Characterization of newly isolated baker’s yeast is important for its commercial use. Metabolome analysis of dough not only provides insight into the function of baker’s yeast in dough, but is also used to characterize baker’s yeast that is isolated from nature. The metabolic profile of dough generates information that contributes to optimal dough fermentation and is useful for improving the dough fermentation process. The control of metabolite production in dough leads to the production of high value-added bread. As baker’s yeast consumes γ-aminobutyric acid (GABA) during dough fermentation, baker’s yeast that does not assimilate GABA is useful for the production of GABA-rich bread.

Fucoxanthin, one of the xanthophylls in brown seaweeds, has various physiological functions; however, its bioavailability and stability are low. We examined whether emulsification of fucoxanthin improves its stability and absorption into the body. Emulsified fucoxanthin powder was prepared using gum arabic as emulsifier and γ-cyclodextrin as stabilizer, respectively. Fucoxanthin in the emulsified formulation remained at more than 90% after exposure to 40°C for 4 months, while fucoxanthin without emulsification decreased to undetectable levels within one month. Thus, the stability of fucoxanthin was improved by emulsification. In a kinetic study in rats, we evaluated fucoxanthinol levels in plasma, liver, kidney, and skeletal muscle. Fucoxanthin is hydrolysed to fucoxanthinol in the gastrointestinal tract by enzymes such as lipase, and fucoxanthinol is then absorbed into the body. Fucoxanthinol levels in plasma and tissues were significantly greater with the emulsified fucoxanthin formulation than the equivalent unemulsified formulation, which barely increased the levels. Thus, fucoxanthin was absorbed efficiently into the body following emulsification. In conclusion, emulsification of fucoxanthin using gum arabic and γ-cyclodextrin increased both its stability and bioavailability.

The purpose of this study was to establish the hydrolysis condition for flavonol glycosides in tea leaves and to clarify the flavonol contents of tea varieties. The hydrolysis condition for tea leaves was 72% methanol, 0.6mol/L hydrogen chloride in boiling water for 20 minutes. For tea infusions, the condition was 16% methanol, 0.8mol/L hydrogen chloride at 80°C for 50 minutes. All of the tea varieties contained abundant myricetin, quercetin, and kaempferol; thus, it is suggested that green tea is a useful source of these components.

A total of 445 Japanese texture terms were characterized by analyzing relationships with various kinds of foods. A list of 252 foods was obtained from the literature and statistical data. Sixteen trained descriptive panelists were asked to select terms associated with each of the 252 foods from the list of 445 Japanese texture terms. The data obtained in this study can be applied as a preliminary lexicon source for sensory evaluation. In addition, a spatial representation of the data demonstrated the structure of the Japanese texture vocabulary, in which “fracture or fluidity” and “fluffiness and airiness” were the main two dimensions.

The texture of softer cooked soybeans [Glycine max (L). Merr.] is preferable for soy products such as cooked beans (nimame), fermented steamed beans (natto), soy sauce, and fermented steamed bean paste (miso). We found a candidate gene, Glyma03g03360, associated with the hardness of cotyledons in cooked soybeans using a quantitative trait locus analysis of a recombinant inbred line population developed from a cross between two Japanese cultivars, “Natto-shoryu” and “Hyoukei-kuro 3”. Glyma03g03360 encodes a pectin methylesterase gene. Analysis of the DNA sequence revealed three mutation patterns, two of which result in truncated proteins and one of which results in an amino acid substitution. The truncated Glyma03g03360 proteins are presumed to lack enzymatic activity. Texture analysis of soybean cultivars with different Glyma03g03360 genotypes indicated that truncation of Glyma03g03360 resulted in softer cotyledons of cooked soybeans, which was further confirmed by texture analysis performed using F2 populations of crosses between “Enrei” and “LD00-3309”, and between “Satonohohoemi” and “Sakukei 98”. These results, and the relationship between calcium content and cotyledon hardness, support the idea that pectin methylesterase mainly affects the hardness of cooked soybean by controlling the degree of pectin methoxylation.

Soybeans exhibit excellent functionality as a food and are often a dietary component for the elderly. In the present study, we examined the effects of heating and enzyme treatment on soybean texture. Cooked soybeans were prepared either by boiling or in a pressure cooker, with or without enzyme treatment, and soybean weight and physical properties were determined. Palatability was assessed by sensory evaluation and mastication was evaluated by electromyography. The results demonstrated that soybeans treated with enzyme and prepared in a pressure cooker require less time to soften, easily aggregate, and become palatable. Here we discuss the relationship between the physical properties, palatability and mastication of cooked soybeans.

Recent meta-analysis and systematic reviews have suggested that the consumption of whole grain cereals might reduce some risk factors associated with metabolic syndrome, namely diabetes and dyslipidemia. It has been scientifically proven that the insoluble dietary fiber arabinoxylan in wheat and the soluble dietary fiber β-glucan in barley might support the following physiological functions: 1) improvement of digestive function (normal stool frequency), 2) maintenance of normal blood LDL-cholesterol concentrations, and 3) reduction of post-prandial glycemic responses. In our intervention studies in Japanese men and women, the consumption of whole grain wheat and high β-glucan barley reduced visceral fat area. This review presents recent information about the health functions of wheat and barley.