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Ochi H.,Miyazaki Prefectural Institute for Public Health and | Ochi H.,University of Miyazaki | Mizutani M.,Miyazaki Prefectural Food Research and Development Center | Hayashi S.,University of Miyazaki
Food Science and Technology Research | Year: 2015

The physiologically active substances of okara koji, a fermented soybean residue from tofu (bean curd) manufacturing, were examined. First, kojis were made with rice or barley using 14 different koji molds. Next, the acid degree, protease activity, antioxidative activity (DPPH radical scavenging activity), and angiotensin-converting enzyme (ACE) inhibitory activity of the kojis were measured. Four koji molds were selected for high levels of physiologically active substances. Finally, it was confirmed that kojis produced using the selected koji molds showed increased levels of physiologically active substances such as acid proteases and ACE inhibitory substances. © 2015, Japanese Society for Food Science and Technology. Source


Kai H.,Kyushu University of Health and Welfare | Kai H.,Research Promotion Bureau for Collaboration of Regional Entities | Akamatsu E.,Research Promotion Bureau for Collaboration of Regional Entities | Torii E.,Research Promotion Bureau for Collaboration of Regional Entities | And 7 more authors.
Journal of Natural Medicines | Year: 2011

Adult T-cell leukaemia (ATL) is caused by human T-cell leukaemia virus type I (HTLV-I) infection and is resistant to conventional chemotherapy. We evaluated the inhibitory effects of agricultural plants on the proliferation of seven ATL-related human leukaemia cells, using three ATL cell lines (ED, Su9T01 and S1T), two human T-cell lines transformed by HTLV-I infection (HUT-102 and MT-2) and two HTLV-I-negative human T-cell acute lymphoblastic leukaemia cell lines (Jurkat and MOLT-4). A total of 52 samples of 80% ethanol extracts obtained from 30 types of agricultural plants were examined. On the basis of IC50 values, we selected samples with greater activity than genistein, which was used as a positive control. The highest inhibitory effect was observed with extracts from leaves of Vaccinium virgatum Aiton (blueberry) on four cell lines (ED, Su9T01, HUT-102 and Jurkat); seeds of Momordica charantia L. (bitter gourd) exhibited the second highest activity. The bitter gourd seeds suppressed the proliferation of three cell lines (Su9T01, HUT-102 and Jurkat). The extracts from edible parts of Ipomea batatas LAM. (sweet potato), edible parts of Colocasia esculenta (L.) Schott (taro), skin of taro and seeds of Prunus mume Sieb. et Zucc. (mume) showed markedly greater inhibitory effects on Su9T01 than genistein. These findings suggest that ATL-preventative bioactive compounds may exist in these agricultural plants, which are considered to be functional foods. © 2011 The Japanese Society of Pharmacognosy and Springer. Source


Yamasaki M.,University of Miyazaki | Matsuyama Y.,University of Miyazaki | Hayasegawa R.,University of Miyazaki | Hamada K.,University of Miyazaki | And 8 more authors.
Food Science and Technology Research | Year: 2015

Blueberry (Vaccinium virgatum Aiton) leaf extract (BLEx) has attracted attention as a beneficial food component. Here, we examined the effect of dietary BLEx on glucose and lipid metabolism in mice fed a high-fat, high-sucrose diet (HFHSD). Growth parameter data showed that 3% BLEx slightly reduced body weight and adipose tissue weight accompanied by inhibition of HFHSD-induced enlargement of adipocytes. Liver weight was significantly reduced in the 3% BLEx group secondary to reduction of lipid accumulation in the hepatocytes. HFHSD-induced augmentation of fasting serum glucose levels was ameliorated by 3% BLEx. HFHSD-induced increase of fasting serum insulin level, Homeostasis Model Assessment for Insulin Resistance (HOMA-IR) and Quantitative Insulin Sensitivity Check Index (QUICKI) also tended to be ameliorated. Oral glucose tolerance tests (OGTTs) revealed that 3% BLEx normalized HFHSD-induced elevation of the area under the curve for serum glucose, whereas dietary BLEx, even for the 3% dose, did not have a suppressive effect on the serum glucose change after OGTT. Taken together, these observations suggest that BLEx is a promising agent for the prevention of HFHSD-induced insulin resistance. Copyright © 2015, Japanese Society for Food Science and Technology. Source


Yamamoto H.,Miyazaki Prefectural Food Research and Development Center | Yamamoto H.,Kumamoto University | Morimura S.,Kumamoto University | Mizutani M.,Miyazaki Prefectural Food Research and Development Center | And 6 more authors.
Journal of the Institute of Brewing | Year: 2011

Seven yeasts with superior ability in terms of alcohol fermentation and aromatic ingredient generation were isolated from 272 wild yeasts obtained from shochu mashes of shochu breweries. These seven yeasts were examined for their fermentation ability with rice and sweet potato using small scale of fermentation tests. Moreover, their thermotolerance was evaluated by growth tests and fermentation tests with barley koji. Among the isolated seven yeasts, the shochu yeast "MF062" was superior in the characteristics of fast fermentation, high alcohol production, aromatic ingredient generation and thermotolerance. It was named the "Heisei Miyazaki Yeast". From the results of analyses of physiological and genetic characteristics of MF062, it was shown to be a Saccharomyces cerevisiae, but it showed different characteristics from the industrial yeasts used in shochu production. Using a sweet potato shochu brewing test, with 60 kg of raw materials and yeast MF062, it was confirmed that a high alcohol production yield and a high quality shochu could be obtained. © 2011 The Institute of Brewing & Distilling. Source


Yamamoto H.,Miyazaki Prefectural Food Research and Development Center | Yamamoto H.,Kumamoto University | Mizutani M.,Miyazaki Prefectural Food Research and Development Center | Yamada K.,Miyazaki Prefectural Food Research and Development Center | And 7 more authors.
Journal of the Institute of Brewing | Year: 2012

The effect of temperature on the production of aromatic compounds using Heisei Miyazaki yeast MF062 was compared between 10 industrial yeasts. All yeasts tested produced characteristic patterns of alcohols and esters in fermentation tests with rice-koji at 20, 28 and 38°C. The concentration and composition in mature moromi with rice-koji at 20, 28 and 38°C were almost the same as those with barley-koji. Therefore, it was suggested that fermentation temperature is an important factor in the production of aromatic compounds. MF062 produced almost the same concentration of b-phenethyl alcohol at both 38 and 28°C. The concentration was higher than that generated by the other 10 yeasts.MF062 produced higher concentrations of i-butyl alcohol than the other yeasts at higher fermentation temperatures. Moreover, compared with the other yeasts, MF062 produced a lower concentration of acetate, which can give an off-flavour in excess concentrations in shochu. The production of acetoin was divided into two groups - a high producing group and a low producing group - at all temperatures. MF062 belonged to the latter group and showed preferred characteristics in the production of shochu, resulting in a high concentration of preferred aromatic compounds and a low concentration of compounds that impart an off-flavour. © 2013 The Institute of Brewing & Distilling. Source

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