Wayo Women's University

Gender differences in childhood play have long been recognized, yet few studies have examined how these early play tendencies relate to autistic spectrum disorder (ASD)-related traits later in life, particularly from a developmental perspective that links early experiences with adult cognitive characteristics. The present study explored gender differences in play styles and their associations with ASD-related cognitive characteristics using both quantitative and text-mining approaches. Participants were 135 young adults (52 males and 83 females, aged 18-29 years) who completed the Autism-Spectrum Quotient (AQ), Empathy Quotient (EQ), and Systemizing Quotient (SQ), and provided open-ended descriptions of memorable play experiences from early childhood. Quantitative analyses showed that males scored significantly higher on the AQ and SQ, whereas females scored higher on the EQ and reported more frequent engagement in social and cooperative play. Regression analyses further indicated that stronger systemizing tendencies and lower levels of social play were associated with higher ASD-related traits, particularly among males. Text-mining analyses of a subsample (19 males, 23 females) yielded consistent results: males most often recalled competitive and rule-based play (e.g., games, competition, sports), while females described imaginative, cooperative, and socially interactive play (e.g., friends, pretend play, drawing). Together, these findings suggest that gender differences in play reflect underlying empathizing-systemizing cognitive orientations, highlighting the developmental significance of childhood play experiences in relation to ASD-related traits.

This study examined the influence of the waist-to-hip ratio (WHR) and waist-to-bust ratio (WBR) on the attractiveness of the Japanese female body. To assess attractiveness, we used silhouette figures to evaluate the WHR and WBR, which were created based on objective measurements of actual women. A total of 398 men aged 20-59 years (mean age 39.79 years, SD = 10.69 years) participated in this study and rated the aesthetic attractiveness ("aesthetic attractiveness") and sexual attractiveness ("sexual attractiveness") of the silhouette figures. The analysis revealed that WHR was not related to aesthetics or sexual attractiveness. In contrast, the WBR was significantly related to both aesthetic and sexual attractiveness. The differences in the results of previous studies may be due to differences in the stimuli used, body shape between ethnic groups, and criteria for evaluating attractiveness.

Featured Application Wild yeast 10-2 provides strong leavening in enriched dough, preserves crumb softness, and yields uniform gas cells, supporting naturally fermented, additive-free sweets such as kouglof.Abstract Two wild Saccharomyces cerevisiae strains, 9-3 and 10-2, isolated from nectarine and apple leaves, show high fermentation performance in standard breadmaking but their utility in enriched-dough products remained untested. This study evaluated their performance in kouglof production against a commercial baker's yeast as a control. Fermentation was monitored by weight loss (reflecting CO2 production) and pH changes. Finished loaves were evaluated for macroscopic traits (weight, height, appearance), crust/crumb color, texture, and microstructure via 3D/2D analysis of gas-cell morphology. Sensory acceptance was also assessed. While size-related traits were similar across all samples, strain 10-2 significantly outperformed 9-3. Kouglof made with 10-2 exhibited commercial-grade softness, characterized by lower hardness and gumminess, lower residual sugar content, and a finer, more uniform gas-cell structure with a darker, well-developed crust, whereas 9-3 yielded a firmer crumb with fewer, larger gas cells. Sensory acceptance was comparable across variants, with all samples rated as highly acceptable. Strain 10-2 demonstrated high sucrose tolerance and performed comparably to or better than the control across multiple product-quality metrics in enriched-dough kouglof. These findings support the potential of wild yeast 10-2 for sweet bread production with high-sucrose and high-fat formulations, though further optimization is warranted.

Objective University students are at a developmental stage in which they may be more vulnerable to experiencing hikikomori (prolonged social withdrawal). Therefore, we focused on this population and examined the relationship between the tendencies toward and affinity for hikikomori in two studies.Methods Study 1 examined the relationship between the tendencies toward and affinity for hikikomori among 300 university students recruited online. Study 2 examined how stress coping, social support, and the affinity for hikikomori can explain hikikomori tendencies for a sample of 364 university students recruited offline. Both studies used the Adaptive Behaviors Scale for Hikikomori and Affinity for Hikikomori Scale, while Study 2 also used the Social Support Questionnaire and Coping Orientation to Problems Experienced Inventory.Results In both studies, hierarchical multiple regressions indicated that, among the affinity components for hikikomori, a stronger desire for hikikomori was associated with higher hikikomori tendencies. Conversely, higher empathy for others with hikikomori was associated with lower hikikomori tendencies, contrary to the implicit assumptions. Higher social support, active coping skills, and the use of instrumental support explained lower hikikomori tendencies.Conclusion These findings suggest that individuals at potential risk of developing hikikomori may be better identified by considering environmental (e.g., social support), behavioral (e.g., coping with stress), and cognitive and affective (e.g., desire for hikikomori) variables. Notably, empathy for others with hikikomori may reflect general empathic traits rather than being specifically related to hikikomori. Future longitudinal research should identify any causal relationships.

Background: Pometia pinnata (matoa) peel powder attenuates high-fat diet-induced adiposity and hepatic lipid accumulation in rats, but the responsible compounds remain unclear. This study aimed to identify the bioactive compounds that may contribute to this phenotype, with an emphasis on pancreatic lipase inhibition as a candidate mechanism. Methods: Rats received high-fat diets containing matoa peel powder, or its water- or ethanol extraction residue. Visceral fat accumulation, hepatic lipid deposition, and serum lipid profiles were evaluated. An ethanol extract was fractionated by activity-guided column chromatography based on pancreatic lipase-inhibitory activity, and structures were identified by nuclear magnetic resonance analysis. Static in vitro gastrointestinal digestion was performed to assess inhibition of fatty acid release by the extract or isolated compounds. Results: The visceral adiposity- and hepatic lipid-modulating effects observed with matoa peel powder were retained in the water extraction residue but not in the ethanol extraction residue, suggesting removal of bioactive constituents by ethanol extraction. The ethanol extract inhibited pancreatic lipase (IC50 = 740 µg/mL). Two active compounds—hederagenin saponin and protocatechuic acid—were isolated, and both inhibited pancreatic lipase (IC50 = 149 µmol/L and 404 µmol/L, respectively). Under simulated digestion in vitro, the ethanol extract and protocatechuic acid reduced free fatty acid release, whereas hederagenin saponin did not. Conclusions: Matoa peel powder contains ethanol-soluble constituents, including pancreatic lipase-inhibitory compounds that may contribute to the modulation of adiposity and hepatic lipid metabolism in high-fat-diet-fed rats. The attenuation of individual-compound activity under simulated digestion is consistent with matrix- and intestinal milieu-dependent effects, and supports a multi-component mechanism involving saponins, phenolics (protocatechuic acid), and their intestinal biotransformation products.