Papers - TANIOKA Yuri
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4． ビタミンK2 によるアポトーシス誘導の分子機構の解析
安田 直也, 谷岡 由梨, 古庄 律, 山内 淳
ビタミン 98 ( 3 ) 137 - 138 2024
Language：Japanese Publisher：公益社団法人 日本ビタミン学会
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Tahara Yuina, Yasuda Naoya, Yamauchi Jun, Furusho Tadasu, Tanioka Yuri
VITAMINS 97 ( 10 ) 468 - 471 2023.10
Language：Japanese Publisher：THE VITAMIN SOCIETY OF JAPAN
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YONEZAWA Kayo, ENDO Chikako, KOGURE Sarasa, KOJIMA Kayoko, HORIGUCHI Toshihide, TANIOKA Yuri, YAMAUCHI Jun, HAYASHI Kenji, KOJIMA Masaru, KOTAKE Tatsuya, IMAI Hideaki, FURUSHO Tadasu
Food Preservation Science 46 ( 5 ) 245 - 254 2023.10
Language：English
The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.
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HORIGUCHI Toshihide, TANIOKA Yuri, YONEZAWA Kayo, KOJIMA Kayoko, KOGURE Sarasa, YAMAUCHI Jun, FURUSHO Tadasu
Journal of the Japan Associetion of Food Preservation Scientits 45 ( 3 ) 129 - 134 2023.01
Language：Japanese
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia
SORM SOKLY, MURAMATSU SHUKI, UCHINO MASATAKA, MURAMATSU YOSHIKI, OKA DAIKI, TOUCH NARONG, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SEKIDO MOTOE, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled cucumbers selling at wet markets in Cambodia are popular among local people. It has been reported that pickles using homemade recipes are at a high risk of spoiling and causing food poisoning, as there are no heating steps in the production process. Therefore, it is necessary to improve the hygienic conditions of the food supply to make safe pickles in Cambodia. Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, <i>Escherichia coli</i>, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms,<i> E. coli</i>, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, <i>E. coli</i>, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.</p>
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有色リキュールの品質向上に有用なローズマリー抽出液の抽出方法に関する研究
松本雄大, 谷岡由梨, 小暮更紗 , 山内淳, 古庄律
日本食品保蔵科学会誌 48 ( 3 ) 99 - 108 2022.05
Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of Enzymatic and Dynamic High-Pressure Processed Chicken Meat on Skeletal Muscle of Sarcopenia Model Mice Reviewed
KOGURE Sarasa, NAGANO Hikaru, MATSUMOTO Takehiro, TANIOKA Yuri , YAMAUCHI Jun , FURUSHO Tadasu
48 ( 3 ) 121 - 130 2022.05
Language：English Publishing type：Research paper (scientific journal)
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Preparation and characterization of soluble dietary fiber from the fruiting bodies of beefsteak fungus Fistulina hepatica Reviewed
日本きのこ学会誌 30 ( 1 ) 34 - 37 2022.04
Language：English Publishing type：Research paper (scientific journal)
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BITO Tomohiro, TANIOKA Yuri, SANETOU Takaya, OZAKI Yuma, SHIMOMURA Norihiro, WATANABE Fumio
Mushroom Science and Biotechnology 30 ( 1 ) 34 - 37 2022.04
Language：English Publisher：Japanese Society of Mushroom Science and Biotechnology
Soluble dietary fiber was prepared from the hot water extract of the fruiting bodies of beefsteak fungus, <i>Fistulina hepatica</i> (Schäeff: Fr.) Fr., to evaluate its pharmaceutical properties. The fruiting bodies contained approximately 7% (dry weight) soluble dietary fiber of which the molecular mass was estimated to be 12.5 ± 0.8 kDa through high-performance liquid chromatography. In vitro glucose diffusion assays suggested that a 0.25% (w / v) solution of the soluble dietary fiber had significantly decreased glucose diffusion by up to 50% in an experimental vessel. Furthermore, the soluble dietary fiber exhibited high bile acid-binding capacity. These results suggest that ingestion of this soluble dietary fiber may prevent rapid increases in blood glucose and decreases serum cholesterol levels in humans.
DOI： 10.24465/msb.30.1_34
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ローズマリー抽出液の酒類リキュールの色安定性向上への応用 Reviewed
松本雄大 , 谷岡由梨, 小暮更紗 , 山内淳 , 古庄律
日本食品保蔵科学会誌 48 ( 1 ) 3 - 10 2022.01
Language：Japanese Publishing type：Research paper (scientific journal)
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動水圧を利用した超高圧ホモジナイザーによる大豆タンパク質分解物摂取は肥満・高血圧自然発症ラット(SHR/NDmcr‐cp)の肝臓中の脂質蓄積を改善するとともに血圧上昇を抑制する Reviewed
小暮更紗 , 中嶋康雄, 内藤富久, 谷岡由梨, 山内淳 , 古庄律
日本食品保蔵科学会誌 48 ( 1 ) 11 - 19 2022.01
Language：Japanese Publishing type：Research paper (scientific journal)
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The impacts of food pantry-based support on the diet of user households with children in Tokyo
Kojima Kayoko, Sakamoto Yoko, Shibata Yuji, Kogure Sarasa, Watanabe Yukari, Matsumoto Takehiro, Tanioka Yuri, Yamauchi Jun, Furusho Tadasu
Journal for the Integrated Study of Dietary Habits 32 ( 4 ) 207 - 215 2022
Language：Japanese Publisher：THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS
<p> Poverty notably persists in Japan especially among families with children and single parents. The number of food banks has strikingly increased in the last two decades in Japan, and they provide free grocery items to those households with hardships through food pantries. This study aims to examine the impacts of food distribution through food pantries on clients with children in Tokyo regarding dietary habits and attitudes.</p><p> A survey using a self-administered questionnaire was undertaken among the clients of four food pantries organized by Second Harvest Japan from January to February 2020. Datasets from 194 participants out of 241 were analyzed. The Chi-squared test or Fisher's exact test, and Kruskal-Wallis test were used to analyze the answers.</p><p> The clients with children had an increased frequency of family meals, and opportunities to eat together with others. The parents observed their children skipped breakfast less frequently, and started eating items which they had not eaten before. The children increasingly showed enjoyment towards meals. These families had a tendency to use food pantries longer than other clients.</p><p> This study suggested that food pantry-based intervention could serve as a focal point where children in user households could receive positive impacts on their eating habits and attitudes.</p>
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Microbial Behavior in Cambodian Homemade-style Pickles
MURAMATSU SHUKI, SORM SOKLY, UCHINO MASATAKA, SEKIDO MOTOE, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 1 ) 169 - 175 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled products made using vegetables are popular in Cambodia. Many types of homemade pickles are sold at wet markets. Our previous study showed that pickles are seriously contaminated by microbes, including food poisoning bacteria. Such contamination may depend on several factors. The objectives of this study were to investigate the levels of contaminating microbes and their growth patterns in pickles prepared according to traditional Cambodian recipes and to suggest an improved method to ensure the microbial safety of homemade pickles. Three kinds of pickles, namely cucumber pickles with or without fish sauce and bok choy pickles, were prepared following the methods used by local people. Five sample bottles for each kind of pickle were prepared to observe changes in their characteristics over time. The Brix values, salt concentrations, and pH of the samples were measured. Next, we conducted microbiological examination of the samples by testing the presence of total viable bacteria, coliforms, and fungi. More than 5.00 log<sub>10</sub> CFU/g of total bacteria were detected in all pickle samples at day 0; moreover, the number of bacteria increased until day 4. A similar concentration of coliforms was observed. Some samples tested positive for fungi. In conclusion, all samples were contaminated by harmful microorganisms that may cause food spoilage. The results of this study revealed that microbial growth occurred in all tested pickles, resulting in a high risk of food spoilage and food poisoning. We suggest that an additional step of pasteurization would help provide microbiologically safe products. Moreover, use of food additives that do not alter the taste of pickles may allow maintenance of low levels of microorganisms.</p>
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 2 ) 32 - 37 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>
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Haneishi Yuri, Furusho Tadasu, Yamauchi Jun, Tanioka Yuri
VITAMINS 95 ( 8 ) 383 - 386 2021.08
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The Effect of Tenderization of Roasted Meat on Pre-Soaking in Miso-Based and Soy-Sauce-Based Seasoning Reviewed
YONEZAWA Kayo, ENDO Chikako , KOGURE Sarasa , HORIGUCHI Toshihide , TANIOKA Yuri , YAMAUCHI Jun , HAYASHI Kenji , KOJIMA Masaru , KOTAKE Tatsuya, IMAI Hideaki , FURUSHO Tadasu
46 ( 5 ) 245 - 254 2020.11
Language：English Publishing type：Research paper (scientific journal)
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二十世紀梨搾汁残渣から抽出した水溶性食物繊維の特性および血糖値上昇抑制効果
谷岡由梨 , 美藤友博, 石田裕 , 羽石悠里, 山内淳 , 古庄律, 渡邉文雄
日本食品保蔵科学会誌 46 ( 4 ) 175 - 180 2020.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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TANIOKA Yuri, BITO Tomohiro, ISHIDA Hiroshi, HANEISHI Yuri, YAMAUCHI Jun, FURUSHO Tadasu, WATANABE Fumio
Food Preservation Science 46 ( 4 ) 175 - 180 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> A water-soluble dietary fiber prepared from 20<sup>th</sup> century pear pomaces was chemically and biologically characterized. This pear water-soluble dietary fiber mainly contained carbohydrate (approximately 78.1g/100g dry weight), most of which was derived from a water-soluble dietary fiber comprising of uronic acid. The pear water-soluble dietary fiber showed high viscosity (1.88 mPa・s) at 0.5% (w/v) concentration. The blood glucose levels in 1.0% (w/v) water-soluble dietary fiber-treated rats decreased significantly at 30 and 60 min after the administration of maltose solution compared with that observed with controls. These results suggest that the water-soluble dietary fiber of 20<sup>th</sup> century pear pomaces delays the increase in postprandial blood glucose levels.</p>
DOI： 10.5891/jafps.46.175
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YONEZAWA Kayo, ENDO Chikako, KOGURE Sarasa, KOJIMA Kayoko, HORIGUCHI Toshihide, TANIOKA Yuri, YAMAUCHI Jun, HAYASHI Kenji, KOJIMA Masaru, KOTAKE Tatsuya, IMAI Hideaki, FURUSHO Tadasu
Food Preservation Science 46 ( 5 ) 245 - 254 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.</p>
DOI： 10.5891/jafps.46.245
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3次元深度センサを用いたジェスチャ操作によるデジタル教材システムの提案 Reviewed
金井猛徳, 谷岡由梨 , 中野長久, 小山修平
コンピュータ&エデュケーション 46 70 - 75 2019.06
Language：Japanese Publishing type：Research paper (scientific journal)