Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Kazumi Tsutsui is active.

Publication


Featured researches published by Kazumi Tsutsui.


Journal of Nutritional Science and Vitaminology | 2015

Comparison of the Effects of Ornithine and Arginine on the Brain Protein Synthesis Rate in Young Rats.

Shoko Suzumura; Kazuyo Tujioka; Takashi Yamada; Hidehiko Yokogoshi; Saori Akiduki; Yukihiro Hishida; Kazumi Tsutsui; Kazutoshi Hayase

Brain protein synthesis and the plasma concentration of growth hormone (GH) are sensitive to dietary ornithine. The purpose of this study was to determine whether dietary arginine, the metabolite of ornithine, affects the brain protein synthesis, and to that end, the effects of arginine on brain protein synthesis were compared with that of ornithine treatment in young rats. Two experiments were done on five or three groups of young rats (5-wk-old) given 0%, 0.25%, 0.5%, 0.7% arginine or 0.7% ornithine-HCl added to a 20% casein diet for 1 d (only one 3 h period) (Experiment 1), or given a diet containing 0% or 0.7% ornithine-HCl or 0.7% arginine added to a 20% casein diet (Experiment 2). The concentrations of plasma growth hormone (GH) and fractional rates of protein synthesis in the brains increased significantly with the 20% casein+0.7% arginine diet and still more with the 20% casein+0.7% ornithine diet compared with the 20% casein diet alone. In the cerebral cortex and cerebellum, the RNA activity [g protein synthesized/(g RNA•d)] significantly correlated with the fractional rate of protein synthesis. The RNA concentration (mg RNA/g protein) was also related to the fractional rate of protein synthesis in these organs. The results suggest that the treatment with arginine is likely to increase the concentrations of GH and the rate of brain protein synthesis in rats, and that the effects of arginine on brain protein synthesis and GH concentration were lower than that of ornithine. The RNA activity is at least partly related to the fractional rate of brain protein synthesis.


Journal of Nutritional Science and Vitaminology | 2017

Changes in Thyroid Hormone Are Not Involved in Regulating Brain Protein Synthesis in Adults Rats Fed Ornithine

Kazuyo Tujioka; Takashi Yamada; Hidehiko Yokogoshi; Saori Akiduki; Yukihiro Hishida; Kazumi Tsutsui; Kazutoshi Hayase

Brain protein synthesis and the plasma concentration of growth hormone (GH) are sensitive to dietary ornithine. However, dietary ornithine does not increase brain protein synthesis in hypophysectomized rats. Because hypophysectomy may decrease the secretion of thyroid stimulated hormone (TSH), we assessed whether the regulation of brain protein synthesis was mediated by changes in the plasma concentrations of thyroid hormone and ghrelin in the 6-propyl-2-thiouracil (PTU, thyroid inhibitor)-treated or control adult rats fed ornithine. The four experimental groups consisted of PTU-treated and control (24-wk-old) male rats given 0% or 0.7% ornithine-HCl added to a 20% casein diet. The plasma concentrations of GH and ghrelin, and the fractional rates of protein synthesis and RNA activity [g protein synthesized/(g RNA•d)] in the brains were significantly increased after treatment with the 20% casein + 0.7% ornithine compared with the 20% casein diet alone in both the PTU-treated and control groups. Ornithine supplementation to the basal diet did not affect the plasma concentration of T3. The RNA concentration (mg RNA/g protein) was not related to the fractional rate of protein synthesis in the brain regions. The results suggest that dietary ornithine likely increases the rate of brain protein synthesis in control and PTU-treated rats, and that the ornithine-induced increase in the GH concentration may stimulate mainly brain protein synthesis via ghrelin. RNA activity is at least partly related to the fractional rate of brain protein synthesis.


Journal of Agricultural and Food Chemistry | 2005

Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements.

Kazumi Tsutsui; Keiko Katsuta; Teruyoshi Matoba; Makoto Takemasa; Katsuyoshi Nishinari


Journal of Texture Studies | 2013

Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization

Kazumi Tsutsui; Keiko Katsuta; Teruyoshi Matoba; Makoto Takemasa; Takahiro Funami; Emiko Sato; Katsuyoshi Nishinari


Journal of Nutritional Science and Vitaminology | 2014

Effect of Dietary γ-Aminobutyric Acid on the Nerve Growth Factor and the Choline Acetyltransferase in the Cerebral Cortex and Hippocampus of Ovariectomized Female Rats

Kazuyo Tujioka; Panicha Thanapreedawat; Takashi Yamada; Hidehiko Yokogoshi; Kenji Horie; Mujo Kim; Kazumi Tsutsui; Kazutoshi Hayase


Journal of applied glycoscience | 2002

Anti-firming Efficiency of Food Emulsifiers on Rice Starch Gel

Keiko Katsuta; Kazumi Tsutsui; Etsuko Maruyama; Makoto Miura


Abstracts of Annual Congress of The Japan Society of Home Economics 65th Annual Congress of The Japan Society of Home Economics | 2013

Study for the taste of the cookies with vegetable powders

Kazumi Tsutsui; Asako Tamura; Fusako Arai; Kunio Miyanishi; Katsuyoshi Nishinari; Kazutoshi Hayase


日本調理科学会大会研究発表要旨集 平成21年度日本調理科学会大会 | 2009

新潟の郷土食「のっぺい」に関する女子短大生のアンケート結果からの一考察

恵美子 佐藤; 和美 筒井; Emiko Sato; Kazumi Tsutsui


Journal of home economics | 2003

Evaluation of the Mechanical Properties of Varieties of Cooked Rice Grains by the Stress Corrected for the Compressed Area

Keiko Katsuta; Junko Kushiya; Naoko Imazuya; Kazumi Tsutsui; Etsuko Maruyama


Journal of home economics | 2003

Viscoelastic Behavior of Varieties of Cooked Rice Grains by Small Shear Deformation under Compression

Keiko Katsuta; Junko Kushiya; Naoko Imazuya; Kazumi Tsutsui; Etsuko Maruyama

Collaboration


Dive into the Kazumi Tsutsui's collaboration.

Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar

Kazutoshi Hayase

Aichi University of Education

View shared research outputs
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar

Emiko Sato

University of Niigata Prefecture

View shared research outputs
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Researchain Logo
Decentralizing Knowledge