Evaluation of the effect of high pressure carbon dioxide-pasteurized food on animal health

Ayane Hibi*, Tomoki Ohno, Akihiro Moriyama, Takehiro Himaki, Junko Takahashi, Hitoshi Iwahashi

*この研究の対応する著者

研究成果: Article査読

2 被引用数 (Scopus)

抄録

High pressure-carbon dioxide processing (HPCDP) is used as a non-thermal technology for food pasteurization to produce newer flavors for bread. However, there is no evidence that this process does not produce undesirable toxic materials. To confirm the safety of high pressure carbon dioxide-processed food, we fed high pressure carbon dioxide-processed bread to mice and evaluated their health by monitoring body weight, stress biomarkers, and gut microbiota. There was no significant difference in the body weight of normal and HPCDP bread-fed mice. Similarly, no significant difference in expression of genes important for maintaining the health of the mice was found. Although the mice’s gut microbiota showed a significant difference between the control and the two bread-fed groups, there was no significant difference between the HPCDP and the normal bread-fed groups. Therefore, we found no conclusive evidence to suggest that the processed bread contained toxic materials in comparison to the unprocessed bread.

本文言語English
ページ(範囲)357-366
ページ数10
ジャーナルHigh Pressure Research
39
2
DOI
出版ステータスPublished - 2019 4 3
外部発表はい

ASJC Scopus subject areas

  • 凝縮系物理学

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