Published Papers - TAKARA Kensaku

Determination of sotolon, sotolon precursors, and minerals in Okinawan awamori

Takara Kensaku, Soga Azusa, Irei Kotomi, Toguchi Shunpei, Asikin Yonathan, Wada Koji

Food Science and Technology Research ( 公益社団法人 日本食品科学工学会 )  31 ( 3 ) 223 - 232   2025 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a volatile aroma compound with various desirable odors, including sweet, honey-like, and caramel-like. In this study, sotolon was quantified in 44 commercial awamori, an Okinawan rice-based distilled alcoholic beverage. Sotolon was detected at concentrations up to 20.5 µg ⁄ L, and awamori stored in earthenware jars had a significantly higher sotolon content than that in non-earthenware jars (p < 0.0001). Additionally, sotolon precursors (diacetyl, acetoin, acetaldehyde, and 2-oxobutyric acid) were present at concentrations of 0.13–1.48, 0.24–4.70, 77.50–332.50, and 0.16–0.96 mg ⁄ L, respectively, and showed no notable differences between storage vessels or periods. Moreover, Al and Cu were considerably higher in earthenware-jar-stored awamori, whereas Al, Cu, Fe, and Mn were markedly higher in aged awamori. These results suggest the possibility of mineral elution catalyzing the oxidation of sotolon precursors in earthenware jars and provide a foundation for further research on the mechanism of sotolon generation in awamori.</p>

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Characterization of Essential Oil Composition, Polymethoxyflavones, Total Carotenoids, and Sensory Properties of Japanese and Taiwanese Hirami Lemon (Citrus depressa Hayata).

Shimomura M, Tamura Y, Asikin Y, Oe M, Yamamoto M, Mitsube F, Lin SY, Arakaki M, Ayustaningwarno F, Takara K, Wada K

Journal of oleo science   75 ( 4 ) 465 - 476   2026 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography-Mass Spectrometry and Multivariate Analysis.

Ayu AM, Katherinatama A, Asikin Y, Oe M, Takara K, Anjani G, Afifah DN, Rustanti N, Ayustaningwarno F

Journal of food science ( Journal of Food Science )  90 ( 10 ) e70587   2025.10 [ Peer Review Accepted ]

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ABSTRACT The incorporation of citrus‐based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualities. In this study, the aroma profiles of sesame, palm, and coconut oils flavored with three tropical citrus species, Kaffir lime (Citrus hystrix), Key lime (Citrus aurantifolia), and Nasnaran (Citrus amblycarpa), were investigated. Citrus‐flavored vegetable oils were prepared by blending various concentrations of fresh citrus slices (60%, 100%, and 140% w/v) with oils. Volatile organic compounds of the citrus‐flavored oils were analyzed using headspace gas chromatography–mass spectrometry. Monoterpene hydrocarbons, particularly limonene, β‐pinene, and β‐thujene, dominated the profiles (95.91%–99.88%), with Kaffir lime and Nasnaran contributing richer and more complex aroma profiles compared to Key lime. Coconut oil yielded the highest proportion of monoterpene hydrocarbons (ca. 99%), with minimal levels of other volatiles, which may be related to its medium‐chain saturated fatty acid content. In contrast, the other oils displayed greater chemical diversity, including esters, ketones, and pyrazines. Multivariate evaluations, such as hierarchical clustering and principal component analysis, demonstrated that the citrus type was the primary driver of volatile differentiation, surpassing the oil matrix and citrus concentration effects. Additionally, partial least squares–discriminant analysis highlighted ocimenes as key volatile markers responsible for volatile discrimination across oil types (VIP = 1.57–2.17). These findings underscore the importance of selecting appropriate citrus varieties and concentrations to differentiate volatile profiles of citrus‐flavored vegetable oils, provide novel insights into potent aroma–matrix interactions, and support the development of customized, naturally flavored oils for culinary and functional applications. Practical Applications Edible oils, such as sesame, palm, and coconut, can be utilized to extract volatile organic compounds from citrus fruits, resulting in citrus‐flavored vegetable oils with distinctive aroma profiles. The outcomes of this research can benefit both food producers and consumers looking for flavor‐enhanced, locally sourced vegetable oils.

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The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.

Asikin Y, Nakaza Y, Oe M, Arakaki E, Maeda G, Kaneda H, Takara K, Wada K

Foods (Basel, Switzerland) ( Foods )  14 ( 9 )   2025.04 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blending (10%:90%, 50%:50%, 75%:25%, and 90%:10%) on color traits, non-volatile and volatile compounds, retronasal aroma release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson's negative correlations between the ICUMSA value and both color space indices (r = -0.9554 and r = -0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (p < 0.05). As the raw sugar proportion increased from 10 to 90%, the concentrations of total volatile compounds and Maillard reaction products (MRPs), such as pyrazines, furans, and furanones, also decreased significantly from 62.58 to 22.73 µg/100 g and 34.75 to 6.80 µg/100 g, respectively. Reduced intensities of ion masses of in-mouth and in-nose retronasal odors from volatile MRPs, as well as roasted aroma and richness properties, were observed in processed brown sugars with greater raw sugar content. Taken together, a higher proportion of raw sugar in processed brown sugar manufacturing enhances brightness while reducing acidity and aftertaste; however, increased NCS content results in darker products with greater roasted aroma and richness, affecting flavor quality.

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Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins

Katherinatama, A; Asikin, Y; Amano, R; Hajar-Azhari, S; Yudianto, D; Widyahapsari, DAN; Widarta, IWR; Takara, K; Wada, K

CHEMOSENSORS ( Chemosensors )  13 ( 5 )   2025.04 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

Asikin, Y; Nakaza, Y; Oe, M; Kaneda, H; Maeda, G; Takara, K; Wada, K

APPLIED SCIENCES-BASEL ( Applied Sciences (Switzerland) )  14 ( 24 ) 11617 - 11617   2024.12 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p &lt; 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists’ noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS.

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Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit.

Katherinatama A, Asikin Y, Shimoda K, Shimomura M, Mitsube F, Takara K, Wada K

Foods (Basel, Switzerland) ( Foods )  13 ( 21 )   2024.10 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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In silico and in vitro Characterizations of Rodent Tuber (Typhonium flagelliforme) Mutant Plant Isolates against FXR Receptor on MCF-7 Cells.

Sianipar NF, Hadisaputri YE, Assidqi K, Salam S, Yusuf M, Destiarani W, Purnamaningsih R, So IG, Takara K, Asikin Y

Journal of Oleo Science ( 公益社団法人 日本油化学会 )  73 ( 10 ) 1349 - 1360   2024.10 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p><i>Typhonium flagelliforme</i> (<i>T. flagelliforme</i>) is an Indonesian rodent tuber plant traditionally used to treat cancer diseases. Although gamma-ray irradiation has been used to increase the content in the chemical compounds of the <i>T. flagelliforme</i> plants with anticancer activity ten times effective, the specific effect of the isolated compounds from the mutant plants has never been reported yet. The potential cytotoxic agents were characterized via nuclear magnetic resonance spectroscopy, infrared spectroscopy, and mass spectrometry as stigmasterol and 7α-hydroxyl stigmasterol; and their anticancer activity was investigated. The <i>in silico</i> biochemical profile of the two compounds were analyzed by molecular docking and molecular dynamics simulation to confirm its interaction with the agonist binding site of Farsenoid X receptor (FXR). Stigmasterol and 7α-hydroxyl stigmasterol can act as a competitive regulator with a high-affinity for the FXR. The results also showed that stigmasterol and 7α-hydroxyl stigmasterol were the most potential and active fraction of the <i>T. flagelliforme</i> mutant plant against the MCF-7 human breast cancer cell line, with IC ₅₀ value 9.13 µM and 12.97 µM, compared with cisplastin as a control about 13.20 µM. These results demonstrate the potential of stigmasterol and 7α-hydroxyl stigmasterol in <i>T. flagelliforme</i> mutant plants to act towards cancer diseases.</p>

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Genetic Characteristics and Volatile Organic Compounds of Leaves and Fruit Edible Parts of Citrus depressa Hayata from Different Geographic Origins

Moena Oe, Yonathan Asikin, Misaki Kashima, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara, Koji Wada

Horticulturae ( MDPI AG )  10 ( 9 ) 939 - 939   2024.09 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Citrus depressa Hayata is a citrus cultivar grown in Japan and Taiwan. To assess the differences in genetic characteristics and volatile organic components (VOCs) in the leaves and edible parts of the fruits of 23 C. depressa accessions from different geographic origins, the tissues were analyzed using cleaved amplified polymorphic sequence markers and gas chromatography-mass spectrometry. A phylogenetic cluster analysis demonstrated that Kagoshima accessions had a close genetic relationship with one another, with Okinawan “Izumi kugani-like” being the most distinct accession. The predominant volatiles in the leaves were γ-terpinene, p-cymene, limonene, and linalool. Multivariate analysis and volcano plots revealed distinct volatiles in the leaves of each cultivation region: piperitone and citronellal (Kagoshima); 5,9,9-trimethyl-spiro[3.5]non-5-en-1-one (Okinawa); and hexanal (Taiwan). Furthermore, the edible parts of Taiwanese fruits contained abundant amounts of monoterpenes, including linalool and 1,8-cineole. In contrast, Kagoshima and Okinawa accessions were rich in aldehydes and esters, respectively. In conclusion, the genetic and volatile profiles of 23 C. depressa accessions of different origins could be distinguished, and multivariate analysis suggested that C. depressa contains diverse VOCs depending on where it is cultivated. These findings demonstrate the exclusivity of C. depressa resources in each region, which could assist farmers and agro-industries in promoting food products derived from C. depressa fruits.

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Physicochemical, Carotenoid, Metabolite, and Volatile Organic Compound Profiling of Okinawan Shiikuwasha (Citrus depressa Hayata) and Calamansi (C. microcarpa Bunge)

Moena Oe, Yonathan Asikin, Fumimasa Mitsube, Yasuyo Sekiyama, Kensaku Takara, Koji Wada

Applied Sciences ( MDPI AG )  14 ( 15 ) 6746 - 6746   2024.08 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines (“Izumi kugani”, “Izumi kugani-like”, and “Ogimi kugani”) and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business.

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Verification of In Vitro Anticancer Activity and Bioactive Compounds in Cordyceps Militaris-Infused Sweet Potato Shochu Spirits.

Sakao K, Sho C, Miyata T, Takara K, Oda R, Hou DX

Molecules (Basel, Switzerland) ( Molecules (Basel, Switzerland) )  29 ( 9 )   2024.05 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Gas chromatography-mass spectrometry-based electronic nose, glycosidically bound volatile, and alcohol-acyltransferase activity profiles of Okinawan pineapple

Asikin, Y; Kohama, A; Kudaka, T; Maekawa, R; Kobayashi, T; Takeuchi, M; Kamiyoshihara, Y; Takara, K; Wada, K

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( International Journal of Food Science and Technology )  59 ( 10 ) 7932 - 7941   2024.04 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Summary A recent increase in the demand for pineapple necessitates the development of new varieties with superior flavour quality. In this study, we characterised the volatile profiles of three new Okinawan pineapple breeding lines using gas chromatography (GC)–mass spectrometry (MS)‐based electronic nose (e‐nose), glycosylated volatiles, and alcohol‐acyltransferase (AAT) activity measurements. The volatile profiles of the fruits were selected using the GC–MS‐e‐nose and visualised using multivariate statistical plots. The glycosidically bound compounds were collected by solid‐phase extraction and hydrolysed by β‐glucosidase. In total, 12 hydroxyl‐group substances, including chavicol (medicinal‐herbal aroma), geraniol (floral‐sweet), and linalool (floral‐citrus), were released from these glycosides. Crude enzymes containing AAT were extracted, and their in vitro activities in 2‐methylbutyl acetate production were highly related to their contents. These results provide information regarding volatile profiles and bounded‐aroma resources, as well as the esterification potential of new Okinawan pineapple breeding lines for use in the agro‐food industry.

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Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography-Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

Asikin, Y; Kawahara, M; Kochi, S; Maekawa, R; Omine, Y; Takeuchi, M; Takara, K; Wada, K

CHEMOSENSORS ( Chemosensors )  11 ( 10 ) 512 - 512   2023.10 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’, ‘No. 25’, ‘No. 26’, ‘No. 27’, and ‘No. 28’. The total volatiles in the cryopulverized fruit flesh were examined using headspace gas-chromatography–mass-spectrometry-based electronic nose analysis. The total ion masses of the volatiles were visualized using principal component analysis, and three replicates of each line with comparable volatile characteristics were selected. Furthermore, the composition of the volatile components in these replicates was assessed, and the odor activity values (OAVs) were calculated. The breeding lines varied in the quantity and composition of their volatile compounds, which were predominantly esters, ketones, terpenes, and alcohols. The ‘No. 22’ fruit contained a greater content of volatiles than the other lines. Moreover, 14 volatiles with OAV &gt; 1 were accounted as aroma-active compounds, and their variations were distinguished as follows: the highest OAV (786.96) was recorded for methyl 2-methylbutanoate of the ‘No. 26’ line; 2,5-dimethyl-4-methoxy-3(2H)-furanone was superior in the ‘No. 26’ and ‘No. 27’ lines; and δ-decalactone was only present in the ‘No. 22’ and ‘No. 27’ fruits, suggesting different potent practical uses for these new breeding lines.

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Multivariate Profiling of Metabolites and Volatile Organic Compounds in Citrus depressa Hayata Fruits from Kagoshima, Okinawa, and Taiwan.

Asikin Y, Tamura Y, Aono Y, Kusano M, Shiba H, Yamamoto M, Mitsube F, Lin SY, Takara K, Wada K

Foods (Basel, Switzerland) ( Foods )  12 ( 15 ) 2951   2023.08 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada

Applied Sciences ( MDPI AG )  13 ( 11 ) 6402 - 6402   2023.05 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality.

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Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.

Ayustaningwarno F, Asikin Y, Amano R, Vu NT, Hajar-Azhari S, Anjani G, Takara K, Wada K

Foods (Basel, Switzerland) ( Foods )  12 ( 7 ) 1406 - 1406   2023.03 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.

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Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (<i>Ananas comosus</i>)

Asikin Yonathan, Shimoda Kazuki, Takeuchi Makoto, Maekawa Ryota, Kamiyoshihara Yusuke, Takara Kensaku, Wada Koji

APPLIED SCIENCES-BASEL ( Applied Sciences (Switzerland) )  12 ( 19 ) 9522 - 9522   2022.10 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three Okinawan pineapple cultivars (‘N67-10’, ‘Yugafu’, and ‘Yonekura’). The free volatile components of squashed pineapple juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). The glycosides were collected through solid-phase extraction, hydrolyzed by β-glucosidase, and the released volatile compounds were measured. The sugar moieties of the glycosides were confirmed using GC-MS, and their glycoside constituents were analyzed using liquid chromatography (LC)-MS. Okinawan pineapple varied in its content and composition of free volatile components, which were predominantly comprised of esters, followed by alcohols, terpenes, and ketones. Eight hydroxyl-group compounds, including chavicol, eugenol, geraniol, phenylethyl alcohol, benzyl alcohol, 2-ethyl-1-hexanol, 1-hexanol, and 3-methyl-2-butenol, were released from their glycosylated forms via enzymatic hydrolysis, wherein the amounts of most of them were greater in ‘Yonekura’ than in the other cultivars. Moreover, two glycosides, chavicol-O-β-D-glucopyranoside and eugenol-O-β-D-glucopyranoside, were identified in all the cultivars, wherein the aglycones of both glycosides could be potential odor sources of the medicinal-herbal aromas. These results provide important information regarding both volatile-aroma qualities and bounded-aroma resources in Okinawan pineapple for fresh consumption and agroindustrial processing.

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Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill

Tsuchida Eito, Maeda Goki, Tanahara Naoya, Sawai Yusuke, Takara Kensaku, Wada Koji

Nippon Shokuhin Kagaku Kogaku Kaishi ( Japanese Society for Food Science and Technology )  69 ( 7 ) 361 - 367   2022 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>The ingestion of agricultural products containing gamma-aminobutyric acid (GABA) may improve blood pressure conditions, as indicated by Foods with Function Claims entries. Recently, a modified <i>Luffa aegyptiaca</i> product was developed to have high GABA content. The objective of this study was to investigate the quantification of GABA levels in <i>Luffa aegyptiaca</i> by simple methods used in research and development and product quality assurance. The results showed a significant and strong positive correlation between the HPLC method and the enzymatic assay, suggesting that the use of an enzymatic assay for GABA quantification is equally as robust as the HPLC method.</p>

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Blood Pressure Lowering Effect of Sponge Gourd (<i>Luffa aegyptica</i> Mill.) Containing <i>γ</i>-aminobutyric Acid (GABA) in Spontaneously Hypertensive Rats and GABA Enrichment in Sponge Gourd Pickle

TAKARA Kensaku, OHNISHI Ryuko, WADA Koji, MAEDA Goki, TANAHARA Naoya, SAWAI Yusuke

Food Preservation Science ( Japan Association of Food Preservation Scientists )  48 ( 2 ) 51 - 57   2022 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> Gamma-aminobutyric acid (GABA) is known for its blood pressure-lowering effect. We investigated this function in spontaneously hypertensive rats (SHR) on sponge gourd chronic administration and attempted to increase GABA concentration in sponge gourd via pickling. A single oral dose of GABA (5-mg/10-mℓ/kg) or sponge gourd extract (containing 2-mg GABA/10-mℓ/kg) significantly decreased SHR blood pressure after 6 h postadministration (<i>p</i><0.05). Compared to the control group, a significantly slower increase in blood pressure was observed after 7 to 10 weeks post GABA or gourd diet feeding (<i>p</i><0.01), and this difference was maintained throughout the entire administrations. However, the GABA content in cut sponge gourd was doubled by vacuum-packing followed by refrigeration for 3 days. Moreover, there was an increment in GABA concentration due to monosodium glutamate (MSG) addition on pickled lyophilized gourd powder upon heating at 60℃ for 15 min at pH 5.5. Additionally, the concentration was enhanced thrice when fresh gourd was soaked in 0.2% MSG solution, vacuum-packed, and heated at 60℃ for 15 min. Taken together, sponge gourd containing GABA could lower blood pressure on SHR and its GABA concentration could be enhanced by pickling preservation.</p>

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Relationship between the <i>γ</i>-Aminobutyric Acid (GABA) Content and the Different Fruit Parts, Number of Days after Pollination, and Harvest Time of Loofah (<i>Luffa aegyptiaca</i> Mill.)

MAEDA Goki, HIROSE Naoto, TSUCHIDA Eito, ONDA Satoshi, TANAHARA Naoya, TAMAKI Moritoshi, TAKARA Kensaku, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  48 ( 5 ) 227 - 234   2022 [ Peer Review Accepted ]

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<p> Loofah (<i>Luffa aegyptiaca</i> Mill.) is an annual vine belonging to the family Cucurbitaceae that is native to Southeast Asia. The immature fruits of loofah are a popular traditional vegetable in the Okinawa Prefecture, Japan. We investigated the distribution of <i>γ</i>-aminobutyric acid (GABA) in loofah fruits. In addition, we also investigated the relationship between the GABA content in loofah and the harvest time. We found that the GABA content in loofah was higher in the placenta than that in the other parts of the fruit, and that the GABA content decreased with fruit enlargement after pollination. Furthermore, we found that loofahs on the market vary substantially in not only fruit length and diameter but also GABA content.</p>

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Odorous volatiles and methoxypyrazines responsible for the musty- peanut aroma in microwave-heated sponge gourd (Luffa cylindrica)

Asikin Yonathan, Tanahara Naoya, Maeda Goki, Tsuchida Eito, Hirose Naoto, Oe Moena, Takara Kensaku, Wada Koji

FOOD SCIENCE AND TECHNOLOGY RESEARCH ( 公益社団法人 日本食品科学工学会 )  27 ( 6 ) 933 - 938   2021.11 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>Microwave heating results in the generation of odorous compounds in sliced sponge gourd (<i>Luffa cylindrica</i>). Herein, the odorous components of microwave-heated sponge gourd were extracted, and the volatiles were separated by a solvent-assisted flavor evaporation technique. Subsequently, gas chromatography (GC)–olfactometry analysis identified 10 compounds in the aroma extract including unsaturated aliphatic aldehydes (3-hexenal; 2-octenal), alcohols (3-hexen-1-ol; 1-octen-3-ol), and ketones (1-octen-3-one; 1,5-octadien-3-one), which might be responsible for the typical green-grassy and metallic characteristics. Microwave heating could also promote the nonenzymatic browning reaction in the softened gourd to release methional and 2-acetyl-1-pyrroline, which have boiled potato and roasted-peanut odors, respectively. Furthermore, preparative GC–mass spectrometry was used to distinguish two methoxypyrazines (3,5-dimethyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine) responsible for a highly noticeable, unpleasant musty-peanut aroma in heated sponge gourd. Moreover, 3-isopropyl-2-methoxypyrazine might also generate an unlikeable earthy odor, resulting an off-flavor, and thus could be used as one of quality markers in sponge gourd.</p>

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Anti-tyrosinase properties of different species of turmeric and isolation of active compounds from <i>Curcuma amada</i>

Akter Jesmin, Islam Md Zahorul, Hossain Md Amzad, Takara Kensaku

MEDICINAL CHEMISTRY RESEARCH ( Medicinal Chemistry Research )  30 ( 9 ) 1669 - 1676   2021.09 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Turmeric is traditionally used as a skin cosmetic in some religious and cultural occasions on the Indian subcontinent. In this study, we compared the tyrosinase inhibitory properties of four Curcuma spp., namely, C. xanthorrhiza, C. aromatica, C. amada, and C. zedoaria. Bioassay-guided isolation and purification of tyrosinase inhibitors using silica gel column and high-performance liquid chromatography. Structural identification of the compounds was conducted using 1H NMR, 13C NMR, and liquid chromatography-tandem mass spectrometry. C. amada showed the highest tyrosinase inhibitory activity, with an IC50 of 53.4 μg/mL. Therefore, it was chosen for the isolation and purification of tyrosinase inhibitors. The purified compounds were zederone (1), furanodienone (2), 1,5-epoxy-3-hydroxy-1-(3,4-dihydroxy-5-methoxyphenyl)-7-(4-hydroxyphenyl) heptanes (3), 3,5-dihydroxy-1-(3,4-dihydroxyphenyl)-7-(4-hydroxy-3-methoxyphenyl) heptanes (4) and 1,5-epoxy-3-hydroxy-1-(3,4-dihydroxy-5-methoxyphenyl)-7-(4-hydroxy-3-methoxyphenyl) heptanes (5). The IC50 values for the mushroom anti-tyrosinase activity of compounds 1, 2, 3, 4, and 5 were 108.2, 89.2, 92.3, 21.7, and 41.3 µM, respectively. These compounds also inhibited intracellular tyrosinase activity, thus reducing melanin synthesis in B16F10 melanoma cells. Compound 4 showed significantly stronger anti-tyrosinase activity than that of arbutin (a positive control drug). No significant difference was observed in the tyrosinase inhibitory effect between compound 5 and arbutin. Our findings strongly suggest that C. amada is a promising source of natural tyrosinase inhibitors to prevent melanogenesis and could be used as a whitening cosmetic. [Figure not available: see fulltext.]

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Syringin: A Phenylpropanoid Glycoside Compound in Cirsium brevicaule A. GRAY Root Modulates Adipogenesis.

Hossin AY, Inafuku M, Takara K, Nugara RN, Oku H

Molecules (Basel, Switzerland) ( Molecules )  26 ( 6 )   2021.03 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Cirsium brevicaule A. GRAY is a wild perennial herb, and its roots (CbR) have traditionally been used as both food and medicine on the Japanese islands of Okinawa and Amami. The present study evaluated the antiadipogenic effect of CbR using mouse embryonic fibroblast cell line 3T3-L1 from JCRB cell bank. Dried CbR powder was serially extracted with solvents of various polarities, and these crude extracts were tested for antiadipogenic activity. Treatment with the methanol extract of CbR showed a significant suppression of lipid accumulation in 3T3-L1 cells. Methanol extract of CbR was then fractionated and subjected to further activity analyses. The phenylpropanoid glycosidic molecule syringin was identified as an active compound. Syringin dose dependently suppressed lipid accumulation of 3T3-L1 cells without cytotoxicity, and significantly reduced the expressions of peroxisome proliferator-activated receptor gamma, the master regulator of adipogenesis, and other differentiation markers. It was demonstrated that syringin effectively enhanced the phosphorylation of the AMP-activated protein kinase and acetyl-CoA carboxylase. These results indicate that syringin attenuates adipocyte differentiation, adipogenesis, and promotes lipid metabolism; thus, syringin may potentially serve as a therapeutic candidate for treatment of obesity.

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Phenolic constituents of sugarcane bagasse and juice extracts

Kensaku Takara, Tomoro Goeku, Yuki Higa, Asahiro Kamiya, Kiyoaki Miyasaka, Toshikazu Kawai

Food Preservation Science ( Japan Association of Food Preservation Scientists )  47 ( 1 ) 19 - 25   2021.01 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.)

Naoto Hirose, Goki Maeda, Naoya Tanahara, Kensaku Takara, Koji Wada

Food Science and Technology Research ( Japanese Society for Food Science and Technology )  27 ( 1 ) 57 - 61   2021.01 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.)

Hirose N.

Food Science and Technology International, Tokyo ( 公益社団法人 日本食品科学工学会 )  27 ( 1 ) 57 - 61   2021 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>In the present study, we examined the use of lactic acid bacteria as a starter for the production of pickled luffa. A starter culture of lactic acid bacteria was added to a brine containing 1% of glucose and NaCl that was used to make pickled luffa. Fermentation at 10 °C for 7 days resulted in an increase in the γ-aminobutyric acid content of pickled luffa in all the strains. In <i>Lactococcus lactis</i> NH-61, pickled luffa had good taste and its browning was suppressed. <i>Lactobacillus sakei</i> MMF-LS151 was excellent in regarding the acidity of brine, but led to the browning of pickled luffa. To the best our knowledge, this is the first report on the production of good tasting low-salt pickled luffa.</p>

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Phenolic Constituents of Sugarcane Bagasse and Juice Extracts

TAKARA Kensaku, GOEKU Tomoro, HIGA Yuki, KAMIYA Asahiro, MIYASAKA Kiyoaki, KAWAI Toshikazu

Food Preservation Science ( Japan Association of Food Preservation Scientists )  47 ( 1 ) 19 - 25   2021 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> The phenolic constituents in three sugarcane extracts—bagasse extract (BE), bagasse hydrothermal extract (BHE), and sugarcane juice extract (SJE)—were studied for antioxidant properties using LC coupled to a photodiode array detector and an electrospray ionization mass spectrometer (ESI-MS). The LC-UV/MS chromatogram of the BE showed a signal similar to that of the BHE. Syringic acid (1), 4-hydroxybenzaldehyde (2), <i>p</i>-coumaric acid (3), vanillin (4), syringaldehyde (5), and ferulic acid (6) were detected in the BE and BHE, while the profile of SJE was different; only compounds 4 and 5 were detected in the SJE. In this work, we attempted to elucidate the chemical structure of an unknown peak in the spectrum of the BE. Subsequently, (4<i>E</i>) -3,5-bis (4-hydroxyphenyl) pent-4-enoic acid (7) was identified by a spectral investigation. These seven phenolic compounds were quantified by selective ion mass chromatography (SIM) using LC-MS, and the accumulated contents were 130.3, 105.2 and 1.4mg/g of dry weight in the BE, BHE, and SJE, respectively. Furthermore, each of the seven phenolics and three extracts was examined for antioxidative activity by measurement of the H-ORAC value. These values for the BE, BHE, and SJE were estimated to be 9319, 9417 and 9276 <i>μ</i>mol Trolox equivalent/g D.W., respectively. Therefore, the contributions of these seven phenolics to the H-ORAC values were 23.9% for BE, 24.5% for BHE and 0.3% for SJE of the total H-ORAC value.</p>

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Comparison of Analyzed and Calculated Values of Gamma-Aminobutyric Acid (GABA) Intake from Hospital Diet.

Ito S, Takara K, Shiroma K, Namihira C, Todoriki H

Journal of nutritional science and vitaminology ( 一般財団法人 学会誌刊行センター )  67 ( 2 ) 139 - 142   2021 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>Intake of gamma-aminobutyric acid (GABA) from nutritionally controlled hospital diet was analyzed and compared with those estimated by calculation. Thirty meals provided at a hospital in Okinawa were sampled. GABA content per meal were measured by HPLC and calculated from GABA content data in foods as much as available. As a result, out of a total of 30 meals, only 49.3% of the weight of food that appeared in the meals could be calculated. The analyzed and calculated median daily GABA intake was 67.3 mg and 30.0 mg. Overall, the calculated values were lower than the analytical values, but there was a significant positive correlation (<i>r</i>_s=0.618, <i>p</i><0.001). The more complete the database on GABA content, the more accurate the GABA intake could be estimated by calculation.</p>

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Physicochemical, antioxidant, volatile component, and mass spectrometry‑based electronic nose analyses differentiated unrefined non‑centrifugal cane, palm, and coconut sugars

Monthana Weerawatanakorn, Yonathan Asikin, Sudthida Kamchonemenukool, Hajime Tamaki, Kensaku Takara, Koji Wada

Journal of Food Measurement and Characterization ( Springer )  15 ( 2 ) 1563 - 1577   2020.11 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Pharmacological activities of 4-methylene-8-hydroxybisabola-2,10-diene-9-one, a new compound isolated from Ryudai gold (Curcuma longa).

Akter J, Islam Z, Hossain A, Takara K

Naunyn-Schmiedeberg's archives of pharmacology ( Naunyn-Schmiedeberg's Archives of Pharmacology )  393 ( 2 ) 191 - 201   2020.02 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Endothelium-independent and calcium channel-dependent relaxation of the porcine cerebral artery by different species and strains of turmeric.

Akter J, Islam MZ, Hossain MA, Kawabata S, Takara K, Nguyen HTT, Hou DX, Miyamoto A

Journal of traditional and complementary medicine ( Journal of Traditional and Complementary Medicine )  9 ( 4 ) 297 - 303   2019.10 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Isolation and structural elucidation of antifungal compounds from Ryudai gold (Curcuma longa) against Fusarium solani sensu lato isolated from American manatee.

Akter J, Islam MZ, Takara K, Hossain MA, Sano A

Comparative biochemistry and physiology. Toxicology & pharmacology : CBP ( Comparative Biochemistry and Physiology Part - C: Toxicology and Pharmacology )  219   87 - 94   2019.05 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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In a previous study, we reported that Curcuma longa strain Ryudai gold (RD) showed antifungal activity against Fusarium solani sensu lato (FSSL) among the different species and varieties of turmeric. The present study focused on isolation, identification and structural elucidation of antifungal compounds in RD. The ethyl acetate (EtOAc) fraction was eluted with n-hexane and EtOAc with gradually increasing the concentration of EtOAc (n-hexane:EtOAc 100:0 80:20 60:40, 40:60, 20:80 and 0:100). The antifungal compounds were isolated from the most effective fraction by using silica gel, TOYOPEARL® HW-40F column, and high-performance liquid chromatography. Structural identification of the antifungal compounds was conducted using 1H NMR, 13C NMR, and liquid chromatography-tandem mass spectrometry. The MeOH extract of the rhizome of RD inhibited the growth of FSSL in a concentration-dependent manner. The EtOAc fraction of the MeOH extract of RD demonstrated the highest antifungal activity against FSSL. The purified antifungal compounds were turmeronol B (1), turmeronol A (2), (E)-α-atlantone (3), dihydrobisdemethoxycurcumin (4), demethoxycurcumin (5) and curcumin (6). These six compounds showed concentration-dependent antifungal activity against FSSL. The concentration required for 50% growth inhibition (IC50) of the four isolates of FSSL ranged from 116 to172, 127 to 185, 88 to 109, 90 to 112, 74 to 80 and 63 to 68 μM/L for turmeronol B, turmeronol A, (E)-α-atlantone, dihydrobisdemethoxycurcumin, demethoxycurcumin and curcumin, respectively. These results suggested that RD contained potential antifungal compounds that could be useful to control FSSL. The isolated compounds of RD can be a good source of natural antifungal agents or the lead compounds for the development of new synthetic drugs.

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Isolation and structural elucidation of antifungal compounds from Curcuma amada

Akter J

Asian Pacific Journal of Tropical Medicine ( Asian Pacific Journal of Tropical Medicine )  12 ( 3 ) 123 - 129   2019.03

Type of publication: Research paper (scientific journal)

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Study of the Interrelation between Variations in Sugarcane Juice Contents and Qualities of Non-Centrifugal Brown Sugar "Kokuto" during Production

HIROSE Naoto, MAEDA Goki, TAKARA Kensaku, WADA Koji

Food preservation science ( Japan Association of Food Preservation Scientists )  45 ( 3 ) 141 - 147   2019.03 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds.

Akter J, Hossain MA, Takara K, Islam MZ, Hou DX

Comparative biochemistry and physiology. Toxicology & pharmacology : CBP ( Comparative Biochemistry and Physiology Part - C: Toxicology and Pharmacology )  215   9 - 17   2019.01 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Study of the Interrelation between Variations in Sugarcane Juice Contents and Qualities of Non-Centrifugal Brown Sugar "<i>Kokuto</i>" during Production

HIROSE Naoto, MAEDA Goki, TAKARA Kensaku, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  45 ( 3 ) 141 - 147   2019 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> The interrelation between variations in sugarcane juice contents and the qualities of non-centrifugal brown sugar, "<i>Kokuto</i>", was investigated during the production period of <i>Kokuto</i> in 2014 and 2015. Large variations were observed in sugarcane juice contents, including the reducing sugar ratio, amino acid, organic acid, and sodium contents. Many components of sugarcane juice and <i>Kokuto</i> were positively correlated. Therefore, the component of sugarcane juice, sugarcane, was shown to be reflected in the contents of <i>Kokuto</i>. The apparent sugar purity of sugarcane juice was correlated with the hardness, moisture, and water activity of <i>Kokuto</i>. As a result, it was suggested that management of the apparent sugar purity during the production process is important for stabilizing the quality of <i>Kokuto</i>. Taste sensor measurement values showed a large fluctuation in the saltiness of <i>Kokuto</i>. "Salty taste" was positively correlated with the acetic acid, sodium, and calcium contents, but negatively correlated with the amino acid content of sugarcane juice.</p>

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Plant growth inhibitors in turmeric (Curcuma longa) and their effects on Bidens pilosa

Akter J. Islam MD Z, Takara K, Hossain MD A, Gima S, Hou DX

Weed Biology and Management ( Weed Biology and Management )  18 ( 3 ) 136 - 145   2018.09 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Antifungal Activity of Various Species and Strains of Turmeric (Curcuma SPP.) Against Fusarium Solani Sensu Lato

Akter J, Hossain MA, Sano A, Takara K, Islam MZ, Hou DX

Pharmaceutical Chemistry Journal ( Pharmaceutical Chemistry Journal )  52 ( 4 ) 320 - 325   2018.07 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens).

Manikharda, Takahashi M, Arakaki M, Yonamine K, Hashimoto F, Takara K, Wada K

Journal of Oleo science ( 公益社団法人 日本油化学会 )  67 ( 1 ) 113 - 123   2018.01 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>Shimatogarashi (<i>Capsicum frutescens</i>) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, and aromatic compounds; and antioxidant activity in three stages of maturity (green (immature), orange (turning), and red (mature) stages) were characterized. The results indicated that the concentration of organic acids, including ascorbic, citric, and malic acid, increased during ripening. In addition, the amount of capsaicinoids, which are responsible for the pungent taste of chili peppers, increased as the fruit matured to the orange and red stages. The volatile compound profile of Shimatogarashi was dominated by the presence of esters, which mainly contributed to fruity notes. The total amount of volatile compounds analyzed by gas chromatography-headspace solid-phase microextraction (GC-HS-SPME), especially esters, decreased as the fruit changed in color from green to red. This was in contrast to the amount of terpenoids, especially limonene, which increased at the red stage, denoting a change in flavor from fruity to a more citrus-like aroma. Based on the total phenolic content (TPC), the oxygen radical absorbance capacity (ORAC) and the diphenylpicrylhydrazyl (DPPH) free radical method, the antioxidant capacity of Shimatogarashi showed an increase at the mature red stage. However, while the red stage showed higher pungency and antioxidant capacity as well as an attractive color, the results of aromatic compound analysis revealed that the immature green stage had the advantages of having pleasant fruity smell, making it suitable for use in condiments.</p>

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Isolation and characterization of allelopathic compounds from the indigenous rice variety ‘boterswar’ and their biological activity against Echinochloa crus-galli L

S. M. Masum, M. A. Hossain, H. Akamine, J. I. Sakagami, T. Ishii, S. Gima, T. Kensaku, P. C. Bhowmik

Allelopathy Journal   43 ( 1 ) 31   2018.01 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Aqueous methanol extracts of the Bangladesh indigenous rice (Oryza sativa L.ssp. indica) variety „Boterswar‟ inhibited the germination and seedling growth of Lepidium sativum L. and Echinochloa crus-galli L. Beauv which suggested that this variety may contain phytotoxic substance(s). Four biologically active compounds, syringaldehyde (4-hydroxy-3,5-dimethoxybenzaldehyde), (-) loliolide, 3β-hydroxy-5α,6α-epoxy-7-megastigmen-9-one and 3-hydroxy-β-ionone, were isolated from the ethyl acetate phase using several chromatographic steps. The chemical structures of the compounds were determined through electrospray ionization and spectroscopic analyses. The biological activity of these compounds showed that concentration > 10 μM significantly inhibited the root and shoot growth of E. crus-galli seedlings, and the I50 (50% growth inhibition) values ranged from 16.03 to 27.23 μM and 23.94 to 75.49 μM for root and shoot growth, respectively. The four compounds synergistically suppressed the growth of E. crus-galli more strongly than the individual compounds. Thus, the indigenous rice „Boterswar‟ has potential use for weed management and this indigenous variety could be used to develop a new commercial rice variety that may suppress weeds.

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Screening of Lactic Acid Bacteria for Production of GABA-Enriched Non-Centrifugal Brown Sugar "<i>Kokuto</i>", Isolated from Sugar Cane Bagasse

HIROSE Naoto, MAEDA Goki, TERUYA Ryo, TAKARA Kensaku, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  44 ( 1 ) 17 - 21   2018 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> Novel lactic acid bacteria <i>Enterococcus</i> sp. AG34 was isolated from sugar cane bagasse. AG34 was grown in sugar cane juice and produced <i>γ</i>-aminobutyric acid (GABA), for which addition of yeast extract was not necessary. AG34 was inoculated into sugar cane juice containing 0.2% sodium glutamate and cultured at 30℃. GABA-enriched <i>Kokuto</i> containing 357.4 mg GABA per 100 g <i>Kokuto</i> was made from juice that was fermented for 24 h. In addition, the data suggested that AG34 does not produce any substance that inhibits the solidification of <i>Kokuto</i>.</p>

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Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

Manikharda, Takahashi Makoto, Arakaki Mika, Yonamine Kaoru, Asikin Yonathan, Takara Kensaku, Wada Koji

Food Science and Technology Research ( 社団法人 日本食品科学工学会 )  23 ( 3 ) 427 - 435   2017.03 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p>Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (<i>Capsicum frutescens</i>) were compared to Takanotsume peppers (<i>Capsicum annuum</i>) as the control. Compositions of organic acids and capsaicinoids differed between the peppers. Malic acid was the prevalent organic acid in Shimatogarashi, while citric acid was prevalent in Takanotsume. Shimatogarashi had higher capsaicin and dihydrocapsaicin contents compared to Takanotsume. In terms of volatile compound compositions, the prevalent compounds in Shimatogarashi and Takanotsume peppers were hexanal and 10<i>s</i>,11<i>s</i>-himachala-3(12),4-diene, respectively. Overall, Shimatogarashi peppers were brightly colored, highly pungent with a fresh and fruity aroma, while Takanotsume peppers were dark red, moderately pungent with a warm and herbaceous aroma. As suggested by their total phenolic content and ORAC, Shimatogarashi peppers showed higher antioxidant activity compared to Takanotsume peppers.</p>

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In vivo and in vitro anti-obesity activities of dihydropyranocoumarins derivatives from Peucedanum japonicum Thunb

Naoyuki Taira, Ruwani N. Nugara, Masashi Inafuku, Kensaku Takara, Takayuki Ogi, Toshio Ichiba, Hironori Iwasaki, Takafumi Okabe, Hirosuke Oku

JOURNAL OF FUNCTIONAL FOODS ( ELSEVIER SCIENCE BV )  29   19 - 28   2017.02 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Several types of coumarins have been isolated from Peucedanum japonicum Thunb (PJT) and we previously reported the anti-obesity activity of pteryxin (PTX), as an active compound of PJT. However, during our research, we identified another variety of PJT, which does not contain any PTX. Here, we prepared concentrates from the two varieties of PJT and demonstrated that dietary PJT concentrates both with and without PTX significantly decreased the relative weights of white adipose tissue (WAT) and mRNA levels of lipogenic genes in epididymal WAT. Furthermore, we compared the inhibitory effects of dihydropyranocoumarins of PJT on lipid accumulation of differentiated 3T3-L1 adipocytes. All of the dihydropyranocoumarins used in this study significantly inhibited lipid accumulation and lipogenic-related gene expressions in 3T3-L1 adipocytes. However, the magnitudes of the effects were distinctly different. The present study demonstrated that several dihydropyranocoumarins in PJT possess anti-obesity activities, which mainly act by inhibiting lipogenesis in adipocytes. (C) 2016 Elsevier Ltd. All rights reserved.

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Development of GABA-enriched Non-centrifugal Brown Sugar;"<i>Kokuto</i>" by Lactic Acid Fermentation

HIROSE Naoto, MAEDA Goki, TERUYA Ryo, TAKARA Kensaku, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  43 ( 6 ) 269 - 273   2017 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> <i>γ</i>-Aminobutyric acid (GABA)-enriched non-centrifugal brown sugar, "<i>Kokuto</i>", was developed by lactic acid fermentation method. <i>Lactobacillus brevis</i> NBRC 3345 was inoculated into sugar cane juice containing added sodium glutamate and yeast extract and cultured at 30℃. Addition of the yeast extract was necessary for GABA production by <i>L. brevis</i> NBRC 3345 from sugar cane juice. Sodium glutamate and yeast extract were added to the sugar cane juice to a concentration of 0.2% each. GABA-enriched <i>Kokuto</i> containing 275mg GABA per 100g <i>Kokuto</i> was made successfully from the juice fermented for 24h. Solid <i>Kokuto</i> could not be produced from juice fermented for 30h. However, it was possible to produce solid <i>Kokuto</i> containing 302mg GABA per 100g <i>Kokuto</i>, when fresh juice and fermented juice were mixed in a ratio of 1:4.</p>

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Quantification of Nicotianamine Content in Edible Plants: A Comparative Study under Fresh, Cold Storage, and Cooking Conditions

TAKARA Kensaku, NAGAMINE Shin, ASHIMINE Ryoya, MIYAGI Kazuna, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  43 ( 3 ) 111 - 118   2017 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> In this work, nicotianamine content in 142 plant parts of 79 edible plants species was quantified by high-performance liquid chromatography, with pre-column derivatization using 9-fluorenylmethoxycarbonyl chloride. The change in nicotianamine content in vegetables during cold storage and cooking process was also investigated. Of the 142 plant part studied, nicotianamine was detected in 138 parts. The highest amount of nicotianamine was found in soybean seeds, 289.7<i>μ</i>g g^-1 FW, followed by snow pea seeds, 232.1<i>μ</i>g g^-1 FW. In a comparison of the nicotianamine content present in different parts of the bean plant belonging to <i>Fabaceae</i> family, the seedpod was found to contain a significantly lesser amount than the seed part. Two squashes, of the <i>Cucumis</i> family, the Kabocha squash seed and Butternut squash seed were also rich in nicotianamine content, which was found to be 149.6<i>μ</i>g g^-1 FW and 137.7<i>μ</i>g g^-1 FW, respectively. Furthermore, seeds of the White Sapote fruit had a relatively high nicotianamine content of 52.58<i>μ</i>g g^-1 FW. In the other four samples of this fruit, either nicotianamine was present in a significantly lesser amount or it could not be detected. The residual percentage of nicotianamine after a period of one week in cold storage was almost the same when compared to fresh samples. A comparison of four cooking methods of three vegetables revealed that the residual nicotianamine content dramatically decreased by 24.3% in beans during the boiling process, in contrast to raw kidney beans. On the other hand, the residual nicotianamine content was nearly the same or changed very little (103.2%-86.7%) in all tested samples after microwaving.</p>

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Monogalactosyldiacylglycerol: An abundant galactosyllipid of Cirsium brevicaule A. GRAY leaves inhibits the expression of gene encoding fatty acid synthase

Masashi Inafuku, Kensaku Takara,Naoyuki Taira,Ruwani N. Nugara, Yasuo Kamiyama, Hirosuke Oku

Phytomedicine ( Science Direct )  23 ( 5 ) 509   2016.02

Type of publication: Research paper (scientific journal)

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DNA damage protection against free radicals of two antioxidant neolignan glucosides from sugarcane molasses

Yonathan Asikin, Makoto Takahashi, Masami Mizu, Kensaku Takara, Hirosuke Oku, Koji Wada

J. Sci. Food Agric. ( Wiley Online Library )    2015.05 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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Changes in the Physicochemical and Flavor Characteristics of the Okinawan Brown Sugar "<i>Kokuto</i>" during Storage at Ambient Temperature

HIROSE Naoto, MAEDA Goki, TAKARA Kensaku, WADA Koji

Food Preservation Science ( Japan Association of Food Preservation Scientists )  41 ( 6 ) 253 - 259   2015 [ Peer Review Accepted ]

Type of publication: Research paper (scientific journal)

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<p> Changes in the physicochemical and flavor characteristics of the Okinawan brown sugar "<i>Kokuto</i>" during storage for 21 months at ambient temperature were investigated. Changes in moisture content and water activity were small. Decrease in L* value and increase in the color value were observed, and differences in color characteristics among different kinds of <i>Kokuto</i> reduced with preservation. The color value of <i>Kokuto</i> increased concomitantly with a decrease in free amino acid content. The change in polyphenolic content was small. The antioxidant activity of <i>Kokuto</i> increased till the sixth month and then decreased afterwards. During storage, the content of sulfur-containing compounds showed a large decrease, while the contents of 3-ethyl-2, 5-dimethylpyrazine and dihydro-2-methyl-3 (2<i>H</i>) -furanone increased. These results suggest that the Maillard reaction progressed during storage of <i>Kokuto</i> at ambient temperature. The degree of scattering of volatile compounds varied according to the samples of newly produced <i>Kokuto</i>; however, the difference in scattering reduced with preservation.</p>

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