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Biomedical subjects

M Fujimaki

Publications and source records attributed to M Fujimaki.

At least 163 records · Page 9Linked to original sources
PubMed1978

Nutritional improvement of food proteins by means of the plastein reaction and its novel modification.

The paper reviews recent studies in the application of the plastein reaction for the improvement of amino acid compositions of food proteins; it describes in a large measure the specific incorporation of amino acid esters into protein hydrolysate during the plastein reaction with papain. The information obtained from this specificity study has been found useful in the improvement of several unconventional as well as conventional proteins by incorporating controlled amounts of essential amino acids through the plastein reaction. Prior to carrying out this reaction, however, it is necessary to prepare a protein hydrolysate as its substrate. The entire process thus requires two independent steps: enzymatic protein hydrolysis and resynthesis. In very recent work we have found it possible to incorporate amino acid esters directly into protein by one step when a proper reaction condition has been adopted. This novel "one--step process" is also discussed in comparison with the conventional plastein reaction.

Amino Acids↗
PubMed1978

Nutritional improvement of food proteins by enzymatic modification, especially by plastein synthesis reaction.

The present paper reviews our recents studies on the plastein reaction applied to improve nutritional quality of conventional and unconventional proteins, with special emphasis on the papaincatalyzed incorporation of essential amino acids (used in ethyl ester form) into the proteins : L-methionine into soybean protein, L-lysine into wheat gluten and L-tyrosine into fish protein (after removal of phenylalanine). The paper deals also with an attempt to improve proteins extracted from the photosynthetic microorganisms, Spirulina maxima (a blue-green alga), Rhodopseudomonas capsulatus (a non-sulfur purple bacterium) and Trifolium repens L. (a type of white clover) by way of incorporating simultaneously the three amino acids, L-methionine, L-lysine and L-tryptophan. This process, when properly carried out, can produce plasteins whose essential amino acid patterns have approximated the FAO/WHO suggested pattern (1973). Besides the plastein reaction, its novel modification has been developed, which will be more conveniently applied to a larger-scale process for the amino acid incorporation. A brief discussion is added in this regard.

Amino Acids↗
PubMed1976

Clinical and pathophysiological evaluation of esophageal and reconstruction using gastric tube and pedicled colon segment.

Pathophysiological and nutritional conditions were compared after esophageal reconstruction in 15 patients with a gastric tube and in 12 patients with a pedicled colon segment for the treatment of esophageal cancer. There was no significant difference in the postoperative nutritional index, iron and vitamin B12 metabolisms. On the other hand, the long gastric tube from the greater curvature of the stomach used as an esophageal substitute retained some secretory functions of both exocrine and endocrine although the effect of truncal vagotomy may have to be taken into consideration.

Aged↗
PubMed1976

Enzymatic modification for improving nutritional qualities and acceptability of proteins extracted from photosynthetic microorganisms Spirulina maxima and Rhodopseudomonas capsulatus.

The present study attempts to improve the proteins from a blue-green alga Spirulina maxima and a non-sulfur purple bacterium Rhodopseudomonas capsulatus through their peptic hydrolysis followed by plastein synthesis with papain. The former enzymatic process was effective in removing some photosynthetic pigments and flavors originating in the raw materials. The latter process was successful in incorporating limited amounts of methionine, lysine, and tryptophan, and thus to synthesize plasteins whose essential amino acid patterns resemble the FAO/WHO suggested pattern (1973). These plasteins had no colors and no flavors.

Amino Acids↗