Shinichi Shibayama

Publications (2)3.55 Total impact

• Article: Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.

  Barana C Jayawardana, Tomomi Hirano, Kyu-Ho Han, Hiroshi Ishii, Tomoko Okada, Shinichi Shibayama, Michihiro Fukushima, Mitsuo Sekikawa, Ken-ichiro Shimada
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  ABSTRACT: A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly (P<0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher (P<0.05) CIE lab color a* value and lower (P<0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant.
  Meat Science 10/2011; 89(2):150-3. · 2.28 Impact Factor
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  Available from: kku.ac.th

  Article: Potato and soy peptide diets modulate lipid metabolism in rats.

  Ruvini Liyanage, Kyu-Ho Han, Shoko Watanabe, Ken-ichiro Shimada, Mitsuo Sekikawa, Kiyoshi Ohba, Yoshihiko Tokuji, Masao Ohnishi, Shinichi Shibayama, Toshihiro Nakamori, Michihiro Fukushima
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  ABSTRACT: Dietary plant and animal peptides have been shown to reduce serum lipids. However, the potential of food-derived peptides has yet to be fully elucidated. We investigated the physiological importance of potato peptides in rats fed on a cholesterol-free diet containing 20% potato peptides (PP), when compared with two diets containing either 20% casein (CN) or 20% soy peptides (SP). The high-density lipoprotein (HDL)-cholesterol (+13.8%) and serum triglyceride (-38%) concentrations in the PP-fed group, non-HDL-cholesterol level in the PP- (-22.5%) and SP- (-15.7%) fed groups, and serum total cholesterol concentration (-12%) in the SP-fed group, were significantly different from the control group at the end of the experiment. The fecal excretion of neutral and acidic sterols was higher in the PP- and SP-fed groups, respectively, relative to the control group. These results indicate that the observed changes in the serum cholesterol levels in rats fed on soy and potato peptide appear to have been due to different mechanisms.
  Bioscience Biotechnology and Biochemistry 05/2008; 72(4):943-50. · 1.28 Impact Factor