This study investigated changes in low-molecular-weight compound profiles and explore useful markers of the dorsal ordinary muscle (OM) and dark muscle (DM) of yellowtail under different heating conditions using GC-MS-based metabolomics. A total of 54 and 63 low-molecular-weight compounds were detected in the OM and DM, respectively. Hierarchical clustering and heat map analysis of each muscle type categorized the samples into two main clusters based on heating conditions: high-temperature ⁄ short-duration heating, and unheated and low-temperature ⁄ long-time pasteurization. Ribose and fucose were low-molecular-weight compounds that showed significant differences between heating conditions in both muscle types. Our findings suggest that heating conditions affect the low-molecular-weight compound profile for each muscle type in yellowtail, and ribose and fucose may serve as useful markers for assessing the degree of heating in fish muscle.

In this study, melanoidin-degrading bacteria were isolated, and the optimal parameters of their degradation ability were examined. Five isolates were inoculated into a GYP broth containing model melanoidin (MM) or coffee melanoidin (CM) and incubated at 30 ℃ for 1 week. Five strains showed maximum decolorization rates of 31 % for MM and 50 % for CM. 16S rDNA sequencing identified Lactococcus garvieae (3 strains), L. lactis, and Enterococcus faecalis. In DAD-HPLC analysis, substances with molecular weights (MW) greater than 10 000 decreased, and substances with MW less than 500 were observed. Based on the IR spectrum of CM after microbial decomposition, an absorption suggestive of a carbonyl group was detected. microbial decomposition products showed radical scavenging activity. These results indicate that the compounds produced from melanoidin after degradation by strains may increase radical scavenging activity. Thus, conducting further studies is necessary to examine the mechanism of the microbial degradation of melanoidins.

Commercial soymilk containing the amino acids cysteine, methionine, glycine, or serine as an additive was evaporated under reduced pressure, and the viscosity of the concentrated soymilk was measured. Only cysteine suppressed the increase in viscosity, and then only slightly, during evaporation. When soymilk with cysteine was evaporated, protein particle formation was suppressed, but oil body aggregation was not affected. Cysteine reduced the increase in viscosity by preventing protein aggregation through the reduction of disulfide bonds.

Oral apple polyphenol (AP) administration can enhance muscle strength and endurance. However, apples encompass many polyphenols, and the components contributing to muscle strength and endurance improvements remain unclear. We aimed to elucidate the effects of AP and its components on muscle strength and endurance. Forty male C57BL/6J mice, aged 6 weeks, were randomly assigned to (1) AIN-93G-based normal diet, (2) normal diet supplemented with 2.5 % AP, (3) normal diet supplemented with 1.13 % procyanidins, (4) normal diet supplemented with 0.58% phenolic acids, and (5) normal diet supplemented with 0.58 % dihydrochalcone groups. Following a 4-week feeding period, grip strength was measured; however, no significant differences occurred among the groups. In contrast, treadmill running capacity to exhaustion significantly increased in the 2.5 % AP, procyanidin, and phenolic acid groups compared to the control group. These findings suggest that the endurance capacity improvement was due to procyanidins and phenolic acids present within the AP components.

The “Foods with Function Claims” system is a notification system that allows health claims to be labeled on products. Businesses have taken advantage of this system to promote research on lactic acid bacteria and bifidobacteria. As a result, more than 40 strains of lactic acid bacteria and bifidobacteria are currently granted health claims under this system. This review comprehensively presents the health functions and mechanisms of these lactic acid bacteria and bifidobacteria. To promote health claims, confirmation of effects in human clinical trials and estimation of their mechanisms are required as evidence. The accumulation of such concrete evidence is considered important to elucidate this complex and influential interaction. From these perspectives, the “Foods with Function Claims” system is considered to make an important contribution to their industrial use as well as to elucidating the roles of microorganisms in their hosts.

Whey is a byproduct produced in large quantities in the dairy industry and should be effectively used to reduce its environmental impact. Powders for beverage use are desirable for achieving excellent rehydration, and the granulation process is an effective strategy. In this study, whey powder (WP) was granulated using steam containing fine water droplets as a binder (SWTP binder: steam-water two-phase binder). The granulation of WP by repeated feeding and stopping of the SWTP binder at 30-s intervals resulted in faster particle growth than when water was used as the binder. In addition, the SWTP binder improved the wettability of WP over a short period. Thus, SWTP binders have the potential to facilitate the rapid production of high-quality whey granules.

Edible insects are considered alternative food resources; however, few studies have examined their nutritional composition, safety, and functionality. We previously investigated the nutritional values of proteins and lipids in some edible insects commercially available in Japan. Migratory locusts (Locusta migratoria) and silkworms (Bombyx mori) contained high levels of α-linolenic acid in both neutral lipid and phospholipid forms. In rats, migratory locusts favorably altered the plasma fatty acid profile and improved lipid metabolism. However, the amino acid score and digestibility of edible insect proteins were lower than those of conventional protein materials, and chitin, also abundant in edible insects, influenced the net nitrogen-to-protein conversion factors and true protein contents. Although some edible insects are potential food resources, but they require more developed nutritional and functional evaluation and labeling for their widespread use and future application.