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Background: Nonalcoholic steatohepatitis (NASH) is a common disease that may lead to hepatocellular carcinoma (HCC) through fatty liver and cirrhosis. Although the prevalence of NASH is increasing worldwide, there is no cure established thus far. Sake lees are a by-product of sake refining, with a known liver-protecting effect. Lactic acidfermented sake lees (FSL) are a food produced by lactic acid fermentation and dealcoholization of sake lees. This product is commercially available in Japan. Although FSL has been associated with numerous functions, thus far, studies have not investigated its hepatoprotective effect. Objectives: The objectives of this study are to evaluate the hepatoprotective effects of lactic acid-fermented sake lees (FSL) in a mouse model of NASH-HCC, to assess the impact of FSL supplementation on blood glucose levels in mice with NASH, to analyze the expression of inflammatory markers in FSL-fed mice compared to controls, and to determine the overall efficacy of FSL in inhibiting the progression of NASH. Methods: For this study, we established a mouse model of NASH-HCC. Mice were placed on a high-fat diet supplemented with FSL from 10 to 14 weeks of age. We assessed the diet's efficacy in halting NASH progression compared to a control group. Results: The group fed with FSL exhibited a significant suppression in blood glucose levels and a notable inhibition of NASH progression compared to the control group. Protein analysis revealed a reduction in the expression of inflammatory markers in the FSL-fed group compared to controls. Conclusion: Ingestion of FSL may exert anti-inflammatory and blood glucose-lowering effects and inhibit NASH progression. [ABSTRACT FROM AUTHOR]

Making wine via spontaneous fermentation without sulfur dioxide and commercial yeast (spontaneous winemaking) is increasing in recent year, but there is scant research regarding microbial communities present in Japan during spontaneous winemaking using culture-independent molecular methods. We analyzed fungal communities and populations during laboratory-scale spontaneous winemaking using sterilized labware to avoid winery-resident microbes. In the spontaneous fermentation of four grape varieties (Pinot Noir, Riesling, Koshu, and Koshusanjaku) grown in the same Japanese vineyard, our analysis of yeast and other fungal species by next-generation sequencing based on the ITS1 region demonstrated that Saccharomyces cerevisiae was eventually dominant in seven of 12 fermentation batches (three replications for each grape variety), whereas non- Saccharomyces species (e.g., Schizosaccharomyces japonicus , Lachancea dasiensis , and Hanseniaspora valbyensis) became dominant in four batches at the end of fermentation. In another batch, lactic acid bacteria (LAB) became dominant and the fermentation remained incomplete. Diverse microbes were involved in the spontaneous fermentation (particularly in Koshusanjaku), indicating that residual sugar remained and lactic and acetic acid largely increased. Compared to the control wine made with SO 2 and commercial yeast, the concentration of lactic acid was 47-fold higher in the must dominated by L. dasiensis , and the concentrations of acetic acid and lactic acid were 10-fold and 20-fold higher in the must dominated by LAB, respectively. Even when indigenous S. cerevisiae became dominant, the finished wines obtained high sensory-analysis scores for complexity but low scores for varietal typicality, indicating the risk of fermentation with unselected wild yeast on the grapes grown in Japan. [ABSTRACT FROM AUTHOR]

Previously, we isolated a novel lactic acid bacteria species (Lactobacillus nasalidis) from the fresh forestomach contents of a captive proboscis monkey (Nasalis larvatus) in a Japanese zoo. In this study, we isolated two strains of L. nasalidis from the freeze-dried forestomach contents of a wild proboscis monkey inhabiting a riverine forest in Malaysia. The samples had been stored for more than six years. Phenotypic analysis showed that strains isolated from the wild individual had more diverse sugar utilization and lower salt tolerance than strains previously isolated from the captive counterpart. These phenotypic differences are most likely induced by feeding conditions; wild individuals consume a wide variety of natural food, unlike their zoo-raised counterparts that consume formula feed with sodium sufficiency. Since 16s rRNA sequences of L. nasalidis were detected in the previously created 16S rRNA libraries of wild, provisioned, and captive proboscis monkeys in Malaysia and Japan, L. nasalidis may be an essential bacterium of the foregut microbial community of the proboscis monkey. The currently established method for the isolation of gut bacteria from freeze-dried samples under storage will be applicable to many already-stored precious samples. [ABSTRACT FROM AUTHOR]

Dietary foods have functions that can prevent disease and improve immune function, eg. increasing resistance to infection and preventing allergies. Brassica rapa L., known as Nozawana in Japan, is a cruciferous plant and a traditional vegetable of the Shinshu area. Nozawana leaves and stalks are processed mainly into pickled products called Nozawana-zuke. However, it is unclear whether Nozawana exerts beneficial effects on immune function. In this review, we discuss the evidence we have accumulated, which indicate Nozawana has effects on immunomodulation and gut microbiota. We have shown that Nozawana exerts an immunostimulatory effect by enhancing interferon-gamma production and natural killer activity. During the fermentation of Nozawana, the number of lactic acid bacteria increases and cytokine production by spleen cells is enhanced. Moreover, the consumption of Nozawana pickle was shown to modulate gut microbiota and improve the intestinal environment. Thus, Nozawana could be a promising food for improving human health. [ABSTRACT FROM AUTHOR]

Ishizuchi-kurocha is a popular postfermented tea in Japan. It is performed by domestic and natural fermentation relied on microorganisms derived from tea leaves or the environment of the manufacturing. Ishizuchi-kurocha undergoes aerobic fermentation of fungi first, then second fermented by anaerobic fermentation of lactic acid bacteria during natural fermentation processing. Aspergillus niger that produces mycotoxin is included in natural fermentation. This research aimed to build a novel fermentation method of Ishizuchi-kurocha by adding industrial koji fungi products and laboratory-cultivated Lactobacillus plantarum (Lactiplantibacillus plantarum) artificially. Thus, safety and quality of tea products could be controlled simply. We found artificial fermentation of Ishizuchi-kurocha could get high lactic acid production within 8 days. Final products only consisted of genus Aspergillus and genus Lactobacillus, while harmful Aspergillus niger was not found. However, artificial fermentation methods also decreased the content of polyphenols when compared with commercial tea. [ABSTRACT FROM AUTHOR]

The transition of the bacterial biota of Kishu saba-narezushi (mackerel -narezushi) in the Hidaka region of Wakayama prefecture, Japan, was analyzed using amplicon sequencing based on the V3–V4 variable region of the 16S rRNA gene. In the non-fermented sample (0 day), the major genus with the highest abundance ratio was Staphylococcus. In the early stage (fermentation for 2 days), however, the genus Lactococcus became a dominant species, and in the later stage (fermentation for 5 days), the abundance ratio of the genus Lactobacillus increased significantly. Lactococcus lactis strains isolated from the narezushi samples had the ability to suppress the growth of not only Staphylococcus genera but also Lactobacillus. Moreover, the isolates produced a bacteriocin, which was identified as nisin Z. On the basis of these results, it is concluded that L. lactis plays an important role in preparing the fermentation conditions of Kishu saba-narezushi in the early stage by suppressing unwanted microorganisms using lactic acid and nisin Z. [ABSTRACT FROM AUTHOR]

• Sunki pickle fermentation was performed using turnip leaves from different origins. • A sample showed insufficient pH decrease despite high lactic acid bacterial counts. • High Limosilactobacillus / Lactobacillus ratio was related to ammonia accumulation. • In vitro study showed strong correlation between pH and ammonia changes (R = 0.892). • Ammonia–Gln-Glu correlations implied glutaminase activity suppressed the drop in pH. Sunki is an unsalted lactic fermented pickle made from red turnip leaves in the Kiso district, Japan. Accidental insufficient decrease in pH during sunki fermentation seriously reduces the product quality. To obtain insights into how the insufficient decrease occurs, we comprehensively analyzed differences in the microbiological and chemical properties of sunki made from three different turnip harvests and found a significant difference in their final pH. Microbiota and metabolome analyses revealed that the insufficient pH decrease showed strong relationships with the chemical composition (low lactic acid and high ammonia levels) and bacterial community structure (low Lactobacillus and high Limosilactobacillus). In vitro sunki fermentation experiments demonstrated that accumulated ammonia was associated with a decrease in glutamine and an increase in glutamic acid. Limosilactobacillus reuteri , a species of lactic acid bacteria possessing heterolactic metabolism, was suggested to be mainly responsible for insufficient decrease in pH related to accumulated ammonia during sunki fermentation. [ABSTRACT FROM AUTHOR]

We analyzed the bacterial flora and chemical properties of the Japanese traditional anchovy product called salted Etari, which is distributed in Nagasaki Prefecture in the western part of Japan. The pH and NaCl concentrations ranged from 6.4 to 6.6 and from 9.6% to 13.9%, respectively. The lactic acid and total free amino acid concentrations were determined to be between 122 and 344 mg/100 g of sample and between 2850 and 4783 mg/100 g of sample. The bacterial cell counts were determined to be 103–108 and 104–108 cells/g under aerobic and anaerobic conditions using a plate medium containing 10% NaCl, respectively. The isolates were classified into six groups on the basis of the results of PCR-restriction fragment length polymorphism (RFLP) analysis targeting the 16S rRNA gene. According to the results of 16S rRNA gene sequencing, the predominant PCR–RFLP group was identified as the halophilic lactic acid bacterium Tetragenococcus halophilus, and the remaining groups were identified as bacteria belonging to the genera Chromohalobacter, Halomonas, and Staphylococcus. The results of culture-independent analysis, namely, terminal restriction fragment length polymorphism (T-RFLP) analysis targeting the 16S rRNA gene, indicated that T. halophilus is the bacterium commonly found in salted Etari. [ABSTRACT FROM AUTHOR]

Dysregulation of the gut microbiome is associated with dementia. However, the relationship between microbiome-associated metabolites and dementia has yet to be identified. Outpatients visiting a memory clinic in Japan enrolled in this cross-sectional study; 107 subjects were eligible for the study, 25 of which had dementia. We collected demographics, activities of daily living, risk factors, cognitive function, and brain imaging data. The gut microbiome was assessed using terminal restriction fragment length polymorphism analysis. Concentrations of faecal metabolite were measured. We used multivariable logistic regression analyses to identify whether metabolites were independently related to dementia. The concentrations of metabolites were significantly different between subjects with and those without dementia. Every 1 standard deviation increment in faecal ammonia concentration was associated with around a 1.6-fold risk for the presence of dementia. A higher faecal lactic acid concentration was related to a lower risk of dementia, by around 60%. A combination of higher faecal ammonia and lactic acid concentrations was indicative of the presence of dementia, and had a similar predictive value as traditional biomarkers of dementia. Thus, faecal ammonia and lactic acid are related to dementia, independently of the other risk factors for dementia and dysregulation of the gut microbiome. [ABSTRACT FROM AUTHOR]

Sourdough is a low-pH, fermented product prepared using lactic acid bacteria and yeast mixed with rye flour, wheat flour, and water. It is used and backslopped in bakeries because it enhances texture, flavor, and dough expansion of bread. Various lactic acid bacteria and yeasts have been identified in sourdough, especially in the West. However, microbial and physical characteristics of sourdough from Japan have not been investigated. Here, we characterized the microbial composition and food component characteristics of sourdough from four bakeries in Kansai region, Japan, and performed sensory and quality evaluation of baguettes enriched with 10% sourdough. We detected different species of lactic acid bacteria such as Lactobacillus brevis , Lactobacillus alimentarius , Lactobacillus pentosus , Lactobacillus vaccinostercus , Lactobacillus sanfranciscensis , and Lactobacillus sakei. The identified yeasts primarily included Saccharomyces cerevisiae , with Candida humilis detected in some samples. Components such as amino acids, lactic acid, acetic acid, ethanol, 3-methyl-1-butanol, ethyl acetate, and phenethyl alcohol differed among samples and distinctively affected flavor, quality, and aroma of sourdough-enriched baguettes. The different species of lactic acid bacteria and the ratio of lactic acid bacteria to yeasts possibly affected food components such as free amino acids, sugars, and organic acids via the Maillard reaction, which influences the savory aromas of bread. Future investigation of the effect of lactic acid bacteria will help to improve the overall quality of bread. Highlights • Sourdoughs from fours bakeries from the Kansai region (Japan) were analyzed. • Number and species of lactic acid bacteria and yeasts in sourdough were determined. • Food components of the sourdoughs were investigated. • Characteristics of baguettes made with different sourdoughs were evaluated. • Properties of sourdoughs affected the sensory characteristics of baguettes. [ABSTRACT FROM AUTHOR]

Objectives: The aim of this study was to examine the associations between milk and dairy product intakes, intestinal bacteria, and respiratory infections in children of elementary school age and older in Japan., Methods: We conducted cross-sectional surveys each year from 2013 to 2015 for grades 2, 5, and 8 students of an elementary and junior high school (n = 1020). Exclusion owing to ineligibility regarding data on dietary intake, respiratory infections, and intestinal bacteria led to 922 participants for the analyses. Dietary intake was assessed with a self-administered food frequency questionnaire. Respiratory infections occurring ≥ 4 episodes over the past year were determined based on the caregivers' reports. Intestinal bacteria (species and counts) were analyzed with real-time polymerase chain reaction. Logistic regression models were used to estimate the odds ratios (ORs) and 95% CIs., Results: The odds of ≥ 4 respiratory infection episodes decreased with higher milk intake after adjusting for potential confounders, and the ORs (95% CIs) for the second and third tertile categories, compared with the first tertile category, were 0.91 (0.58-1.42) and 0.48 (0.29-0.77), respectively (P for trend = 0.001). A decreasing trend in the ORs for lactic acid drink intake was observed only in those with a low count of intestinal Faecalibacterium prausnitzii., Conclusions: We found that higher milk intake was inversely associated with respiratory infections in children older than preschool age. Higher lactic acid drink intake could be inversely associated only in children with a low F. prausnitzii count in the intestine., Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Michiyo Yamakawa reports financial support was provided by Japan Dairy Association. Chisato Nagata reports financial support was provided by Japan Society for the Promotion of Science., (Copyright © 2023 Elsevier Inc. All rights reserved.)

Aim: Out-of-hospital cardiac arrest (OHCA) is associated with poor prognosis. Cerebral microdialysis (CMD) is an efficient sampling technique to detect neurochemical changes in brain interstitial tissue. In this retrospective study, we hypothesised that there are different CMD levels between patients with favourable and unfavourable neurological outcomes.Methods: Data of patients with OHCA admitted to Kagawa University Hospital and administered therapeutic hypothermia (TH) were collected. Using a CMD probe, extracellular glucose, lactate and pyruvate levels were measured hourly along with intracranial perfusion pressure (ICP) and cerebral perfusion pressure (CPP) for the initial 72h during TH. The lactate/pyruvate (LP) ratio was calculated. Patients were divided into favourable [Glasgow-Pittsburgh cerebral performance category 1-2 at 30days after cardiac arrest] or unfavourable neurological outcome groups. CMD biochemical markers and blood lactate and glucose levels were compared between two groups.Results: Ten patients were included. ICP was significantly higher in the unfavourable than in the favourable neurological outcome group; there were no significant differences with respect to CPP. The CMD LP ratio in the unfavourable outcome group progressively increased; significant differences were observed on days 2, 3 and 4 (p<0.01). Significant differences in blood lactate levels were observed between the groups only on day 3.5. CMD and blood glucose levels were higher in the unfavourable than in the favourable outcome group during TH.Conclusion: The association of CMD levels with long-term outcomes would be better defined in a large randomised prospective study. [ABSTRACT FROM AUTHOR]

Abstract: Snowpack samples were collected from a snow pit sequence (6 m in depth) at the Murodo-Daira site near the summit of Mt. Tateyama, central Japan, an outflow region of Asian dusts. The snow samples were analyzed for a homologous series of low molecular weight normal (C1–C10) and branched (iC4–iC6) monocarboxylic acids as well as aromatic (benzoic) and hydroxy (glycolic and lactic) acids, together with major inorganic ions and dissolved organic carbon (DOC). The molecular distributions of organic acids were characterized by a predominance of acetic (range 7.8–76.4 ng g−1-snow, av. 34.8 ng g−1) or formic acid (2.6–48.1 ng g−1, 27.7 ng g−1), followed by propionic acid (0.6–5.2 ng g−1, 2.8 ng g−1). Concentrations of normal organic acids generally decreased with an increase in carbon chain length, although nonanoic acid (C9) showed a maximum in the range of C5–C10. Higher concentrations were found in the snowpack samples containing dust layer. Benzoic acid (0.18–4.1 ng g−1, 1.4 ng g−1) showed positive correlation with nitrate (r = 0.70), sulfate (0.67), Na+ (0.78), Ca2+ (0.86) and Mg+ (0.75), suggesting that this aromatic acid is involved with anthropogenic sources and Asian dusts. Higher concentrations of Ca2+ and SO4 2− were found in the dusty snow samples. We found a weak positive correlation (r = 0.43) between formic acid and Ca2+, suggesting that gaseous formic acid may react with Asian dusts in the atmosphere during long-range transport. However, acetic acid did not show any positive correlations with major inorganic ions. Hydroxyacids (0.03–5.7 ng g−1, 1.5 ng g−1) were more abundant in the granular and dusty snow. Total monocarboxylic acids (16–130 ng g−1, 74 ng g−1) were found to account for 1–6% of DOC (270–1500 ng g−1, 630 ng g−1) in the snow samples. [Copyright &y& Elsevier]

In order to analyze the genes related to histamine production in halophilic lactic acid bacteria, 16 strains of histamine-producing bacteria were isolated from three fermented seafoods produced in the Hokuriku region of Japan. Phenotypic and 16S rRNA gene sequence analyses identified all of the strains as those of Tetragenococcus muriaticus. Pyruvoyl-dependent histidine decarboxylase gene ( hdcA) was determined from all strains using the PCR method with an hdcA-specific detection primer set. Genetic analyses (Southern blot and restriction fragment length polymorphism analysis) of hdcA and genes related to histamine production (the hdc cluster) confirmed that all of the strains harbored 21-23 kbp plasmids encoding a single copy of hdcA. The four representative strains were selected based on isolation source and genetic analysis, and subsequently full sequences of plasmids harbored in these strains were determined. hdc cluster sequences from the plasmids showed very high similarity (>99 %) to known hdc clusters of T. halophilus, Lactobacillus hilgardii 0006, and other lactic acid bacteria. The structures of the plasmids, the replication region, the hdc cluster, and the plasmid maintenance system were conserved between the plasmids present in new isolates and the T. halophilus strains. These results indicate that plasmids encoding hdcA are widely distributed among T. halophilus and T. muriaticus and function in both species. [ABSTRACT FROM AUTHOR]

Microbiological profiles during the processing of heshiko, produced by aging salted mackerel with rice bran for over seven months, were investigated in connection with the production of organic acids and volatile basic nitrogen (VBN). Viable counts in commercial heshiko samples were in the range of 10-10 cfu/g in 2.5% NaCl-GYP agar medium, and over 80% of them were identified as Tetragenococcus halophilus via 16S rRNA gene sequence analysis. When experimentally processing heshiko using conventional practices, viable counts in fish flesh increased to 10 cfu/g during the aging process with rice bran, which was accompanied by a marked increase in lactic acid but only slight production of VBN. Although the dominant species among the microflora in raw mackerel was identified as a Staphylococcus sp., the microflora diversified during the salting process. T. halophilus was prominent during the early stage of aging. The microflora gradually simplified with aging, and eventually consisted of only T. halophilus after five months of aging. These results suggest that a simple microflora consisting of T. halophilus forms when processing heshiko using conventional practices because of the stable environment present, which contains carbohydrates as fermentation materials in rice bran, along with high salinity (around 10%). [ABSTRACT FROM AUTHOR]

Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an average ultimate pH of 6.70 ± 0.11 (Exp. 1) and 6.78 ± 0.11 (Exp. 2), were cut into 2 equal-length sections, and DC sections were randomly assigned as either nonenhanced DC or DC enhanced with 0.15 (Exp. 1), 0.35 (Exp. 1 and 2), or 0.50% (Exp. 2) LAC at a target of either 105 (Exp. 1) or 112% (Exp. 2) of the raw product weight. Enhancement with 0.15 and 0.35% LAC did not (P > 0.05) affect postenhancement pH of DC strip loins when enhanced at a target of 105% (Exp. 1); however, postenhancement pH was reduced (P < 0.05) substantially by LAC enhancement at 115% of raw product weight, with pH values of DC sections enhanced with 0.50% LAC being similar (P > 0.05) to those of CH strip loin sections (Exp. 2). In Exp. 1, raw steaks from CH strip loins had greater (P < 0.05) a* and b* values as well as Japanese beef color scores compared with steaks from nonenhanced and LAC-enhanced DC strip loins across the first 3 d of simulated retail display (LAC enhancement × retail display duration; P < 0.01). Again in Exp. 2, raw steaks from CH sections had greater (P < 0.05) L*, a*, and b* values and Japanese color scores than did steaks from DC sections, regardless of LAC enhancement; however, mean Japanese color scores of CH steaks were only 0.7 and 0.4 units greater (P < 0.05) than the color scores of DC steaks enhanced with 0.35 and 0.50% LAC, respectively. In Exp. 1, CH steaks received the highest (P < 0.05) cooked color and degree of doneness scores, yet scores for CH steaks and steaks from DC sections enhanced with 0.50% LAC did not (P > 0.05) differ when cooked to 71°C in Exp. 2. Fresh and cooked color of DC beef was only minimally altered when enhanced with 0.35% LAC at 105% of the fresh product weight; however, when DC beef was enhanced with 0.35 and 0.50% LAC at a target of 112%, fresh and cooked color were improved close to that of CH beef. Because the persistent red or pink cooked color of DC was virtually eliminated by 0.50% LAC enhancement, LAC-enhanced DC beef may be suitable for food-service markets; however, the raw or fresh color results of Exp. 2 suggested that the fresh color of DC beef can be improved to the color of normal pH beef by postmortem acidification, leading to the possible recoupment of most, if not all, of the lost value associated with DC beef. [ABSTRACT FROM AUTHOR]

Inchinkoto (ICKT) is a popular choleretic and hepatoprotective herbal medicine that is widely used in Japan. Geniposide, a major ingredient of ICKT, is metabolized to genipin by gut microbiota, which exerts a choleretic effect. This study investigates the relationship between stool genipin-producing activity and diversity of the clinical effect of ICKT in patients with malignant obstructive jaundice. Fifty-two patients with malignant obstructive jaundice who underwent external biliary drainage were included. ICKT was administered as three packets per day (7.5 g/day) for three days and 2.5 g on the morning of the fourth day. Stool samples were collected before ICKT administration and bile flow was monitored on a daily basis. The microbiome, genipin-producing activity, and organic acids in stools were analyzed. The Shannon-Wiener (SW) index was calculated to evaluate gut microbiome diversity. The stool genipin-producing activity showed a significant positive correlation with the SW index. Stool genipin-producing activity positively correlated with the order Clostridia (obligate anaerobes), but negatively correlated with the order Lactobacillales (facultative anaerobes). Moreover, stool genipin-producing activity was positively correlated to the concentration valeric acid, but negatively correlated to the concentration of lactic acid and succinic acid. The change of bile flow at 2 and 3 days after ICKT administration showed significant positive correlation with genipin-producing activity (correlation coefficient, 0.40 and 0.29, respectively, P < 0.05). An analysis of stool profile, including stool genipin-producing activity, may predict the efficacy of ICKT. Modification of the microbiome may be a target to enhance the therapeutic effect of ICKT. [Display omitted] • Clinical effect of inchinkoto may be related to stool genipin-producing activity. • Bristol stool score was correlated with stool genipin-producing activity. • Gut microbiota profile may directly affect stool genipin-producing activity. • Stool metabolic activity may be important for efficacy of traditional medicines. [ABSTRACT FROM AUTHOR]

Polylactide (PLA) is used for manufacturing lunch boxes and for packaging fresh food in Japan. PLA can be hydrolysed relatively easily to produce lactic acid, lactide and oligomers. Different types of PLA sheet were subjected to migration tests under various conditions and the lactic acid, lactide and oligomers contents of the migration solutions were determined using liquid chromatography/mass spectrometry (LC/MS). Furthermore, the change in molecular weight was determined by a migration test. PLA was stable at 40°C for 180 days; the total of lactic acid, lactide and oligomers migration levels were 0.28-15.00 µg cm-2. PLA decomposed clearly at 60°C for only 10 days, the total migration levels were increased to 0.73-2840 µg cm-2. PLA sheets with a high D-lactic acid content decomposed particularly rapidly. The amounts of alkali decomposition products, based on the conversion of lactide and oligomers to lactic acid by alkali hydrolysis, corresponded with the total migration levels. [ABSTRACT FROM AUTHOR]

Fermentation of raw marine food is popular in Japan, but is occasionally associated with Clostridium botulinum outbreaks. Lactic acid bacteria in fermented food produce antibacterial substances (ABS). An ABS producing strain Iz.3.13 was isolated from commercially fermented ‘ izushi’. The purpose of this study was to characterize strain Iz.3.13 and the ABS it produced. Strain Iz.3.13 was identified as Pediococcus pentosaceus by morphological, biochemical characteristics and 16S rDNA sequence similarity. Strain Iz.3.13ABS produced and ABS inhibited Listeria and Cl. botulinum. The ABS was inhibited by α-chymotrypsin and proteinase K, but not by catalase, lipase, or α-amylase indicating the ABS was a bacteriocin. The bacteriocin remained active at 100°C for 15 min, and pH 2–8. Mode of action of the bacteriocin against Listeria monocytogenes was bactericidal and bacteriolytic. Partial analysis of the purified bacteriocin by Edman degradation, showed a 22-amino acid residue closely related to Pediocin AcH. However, MALDI-TOF-MS analysis estimated a molecular mass of 4621.6 Da. This is a first report of a Cl. botulinum-inhibiting bacteriocin-producer from traditional Japanese fermented marine food. The bacteriocin produced by Ped. pentosaceus Iz.3.13 might have potential to ensure the safety of fermented marine food. [ABSTRACT FROM AUTHOR]

Background: A previous study showed the relationship between the intake of dairy products and periodontitis, but the types of dairy products that confer a benefit on periodontal health status have not been determined. Methods: We analyzed 942 subjects aged 40 to 79 years as part of a comprehensive health examination of Hisayama Town, Fukuoka, Japan. Probing depth (PD) and clinical attachment loss (CAL) were used as the periodontal parameters. The dietary survey was conducted using a semiquantitative food frequency method. We examined the relationship between the intake of dairy products, such as milk, cheese, and lactic acid foods (yogurt and lactic acid drinks), and periodontal condition. Results: The daily intake of lactic acid foods in subjects with generalized deep PD or severe CAL was significantly lower than that in subjects with localized deep PD or slight CAL. In multivariate linear regression analysis, the increased intake of lactic acid foods was associated significantly with lower mean PD (P = 0.002) and lower mean CAL (P = 0.003). In multivariate logistic regression analysis, the subjects eating ≥55 g lactic acid foods per day had a significantly lower prevalence of deep PD and severe CAL compared to those not eating the se foods after adjusting for confounding variables; the odds ratios for generalized deep PD and severe CAL were 0.40 (95% confidence interval [CI]: 0.23 to 0.70) and 0.50 (95% CI: 0.29 to 0.87), respectively. Conclusion: The routine intake of lactic acid foods may have a beneficial effect on periodontal disease. [ABSTRACT FROM AUTHOR]

Background: Besides profound hypoglycemia with hyperlacticemia, glycogen storage disease type Ia (GSD Ia) presents hypertriglyceridemia that is often resistant to dietary treatment with cornstarch. The present study aimed to evaluate the effects of medium-chain triglycerides (MCT)--which are absorbed via the portal vein without being incorporated into chylomicrons--on hypertriglyceridemia and to explore otherwise metabolic changes in children with GSD Ia.Patients and Methods: A 13-year-old boy with GSD Ia who received a dietary treatment with MCT milk after cornstarch administration and two infants also with GSD Ia, ages 6 and 7 months, who received MCT milk after carbohydrate-rich, lipid-poor milk were enrolled. In addition to serum glucose and lactate levels, serum levels of total cholesterol, triglycerides, and high-density lipoprotein (HDL) cholesterol were serially determined. Simultaneously, serum levels of total carnitine, free carnitine, acylcarnitine, and ketone bodies were determined to evaluate fatty acid beta-oxidation.Results: Mean glucose level (mmol/l) of patient 1 remained stable, the value being around 4.5, while those of patients 2 and 3 increased to this level from 4.00 and 3.72, respectively. Lactate levels were significantly decreased in all patients. Mean triglyceride levels (mM) of patient 1 decreased from 3.00 to 2.05. Also, triglyceride levels of patients 2 and 3 decreased from 2.74 and 3.15 to 2.13 and 2.70, respectively. HDL cholesterol, acylcarnitine, and ketone body levels increased in all patients after MCT administration, while total and free carnitine levels decreased.Conclusion: We describe here the beneficial effects on lipid and carbohydrate metabolisms in three Japanese children with GSD Ia. In light of the unfavorable influence of lipid restriction on growth and development in infancy, dietary treatment with MCT milk may be a better treatment for infants with GSD Ia. Further investigation should be required to confirm the efficacy of MCT milk in GSD Ia. [ABSTRACT FROM AUTHOR]

y.-s. chen, f. yanagida and t. shinohara. 2005.To survey, and identify and classify the ecological distribution of lactic acid bacteria from soil in Japan and Taiwan.Acid-producing bacteria were isolated from 68 soil samples, collected from Japan and Taiwan, in the rhizospheres of fruit trees, from the floor of a henhouse and around a horse farm. All isolates were identified by physiological and genetic tests. Thirty-two of the 54 isolates were identified as lactic acid bacteria (LAB), 16 as spore-forming lactic acid bacteria, five asClostridiumand one asBacillus. These lactic acid bacteria represent five genera:Lactobacillus,Lactococcus,Enterococcus,LeuconostocandWeissella.A high rate of isolating lactic acid bacteria was obtained from soil.This study suggests that soil may be a common source for the isolation of lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Poly (lactic acid) (OLA) composite hydrogels with poly(vinyl alcohol) (PVA) were obtained by the repeat-freeze thaw method. A mixture of PLA fine particle aqueous dispersion and PVA aqueous solution with high degree of the saponification was used. These hydrogels could be obtained even for very low contents of PVA: 1/20∼1/100 of PVA/PLA. The hydrogel can be prepared over the range from the rubber-like elasticity solid to the brittle solid by the change of the mixture proportion of PVA. A porous dried gel was obtained by drying the hydrogel at room temperature. The dried gel turned into the hydrogel by immersion in water. However, as the content rate of the PLA increases, dried gels would be able to absorb not only aqueous solution but also hydrophobic liquids such as a hydrocarbon. The SEM observation of the dried gel suggested that PVA covered the surface of PLA and cross-linked by physical bonds such as hydrogen bonds. [ABSTRACT FROM AUTHOR]

Four phenolic compounds, (2 R)-3-(4′-hydroxyphenyl) lactic acid, trans -cinnamic acid (2), protocatechuic acid (3) and rutin (4), and three ecdysteroids, amarasterone A1 (5), makisterone C (6) and ponastrone A (7) were isolated and identified from the young fronds of Diplazium esculentum (Retz.) Sw. (Athyriaceae). The structures of these compounds were elucidated on the basis of NMR spectral data and comparison with literature values. Compounds 1 , 2 and 5 – 7 were isolated for the first time from title plant. Their structure elucidation and chemotaxonomic significance are explained in detail. Image 1 • Four phenolic compounds and three ecdystreoids were isolated from Diplazium esculentum. • Ecdysteroids were isolated for the first time from Diplazium genus. • Chemotaxonomic significance of these compounds are explained in detail. [ABSTRACT FROM AUTHOR]

Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period. Comparisons were made for two types of rye and wheat flours, using different production sites and different milling, distribution, and storage conditions. The microbial count was evaluated using different culture media. All sourdough types showed a significant increase in lactic acid levels on fermentation day 2 and a decrease in free amino acid levels on day 4. Low overall lactic acid production and little fluctuation in sugar levels occurred in sourdough made from French ingredients. For sourdough made from Japanese ingredients, sugar levels (chiefly glucose, sucrose, and maltose) declined on fermentation day 1, increased on day 2, and declined by day 5. With the French ingredients, no yeast cells were detected until day 3, and many acid precursors of sourdough flavor components were detected. Yet with the Japanese ingredients, 10 6 /g yeast cells were detected on days 3-5, as well as sourdough-flavor esters and alcohols. Differences in raw material quality affected the microbial behavior and changes in food constituents during the fermentation process and, consequently, the sourdough flavor., (Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)

Purpose: The purpose of this study was to examine bone healing after Le Fort I osteotomy in Class III patients., Patients and Methods: The study group consisted of 18 Japanese patients with mandibular prognathism with and without asymmetry, maxillary retrognathism or open bite. A total of 36 sides were examined. Le Fort I osteotomy was performed without a pterygoid osteotome, with an ultrasonic curette used to remove interference at the pterygomaxillary region. Titanium plates (Universal Mid-face fixation module, Stryker, Freiburg, German) were used for four patients, absorbable plates (poly-L-lactic acid (PLLA): NEOFIX(®), Gunze, kyoto, Japan) were used for four patients and other absorbable plates (uncalcined and unsintered hydroxyapatite and poly-L-lactic acid (uHA/PLLA): super FIXSORB(®)MX, Takiron Co. Ltd, Osaka, Japan) were used for 10 patients, in the same manner. Postoperative computed tomography (CT) was analyzed for all patients pre-operatively and 1 year postoperative. The anterior and lateral areas between the maxillary segments were measured with 3-dimensional (3D) CT. Bone healing at the pterygomaxillary region was also assessed., Results: There were no significant differences in the area of bone defect healing among the plate types. The areas of bone defect after 1 year were significantly smaller than that immediately after surgery on the right side (p=0.0145) and left side (p=0.0010) in the frontal view and right side in the lateral view (p=0.0118). Bone healing at the pterygomaxillary junction was found in all cases without artificial pterygoid plate fracture. Fourteen of 22 sides with artificial pterygoid plate fracture by an ultrasonic curette showed bone continuity between the pterygoid plate and posterior part of maxilla., Conclusion: This study suggested that bony healing could occur in spaces between the segments of maxilla and pterygomaxillary regions as well as the region of the anterior and lateral walls in the maxilla, but it is not always complete within 1 year after Le Fort I osteotomy., (Copyright © 2010 European Association for Cranio-Maxillo-Facial Surgery. Published by Elsevier Ltd. All rights reserved.)

The purpose of this study was to see whether fat distribution and physical fitness are independent risk factors of cardiovascular diseases in obese women. Seventy-four obese women aged 19 to 65 years participated in this study. The data were collected on plasma lipid profiles, plasma glucose and insulin during an oral glucose tolerance test, blood pressure, fat distribution determined by the waist to hip ratio (WHR), total body fat determined by the hydrostatic weighing method and a direct measurement of blood lactate threshold. Significant correlations were found between WHR and plasma cholesterol (TC), plasma LDL cholesterol (LDL-c) and LDL-c to the plasma HDL cholesterol ratio (LDL-c/HDL-c), independent of age, percent body fat, and VO2 per lean body mass at blood lactate threshold (LT). On the other hand, LT was significantly related to the area under the curve of insulin during OGTT (insulin area) and DBP, independent of age, percent body fat, and WHR. In conclusion, both fat distribution and physical fitness are considered to be independently related to some important risk factors in obese women after adjustment for percent body fat.

1. The relationship between work-rate and the antihypertensive effect of exercise in hypertensives, and the mechanism of that effect, were investigated by a crossover clinical trial. 2. Ten mild hypertensives were randomly divided into two groups. One group performed low work-rate exercise (LWE) on a cycle ergometer for 10 weeks (blood lactate threshold; approximately 50% of maximum oxygen consumption [Vo2max]). After a 10 week interval without exercise training, these subjects were then switched to a high work-rate exercise (HWE) regimen (4 mmol/L of blood lactate; approximately 75% of Vo2max) for another 10 weeks. In the other group, the order of exercise training was reversed. Since two patients withdrew from the protocol during HWE periods, statistical analysis was performed on the data from the remaining eight patients. There were no order effects observed in any of the data from the two groups. 3. During both LWE and HWE, resting blood pressure (BP) fell significantly after the initiation of exercise therapy (P < 0.05). Furthermore, the overall effects of 10 weeks of LWE and HWE on BP were not significantly different. 4. The work-rate at the lactate threshold, which reflects physical fitness, had increased significantly by 16 W (P < 0.01) after the LWE period and by 11 W (P < 0.01) after the HWE. 5. During the LWE period, changes in haemodynamic and humoral variables were not significant, except for a reduction in plasma norepinephrine at week 10 (P < 0.05). In the HWE period, changes in haemodynamic and humoral variables were not significant.(ABSTRACT TRUNCATED AT 250 WORDS)

Two sisters with fructose-1,6-diphosphatase deficiency are reported. They presented with ketonuria, elevated plasma transaminase activity and severe metabolic acidosis during hypoglycaemic crises, which resembled Reye syndrome. Intravenous fructose tolerance tests provoked severe hypoglycaemia and metabolic acidosis. Fructose-1,6-diphosphatase activities in both peripheral leukocytes and cultured lymphocytes were below the limit of detection. Urinary organic acid analysis during crises revealed markedly increased excretion of lactate, ketone bodies, glycerol and glycerol-3-phosphate. We newly identified other glycolytic intermediates, glyceraldehyde, 3-phosphoglycerate and fructose-1,6-diphosphate, in the urine during hypoglycaemic attacks or after fructose tolerance tests. Identification of such compounds may be useful in the early diagnosis of this disease.

Hattori, H. (Sankyo Co., Ltd., Tokyo, Japan), H. Misawa, I. Igarashi, and Y. Sugiya. Effects of lactic acid-forming bacteria on Vibrio comma inoculated into intestinal segments of rabbits. J. Bacteriol. 90:541-545. 1965.-Mixed inocula of Vibrio comma KC-4 and various lactic acid-forming bacteria were injected into the intestinal segments of rabbits (De and Chatterje, 1953) to observe the effects of the latter agents in altering the changes produced by strain KC-4. The animals were sacrificed 10 and 20 hr after inoculation. The inoculated intestinal segments were first examined grossly, and the amount of exudate in the segments, if any, was measured, after which the tissues were subjected to pathological examination. When KC-4 cells together with spore-bearing lactic acid-forming bacilli, strain P-22, or Lactobacillus casei were introduced, the intestinal segments showed few or no macroscopic and microscopic changes, and no accumulation of exudate. With mixed inoculation with lactic acid bacteria such as L. bulgaricus, L. acidophilus, Streptococcus lactis, and S. faecalis, changes were produced by strain KC-4. Macroscopically, no difference was discernible between the changes caused by mixed inoculation and those produced by single inoculation of KC-4. Upon pathological examination, however, it was seen that changes resulting from mixed inoculation were slightly less severe than those produced by inoculation with strain KC-4 only.