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Nakahara ku, Japan

Nakahara K.,Suntory Business Expert Ltd | Kageyama N.,Suntory Liquors Ltd | Nagami K.,Suntory Business Expert Ltd
Journal of Agricultural and Food Chemistry | Year: 2012

Malted barley was treated with saturated steam at temperatures ranging from 180 to 220 °C, that is, high temperature and high pressure steam (HHS), and a control sample exposed to saturated liquid water in the same temperature range. The malt treated in steam was extracted with water (70 °C) for 15 min after drying. Vanillin which gave beer preferable flavor was detected in all malt extracts, both after treatment with steam and in effluent from malt exposed to liquid water. Hydrolysis of ingredients in the malt occurred even in steam. The treatment of natural products in HHS could be a new thermal technique to provide a special ingredient for food industry, for example, malt for beer. © 2012 American Chemical Society. Source


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Nakahara K.,Suntory Business Expert Ltd | Fukami H.,Kyoto Gakuen University
Journal of the American Society of Brewing Chemists | Year: 2013

Astringent substances derived from acrospires of barley malt can be reduced by treatment with subcritical water. Crude hordatine β-D-glucopyranoside, identified as one of the astringent substances in barley malt, was shown to be reduced by about 80% under subcritical conditions. It was confirmed that the astringent substances in barley malt were reduced by the treatment of barley malt at various subcritical conditions. Beer was brewed using malt treated with subcritical water, and the astringency and the quantities of astringent substances were evaluated. The astringent components and the aftertaste in the beer were clearly reduced, and the reduction of astringent components in barley malt by treatment with subcritical water was shown to be a good way to control beer aftertaste. © 2013 American Society of Brewing Chemists, Inc. Source


Itoh T.,Gifu International Institute of Biotechnology | Tsukane M.,Suntory Holdings Ltd | Koike M.,Suntory Liquors Ltd | Nakamura C.,Suntory Holdings Ltd | And 9 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

Whisky is matured in oak casks. Many nonvolatile substances (whisky congeners, WC) seep from the oak cask during the maturing process. In this study, three antiallergic agents (syringaldehyde, SA; lyoniresinol, Lyo; and ellagic acid, EA) were isolated from WC. Treatment with SA, Lyo, and EA reduced the elevation of intracellular free Ca2+ concentration ([Ca 2+]i) and intracellular ROS production caused by FceRI activation. The inhibitions of the elevation of [Ca2+]i and intracellular ROS production by SA and Lyo were mainly due to the suppression of the NADPH oxidase activity and scavenging of the produced radical, respectively. On the other hand, EA inactivated spleen tyrosine kinase and led to the inhibition of the elevation of [Ca2+]i and intracellular ROS production. Furthermore, it was found that WC strongly inhibited IgE binding to the FceRIα chain, whereas SA, Lyo, and EA did not indicate this inhibitory effect. These results suggest that WC inhibits allergic reactions through multiple mechanisms. To disclose the in vivo effects of WC, SA, Lyo, and EA, these compounds were administered to type I allergic model mice, and the passive cutaneous anaphylaxis (PCA) reaction was measured. These compounds remarkably suppressed the PCA reaction. Taken together, these findings suggest that WC seemed to be beneficial to ameliorate allergic reactions. © 2010 American Chemical Society. Source


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Fukami H.,Kyoto Gakuen University | Komura H.,Suntory Institute for Bioorganic Research
Journal of the American Society of Brewing Chemists | Year: 2011

Astringent substances were isolated from malt acrospires. The water extract was fractionated by preparative HPLC. The astringent fraction, which contained three components, was purified by HPLC and identified by MS and NMR spectrometry. The components, in order of decreasing concentration, were 4′-O-β-D-glucopyranosyl hordatine A, 4′-O-β-D- glucopyranosyl hordatine B, and 4′-O-β-D-maltosyl hordatine A. These compounds have not been identified previously, and all exhibited astringent properties. © 2011 American Society of Brewing Chemists, Inc. Source


Kageyama N.,Suntory Liquors Ltd | Inui T.,Suntory Liquors Ltd | Fukami H.,Kyoto Gakuen University | Komura H.,Suntory Institute for Bioorganic Research
Journal of the American Society of Brewing Chemists | Year: 2012

Three hordatine derivatives (4′-O-β-D-glucopyranosyl hordatine A, 4′-O-β-D-glucopyranosyl hordatine B, and 4′-O-β-D- maltosyl hordatine A) have already been isolated from acrospires in barley malt as astringent substances. All of these substances possess a common trans-cinnamoyl moiety. In the astringent fraction, we have now also identified the corresponding cis-cinnamoyl derivatives: 4′-O-β-D-glucopyranosyl (1′Z)-hordatine A, 4′-O-β-D-glucopyranosyl (1′Z)- hordatine B, and 4′-O-β-Dmaltosyl (1′Z)-hordatine A. Their chemical structures were elucidated by mass and NMR spectrometry. © 2012 American Society of Brewing Chemists, Inc. Source

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