We prepared liposome-encapsulated chlorella extract (LEC) using lecithin via combined mechanochemical method of homogenization and microfluidization. LEC was confirmed to comprise small unilamellar vesicles with a diameter of approximately 150nm by freeze fracture electron microscopy. The bioactivity of LEC was examined for the suppressive effect of hypertension on blood pressure of spontaneously hypertensive rats (SHR). Continuous 10-week administration of LEC (3.6% (w/w) chlorella extract diet) showed a significant anti-hypertensive effect compared to the control administration for 8 and 10 weeks. Moreover, oral LEC administration showed much higher anti-hypertensive effect compared to non-capsulated extract administration. In addition, the active substance responsible for anti-hypertensive effect in the extract presumed to comprise the peptides was confirmed to have a strong ACE inhibitory activity (IC₅₀ : 0.014mg/mL). However, the extract showed a decrease in its ACE inhibitory activity following enzymatic digestion. Consequently, encapsulation for oral administration of LEC prevented digestion of the chlorella extract allowing for its high anti-hypertensive effect on SHR.

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Astaxanthin (AX) is a red carotenoid widely distributed in nature, especially in marine organisms. AX-rich extract from Haematococcus pluvialis algae has been used for health supplements for many years. This preliminary trial tested the potential of astaxanthin as a functional food by incorporating AX-rich Haematococcus algae extract in bread. Based on baking tests the effects on the physical properties of bread were investigated. Bread containing Haematococcus extract equivalent to 1mg/100g AX appeared bright orange and the reddish color intensity increased with increasing AX dosage. No significant differences with respect to physical properties were observed between the control and AX-baked bread for maximum dosage of 80mg Haematococcus extract, which is equivalent to approximately 4mg/100g pure AX. AX was well preserved without any degradation during baking ; the recovery of AX after baking was 96.2%.

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To investigate the effects of a mixture of okara and soymilk, fermented using lactic acid bacteria, on cecal short chain fatty acid and polyamine content, rats were fed one of three diets consisting of fermented okara/soymilk, guar gum and a mixture of fermented okara/soymilk and guar gum. Examination of body weight, food intake, food efficiency and fecal weight showed no significantly effects between the diet groups. The cecum weight was increased significantly in all rats fed one of the supplemented diets, compared to the control group. The concentration of cecal butyric acid was significantly higher in rats fed fermented okara/soymilk than in the control and guar gum groups, while the concentration of cecal spermidine was significantly higher in rats fed a fermented okara/soymilk and mixture of fermented okara/soymilk and guar gum than in the other groups. These results suggested that the effect on the microbial production of cecal short chain fatty acids and polyamines in fermented okara/soymilk depended on the intake of additional dietary fiber.

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A sample with a high concentration of agaropectin was refined by the dimethyl sulfoxide method. Gelation properties of the refined agaropectin and agar were then examined by differential scanning calorimetry and dynamic viscoelasticity measurements. Although the refined agaropectin alone could not form a gel, it did not impede the gelation of agar but rather promoted the network formation of agarose gels. These results suggested that agaropectin contributes to the formation of agar gels not only through the gathering or cohering of agarose, but also through helping in the formation of the three-dimensional network of agarose.

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The amount of major flavonoids and radical scavengers were determined in 4 cultivars of edible chrysanthemum flowers (Chrysanthemum×morifoliim Ramat. forma esculentum Makino) grown in Yamagata Prefecture, Japan, to examine the relationship between the characteristics of flavonoid components and radical scavenging activity. Flavonoid components in petals of edible chrysanthemum flowers differed greatly depending on the cultivar. Radical scavenging activity of polyphenol fractions prepared from each cultivar was the strongest in Mottenohoka which has yellow petals, followed by Kotobuki, Iwakaze and Mottenohoka which have pale purple petals. Luteolin 7-O-(6”O-malonyl)-glucoside, a major flavonoid with the strongest radical scavenging activity, was the most predominant in the yellow petals of the edible chrysanthemum flower Mottenohoka.

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[in Japanese]

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