Effect of ceramic-treated water on food functionality of strawberries

• 資料種別: 記事
• タイトル: Effect of ceramic-treated water on food functionality of strawberries
• 著者・編者: Wakako Takebe; Takehiro Nagata; Karin Nakamura
• 出版事項: 日本 : 糖化ストレス研究会
• 出版年月日等: 2022-06-30
• 出版年（W3CDTF）: 2022-06-30
• 並列タイトル等: イチゴの食品機能性に陶片処理水が与える影響
• タイトル（掲載誌）: Glycative stress research
• 巻号年月日等（掲載誌）: 9(2)
• 掲載巻: 9(2)
• ISSN（掲載誌）: 2188-3610
• ISSN-L（掲載誌）: 2188-3610
• 本文の言語コード: eng; jpn
• DOI: 10.24659/gsr.9.2_63; https://doi.org/10.24659/gsr.9.2_63
• 国立国会図書館永続的識別子: info:ndljp/pid/13120771; https://dl.ndl.go.jp/pid/13120771
• コレクション（共通）: 障害者向け資料
• コレクション（障害者向け資料：レベル1）: テキストデータ
• コレクション（個別）: 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > その他; https://dl.ndl.go.jp/collections/B00035
• 収集根拠: オンライン資料収集制度
• 受理日（W3CDTF）: 2023-12-08T11:19:22+09:00
• 保存日（W3CDTF）: 2023-05-20
• 記録形式（IMT）: application/pdf
• オンライン閲覧公開範囲: 国立国会図書館内限定公開
• デジタル化資料送信: 図書館・個人送信対象外
• 遠隔複写可否（NDL）: 可
• 掲載誌（URI）: https://www.toukastress.jp/webj/page-2
• 掲載誌（国立国会図書館永続的識別子）: info:ndljp/pid/13120767; https://dl.ndl.go.jp/pid/13120767
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

• コレクション（個別）: 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > その他; https://dl.ndl.go.jp/collections/B00035
• オンライン閲覧公開範囲: 国立国会図書館内限定公開
• デジタル化資料送信: 図書館・個人送信対象外
• 遠隔複写可否（NDL）: 可
• 所蔵機関: 国立国会図書館
• 請求記号: Z63-D541
• 関連情報（URI）: https://dl.ndl.go.jp/info:ndljp/pid/13120771
• 関連情報（国立国会図書館永続的識別子）: info:ndljp/pid/13120771; https://dl.ndl.go.jp/info:ndljp/pid/13120771
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館雑誌記事索引; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 032834791; http://id.ndl.go.jp/bib/032834791
• 整理区分コード: 632

• 要約等: Aim: Glycation is a non-enzymatic reaction between reducing sugars and proteins. It forms advanced glycation end products (AGEs) and is involved in multiple diseases. We have reported that strawberries are one of the plants that inhibit the formation of AGEs. It has been reported that water treated with ceramic chips (ceramic-treated water) enhanced the growth of agricultural crops. In this study, we examined the effect of ceramic-treated water on the food functionality of strawberries, especially the anti-glycative effect and antioxidant efficacy. Methods: Fourteen varieties of strawberry plants were cultivated using either normal water or ceramic-treated water, and harvested strawberries were sliced, dried, and ground. Extracts were prepared with hot water and introduced into the human serum albumin (HSA)-Glucose glycation model. Inhibitory effects on glycation were evaluated by measuring fluorescent AGEs, and antioxidative efficacy was measured by the DPPH method. Results: All the strawberry samples showed anti-glycative effects and antioxidant activity. There was no significant difference between the cultivation water in the paired t-test for either effect. However, one variety showed a significant increase in inhibition of AGEs formation, and 4 varieties showed a significant increase in antioxidant activity in the ceramic-treated water cultivation. No correlation between anti-glycative and antioxidative effects was found. Conclusion: In this study, we examined the effect of growing water on 14 strawberry varieties. Ceramic-treated water changed the feature of strawberries, but the change depends on the varieties. This indicates that the effect of ceramic-treated water may be limited to certain varieties. In addition, the lack of correlation between anti-glycative and antioxidative effects suggested that the substances contributing to each effect were different.
• DOI: 10.24659/gsr.9.2_63
• オンライン閲覧公開範囲: インターネット公開
• 連携機関・データベース: 科学技術振興機構 : J-STAGE; http://www.jstage.jst.go.jp

• 要約等: Aim: Glycation is a non-enzymatic reaction between reducing sugars and proteins. It forms advanced glycation end products (AGEs) and is involved in multiple diseases. We have reported that strawberries are one of the plants that inhibit the formation of AGEs. It has been reported that water treated with ceramic chips (ceramic-treated water) enhanced the growth of agricultural crops. In this study, we examined the effect of ceramic-treated water on the food functionality of strawberries, especially the anti-glycative effect and antioxidant efficacy. Methods: Fourteen varieties of strawberry plants were cultivated using either normal water or ceramic-treated water, and harvested strawberries were sliced, dried, and ground. Extracts were prepared with hot water and introduced into the human serum albumin (HSA)-Glucose glycation model. Inhibitory effects on glycation were evaluated by measuring fluorescent AGEs, and antioxidative efficacy was measured by the DPPH method. Results: All the strawberry samples showed anti-glycative effects and antioxidant activity. There was no significant difference between the cultivation water in the paired t-test for either effect. However, one variety showed a significant increase in inhibition of AGEs formation, and 4 varieties showed a significant increase in antioxidant activity in the ceramic-treated water cultivation. No correlation between anti-glycative and antioxidative effects was found. Conclusion: In this study, we examined the effect of growing water on 14 strawberry varieties. Ceramic-treated water changed the feature of strawberries, but the change depends on the varieties. This indicates that the effect of ceramic-treated water may be limited to certain varieties. In addition, the lack of correlation between anti-glycative and antioxidative effects suggested that the substances contributing to each effect were different.
• DOI: 10.24659/gsr.9.2_63; https://doi.org/10.24659/gsr.9.2_63
• 関連情報（URI）: http://id.ndl.go.jp/bib/032834791; https://ndlsearch.ndl.go.jp/books/R000000004-I032834791; https://dl.ndl.go.jp/pid/13120771; http://id.ndl.go.jp/digimeta/13120771; https://search.jamas.or.jp/link/ui/2023252497
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 032834791; http://id.ndl.go.jp/bib/032834791; 13120771; http://id.ndl.go.jp/bib/13120771