JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
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Volume 105, Issue 12
Displaying 1-7 of 7 articles from this issue
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  • Properties and physiological functionality of a new beverage made from sweet potato shochu distillery by–product and milk fermented with lactic acid bacterium
    Toshikazu YONEMOTO, Tomoki NAKANO, Toshikazu TAKESAKO, Takayuki NAKANO ...
    2010 Volume 105 Issue 12 Pages 793-803
    Published: 2010
    Released on J-STAGE: February 05, 2016
    DOIhttps://doi.org/10.6013/jbrewsocjapan.105.793
    JOURNAL FREE ACCESS
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    Sweet potato shochu distillery by–product(SDB) contains many components originating from its raw materials, including sweet potato, rice koji and yeast, all of which are rich in nutrients. In addition to their high nutritional value, these components have additional physiological properties, derived from rice koji, yeast fermentation, and distillation. Previously, we developed a lactic acid bacteria beverage made from SDB combined with milk (SDB–S–LF). In this present study, the physiological function of SDB–S–LF was investigated from the viewpoint of suppressing an allergy. Subsequently, the effects of SDB–S–LF on commensal microflora of the intestinal tract were investigated. The research data showed that the IgE level in mice fed with SDB–B–LF diet was significantly lower than that in mice fed a SDB soluble fraction(SDBS) diet. The result suggests that inhibitory effects of SDB–S–LF on allergy may not only be due to SDB–S but also to fermentation by lactic acid bacteria. Furthermore, the intestinal microflora was changed by consumption of SDB–S–LF and the constipation tended to be alleviated.
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