Effect of ceramic-treated water on food functionality of strawberries

• Material Type: 記事
• Title: Effect of ceramic-treated water on food functionality of strawberries
• Author/Editor: Wakako Takebe; Takehiro Nagata; Karin Nakamura
• Publication, Distribution, etc.: 日本 : 糖化ストレス研究会
• Publication Date: 2022-06-30
• Publication Date (W3CDTF): 2022-06-30
• Alternative Title: イチゴの食品機能性に陶片処理水が与える影響
• Periodical title: Glycative stress research
• No. or year of volume/issue: 9(2)
• Volume: 9(2)
• ISSN (Periodical Title): 2188-3610
• ISSN-L (Periodical Title): 2188-3610
• Text Language Code: eng; jpn
• DOI: 10.24659/gsr.9.2_63; https://doi.org/10.24659/gsr.9.2_63
• Persistent ID (NDL): info:ndljp/pid/13120771; https://dl.ndl.go.jp/pid/13120771
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 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
• Acquisition Basis: オンライン資料収集制度
• Date Accepted (W3CDTF): 2023-12-08T11:19:22+09:00
• Date Captured (W3CDTF): 2023-05-20
• Format (IMT): application/pdf
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Periodical Title (URI): https://www.toukastress.jp/webj/page-2
• Periodical Title (Persistent ID (NDL)): info:ndljp/pid/13120767; https://dl.ndl.go.jp/pid/13120767
• Data Provider (Database): 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

• Collection (particular): 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
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Holding library: 国立国会図書館
• Call No.: Z63-D541
• Related Material (URI): https://dl.ndl.go.jp/info:ndljp/pid/13120771
• Related Material (Persistent ID (NDL)): info:ndljp/pid/13120771; https://dl.ndl.go.jp/info:ndljp/pid/13120771
• Data Provider (Database): 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
• Bibliographic ID (NDL): 032834791; http://id.ndl.go.jp/bib/032834791
• Bibliographic Record Category (NDL): 632

• Summary, etc.: 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
• Access Restrictions: インターネット公開
• Data Provider (Database): 科学技術振興機構 : J-STAGE; http://www.jstage.jst.go.jp

• Summary, etc.: 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
• Related Material (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
• Data Provider (Database): 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• Original Data Provider (Database): Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 032834791; http://id.ndl.go.jp/bib/032834791; 13120771; http://id.ndl.go.jp/bib/13120771