Tokyo University of Agriculture Repository / 東京農業大学リポジトリ
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Development of ESD Materials on Biological Environment Using the Tropical Fruit Cacao
Get PDF世界で広く食されているチョコレート製造に欠かせないカカオ豆であるが、栽培適地は限られており、日本での栽培事例は未だ乏しいのが現状で、植物としてのカカオを見る機会は日本では少ない。環境や文化の異なる異国の地で栽培されたカカオを題材とした活動や学習は、生産者であるカカオ農家についての理解を深めるきっかけとして、多文化理解を促すESD教材になり、SDGsの目標12「つくる責任 つかう責任」の達成にも貢献できる可能性がある。そこで、職業に関する教科の一つであり、食品に関する内容を取り扱っている農業高校において、熱帯果樹であるカカオを活用したESD教材を研究した。
カカオ苗の栽培では、４年越しで開花を観察することができた。熱帯地域におけるカカオ栽培の苦労や現状を日本でのカカオ栽培を通じて生徒が実体験することにより、生徒たちの達成感や栽培への責任感を育むことができた。この経験はカカオ豆の栽培過程にある現地農家の現状を知るきっかけとなり、多文化理解を促すと考えられる。世界の課題や現状を自分事と捉え、食べ物を大切にしようという価値観や行動にもつながる可能性があり、カカオ栽培を含めたESD教材としての熱帯果樹カカオは、持続可能な社会形成に寄与する人材育成のための教材に成り得ると考察した。２種のカカオ豆を用いたbean to bar製造では、食品化学の観点から、生徒の新たな発見や気づきが確認された。チョコレートの溶けやすさが課題であったので、今後はスキムミルクとカカオバターの割合を調整する必要がある。カカオをESD教材として取り扱った一斉授業では、プロジェクト学習で取り組んでいる課題を一斉授業として取り扱った時の効果が示された。カカオ豆の製造には発酵が関わっていることから、発酵と微生物の関わりについて、科目「微生物利用」の授業で更に活用できる可能性があり、農業高校でのESD教材としたカカオの活用について、今後も更なる研究を進めていく。
熱帯果樹であるカカオの栽培やその加工品であるカカオ豆を用いたbean to barの製造は、農業高校での学びにとどまらず、生涯学習としてのESD教材になると考えられる。カカオをESD教材として活用するためには、日本の気候や風土を考慮した栽培方法を研究開発していく必要があり、未だ日本での栽培実績に乏しい熱帯果樹カカオについては、今後も調査研究を継続していく。Cacao beans are essential for the production of chocolate, which is widely consumed around the world. However, there are only a limited number of suitable areas for cacao cultivation, and there are still few examples of cacao cultivation in Japan, so there are few opportunities to see cacao as a plant. Activities and learning about cacao, which is cultivated in a different environment and culture, can serve as an opportunity to deepen understanding of cacao farmers, and thus become an ESD (Education for Sustainable Development) material that promotes multicultural understanding and may contribute to the achievement of the UN’s SDGs Goal 12: “Responsible Consumption and Production.” Therefore, the purpose of this paper is to consider ESD materials using cacao, the tropical fruit, at an agricultural high school, which is one of the schools that teach vocational subjects and deal with food-related contents.
In the cultivation of cacao seedlings, we were able to observe flowering after 4 years. By allowing students to experience the difficulties and current state of cacao cultivation in tropical regions through cacao cultivation in Japan, we were able to foster a sense of accomplishment and a sense of responsibility for cultivation among the students. This experience will provide an opportunity to learn about the current situation of local farmers in the process of cacao bean cultivation and is thought to promote multicultural understanding. This experience may lead to a sense of values and actions to conserve food, as well as to see the world's issues and current situation as oneʼs own, and thus tropical fruit cacao as an ESD teaching material, including cacao cultivation, can be considered as a teaching material for human resource development that contributes to the formation of a sustainable society. In the bean to bar production using 2 types of cacao beans, new findings and insights of the students were confirmed from the perspective of food chemistry. In the future, the ratio of skim milk to cacao butter needs to be adjusted, since the ease of chocolate melting was an issue. A simultaneous study, the “Cacao Girls” project, using cacao as ESD material, showed there was an educational effect. The reason why this project was started was so that the other students could become familiar with cacao. In addition, since fermentation is involved in the production of cacao beans, there is a possibility that the relationship between fermentation and microorganisms can be further utilized in the subject “Microbial Utilization,” and further research will be conducted on the use of cacao as an ESD material in agricultural high schools.
The cultivation of cacao, the tropical fruit, and the production of bean to bar using cacao beans, a processed product of cacao, are ESD materials for lifelong learning, not only for students in agricultural high schools. In order to use cacao as ESD material, it is necessary to establish a cultivation method that is suitable for the climate and environment of Japan, and further research is needed on cacao cultivation in Japan, on which there is still a lack of research.E3P論文Articl
The Effects of Listening to Music in a Green Space on the Biological Function and an Impression Evaluation : Using Video and Focusing on Music Preference
Get PDF本研究は，植物を含む景観（以下，緑空間）と，流行曲をヘッドホン（以下，オーディオ機器）を用いて同時に視聴した際の印象評価と生体機能（自律神経活動および心拍数）への影響を，流行曲の嗜好に注目して明らかにすることを目的として行なった。実験では研究参加者に，緑空間の映像を映像と同時に記録された音とともに視聴する処理区（以下，対照区）と，流行曲とともに視聴する処理区（以下，流行曲区）の2処理区を提示した。対照区・流行曲区の視聴前後の生体機能の測定と，SD法および自由記述による両処理区の印象評価を行なった。得られたデータは流行曲を好ましいと感じる群（以下，高嗜好群）と普通もしくは好ましくないと感じる群（以下，低嗜好群）に分けて分析した。生体機能測定の結果，低嗜好群は，流行曲区の視聴によりストレスを感じていることが示唆された。SD法による印象評価に因子分析を行なったところ，高嗜好群・低嗜好群ともに，映像の印象が両処理区間において異なることが示唆された。また，自由記述による印象評価にテキストマイニングを行なったところ，嗜好に関わらず，流行曲により映像の印象が変化すると考えられた。これらの知見は都市緑地などの緑空間を音に配慮して設計する際の基礎的情報となるものである。The purpose of this study was to clarify the effects of listening to popular music using audio equipment (headphones) at the same time as watching landscape that includes plants, referred to as green space hereafter, on biological functions (autonomic nerve activity and heart beats per minute), and impression evaluation focusing on the preference of popular music. The participants in the experiment were subjected to two experimental treatments. In the first treatment, the participants viewed a green space video with matching sound that was recorded with the video (Control treatment) and in the second treatment, the participants viewed a green space video while listening to popular music, (Popular-music treatment). We measured the biological functions (autonomic nerve activity and heart beats per minute) of the participants before and after the two experimental treatments. In addition, we conducted impression evaluation of the two experimental treatments by the Semantic Differential Method and free description. The obtained data was analyzed, and the participants were divided into the high-preference group (preferred popular music) and low-preference group (did not prefer popular music). As a result of the measurement of biological function, it was indicated that the individuals in the low-preference group felt stress during the Popular-music treatment. The results of the impression evaluation by the Semantic Differential Method factor analysis suggested that the individuals in the high- and low-preference groups had different impressions during the two experimental treatments. In addition, the results of impression evaluation by free description indicated that the impression of images changes by the Popular-music treatment regardless of preference. These findings provide basic information on designing the green space such as urban green space considering the effect of sound.E1P論文Articl
Injuries of Shoots and Leaves Occurring in Retarding Culture of Oriental Hybrid Lily ‘Casa Blanca’ and their Reduction
Get PDFオリエンタル系ユリ‘カサブランカ’を用い，球根の氷温貯蔵前の予冷方法，長期氷温貯蔵後の解凍あるいは芽伸ばし処理時の温度を変えることにより，シュートおよび葉の障害発生に及ぼす影響を調べ，障害発生の軽減法を検討した。1℃のみで予冷する場合は8～12週間とし，12℃から1℃へと次第に温度を下げて予冷する慣行法では6℃以下の期間を8週間以内とすれば，致死あるいは不開花個体の発生率および葉の障害発生率が低く保たれることが明らかにされた。また，予冷期間中の温度上昇は不開花個体や葉の障害発生率を高める危険性が認められた。長期氷温貯蔵した球根を1℃で解凍すると5，20℃に比べ障害葉の発生を著しく抑制することができた。また，芽伸ばし処理時の温度を変えても切り花品質には差がなく，葉の障害発生率にも差はみられなかった。Occurrence of black shoots, non-flowering plants, and damaged leaves are often found in retarding culture of Oriental hybrid lilies after long-term storage at a subzero temperature. To reduce their damage, bulbs of ‘Casa Blanca’ produced in Niigata were packed in polyethylene bags with wet peat moss and subjected to pre-chilling at 1℃ for 8 to 20 weeks or conventional method of pre-chilling in which the temperature was gradually lowered from 12℃ to 1℃ at 4-week intervals before storing at －2.0℃. After storage at －2.0℃ for 5 to 7 months, they were planted in a plastic container and grown in a plastic house maintained at min. 14℃. Rates of black shoots, non-flowered plants, and damaged leaves were maintained low when bulbs were pre-chilled at 1℃ for 8 to 12 weeks or at low temperatures below 3℃ within 8 weeks in the conventional method. Temperature rise during the conventional method caused the increase rates of non-flowered plants and damaged leaves.
Bulbs produced in Hokkaido and pre-chilled at 1℃ for 14 weeks were stored at －2.0℃ for 7 months and thereafter grown in an artificial growth room controlled at a temperature of 20℃ and a day length of 8 hours (12,000 lux). Occurrence of damaged leaves was reduced remarkably when they were defrosted at 1℃ as compared with defrosting at 5 or 20℃. Treatment by subjecting to temperatures of 5, 8 and 20℃ for 2 weeks to allow rooting and sprouting in a plastic pot filled with wet peat moss before planting resulted in decreased rate of damaged leaves irrespective of treated temperature.E2P論文Articl
Effective Treatment of Pseudomonas sp. BM2-6 for Biological Control of Bacterial Black Rot of Enoki Mushrooms
Get PDF著者ら（2018）はエノキタケ黒腐細菌病（病原：Pseudomonas tolaasii）に対し発病抑制効果のある P.sp. BM2-6 株を見出した。本研究では BM2-6 株の有効な処理方法を検討し，発病抑制機構を考察した。BM2-6 株細菌懸濁液のエノキタケ（Flammulina velutipes）幼子実体への噴霧処理または菌掻き時処理したところ，防除価はいずれも高く，約 109 cfu/ml において 99.6，98.4 であった。約 106 cfu/ml において 83.3，90.3 であった。約 1010 cfu/mL または約 106 cfu/mL の BM2-6 株細菌懸濁液処理および約 105 cfu/mL の P. tolaasii 814 株細菌懸濁液接種におけるエノキタケ菌床または子実体での両菌の各細菌数を調査した。これらエノキタケに発病は認められず，菌床における BM2-6 株は各処理ともに約 108 cfu/g, P. tolaasii 814 株はそれぞれ約 106 cfu/g, 約 107 cfu/g 定着していた。子実体における両菌は各処理ともそれぞれ約 107 cfu/g, 約108 cfu/g 定着していた。BM2-6 株はトラシン解毒能も持たないことから，液体培地中で両菌を混合培養し，両細菌数および腐敗の主因であるトラシンⅠの量を測定した。P. tolaasii 814 株の単独培養時，約 1010 cfu/mL を超えるとトラシンⅠが最大 45.9 µg/mL 検出された。一方，混合培養では，両菌ともに約 1010 cfu/mLまで増殖したがトラシンⅠは非検出であったことから，BM2-6 株の発病抑制機構は P. tolaasii 814 株のトラシン産生抑制であると判断した。以上，BM2-6 株は菌掻き時処理により本病を効果的に防除でき，P. tolaasii のトラシン産生を抑制することによって発病を抑制した。Previously, the authors (2018) found P. sp. BM2-6 that showed efficacy for suppressing development of bacterial black rot of enoki mushrooms (Flammulina velutipes). In this study, we explored the effective treatment of BM2-6 and discussed the mechanism of disease suppression. Spray treatment of BM2-6 bacterial suspension at the early stage of fruiting bodies and pouring treatment at the time of promoting fruiting bodies formation were performed. The value of disease reduction was as high as 99.6 and 98.4 for both spraying and pouring treatments, respectively of BM2-6 bacterial suspension at approximately 109 cfu/ml. The disease suppression effect was as high as 90.3 when BM2-6 bacterial suspension of approximately 106 cfu/ml was poured. The number of each bacterium in the enoki mushroom bed and fruiting bodies was investigated after the pouring treatments with approximately 1010 cfu/mL and approximately 106 cfu/mL of BM2-6 bacterial suspension, followed by the inoculation with approximately 105 cfu/mL of P. tolaasii 814 bacterial suspensions. No disease was observed in enoki mushrooms that were treated with BM2-6 bacterial suspension. In the beds, BM2-6 was established at approximately 108 cfu/g regardless of the concentration of the bacterial suspension in the pouring treatment ; P. tolaasii 814 were at 106 cfu /g after the pouring treatments with approximately 1010 cfu/mL and 107 cfu/g after the pouring treatments with approximately 106 cfu/mL of BM2-6 bacterial suspension, respectively. In the fruiting bodies, P. tolaasii 814 and BM2-6 were established at approximately 107 cfu/g and 108 cfu/g, respectively at all treatments. Since it has been known that BM2-6 had neither antibacterial activity against P. tolaasii 814 nor tolaasin detoxification ability, suppression of tolaasin production by BM2-6 was suspected. To test this hypothesis, BM2-6 and P. tolaasii 814 were cultured in mixed culture to determine the number of both bacteria and the number of P. tolaasii 814 strains, as well as the production of tolaasin. When P. tolaasii 814 was cultured alone, up to 45.9 µg/mL of tolaasin I was detected with P. tolaasii 814 exceeding approximately 1010 cfu/mL. In mixed cultures of BM2-6 and P. tolaasii 814, both bacteria were detected at about 1010 cfu/mL, but no tolaasin I was detected. In conclusion, BM2-6 was able to effectively control this disease by treatment at the time of promoting fruiting bodies formation, and presumably suppressed the disease by suppression of the production of tolaasin by P. tolaasii.E3P論文Articl
The Added Value of Bio-Business Product Diversification of Nutmeg (Myristica fragrans) in North Maluku Province
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α-Tocopherol: New perspectives and challenges for achieving the sustainable development goals (SDG) target
Get PDFDiscovery of Dipeptidyl Peptidase Ⅳ and Search for Type 2 Diabetes Prevention Peptide
Get PDF著者らは1992年に，麹菌が新規アミノペプチダーゼであるDipeptidyl peptidase Ⅳ（DPP Ⅳ）を生成していることを見出し，DPP Ⅳが醬油の呈味形成における鍵酵素であることを明らかにした。麹菌DPP Ⅳの応用研究として，呈味性増強に用いる酵素剤の開発や，酵素法による機能性ペプチドの開発などを行った。麹菌DPP Ⅳを用いてヒトDPP Ⅳ阻害ペプチドの検索を行い，納豆からDPP Ⅳ阻害ペプチドを発見した。納豆から単離された2つのペプチドのアミノ酸配列は，LCMS/MSによってLys-LeuおよびLeu-Argとして同定し，IC50値はそれぞれ41.40±2.68および598.02±18.35µg/mlであった。納豆中のDPP Ⅳ阻害ペプチドが，血糖値の上昇抑制に関与していると考えている。In 1992, the authors found that Aspergillus oryzae produced a new aminopeptidase, Dipeptidyl peptidase Ⅳ (DPP Ⅳ), and revealed that the enzyme is a key enzyme in the formation of the taste of soy sauce. As an applied study of DPP Ⅳ by A. oryzae, we developed enzyme agents used to enhance taste and bioactive peptides by the enzyme method. This study determined the in vitro DPP Ⅳ inhibitory activity of isolated peptides from natto. Amino acid sequences of two peptides isolated from natto were identified by LCMS/MS as Lys-Leu and Leu-Arg. These isolated peptides inhibited DPP Ⅳ in a dose-dependent manner, with IC50 values of 41.40±2.68 and 598.02±18.35 µg/ml, respectively. These results indicate the potential mechanism of blood glucose control by natto and novel roles of Lys-Leu and Leu-Arg as DPP Ⅳ inhibitors.E1P綜説Revie
The First Breeding Record of The Short-eared Owl Asio flammeus in Japan
Get PDFコミミズクは冬鳥として北海道を含む日本各地に飛来するが，国内での繁殖記録はない。2019年5月13日～6月4日，著者らは北海道厚岸町の無人島，大黒島で，地上の巣と卵，雛，親鳥を観察し，写真撮影を行った。これは，本種の繁殖記録としては国内で初の報告である。Adult, eggs and chicks in a nest of the Short-eared Owl Asio flammeus, which has been recognized as a winter migrant in Japan, were observed in Daikoku Island in eastern Hokkaido. The clutch size was seven, and five of them hutched. This is the first record of breeding of this species in Japan.E3P短報Not
Isolation of High Isobutylacetate Producing Haploid Strain from Sake Yeast Kyokai No. 701
Get PDF清酒の呈味や香りに影響を与える化合物は主にアルコール発酵を担う酵母によって生成される。酵母は減数分裂の過程でゲノムの再編成が起こることから，胞子形成後の一倍体株には親株と異なる性質を示す株が現れることが知られている。そこで本研究では，酒質の多様化を目指し，清酒酵母であるきょうかい酵母K701を親株として一倍体株を取得し，清酒小仕込み試験により親株の醸造特性と異なる株と類似した株を取得した。特に，H14株は発酵能と酢酸イソブチル生成能が優れていた。今後，これらの一倍体株を用いた交配により，多様な醸造特性を発揮する2倍体株への育種が期待される。Since sake yeasts produce not only ethanol but also compounds related to flavor and taste during sake brewing, the sake yeasts exhibiting various types of fermentation products are intensively isolated. One of the major breeding methods is mating of haploid strains because of the genome rearrangement which occurrs during meiosis and haploid strains showing different properties against the parental strains. In this study, we isolated a high isobutylacetate producing haploid stain H14 from diploid sake yeast Kyokai No. 701 as a parental strain. The strain H14 also showed high ethanol productivity during sake brewing. Using this haploid strain H14 showing high ethanol and isobutylacetate productivity as a parental strain leads to development of new diploid sake yeasts.E3P論文Articl