Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (n = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.

To study the effects of dried bonito aroma on taste perception, dried bonito aroma fraction (DBAF) as a steam distillate in liquid was added to the salt solutions containing 5 different salt concentrations (0.68% to 1.5% [w/v]) before sensory evaluations. Perception of the taste qualities of salt solutions with added DBAF varied depending on the salt concentration. At low salt concentrations (0.68% to 0.83%), after-taste intensity of saltiness and overall taste intensity were significantly enhanced by the addition of DBAF. This suggests that DBAF can be applied to a low-salt seasoning at these salt concentrations. Umami taste intensity was significantly enhanced by the addition of DBAF at all salt concentrations (0.68% to 1.5%). The addition of heat-treated DBAF, which no longer had the dried bonito odor, exerted no significant influences on any taste descriptors. As the result of gas chromatography-mass spectrometry analysis, sulfur-containing compounds, pyrazines, alcohols, and phenols were contained in DBAF and not detected in heat-treated DBAF. Because these compounds contributed to the dried bonito odor, the taste modifications were thought to be induced by these compounds. The effects of the DBAF on Japanese noodle soup (mentsuyu) were also examined. The saltiness intensity of 1.2% salt concentration of mentsuyu containing both DBAF and DBS (dried bonito stock) as a hot water extract of dried bonito was not significantly differ from that of 1.5% salt concentration of mentsuyu not containing any of them. It will thus be possible to develop a reduced salt seasoning by combining DBAF and DBS.Practical Application: Aroma fraction of dried bonito improves the taste qualities of mentsuyu (Japanese noodle soup). If the aroma fraction is used with a dried bonito stock, the salt concentration of mentsuyu can be reduced without affecting the saltiness intensity.

The changes in content of ATP and its related compounds, free amino acids, organic acids and opines were investigated in the muscle of B. striatissimum during storage at 0•Ž and 5•Ž. Immediately after shelling, the total amount of ATP and its related compounds were 2.8ƒÊmol/g. ATP, ADP and AMP accounted for 98% of the total ATP and its related compounds. ATP reached the highest level on the 1st day at 0•Ž, then decreased slowly.

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decrease in the stratum corneum of aged skin 2 .Supplementing ceramide to the skin contributes in maintaining or improving the skin barrier function. It has been reported that the application of ceramide-containing cream improved the destruction of the skin barrier, induced by tape stripping or sodium lauryl sulfate treatment 4 . Oral intake of plant-derived ceramides has also been reported to reduce transepidermal water loss TEWL in mice 5,6 , in healthy adults 6 , and even in patients with atopic dermatitis 7 .Ceramides are known to exist mainly in plants and animals, but they have also been found in a very limited number of species of Gram-negative bacteria 8,9 . Acetic acid bacteria is a general term for Gram-negative aerobic bacteria that oxidize and ferment ethanol to produce acetic acid. These bacteria are also used in the production of Abstract: Ceramide plays an important role in maintaining the skin barrier function. Aging and atopic dermatitis are known to reduce the levels of ceramide. Application of exogenous ceramide to the skin can restore the barrier function. In recent years, the effect of oral intake of ceramide has been demonstrated to improve the skin barrier function, and it has been marketed as a food supplement. Therefore, it is important to provide information on the safety of unintentional overdose of ceramide. This randomized, double-blind, placebo-controlled study was conducted in 30 healthy adults, aged between 20 and 60 years of age (both female and male). The subjects consumed either dietary supplement, comprising 1197 mg of acetic acid bacteria containing 9.06 mg of ceramide, or placebo for four consecutive weeks. Safety was evaluated based on physical measurements, blood test, urinalysis, adverse events, and side effects. The results showed several significant differences in physical measures and blood tests between the two groups. However, these differences were considered to be unrelated to the intake of the ceramide-containing acetic acid bacteria or placebo. Thus, no adverse effects or clinically concerning changes in physical, blood, and urine parameters were observed due to the excessive intake of the ceramide-containing acetic acid bacteria in the present study. TRIAL REGISTRATION: UMIN000035481