The Japanese astringent-type persimmon 'Saijo' fruit is considered to contain bioactive compounds that help to alleviate the deconditioning seen after excessive intoxication with alcohol in humans. To evaluate the contribution of ingestion of persimmons in lowering blood ethanol levels in intoxicated humans, we investigated the blood ethanol concentration with the ingestion of persimmons (fresh or semi-dried persimmon fruit and persimmon extract) before or after alcohol consumption (including a comparison with that of apples before alcohol consumption) . For rats, we investigated their blood ethanol concentration with the ingestion of persimmon extract before alcohol administration, and also detected the antioxidant activity (measured as ferric reducing antioxidant potential (FRAP) ) and flavonoid content in their blood after administration of persimmon extract. Ingestion of persimmons before alcohol consumption significantly reduced human blood ethanol levels compared with control values 1 h after alcohol consumption, and this was even more effective than that observed with apple ingestion. Rat data also suggested the same tendency of persimmon extract, but the difference was not significant. There was no significant difference in the human blood level of ethanol between ingestion of persimmons after alcohol consumption and that of control. In addition, neither an increase in the level of flavonoids nor an increase in antioxidant activity were detected in rat plasma; there was even a slight decrease in FRAP after administration of persimmon extract. Taken together, these data showed that the functional compound kaki-tannin alone or together with other components in persimmon fruit ingested by humans before alcohol consumption was effective in lowering blood ethanol levels. These components are not entirely absorbed to blood capillaries, so they might adsorb the ethanol in the human digestive system to depress the absorption coefficient of ethanol on the surface of the gastrointestinal epithelium.

　The effects of postharvest treatments, namely, perforated film packaging (PFP), hot water dip (HWD), and hot calcium dip (HCD), on the occurrence of "Kohansho (rind disorder)" and the quality attributes of 'Kiyomi' Tangor (Citrus unshiu Marc. ×C. sinensis Osb.) fruit were compared. Samples of the fruit were treated, packed in corrugated fiberboard boxes, and stored at 10℃ for up to 4 weeks. Weight loss was significantly lower and firmness was significantly higher in the fruit treated by PFP than in those treated by other postharvest treatments or in the control fruit. All postharvest treatments reduced the occurrence of Kohansho compared with control, and PFP and HWD treatments were more effective than HCD in reducing the occurrence of Kohansho. None of the postharvest treatments impaired quality attributes tested (total soluble solids [TSS], titratable acidity [TA], TSS/TA ratio, ascorbic acid content, and ethanol content), when compared with the attributes of the control. We conclude that PFP treatment, which can maintain a high relative humidity and a modified atmosphere except in the presence of high CO₂ levels (＞8%) and/or low O₂ levels (＜5%) was the most effective and commercially practical method to control Kohansho and preserve quality.

　A protein disulfide isomerase (PDI) coding sequence was cloned from wheat (Triticum aestivum cv 'Haruyutaka'). The cDNA contained 3 distinct sequences; 2 of them, wPDI 1 and wPDI 3, were 1548 bp in length, and the other, wPDI 2, was 1539 bp in length. Sequences wPDI 1 and wPDI 2 shared 98.6% identity, wPDI 1 and wPDI 3 shared 99.2% identity, and wPDI 2 and wPDI 3 shared 99.0% identity. The total PDI activity of recombinant (r) PDI was 114 U, and the specific activity was 336 U/mg. The rPDI catalyzed the formation of disulfide bonds in disulfide reduced and denatured ovalbumin. The optimal temperature for the 2 PDIs (rPDI and native PDI) was 35℃, and PDI activity was highest at pH 8.5. Furthermore, the rPDI was superior to the native PDI with respect to heat and pH stability; however, the rPDI and native PDI had similar optimum conditions. This study is the first to demonstrate recombinant expression of wheat PDI.