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Nukadoko, a mixture of rice bran, salt, and water, is used for pickling vegetables to make Japanese traditional Nukazuke. Some Nukadoko manufacturers remove the bran-derived bacteria via heat treatment, but the effects of this treatment on the fermentation process are poorly understood. Herein, we investigate the effects of heat treatment and determine the contribution of bran-derived microorganisms to fermentation. We monitored pH and the counts of lactic acid bacteria (LAB), viable bacteria and yeasts in commercially unheated and heat-treated Nukadoko during the three 1-week fermentation periods. In heat-treated Nukadoko, the pH did not decrease during the first round of pickling. The LAB counts after the third fermentation round in heat-treated Nukadoko were substantially lower than those in unheated Nukadoko. External addition of LAB, Enterococcus faecalis, Leuconostoc mesenteroides, and Lactobacillus plantarum, to heat-treated Nukadoko did not accelerate the lactic acid fermentation of the first pickling. Native LAB in rice bran seemed to play an important role in the fermentation startup. During long-term refrigeration of Nukadoko without pickling, LAB and viable bacterial counts, and pH decreased; however, yeast counts increased. In heat-treated Nukadoko, such microbiological changes during storage were less than those observed in unheated Nukadoko.
Chronic kidney disease often accompanies dyslipidemia.Statin is known as the most efficient agent for reducing plasma LDL-C.Fibrate is used in high TG and/or also used in combined hyperlipidemia (high TG and LDL-C).However, combinational use of statin and fibrate for patients with dyslipidemia having renal dysfunction are contraindicated.β-CG, a major component of soy protein, has been reported to decrease serum TG, LDL levels and visceral fat [1][2][3][4].In addition, β-conglycinin inhibits hepatic fatty acid synthesis, and improves insulin sensitivity [5][6][7].Accordingly, β-conglycinin may help to improve lipid abnormalities in patients with renal dysfunction as a supplementary food.The present study was performed to evaluate the efficacy of soybean β-conglycinin on hyperlipidemia (serum triglyceride ≥ 1.69 mmol/L and/or serum LDL-cholesterol ≥ 3.62 mmol/L) in subjects with renal dysfunction (Cr ≥ 88.4 μmol/L or eGFR < 60 ml/min/1.73m2)under carefully controlled conditioning of protein intake.In an additional study, the effects of β-CG intake on some subjects without restriction of the 5g protein intake have been observed for another 6 months after the study. Materials and Methods Supplementary foodSoybean β-conglycinin was manufactured by the method developed previously [8], and orally used in the form of candy type supplement.The powder of β-conglycinin consisted of 88% pure β-conglycinin, 5% other soy protein, 2% mineral and 5% water, which were sterilized for food use and spray dried from the defatted soy flowers.A nutritional composition of the supplement was shown in Table 1.The test candy contained 0.575 g of the pure β-conglycinin per piece (Table 1).
Spatial comprehension exercise system with Three-Dimensional Computer Graphics: 3D CG of toy model for disabled children is proposed. In order to improve spatial comprehension in an attractive manner, a toy model is created together with building block model. Through experiments, it is confirmed that the spatial comprehension is improved for the disabled children remarkably.
