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Kagoshima-shi, Japan

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. Source


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. Source


Trademark
Sakamoto Kurozu Inc. | Date: 2009-03-11

Beverages, namely, dairy-based beverages, dairy-based food beverages, fruit-based food beverages, milk based beverages containing fruit juice, milk beverages containing fruits, vegetable-based food beverages, yogurt-based beverages.


Trademark
Sakamoto Kurozu Inc. | Date: 2009-02-27

Supplements, nutritious food, processed food, and health food. Beverages including refreshing drinks, fruit-flavored drinks, drinks comprising milk or yogurt, vegetable/fruit juice. Vinegar; breads; biscuits; crackers; sweets.


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

Black vinegar.

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