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Docosahexaenoic acid (DHA), an omega-3 polyunsaturated fatty acid, has significant healthbenefits. Previous studies reported decreased levels of DHA and DHA-containing phosphatidylcholines inthe brain of animals suffering from Alzheimer&rsquo, s disease, the most common type of dementia, furthermore,DHA supplementation has been found to improve brain DHA levels and memory efficiency in dementia. Oilextracted from the seeds of Plukenetia volubilis (green nut oil, GNO) is also expected to have DHA like effectsas it contains approximately 50% &alpha, linolenic acid, a precursor of DHA. Despite this, changes in the spatialdistribution of DHA in the brain of animals with dementia following GNO or DHA supplementation remainunexplored. In this study, desorption electrospray ionization imaging mass spectrometry (DESI-IMS) wasapplied to observe the effects of GNO or DHA supplementation upon the distribution of DHA in the brain ofmale senescence-accelerated mouse-prone 8 (SAMP8) mice, a mouse model of dementia. DESI-IMS revealedthat brain DHA distribution increased 1.85-fold and 3.67-fold in GNO-fed and DHA-fed SAMP8 mice,respectively, compared to corn oil-fed SAMP8 mice. Memory efficiency in SAMP8 mice was also improvedby GNO or DHA supplementation. In summary, this study suggests the possibility of GNO or DHAsupplementation for the prevention of dementia.

Cold-pressed oil from the seeds of Plukenetia volubilis L. (green nut oil, GNO) has been shown to be rich in n-3 fatty acid content, similar to flaxseed and perilla oils. These fatty acids are readily oxidized at high temperatures and under UV irradiation, limiting their potential applications. We therefore set out to clarify the physicochemical properties of green nuts. In addition, to explore means of the degradation process, we investigated the oxidation characteristics of GNO and the effects of oxidation on fatty acids. Results showed that GNO was stable up to 140 degrees C and exhibited greater UV resistance than the other oils. This may be related to the 10% lower alpha-linolenic acid content of GNO, compared to the other oils, as well as the presence of gamma- and delta-tocopherols. GNO was capable of tolerating a certain degree of heat processing.

We studied the impact of heating on the aluminium ion (Al(NO3)3) binding amount of IDF (insoluble dietary fiber) and SDF (soluble dietary fiber) fractions extracted by the modified Prosky method from 14 kinds of food after different heat treatments. Al binding of unheated IDF was high in edible burdock, carrot, cabbage and hijiki. Heating marginally raised the Al binding amount of aloe and okra, but the other samples showed a tendency for the Al binding amount to fall when heated. Al binding of unheated SDF was extremely high in aloe, which has a high mucilage content, followed by okra and eggplant. Whereas non-mucilaginous foods had lower binding capacities when heated, the binding capacities of such viscous foods as aloe, okra, and moroheiya were increased by microwaving.

SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) fractions were extracted from 14 different foods by the modified Prosky method. Ion exchange chromatography with DEAE cellulose was employed to examine each of the fractionated sugars. Aloe fractions were further subjected to gel chromatography to examine the effect of heating on molecular weight. The SDF fractions of anhydrous samples of okra, cabbage, celery, bitter gourd, and carrot were large when autoclaved, while that of aloe was largest when unheated, and those of eggplant, edible burdock, Japanese radish, hijiki, and nameko were large when microwaved. The SDF fractions of moroheiya and okra included acid polysaccharides in large quantities, and acid polysaccharides increased further with autoclaving. The SDF fraction of celery did not show as pronounced a tendency for heat-induced increase of acid sugar. IR analysis confirmed that heating affected the functional groups of this fraction.

鶴の子大豆を用い,その食物繊維(DF)をPROSKY法および変法,SOUTHGATE法により定量した.PROSKY法の原法と変法ではTDFの値に有意差は認められず,ほぼ一致する値となった.2G2～2G5まで5種類のフィルターを用いて生大豆を定量したところ,特に2G2の場合SDFの変動係数が大きいことがわかった.また2G2および2G3ではSDFの若干の流出が認められた.2G4や2G5では,濾過操作に時間がかかるという欠点があった.また2G2と,2G3および2G3.5の値の間には有意差が認められ,これらのことから,常法のように2G2を使用することには問題があり,2G3.5程度のフィルターを使用することが望ましいと言える.また乾熱大豆をPROSKY変法で定量したところ,生大豆と比較して有意にIDFが減少し,SDFが増加していることがわかった.これは乾熱処理によって多糖が低分子化または水溶性化されたことによるものと推測された.SOUTHGATE法では非セルロース多糖類のヘキソース定量の検量線にガラクトースを用いたところ,そのTDFはPROSKY法およびその変法のTDFとほぼ等しい値を示した.大豆の場合,非セルロース区分中のヘキソース定量にはガラクトースを検量線に用いることが望ましいと考えられる.またこの比色法よりも,構成糖を直接測定できるGLCやHPLCがより有効であると考えられた.PROSKY変法のIDF区分とSDF区分をさらにSOUTHGATE法で分画したところ,IDF中の非セルロースは生大豆の約13%であり,ヘキソース,ペントース,ウロン酸の順に多く含まれていた.IDF中のセルロース区分は約5%で,そのほとんどがヘキソースであり,SDF区分は大部分が非セルロースであることを確認した.また乾熱大豆においてIDFが減少しSDFが増加したのは,乾熱処理によって,IDF区分のうち非セルロース多糖類区分を主とする成分の低分子化,または水溶性化が起こったものと考えられたが,その詳細については今後さらに検討する必要がある.