Sakamoto Kurozu Inc.

Kagoshima-shi, Japan

Sakamoto Kurozu Inc.

Kagoshima-shi, Japan
SEARCH FILTERS
Time filter
Source Type

Kanouchi H.,Kagoshima University | Kakimoto T.,Kagoshima University | Nakano H.,Kagoshima University | Suzuki M.,Kagoshima University | And 6 more authors.
PLoS ONE | Year: 2016

Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) concentrated Kurozu or 0.5% (w/w) Kurozu Moromi for 4 or 25 weeks. Kurozu suppressed cognitive dysfunction and amyloid accumulation in the brain, while Kurozu Moromi showed a tendency to ameliorate cognitive dysfunction, but the effect was not significant. We hypothesize that concentrated Kurozu has an antioxidant effect; however, the level of lipid peroxidation in the brain did not differ in senescence-accelerated P8 mice. DNA microarray analysis indicated that concentrated Kurozu increased HSPA1A mRNA expression, a protein that prevents protein misfolding and aggregation. The increase in HSPA1A expression by Kurozu was confirmed using quantitative real-time PCRand immunoblotting methods. The suppression of amyloid accumulation by concentrated Kurozu may be associated with HSPA1A induction. However, concentrated Kurozu could not increase HSPA1A expression in mouse primary neurons, suggesting it may not directly affect neurons. © 2016 Kanouchi et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Miyoshi Y.,Kyushu University | Nagano M.,Sakamoto Kurozu Inc. | Ishigo S.,Kyushu University | Ito Y.,Kyushu University | And 5 more authors.
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | Year: 2014

Enantioselective amino acid metabolome analysis of the Japanese traditional black vinegars (amber rice vinegar, Kurozu) was performed using two-dimensional high-performance liquid chromatography combining a microbore-monolithic ODS column and narrowbore-enantioselective columns. d-Amino acids, the enantiomers of widely observed l-amino acids, are currently paid attention as novel physiologically active substances, and the foodstuffs and beverages containing high amounts of d-amino acids are the subjects of interest. In the present study, the amino acid enantiomers were determined by two-dimensional HPLC techniques after pre-column fluorescence derivatization with 4-fluoro-7-nitro-2,1,3-benzoxadiazole. In the first dimension, the amino acid enantiomers are separated as their d plus l mixtures by the reversed-phase mode, then the d-amino acids and their l-counterparts are separately determined in the second dimension by the enantioselective columns. As a result, large amounts of d-Ala (800-4000. nmol/mL), d-Asp (200-400. nmol/mL) and d-Glu (150-500. nmol/mL) were observed in some of the traditionally produced Kurozu vinegars. Relatively large or small amounts of d-Ser (50-100. nmol/mL), d-Leu (10-50. nmol/mL) and d-. allo-Ile (less than 20. nmol/mL) were also present in these samples. Developmental changes in the d-amino acid amounts during the fermentation and aging processes have also been investigated. © 2014 Elsevier B.V.


PubMed | University of Vienna, Sakamoto Kurozu Inc., Shiseido Co. and Kyushu University
Type: | Journal: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences | Year: 2014

Enantioselective amino acid metabolome analysis of the Japanese traditional black vinegars (amber rice vinegar, Kurozu) was performed using two-dimensional high-performance liquid chromatography combining a microbore-monolithic ODS column and narrowbore-enantioselective columns. d-Amino acids, the enantiomers of widely observed l-amino acids, are currently paid attention as novel physiologically active substances, and the foodstuffs and beverages containing high amounts of d-amino acids are the subjects of interest. In the present study, the amino acid enantiomers were determined by two-dimensional HPLC techniques after pre-column fluorescence derivatization with 4-fluoro-7-nitro-2,1,3-benzoxadiazole. In the first dimension, the amino acid enantiomers are separated as their d plus l mixtures by the reversed-phase mode, then the d-amino acids and their l-counterparts are separately determined in the second dimension by the enantioselective columns. As a result, large amounts of d-Ala (800-4000nmol/mL), d-Asp (200-400nmol/mL) and d-Glu (150-500nmol/mL) were observed in some of the traditionally produced Kurozu vinegars. Relatively large or small amounts of d-Ser (50-100nmol/mL), d-Leu (10-50nmol/mL) and d-allo-Ile (less than 20nmol/mL) were also present in these samples. Developmental changes in the d-amino acid amounts during the fermentation and aging processes have also been investigated.


Trademark
Sakamoto Kurozu Inc. and Sakamoto Johzo Kabushiki Kaisha | Date: 2011-05-03

Black vinegar.


Shizuma T.,Tokai University | Nagano M.,Sakamoto Kurozu Inc. | Fujii A.,Sakamoto Kurozu Inc. | Mori H.,Tokai University | Fukuyama N.,Tokai University
Turkish Journal of Gastroenterology | Year: 2011

Background/aims: Kurozu has been reported to ameliorate colitis in mice and to have an anti-oxidative effect. However, the active components and mechanism of action remain unknown. Here, as a first step to identify the active components, we chromatographically fractionated Kurozu and investigated the anti-colitis activity of the fractions, focusing on anti-nitration activity. Methods: Kurozu was divided into 4 molecular-weight fractions (fraction I, >4,000 daltons; II, 2,000~4,000 daltons; III, 800-2,000 daltons; IV, <800 daltons). Forty C57black6 mice were divided into 5 groups as follows: the control group received standard CE-2 diet, and Groups I-IV received CE-2 diet containing Kurozu fractions I-IV, respectively. Dextran sulfate sodium was administered to the mice for 12 days to induce colitis. Body weight and bloody stool frequency were monitored as indices of severity of colitis after administration of dextran sulfate sodium, and at 12 days, all mice were sacrificed for examination of colonic pathology and nitrotyrosine production in the colon tissues. Results: Colitis was markedly ameliorated in Group III, followed by Group II, while Group IV showed little difference from the control. The colonic nitrotyrosine level in Group III was significantly reduced compared with the control. Conclusions: The major protective components in Kurozu appear to have molecular weights in the range of 800-4,000 daltons, and their action appears to be related, at least in part, to anti-oxidative and anti-nitration effects.


Shizuma T.,Tokai University | Ishiwata K.,Tokai University | Nagano M.,Sakamoto Kurozu Inc. | Mori H.,Tokai University | Fukuyama N.,Tokai University
Digestive Diseases and Sciences | Year: 2011

Background: Kurozu, a traditional Japanese black vinegar made from unpolished rice, and Kurozu Moromimatsu (Kurozu-M), its sediment, are both consumed in Japan as health foods or supplements. However, it is not known whether they have anti-colitis activity. Aims: We examined the protective effects of Kurozu and Kurozu-M in an animal model of dextran sulfate sodium (DSS)-induced colitis. Methods: DSS-induced colitis was induced in C57 black 6 mice by orally administering 3.5% DSS solution for 12 days. The control group received basal CE-2 diet (n = 10), the Kurozu group received CE-2 containing Kurozu (n = 10), the Kurozu-M group received CE-2 containing Kurozu-M (n = 10), and the acetic acid group received CE-2 containing acetic acid (n = 10), starting a week before DSS administration. Changes of body weight and bloody stool frequency were monitored. At 12 days after DSS administration, mice were killed for pathological examination and measurement of nitrotyrosine levels in rectal tissues. Results: Kurozu significantly inhibited body weight loss during 6-12 days after DSS administration and reduced bloody stool frequency during 2-12 days, and also significantly decreased nitrotyrosine levels at 12 days, compared to the control group. Kurozu-M significantly inhibited body weight loss during 6-8 days after DSS administration and reduced bloody stool frequency during 2-12 days, but tissue nitrotyrosine level was not significantly different from the control. Acetic acid had no ameliorating effect on DSS-induced colitis compared to the control group. Conclusions: Kurozu and Kurozu-M have protective effects against DSS-induced colitis. Kurozu has anti-oxidative and anti-nitration activity. © 2010 Springer Science+Business Media, LLC.


Shizuma T.,Tokai University | Ishiwata K.,Tokai University | Nagano M.,Sakamoto Kurozu Inc. | Mori H.,Tokai University | Fukuyama N.,Tokai University
Journal of Clinical Biochemistry and Nutrition | Year: 2011

Kurozu moromimatsu is the sediment of kurozu, a jar-fermented Japanese black vinegar produced from unpolished rice. Here, we examined the protective effects of Kurozu moromimatsu in a diethylnitrosamine-induced model of hepatocellular carcinoma. Thirty-two F344 rats were divided into two groups; the control group received basal CE-2 diet, and the Kurozu moromimatsu group received CE-2 diet containing Kurozu moromimatsu. At 16 weeks after initial intraperitoneal administration of diethylnitrosamine (150 mg/kg/week), serum was collected from half the rats. These rats were sacrificed and the liver was resected for histological examination of hematoxylin-eosin-stained sections and assay of matrix metalloproteinase-2 and matrix metalloproteinase-9 levels in tumor tissues. Glutathione S-transferase placental form-positive foci were evaluated by immunostaining for glutathione S-transferase placental form. The remaining rats were maintained for evaluation of survival. There were no significant differences of serum transaminases, tumor necrosis factor-alpha, and also no marked hepatic histological differences, between the two groups. However, the size of hepatocellular carcinomas was greatly decreased and the levels of activated matrix metalloproteinase-2 and -9 were significantly reduced in the Kurozu moromimatsu group. Further, survival was significantly prolonged in the Kurozu moromimatsu group compared with the control. These results indicate that Kurozu moromimatsu inhibited the growth of hepatocellular carcinoma. ©2011 JCBN.


Trademark
Sakamoto Kurozu Inc. | Date: 2010-09-14

Supplements for humans, namely, nutritional supplements, food supplements, dietary supplements, herbal supplements, vitamin supplements, mineral supplements; supplements for animals, namely, nutritional supplements, food supplements, dietary supplements, herbal supplements, vitamin supplements, mineral supplements; nutritious food, processed food, and health food, namely, food for infants, baby food, food for diabetics, food for medically restricted diets, dietetic foods adapted for medical use, mineral food supplements, processed food adapted for medical purposes, nutritional additives for medical purposes for use in foods. Vinegar; breads; biscuits; crackers; candy sweets. Fruit flavored beverages, fruit beverages, fruit juice.


Trademark
Sakamoto Kurozu Inc. | Date: 2011-11-01

Vinegar.


Trademark
Sakamoto Kurozu Inc. | Date: 2010-02-03

Vinegar.

Loading Sakamoto Kurozu Inc. collaborators
Loading Sakamoto Kurozu Inc. collaborators