A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating.

"Retronasal aroma" refers to the aroma released from food during consumption and traveling through the nose after leaving the mouth. It is closely related to the behavior of odor compounds released from food into the mouth and plays a crucial role in our overall perception of flavor. As a result, research focusing on measuring the behavior of retronasal aroma has gained attention for exploring the relationship between sensory perception and flavor. We attempted to develop a data analysis method that specifically targets a time span of a few seconds to tens of seconds, starting from when food is placed in the mouth during eating and extending to just after swallowing. In this study, we observed a strong correlation between the periodic waveform data derived from performing the third derivative (jerk) on the detection intensity data obtained using a mass spectrometer and the behavior of the detection intensity. Furthermore, by performing a frequency analysis using a fast Fourier transform on the jerk data, it was possible to extract the frequencies that contribute to sensory perception during eating. Furthermore, the reconstructed jerk data derived from the extracted data using the inverse fast Fourier transform provided a clearer explanation of sensory perception during eating. Our algorithm suggests new short-term time-series data applications.

Microscopy and Mass Spectrometry Imaging Reveals the Distributions of Curcumin Species in Dried Turmeric Root.

Plants contain many secondary metabolites, which are sometimes used as spices and herbal medicines. However, the three-dimensional distribution of metabolites is usually unknown. In this study, the spatial distribution of curcumin, one of the main components of dried turmeric root, was examined. Because dried turmeric samples are extremely hard and impossible to section with existing cryomicrotomes, we introduced a new sectioning method and analyzed the two-dimensional distribution of curcumin in turmeric sections cut in different directions. The geometrical analysis of the imaging results suggested that curcumin forms tubular components inside turmeric. The wide-target analysis showed that the spatial distribution of curcumin analogues was similar to that of curcumin. Thus, mass spectrometry imaging was successfully implemented for clarifying the distribution of secondary metabolites in dry plant samples. Understanding the distribution of metabolites inside the plant body might contribute to improving their production processes, including the methods for extraction of active ingredients.

Therapeutic effects of cinnamaldehyde and potentiation of its efficacy in combination with methylcellulose on murine oral candidiasis.

We examined the therapeutic effects of cinnamaldehyde and the potentiation of those effects with cassia and cinnamaldehyde when combined with the food additive methylcellulose against murine oral candidiasis. When 19.5mg/ml of cinnamaldehyde was administered in the oral cavity of Candida infected mice, the oral symptoms were improved. Furthermore, when either a cassia or a cinnamaldehyde preparation in combination with methylcellulose was administered to oral candidiasis-inflicted mice, the therapeutic effects of cassia or cinnamaldehyde potentiated. Methylcellulose itself did not affect the oral symptoms or the viable number of C. albicans cells. GC/MS analysis showed that the dose of cinnamaldehyde remaining in the tongue tissue of mice treated with the cinnamaldehyde-methylcellulose mixture was higher than that in mice administered cinnamaldehyde alone, and also showed that cinnamaldehyde was not detected in the blood of any of the tested mice. These findings suggested that the combination of cassia or cinnamaldehyde and methylcellulose may be a useful prophylactic or therapeutic tool against oral candidiasis.

Therapeutic effects on murine oral candidiasis by oral administration of cassia (Cinnamomum cassia) preparation.

We examined the effects of spices and herbs on Candida albicans growth using in vitro assay and therapeutic activity of some selected herbal preparations against murine oral candidiasis. All tested samples: lemongrass (Cymbopogon citratus), lemon balm (Melissa officinalis), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), roselle (Hibiscus sabdariffa), green tea (Camellia sinensis), and cassia (Cinnamomum cassia) inhibited Candida mycelial growth in vitro. The results of this assay showed that the anti-Candida activity of lemongrass, green tea, and cassia is stronger than that of the other tested herbs. Oral administration of lemongrass or green tea did not result in significant improvement in the murine oral candidiasis, while the administration of cassia improved the symptoms and reduced the number of viable Candida cells in the oral cavity. The results of in vitro Candida growth assay including GC/MS analysis suggested that cinnamaldehyde in the cassia preparation was the principal component responsible for the inhibitory activity of Candida mycelial growth. These findings suggest that oral intake of a cassia preparation is a clinical candidate for a prophylactic or therapeutic tool against oral Candida infection.