The effects of free amino acids, nucleic compounds, and volatile constituents of <i>funazushi</i> (fermented sushi of crucian carp (<i>Cyprinus auratus</i>)) on preference

Kubo, Kaori; Ogawa, Yasuhiro; Horikoshi, Masako

doi:10.1002/jsfa.3216

Cited by 10 publications

(6 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Funazushi is one of the Japanese traditional fermented fishery products of Shiga Prefecture and is produced by a long‐term fermentation of crucian carp with boiled rice (about one year or more) after salting. It has a characteristic umami and sour taste attributable to various water‐extractive components, including free amino acids, peptides, and organic acids (Horikoshi, ; Kubo, Nishi, & Horikoshi, ; Kubo, Ogawa, & Horikoshi, ). Funazushi has also been used as a nutrient because of its rich content of vitamins and minerals, and its numerous physiological functions have been held as a folk tradition (Horikoshi, ).…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

Itō

2018

J Food Biochem

View full text Add to dashboard Cite

To verify minor physiological functions of funazushi and its water‐extractive components (extracts), the hypolipidemic effects of extracts from funazushi, a traditional fermented crucian carp in Japan, were examined. Administration of funazushi extract to rats suppressed the plasma levels of cholesterol and triglycerides and tended to increase the fecal levels of triglycerides, cholesterol, and bile acids (BAs). The addition of funazushi extract to artificial micelles composed of lipids, BAs and distilled water decreased the contents of lipids transported to the aqueous layer, indicating a decrease in the micellar solubility of lipids. This decrease in micellar solubility is thought to be attributable to the binding of certain components in the funazushi extract to the BAs. These results suggest that the hypolipidemic effect of funazushi extract is related to the inhibition of BA activity, leading to suppressed micellar solubility of lipids in the intestine and enhanced lipid excretion. Practical applications The extractive components from fermented foods such as funazushi are thought to have various physiological functions, including decreases in blood lipid levels relating to the inhibition of bile acids, but most of those functions have not been verified scientifically. To promote an application of fermented foods as functional foods, verification of the physiological functions based on scientific evidence is considered to be indispensable.

show abstract

Section: Introductionmentioning

confidence: 99%

Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

Itō

2018

J Food Biochem

View full text Add to dashboard Cite

show abstract

“…Despite the geographic distance, the properties of these products seemed to be similar to those of the Japanese funa-zushi. Kubo et al [44] analyzed four types of Japanese funa-zushi and reported that these products contain 2.1-5.8% (w/w) NaCl with pH from 3.7 to 4.0. In this study, 12 GABA-producing LAB were isolated from four types of Myanmar fermented fishery products with boiled rice in accordance with the results of both TLC and amino acid analysis.…”

Section: Discussionmentioning

confidence: 99%

Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

et al. 2011

View full text Add to dashboard Cite

c-Aminobutyric acid (GABA)-producing lactic acid bacteria (LAB) were isolated from four types of Myanmar traditional fermented fishery products with boiled rice. All of them belonged to the genus Lactobacillus, and comparison of the effects of these representatives on GABA accumulation in fermented fishery products with boiled rice revealed that Lactobacillus farciminis D323 is the most effective strain as a starter culture. These results may contribute to the development of traditional fermented fishery products with functional properties. In addition, this study is the first to show in detail the distribution of GABA-producing LAB in Southeast Asian fermented fishery products.

show abstract

“…Furthermore, several probiotic strains originating from intestinal tracts and fermented dairy products have been screened for use as fermented meat starter cultures, and many of these have been found to be well suited for use as starter cultures for fermented meat products (Sameshima et al, 1998, Erkkilä et al, 2001, Pidcock et al, 2002. However, LAB from fermented fish products have never been screened for use as fermented meat starter cultures, even though fermented meat and fish products have similar characteristics: high salt concentration (2 − 16 %), low pH (< 5.0) and low water activity (< 0.9) (Kubo et al, 2008, An et al, 2010.…”

Section: Methodsmentioning

confidence: 99%

Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

Tsuda

Matsumoto

Ishimi

2012

FSTR

View full text Add to dashboard Cite

The purpose of this study was to select a lactic acid bacterial strain for use as a starter culture for producing fermented meat products and for evaluating the survival ability in the gastrointestinal tract. Five strains of lactic acid bacteria were isolated from funazushi, a traditional fermented fish product in Japan, and their bile and simulated digestive juice tolerances were evaluated to screen their survival in gastrointestinal tracts. Growth in a ground meat patty was evaluated by counting viable cells and measuring pH. Lactobacillus plantarum JAB2001 was capable of growth on 10 % NaCl and exhibited tolerance to bile acids and simulated gastrointestinal juices. After incubation with this strain at 25℃ for 48 h a ground beef patty showed pH values of about 4.8 and lactic acid bacterial counts at the 10 9 level per gram of patty.Coliform bacteria and Staphylococcus aureus were unable to proliferate in the meat patty with strain JAB 2001, which is thus suitable for use as a starter culture of fermented meat products.

show abstract

The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of crucian carp (Cyprinus auratus)) on preference

Cited by 10 publications

References 15 publications

Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

Hypolipidemic effect of water‐extractive components from funazushi: A fermented product of crucian carp

Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

Contact Info

Product

Resources

About