Coriandrum sativum L. (coriander) is a widely consumed culinary herb (leaves) and spice (fruits/seeds). Coriander leaves and seeds exhibit distinct chemical compositions, particularly with respect to lipid profiles, polyphenols, and essential oil content, which may underlie their differing biological activities. This review summarizes current evidence on the anti-allergic potential of coriander, focusing on compositional differences between leaves and seeds and on bioactive compounds reported to be present in this plant. Fatty acids, flavonoids, phenolic acids, and essential oil components identified in coriander have been reported to influence IgE-mediated allergic responses in experimental models, mainly through suppression of mast cell degranulation and modulation of Th1/Th2-related immune responses. In addition, recent studies directly evaluating coriander aqueous extracts have demonstrated anti-allergic activities in vitro and in vivo, suggesting the involvement of multiple water-soluble components. Collectively, these findings support the potential of coriander as a dietary source of bioactive constituents with anti-allergic activity.

This study evaluated the combined effects of three lactic acid bacterial strains and different thermal processing conditions (boiling at 100 °C for 15 min or autoclaving at 121 °C for 15 min) on the bioaccessibility of isoflavone aglycones and other forms in soymilk and fermented soymilk using an in vitro gastrointestinal digestion model. Autoclave treatment promoted the conversion of malonyl isoflavones to their glucoside forms, resulting in a higher glucoside content in autoclaved soymilk. Because Lactiplantibacillus plantarum TIG-0010 exhibited the highest β-glucosidase activity, soymilk that was autoclaved and fermented with this strain showed a significantly higher aglycone content (292.6 nmol/g) than autoclaved soymilk (48.8 nmol/g) without fermentation. Gastrointestinal digestion results revealed lower digested amounts and bioaccessibility of aglycones than glucosides. Furthermore, two autoclave cycles (15 min at 121 °C per cycle) applied to soymilk fermented with L. plantarum TIG-0010 further enhanced both the digested amount and bioaccessibility of aglycone isoflavones.

A novel Tremella fuciformis polysaccharide (TP) was identified, and its production, structural characteristics, and antioxidant activity were systematically investigated. The production of fermented TP (FTP) was optimized by modulating medium composition and fermentation conditions in a 5 L bioreactor. The maximal FTP yield (36.50 ± 1.20 g/L, n = 3) was achieved using a medium containing 60 g/L sucrose, 8 g/L corn steep liquor, 1 g/L MgSO₄, and 3 g/L KH₂PO₄, fermented at 25 °C for 96 h under a constant sucrose feed-rate fed-batch strategy. Structural analyses revealed that FTP possesses a unique furanose glycosidic linkage and a triple-helix conformation, features absent in extracted TP (ETP). Additionally, FTP contained a greater diversity and higher content of uronic acids compared to ETP, confirming its classification as a novel TP. Comparative assessment of antioxidant activity demonstrated that FTP exhibited stronger antioxidant properties than ETP, suggesting its enhanced potential as a functional bioactive ingredient for food application.

Pre-soaking pasta before cooking reduces energy consumption while producing distinct textural and digestive properties. However, the structural mechanisms governing these changes remain unclear. Therefore, this study aimed to elucidate these mechanisms using quantitative microscopy andexamination of digestion kinetics in vitro. Microscopic image analysis revealed that pre-soaking induced pronounced spatial heterogeneity in starch distribution, with weakened surface gluten networks and expanded ungelatinized cores compared to standard cooking. Despite equivalent overall gelatinization, pre-soaked samples exhibited 10–18 % faster digestion rates while maintaining similar equilibrium digestibility (84.8–86.3 %). Among pre-soaked samples, strong correlations among surface color profiles (b values), cooking loss, adhesiveness, and digestion rate constant (r = −0.99) demonstrated that surface architecture, rather than bulk gelatinization, governs functional properties. These results suggest that pre-heating moisture distribution determines surface structure, which in turn controls both texture and starch digestibility, providing mechanistic insights for optimizing pasta preparation to achieve desired textural and glycemic outcomes.

Juiciness is an important factor that affects the quality of processed meat products. We developed an objective evaluation method for juiciness that correlates with the sensory evaluation. A higher centrifugal elution ratio under low-acceleration conditions, 200 × g, was associated with an enhanced perception of juiciness. The sensory score of the juiciness preference correlates with the amount of meat juice released during consumption. This trend differed from that observed in fresh meat, in which fat content was a major contributing factor. The present method enabled the collection of meat juice from food samples, allowing for the analysis of flavor components, such as free amino acids. However, taste perception was not explained solely by the concentrations of taste components and other factors may also contribute. The present method may be useful for the objective evaluation of juiciness in processed meat products and may help identify key factors influencing consumer preferences.

Pomegranate juice, which is rich in polyphenols and ellagitannins, has antioxidant and anti-inflammatory properties. The potential skin-protective effects of these polyphenols have garnered increasing attention in dermatological research. Therefore, we investigated the effects of its oral intake on skin health in mice. Mice were orally administered pomegranate juice for 14 d, and skin biochemical parameters were subsequently analyzed. Pomegranate juice intake significantly reduced skin tyrosinase activity and pro-inflammatory cytokine levels. In addition, the activities of antioxidant enzymes, including catalase and glutathione peroxidase, significantly increased in the skin. Total phenolic content in the skin was significantly elevated. Targeted mass spectrometric analysis revealed significant increases in ellagic acid and gallic acid in the skin. Overall, these findings suggest that oral pomegranate juice intake supports the maintenance of skin homeostasis by modulating melanogenic, inflammatory, and oxidative pathways. This study could facilitate the use of pomegranate-derived compounds in functional foods aimed at promoting skin health.

Salt-pickled Japanese apricot (Prunus mume, umeboshi) develops red coloration during sun-drying, although the mechanism remains unclear. This study suggests that proanthocyanidins (PAs) play a central role in this phenomenon. In a model system simulating umeboshi processing, polyphenol fractions from ume flesh (UFP) were heated with citric acid and sodium chloride, resulting in the formation of cyanidin and a broad unidentified high-molecular-weight peak (≥5 kDa). Experiments using authentic standards showed that procyanidin B2 produced cyanidin together with a broad peak, whereas procyanidin A2 yielded different reaction products including a presumed cyanidin–(epi)catechin complex without the broad peak. These findings indicate that cyanidin formation originates from B-type PAs, while under high concentrations of citric acid and salt, A-type PAs—characteristic of ume—create a unique chemical environment that promotes distinct PA-derived reactions. Such structural diversity of PA-derived pigments likely contributes to the red coloration observed in salt-pickled ume.

Matcha (MC) is a powdered green tea rich in polyphenols and catechins, although their extractability may be limited by the plant cell wall matrix. In this study, enzymatically hydrolyzed matcha (HMC) was prepared using viscozyme, and its polyphenol composition and antioxidant activities were evaluated. Total polyphenol content, total flavonoid content, and individual catechin profiles were quantitatively analyzed. Antioxidant capacity was assessed using DPPH, ABTS, and superoxide dismutase (SOD)-like activity assays. Cellular antioxidant effects were examined by measuring intracellular reactive oxygen species (ROS) levels and cell viability in hydrogen peroxide-treated SH-SY5Y cells. Compared with MC, HMC showed significantly higher levels of total polyphenols, flavonoids, and catechins, including epigallocatechin gallate. HMC also exhibited higher radical scavenging activity, increased SOD-like antioxidant activity, reduced intracellular ROS levels, and improved cell viability under oxidative stress conditions. These results indicate that viscozyme-assisted enzymatic treatment effectively enhances the antioxidant accessibility and cellular activity of MC.

This study aimed to develop a functional fermented tea beverage utilising Wuyi Rock Tea (WRT) stalks. Fermentation parameters were optimized using response surface methodology, yielding the following optimal conditions: tea stalks, 9 g/L; white sugar, 104 g/L; and dual-strain inoculum, 8 %. The resulting product achieved a sensory score of 84.7 and a total phenolic content of 519.13 mg gallic acid equivalents (GAE)/L. It exhibited strong antioxidant, hypoglycemic, and hypolipidemic activities, with a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of approximately 90 %, an α-glucosidase inhibition rate of 83.55 %, and a binding rate of approximately 68 %. Metagenomic analysis revealed that Gluconobacter oxydans dominated the early and late fermentation stages, whereas Starmerella bacillaris prevailed during the mid-stage. Efficient carbohydrate and amino acid metabolism by G. oxydans and S. bacillaris facilitated the synthesis and transformation of functional components. These findings provide a promising strategy for the high-value utilization of tea processing by-products.

As alternative food additives to replace NaCl or phosphates and improve the texture of meat products, our previous studies identified nucleoside monophosphates, such as inosine 5´-monophosphate and adenosine 5´-monophosphate, and other studies reported amino acids, such as arginine (Arg) and lysine (Lys). However, it remains unknown whether other amino acids are effective. In this study, we evaluated the effect of a series of _L-amino acids, including _L-O-phosphoserine (p-Ser), on chicken actomyosin dissociation using SDS-PAGE. We demonstrated that p-Ser induced actomyosin dissociation as well as Arg and Lys. The other 17 amino acids were less effective. Analysis using p-Ser analogs indicated two crucial factors: a negatively charged phosphoester unit in the side chain and a carboxyl group at the α-carbon. These findings suggest that p-Ser, as well as Arg and Lys, may represent novel salt substitutes for the modification of texture profiles via actomyosin dissociation.

Shio-koji is a Japanese seasoning prepared by fermenting koji-rice with salt and water. It is empirically known that heated shio-koji lees (solid part of shio-koji) enhances the spiciness and prolongs the umami aftertaste of food, whereas unheated shio-koji lees does not. We aimed to identify the taste-enhancing compounds formed during the heating of shio-koji lees. Using high-performance liquid chromatography analysis, two compounds were specifically isolated from heated shio-koji lees and identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP) and 5-hydroxymethylfurfural (5-HMF), major intermediates of the Maillard reaction. Sensory evaluation demonstrated that the suspension of wasabi paste supplemented with DDMP was significantly more pungent than that without DDMP, and consommé soup supplemented with 5-HMF had a significantly longer umami aftertaste than that without 5-HMF. Our findings provide new insights into the functional roles of Maillard reaction intermediates beyond flavor formation, and the potential of traditional Japanese foods as taste enhancers.

The colors of pale and dark beers mainly arise from melanoidins, which are formed through the Maillard reaction. However, the melanoidins resulting from this reaction are complex and heterogeneous polymers. To enhance our understanding of the chemical aspects of beer color, we screened for low-molecular-weight yellow pigments using HPLC with photo-diode-array detection. In this study, we isolated a yellow pigment from the neutral or lipophilic fraction of dark beer. This pigment was identified as xanthohumol through instrumental analyses. Xanthohumol, a component of hop resin, was found in dark beer at concentrations ranging from 0.07 to 0.47 μg/mL, while pale beer contained only trace amounts. Using the color dilution method, we visually determined that xanthohumol contributed less than 0.1 % to the overall color of dark beer.

Black tea contains unique polyphenolic pigments, known as theaflavins, which are formed during the enzymatic oxidation of tea leaves and are believed to contribute to various health benefits. We previously confirmed the antioxidant properties of black tea. Therefore, we combined compositional analysis with functional evaluation to clarify the lipid accumulation inhibitory activity of black tea. Samples from different regions worldwide were analysed using ¹H NMR spectral data and multivariate analysis. In parallel, the effects were assessed by measuring lipid accumulation in 3T3-L1 preadipocyte cells. While crude extracts exhibited the activity without clear correlations to NMR-derived components, analysis of theaflavin-rich fractions revealed that samples containing high levels of gallated theaflavins suppressed lipid accumulation. Positive correlations were observed between their quantified contents, principal component loadings, and lipid accumulation inhibitory activity. These findings demonstrate that ¹H NMR spectral data, when integrated with functional assays, provide an approach for screening and evaluating tea constituents.

Changes in the concentrations and quantities of radioactive cesium (¹³⁷Cs) and inorganic elements in carrots grown in ¹³⁷Cs-containing soil were investigated during sagohachi-zuke pickling. After pickling for 24 h, the concentrations of ¹³⁷Cs and most of the measured inorganic elements increased, and their amounts were either unchanged or increased. Although dehydration by salt progressed during pickling, this finding might be attributed to no significant damage to the carrot’s hard cell structure due to the osmotic action of salt at 24 h and practically no elution of solutes. Furthermore, we presumed that the transfer of elements from the pickling bed to the carrots depended on the relative concentration of the carrots and the solubilization of the pickling bed. The concentration and amount of only calcium decreased, which might be attributed to high levels of calcium in the cell wall/apoplast, and a low calcium concentration in the pickling bed.