The aim of this study was to characterize two types of Cheddar cheese, low moisture cheese (LMC) and high moisture cheese (HMC). For both types, Rapid Visco Analyzer (RVA) parameters, apparent viscosity at 600sec, and the slope of the line between the apparent viscosities at 600 and 900sec decreased as ripening time increased. However, parameters obtained from RVA for LMC were higher than those for HMC. The degree of proteolysis increased during ripening for both cheeses ; however, HMC was more sensitive to proteolysis. Insoluble calcium content for HMC changed markedly 1 week after production and decreased more than that of LMC. Parameters from RVA during ripening were better correlated with parameters obtained from texture profile analysis with regard to degree of proteolysis and insoluble calcium content. These results suggested that parameters obtained from RVA could be used as indicators to characterize Cheddar cheese as an ingredient of processed cheese and to predict textural and functional properties of processed cheese.

View full abstract

Benikoji-rice fermentation drink is made from fermentation of Genus Monascus with boiled rice, but the strong dark red colors give nasty impressions, causing lose the consumer's interest. To dissolve the problems Genus Monascus was fermented under the various fermentative conditions such as boiled-rice water volume (% of 100g-raw rice), temperature and humidity, and their colors were measured by colorimeter. The pigment extract were also analyzed by HPLC and LC/MS spectrometry and four pigments of rubropunctamine and monascorubramine as purple colors, and monascin and ankaflavin as yellow colors were estimated. The contents of former purple pigments decreased with increasing of temperature, humidity and boiled rice water volume, but not the latter yellow pigments were affected by humidity conditions. The difference in pigment compositions due to fermentative conditions changed color index of lightness, chromaticity, saturation and hue, and then colors varied from dark red colors to blight red colors. These results indicated that the pigment compositions with various fermentative conditions can control the color of Benikoji-rice fermentation.

View full abstract

We investigated the sporulation of vegetative cells of Bacillus subtilis (natto) KFP 4, isolated from commercial Takahashi natto starter. When the temperature of culture plates was increased from 37°C to 40°C, the spore number (/ml) after sporulation treatment was observed to increase, and the number of spores was maximized by using cells from the second culture day. In a previous study, the addition of 0.01mmol/l Mn²⁺ to the culture medium increased the spore ratio (ratio of spore number to whole cell number) from 72% (data obtained in a previous study) to more than 90%. In the present study, as inorganic Mn²⁺ was not permitted as a food additive, we prepared extracts from four foods with high Mn²⁺ content : dry sea lettuce, raw and dry green laver, and poppy seeds. By adding these extracts to the medium we could achieve a spore ratio of more than 90%. There were no large differences in organoleptic test results for natto produced with starters prepared from four kinds of food extracts.

View full abstract

A hot water extract was prepared from Glechoma hederacea subsp. grandis leaves and stem, and its anti-diabetic effect was examined in vivo. Single dose oral administration of the Glechoma extract significantly lowered blood glucose 30-60min after sucrose loading in Wistar rats (p<0.01) and 60-90min after sucrose loading in streptozotocin diabetic rats (p<0.05). Single dose oral administration of the eluated fraction from solid-phase extraction significantly lowered blood glucose 30-90min after sucrose loading in Wistar rats (p<0.05). These results suggest that the Glechoma extract may prevent increases in postprandial blood glucose level.

View full abstract

We investigated the antihypertensive effect of Glechoma hederacea subsp. grandis extract on spontaneously hypertensive rats (SHR). Rat systolic blood pressure was measured by tail cuff method. SHR fed a Glechoma extract diet showed significantly (p<0.05) lower blood pressure compared with a control group for 14-28 days. The Glechoma extract contained a large amount of potassium, and SHR in the Glechoma extract diet group showed a higher sodium excretion rate. It was assumed that lowered blood pressure was due to the high potassium concentration in the Glechoma extract, which stimulated the excretion of sodium.

View full abstract

Numerous reports concerning the antitumor activity of edible mushrooms have taken particular notice of β-glucan ; few studies have focused on antitumor-components other than β-glucan. In the present study, we investigated the antitumor effects of a low molecular weight fraction (FHL) containing no β-glucan isolated from the hot water extract of the cultured fruit body of Sparassis crispa. The oral administration of FHL to tumor-bearing mice was observed to suppress tumor growth. Furthermore, the interferon (IFN)-γ level in the culture supernatant of splenic lymphocytes from FHL-fed tumor-bearing mice was significantly increased compared to a control group. Tumor-induced angiogenesis in the dorsal air sac (DAS) system was also suppressed by FHL administration. These results suggest that the oral administration of FHL induces antitumor activity through the enhancement of the Th1-response in tumor-bearing mice. Additionally, the anti-angiogenic activity of FHL may contribute to the antitumor activity of FHL.

View full abstract