Bulletin of the Society of Sea Water Science, Japan
Online ISSN : 2185-9213
Print ISSN : 0369-4550
ISSN-L : 0369-4550
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Volume 74, Issue 2
Displaying 1-10 of 10 articles from this issue
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Preface
Special Issue :“Miso and Salt”
Introduction
Original Paper
  • Miso Made with Sea Salt from Spring Water in Seabed
    Fumiaki NAKAMURA, Takumi SAKAMOTO, Ayako TORII, Shogo ARAI, Hiroshi YO ...
    2020 Volume 74 Issue 2 Pages 76-80
    Published: 2020
    Released on J-STAGE: October 01, 2021
    DOIhttps://doi.org/10.11457/swsj.74.2_76
    JOURNAL FREE ACCESS
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    Miso, a traditional Japanese fermented food, contains metabolites derived from the fermentation of raw materials by “koji” （Aspergillus oryzae）, yeast （Saccharomyces）, or lactic acid bacteria. The secondary metabolites in miso may vary depending on the manufacturing process of the materials. In this study, we focused on sea salt made from “Kaitei-yukaisui”, spring sea water found in seabeds. This sea salt is characterized by its lower concentration of NaCl（75 ％）, but complemented by other minerals such as MgCl2, MgSO4, CaSO4, or KCl that come from bittern. On days 111 and 181 of the miso ripening process with this sea salt, the usual seasalt （＞95 ％ NaCl）, or a 1:1 mixture of both, were extracted and analyzed using LC-MS for their metabolites. As a result of multivariate analysis on the LC-MS data obtained, the secondary metabolites varied depending on the type of sea salts used. It is believed that the balance of NaCl or other minerals might affect the fermentation process by “koji” and/or yeast in miso.
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Commentary
Review
  • Enzymology of Soybean Paste
    Ken-Ichi KUSUMOTO
    2020 Volume 74 Issue 2 Pages 86-91
    Published: 2020
    Released on J-STAGE: October 01, 2021
    DOIhttps://doi.org/10.11457/swsj.74.2_86
    JOURNAL FREE ACCESS
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    Miso paste is produced with koji molds, which are industrial strains of Aspergillus oryzae. They produce high level of enzymes and do not produce toxic metabolite. In these reasons these molds are used in manufacturing fermented food. The studies on koji molds-derived enzymes proceed with genome analysis and post-genome analysis using genome information. From these studies, several novel peptidases were identified, which revealed activity to release amino-terminal amino acids from peptides. For instance, DapA released only glutamate and aspartate. PapA released only proline （and hydroxyproline）. LapA released leucine and other hydrophobic amino acids. These aminopeptidases were produced in high level by genetic engineering of A. oryzae, and then were purified from cell-free extract after cell disruption, except LapA, which was purified from the culture media as it is extracellular enzyme. Cysteinyl dipeptidase CdpA and lysyl aminopeptidases ApsA and B were produced intracellularly with Escherichia coli. GdaA released glycine and d-alanine. DamA released d-leucine and d-phenylalanine. These peptidases were categorized as d-aminopeptidase. Some of the intracellular peptidases （DapA and GdaA） were leaked from the mycelia when koji molds were grown as solid culture ‘koji’. Another topic is the regulation of phosphatase which hydrolyzes umami-enhancing ribonucleotides in the process of dashi-added miso.
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Commentary
Review
  • Mechanisms for the Attenuation of Salt-induced Hypertension by means of Long-term Miso Intake
    Yoshio UEHARA
    2020 Volume 74 Issue 2 Pages 99-107
    Published: 2020
    Released on J-STAGE: October 01, 2021
    DOIhttps://doi.org/10.11457/swsj.74.2_99
    JOURNAL FREE ACCESS
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    Traditional Japanese food, such as miso, contains 10-15 ％ （w/w） salt. However, recent studies on human subjects have demonstrated that long-term miso intake does not affect day-time blood pressure （BP） in subjects with high normal to stage I hypertension. Moreover, miso intake significantly decreases night-time BP in subjects with stage I hypertension. These studies clearly indicate that miso intake attenuates hypertensive response to salt intake. Experimental animal studies revealed that long-term miso intake significantly decreases salt-induced hypertension in Dahl salt-sensitive （Dahl S） rats. The attenuation of salt sensitivity is caused by enhanced Na excretion in the kidney through increased dopaminergic systems and is probably due to reduced body fluid volume. Miso is also found to contain substances that directly dilate arterial vessels, probably through an increase in nitric oxide formation. The natriuretic effects and possible nitric oxide formation may be mediated by a decrease in oxygen stress. These rats studies clearly suggest that BP increase in response to salt intake is subject to whatever food with which the salt is consumed. The relationship of salt to health risk should be assessed by measuring the net salt intake rather than salt intake only. This provides new helpful evidence to determine the optimum daily salt intake in humans, a theory that has not reached any consensus so far.
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Note
  • Effects of Salt Type on Manufacture of Salted Ume Fruit
    Yuka NAKAYAMA, Yasushi NODA
    2020 Volume 74 Issue 2 Pages 108-115
    Published: 2020
    Released on J-STAGE: October 01, 2021
    DOIhttps://doi.org/10.11457/swsj.74.2_108
    JOURNAL FREE ACCESS
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    We studied the relationship between the type of salt used in the manufacture of pickled ume and the quality of the resulting product. When high-purity salt was used, the NaCl concentration in the pickled ume was higher. However, the citric acid content of the pickled ume did not vary with the type of salt. The breaking strength of the pickled ume was higher and the L value＊ of the dried ume was lower when low-purity salt was used. However, no difference in hardness was observed for those ume that had been sun-dried （dried ume）. The perceived saltiness of dried ume increases with the NaCl concentration. A person’s palatability for a particular dried ume was found to be closely correlated to the degree of saltiness, sourness and color. Thus, dried ume with different degrees of saltiness and color could be manufactured by using salts of different purities. Specifically, dried ume with optimum levels of saltiness or color can be made by using low-purity salt. On the other hand, the effect of the citric acid content and breaking strength on the sourness and hardness of dried ume is minimal. Furthermore, the hardness of pickled ume was not found to be related to its palatability.
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Lecture
Relay Essay (42)
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