Eiko Hatakeyama

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Two series of combinatorial tripeptide libraries were constructed, based on an antioxidative peptide isolated from a soybean protein hydrolysate. One was a library of 108 peptides containing either His or Tyr residues. Another was a library of 114 peptides related to Pro-His-His, which had been identified as an active core of the antioxidative peptide. The(More)
This study aims to clarify the effects of sample hardness on chewing force of humans. Silicone rubber was chosen as a food model, and three silicone rubber samples of varying hardness were chewed between the upper and lower incisors or molars in a natural way. Chewing force, contact area between a specimen and teeth, and pressure applied into the specimen(More)
The purpose of this study is to investigate the difference of cerebral activity in the prefrontal region between young adults and elderly subjects during driving. The procedure of the experiment was explained to the subjects and informed consent was obtained. Fourteen young male adults (21.6+/-0.76 yrs), seven elderly males (69.9+/-4.91 yrs), and seven(More)
In the present study, we isolated and identified an active component from the Driselase-treated fraction and investigated its effect by acute and chronic oral administration on hypertension, lipid, and glucose metabolism in stroke-prone spontaneously hypertensive rats. The active component was identified as adenosine and improves hypertension after single(More)
This paper investigates the applicability of cerebral blood flow in evaluating the technological adaptability for operating industrial products. The procedure of the experiment was explained to the subjects and informed consent was obtained from them. Twenty male and twenty female subjects (19-22 yrs) operated the destination setting task of a car(More)
The effects of the cross-sectional area of food samples on bite force with molar teeth were investigated using raw carrots and surimi gels. We evaluated human bite force for food samples with different sizes between the upper and lower molars using a multiple-point sheet sensor and electromyography (EMG). The bite force curve and EMG clearly showed textural(More)
Protein hydrolysates, prepared by enzymatic digestion of soybean protein and egg white albumin using several proteases, inhibited the crystal growth of calcium carbonate. Each hydrolysate showed different inhibitory activities, suggesting the key role of peptide structures in the inhibition. The deamidation of protein hydrolysates by glutaminase increased(More)
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