Nagano Prefecture Forestry Research Center

Kori-tofu is made from soybean and contains abundant high quality protein and fat. The low sodium Kori-tofu was manufactured using potassium carbonate instead of sodium hydrogen carbonate for the purpose of reducing sodium. This study aimed to examine the effects of low sodium Kori-tofu intake on body composition and blood pressure in Japanese subjects. During the 8-week treatment period, the subjects ingested 16.5g of Kori-tofu each day. After the intervention, waist circumference and blood pressure were significantly decreased compared with baseline. Furthermore, systolic and diastolic blood pressure was significantly decreased, regardless of the weight loss. The body weight of lean type subjects was significantly increased. No adverse effects related to gastrointestinal symptom were observed in any of the subjects throughout the experimental period. A daily intake of the low sodium Kori-tofu was associated with body composition and blood pressure in Japanese subjects. The findings indicated that adding low-sodium Kori-fu to dishes has a beneficial effect. Although this study is the lack of a control group, the results provide a useful basis for future controlled trials in nutritional and functional food research.

This study investigated green needles and fine twigs (NT) from spruce, pine, and fir, widely available forest by-products, as potential functional ingredients and natural preservatives for whole wheat bread fortification. The effects of replacing water with NT extracts at 0, 35, and 70% levels were assessed on bread's secondary metabolite profiling, bioactivity, nutrition, and quality. The NT-bread demonstrated good stability of compounds analyzed by HPLC-DAD after 24 and 72 h, with a notable increase in the content of several polyphenols after 72 h of storage. This increase was correlated closely with an over 80% enhancement in antioxidant activity during storage, suggesting extended shelf-life. A total of 115 compounds were identified by UHPLC-QTOF-MS/MS, including flavonoids, phenolic acids, alkaloids, stilbenes, lignans, resin acids, and gibberellins. Among the substitution levels, 35% , particularly pine NT-fortified bread, was sufficient to enhance functionality while preserving bread quality and sensory acceptability, making it a strong candidate for further development as a bioactive product. Overall, the findings demonstrate the valorization potential of underutilized NT as natural antioxidants and will help provide the industry with phytochemical compositional information. This study highlights the broader applicability of these side streams by employing a green extraction technique (hydrodynamic cavitation) that yields valuable compounds, promotes sustainability, and supports the circular economy through a cost-effective and efficient process.

The Japanese Society of Neurology's Special Committee on Measures for Transition from Pediatric to Adult Health Care held a workshop to discuss the activities of the transitional care support centers (TCSCs). The following points were addressed: (1) from Kanagawa Prefecture, the activities of the TCSC, which is set up alongside the Intractable Disease Consultation Support Center and the Intractable Disease Information Coordination Center, separated from medical institutions, and the efforts addressing cases of difficult transitions and consultations where patients cannot transition from specific pediatric chronic diseases to designated intractable diseases; (2) from Nagano Prefecture, the supporting the health care transition undertaken by the neurologist as intractable disease medical coordinator, and (3) the efforts of the transitional health care support coordinator at the TCSC established at the university hospital in collaboration with the Nagano Children's Hospital and the government. For the creation of a seamless support system, we hope that the pioneering activities reported at this time will spread nationwide.

Abstract Prickly lettuce (Lactuca serriola), which is considered the wild ancestor of lettuce, has black seeds, whereas the major seed color of domesticated lettuce is black or white. The successfully-selected white seed trait is a key domestication trait for lettuce cultivation and breeding; however, the mechanism underlying the shift from black to white seeds remains to be clarified. We aimed to identify the gene/s responsible for white seed trait in lettuce. Genetic mapping of a candidate gene was performed with double-digest RAD sequencing using an F2population derived from a cross between ‘ShinanoPower’ (white seed) and ‘Escort’ (black seed). The white seed trait was controlled by a single recessive locus (48.055–50.197 Mbp) in linkage group 7. Narrowing down using five PCR-based markers and 84 cultivars, eight candidate genes were mapped in the locus. Only theLG7_v8_49.251Mbp_HinfImarker, which employs a single nucleotide mutation in the stop codon ofLsat_1_v5_gn_7_35020.1was completely linked to the seed color phenotype. In addition, the sequences of the coding region for candidate genes except forLsat_1_v5_gn_7_35020.1were identical in the resequence analysis of ‘ShinanoPower’ (white seed) and ‘Escort’ (black seed). Therefore, we proposedLsat_1_v5_gn_7_35020.1, a gene located in the locus, as the candidate gene and designated it asLsTT2, an ortholog encoding the R2R3 MYB transcription factor inArabidopsis. When we validated the role ofLsTT2in seed color through genome editing,LsTT2knockout mutants harboring an early termination codon showed a change in seed color from black to white. White seeds accumulated less proanthocyanidins than black seeds, which was similar to the phenotype observed inArabidopsis TRANSPARENT TESTA 2(TT2) mutants. Therefore,LsTT2was the allele responsible for the shift in seed color from black to white. The development of a robust marker for marker-assisted selection and identification of the gene responsible for white seeds has implications for future breeding technology and physiological analysis.

トルコギキョウの収穫日の予測とそれを実現する技術開発を目標として，茨城県つくば市で実施したトルコギキョウ品種 ‘セレブリッチホワイト’ の栽培試験20データを用いて，発育に要する日数の逆数である発育速度（DVR）と平均気温との関係を検討した．育苗開始から発蕾，発蕾から収穫の平均気温とDVRは単純な線形モデルが適用可能であった．発育モデルパラメータである基底温度（Tb）と有効積算温度（TT）を算出し，これらを用いて試算した発蕾を起点とする収穫予測日は，実測値に対して誤差5日以内RMSE3.1日と高い精度を示した．同じ発育パラメータを用いて，同品種の高冷地抑制作型と暖地促成作型における栽培データで検証したところ，発蕾を起点とする収穫日の予測誤差は5日以内RMSE2.5日と同程度に小さかった．これらのことから得られたパラメータを用いて発蕾を起点とすることで収穫日の予測が可能と考えられた．生産者ハウスにおいて，‘レイナ2型ホワイト’ の発育パラメータと，目標日にTTを達成するように能動的に日平均気温を制御する装置DM-AMTeCを用いて，12月13日を制御起点，3月10日を目標収穫日とする栽培を行った．詳細調査区の平均発蕾日は12月25日，平均収穫日は3月14日で，目標収穫日に対して誤差4日であった．これらのことから発蕾日を起点として発育パラメータを用いて気温を制御することで，精度 ± 7日以内の計画生産が可能であることを実証した．

本研究の金型製作方法は，従来の除去加工による金型製作に比べ，製作期間が短くなり，金型の設計モデルがあれば，最短で1日で金型が完成した．短納期でプラスチック成形を行う技術として，紫外線硬化樹脂製AMでプラスチック射出成形用樹脂型を製作する技術も報告されているが，樹脂型では不可能であった成形温度が高い成形材料の射出成形も可能になる．

芽かきしたセンダン （Melia azedarach） における木材性質を調べるために，3クローンにおける10年生および16年生の樹幹内変動を検討した。直径成長は良好で，樹幹内の木材性質は，10年生は気乾密度，曲げ弾性率 （MOE） および曲げ強さ （MOR） で，16年生は気乾密度でクローン間差が認められた。気乾密度，MOEおよびMORは地上高に関わらず，髄から樹皮側に向かって高くなる傾向がみられたが，地上高別の平均値では大きな変化は認められなかった。成長初期は地上高が低い部分では気乾比重，MOEおよびMORが低かったが，地上高が低いほど直径成長量が大きかったため，成長に伴い地上高による差が小さくなったと考えられる。センダンの生産目標は末口径30cm以上，長さ4mとしており，生産目標のサイズに仕立てることによって，地上高による差が小さい木材性質の材が収穫できる可能性が高いことが示唆された。

Table grapes, 'Shine Muscat' (Vitis labruscana Bailey) and 'Queen Nina' (Vitis labruscana Bailey), were stored at 5℃ and packaged in three types of films used for modified-atmosphere (MA) packaging. These MA-packaging films differed in O2 permeability and the quality of material. After storage for a long duration, the aroma volatile contents of the berries were analyzed. The level of linalool, which is the main aroma volatile of 'Shine Muscat', decreased during storage at 5℃ and was higher in the berries stored in MA-packaging than in the control. Esters, such as ethyl acetate and ethyl butyrate, were detected mainly in harvested 'Queen Nina' berries. The level of ethyl acetate was decreased in the control berries, however, it was retained at the same level or higher than that at the time of harvest in MA-packaging. In addition, the level of linalool increased during post-storage conditioning at 15℃ or 20℃ after 4 months of storage in MA-packaging. Thus, we found that the storage of grapes in MA packaging is more suitable for retaining aroma volatiles even after removal of the packaging. Additionally, these aroma volatiles increase during post-storage conditioning after long durations of storage at low temperatures.