Starches are a major commercial food source, and different starches have distinct properties that result in part from their associated proteins. We examined the starch surface proteins (SSPs) of rice, maize, and wheat, sweet potatoes and potatoes. We identified a strong correlation between the color (b^＊) of various starches stained with Coomassie Brilliant Blue (CBB) and their protein content (r = 0.965). Protein was extracted from various starches using 0.1 % sodium hydroxide. The percentage of the decreased protein using this procedure differed depending on the source: Rice, maize, wheat, sweet potato, and potato yielded 71.6, 29.8, 21.6, 60.0, and 40.0 % of their SSP, respectively. The SSPs were separated to 19 protein bands by gel electrophoresis, and we successfully identified 16 of the 19 proteins. A granule-bound starch synthase or precursor was identified from each starch. The wheat SSPs included an alpha-amylase inhibitor. The potato SSPs included aspartic proteinase inhibitor homologue and cysteine protease inhibitor 7. Furthermore, several storage proteins were identified among the SSPs, including glutelin and prolamin from rice, gamma zein from maize, globulin from wheat, and sporamin from sweet potato. Since storage proteins are commonly hydrophobic, we suggest that these proteins affect the pasting characteristics of various starches.

　The microbiota of Kishu saba-narezushi (mackerel, Scomber japonicus), which is manufactured in the Hidaka region of Wakayama Prefecture, Japan, was analyzed using MiSeq sequencing and culture-based investigations. The dominant microbiota in Kishu saba-narezushi was Lactobacillales (98%), and all isolated strains were identified as Lactobacillus plantarum. From these findings, we concluded that Lactobacillales including Lb. plantarum is the major component of microbiota in late stage for fermentation of Kishu saba-narezushi.

　To date, the freshness of vegetables is evaluated mostly by appearance. In addition, several quality-related compounds are used to estimate the freshness; however, this approach is challenging because the initial amount of these compounds is affected by the cultivar or environmental conditions. In this study, we demonstrate a new method to evaluate the freshness of vegetables based on gene expression. Subtracted cDNA libraries were prepared from spinach (Spinacia oleracea L.) leaves before and after storage. Nucleotide sequences of these genes were determined. Expression of these genes was verified by northern blot analyses of RNA samples from leaves with different storage period. Specific marker genes, suitable for evaluating freshness, were selected. We developed a method of semi-quantitative multiplex PCR with combinations of these genes that can visualize the changes in freshness during storage. Using this technique, detection of the physiological changes in spinach was possible, even before the appearance of leaf yellowing. Application of this method enables the detection of differences in freshness under different packaging conditions based on gene expression.