Sushi Research Articles

The study on the editions of the collections of literary works and the collections of prose by Su shi(蘇軾) pressed in Korea

The study on the editions of the collections of literary works and the collections of prose by Su shi(蘇軾) pressed in Korea

고추를 첨가한 발아현미 식초의 품질특성

고추를 첨가한 발아현미 식초의 품질특성

A genetic gift for sushi eaters

A genetic gift for sushi eaters

Studies on the Cookery of Sushi Rice (Part 1)

Studies on the Cookery of Sushi Rice (Part 1)

담금기간에 따른 초콩과 담금액의 이화학적 특성

Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 ㎎%, about 3 times for 28.36 ㎎% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

Inhibitory Effects of Balsamic Vinegar on LDL Oxidation and Lipid Accumulation in THP-1 Macrophages

Oxidized low-density lipoprotein (LDL) is believed to contribute to atherosclerosis in part by being taken up into macrophages via scavenger receptors, thus accounting for foam cells. Balsamic vinegar is made from grapes and generally consumed in the Mediterranean region. In this study, we investigated the preventive effects of balsamic vinegar on LDL oxidation and foam cell formation. Balsamic vinegar had stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging abilities and higher polyphenol concentrations than rice vinegar. Balsamic vinegar dramatically inhibited LDL oxidation by azoradicals and endothelial cell-mediated oxidation in vitro. Further, we assessed the anti-oxidative effect against LDL after balsamic vinegar consumption in human subjects. Balsamic vinegar prolonged the LDL oxidation lag time and decreased lipid peroxide (LPO) and lyso-phosphatidylcholine (LPC) in LDL particles. We next examined the effect of balsamic vinegar on foam cell formation. Oil red O staining showed that balsamic vinegar inhibited oxidized LDL-induced foam cell formation in THP-1 macrophages. The concentrations of intracellular triglycerides and total cholesterols were reduced in the presence of balsamic vinegar. In addition, balsamic vinegar decreased the mRNA and protein expression level of scavenger receptors in THP-1 macrophages. These results showed that balsamic vinegar contained abundant polyphenols and inhibited LDL oxidation and oxidized LDL-induced foam cell formation by decreasing the expression of scavenger receptors.

Safety Evaluation of Black Rice Vinegar (Kurosu) from a Jar on Food-drug Interaction: 30-day Ingestion Study on Expressions of Drug Metabolism Enzymes and Transporters in Rats

Black rice vinegar (kurosu) made from a jar is a traditional vinegar in Japan. Kurosu has been commonly used as a healthcare supplement; however, it is not clear whether kurosu has a treatment effect on the expression of drug metabolism enzymes and transporters, whose expression alterations may induce food-drug interaction. Alteration of the principal drug metabolism enzymes and expression following kurosu and moromi, the residue from black vinegar brewing, for 30-day treatment was evaluated. Water, 0.23% acetic acid, concentrated kurosu (containing 0.23% acetic acid) and moromi was administered to Wister rats. The treatment did not significantly affect the biochemical parameters of serum, alanine aminotransferase, alkaline phosphatase, total protein, creatinine in the serum, and body weight. The treatment also did not affect the expression levels of cytochrome P450 (Cyp) 1a2, Cyp2b1/2, Cyp3a1, glutathione S-transferase, p-glycoprotein, multidrug resistance protein 2, breast cancer resistance protein, organic anion transport polypeptide 2, and organic anion transport 2 and 3 in the liver. In conclusion, the present study suggests that kurosu from a jar does not have toxic effect and does not alter expression levels of principal drug metabolism enzymes and transporters.

Three New Daphne Diterpenes from the Buds of Daphne genkwaSieb. etZucc. Processed by Rice Vinegar

AbstractThree new Daphne diterpenes, yuanhuaoate A (1), yuanhuaoate B (2), and yuanhuaoate C (3), were isolated from the buds of Daphne genkwa Sieb. et Zucc. processed by rice vinegar. Their structures and relative configurations were established by analysis of spectroscopic data. Their absolute configurations were assigned by the CD technique, applied for the first time to Daphne diterpenes.

쌀겨 펠렛을 이용한 친환경 논 잡초 방제

ABSTRACT: Weed control is one of the important and difficult practices in environment-sound agriculture. This study was conducted to establish environment-sound weed control in paddy fields using rice bran pellet. Application of rice bran pellet at a rate of 1~3 Mg ha -1 reduced weed occurrence by 46~69% without using any chemical herbicide. However, rice bran application at a rate of greater than 2 Mg ha -1 increased protein content in milled rice and decreased palatability value. Therefore, fertilization rate before transplanting needs to be reduced from N-P 2 O 5 -K 2 O = 55-45-40 kg ha -1 to 28-23-20 kg ha -1 , in order to decrease protein content and increase palatability value without decreasing rice yield. Pyroligneous acid and brown rice vinegar had a relatively weak activity to inhibit weed emergence compared with rice bran. When butachlor herbicide was applied at a rate of 0.75 kg ha -1 , 50% of recommended rate, co-application of rice bran pellet at a rate of 1 Mg ha -1 enhanced weed control value from 63% to 75%.Key Words:

Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology

In this study, rice vinegar with high content of γ-amino butyric acid (GABA) was prepared by using sprouted rice as raw material, supplemented with red yeast rice, glucoamylase preparation and raw starter complex during saccharification and alcohol fermentation, and the brewing conditions of the rice vinegar with high GABA content were studied. Through Plackett–Burman design, three factors (adding amounts of raw starter complex, red yeast rice and glucoamylase preparation) were identified as significant factors, which were subsequently optimized using Box–Benhnken center-united experiment design. At the optimal conditions, which were 500 g smashed sprouted rice, 4 g red yeast rice, 1.5 g raw starter complex, 1.6 mL glucoamylase preparation, 5 g sodium glutamate, 335 mL water, fermented at pH 6, 28 °C for 5 days, the estimated value of GABA was reached at 147.09 mg/100 mL fermenting mash, and the average experimental GABA value was 145.18 mg/100 mL. After that, the acetic acid fermentation in solid-state through adding wheat bran and chaff into the fermenting mash was carried on for 7 d before maturing for 8 d. In the end, the rice vinegar containing 100 mg/L GABA was prepared.

Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold

Interaction of saltiness and acidity at the threshold level was studied employing 35 to 40 young female panelists. As a 1st step, the detection and recognition thresholds of salt, rice vinegar, and rice black vinegar have been measured for each panelist. To investigate the above interaction, the thresholds have been again measured for each panelist of salt, but this time, vinegar at half the concentration of each panelist's detection threshold was added to the salt solution. Similar measurement has been performed for vinegars with salt at half the concentration of each panelist's detection threshold. The data analysis has been done in 2 ways, namely, (1) by using Student's t-test to detect the significant difference in average between the data with and without the added ingredient and (2) detecting significant deviations from zero in the individual shifts in 2 sensory tests among panelists who participated in the 2 measurements. In doing that, a conversion of the scale was necessary to correct the systematic skewness existing in the original data. As a result, both the detection and recognition thresholds of salt were decreased with the existence of the added vinegar ingredient (P < 0.001). This tendency was more pronounced with rice black vinegar than with rice vinegar. On the contrary, no significant changes in the threshold of both detection and recognition were observed when salt at the half concentration of the detection threshold was added to rice vinegar. The interaction therefore was found to be asymmetric.

SUSHI: Beyond Trial into Real Use

SUSHI: Beyond Trial into Real Use

Rapid Detection of Acetic Acid Bacteria in the Traditional Pot-Fermented Rice Vinegar Kurozu

Knowledge of the microbial population, particularly that of acetic acid bacteria (AAB), present during the fermentation process is required to produce good quality traditional rice vinegar (Kurozu). We focused on the internal transcribed spacer (ITS) region between the 16S and 23S rRNA genes of AAB for easy and rapid detection of AAB from Kurozu. Five PCR primer sets were designed to amplify the five specific DNA fragments within the ITS region of AAB. PCR amplification with these primer sets resulted in the detection of specific fragments from AAB chromosomal DNA, but not from other bacteria or yeast. Use of a DNA sample directly isolated from Kurozu mash as a template gave the same distinct PCR fragment pattern with these primer sets. This one-step PCR analysis is an easy tool for rapid detection of AAB during the long process of Kurozu fermentation and maturation.

Separation of dansylated amino acid enantiomers by chiral ligand‐exchange CE with a zinc(II) L‐arginine complex as the selecting system

A facile chiral ligand-exchange capillary electrophoretic method has been explored for the enantioseparation and UV detection of dansyl-amino acids with Zn(II) L-arginine complex as a chiral selecting system. Successful enantioseparation of 17 pairs of amino acid enantiomers has been achieved with a buffer of 100 mM boric acid, 5 mM ammonium acetate, 3 mM ZnSO4 and 6 mM L-Arg at pH 8.0, of which 10 pairs were fully resolved with resolution in between 1.59 and 4.21. This new method was shown to be applicable to the separation of some mixed pairs of amino acids and to the quantitative analysis of some real samples such as rice vinegars, with a linear range between 0.8 and 150 microg/mL, correlation coefficient above 0.99 and recovery in between 90.1 and 112.4%. It was found that amino acids with low resistance side chain(s), low tendency to form intramolecular hydrogen bond or high tendency to form intermolecular hydrogen bonds are more easily enantioseparated than those with extra carboxyl and/or phenyl groups. By the use of the suggested buffer, the running pH should be selected at 7.4-9.0 to compromise the resolution and elution speed.

A study on the chemical constituents of Veratrum nigrum L. processed by rice vinegar

One new steroid alkaloid, 12β-hydroxylveratroylzygadenine (1) and four known compounds, verdine (2), jervine (3), veramarine (4), and veratroylzygadenine (5), have been isolated from the roots and rhizomes of Veratrum nigrum L. processed by rice vinegar. Their structures were established through a combined analysis of physicochemical properties and spectroscopic evidence. The assay results revealed that compounds 1, 4, and 5 exhibited cell toxicity against human HL-60 cells with IC50 values 52.67, 52.90, and 56.51 μmol/l, respectively.

Traditional healthful fermented products of Japan

A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh, are sold in food stores in Japan. These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms. These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria. Many traditional fermented foods have been studied and their effects on metabolism and/or immune system have been demonstrated in animal and/or human cells. This review summarizes the scientific basis for the effects of these traditional food products, which are currently produced commercially in Japan.

Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy

Visible and short-wave near infrared (Vis/SWNIR) spectroscopy combined with chemometrics was investigated for the fast determination of soluble solids content (SSC) and pH values of rice vinegars. Two hundred and twenty-five samples (45 for each variety) were selected randomly for the calibration set, whereas, 75 samples (15 for each variety) for the validation set, and the remaining 25 samples for the independent set. After some preprocessing, partial least squares (PLS) analysis was implemented for calibration models with different wavelength bands including visible, SWNIR and Vis/SWNIR regions. The best PLS models were achieved with Vis/SWNIR (550–1000 nm) region. Furthermore, different latent variables (5, 6, 7, 8 LVs) were used as inputs of least squares-support vector machine (LS-SVM) to develop the LV-LS-SVM models with grid search technique and RBF kernel. The optimal models were obtained with 6 LVs and they outperformed PLS models. Moreover, effective wavelengths (EWs) were selected according to regression coefficients. The EW-LS-SVM models were developed and an excellent prediction precision was achieved, and the effectiveness of the EWs was also validated. The correlation coefficient ( r), root mean square error of prediction (RMSEP) and bias for the best prediction by EW-LS-SVM were 0.999, 0.189 and 0.051 for SSC, whereas 0.999, 0.008 and −1.7 × 10 −3 for pH, respectively. The overall results indicated that Vis/SWNIR spectroscopy combined with LS-SVM could be applied as a high precision and fast way for the determination of SSC and pH values of rice vinegars.

Polonium in the Sushi: Public Reaction to Intentional Radiation Exposure

Public concern about radiologic incidents can lead to increased demand for healthcare resources that exceeds capacity. To assess the effects of public

Madhu and Sushi Go to Amayrika

Madhu and Sushi Go to Amayrika

Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates

Five kinds of vinegars (two kinds of persimmon vinegars, unpolished rice vinegar, polished rice vinegar, and apple vinegar) were evaluated for their scavenging activity towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, superoxide radicals, and hydroxyl radicals, and for their antioxidant activity in tuna homogenate. The total phenolic content was also determined by the modified Folin-Ciocalteu method. Markedly high phenolic contents and radical-scavenging activities were found for vinegar made from persimmon Saijyo varieties, and unpolished rice vinegar. When incorporated into fatty tuna homogenates, persimmon vinegar effectively inhibited lipid oxidation in the homogenates. Persimmon vinegar may be as useful in fish processing as are other naturally occurring antioxidants, helping to prevent the formation of off-flavour in fish and their products and to increase shelf life.