| Project/Area Number |
10680147
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Hiroshima Prefectural Women's University |
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Principal Investigator |
MASUYAMA Etsuko Hiroshima Prefectural Women's University Human Life and Environmental Science, Assistant, 生活科学部, 助手 (10084162)
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| Co-Investigator(Kenkyū-buntansha) |
KUSANO Toshihisa Hiroshima Prefectural Women's University Human Life and Environmental Science, Professor, 生活科学部, 教授 (00006082)
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| Project Period (FY) |
1998 – 2000
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| Project Status |
Completed (Fiscal Year 2000)
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| Budget Amount *help |
¥2,800,000 (Direct Cost: ¥2,800,000)
Fiscal Year 2000: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1999: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1998: ¥1,700,000 (Direct Cost: ¥1,700,000)
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| Keywords | Oyster shell / Calcium preparation / Antimicrobial / Shredded vegetables / Electron microscopy / 走査電子顕微鏡 / 褐変化(変色) / クロロフィル量 / 抗菌剤 / 静菌剤 / アガロースゲル電気泳動 / 褐変化 |
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| Research Abstract |
Calcium preparation was made from oyster shells by ohmic heating. It has a high pH(about 12.3)and a poor solubility. It showed antimicrobial action in foods in a laboratory. It has not been clarified which the calcium acts as antimicrobial. Therefore we analyzed the eluted materials from two bacteria ; Escherichia coli and Staphylococcus aureus, treated with the calcium. The protein and nucleic acids from E.coli were detected by using a SDS-PAGE and an agarose gel electrophoresis. On an electron microscopic analysis, the flagella were removed from the cell bodies of E.coli and the cytoplasm was condensed in the cell center. We also obtain the eluted materials from S.aureus treated with the calcium. Next we studied the antibacterial effects of the calcium on fore kinds of shredded vegetables ; lettuces, cabbages, cucumbers and long onions. The microbial counts in the shredded vegetables were reduced from 1/10 to 1/100 of initial numbers for 30min.by soaking the vegetables in 0.5% calcium suspension. In addition, browning of shredded cabbages was slower than the control when they were soaked in the calcium suspention. The results indicate that the calcium preparation is a simple and useful antimicrobial of shredded vegetables.
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