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The endocannabinoid 2-arachidonoylglycerol (2AG) is an important modulator of stress responses. Its level in the brain increases in response to stress, but region-specific effects of stress on brain 2AG are not well known yet. Moreover, green nut oil (GNO), oil extracted from the seeds of Plukenetia volubilis has several health benefits, but its effects on brain 2AG levels are unknown. Therefore, we conducted this study to explore the effects of stress and GNO supplementation on 2AG levels in specific brain regions of senescence-accelerated mouse prone 8 (SAMP8). In this study, desorption electrospray ionization-mass spectrometry imaging (DESI-MSI) revealed that water-immersion stress for three days significantly increased 2AG levels in several brain regions of SAMP8 mice, including the hypothalamus, midbrain, and hindbrain. No significant change was observed in the relative abundance of brain 2AG in stress given SAMP8 mice after eighteen days of removing stress load compared to control SAMP8 mice. GNO supplementation also increased brain 2AG in SAMP8 mice without stress load. Additionally, GNO supplementation sustained the increased brain 2AG levels in stress given SAMP8 mice after eighteen days of removing stress load. Among all brain regions, a relatively higher accumulation of 2AG was noted in the hypothalamus, midbrain, and hindbrain of GNO-fed SAMP8. Our data explored the potentiality of GNO supplementation to improve brain 2AG levels which might be used to treat anxiety and depressive behaviors.

In general, it has been recognized that n-3 fatty acids have the effect of suppressing inflammation and deterioration of cognitive ability. In addition, it is reported that a-linolenic acid is partially converted into DHA and EPA in the human body. On the other hand, like linseed oil and perilla oil, green nut oil （GNO） is rich in a-linolenic acid, one of the n-3 fatty acids, but not enough research on green nut oil has been done yet.Therefore, using mice, we investigated the effects of green nut oil intake on fatty acid composition in the liver, erythrocyte membrane, and brain. The result suggested that a-linolenic acid in green nut oil increases DHA and EPA in the bodies of mice. While mice that ingested corn oil （as a contrast） showed a slight decrease in brain DHA in 20-week-old mice as compared with 8-week-old mice, mice that ingested green nut oil showed no significant difference between 8 and 20-week-olds.

Dementia is a major public health concern nowadays. Reduced levels of brain docosahexaenoic acid (DHA) and DHA-phosphatidylcholines (DHA-PCs) in dementia patients were reported previously. Recently, we have reported that supplementation of green nut oil (GNO) or DHA improves memory function and distribution levels of brain DHA in senescence accelerated mice P8 (SAMP8). GNO is extracted from Plukenetia volubilis seeds, and SAMP8 is a well-known model mouse of dementia. In this current study, we examined the results of GNO or DHA supplementation in the distribution levels of brain DHA-PCs in same model mouse of dementia using desorption electrospray ionization (DESI) mass spectrometry imaging (MSI). We observed significantly decreased distribution of brain DHA-PCs, PC (16:0_22:6), and PC (18:0_22:6) in SAMP8 mice compared to wild type mice, and GNO or DHA treatment restored the decreased distribution levels of PC (16:0_22:6) and PC (18:0_22:6) in the brain of SAMP8 mice. These results indicate that GNO or DHA supplementation can ameliorate the decreased distribution of brain DHA-PCs in dementia, and could be potentially used for the prevention and treatment of dementia.

The number of individuals with allergic disease has been increasing in recent years. One suspected reason for this increase is excessive consumption of n-6 fatty acids, which are contained at high levels in vegetable oils and meats. In contrast, n-3 fatty acids are believed to have an inhibitory effect on allergic disease. Various foods including blueback fish contain high levels of n-3 fatty acids. Green nut oil（GNO）also contains approximately 50％ α-linoleic acid. Therefore, we investigated the inhibitory effect of GNO on atopic dermatitis. Four-week-old male NC/Nga TndCrlj mice were divided into a GNO-treated group and a corn oil-treated（CO）group and reared for 7 weeks. Once a week, a picryl chloride solution was applied to the backs and auricles of the mice to induce allergic dermatitis. Erythrocyte membrane and liver EPA and DHA contents were significantly higher in the GNO group compared to the CO group, suggesting that the EPA and DHA was converted from α-linoleic acid. Erythrocyte membrane and liver arachidonic acid contents were higher in the CO group. The progress of allergic disease was slower in the GNO group compared to the CO group. Blood serum IgE levels tended to be lower in the GNO group compared to the CO group, suggesting that GNO may have an anti-allergic effect.

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.

Hangovers resulting from excessive alcohol consumption are largely caused by the acetaldehyde produced during alcohol metabolism. Persimmon fruit and persimmon leaf extracts are generally regarded as useful for "sobering up" and for reducing blood pressure. It is believed that these effects are due to the activity of polyphenols and tannin. Tannin, a component that gives persimmons and persimmon tea their astringency, is a water-soluble plant polyphenol that forms water-insoluble complexes with proteins, alkaloids, heavy metals, and other compounds. To identify the novel physiological functions of persimmon leaf extracts, concentrated extracts of persimmon leaves were prepared by extracting leaves with boiling water. The efficacy of the extracts in preventing alcohol-induced hangovers was determined by monitoring acetaldehyde concentrations in the blood of mice that first had been administered persimmon leaf extract, and then were administered ethanol. The results of the study indicate that acetaldehyde production can be suppressed by administering persimmon tea prior to alcohol intake.

To make effective use of bell peppers Capsicum annuum L. `grossum' produced in Ibaraki Prefecture that do not meet fresh market standards, the bell peppers were processed into a freezable paste and the residual ascorbic acid was measured. Residual ascorbic acid in paste made from yellow, orange, or red bell peppers with attached skin was approximately 90%, and no substantial decrease was observed relative to fresh bell peppers. Meanwhile, residual ascorbic acid in paste produced first by heating the peppers in an oven toaster and then removing the skins was approximately 60%. Although this represents a 40% reduction relative to fresh bell peppers, these results indicate that there is sufficient potential for utilizing bell pepper paste for cooking or in processed foods depending on how it is used.

Green nuts are the fruiting bodies of members of the genus Plukenetia, which is endemic to the tropical rainforests of Peru and cultivated in tropical rainforests elsewhere. The fruit contains seeds from which green nut oil, also known as Inca Inchi oil, can be extracted by cold pressing. Since the elevation of the tropical rainforests in Peru extend from 400 to 2000m, it is possible that the fats and oils yielded by seeds of Plukenetia species may differ according to the elevation at which they are cultivated. We therefore investigated the physicochemical properties of the fats and oils extracted from green nuts cultivated at mean elevations of 400 to 500m and at 1600m. The aim of the study is to identify additional uses for these fats and oils and to explore more effective means of consuming the fatty acids they contain. The results showed that, compared to green nuts cultivated at high-elevation sites, those cultivated at low-elevation sites contained lower levels of -linolenic acid and higher levels of - and -tocopherol and polyphenols, which protect the oils against oxidation. In addition, the nuts harvested at lower elevations exhibited greater resistance to heating and UV exposure. Thus, oil extracted from the seeds of green nuts harvested from low-elevation sites has superior culinary and storage characteristics.

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.

マンゴーはポリフェノールを豊富に含むことから褐変しやすく加工上問題になることが多い。そこでカットマンゴーの褐変防止を目標に短時間で加熱ができる電子レンジを用い,より安全なポリフェノールオキシダーゼの離抑制艦みた。その結果200W40,50秒,600W15秒,900W15秒間電子レンジで加熱すると褐変の抑制が可能であることが認められた。, Mango is a fruit rich in polyphenol antioxidants. Browning reactions during processing of mangos due to the polyphenol oxidase (PPO) is a problem. The author examined the browning of mangos (Mangifera Indica L. "Manila Super") measuring the changes in color and polyphenol content in several conditions for the purpose of finding the proper conditions to inhibit its PPO activities and to prevent browning. The extracts of diced mangos irradiated by microwave oven at 200W (30s, 40s, 50s), 600W (15s), and 900W (15s) and the non-irradiated as contrast stored in different temperatures (4℃, 25℃), for different durations (9days, 40days) were observed. The results showed that the storage at a lower temperature was more effective for anti-browning, and for samples kept at 4℃ for 40 days, polyphenol content of all the irradiated samples was larger than the non-irradiated. Among them irradiation at 200W (40s, 50s), 600W (15s) and 900W (15s) was found to be effective to inhibit the PPO activity.

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.

Polyphenols distributed widely in vegetables, fruits, wine and teas are likely to have beneficial effects on human health, because of their antioxidative activities. Therefore we studied the efficiency of the polyphenol absorption in vitro using the human intestinal epithelial cell line, Caco-2. Caco-2 cells are being widely used as an in vitro model for human intestinal absorption potential. For the absorption experiments, Caco-2 cells were grown in 12-well culture plates (FALCON)at 37℃ under 5% CO_2-95% air atmosphere and constant humidity. The culture medium was changed every other day. After culturing for 2 weeks and removal of the medium, the cells were rinsed 3-4 times with phosphate buffer saline (PBS, pH7.4). PBS alone was added to the plate part, and polyphenol containing PBS to the insert part, and both parts were kept at room temperature for 1-4 hours. The ten kinds of polyphenols tested were D(+)-catechin, catechol, chlorogenic acid, quercetine, rutin, pyrogallol, EGCG, ECG, EC, and EGC. The polyphenols transferred from the insert to the plate were assayed by Folin-Dennis method. There were significant differences among various polyphenols in the efficiency of the intestinal absorption of polyphenols, when Caco-2 cells were employed. The quantity of polyphenol absorption was influenced by their concentrations in PBS. The absorption efficiency of chlorogenic acid was the highest among the 10 polyphenols tested. The ten kinds of polyphenols tested showed no corelation between their molecular weights and the quantity absorbed.

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.

乾海苔に含まれるアロフィコシアニン,フィコシアニン,フィコエリスリンなどのフィコビリン色素タンパク質の定量法について検討した。フィコビリン色素は,海苔組織を乳鉢で磨砕してからリン酸緩衝液に浸漬すると効率よく抽出できた。磨砕時間は2～3分間,抽出期間は2日間と定めた。フィコビリン色素の含量は抽出液の650nm, 615nm, 563nmでの吸光度を測定することによって求めた。本法は従来の方法に比べて簡便なだけでなく,高い抽出率が得られ,試料も少量でよいすぐれた方法であった。本法で市販乾海苔のフィコビリン色素を定量した結果,高級品ほど含有率が高いことが明らかとなった。