This study examined the effect of coffee ingestion on physiological responses and ratings of perceived exertion (RPE) during submaximal endurance exercises by 10 healthy young adults. Participants performed a submaximal endurance cycling exercise corresponding to 60% of maximum oxygen uptake capacity for 60 min. They drank either caffeinated coffee with a caffeine content of 6 mg/kg body-mass of each participant (Caf) or a decaffeinated coffee (Dec) 60 min. before starting exercise. Participants participated in the blind design experiment under both conditions at a one-week interval. Oxygen uptake, respiratory exchange ratio, heart rate, RPE, and plasma lactate concentration were measured during the endurance exercise. The RPE under the Caffeinated coffee condition during the last 60 min. of endurance exercise was significantly lower than that in the Decaffeinated coffee condition. However, no significant differences in any physiological response were observed between conditions. Thus, caffeine ingestion 60 min. before starting exercise had an insignificant effect on the physiological responses, except for RPE during submaximal endurance exercises for 60 min. Caffeine ingestion before endurance exercise of relatively low intensity may have a beneficial effect on psychological responses.

Coriolus versicolor IFO 30340, Paecilomyces canadensis NC-1, and Streptomyces werraensis TT 14 were cultured at 27ЊC and 37ЊC to investigate their decolorization of model pigments and browned foods. The decolorization rates by these microorganisms differed by model brown pigments and foods. P. canadensis NC-1 mainly decolorized phenol-type model brown pigments, coffee, and black tea. C. versicolor IFO 30340 mainly decolorized model melanoidins and amino-carbonyl reaction-type pigments such as cane molasses, soy sauce, and ''miso.'' S. werraensis TT 14 decolorized xylose-glycine and glucose-lysine model melanoidins, and some caramel-type pigments. The brown pigments in foods could be categorized by comparing the microbial decolorization pattern of the foods and model brown pigments.

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