Physical and mental changes that were once regarded as aging phenomena with no room for intervention are now being viewed from a new perspective as diseases or disease-like conditions due to the aging of the population. Representative examples are sarcopenia and frailty. These two conditions have been reported to have a significant impact on healthy life expectancy, inducing the development of new diseases, falls, fractures, cognitive decline, and social isolation, and increasing the risk of long-term care, hospitalization, and death.　

　The importance of sarcopenia has been proposed because age-related atrophy of skeletal muscles leads to the risk of health problems such as falls and fractures in older people. On the other hand, frailty is a condition in which the body's reserve capacity gradually declines with age, leading to physical dysfunction, and the concept of frailty as a reversible state that can be restored to health through various appropriate interventions has emerged. Since muscle strength and physical function (e.g. walking speed) are common diagnostic criteria, it is easy to imagine that there is an overlap between the two. However, sarcopenia refers to the decline of skeletal muscles, while frailty is a broader concept that includes not only muscle decline but also nutritional status, psychological status, physical activity, and other diagnostic items.

In Japan, the high-risk approach has been implemented by local governments and other organizations, but has yet to yield significant results. One of the reasons for this is that the intervention was conducted for a certain period of time, but the sustainability of the intervention could not be guaranteed. This approach requires not only local governments, but also industry, education, and other sectors to work together. The population approach should include measures to create an environment in which these preventive effects occur naturally (zero-level prevention), and it is desirable to take a multifaceted approach for older people.

The loss of muscle mass and strength must be mitigated among the elderly because muscle wasting is closely related to life expectancy and quality of life (QOL). To lead an independent life, the functions required for engaging in social life must be improved and maintained among the elderly. Further studies are needed to prevent sarcopenia and improve a healthy lifestyle.

　　Olives and their oils are considered essential foods in the Mediterranean diet. We screened for ingredients that inhibit inflammation, one of the causes of chronic disease, and identified maslinic acid (MA), a triterpene, as an anti-inflammatory component. Furthermore, we have developed a new technology method of extracting the functional substance "MA" from olive pomace, a by-product of olive oil, to produce a functional food ingredient. 　　Through industry-government-academia collaboration, we have conducted research on the health functions of MA, from basic research to human clinical studies, and have revealed that MA maintains and improves muscle mass and strength, relieves joint pain, and suppresses fatigue and muscle soreness after exercise. In this symposium, we will focus on the benefits of muscles and introduce the evaluation of usefulness in humans and the mechanism research that led to the development of Japan's first functional food with an active ingredient, MA, which is expected to "support muscle maintenance ability.

　　The world now faces several food-related social issues, such as food shortages caused by global population growth and concerns over the safety and security of food. Thus, it is necessary to monitor the sourcing of sustainable food materials and reduce food loss and waste. To address these issues, we have developed a new technology method of extracting the functional substance "MA" from olive pomace, a by-product of olive oil, to produce a functional food ingredient product. Our approach contributes to food safety, security, and environmentally sustainable farming practices. This dedication to research and development underscores our commitment to people's well-being and the realization of a sustainable society. This ingredient could improve our social QOL by extending healthy life expectancy and establishing a recycling-based society.

【Introduction of Speakers】

　Shigehiko Ohnishi, PhD (Agriculture), Chief Researcher

　Food Research Institute, Kagawa Prefectural Industrial Technology Centre

　As sake consumption continues to decline, there is an urgent need to develop sake with special characteristics to promote the sake brewing industry in Kagawa prefecture. Cultivation of olive in Kagawa has begun in 1908 and Kagawa's olive have high brand power in Japan. Isolating sake yeast from the olive enables development of new sake products that appeal to the ‘Kagawa's character’. This research was carried out at the request of Kagawa Sake Brewers Association, with aim of commercializing original sake by searching sake yeast from olive on Kagawa prefecture.

　Olive flower, fruit or leave were added to the koji extract medium and the yeasts were enrichment cultured. Colonies showing red color by 2,3,5-Triphenyltetrazoliumchloride (TTC) staining were selected, and six strains of yeast-like microorganisms were isolated with the test of CO₂-producing capacity. Two of these strains (OY-4 and OY-5), isolated from olive fruit and identified as Saccharomyces cerevisiae with rDNA (ITS region) sequence, had alcohol-producing capacity at 15°C. Then, the Yeasts were subjected in small scale brewing test. As a result, ethanol productivity were 15.6% for OY-4 and 13.0% for OY-5, which were lower than that of the association yeast (Kyokai-kobo) No. 9 (19.0%). At the beginning of research, we assumed that yeasts with low alcohol productivity could be used for low-alcohol sake products. However, it was pointed out that the use of these yeasts could lead to spoilage due to the predominant growth of lactic acid bacteria in early stage of fermentation. Therefore, we decided to breed and select alcohol-resistant strains from OY-4 or OY-5. The yeasts cultured in koji extract medium were inoculated onto agar medium containing 12% ethanol, and strains that grew and formed colonies were subjected to similar operations, increasing the ethanol concentration to 15% and 17%. As a result, five strains capable of growing on agar medium containing 17% ethanol were obtained. Four of these strains (OY-4-1 to 4) produced more than 18% alcohol in small scale brewing test with 200 g total rice. After examining the sake quality through sensory tests, OY-04-2, which was judged to be the best, was offered to the Kagawa Sake Brewers Association.

　Yeast OY-04-2 has been named “Sanuki olive yeast”, and sake brewed with the yeast has been on sale since April 2020 (37 varieties as of April 2024). Sake brewed with “Sanuki olive yeast” has been described as having a 'gentle fruity aroma and a refreshing tropical acidity'. Sales of the sake have increased every year since 2020, and it is increasingly recognized as Kagawa's sake in Japan. It has also been highly acclaimed, winning top prizes in sake competitions in EU for its white wine-like flavor, and is expected to contribute to an increase in the export volume of Kagawa's sake.