Niigata-shi, Japan
Niigata-shi, Japan

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Kubota M.,Niigata University | Saito Y.,Kyoto Prefectural University | Masumura T.,Kyoto Prefectural University | Kumagai T.,Kameda Seika Co. | And 3 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2010

Rice prolamin, constituting type-I protein body (PB-I), is indigestible and causes deterioration of rice protein nutritional quality. In this study, the in vivo digestibility of rice protein isolates was investigated by tracing their intraluminal transit in the gastrointestinal (GI) tract of rats by western blotting and by observing the structures excreted in the feces by electron microscopy. Two types of rice protein isolates, produced by alkali extraction (AE-RP) and by starch degradation (SD-RP), were compared. The protein patterns in the isolates were similar, but their digestion in the GI-tract showed striking differences. In the AE-RP group, 13-kDa prolamin (13P) quickly disappeared in the lower GI tract and was not excreted in the feces. By contrast, in the SD-RP group, 13P accumulated massively and nearly intact PB-Is were excreted. These results indicate that the in vivo digestibility of prolamin can be improved by alkali extraction through structural changes to it.


Higuchi Y.,Kameda Seika CO. | Kumagai T.,Kameda Seika CO.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

In vitro and in vivo digestion experiments were carried out with soft and hard types of rice crackers and cooked rice. Both types of rice crackers produced significantly more sugar than cooked rice at 60 minutes after the start of the in vitro reaction. Rice crackers and cooked rice were consumed by seven subjects. Both types of rice crackers led to higher blood glucose levels (p<0. 05) than did cooked rice at 15 and 30 minutes after consumption. The digestion rate of rice crackers may be the result of gap formation, a higher specific volume and starch degradation.


Kubota M.,Niigata University | Watanabe R.,Niigata University | Kabasawa H.,Niigata University | Iino N.,Niigata University | And 4 more authors.
British Journal of Nutrition | Year: 2013

The effect of rice protein (RP) on diabetic nephropathy in non-obese, spontaneous type 2 diabetic Goto-Kakizaki (GK) rats was investigated. GK rats at 7 weeks of age were fed 20Â % RP or casein (C) in standard or high-sucrose diets for 10 weeks. Plasma total cholesterol, TAG, alkaline phosphatase (ALP), adiponectin, creatinine and urinary albumin excretion (UAE) were measured and renal histology was evaluated. Compared with C, RP lowered plasma TAG and improved plasma adiponectin levels in GK rats fed the standard diet (P<Â 0·05), and also lowered total cholesterol and ALP in high-sucrose-fed GK rats (P<Â 0·05). RP markedly suppressed the sharp increase in UAE when GK rats were fed high-sucrose diets (P<Â 0·05), and prevented glomerular mesangial matrix expansion in the deep renal cortex near the corticomedullary junction (P<Â 0·05). These results strongly indicate that dietary RP can ameliorate the progression of diabetic nephropathy at an early stage compared with C. Copyright © The Authors 2013Â. © 2013 The Authors.


Patent
Kameda Seika Co. | Date: 2014-09-24

The objective of the present invention is to provide a high-purity rice-protein composition with improved tongue feel and a melt-in-the-mouth quality, and a method for manufacturing the composition. The rice-protein composition comprises glutelin and prolamine, the protein content with respect to the solid content being at least 90%. Rice protein extracted by an alkaline solution from rice or rice flour is neutralized and coagulated at a temperature no lower than 40 80 DEG C, or is coagulated by adding a divalent metal ion and then neutralized, or glucono-delta-lactone is added and the solution is heated to gel the protein; by therein keeping the pH of the rice-protein composition no lower than 7.0 or no higher than 4.0, a rice-protein composition with extremely good dispersibility and tongue feel can be obtained. Further, by heating to at least 80 DEG C after adjusting pH, a composition with high water absorbency is achieved.


Patent
Kameda Seika Co. and Niigata University | Date: 2012-11-05

The objective of the present invention is to provide a high-purity rice-protein composition with improved tongue feel and a melt-in-the-mouth quality, and a method for manufacturing the composition. The rice-protein composition comprises glutelin and prolamine, the protein content with respect to the solid content being at least 90%. Rice protein extracted by an alkaline solution from rice or rice flour is neutralized and coagulated at a temperature no lower than 40 80 DEG C., or is coagulated by adding a divalent metal ion and then neutralized, or glucono-delta-lactone is added and the solution is heated to gel the protein; by therein keeping the pH of the rice-protein composition no lower than 7.0 or no higher than 4.0, a rice-protein composition with extremely good dispersibility and tongue feel can be obtained. Further, by heating to at least 80 DEG C. after adjusting pH, a composition with high water absorbency is achieved.


Patent
Niigata University and Kameda Seika Co. | Date: 2013-07-10

The purpose of the present invention is to provide a better intestine immunomodulator. The intestine immunomodulator of the present invention comprises bacterial cells or a bacterial component of a Lactobacillus paracasei K71 strain having an international deposit No.: FERM BP-11098 as an active ingredient. Preferably, the intestine immunomodulator is used to facilitate production of secretory immunoglobulin A or to activate natural killer cells.


An object aims to develop a lactic acid bacterium having an anti-allergic activity, which can be grown by using rice, particularly polished white rice, and can be collected, cooked and ingested together with rice in such a state that the lactic acid bacterium is attached to the surface of the rice. Another object aims to develop a food composition and a pharmaceutical composition, each of which comprises rice containing the lactic acid bacterium as a material. Thus, disclosed are: a lactic acid bacterium Lactobacillus paracasei K71 strain which has been internationally deposited in National Institute of Advanced Industrial Science and Technology, International Patent Organism Depositary under Accession No. FERM BP-11098; an anti-allergic agent comprising the lactic acid bacterium; a food composition comprising the anti-allergic agent; a food composition comprising rice which has been fermented with the lactic acid bacterium, a crushed product of the rice, or a cooked product of the rice or the crushed product of the rice; and a pharmaceutical composition comprising the anti-allergic agent.


Trademark
Kameda Seika Co. | Date: 2015-04-27

Confectionery, namely, Rice crackers, Pellet-shaped rice crackers, Rice cakes, Rice-based snack foods, Cereal-based snack foods.


Trademark
Kameda Seika Co. | Date: 2011-11-02

Confectionery, namely, Rice crackers, Pellet-shaped rice crackers, Rice cakes, Rice-based snack foods, Cereal-based snack foods.


Trademark
Kameda Seika Co. | Date: 2010-07-06

Confectionery, namely, Rice crackers, Pellet-shaped rice crackers, Rice-based snack foods, Cereal-based snack foods.

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