2008 年 18 巻 4 号 p. 370-377
High-pressure processed food is in the stream of hundred years’ history of “high-pressure biology” which concerns high-pressure effects on biological systems. This review briefly describes the research histories of high-pressure effects on deep-sea organism, biological reaction, enzyme and protein, cell membrane and lipid, and muscle contraction, citing proceeding books of several symposia, which were mainly held in Europe and U.S.A. from 1950 to 1990. Burst of study on high-pressure food science in 1987 stimulated to found an international organization with high-pressure biology and food science, and led to the successful establishment of the International Conference of High Pressure Bioscience and Biotechnology (HPBB). The first conference was honorably held in Kyoto as HPBB-2000, promising the successive holding in every two years. This review also suggests artificial science in addition to natural science to give a logical background in applying unnaturally high compression of water to living systems.