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Hatta S.,Kirin Holdings Co. | Hitomi Y.,Kirin Holdings Co. | Yotsumoto Y.,Kirin Beverage Co. | Wakabayashi H.,Kirin Beverage Co. | And 2 more authors.
Japanese Pharmacology and Therapeutics | Year: 2012

Objectives: It is shown that some of dietary polyphenols inhibit the absorption of dietary iron. A placebo-controlled, parallel-group trial was carried out to investigate whether iron deficit would be caused by the inhibition of iron absorption when healthy volunteers consume the newly developed black tea polyphenols (BTP) - enriched black tea beverage (BTP beverage) daily with meal for 12 weeks. Methods: 80 healthy volunteers were divided into four groups who consumed either three bottles of BTP beverage, one bottle of BTP beverage, one bottle of regular black tea beverage or one bottle of placebo everyday for 12 weeks. Each bottle contained 350 mL of each beverage. The subjects who consumed three bottles of BTP beverage (BTP3 group) consumed a bottle of the beverage at every meal (three times per day) and the subjects in the other groups consumed a bottle of each beverage daily at dinner. Blood samples were collected every four weeks. Results: Although serum ferritin increased 4 weeks after the termination of the consumption of the BTP beverage in the BTP3 group, blood hemoglobin concentration was increased and no adverse changes were observed in iron metabolism or in parameters for general health during the consumption period. These results indicated that possible inhibition of iron absorption by the consumption of three bottles of BTP beverage does not cause iron deficit in a healthy population. Conclusion: The long-term consumption of three bottles of BTP beverage per day with meals did not cause iron deficit in healthy volunteers.


Uchiyama S.,Kirin Holdings Co. | Taniguchi Y.,Kirin Holdings Co. | Saka A.,Kirin Holdings Co. | Yoshida A.,Kirin Beverage Company | Yajima H.,Kirin Holdings Co.
Nutrition | Year: 2011

Objective: The effects of certain tea components on the prevention of obesity in humans have recently been reported, although it is still unclear whether black tea consumption is beneficial. We obtained black tea extract (BTPE) consisting of polyphenols specific to black tea, and from it, prepared a polymerized polyphenol fraction (BTP). The effectiveness of oral administration of the BTPE was examined in in vitro and in vivo experiments. Methods: Effects of BTPE or BTP on pancreatic lipase activity were investigated in vitro. Male Wistar rats were administered an oral lipid emulsion containing BTPE at a concentration of 500 or 1000 mg/kg body weight and sequential plasma lipid levels were measured. Female C57BL/6N mice were fed a standard or high-fat diet supplemented with 1% or 5% (w/w) BTPE for 8 wk and changes in body weight were examined. Results: BTP and BTPE inhibited pancreatic lipase activity with an IC50 of 15.5 and 36.4 μg/mL in vitro, respectively. BTPE suppressed increases in rat plasma triglyceride levels in a dose-dependent manner after oral administration of a lipid emulsion. Furthermore, administration of the 5% BTPE suppressed increases in body weight (P < 0.05), parametrial adipose tissue mass, and liver lipid content (reduced to 56.9% and 81.7% of control mice, respectively, P < 0.05) in mice fed a high-fat diet. Conclusion: The BTPE may prevent diet-induced obesity by inhibiting intestinal lipid absorption. It was suggested that the major active component in the BTPE was BTP. © 2011 Elsevier Inc.


Patent
Kirin Holdings Kabushiki Kaisha, Kirin Beer Kabushiki Kaisha, Kyowa Hakko Bio Co., Koiwai Dairy Products Co. and Kirin Beverage Company | Date: 2010-12-28

An object of the present invention is to provide an ornithine-containing alcohol-free malt beverage which is provided with health functions of ornithine imparted to an alcoholic beverage-flavored alcohol-free malt beverage containing substantially no alcohol component and which retains an excellent flavor of the alcohol-free malt beverage, and to provide a method for producing the same. The ornithine-containing alcohol-free malt beverage of the present invention is produced using ornithine hydrochloride and ornithine aspartate in combination as ornithine raw materials. For this production, 20% or more by weight of ornithine hydrochloride in terms of ornithine is used with respect to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine. The ornithine-containing alcohol-free malt beverage thus produced is provided with health functions of ornithine and retains an excellent flavor of an alcohol-free malt beverage. In this way, the object can be attained. In the present invention, an organic acid, in addition to ornithine hydrochloride and ornithine aspartate, may be added to adjust the pH value of the product. Examples of the added organic acid include one or more organic acids selected from malic acid, gluconic acid and phytic acid.


Suzuki M.,Kirin Beverage Company | Wakabayashi H.,Kirin Beverage Company | Yoshida A.,Kirin Beverage Company | Deuchi K.,Kirin Beverage Company | And 2 more authors.
Japanese Pharmacology and Therapeutics | Year: 2010

Objectives: To evaluate the effect of carbonated beverage containing indigestible dextrin on elevation of postprandial serum triglyceride, a double-blinded crossover study was performed. Methods: The subjects were 90 healthy volunteers (serum triglyceride 120-200 mg/dL). The subjects ingested the test drink containing 5 g (as dietary fiber) of indigestible dextrin or the control drink without indigestible dextrin, together with the fat-rich diet. Blood samples were drawn before and 2, 3, 4 and 6 hours after the ingestion, and their serum triglyceride levels were measured. Results: Intake of the test drink containing indigestible dextrin significantly suppressed the elevation of postprandial serum triglyceride levels at 2, 3 and 4 hours as compared with those of the control drink (p < 0.05). Conclusions: These results demonstrated that carbonated beverage containing indigestible dextrin given with meal had inhibitory effect on the elevation of postprandial serum triglyceride.


Nakanishi K.,Kirin Beverage Company | Deuchi K.,Kirin Beverage Company | Kuwano K.,Nagasaki University
Journal of Applied Phycology | Year: 2012

Recent developments in the technology of cryopreservation have permitted the long-term storage of many strains of microalgae with reliable rates of survival. However, many strains still cannot be recovered from storage in liquid nitrogen. Here, we investigated the effects of various cryoprotectants in achieving comparatively high survival rate around 50%. The strains tested included two freshwater algae, Chlorella vulgaris C-27 and M-207A7, and two marine algae, Nannochloropsis oculata ST-4 and Tetraselmis tetrathele T-501. Cells of these strains were suspended in various cryoprotective solutions and slowly cooled to -40°C prior to immersion in liquid nitrogen. Little or no cryoprotection was seen with dimethyl sulfoxide (DMSO) alone or in combination with sorbitol or proline; with glycerol alone; or with ethylene glycol (EG) alone. However, survival rates of approximately 50% were observed using a cryoprotectant mixture of 5% DMSO, 5% EG, and 5% proline. Viability persisted during a storage period of 15 years. Similarly, chlorophyll content was not significantly changed during this 15-year interval. Thus, the present study demonstrates the advantage of cryopreservation using liquid nitrogen. We expect that this method will contribute to both basic and applied biology through the establishment of cryopreserved microalgal culture collections. © 2012 Springer Science+Business Media B.V.


Akamine T.,Tokyo University of Science | Otaka A.,Tokyo University of Science | Hokura A.,Tokyo Denki University | Ito Y.,Kirin Beverage Co. | Nakai I.,Tokyo University of Science
Bunseki Kagaku | Year: 2010

The production area of coffee beans becomes a brand name, which gives reputations for the products, which is related to the price. This leads to room for mislabeling the products by unscrupulous market dealers. A rapid and easy method for the analysis of trace-element composition of coffee beans, which could be a good indicator of their production area, was studied in the present work. Coffee beans of 6 different regions (Brazil, Colombia, Vietnam, Indonesia, Tanzania, Guatemala) were analyzed by using a highly sensitive X-ray fluorescence spectrometer with three dimensional polarization optics. The experimental conditions were optimized so as to analyze 6 elements (Mn, Fe, Ni, Rb, Sr, Ba) in coffee beans, and linear calibration curves were obtained for the quantitative analysis of those elements. The analytical results were used in principal-component analysis to classify the coffee beans according to the geographical origin, which results in a successful characterization of the 6 production areas. It is found that roasted beans can be used with the same criterion as their green beans. Consequently, a rapid and easy way for the characterization of the geographic origin of coffee beans has been established in this study. © 2010 The Japan Society for Analytical Chemistry.


Ohara K.,Kirin Company Ltd | Wakabayashi H.,Kirin Beverage Company Ltd | Taniguchi Y.,Kirin Company Ltd | Shindo K.,Japan Women's University | And 2 more authors.
Biochemical and Biophysical Research Communications | Year: 2013

Reverse cholesterol transport (RCT) removes excess cholesterol from macrophages to prevent atherosclerosis. ATP-binding cassette, subfamily A, member 1 (ABCA1) is a crucial cholesterol transporter involved in RCT to produce high density lipoprotein-cholesterol (HDLC), and is transcriptionally regulated by liver X receptor alpha (LXRα), a nuclear receptor. Quercetin is a widely distributed flavonoid in edible plants which prevented atherosclerosis in an animal model. We found that quercetin-3- O-glucuronide (Q3GA), a major quercetin metabolite after absorption from the digestive tract, enhanced ABCA1 expression, in vitro, via LXRα in macrophages. In addition, leaf extracts of a traditional Asian edible plant, Nelumbo nucifera (NNE), which contained abundant amounts of quercetin glycosides, significantly elevated plasma HDLC in mice. We are the first to present experimental evidence that Q3GA induced ABCA1 in macrophages, and to provide an alternative explanation to previous studies on arteriosclerosis prevention by quercetin. © 2013 Elsevier Inc.


Patent
Kirin Beverage Company | Date: 2015-06-10

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine.


To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.


Patent
Kirin Beverage Company | Date: 2013-08-06

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine.

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