To clarify the immunoregulatory activity of Genbakugenmaisu, a vinegar product produced from brown wheat and rice, LTB₄ releasing activity of peritoneal exudate cells isolated from Sprague-Dawley rats was examined in the presence of the vinegar and found that the vinegar suppressed LTB₄ release of the cells. Then, Sprague-Dawley rats were allowed free access to the water containing the vinegar at the 0, 0.5, 1.0, or 2.0% level for 3 weeks. Although Genbakugenmaisu intake did not affect to LTB₄ productivity of the PEC, it not only elevated serum IgA and IgM levels, but also enhanced IgA, IgG and IgM productivity of mesenteric lymph node lymphocytes of the rats. These results suggest that the vinegar enhance immune function of the rats through activation of immunoglobulin production.

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Four castrated Japanese sika deer (Cervus nippon) were reared in the farm of Miyagi Agricultural College and were slaughtered to compare venison (deer meat) with commercial beef loin in cholesterol level and fatty acid composition. Meat samples were taken from shoulder, rump and loin of the deer and compared with loin of commercially available wagyu (Japanese black cattle), domestic (Holstein steer) and imported beef cattle. Total lipids of each meat sample were extracted and their cholesterol level and fatty acid composition of neutral and polar lipids were analysed. Concentration of the total lipids of venison was 1.50-2.67%, while that of beef loin was 3.34-18.63%. The cholesterol contents of venison and beef loin was 31.85-35.15mg/100g and 39.20-72.75mg/100g, respectively. No significant difference was found in the total lipids and cholesterol level among the deer meat samples. When compared with venison, beef loin had significantly higher levels of the total lipids and cholesterol contents, especially, wagyu loin contained twice these levels of (P<0.01). Venison and beef had fatty acids of C16:0, C16:1, C18:0 and C18:1 as major components in neutral lipids, although venison had significantly higher (p<0.01) levels of C16:0 and C16:1 fatty acids and lower level of C18:1 fatty acid than those of beef loin. As for polar lipids, C16:0, C18:0, C18:1, C18:2 and C20:4 fatty acids were the major components in both types of meat. The levels of C16:0 and C18:1 in venison were significantly lower (P<0.01) than those of beef loin. The weight ratio of fatty acids in neutral lipids to those in polar lipids ranged from 3.25 to 4.66 for venison and from 22.32 to 151.19 for beef, which indicated that venison contained significantly a higher ratio of polar lipids (p<0.01). The P/S and n-6/n-3 ratios for venison were 0.22-0.27 and 1.88-4.28, respectively, while those for beef loin were 0.03-0.06 and 12.05-56.91, indicating that n-3 fatty acids of venison were significantly higher than those of beef loin.

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Isoflavone glycoside hydrolysing activity of Bacillus subtilis (natto) strains, which contain 2 commercial strains (Takahashi and Naruse strain) and 50 isolates isolated from dry rice plants collected in several areas in Japan, were determined. Isoflavone aglycons were liberated little from isoflavone glycosides present in soybeans by commercial strains and most of the isolates during fermentation. But the levels of isoflavone aglycons in fermented soybeans with IF9916 isolated from dry rice plants in Iwate remarkably increased during fermentation. Changes of isoflavone content and β-glucosidase activity were determined in soybeans and soybean extract fermented with IF9916 and the commercial strains chronologically. We found that IF9916 had high level of β-glucosidase activity, showed significant hydrolyzing activity against the isoflavone glycosides in both soybeans and soybean extract. In contrast to IF9916, the commercial strains had only low levels of β-glucosidase activity in both soybeans and soybean extract. The enzymatic activity of both IF9916 and the commercial strains was cell-associated and no activity was detected in the cell-free extract. In soybeans and soybean extract fermented with the commercial strains isoflavone glycosides rapidly decreased followed by cell growing, and it seemed that isoflavone glycosides changed to succinylated isoflavone glycosides rather than releasing isoflavone aglycons. But in soybeans and soybean extract fermented with IF9916 isoflavone aglycons were gradually accumulated during fermentation. To our knowledge, this is the first report to indicate that B. subtilis (natto) possesses β-glucosidase with the ability to hydrolyze isoflavone glycoside.

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Effects of the fermented milk drink prepared with Lactobacillus gasseri NY0509 and Lactobacillus casei NY1301 on fecal microflora and fecal properties were investigated in six healthy volunteers (male : average 37.5 years). Intake volumes of the fermented milk drink were 65ml/day for 11 days and then 195ml/day for 9 days continuously. A significant increase in the viable cell number of fecal Lactobacillus was observed during the intake of the fermented milk drink. Both the number and the proportion of fecal Bifidobacterium in the fecal microflora were also increased. The frequency of occurrence of Clostridium perfringens in feces decreased by fermented milk drink intake. In Lactobacillus spp., the number and ratio of L. gasseri showed a tendency to increase during the intake, and L. casei also was detected at the dose of 195ml/day. The number of B. adolescentis-group and B. longum was increasing over a period of the intake. Furthermore, the fecal pH during the intake was kept lower than those before and after the intake.

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An antioxidative peptide was isolated from milk fermented with Lactobacillus delbrueckii subsp. bulgaricus IFO13953 by Sephadex LH-20 gel filtration chromatography and ODS reversed phase partition chromatography. The peptide was analyzed using a mass spectrograph and an amino acid sequencer. The peptide was composed of eleven amino acid residues. The amino acid sequence of the peptide was determined as Ala-Arg-His-Pro-His-Pro-His-Leu-Ser-Phe-Met. Which corresponded with the amino acid arrangement from the 96th to the 106th of k-casein of skim milk used as raw material. Therefore, this antioxidative peptide was estimated to be a peptide formed by the lactic acid fermentation of IFO13953. Although the scavenging activity of DPPH radical of the peptide was lower than BHT, the peptide showed about 5 times stronger antioxidative activity than BHT in the β-carotene decolorization system.

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Relationship between o-dihydroxyisoflavone (ODI) content and antioxidative activity was studied by using the fermented soybean pastes and their Kojis, which supplied by Miso maker. 8-Hydroxydaidzein (8-OHD), 8-hydroxygenistein (8-OHG) and 6-hydroxydaidzein (6-OHD), which showed significantly stronger antioxidative activities than those of daidzein and genistein, have been found in fermented soybean balls incubated directly with Aspergillus oryzae, so called Misodama-koji. These ODI were also present in rich enough amounts to exert antioxidative activities in fermented soybean pastes, especially in all soybean Miso. However, any ODI was not detected in both rice/soybean Miso and barley/soybean Miso, which were used rice Koji and barley Koji, respectively. The antioxidative activities of various soybean pastes were also examined. The activities of soybean Miso which contained ODI were generally stronger than those of other type of Miso. There was a good correlation (r=0.812) between ODI contents and antioxidative activities. Any ODI was not decomposed during storing at 30°C for 9 months in the dark. These ODI were stable even if Miso soup was heated with boiling water for 30 minutes. From these results, it was suggested that these ODI in soybean pastes contribute to protecting from oxidative deterioration during the processing and storing of Miso.

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In the present study we have focused our attention mainly on both ACE inhibitory and antitumor activities of Hatakeshimeji (Lyophyllum decastes Sing.). A cold-water extract (CWE), a hot-water extract (HWE) and an ethanol extract (EE) showed significant ACE inhibitory activities, but their pronase hydrolysates did not show any ACE inhibitory activities, indicating that protein(s) and/or peptide(s) of Hatakeshimeji are responsible for ACE inhibitory activity. ACE inhibitory activities of CWEs of the other 8 edible mushrooms were also examined and compared with that of Hatakeshimeji. Hatakeshimeji was found to be the highest among the nine mushrooms tested. Furthermore, among the crude polysaccharides derived from HWEs of the nine mushrooms, Hatakeshimeji-derived polysaccharide was shown to possess the highest antitumor activity against solid tumor growth of Sarcoma 180 in mice. These results suggest that Hatakeshimeji may be an excellent functional food for preventing both cancer and hypertension.

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The content of epigallocatechin-3-O-(3-O-mehtyl) gallate (EGCG3"Me), which has been observed an anti-allergic action in vitro and in vivo (mouse) and present in tea leaves, was determined in different tea varieties, at different cropping seasons and upon various processing methods. Benihomare and two of its offsprings, Benifuuki and Benifuji contained as much as 1% of EGCG3"Me in their green teas and slightly less in their semi-fermented teas. Surprisingly, EGCG3"Me was absent in Izumi, a third offspring of Benihomare. A higher concentration of EGCG3"Me was found on or after the second crop in Benihomare and Benifuji. Furthermore, EGCG3"Me was not detected in black tea (fermented tea) manufactured from Benihomare and Benifuji. Thus, to benefit the anti-allergic effect of EGCG3" Me, green or semi-fermented teas, made from Benihomare, Benifuuki and Benifuji at second crop onwards, should be consumed.

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Open crack formation (suishin-ressho) in polished rice during soaking tends to result in damaged cooked rice (suihan-hokai-ryu); and is one of the important index which affect the taste of cooked rice. In this study, the open crack ratio in polished rice (Oryza sativa L. cv. Akitakomachi) during soaking was determined at various moisture content and water temperature. Polished rice without crack (seiryu) before soaking and polished rice with cracked endosperm (doware-mai), and cracked surface (hibiware-mai) were used in this measurement. Results showed that open crack ratio increased with decrease of both moisture content of polished rice and water temperature. Open crack ratio was the highest in rice with cracked surface, and followed by rice with cracked endosperm and rice without cracks. In addition, the variation of open crack ratio with time during soaking was well expressed by using Weibull's distribution function.

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Kurosu, a product made from unpolished rice through stationary surface acetic acid fermentation, is one of the most common traditional vinegars. The antihypertensive effect of Kurosu free from acetic acid (Kurosu extract) was studied in male spontaneously hypertensive rats (SHR). Single oral administration of the Kurosu extract reduced systolic blood pressure in SHR. In the SHR given the Kurosu extract for three months, their blood pressure was significantly lowered when compared with those of the control. These results suggest that daily intake of the Kurosu extract is effective for prevention against hypertension.

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