Change in preference for vegetables and their perceptual attributes as a function of age and pickiness.

Preference for vegetables is influenced by various factors, including demographic, psychological, socio-environmental, and genetic factors. This study confirmed that age, pickiness, and perceptual attributes were predictors of preference for vegetables and examined how preference for vegetables and their perceptual attributes varies with age and pickiness. Children (8-14 years, n = 420), youth (15-34 years, n = 569), middle-aged adults (35-64 years, n = 726), and older adults (65-85 years, n = 270) were asked which vegetables they liked (or disliked) and which perceptual attributes of each vegetable they liked (or disliked). On the basis of their responses, an overall preference score and a preference sub-score for each perceptual attribute were calculated. Participants in each age group were classified into four statuses (non-, mild, moderate, and severe) according to their pickiness scores. Multiple regression analysis revealed that age and preference sub-scores for eight perceptual attributes (sweetness, sourness, bitterness, umami, pungency, orthonasal aroma, texture, and appearance) were positive predictors of overall preference score and that pickiness score and four perceptual attributes (saltiness, astringency, retronasal aroma, and aftertaste) were negative predictors. In addition, overall preference score and preference sub-scores for perceptual attributes other than saltiness increased with increasing age group and decreasing picker status; however, preference sub-scores for at least one of the six perceptual attributes (bitterness, astringency, pungency, orthonasal aroma, retronasal aroma, and aftertaste) exhibited negative values in children, youth, and pickers (mild, moderate, and severe). The increase in preference for these perceptual attributes might be an indicator of the adultization of food perception and the expansion of food acceptance.

Heart Rate and Autonomic Nervous System Activity Relationship During Acupuncture Associated with Postural Change and Effect on Menopausal Symptoms: A Prospective Randomized Trial.

Objective: The autonomic nervous system (ANS) has been assessed using heart rate variability (HRV), and HRV has been used to evaluate acupuncture. This study investigated the relationship between heart rate (HR) and ANS activity during acupuncture and postural change. Materials and Methods: Subjects (48 menopausal women) were assigned randomly to acupuncture and sham groups. Japanese-style acupuncture at 7 points was performed weekly for 4 weeks. For sham treatment an acupuncture tube was pressed at the same 7 points. Measurements of HR were taken at: stage 1 (supine position before acupuncture; control); stage 2 (acupuncture for 10 minutes), and stage 3 (after standing for 10 minutes). During the experiments, the following HRV indices were obtained: high (0.15 - 0.40 Hz) frequency (HF) power and low frequency (LF) power/high frequency power ratio (LF/HF) as an index of the parasympathetic nervous system activity and sympathetic nervous system activity, respectively. Participants' menopausal symptoms were assessed using a visual analogue scale. Results: Reduction in HR during needle insertion and removal was significantly lower than that of retention (P < 0.01). There was a significant positive correlation between HR reduction during insertion and removal of needles (r = 0.732; P = 0.000). HR decreased by ≥5% in 79% (19/24) of the acupuncture-treated subjects. HF was increased significantly during acupuncture, while LF/HF decreased during standing. Menopausal symptoms were alleviated significantly. Conclusions: Stimulation during acupuncture-needle insertion and removal regulated ANS function, causing a decreased HR. This technique relieve patients' menopausal symptoms.

Nostalgia evocation through seasonality-conscious purchasing behavior revealed by online survey using vegetable names.

Food can be a valuable mediator of nostalgia. Japanese food culture places a great emphasis on seasons, and thus there may be a relationship between nostalgic foods and seasonality. In this study, we hypothesized that participants who emphasized seasonality at the time of vegetable purchase (seasonality-oriented; hereafter, SO) would be more likely to feel vegetable-evoked nostalgia than those who did not (non-seasonality-oriented; hereafter, non-SO). To test this hypothesis, we administered an online survey to older Japanese adults regarding 103 representative vegetables considered to be seasonal foods. After participants selected vegetables that they had eaten, they then selected those that evoked nostalgia (hereafter, nostalgic vegetables). For each nostalgic vegetable, they evaluated the degree of nostalgia and state if a past event (autobiographical memory) was recalled. If an autobiographical memory was recalled for a certain nostalgic vegetable, nostalgia for that memory was evaluated. Comparing between SO and non-SO participants, SO participants had significantly higher numbers of nostalgic vegetables with associated autobiographical memories, as well as nostalgia for those vegetables and autobiographical memories. The results supported our hypothesis, suggesting that seasonality-conscious purchasing behavior evokes nostalgia.

Decolorization of recalcitrant dyes by a multicopper oxidase produced by Iodidimonas sp. Q-1 with iodide as a novel inorganic natural redox mediator.

A multicopper oxidase (IOX) produced by Iodidimonas sp. Q-1 has high catalytic efficiency for iodide (I-) oxidation to form molecular iodine (I2). In this study, the potential capacity of IOX for decolorization of recalcitrant dyes was determined. Although IOX did not decolorize any dyes in the absence of redox mediator, significant decolorization of Orange G, Indigo Carmine, Amido Black, and Remazol Brilliant Blue R (RBBR) was observed in the presence of iodide. Addition of 0.1 mM iodide was sufficient to decolorize a total of 3 mM Indigo Carmine, suggesting that iodide functions as a mediator. Such mediator-like function of iodide was not observed in commercially available fungal laccases. The IOX-iodide decolorization system showed much alkaline pH optima of 5.5-6.5 and stronger salt tolerance than fungal laccases did. In addition, actual wastewater discharged from a dyeing factory could be decolorized more than 50% by the system. Since iodide is naturally occurring, non-toxic, and cheaper than common synthetic mediators, the IOX-iodide system is potentially more advantageous than fungal laccase-mediator systems for decolorization of recalcitrant dyes.

Role of fungal laccase in iodide oxidation in soils.

Previously, we hypothesized that microbial laccase oxidizes iodide (I-) in soils to molecular iodine (I2) or hypoiodous acid (HIO), both of which are easily incorporated into natural soil organic matter, and thus plays a role in iodine sorption on soils. In this study, soil iodide oxidase activity was determined by a colorimetric assay to evaluate if laccase is responsible for iodide oxidation in soils. Three types of Japanese soil showed significant iodide oxidase activities (0.751-2.87 mU g soil-1) at pH 4.0, which decreased with increasing pH, until it was no longer detected at pH 5.5. The activity was inhibited strongly by autoclaving or by the addition of common laccase inhibitors. Similar tendency of inhibition was observed in soil laccase activity, which was determined with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) as a substrate. Significant positive correlations (R2 values of 0.855-0.896) between iodide oxidase activity and laccase activity were observed in two of three soils. Commercially available fungal laccases showed only very low iodide oxidase activities (4.68-18.0 mU mg-1), but enhanced activities of 102-739 mU mg-1 were observed in the presence of redox mediators. Finally, we successfully isolated fungal strains with iodide-oxidizing phenotype in the presence of redox mediators. Polyacrylamide gel electrophoresis of the culture supernatant of Scytalidium sp. strain UMS and subsequent active stain revealed that the fungal laccase actually oxidized iodide in the presence of redox mediators. These results suggest that at least part of iodide in soils is oxidized by fungal laccase through the laccase-mediator system.

Laccase-catalyzed oxidation of iodide and formation of organically bound iodine in soils.

Laccase oxidizes iodide to molecular iodine or hypoiodous acid, both of which are easily incorporated into natural soil organic matter. In this study, iodide sorption and laccase activity in 2 types of Japanese soil were determined under various experimental conditions to evaluate possible involvement of this enzyme in the sorption of iodide. Batch sorption experiment using radioactive iodide tracer ((125)I(-)) revealed that the sorption was significantly inhibited by autoclaving (121 °C, 40 min), heat treatment (80 and 100 °C, 10 min), γ-irradiation (30 kGy), N(2) gas flushing, and addition of reducing agents and general laccase inhibitors (KCN and NaN(3)). Interestingly, very similar tendency of inhibition was observed in soil laccase activity, which was determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) as a substrate. The partition coefficient (K(d): mL g(-1)) for iodide and specific activity of laccase in soils (Unit g(-1)) showed significant positive correlation in both soil samples. Addition of a bacterial laccase with an iodide-oxidizing activity to the soils strongly enhanced the sorption of iodide. Furthermore, the enzyme addition partially restored iodide sorption capacity of the autoclaved soil samples. These results suggest that microbial laccase is involved in iodide sorption on soils through the oxidation of iodide.