV absorption at 215nm (UV method) are presented for the determination of inorganic iodides in Food Red No. 3 (R3; C. I. 45430, C. I. Food Red 14) and Food Red No. 105 (R105; C. I. 45440, C. I. Acid Red 94).
After decolorization through a commercial ion-exchange cartridge, R3 and R105 dissolved in water were ion-chromatographed under two operating conditions (CD method, the same as described previously; UV method, TSK-gel IC-Anion PW with Tsk-guard IC-A column with gluconate-borate buffer mainly containing 1.3m
M sodium gluconate, 1.3m
M sodium borate and 30m
M boric acid). The recoveries of NaI (0.118mg) added to R3 and R105 standards (30mg) were 104.3 and 106.3% (CD method), and 97.1 and 101.2% (UV method), respectively.
Thirty-one commercial samples of R3 and nine commercial samples of R105 were analyzed by the CD method. All of the commercial R3 except for three samples contained inorganic iodides calculated as NaI above 0.02% (the determination limit) and the highest and average contents were 0.26 and 0.064%, respectively. As for the commercial R105, the contents of inorganic iodides were determined to be 0.06-0.26% and the average was 0.12%. The iodide content averages classified according to manufacturers show large differences for both colors, taking account of their standard deviations. Since we observed increases of inorganic iodides in the solutions of R3 and R105 after storage, the differences might derive from the manufacturing conditions used by each maker during the synthesis of their colorants.
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Hideaki YAMANAKA, Misuzu MATSUMOTO
1989 Volume 30 Issue 5 Pages
396-400_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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A method for simultaneous determination of tyramine, putrescine (Put), cadaverine (Cad), histamine (Hm), agmatine, tryptamine and spermidine was developed by means of high performance liquid chromatography of their fluorescent derivatives with
o-phthalaldehyde and mercaptoethanol. When the changes in contents of polyamines were examined in the meats of mackerel and saury pike during storage at 10°, 5°, 0° and -1°C, Hm and Cad were found to be major products. During the storage of saury pike meat at low temperatures, Cad was produced primarily, followed by Hm, whose level increased remarkably with storage time, exceeded that of Cad and reached a concentration causing allergy-like food poisoning before and at the stage of initial decomposition. Cad, Put and volatile basic nitrogen (VBN) appear to be useful as potential indices for the freshness and decomposition of saury pike; the levels of Cad and Put exceeded 10mg/100g and 1mg/100g, respectively, and VBN reached the level of 24 to 28mg/100g at the stage of initial decomposition.
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Hideaki YAMANAKA, Misuzu MATSUMOTO, Yukio YANO
1989 Volume 30 Issue 5 Pages
401-405_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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A chemical method to evaluate the freshness and decomposition of pork, beef and chicken was developed. The changes in contents of seven amines, tyramine, putrescine (Put), cadaverine (Cad), histamine, agmatine tryptamine and spermidine (Spd), and those in the pH values were examined in these meats during storage at 0°C and 5°C. In pork, Put was not detected or was found only in a trace amount at the acceptable stage and was present at 1.9 to 2.1ppm at the stage of initial decomposition. The pH value of pork was about 6.2 at initial decomposition. In beef, Put increased gradually with storage time and reached 1.1 to 1.3ppm at the stage of initial decomposition. In chicken, Put was detected in small amounts (less than 1ppm) at the acceptable stage, reaching 2.7 to 3.7ppm at the stage of initial decomposition and increasing markedly at the stage of advanced decomposition. The levels of Cad were also related to the degree of decomposition of chicken; Cad was not detected at the acceptable stage and was produced in small amounts at the stage of initial decomposition. Put seemed to be most useful as an index for freshness and decomposition of these three kinds of meats. The pH values in pork and Cad in chicken were of value as supplementary indexes. Spd was considered to be distributed in the live muscle of these livestocks.
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Masahiko IWAMA, Youji IITOI, Nobue TAKAHASHI, Yusuke KANKE
1989 Volume 30 Issue 5 Pages
406-410_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Rats were fed a diet containing 10% (w/w) ordinary egg (OE) powder or iodine-enriched egg (IE) powder, which was prepared especially for this experiment and contained 100-150 times more iodine than the OE, for 60 days. A part of each group was intraperitoneally injected with polychlorinated biphenyl (PCB) at 5 days before sacrifice. The metabolic capacity for transformation of benzo[
a]pyrene (BP) to mutagenic metabolites, cytochrome P-450 (P-450) content, and glutathione S-transferase (GST), sulfotransferase (ST) and UDP-glucuronyltransferase (UDPGT) activities in the liver were investigated.
Compared to rats fed the OE diet, the metabolic capacity for activation of BP determined by the Ames test was significantly lower in those fed the IE diet. PCB treatment significantly increased the metabolic capacity regardless of experimental diets; however, the increased metabolic capacity after PCB treatment in animals fed the IE diet was still significantly lower at some BP dose levels than that in animals fed the OE diet. The P-450 contents as well as the various conjugating enzyme activities tended to be lower in the IE-fed group compared with the OE-fed group. Drug-metabolizing activities were generally induced by PCB in both dietary groups. The PCB-induced P-450 contents were found to be significantly lower in the IE group than in the OE group, but there was no difference in the increase in conjugating enzyme activities between the two groups.
Based upon these findings, it is suggested that the lowering effects of the IE on the BP mutagenicity may be at least partially due to a reduction of some P-450 linked drug-metabolizing enzyme activities involved in the activation of BP.
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Microbiological Studies on Safety of Raw Ham (2)
Hideo NAKAJIMA, Takashi SAMESHIMA, Hiroyuki YAMANAKA, Kazuko TAKESHITA ...
1989 Volume 30 Issue 5 Pages
411-416_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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The effects of sodium nitrite and sodium chloride on the survival of
Escherichia coli,
Citrobacter freundii, Salmonella typhimurium and
Staphylococcus aureus in nutrient broth or ground pork meat were investigated. Though
E. coli,
C. freundii and S. typhimurium in nutrient broth or ground pork meat with 200ppm sodium nitrite and 6% sodium chloride were inactivated during a 14-day storage period at 5 or 10°C,
S. aureus, which might be more resistant to sodium nitrite and sodium chloride than Enterobacteriaceae, was unaffected.
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Tatsuo SUMIMOTO, Takahiro NISHIMUNE, Tsumoru YAKUSHIJI, Tomio ICHIKAWA ...
1989 Volume 30 Issue 5 Pages
417-424_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Collaborative studies were conducted to determine the dietary fiber (DF) contents of foods and food products using the enzymatic-gravimetric method of Prosky et al. A self-quality control sample of defatted soybeans was also analyzed by 51 collaborators. The results showed a coefficient of variation (CV) value of 6.8%. The DF contents of 34 kinds of foods and food products were determined in 1986 and 80 kinds in 1987. The DF contents determined by the enzymatic-gravimetric method were higher than the crude fiber contents in the 4th Japanese Standard Table of Food Composition. In 16 cereal samples determined, the DF contents of mochi and well-milled rice were quite low. In 15 kinds of starchy roots, nuts and pulses determined, the DF contents of samples ranged from 1.4 to 20%. Azuki beans, navybeans and soybeans contained large amounts of DF. In 46 kinds of vegetables determined, the DF contents of fresh samples ranged from 0.85 to 7.3%. The DF contents of 14 kinds of fruits ranged from 0.22 to 2.7%, except for dry apricot (8.29%). In 14 kinds of fungi and algae determined, the DF contents of dry samples ranged from 29 to 81%. Fungi and algae were shown to be high DF-containing foods. The DF contents of 9 kinds of fishes, shellfishes, meats, milk and prepared foods ranged from 0.14 to 3.9%.
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Tatsuo SUMIMOTO, Takahiro NISHIMUNE, Tsumoru YAKUSHIJI, Shuzo TAGUCHI, ...
1989 Volume 30 Issue 5 Pages
425-437_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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We investigated the daily intake of dietary fiber (DF) by the enzymatic-gravimetric method. The model menu method and market basket method were employed in order to collect the samples.
Model menues were prepared according to the results of the National Nutrition Survey of 1985. Daily intakes were 2088kcal/day energy, 79.0g/day protein, 56.9g/day lipid, 298g/day carbohydrates. Representative Japanese diets for three days were made by four different laboratories. The average value of daily intake of DF was 19.60g (ranging from 15.69 to 31.81g).
Market basket composites of foodstuffs were prepared based on the National Nutrition Survey of 1985. The foodstuffs were classified into nine groups. Estimated daily intake of DF was 18.6g. The contribution (%) of each food group to daily intake was: cereals without rice and rice products, potatoes, nuts and seeds 29.4%, vegetables other than green ones, fungi and seaweeds 26.1%, rice and rice products 10.2%, pulses 10.1%, green vegetables 7.0% and fruits 6.1%.
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Toshihiro NAGAYAMA, Toshio MAKI, Kimiko KAN, Mami IIDA, Yuka KAWAI, Ta ...
1989 Volume 30 Issue 5 Pages
438-443_1
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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Katsuhiko IKEBE, Yukio TANAKA, Takahiro NISIMUNE, Ryoichi TANAKA
1989 Volume 30 Issue 5 Pages
444-446_1
Published: October 05, 1989
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Mutsuo ISHIZAKI, Seiichi UENO
1989 Volume 30 Issue 5 Pages
447-451_1
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
453-454
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
454-455
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
456-458
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
458-459
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
459-460
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
460-462
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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[in Japanese]
1989 Volume 30 Issue 5 Pages
462-463
Published: October 05, 1989
Released on J-STAGE: December 11, 2009
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[in Japanese], [in Japanese], [in Japanese]
1989 Volume 30 Issue 5 Pages
463-465
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
465-466
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
467-468
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
468-470
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
470-471
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
471-472
Published: October 05, 1989
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[in Japanese]
1989 Volume 30 Issue 5 Pages
472
Published: October 05, 1989
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