Miyazaki Prefectural Food Research and Development Center

Miyazaki-shi, Japan

Miyazaki Prefectural Food Research and Development Center

Miyazaki-shi, Japan

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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.


Ochi H.,Miyazaki Prefectural Institute for Public Health and Environment | Ochi H.,University of Miyazaki | Mizutani M.,Miyazaki Prefectural Food Research and Development Center | Matsuura Y.,Miyazaki Prefectural Food Research and Development Center | And 2 more authors.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2016

We manufactured novel fermented products using okara koji (soy pulp malt fermented using the fungus Aspergillus oryzae) with okara andrice as the fermentation feedstock, and investigated the components and ACE inhibitory activity of the products. When okara koji was employed, a fermented product with high ACE inhibitory activity and abundant in organic acids and amino acids was obtained. Of these amino acids, essential amino acids markedly increased in particular, and the functional ingredient GABA also increased. Moreover, fermented products of okara koji showedhigh levels of ACE inhibitory activity from the early fermentation stages, which were maintained at a high level until completion of fermentation. In contrast, fermented products of rice koji (rice malt) did not exhibit ACE inhibitory activity during the early fermentation stages, and while the activity increased temporally, the level was lower compared to that of okara koji. Since the fermented products of okara koji maintained their ACE inhibitory activity even after processing by physiological digestive juices, they were consideredto be suitable for oral consumption. Copyright© 2016, Japanese Society for Food Science and Technology.


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.


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.


PubMed | Kyushu University of Health and Welfare, Miyazaki Agricultural Experiment Station, University of Miyazaki, Miyazaki Prefectural Food Research and Development Center and Research Promotion Bureau for Collaboration of Regional Entities
Type: Journal Article | Journal: Plants (Basel, Switzerland) | Year: 2016

In our previous report, an 80% ethanol bitter gourd seed extract (BGSE) was found to suppress proliferation of adult T-cell leukemia (ATL) cell lines. The present study aimed to identify the bioactive compounds from BGSE specific against ATL. From the result of an HPLC-MS analysis, -eleostearic acid (-ESA) was present in BGSE at 0.68% 0.0022% (SD, n = 5). In the cell proliferation test, -ESA potently suppressed proliferation of two ATL cell lines (ED and Su9T01; IC50 = 8.9 and 29.3 M, respectively) more than several other octadecanoic acids. However, -ESA moderately inhibited phytohemagglutinin-activated human peripheral blood mononuclear cells (PBMC; IC50 = 31.0 M). These results suggest that BGSE-derived -ESA has potential as a functional food constituent because of its activity against ATL, particularly against ED cells. Moreover, -ESA might be effective for the prevention of moderate adverse effects of ATL on normal T cells.


PubMed | University of Miyazaki, Miyazaki Prefectural Food Research and Development Center and Tokai University
Type: Journal Article | Journal: Plants (Basel, Switzerland) | Year: 2016

Antioxidants are abundant in blueberries, and while there are many studies concerning the bioactive compound of fruit, it is only recently that the wild Vaccinium species has attracted attention for their diverse and abundant chemical components. The aim of this study was to investigate the bioactive compounds of blueberry cultivars and wild species found in Japan. Among the five extracts of the Vaccinium species, Natsuhaze (Vaccinium oldhamii Miq.) was found to be the most effective at inhibiting the growth of HL-60 human leukemia cells in vitro. Although all ethanol extracts showed a growth inhibitory effect on HL-60 cells, the degree of the effects differed among the species. The extract of Natsuhaze induced apoptotic bodies and nucleosomal DNA fragmentation in the HL-60 cells. Of the extracts tested, that of Natsuhaze contained the largest amount of total polyphenols and showed the greatest antioxidant activity, but the anthocyanin content of Natsuhaze was similar to that of rabbiteye blueberry (V. virgatum Ait.). The results showed that total polyphenols contributed to the high antioxidant activity and growth inhibitory effect on HL-60 human leukemia cells of Natsuhaze extract.


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.


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.

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