{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360287366147343488.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1038/s41598-019-44177-4"}},{"identifier":{"@type":"URI","@value":"https://www.nature.com/articles/s41598-019-44177-4.pdf"}},{"identifier":{"@type":"URI","@value":"https://www.nature.com/articles/s41598-019-44177-4"}},{"identifier":{"@type":"PMID","@value":"31138872"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@value":"Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Abstract</jats:title><jats:p>In tomatoes, most lycopene is present in the all-<jats:italic>E</jats:italic>-configuration and shows very low bioavailability, whereas the <jats:italic>Z</jats:italic>-isomers show higher bioavailability. Hence, for health reasons, it is expected that the ingestion of lycopene <jats:italic>Z</jats:italic>-isomers is preferable. Very recently, it was reported that onion and possibly garlic promoted thermal <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene but there are no reports for other food ingredients. Here we show new food ingredients that enhance thermal <jats:italic>Z</jats:italic>-isomerization of lycopene in tomatoes and from the results, we guessed some causative components having the <jats:italic>Z</jats:italic>-isomerization promoting effect. A comprehensive investigation of food ingredients revealed that some vegetables (<jats:italic>Allium</jats:italic> sp., <jats:italic>Brassica</jats:italic> sp., and <jats:italic>Raphanus</jats:italic> sp.), shiitake mushroom (<jats:italic>Lentinus edodes</jats:italic>), and some edible seaweeds (<jats:italic>Saccharina</jats:italic> sp. and <jats:italic>Ecklonia</jats:italic> sp.) markedly promoted <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene in tomato puree with heating at 80 °C for 1 h. Moreover, it was revealed that polysulfides, isothiocyanates, carbon disulfide, and iodine, which were commonly contained in the above food ingredients in considerable quantity, enhanced thermal <jats:italic>Z</jats:italic>-isomerization of (all-<jats:italic>E</jats:italic>)-lycopene. Our findings on the food ingredients and the food-derived catalysts having a carotenoid <jats:italic>Z</jats:italic>-isomerization promoting effect are important, not only for the food, drink, and dietary supplement manufacturing industries, but also for daily home cooking.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1420001326234434432","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"60824191"},{"@type":"NRID","@value":"1000060824191"},{"@type":"ORCID","@value":"0000-0001-9470-7442"},{"@type":"NRID","@value":"9000397852441"},{"@type":"NRID","@value":"9000414525349"},{"@type":"NRID","@value":"9000411381574"},{"@type":"NRID","@value":"9000016434084"},{"@type":"NRID","@value":"9000389943986"},{"@type":"NRID","@value":"9000408664189"},{"@type":"NRID","@value":"9000410008361"},{"@type":"NRID","@value":"9000379600264"},{"@type":"NRID","@value":"9000402392161"},{"@type":"NRID","@value":"9000414237140"},{"@type":"NRID","@value":"9000409802383"},{"@type":"NRID","@value":"9000397827123"},{"@type":"NRID","@value":"9000380962574"},{"@type":"NRID","@value":"9000401507712"},{"@type":"NRID","@value":"9000415106171"},{"@type":"NRID","@value":"9000415075422"},{"@type":"NRID","@value":"9000408803318"},{"@type":"NRID","@value":"9000414541533"},{"@type":"NRID","@value":"9000414099783"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/Masaki_Honda"}],"foaf:name":[{"@value":"Masaki Honda"}]},{"@id":"https://cir.nii.ac.jp/crid/1420282801197294848","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"40444369"},{"@type":"NRID","@value":"1000040444369"},{"@type":"CINII_AUTHOR_ID","@value":"DA19852050"},{"@type":"URI","@value":"https://ci.nii.ac.jp/author/DA19852050#entity"},{"@type":"URI","@value":"https://viaf.org/viaf/NII%7CDA19852050"},{"@type":"NRID","@value":"9000391961961"},{"@type":"NRID","@value":"9000391950597"},{"@type":"NRID","@value":"9000257693046"},{"@type":"NRID","@value":"9000391920794"},{"@type":"NRID","@value":"9000391931074"},{"@type":"NRID","@value":"9000241784621"},{"@type":"NRID","@value":"9000361677838"},{"@type":"NRID","@value":"9000409999357"},{"@type":"NRID","@value":"9000410904160"},{"@type":"NRID","@value":"9000006335388"},{"@type":"NRID","@value":"9000397956972"},{"@type":"NRID","@value":"9000018561713"},{"@type":"NRID","@value":"9000391961812"},{"@type":"NRID","@value":"9000413910513"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0150150"}],"foaf:name":[{"@value":"Hakuto Kageyama"}]},{"@id":"https://cir.nii.ac.jp/crid/1380287366147343489","@type":"Researcher","foaf:name":[{"@value":"Takashi Hibino"}]},{"@id":"https://cir.nii.ac.jp/crid/1380287366147343747","@type":"Researcher","foaf:name":[{"@value":"Ryota Takemura"}]},{"@id":"https://cir.nii.ac.jp/crid/1380287366147343621","@type":"Researcher","foaf:name":[{"@value":"Motonobu Goto"}]},{"@id":"https://cir.nii.ac.jp/crid/1380287366147343496","@type":"Researcher","foaf:name":[{"@value":"Tetsuya Fukaya"}]}],"publication":{"publicationIdentifier":[{"@type":"EISSN","@value":"20452322"}],"prism:publicationName":[{"@value":"Scientific Reports"}],"dc:publisher":[{"@value":"Springer Science and Business Media LLC"}],"prism:publicationDate":"2019-05-28","prism:volume":"9","prism:number":"1","prism:startingPage":"7979"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","dc:rights":["https://creativecommons.org/licenses/by/4.0","https://creativecommons.org/licenses/by/4.0"],"url":[{"@id":"https://www.nature.com/articles/s41598-019-44177-4.pdf"},{"@id":"https://www.nature.com/articles/s41598-019-44177-4"}],"createdAt":"2019-05-28","modifiedAt":"2022-12-17","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Hot%20Temperature","dc:title":"Hot Temperature"},{"@id":"https://cir.nii.ac.jp/all?q=Shiitake%20Mushrooms","dc:title":"Shiitake Mushrooms"},{"@id":"https://cir.nii.ac.jp/all?q=Biological%20Availability","dc:title":"Biological Availability"},{"@id":"https://cir.nii.ac.jp/all?q=Brassica","dc:title":"Brassica"},{"@id":"https://cir.nii.ac.jp/all?q=Sulfides","dc:title":"Sulfides"},{"@id":"https://cir.nii.ac.jp/all?q=Seaweed","dc:title":"Seaweed"},{"@id":"https://cir.nii.ac.jp/all?q=Article","dc:title":"Article"},{"@id":"https://cir.nii.ac.jp/all?q=Allium","dc:title":"Allium"},{"@id":"https://cir.nii.ac.jp/all?q=Raphanus","dc:title":"Raphanus"},{"@id":"https://cir.nii.ac.jp/all?q=Lycopene","dc:title":"Lycopene"},{"@id":"https://cir.nii.ac.jp/all?q=Isomerism","dc:title":"Isomerism"},{"@id":"https://cir.nii.ac.jp/all?q=Isothiocyanates","dc:title":"Isothiocyanates"},{"@id":"https://cir.nii.ac.jp/all?q=Carbon%20Disulfide","dc:title":"Carbon Disulfide"},{"@id":"https://cir.nii.ac.jp/all?q=Food%20Technology","dc:title":"Food Technology"},{"@id":"https://cir.nii.ac.jp/all?q=Humans","dc:title":"Humans"},{"@id":"https://cir.nii.ac.jp/all?q=Cooking","dc:title":"Cooking"},{"@id":"https://cir.nii.ac.jp/all?q=Iodine","dc:title":"Iodine"}],"project":[{"@id":"https://cir.nii.ac.jp/crid/1040282256999286144","@type":"Project","projectIdentifier":[{"@type":"KAKEN","@value":"19K15779"},{"@type":"JGN","@value":"JP19K15779"},{"@type":"URI","@value":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19K15779/"}],"notation":[{"@language":"ja","@value":"高吸収性かつ加工適正に優れたシス型カロテノイド素材製造基盤技術の確立"},{"@language":"en","@value":"Establishment of the basic technology for producing Z-isomer-rich carotenoid material having high bioavailability and excellent processability"}]}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1050001338805914240","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Thermal isomerization pre-treatment to improve lycopene 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Supercritical CO2"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011143664159360","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"<i>Cis-trans</i> Isomerization and Stereochemistry of Carotenoids and Diphenyl-polyenes."}]},{"@id":"https://cir.nii.ac.jp/crid/1360011143859464192","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture Content"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011144104629120","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of the Z-isomer content on nanoparticle production of lycopene using solution-enhanced dispersion by supercritical fluids (SEDS)"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011146329999232","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Identification of Volatile Compounds in Seven Edible Fresh Mushrooms."}]},{"@id":"https://cir.nii.ac.jp/crid/1360011146528881664","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Allium vegetables and organosulfur compounds: do they help prevent cancer?"}]},{"@id":"https://cir.nii.ac.jp/crid/1360016870538799872","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Isothiocyanate-functionalized silica as an efficient heterogeneous catalyst for carotenoid isomerization"}]},{"@id":"https://cir.nii.ac.jp/crid/1360287366147526400","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Alterations in lycopene concentration and <i>Z</i>‐isomer content in egg yolk of hens fed all‐<i>E</i>‐isomer‐rich and <i>Z</i>‐isomer‐rich lycopene"}]},{"@id":"https://cir.nii.ac.jp/crid/1360290617550187008","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Enriched (Z)-lycopene in Tomato Extract via Co-Extraction of Tomatoes and Foodstuffs Containing Z-isomerization-accelerating Compounds"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292619104474880","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes"}]},{"@id":"https://cir.nii.ac.jp/crid/1360568841123945984","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree"}]},{"@id":"https://cir.nii.ac.jp/crid/1360568841124354688","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Improved Carotenoid Processing with Sustainable Solvents Utilizing Z-Isomerization-Induced Alteration in Physicochemical Properties: A Review and Future Directions"}]},{"@id":"https://cir.nii.ac.jp/crid/1360572092525817344","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Evaluation and improvement of storage stability of astaxanthin isomers in oils and fats"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574094591803136","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Changes in Volatile Compounds of Carrots (<i>Daucus carota</i>L.) During Refrigerated and Frozen Storage"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574096324817152","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Production of β-carotene nanosuspensions using supercritical CO2 and improvement of its efficiency by Z-isomerization pre-treatment"}]},{"@id":"https://cir.nii.ac.jp/crid/1360850316100673536","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Efficient and environmentally friendly method for carotenoid extraction from Paracoccus carotinifaciens utilizing naturally occurring Z-isomerization-accelerating catalysts"}]},{"@id":"https://cir.nii.ac.jp/crid/1360850316100706816","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Isomerization of Commercially Important Carotenoids (Lycopene, β-Carotene, and Astaxanthin) by Natural Catalysts: Isothiocyanates and Polysulfides"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855569247948160","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Effect of thermal treatment and light irradiation on the stability of lycopene with high Z-isomers content"}]},{"@id":"https://cir.nii.ac.jp/crid/1360855570541117952","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Isomerization of <i>Paracoccus carotinifaciens</i>-Derived Carotenoids (Astaxanthin, Adonirubin, and Adonixanthin) under Subcritical Water Conditions"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137045017894400","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The thermal Z-isomerization-induced change in solubility and physical properties of (all-E)-lycopene"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137046459166336","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Volatile Composition of Fourteen Species of Fresh Wild Mushrooms (<i>Boletales</i>)"}]},{"@id":"https://cir.nii.ac.jp/crid/1361699994745650048","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Comparative Study on Antioxidant Activity of Lycopene (<i>Z</i>)-Isomers in Different Assays"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981468463785600","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"An Update on the Health Effects of Tomato Lycopene"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981469047827968","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Gas Chromatography, Mass Spectrometry, and Sniffing Port Analyses of Volatile Compounds of Fresh Bell Peppers (Capsicum annuum) at Different Ripening Stages"}]},{"@id":"https://cir.nii.ac.jp/crid/1361981469126259200","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Home cooking and ingredient synergism improve lycopene 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storage"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262945003165696","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Isolation and spectral characterization of thermally generated multi-<i>Z</i>-isomers of lycopene and the theoretically preferred pathway to di-<i>Z</i>-isomers"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262945200212864","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Identification of Bis(4-isothiocyanatobutyl) Disulfide and Its Precursor from Rocket Salad (<i>Eruca sativa</i>)"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262946092222592","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"In Vitro Micellarization and Intestinal Cell Uptake of cis Isomers of Lycopene Exceed Those of All-trans Lycopene"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544418780164352","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Valorization of Tomato Waste for Energy Production"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544419503573888","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Isolation and Structural Elucidation of Different Geometrical Isomers of Lycopene"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544419641227136","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544420997492096","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"(all‐E)‐ and (5Z)‐Lycopene Display Similar Biological Effects on Adipocytes"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825895267216640","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Micellarisation of Carotenoids from Raw and Cooked Vegetables"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825895669318144","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107369204019200","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"In situ observation of the generation of isothiocyanates from sinigrin in horseradish and wasabi"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107369238657152","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Variability of Iodine Content in Common Commercially Available Edible Seaweeds"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370325565952","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Commercial mushrooms: nutritional quality and effect of cooking"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370465936896","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"GC–MS Analysis of the Essential Oils of Piper nigrum L. and Piper longum L."}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370844110976","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Carotenoids as protection against sarcopenia in older adults"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107370915728512","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process"}]},{"@id":"https://cir.nii.ac.jp/crid/1363388844826608256","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Spectral characterisation of Z-isomers of lycopene formed during heat treatment and solvent effects on the E/Z isomerisation process"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951793412176000","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Enhanced\n                    <i>E</i>\n                    /\n                    <i>Z</i>\n                    Isomerization of (All‐\n                    <i>E</i>\n                    )‐lycopene by Employing Iron(III) Chloride as a Catalyst"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951793819689856","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Iodine deficiency in pregnancy: Still a health issue for the women of Cassino city, Italy"}]},{"@id":"https://cir.nii.ac.jp/crid/1363951794490916352","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Emergence of Seaweed and Seaweed-Containing Foods in the UK: Focus on Labeling, Iodine Content, Toxicity and 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