Shonai persimmon is the common name for persimmons cultivated in the Shonai area of Yamagata Prefecture, Japan. They are also known as the cultivar Hiratanenashi (Diospyros kaki L.) and are one of the region’s most popular fruits. The systolic blood pressure of spontaneously hypertensive rats (SHR) fed basal diets supplemented with either persimmon or an extract of soluble tannins decreased when compared to SHR fed the basal diet, and increased after switching to the basal diet alone. Two persimmon food materials, persimmon paste and persimmon vinegar, that can be used for processing food containing persimmon were developed. Persimmon paste lacking astringency was developed by the addition of proteins such as silk fibroin (silk protein powder) to the persimmon homogenate. Persimmon paste processed from persimmon with its peel contained most of the original flavor and bioactive components of persimmon. Persimmon vinegar, referred to as Shonai persimmon vinegar, was produced using various microbes isolated from a vinegar brewery over an extended period (about two years), resulting in its characteristic taste and flavor, as well as its high amino acids content. Persimmon paste and persimmon vinegar are now used for the development of various foods and beverages.

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In this paper, we determined the key factors of frying oil and developed the most suitable oil for donuts. First, we investigated the correlations between the physical properties of frying oil and the palatability of donuts using sensory evaluation. As a result, fats with a high slip melting point (>40°C) prevented the oily appearance of donuts during storage, while those with a solid fat content of 20% at 30°C imparted a favorable taste and texture to the donuts. On this basis, we developed “donut-oil” (soft palm middle fraction (sPMF) : randomly transesterified oil : emulsifier=59.6 : 40.0 : 0.4) with both a high slip melting point (46.3°C) and a solid fat content of 21.8% at 30°C. Further, we evaluated the digestibility of the “donut-oil” in both rats and humans. Fecal excretion was significantly greater in rats fed sPMF or the “donut-oil” than in those fed corn oil. In humans, fecal fat excretion was significantly higher (p<0.001) in the “donut-oil” group (2.89±0.24g/day) than in the canola oil group (1.04±0.11g/day). These results indicated that “donut-oil” has lower digestibility than the liquid vegetable oils.

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We examined the physical properties of Japanese white salted noodles consisting of 0, 6, 10 and 15% esterified tapioca starch and boiled for 13 min, as well as their palatability and mastication properties in both the young (22.5±3.0 years) and the elderly (77.1±7.5 years). Noodles consisting of 6, 10, and 15% esterified tapioca starch had higher moisture content, as well as softer and less elastic texture than the 0% sample. Specifically, the 10% sample was perceived as softer, easier to eat, and smoother than the 0% sample by both the young and the elderly. This was likely due to the large voids among starch particles, high starch particle water absorption, and ease of gelatinization in the dried noodles. However, the sample properties did not vary the masticatory function of the masseter and suprahyoid muscles. A comparison between the young and the elderly regarding food palatability and mastication revealed that the weak masticatory strength in the elderly limited the preference for hardness in foods. Furthermore, decreased swallowing was observed in the elderly as a result of the weakened suprahyoid musculature.

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γ-Aminobutyric acid (GABA) was found to inhibit both IgE-mediated and ionomycin-induced histamine release from rat basophilic leukemia RBL-2H3 cells and rat peritoneal exudate cells (PEC) dose-dependently at concentrations between 10 and 1 000μmol/L. At the same concentrations, baclofen, a GABA_B receptor agonist, also inhibited both IgE-mediated and ionomycin-induced histamine release from RBL-2H3 cells and PEC. These results suggest that GABA suppresses degranulation in basophils and mast cells via the GABA_B receptor on the cell surface.

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Changes in carotenoid content during the storage of mini-pumpkin cultivars were investigated using high-performance liquid chromatography. Zeaxanthin and lutein were the major carotenoid pigments in the fruit of both ‘Kuribo’ and ‘Hokkori-hime’ at harvest. Lutein content was the highest in the fruit of both cultivars, followed by zeaxanthin, β-carotene, violaxanthin, antheraxanthin, neoxanthin and α-carotene. Both carotenoid content and Brix value increased in ‘Kuribo’ for three months after harvest, and decreased thereafter. In the case of ‘Hokkori-hime’, carotenoid content and Brix increased for only one month and decreased two months after harvest.

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Antioxidant micronutrients such as vitamins and carotenoids exist in abundance in fruits and vegetables and are known to contribute to the body’s defense against reactive oxygen species. Numerous recent epidemiologic studies have demonstrated that a high dietary consumption of fruits and vegetables rich in carotenoids or producing high serum carotenoid concentrations results in a decreased risk for certain cancers, diabetes, and cardiovascular disease. These epidemiologic studies have suggested that antioxidant carotenoids exert a protective effect against several lifestyle-related diseases. Beta-cryptoxanthin is a carotenoid pigment particularly found in Japanese mandarin (Citrus unshiu Marc.) fruit, which is heavily produced in Japan. Our nutritional epidemiologic survey, the Mikkabi Study, utilized data derived from health examinations involving inhabitants of the town of Mikkabi in Shizuoka, Japan. In this survey, we measured serum beta-cryptoxanthin as a specific bio-marker to estimate the consumption of Japanese mandarin fruit. The cross-sectional analyses of the Mikkabi Study indicated inverse associations between serum β-cryptoxanthin and the risk for atherosclerosis, insulin resistance, liver dysfunction, metabolic syndrome, low bone mineral density and oxidative stress. In this chapter, recent epidemiologic studies of the association between serum beta-cryptoxanthin and the risk for several lifestyle-related diseases are reviewed.

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In Japan, due to a decrease in Satsuma mandarin production and an increase in the number of citrus varieties produced, citrus extraction factories are forcing many products to be grown in small lots and other such facilities for mass production. In the juice industry, many factories are inefficiently operated. Therefore, the practical use of a juice by-product, effective use of small quantities of juice from various kinds of citrus, and the development of products that focuses on fruit functionality in regards to human health are required to improve the profitability of such factories.

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