Antioxidant Effect of Tocopherols on Autoxidation of Milk Fat

Antioxidant activity of d-α-, dl-β-, d-γ- and d-δ-tocopherol was investigated with fatty acid methylester of milk fat from which unsaponifiable matter had been removed. Autoxidation was carried out at 50°C and its degree was indicated by peroxide value, α- or β-Tocopherol was more effective at lower concentrations (0.003 and 0.01%) than at higher concentrations (0.05, 0.1 and 0.5%). The antioxidant activity of γ- and δ-tocopherol was increased with the increase of tocopherol concentration within the range of 0.001 to 0.5%. The order of antioxidant activity of these tocopherols, which was compared in terms of the time to reach 30 meq of peroxide value, varied with the concentration; γ > β > δ > α at 0.001%, α > γ > β > δ at 0.003%, γ > δ > β > α at 0.01%, and δ > γ > β > α at the concentrations more than 0.05%. α-Tocopherol at the concentration of 0.003%, which corresponded to the concentration in original milk fat, was more effective than other tocopherols at the same concentration and α-tocopherol at other concentrations. Synergism due to the combination of β-, γ-, or δ-tocopherol with 0.003% of α-tocopherol was not observed.     

Antioxidant Effect of Tocopherols on Autoxidation of Milk Fat

The lipid isolated from the fat globule membrane of milk was quickly autoxidized. The development of off-flavor like fishy flavor and brown color took place simultaneously. The browning material seemed to decompose fat peroxide. The addition of α-, γ- and δ-tocopherol into the membrane lipid inhibited the formation of fat peroxide and off-flavor and decreased the browning degree. The addition of the membrane lipid prolonged the induction period of the oxidation of the milk fat obtained by churning. The antioxidant activity of aα-, γ- and δ-tocopherols added into the churned milk fat containing 1% of the membrane lipid was higher than that of the tocopherols added into the churned milk fat containing no membrane lipid.     

Distribution,abundance, and food habits of the snailfishLiparis tanakai in the Suo Sea,Seto Inland Sea

In order to examine the distribution, abundance, and food habits of the snailfish,Liparis tanakai, in the Suo Sea, western Seto Inland Sea of Japan, experimental fishing surveys were made using trawl nets on the night (1930–0340 h) of 26 May and 2 and 3 June, 1986. The study area was subdivided into 18 areas, each sampled by one trawl tow of 35 min duration. A total of 190 fish was collected during the surveys, and most fish (78.9%) were obtained from muddy substrata ranging in depth from 30 to 40 m at the middle area of the Suo Sea. The total length of the fish in the samples ranged from 72 to 273 mm. The overall length-frequency distribution formed a unimodal curve, the mode occurring at the class of 100–130 mm in total length. Of 151 fish examined, 146 (96.7%) had stomachs full of food, including a variety of small crustaceans and fish. Shrimps, especiallyCrangon affinis, ranked highest in importance in the diet ofL. tanakai. These biological data are compared with those of conspecifics from Sendai Bay, northern Honshu of Japan.     

Calcium-Binding Property of Dephosphorylated Caseins

Whole casein, α_s-casein and k-casein were dephosphorylated with a phosphoprotein phosphatase prepared from beef spleen and their calcium-binding capacities were compared with those of respective native caseins by a ultracentrifugal method.

The bindings of the calcium to 94% dephosphorylated whole casein and to 97 % dephosphorylated α_s-casein at neutral pH were approximately one third of those to respective native caseins. The decrease of calcium-binding capacity of k-casein due to dephosphorylation was also significant.

The effect of pH on the state and the calcium-binding capacity of dephosphorylated caseins was also examined and the role of organic phosphate groups of casein as calcium-binding sites was discussed.     

A Further Report on the Radioactive Contamination of Milk and Milk Products in Japan

In succession of the paper¹⁾ reported in 1960, the measurements of strontium-90 (Sr-90) and cesium-137 (Cs-137) concentrations in milk powder were carried out in order to investigate the extent of the later radioactive contamination of milk in Japan. Whole- and skim milk powders collected from several localities of the whole country every season from 1958 to 1962 were used for radioactivity assay. These experiments show that there is regional variation in Sr-90 and Cs-137 concentrations and Cs-137μμc/Sr-90μμc ratio in milk powder produced in Japan is higher than that of other countries.     

Studies on Destabilization of Caseinate Complex during Frozen Storage of Milk

Unpasteurized skim milk was storaged in a frozen state at ?7°C or ?20°C for up to several months. There was no increase of non casein and non protein nitrogens, but a slight increase of free tyrosine and a slight decrease of alkaline phosphatase activity were detected when storage period was prolonged. Destabilization occurred solely in caseinate complex, but non micellar casein appeared to be stable.

The contents of calcium and inorganic phosphate in the caseinate complex separated by ultracentrifugation were increased appreciably after frozen storage. The viscosity characteristics of frozen storaged skim milk was also investigated.

Caseinate complex was ultracentrifugally separated from skim milk before and after frozen storage, and then lyophilized. Skim milk itself was also lyophilized before and after frozen storage. Dispersibility was examined on the reconstituted suspension of the lyophilized samples.

The lyophilized sample from frozen storaged milk was much less dispersible than the lyophilized control sample prepared before frozen storage. However, when lyophilized samples were once resolved with reagents such as urea and potassium oxalate and then dialyzed against fresh milk, stable micelle resulted in both samples prepared before and after frozen storage.

Some reduction of dispersibility occurred during lyophilization and subsequent storage in a dried state in the caseinate complex prepared before frozen storage. This reduction was small when skim milk was lyophilized and stored.     

Subcutaneous malignant mast cell tumor in a Japanese macaque (<Emphasis Type="Italic">Macaca fuscata</Emphasis>)

The histopathological, immunohistochemical, and ultrastructural morphologic characteristics of a tumor in the subcutaneous tissue of the chest of a 19-year-old female Japanese macaque were investigated. Consequently, the mass was diagnosed as a malignant mast cell tumor (MCT). Tumors were present in both mammary gland portions of the anterior thorax. Both tumors showed the same histopathological findings. The tumor tissue was defined by the presence of delicate connective tissue, and the tumor cells grew in a cord-like or cobblestone pattern. The tumor cell cytoplasm was very clear. The nuclei were relatively uniform and the cells showed a low nucleus-cytoplasm ratio. The cytoplasmic granules stained blue with Alcian blue and eosinophils had infiltrated into the tumor tissue. Furthermore, immunohistochemical analysis revealed that the tumor cell membrane was positive for the anti-c-kit antibody. In ultrastructural morphologic analyses, all tumor cells showed a rich cytoplasm and, occasionally, granules wrapped in a limiting membrane of high electron density. The tumor cells had metastasized to the axillary lymph nodes, the kidney, and the peritoneum. Based on these results, the mass was diagnosed as a malignant MCT originating from the subcutaneous tissue of the chest. Since cases of MCTs in macaques are very rare, this report presents important new knowledge of neoplastic lesions in this species.     

Further Investigation on Naturally Occurring Tocopherols and Tocotrienols in Bovine Milk Fat

The polar lipid material which contains most of unsaponiriable matter of milk fat was collected by means of neutral alumina column chromatography. After saponification of the polar lipid material, the unsaponiriable matter was purified by repeated Florisil and neutral alumina column chromatography and the total tocopherol fraction was obtained. It was found that the total tocopherol fraction isolated from milk fat contained 6 of the known naturally occurring tocopherols, that is, α-, β-, γ-, and δ-tocopherols and α- and γ-tocotrienols. These were identified by two-dimensional thin-layer and gas-liquid chromatography before and after hydrogenation.