Nagoya-shi, Japan
Nagoya-shi, Japan

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Washiya Y.,Nagoya Seiraku Co. | Nishikawa T.,Nagoya Seiraku Co. | Fujino T.,Nagoya Seiraku Co.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

Commercial roasted coffee beans are commonly degassed. However, we found that a large number of volatile compounds were lost from coffee extracts through this process. Extracts of non-degassed roasted coffee beans strongly enhanced intestinal IgA production in mice. Moreover, we found that 2-methylpyrazine, 2, 5-dimethylpyrazine and 2, 6-dimethylpyrazine, which were lost by degassing, enhanced intestinal IgA production in mice. These results indicate that if degassing is not carried out, or if degassing time is reduced, roasted coffee beans include sufficient volatile compounds to enhance intestinal IgA production in mice.


Washiya Y.,Nagoya Seiraku Co. | Nishikawa T.,Nagoya Seiraku Co. | Fujino T.,Nagoya Seiraku Co.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2014

We found that many volatile compounds were decreased from coffee extracts through a degassing process performedin commercial roastedcoffee beans. Extracts of non-degassed roastedcoffee beans enhancedserum IgG and IgA production in mice. Moreover, we foundthat 2,5-dimethylpyrazine and 2,6-dimethylpyrazine, which were decreased by degassing, were mainly involved in the effect. In addition, 2-methylpyrazine enhanced serum IgG production. These results indicate that non-degassed roasted coffee bean extract include sufficient volatile compounds to enhance serum IgG and IgA production in mice. Copyright © 2014, Japanese Society for FoodScience and Technology.


Washiya Y.,Nagoya Seiraku Co. | Nishikawa T.,Nagoya Seiraku Co. | Fujino T.,Nagoya Seiraku Co.
Bioscience, Biotechnology and Biochemistry | Year: 2013

We investigated the effects of ajoene on intestinal IgA production. Ajoene (1.35, 4.5, and 13.5μg/kg/d) was administered to mice for 4 weeks. The fecal IgA level in the 13.5μg/kg/d group increased after 3 weeks. The intestinal IgA level also increased in a dose-dependent manner upon ajoene administration. An oil-macerated garlic extract, with 1500μg/g of ajoene, enhanced the intestinal IgA production.


PubMed | Nagoya Seiraku Co.
Type: Journal Article | Journal: Bioscience, biotechnology, and biochemistry | Year: 2013

We investigated the effects of ajoene on intestinal IgA production. Ajoene (1.35, 4.5, and 13.5 g/kg/d) was administered to mice for 4 weeks. The fecal IgA level in the 13.5 g/kg/d group increased after 3 weeks. The intestinal IgA level also increased in a dose-dependent manner upon ajoene administration. An oil-macerated garlic extract, with 1500 g/g of ajoene, enhanced the intestinal IgA production.

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