Mieko Kagaya

Effects of aging and gastric lipolysis on gastric emptying of lipid in liquid meal

Abstract: Lipid delays gastric emptying, and aging is associated with changes in gastric motor function and transit. However, little is known about the effect of lipid on gastric emptying time in the elderly. To determine the effect of aging on lipid gastric emptying, we used electrical impedance tomography (EIT) to study gastric emptying of liquid meals with or without lipid in five young (23.0 ± 0.6 years, mean ± SEM) and six elderly (73.3 ± 1.6 years) healthy male volunteers. These subjects drank 400 ml of non-lipid soup (triglycerides, 0 g) or lipid soup (triglycerides, 24.6 g) in liquid test meals. To study the effect of lipolysis in the stomach, a liquid test meal containing 240 mg of lipase in the lipid soup was also administered. Plasma cholecystokinin (CCK) concentration was measured by specific radioimmunoassay before and 30 min after the ingestion of a test meal. The gastric emptying time of the lipid soup was longer in the elderly than in the young subjects, and the time was significantly longer for lipid soup than for non-lipid soup (P < 0.05) in both the young and elderly subjects. Gastric emptying time for non-lipid soup was not significantly different between the elderly and young subjects. The administration of lipase shortened the gastric emptying time for lipid in both the elderly and the young subjects. Basal CCK concentration was significantly higher in the elderly than in the young subjects. However, there was no relationship between gastric emptying time and plasma CCK concentration after the ingestion of a test meal in the subjects overall. In conclusion, the delaying effect of lipid on gastric emptying is increased in the elderly, and the administration of lipase accelerates the emptying of lipid from the stomach.

SMALL BOWEL TRANSIT TIME AND COLONIC FERMENTATION IN YOUNG AND ELDERLY WOMEN

Small bowel transit time (SBTT) in 15 young and 13 elderly women was assessed by measuring breath hydrogen concentrations after they had consumed a solid test meal. The meal consisted of 200 g cooked rice, 50 mlmiso (made from fermented soy bean curd) soup, a boiled egg, and 95.5 g of cooked soy beans with mixed vegetables. This meal provided 17 g protein, 14.1 g fat, 92.9 g carbohydrate, 7 g dietary fiber, and 565 kcal total energy. The SBTT, calculated by a 3 ppm increase in breath hydrogen, was 19±14.9 (mean±SE) min in the young and 188.1±16.8 min in the elderly group; the difference was not significant. Breath hydrogen levels, however, were higher in the young than in the elderly group (39.1±6.3 ppm, vs 22.2±4.3 ppm,P<0.05). There was an initial peak of hydrogen concentration, reached almost immediately after the ingestion of the meal, and then a decline to baseline within 60 min. This initial peak was not as pronounced in the elderly subjects. A second peak, indicating the entry of the test meal into the cecum, was more pronounced in the young than in the elderly group. SBTT did not differ significantly between the two groups, but colonic fermentation was more pronounced in the young, both in the fasting and the postprandial state.

Circadian rhythm of breath hydrogen in young women

Abstract: Breath hydrogen levels, which reflect colonic fermentation of undigested starches, are usually low in the fasted state. Fasting levels of breath hydrogen are important for estimation of oro-cecal transit time and diagnosis of lactase deficiency. In young women, however, fasting levels of breath hydrogen are high. To clarify the reason for this, we studied the circadian pattern of breath hydrogen and the effect of α-D-galactosidase on fasting breath hydrogen in one study, and the effect of sleep deprivation on fasting breath hydrogen in another study, in 13 women students aged 21–23 years. In the first study, two breath samples were collected, one in the evening and the other the next morning. On another occasion, α-D-galactosidase was given before dinner and breath samples were collected the next morning. In the second study, the circadian rhythm of breath hydrogen was assessed for 3 days and the subjects were deprived of sleep on the second night. Breath samples were collected every 30 min, except during the second night when samples were collected at 1-h intervals. Fasting breath hydrogen was 24 ± 3.9 ppm (mean ± SE), which did not differ from the value for the previous night. α-D-galactosidase significantly decreased fasting breath hydrogen levels, to 17 ± 2.4 ppm (P < 0.05). There was a clear circadian pattern of breath hydrogen, high in the morning and decreasing to the nadir by 16:00. After dinner, the level increased again and stayed high during the night. Sleep deprivation did not affect fasting levels of breath hydrogen. High fasting breath hydrogen levels in young women followed a circadian pattern and this may have been due, in part, to an high intake of dietary fiber on the previous day.

Impact of cigarette smoking on the relationship between body mass index and coronary heart disease: a pooled analysis of 3264 stroke and 2706 CHD events in 378579 individuals in the Asia Pacific region

Background Elevated levels of body mass index (BMI) and smoking are well established lifestyle risk factors for coronary heart disease (CHD) and stroke. If these two risk factors have a synergistic relationship, rigorous lifestyle modification may contribute to greater reduction in cardiovascular burden than previously expected. Methods A pooled analysis of individual participant data from 38 cohorts, involving 378,579 participants. Hazards ratios (HRs) and 95% confidence intervals (CIs) for BMI by cigarette smoking status were estimated using Cox proportional hazard models. Results During a mean follow-up of 3.8 years, 2706 CHD and 3264 strokes were recorded. There was a log-linear, positive relationship of BMI with CHD and stroke in both smokers and non-smokers with evidence of a synergistic effect of smoking on the association between BMI and CHD only: HRs (95% CIs) associated with a 2 kg/m2 higher BMI were 1.13 (1.10 – 1.17) in current smokers and 1.09 (1.06 – 1.11) in non-smokers (p-value for interaction = 0.04). Conclusion Smoking amplifies the positive association between BMI and CHD but not stroke. If confirmed, these results suggest that effective strategies that target smoking cessation and weight loss are likely to have a greater impact than anticipated on reducing the burden of CHD.BackgroundElevated levels of body mass index (BMI) and smoking are well established lifestyle risk factors for coronary heart disease (CHD) and stroke. If these two risk factors have a synergistic relationship, rigorous lifestyle modification may contribute to greater reduction in cardiovascular burden than previously expected.MethodsA pooled analysis of individual participant data from 38 cohorts, involving 378,579 participants. Hazards ratios (HRs) and 95% confidence intervals (CIs) for BMI by cigarette smoking status were estimated using Cox proportional hazard models.ResultsDuring a mean follow-up of 3.8 years, 2706 CHD and 3264 strokes were recorded. There was a log-linear, positive relationship of BMI with CHD and stroke in both smokers and non-smokers with evidence of a synergistic effect of smoking on the association between BMI and CHD only: HRs (95% CIs) associated with a 2 kg/m2 higher BMI were 1.13 (1.10 – 1.17) in current smokers and 1.09 (1.06 – 1.11) in non-smokers (p-value for interaction = 0.04).ConclusionSmoking amplifies the positive association between BMI and CHD but not stroke. If confirmed, these results suggest that effective strategies that target smoking cessation and weight loss are likely to have a greater impact than anticipated on reducing the burden of CHD.

Cold pain prolongs gastric emptying of liquid but not solid meal: an electrical impedance tomography (EIT) study

Abstract: Stressful stimuli are reported to affect gastric emptying. However, methods for measuring gastric emptying are, in themselves, stressful. Electrical impedance tomography (EIT) is a method for measuring gastric emptying noninvasively. We used EIT to measure gastric emptying of liquid and solid meals to determine the effect of cold pain stress on gastric emptying. EIT (DAS-01P APT system; University of Sheffield, UK) was carried out in six healthy women (age, 21.6 ± 0.4 [mean ± SD] years) who had ingested a liquid (potage, 263 g; 139 kcal) or solid (beef patty, 205 g; 435 kcal) test meal. Cold pain stimuli consisted of repeated immersions of the subjects non-dominant hand into ice water (4°C) for 1 min, with a 15-s recovery period between immersions, for a total of 20 min. For the control stimulus, water at 37°C was used. The cold pain stimulus was applied immediately after the ingestion of a test meal. All studies were carried out randomly in each subject at intervals of more than 1 week. With cold pain, the half emptying time of the liquid meal was significantly greater than that with the control stimulus (47.6 ± 26.1 min vs 28.1 ± 10.8 min, P < 0.05). For the solid meal, the half emptying time did not differ between stimuli (101.9 ± 44.8 min with cold pain vs 92.6 ± 30.5 min with control stimulus). There were no significant differences in lag time between the liquid and solid meals. Cold pain stress delayed gastric emptying of liquid but not solid meals.

The exercise and the dietary habits from the viewpoint of a registered dietitian-The present state and the education for the future-

In importance of physical activity and daily exercise has been emphasized for the prevention of lifestyle-related disease. In this review, I would like to discuss the significance of the exercise in young and elderly women.1) Long-distance runners (n=8) and sedentary lifestyle female students (n=19) were enrolled for the study to improve their lifestyle. After assessing the health conditions, they were divided into three groups ; long-distance runner or athlete group (n=8), forced exercise group (n=9), and voluntary exercise group (n=10). In the sedentary group students, waist circumference, resting heart rate and LDL-cholesterol all improved after the trial, suggesting that daily exercise is effective for the promotion of health in young female students.2) In healthy elderly women, the physical strength, number of walking steps, and bone density were followed for 10 years. During the period, body weight slightly decreased ; body height, group power, respiratory function, number of walking steps, basal metabolic rate, amount of exercise, and total energy expenditure were all significantly decreased. Bone density significantly decreased after 5 years. In elderly women, voluntary, active and continuous exercise is good for the conditioning of the daily life, delaying the functional declining although the physical strength was mostly affected by the aging.

Properties and Eating Qualities of Steamed Sponge Cakes from Rice Flour

1. 緒 言 著者 らは前報1)に おいて健康食 品と しての大豆粉添加 の米粉 カステ ラを調製 し報告 した.本 報 では米粉 カステ ラの米粉に,従 来か ら製菓 や間食 の材料 として用 い られ ていた黍粉 ・大 麦粉 ・麦 こが し ・晒 し館 ・小豆粉を混合 した蒸 しカステ ラを家庭 で作 る ことを 目的 として実験を 行 った. 黍 ・大 麦の穀物 はタ ンパ ク質含量 が高 く,精 白米 に比 しビタ ミンB1・ ビタ ミンB2・ 無機質(Ca・P・Fe・K な ど)に 富む食 品であ り,と くに ダイエタ リー ・フ ァイ バ ー(DF)量 が多 く,近 年成 人病予防の観点 か ら も注 目されてい る.一 方,小 豆は大 豆 よ りタンパ ク質 ・脂肪 ・ 無機質 ・ビタ ミン類な どはやや劣 るとはいえ,植 物性食 品 としては タンパ ク質が比較的多 く,米 粉 に晒 し飴や小 豆粉を添加す ることに よ り栄養効果を高める こともで き ると考 えられ る.そ こで原料の配合割合を変化 させて調 製 した,蒸 しカステ ラの性状,嗜 好な らびに成分 組成 な どにお よぼす影響について検 討 した.あ わ せて胚 芽精米 を製粉 した米粉にて蒸 しカステ ラを試作 し,そ れ らの ビ タ ミンB1含 有量について も測定 し,通 常 の精 白米粉 の 製品 と比較検討を行い,若 干の結果 を得 た の で 報告す る. 2. 実験方法 1) 試 料 i) 粉 梗精 白米粉: 愛知県海部郡昭和58・59年 度 産 幸 風, 吉村穀粉(株)製,粒度分布は前報1)と ほ とん ど同 じ,平 均 粒度103メ ッシュ,水 分13.3%,白 色度65.68. 胚芽精米粉:山 形県昭和59年 度産ササ ニ シ キ,食 糧 庁昭和52年 「胚芽精米配給実施要領」で定め られ た 胚 芽保有率80%以 上の品,吉 村穀 粉(株)製,粒度分布 は梗 精 白米粉 と類似 の平均粒度104メ ッシュ,水 分15.1%, 白色度66.02. 黍粉: 熊本県昭和58・59年 度産儒黍,吉 村穀粉(株)製, 高速度粉砕機に て0.4mm以 下に した もの,黄 色度47. 79. 大麦粉: 市販 品,日 本精麦(株)製,茨 城県昭和59年 度 品小粒大麦か しま,1等 粉,白 色度60.69. 麦 こが し: 市販品,萬 藤(株)製,栃 木 県 昭和58年 度品 小粒大麦を100~330°C で焙 煎 し,高 速度粉砕機で0.4 mm以 下 にした もの. 晒 し餡(1): 市販品改良晒 し館,根 津製館所,昭 和59 年度 品(台 湾産小豆35%+い んげ ん豆 ・金時豆 な どの 雑豆65%の 晒 し餡). 晒 し館(2): 市販 品上等 晒 し餡(菓 子屋専 門店用), 根津製餡 所,昭 和59年 度 品(台 湾産小豆100%の 晒 し *椙 山女学園大学家政学部

Effect of Ingredient Ratios on the Physical Properties of Rice Flour Spongecakes Added with Soybean Meal

For the purpose of the preparation of nutritionally, desirable homemade spongecakes using rice flour added with soybean meal and muscovado, steamed spongecakes and roasted cakes were prepared, and comparative studies were made on their physical properties and preference. 1) For rice flour spongecakes, the optimal amount of additional soybean meal was 25 to 50 %, and the addition of 30 to 50 % of glutinous rice to rice flour resulted in spongy and nutritionally desirable products, having low rate of swelling but relieving dryness, and high degree of gelatinization and content of protein. 2) Remarkable differences in preference were observed between parched bean flour and crushed soybean meal after cooking and drying of soybean, while there was a little difference between steamed products and roasted ones. 3) Spongecakes made from rice flour added with soybean meal were evaluated to be highly acceptable when muscovado was added up to 50 %.