Contribution of the retronasal odor of soy sauce to salt reduction.

The characteristic odor of soy sauce has been reported to enhance saltiness. However, soy sauce is used not only as a sauce that is added directly to food, but also as a seasoning. In addition, some of the aromatic compounds that contribute to the soy sauce odor change during cooking or heating. In the present study, the effects of the retronasal odor of uncooked and cooked soy sauce on the enhancement of saltiness and palatability of a low-salt solution were sensory evaluated. A probit analysis indicated that the saltiness-enhancing effect of the odor of 15% uncooked soy sauce was lost by heating. The odors of soy sauce boiled for 10 min (cooked SS) and the residue of soy sauce heated at 200 °C for 1 min improved the palatability of the low-salt solution. Gas chromatography (GC) analyses, namely, GC-olfactometry and GC-mass spectrometry, showed that one active candidate aromatic component of soy sauce contributing to saltiness enhancement was 3-methyl-1-butanol (3-Me-BuOH). The saltiness-enhancing effects of cooked SS could be restored by adding 3-Me-BuOH, as assessed by the sensory evaluation. These data demonstrated that 3-Me-BuOH contributes to saltiness enhancement. PRACTICAL APPLICATION: We found that the odor of cooked soy sauce could improve the palatability of low-salt food. Although the saltiness-enhancing effect provided by the odor of uncooked soy sauce was lost, the saltiness-enhancing effect of the odor of cooked soy sauce can be partially restored by adding 3-methyl butanol. Thus, not only the odor of unheated soy sauce but also the odor of heated soy sauce following addition of 3-methyl butanol may be useful for developing palatable salt-reduced food.

Activation of Ca2+/calmodulin-dependent protein kinase II is involved in hyperosmotic induction of the human taurine transporter.

We investigated the signaling pathways participating in hyperosmotic regulation of the human taurine transporter (TAUT) by using specific inhibitors of various intracellular signaling molecules. Among them, the specific inhibitor of calcium/calmodulin-dependent protein kinase II (Ca(2+)/CaM kinase II) completely repressed the hyperosmotic regulation of TAUT. The osmosensitive upregulation of TAUT was also significantly inhibited by calmodulin antagonists and calcium-chelators. The increased expression level of TAUT mRNA by hypertonicity was repressed by the specific Ca(2+)/CaM kinase II inhibitor. The activated form of Ca(2+)/CaM kinase II protein could only be detected in Caco-2 cells under hypertonic conditions.

Retronasal odor of dried bonito stock induces umami taste and improves the palatability of saltiness.

A traditional Japanese umami-rich stock, dried bonito stock, was reported to improve the palatability of a low-salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt-reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance saltiness, it improved the palatability of saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt-reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt-reduced foods.

Simple exercise echocardiography using a Master's two-step test for early detection of pulmonary arterial hypertension.

BACKGROUND: Early detection of pulmonary arterial hypertension (PAH) is indispensable, although, echocardiography at rest alone does not provide sufficient evidence for it. Here, this study aimed to investigate the usefulness of simple exercise echocardiography using a Master's two-step test for detecting early PAH. METHODS: This study included 52 connective tissue disease patients who had mild symptoms in World Health Organization functional classification 2, suspected as having early PAH, and underwent exercise echocardiography and right heart catheterization. Echocardiography was performed before and after the Master's two-step exercise test; the study patients were classified into the non-PAH (mean pulmonary arterial pressure <25 mmHg, n=37) or PAH (mean pulmonary arterial pressure ≥25 mmHg, n=15) groups. RESULTS: Rest systolic pulmonary artery pressure estimated using echocardiography did not significantly differ between the two groups; however, a significant difference in post-exercise systolic pulmonary artery pressure was found (non-PAH, 58.8±10.8 mmHg; PAH, 80.2±14.3 mmHg, p<0.0001). The multiple logistic regression analysis indicated post-exercise systolic pulmonary artery pressure as an independent predictor of PAH (p=0.013). The area under the curve by post-exercise systolic pulmonary artery pressure was 0.91 for PAH. Post-exercise systolic pulmonary artery pressure ≥69.6 mmHg predicted PAH with the sensitivity of 93% and the specificity of 90%. CONCLUSIONS: Simple exercise echocardiography using the Master's two-step test could detect PAH in mildly symptomatic connective tissue disease patients. The usefulness of this method should be verified for the early detection of PAH.

Improving the palatability of salt-reduced food using dried bonito stock.

The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi, did not affect the intensity of saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings.

Induction of anti-inflammatory responses by dietary Momordica charantia L. (bitter gourd).

We assessed the immunomodulatory activity of Momordica charantia L. (bitter gourd), a vegetable that has been reported to possess various bioactivities. We examined the effect of bitter gourd on intestinal immunity by monitoring the TGF-beta and IL-7 secretion from Caco-2 cells and the IL-10 and IL-12 secretion from THP-1 cells that are used as in vitro models of the intestinal epithelium and monocyte/macrophages, respectively. We also determined the in vivo immunological responses of rats fed on bitter gourd for 3 weeks. We found that bitter gourd induced a decrease in the intestinal secretion of IL-7 and an increase in the secretions of TGF-beta and IL-10, these effects reflecting the bitter gourd-induced changes in systemic immunity, i.e., a decrease in the number of lymphocytes, increases in the populations of Th cells and NK cells, and increase in the Ig production of lymphocytes. Dietary bitter gourd may therefore induce both intestinal and also systemic anti-inflammatory responses.