1
|
Kurosaka C, Tagata C, Nakagawa S, Kobayashi M, Miyake S. Effects of green tea and roasted green tea on human responses. Sci Rep 2024; 14:8588. [PMID: 38615105 PMCID: PMC11016062 DOI: 10.1038/s41598-024-59383-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 04/10/2024] [Indexed: 04/15/2024] Open
Abstract
Our objective was to elucidate the effects of tea consumption on refreshment and stress reduction/recovery through examining the multiple associations among factors such as various physiological responses and task performance. Participants included 20 healthy young men who performed a mental arithmetic task while 11 physiological responses were measured. The experiments were conducted twice under different beverage consumption conditions on separate days. The mental arithmetic task was executed six times in 1 day; participants ingested hot water, green tea, or roasted green tea (hojicha) before each task. Several subjective assessments: subjective fatigue, stress, mental workload, and flow were evaluated after each task. The R-R intervals, heart rate variability spectral components, the Poincaré plot indices (SD1 and SD2) and plethysmogram amplitude tended to decrease during task periods compared to resting periods. Tissue blood volume/flow (TBV, TBF) and near-infrared spectroscopy responses (NIRS) were lower in the tea condition than in the hot water condition. By scrutinizing various indicators, we found that aromatic stimulation of Japanese tea beverages has the potential to induce positive effects, enhance mental task performance, promote refreshment, and alleviate feelings of fatigue. These positive effects were observed even in small quantities and within a short duration, mirroring responses observed in daily consumption.
Collapse
Affiliation(s)
- Chie Kurosaka
- Department of Human, Information and Life Sciences, School of Health Sciences, University of Occupational and Environmental Health, Japan, Kitakyushu, Fukuoka, Japan.
| | - Chika Tagata
- Central Research Institute, ITOEN, Ltd., Makinohara, Shizuoka, Japan
| | - Sae Nakagawa
- Central Research Institute, ITOEN, Ltd., Makinohara, Shizuoka, Japan
| | - Makoto Kobayashi
- Central Research Institute, ITOEN, Ltd., Makinohara, Shizuoka, Japan
| | - Shinji Miyake
- Graduate School of Science and Technology, Chitose Institute of Science and Technology, Chitose, Hokkaido, Japan
| |
Collapse
|
2
|
Wang J, Qiao L, Liu B, Wang J, Wang R, Zhang N, Sun B, Chen H, Yu Y. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis. Food Chem 2023; 429:136909. [PMID: 37516048 DOI: 10.1016/j.foodchem.2023.136909] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/28/2023] [Accepted: 07/12/2023] [Indexed: 07/31/2023]
Abstract
Green onion (Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, (E,E)-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
Collapse
Affiliation(s)
- Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Lina Qiao
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Bing Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Junyi Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ruifang Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| | - Yang Yu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
| |
Collapse
|
3
|
Yokoyama I, Ohata M, Komiya Y, Nagasao J, Arihara K. Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts. Anim Sci J 2023; 94:e13813. [PMID: 36786001 DOI: 10.1111/asj.13813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 12/22/2022] [Accepted: 01/19/2023] [Indexed: 02/15/2023]
Abstract
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), a compound having a sweet caramel-like odor, is one of the major compounds generated by the Maillard reaction. DMHF could affect the palatability of cooked and processed foods such as meat, while its inhalation induces several physiological functions. However, basic findings of DMHF generation in meat remain unclear. In this study, we compared the amount of DMHF in cooked meat of various animal meat (Japanese black cattle beef, Australian beef, pork, and chicken) and parts (round, loin, thigh, and breast). Meat samples were heated at 230°C, and then the amount of DMHF was measured using the solvent extraction methods. Moreover, the substrates (total free amino acid and glucose) used for the Maillard reaction were also measured to elucidate the relation between DMHF generation and nutrients in meat. DMHF was detected in all cooked meat samples, suggesting that DMHF is generated in meat regardless of animal species and parts. A significant positive correlation was observed between the DMHF generation and glucose content in the round and thigh parts. Our results suggest that DMHF generation during meat cooking would be regulated by the glucose content.
Collapse
Affiliation(s)
- Issei Yokoyama
- School of Veterinary Medicine, Kitasato University, Towada, Japan.,College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Motoko Ohata
- College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Yusuke Komiya
- School of Veterinary Medicine, Kitasato University, Towada, Japan
| | - Jun Nagasao
- School of Veterinary Medicine, Kitasato University, Towada, Japan
| | - Keizo Arihara
- School of Veterinary Medicine, Kitasato University, Towada, Japan
| |
Collapse
|
4
|
Osada K, Kujirai R, Hosono A, Tsuda M, Ohata M, Ohta T, Nishimori K. Repeated exposure to kairomone-containing coffee odor improves abnormal olfactory behaviors in heterozygous oxytocin receptor knock-in mice. Front Behav Neurosci 2023; 16:983421. [PMID: 36817409 PMCID: PMC9930907 DOI: 10.3389/fnbeh.2022.983421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 12/16/2022] [Indexed: 02/04/2023] Open
Abstract
The oxytocin receptor (OXTR) knockout mouse is a model of autism spectrum disorder, characterized by abnormalities in social and olfactory behaviors and learning. Previously, we demonstrated that OXTR plays a crucial role in regulating aversive olfactory behavior to butyric acid odor. In this study, we attempted to determine whether coffee aroma affects the abnormal olfactory behavior of OXTR-Venus knock-in heterozygous mice [heterozygous OXTR (±) mice] using a set of behavioral and molecular experiments. Four-week repeated exposures of heterozygous OXTR (±) mice to coffee odor, containing three kairomone alkylpyrazines, rescued the abnormal olfactory behaviors compared with non-exposed wild-type or heterozygous OXTR (±) mice. Increased Oxtr mRNA expression in the olfactory bulb and amygdala coincided with the rescue of abnormal olfactory behaviors. In addition, despite containing the kairomone compounds, both the wild-type and heterozygous OXTR (±) mice exhibited a preference for the coffee odor and exhibited no stress-like increase in the corticotropin-releasing hormone, instead of a kairomone-associated avoidance response. The repeated exposures to the coffee odor did not change oxytocin and estrogen synthetase/receptors as a regulator of the gonadotropic hormone. These data suggest that the rescue of abnormal olfactory behaviors in heterozygous OXTR (±) mice is due to the coffee odor exposure-induced OXTR expression.
Collapse
Affiliation(s)
- Kazumi Osada
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan,*Correspondence: Kazumi Osada,
| | - Riyuki Kujirai
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Akira Hosono
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Masato Tsuda
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Motoko Ohata
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Japan
| | - Tohru Ohta
- The Research Institute of Health Science, Health Sciences University of Hokkaido, Tobetsu, Japan
| | - Katsuhiko Nishimori
- Department of Molecular and Cell Biology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| |
Collapse
|
5
|
Sato W, Kochiyama T. Exploration of Emotion Dynamics Sensing Using Trapezius EMG and Fingertip Temperature. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22176553. [PMID: 36081011 PMCID: PMC9460856 DOI: 10.3390/s22176553] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 06/12/2023]
Abstract
Exploration of the physiological signals associated with subjective emotional dynamics has practical significance. Previous studies have reported that the dynamics of subjective emotional valence and arousal can be assessed using facial electromyography (EMG) and electrodermal activity (EDA), respectively. However, it remains unknown whether other methods can assess emotion dynamics. To investigate this, EMG of the trapezius muscle and fingertip temperature were tested. These measures, as well as facial EMG of the corrugator supercilii and zygomatic major muscles, EDA (skin conductance level) of the palm, and continuous ratings of subjective emotional valence and arousal, were recorded while participants (n = 30) viewed emotional film clips. Intra-individual subjective-physiological associations were assessed using correlation analysis and linear and polynomial regression models. Valence ratings were linearly associated with corrugator and zygomatic EMG; however, trapezius EMG was not related, linearly or curvilinearly. Arousal ratings were linearly associated with EDA and fingertip temperature but were not linearly or curvilinearly related with trapezius EMG. These data suggest that fingertip temperature can be used to assess the dynamics of subjective emotional arousal.
Collapse
Affiliation(s)
- Wataru Sato
- Psychological Process Research Team, Guardian Robot Project, RIKEN, 2-2-2 Hikaridai, Seika-cho, Soraku-gun, Kyoto 619-0288, Japan
| | - Takanori Kochiyama
- Brain Activity Imaging Center, ATR-Promotions, Inc., 2-2-2 Hikaridai, Seika-cho, Soraku-gun, Kyoto 619-0288, Japan
| |
Collapse
|
6
|
Ohata M, Zhou L, Ando S, Kaneko S, Osada K, Yada Y. Application of integrative physiological approach to evaluate human physiological responses to the inhalation of essential oils of Japanese citrus fruits iyokan (Citrus iyo) and yuzu (Citrus junos). Biosci Biotechnol Biochem 2021; 86:109-116. [PMID: 34747971 DOI: 10.1093/bbb/zbab193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Accepted: 10/25/2021] [Indexed: 11/14/2022]
Abstract
This study investigated the effects of essential oil odors from Japanese citrus fruits, iyokan (Citrus iyo) and yuzu (Citrus junos), on human psychology and both the autonomic and central nervous systems. The inhalation of both essential oils significantly increased miosis rate and fingertip temperature and could induce parasympathetic dominance by suppressing sympathetic nerve activity. Oxyhemoglobin concentration in the prefrontal cortex increased after the inhalation of yuzu essential oil and decreased after the inhalation of iyokan essential oil. Subjectively, the inhalation of both essential oils reduced the feelings of fatigue and improved the feelings of refreshment, suggesting that the effect of autonomic nervous activity might involve in these psychological changes directly. Moreover, we observed that task performance improved after inhaling yuzu essential oil, which may be due to the increase in oxyhemoglobin concentration in the prefrontal cortex.
Collapse
Affiliation(s)
- Motoko Ohata
- Department of Food Bioscience & Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, Japan
| | - Lanxi Zhou
- Material Research & Development Division, Ogawa & Co., Ltd., 7 Oaza-Hoshinosato, Amimachi, Inashiki-gun, Ibaraki, Japan
| | - Shiori Ando
- Material Research & Development Division, Ogawa & Co., Ltd., 7 Oaza-Hoshinosato, Amimachi, Inashiki-gun, Ibaraki, Japan
| | - Shu Kaneko
- Material Research & Development Division, Ogawa & Co., Ltd., 7 Oaza-Hoshinosato, Amimachi, Inashiki-gun, Ibaraki, Japan
| | - Kazumi Osada
- Department of Food Bioscience & Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, Japan
| | - Yukihiro Yada
- School of Integrative and Global Majors, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, Japan
| |
Collapse
|
7
|
Arihara K, Yokoyama I, Ohata M. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Sci 2021; 180:108561. [PMID: 34034035 DOI: 10.1016/j.meatsci.2021.108561] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
Collapse
Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Fujisawa 252-0880, Japan
| |
Collapse
|
8
|
Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats. Sci Rep 2020; 10:13931. [PMID: 32811855 PMCID: PMC7434782 DOI: 10.1038/s41598-020-70843-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023] Open
Abstract
The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution analysis. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was affected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiological effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiological parameters by decreasing oxidative stress.
Collapse
|