Abstract This study explores how the odor of oregano and its active component, carvacrol, influence salt preference in mice. Using a two-bottle choice test (distilled water vs. 0.15 M NaCl), 66 C57BL/6 J mice were exposed to odor. Female showed significant reduction saline intake with or carvacrol exposure, while effect was lower males. Carvacrol identified dried using GC–MS HS–SPME. Neurologically, increased c-Fos immunoreactivity ventral bed nucleus stria terminalis (BNST), region...

Abstract Skeletal muscle is one of the largest metabolic tissues in mammals and composed four different types fibers (types 1, 2A, 2X, 2B); however, type 2B absent humans. Given that slow-twitch are superior to fast-twitch terms oxidative metabolism rich mitochondria, shift fiber direction towards slower improves disorders endurance capacity. We previously had reported oleic acid supplementation increases 1 formation C2C12 myotubes; its function still remains unclear. This study aimed...

Abstract This study investigated the effect of odors generated by glycine/glucose Maillard reaction and potent odorants 2,3-dimethylpyrazine (3DP) 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) on human mood integrative physiological activity. The score certain subjective moods, especially anger-hostility, tension-anxiety were decreased significantly after inhalation sample DMHF, fatigue-inertia was also suggesting a sedative these mood, while 3DP had no effect. Miosis rate fingertip...

Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to high occurrence its sequence all along endogenous proteins, which means it play a key role dry-cured ham flavour development and bioactivity. In this study, mass spectrometry tandem methodology was optimised quantitate AA manufactured under different processing conditions. Dipeptide values reached 230 µg/g after 12-month ripening, but statistically insignificant differences...

Abstract 2,5‐Dimethyl‐4‐hydroxy‐3(2 H )‐furanone (DMHF), a compound having sweet caramel‐like odor, is one of the major compounds generated by Maillard reaction. DMHF could affect palatability cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings generation in meat remain unclear. In this study, we compared amount various animal (Japanese black cattle beef, Australian pork, chicken) parts (round, loin, thigh, breast)....

Unbalanced oxidative reactions occurred during the dry-curing period of ham can trigger unpleasant taste. Additionally, salt might mediate in these that cause oxidation some generated peptides acting as a pro-oxidant. The influence processing and on release bioactivity have been dimly investigated. In this study, dipeptide AW, its oxidized form AWox were quantitated dry-cured ham. AW concentration reached 4.70 mg/g at 24 months traditional dry-curing. intact peptide forms accumulated to 5.12...

The Maillard reaction is associated with the development of distinct flavors and colors during food processing cooking. This generates numerous chemical compounds, including antioxidants. Caenorhabditis elegans a model organism for studying aging; its lifespan prolonged by In this study, we investigated effects lysine-glucose products (LG MRPs) on C. lifespan. Our results showed that LG MRPs in dose-dependent (0.001–0.1 M) improved reduction age-related movements. Reactive oxygen species fat...

Abstract— The absorption and fluorescence spectra, the lifetime of acridine orange (AO) were measured in a wide range sodium dodecyl sulfate (SDS) concentration below above critical micelle (cmc). consisted two components with different lifetimes; short (<3 ns) long (>3 ns). are attributed to AO monomer dimer associated detergent, respectively. increased increasing SDS just cmc. It decreased suddenly constant value showed only slight increase employed.

The difference of muscle fiber type composition affects several parameters related to meat quality; however, the relationship between types and taste is unclear. To elucidate this relationship, we determined various beef samples using a sensor (INSENT SA402B) analyzed its correlation with different composition. We used 22 kinds measured nine tastes, including relative change membrane potential caused by adsorption (CPA) values, six sensors (GL1, CT0, CA0, AAE, C00, AE1). analysis indicated...

The aging process is affected by various stressors. An increase in oxidative stress related to the impairment of physiological functions and enhancement glycative stress. Food-derived bioactive peptides have functions, including antioxidant activities. Dipeptides comprising Leu Lys (LK KL, respectively) been isolated from foods; however, their properties remain unclear. In this study, we investigated antioxidant/antiglycation activity dipeptides antiaging effects using Caenorhabditis elegans...

Traditional fermented meat products can be considered a source of bioactive peptides. Cangkuk, traditional Indonesian beef product is one angiotensin converting enzyme (ACE) inhibitory This study aimed to identify ACE-inhibitory peptides from Cangkuk and analyze their antihypertensive effects.

Inhalation of odors can affect physiological parameter and change gene expression-related specific function. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one the major odor compounds generated by Maillard reaction. We previously reported that inhalation DMHF decreased systolic blood pressure via autonomic nervous system in rats. The also closely related to appetite regulation. present study investigated effects on dietary intake expression. increased rats during feeding period. However,...

The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, oxidative stress levels) in Wistar rats were investigated present study. samples obtained glycine, arginine, or lysine 1.0 mol/L glucose with heat treatment. odor-active compounds identified using aroma extract dilution analysis. Among identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL strawberry furanone) had highest odor...

Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from Maillard reaction protein digests with xylose. This study identified active odorants that affect and demonstrated mechanism action.Among four potent contribute most sample, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) 5-methyl-2-pyrazinemethanol (MPM) decreased SBP significantly. The earliest decrease in was observed 5 min after DMHF. Application zinc sulfate nasal cavity eliminated...

Dietary fish oil intake improves muscle atrophy in several models however the effect on denervation-induced is not clear. Thus, aim of this study was to investigate effects dietary and expression markers induced by sciatic nerve denervation mice. We performed histological quantitative mRNA analysis mice fed with denervation. Histological indicated that slightly prevented decrease fiber diameter treatment. In addition, suppressed MuRF1 (tripartite motif-containing 63) up-regulated treatment,...

In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer's favorite foods from to high-cost quality foods.This forced farmers reduce production.Although fodder could be another option cultured by farmers, available information concerning grain silage been limited.In present study, therefore, difference prepared either whole crop or at different ripening stages was compared.Various supplements were also added into silages...

Fermented dairy products have been studied for their physiological functions, particularly antioxidant properties. Dadih is a traditional Indonesian fermented product produced from buffalo milk and prepared in bamboo tubes that exhibit functional Compared to cow milk, goat has gained more attention dadih production due its low allergen count ease of digestion. In our previous study, we identified the dipeptide glycine‐methionine (Gly‐Met) generated as novel peptide. This study aimed...

Olive oil is one of the most widely researched Mediterranean diet components in both experimental models and clinical studies. However, relationship between dietary olive intake liver function a healthy state body remains unclear. Because men are at greater risk developing hepatic diseases than women, because metabolism regulated by sex hormones, we hypothesized that oil-induced changes would differ sex. To test our hypothesis, 12-week-old C57BL/6JJcl male female mice were fed an for 4...

We investigated the expression of insulin-like growth factor 1 (IGF-1) and IGF-1 type receptor (IGF-1R) in skeletal muscle fiber types chickens with hepatic fibrosis induced by bile duct ligation (BDL). Eleven hens, approximately 104 weeks old, were randomly assigned to BDL (n = 4) sham surgery (SHAM; n 7) groups. In histopathology revealed marked proliferation liver fibrosis. The cross-sectional area (CSA) myofibers from both pectoralis (PCT) muscles significantly decreased group compared...

In this paper, we propose a completion procedure (called MKBpo) for term rewriting systems. Based on the existing MKB which works with multiple reduction orderings and ATMS nodes, MKBpo improves its performance by restricting class of to precedence-based path orderings, representing them logical functions in variable xfg represents precedence f > g. By using BDD (binary decision diagrams) as representation functions, can be implemented efficiently. This makes it possible save number...

食品の加工や調理工程で新たに生成する香りのうち，メイラード反応で生成する香りは一般的には高嗜好性を示し，“おいしい香り”として人々に認識されている．しかし，時にメイラード反応で生成される香りが食品の嗜好性を低下させることもあるため，非常に複雑な機構をもつメイラード反応を効率的に制御し香りの生成を抑制することも必要である．本稿ではまず，食品におけるメイラード反応とそれによって生成される香り成分を解説し，メイラード反応で生成されるオフフレーバーとその制御についての研究成果を紹介する．また，メイラード反応によって生成される高嗜好性を示す香気成分は，嗅ぐことにより生体にさまざまな影響を与えることが近年明らかになってきている．そこで，香りによって生理作用が引き起こされるメカニズムを解説する（コラム）とともに，メイラード反応で生成される香り成分の新たな機能性についての研究成果を紹介する．