Cereals are known to have protective functions against metabolic diseases. Although the precise mechanism has not yet been elucidated completely. In this review, I will focus on some of the novel functions and mechanisms of how cereal consumption is beneficial for human health.

　Initially we observed a novel function of resistant starch which prevented postmenopausal osteoporosis and postmenopausal obesity. The predicted mechanism is alternation of microbiota which led to a change of immune status of the bone marrow.

　Secondly, we found whole grains of rice and soybean can inhibit fat accumulation in the liver via different mechanisms. Soybean inhibited de novo lipogenesis by reduction of SREBP-1 gene expression via small heterodimer partner. On the other hand, rice increased fatty acid oxidation and VLDL exports via enhanced retinoic acid signaling. These results suggest the benefits of the traditional Japanese diet. These research findings are expected to be applied in various fields, such as medical, agriculture and industry.

　In conclusion, we found a novel function and mechanism of cereals. Additionally, these results indicate the importance of the research not only a single component in food, but also dietary habits including exercise, rest and diets. Further progress in integrated study of dietary habits is expected in the future.

　Three strains of lactic acid bacteria designated SKA0020, SKA0021, and SKA0024 were isolated from citrus fruits using soy whey medium prepared from soybeans. The taxonomic characteristics including 16S rRNA gene sequences, G+C content, cellular fatty acid composition, amino acid composition of peptidoglycan, and sugar fermentability of three isolates were investigated. From these data SKA0020 and SKA0021 were tentatively identified as Leuconostoc mesenteroides, and SKA0024 was as Lactiplantibacillus plantarum.

　When fermented milk was prepared using the isolates, all fermented milk preparations formed good yogurt curd and the bacterial number in the preparations was reached to about 10⁸/ml. In addition, analysis of the aromatic components of fermented milk identified acetoin, which forms characteristic flavor of dairy product. It was also confirmed that all tested strains including the isolates and the type strains of some species of lactic acid bacteria produce acetoin when sugar was added, although there was some difference of acetoin production between these strains. These results suggested that the newly isolated strains of lactic acid bacteria in this study could be used for the production of fermented milk.

　In order to analyze the diffusion of taste components into ingredients in the presence of acetic acid, 3 % agarose gel was used as a model ingredient. A seasoning liquid model contained 5 % NaCl, 0.5 % L-glutamate monosodium salt, and 10 % D-glucose in 2 % acetic acid solution. The diffusion coefficients of these four components in the gel were investigated after overnight storage at 30℃. The individual diffusion coefficients of each of the four components are close to the values already reported in the solution, and it was confirmed that they could be classified into two groups; sodium ion (Na⁺) and acetic acid, and L-glutamic acid (Glu) and D-glucose (Glc). It was found that the diffusion coefficients of Na⁺, Glu and Glc did not significantly change in the presence of acetic acid and other components. These results suggest that it is not necessary to consider the interaction (promotion or inhibition of diffusion) between the major taste components in the pickling. Analysis from a different point of view revealed that there was no significant difference in the diffusion coefficient of acetic acid in the gel, regardless of whether sodium acetate, acetic acid alone, or both acetic acid and NaCl was used. On the other hand, a small amount of Na⁺ derived from L-glutamate monosodium salt was affected by the, L-glutamate ions, which slowly diffuse, and showed a diffusion coefficient as low as that of Glu. However, the addition of acetic acid significantly enhanced the diffusion of Na⁺. Thus, it was suggested that the charge and size of the taste components affect the diffusion, but the pH and osmotic pressure of the solution have little effect.

The transition of dishes using miso since 1958 was investigated using NHK Kyo no Ryori as a survey material. The following were evoluated: Changes in the use of miso for cooking based on the number of dishes and cooking styles, and the tradition of cooking miso soup based on the recipe style of miso soup and the type of soup stock. As a result of the investigation, it was inferred that miso has changed for use in more various dishes than before. On the other hand, as the number of opportunities to inherit dishes at home decreased, the recipe for miso soup was listed in detail, and the recipe of soup stock using bonito flakes, kelp and niboshi tended to be listed more often than before.