Corporate Information

Kazunari Kadokura, Tsuyoshi Tomita, Haruki Toyama, Koichiro Ohnuki, Kohei Suruga, Journal of Food Biochemistry, Article ID 2623059 (2023).
Body weight management in healthy humans using low-sugar and high-dietary fiber noodles: A single group pre-post trial
https://onlinelibrary.wiley.com/doi/10.1155/2023/2623059

A group of 9 healthy subjects was invited to have the low-sugar, high-dietary fiber noodles (LS-HDFNs) once (180 g) daily for 28 days. The level of body weights, body fat percentage, total cholesterol, and low-density lipoprotein cholesterol were significantly reduced after 28 days of LS-HDFNs consumption.

Kazunari Kadokura, Tsuyoshi Tomita, Kohei Suruga, Nutrition and health, (2023).
Consumption of fish balls “tsumire” may help prevent liver function deterioration in aged rats
https://journals.sagepub.com/doi/10.1177/02601060221142071

Aged rats (80-weeks-old) were fed diets containing KIBUN tsumire for 84 days, and deterioration of liver function was prevented compared to the control diet without tsumire　as in the case of young rats (6-weeks-old). However, the prevention of liver function deterioration by tsumire was more prominent in young rats than in aged rats.

Kazunari Kadokura, Tsuyoshi Tomita, Haruki Toyama, Koichiro Ohnuki, Kohei Suruga, Japanese Pharmacology and Therapeutics, 50(12), 2215-2223 (2022).
Effect of Fish Paste Products, Satsuma‒age, Intake in Aged Healthy Humans―A Single Group Pre‒post Trial for 28 Days Administration―
https://www.lifescience.co.jp/yk/yk22/ykj2212.html

A group of 15 aged healthy subjects was invited to have the fish paste products, satsuma-age (90 g) daily for 28 days. Muscle levels of after 28 days satsuma-age administration tended to be higher than those of before satsuma-age administration. The levels of left and right grip strength, back strength were significantly higher after 28 days of satsuma-age consumption. Moreover, blood total proteins, albumin and urea nitrogen levels were significantly higher after 28 days of satsuma-age consumption.

Kazunari Kadokura, Tsuyoshi Tomita, Sachiyo Hata, Kazuhiko Kamata, Kohei Suruga, Journal of Diabetes and Metabolism. 12(2), 862 (2021).
Effect of low-sugar and high-dietary fiber noodles on glycemic response in healthy humans: A cross-over trial
https://www.longdom.org/abstract/effect-of-lowsugar-and-highdietary-fiber-noodles-on-glycemic-response-in-healthy-humans-a-crossover-trial-64504.html

Effect of low-sugar and high-dietary fiber noodles on glycemic response in healthy humans. In subjects who consumed low-sugar, high-dietary fiber noodles, the increase in postprandial blood glucose levels and insulin levels was significantly suppressed compared with that in subjects who consumed normal wheat noodles.

Kazunari Kadokura, Tsuyoshi Tomita, Kohei Suruga, Journal of Nutritional Science, 10, e62 (2021).
Effect of fish paste products “tsumire”, intake in Sprague-Dawley rats
https://www.cambridge.org/core/journals/journal-of-nutritional-science/article/effect-of-fish-paste-products-fish-balls-tsumire-intake-in-spraguedawley-rats/BD488FAD3BBD6AB51C3B25CC17630275

Effect of tsumire intake on organ weight and biomarker levels were investigated in healthy young (6-weeks old) Sprague-Dawley rats fed a diet comprising KIBUN tsumire for 84 days. Level of aspartate aminotransferase (AST), alanine transaminase (ALT), lactate dehydrogenase (LDH), and leucine aminopeptidase (LAP) in “with tsumire group” were significantly lower than those in of “without tsumire group”, and that other liver function parameters of “with tsumire group” tended to be lower than those of “without tsumire group”.

Kohei Suruga, Tsuyoshi Tomita, Kazunari Kadokura, Journal of Nutrition and Food Sciences, 10, 777 (2020).
Effect of Low-Sugar and High-Dietary Fiber Noodles Diet on Blood Glucose Levels in Spontaneously Diabetic Torii Fatty Rats
https://www.longdom.org/open-access/effect-of-lowsugar-and-highdietary-fiber-noodles-diet-on-blood-glucose-levels-in-spontaneously-diabetic-torii-fatty-rats-55115.html

Effect of low-sugar and high-dietary fiber (LS-HDF) noodles diet on blood glucose levels were evaluated in Spontaneously Diabetic Torii fatty rats for 28 days. The blood glucose, hemoglobin A1c, and glycated albumin levels of “with LS-HDF noodles group” were significantly lower than those of “without LS-HDF noodles group”.

Kazunari Kadokura, Tsuyoshi Tomita, Masakazu Kobayashi, Tadahiko Mitsui, Kohei Suruga, Food Science and Nutrition, 8(6), 2273-2279 (2020).
Effect of fish paste products “Hanpen” intake in Sprague-Dawley rats
https://onlinelibrary.wiley.com/doi/abs/10.1002/fsn3.1569

Effect of hanpen intake on organ weight and biomarker levels were investigated in Sprague-Dawley rats fed a diet comprising KIBUN hanpen for 84 days. High-density lipoprotein cholesterol (HDL-C) level of “with hanpen group” was significantly higher than those of “without hanpen group” after administration for 84 days. Moreover, lactate dehydrogenase (LDH) level of “with hanpen group” was marked lower than that those of “without hanpen group”.

Kohei Suruga, Tsuyoshi Tomita, Masakazu Kobayashi, Tadahiko Mitsui, Kazunari Kadokura, 80th ADA Scientific Session (2020).
Effect of Low-Available Carbohydrate Diet Containing Okara and Konjac on Blood Glucose Levels in Spontaneous Diabetic Torii Fatty Rats
https://doi.org/10.2337/db20-2167-PUB

Effect of low-available carbohydrate noodles (LACN) on blood glucose levels were examined in Spontaneous Diabetic Torii fatty rats for 28 days. The blood glucose level of “with LACN group” was significantly lower than those of “without LACN group”.

Kohei Suruga, Kazunari Kadokura, Ayaka Miyata, Yoshihiro Sekino, Kazuo Terada, Sachiyo Hata, Shigeru Asaka, Kazuhiko Kamata, Satoru Yamada, Diabetes 78th ADA Scientific Session (2018).
Effect of Low-Available Carbohydrate Diet with High Dietary Fiber Using Okara and Konjac on Blood Glucose Levels in Mice.
https://doi.org/10.2337/db18-2253-PUB

The effect of Okara and Konjac (O-K mix) on blood glucose levels were evaluated in mice model. In ICR mice, the increase in plasma glucose of O-K noodle was significantly suppressed as compared with the normal wheat noodles (N noodle). Furthermore, in KK-Ay mice, blood glucose levels were significant difference in group II and III compared with group I, fed a diet without O-K mix.

Shigeo Sato, Mii Kunimoto, Kenichi Arai, International Food Research Journal, 28(3), 538-546 (2021).
Quality of walleye pollack frozen surimi adding carboxylic acid salt in place of sugar compounds
http://www.ifrj.upm.edu.my/28%20(03)%202021/13%20-%20IFRJ19543.R1.pdf

Sugar compounds and polyphosphates are normally added to frozen surimi for the maintenance of its quality. Low-calorie frozen surimi using carboxylic acid and sodium glutamate in place of sugar compounds was prepared.

Kenichi Houjyo, Junichi Sugiyama, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki, Toshimi Itoh Nippon Shokuhin Kagaku Kogaku Kaishi, 64(3), 139-149 (2017).
Physical Properties of heated surimi gel containing emulsified high amyrose rice gel
https://www.jstage.jst.go.jp/article/nskkk/64/3/64_139/_article/-char/ja/

In order to develop fish paste products with novel textures, emulsified rice gel from rice gel and oil was mixed with walleye pollock surimi. The breaking strength of surimi mixed with emulsified rice gel were significant difference compared with surimi. The emulsified rice gel can be expected to be applied to fish paste products with a unique texture.

Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.

Kenichi Houjyo, Junichi Sugiyama, Mito Kokawa, Kaori Fujita, Wataru Yuge, Rie Nozaki, Toshimi Itoh, Food Science and Technology Research, 23 (2), 221-228 (2017).
Effect of Emulsification on the Physical Properties of High-amylose Rice Gel
https://www.jstage.jst.go.jp/article/fstr/23/2/23_221/_article/-char/ja/

Effect of emulsified rice gel on physical properties were measured under refrigerated (4°C) and freezing (-20°C) conditions. The emulsified rice gel suppressed changes in physical properties compared with rice gel.

Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.

Kenichi Houjyo, Junichi Sugiyama, Nippon Shokuhin Kagaku Kogaku Kaishi, 64(9), 483-489 (2017)
Feature of physical property on rice gel and its application
https://www.jstage.jst.go.jp/article/nskkk/64/9/64_483/_article/-char/ja/

Emulsified rice gel from rice gel and oil can be expected to be used in the development of various products such as meat products, iced confections, dressings.

Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.

Shigeo Sato, Wataru Yuge, Keiichi Goto, the late Noboru Kato, Ken-ichi Arai, Journal of The School of Marine Science and Technology, Tokai University, 13(2), 1-9 (2015).
Heat-induced set-gel forming ability of composite surimi made from three species of fish
http://sdb01.scc.u-tokai.ac.jp/laec-s/mst/kiyou/bull/index.html

Fish paste products were prepared using surimi complex of three kinds of fish species, and those of rheological characteristics were investigated. The breaking strain (bs) value of the set-gel of H1 surimi was higher than that those of H2 and H3 surimi.

Kohei Suruga, Tsuyoshi Tomita, Kazunari Kadokura, Current Topics in Functional Food, ,
ed. N. Shiomi, InTech (2022). Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation
https://www.intechopen.com/books/11363

Ganoderma lucidum, Hericium erinaceus, and Hericium ramosum were selected from 20 kinds of mushrooms, and soybeans were fermented using these mushroom mycelia. As a result, the G. lucidum fermented soybean showed high antioxidant activity and high alpha-glucosidase inhibitory activity as compared with non-fermented soybean and fermented soybean with other mushroom mycelia.

Kohei Suruga, Tsuyoshi Tomita, Kazunari Kadokura, Chemical and Biological Technologies in Agriculture, 7:23 (2020).
Soybean fermentation with basidiomycetes (medicinal mushroom mycelia)
https://doi.org/10.1186/s40538-020-00189-1

The fermented soybean using mushroom mycelia were prepared. The soybeans fermented using mushroom mycelia contained a higher volume of aglycon-form isoflavones than those of non-fermented soybean. Antioxidant and alpha-glucosidase inhibitory activities of fermented soybean using mushroom mycelia were more potent than those of non-fermented soybean.

Satoko Noguchi, Kohei Suruga, Kumiko Nakai, Akihiro Murashima, Yoshihiro Koshino-Kimura, Akio Kobayashi, The Japanese Journal of Nutrition and Dietetics, 76(6), 156-162 (2018).
A exploratory study of okara product on postprandial blood glucose and serum insulin responses
https://www.jstage.jst.go.jp/article/eiyogakuzashi/76/6/76_156/_article/-char/ja/

We explored the usefulness of a new fermented material, Okara-Tempe-Banana (OTB) product, on postprandial blood glucose and insulin responses. Insulin secretion of OTB test diet was significantly suppressed as compared with the control diet.

Kohei Suruga, Kazunari Kadokura, Yoshihiro Sekino, Takafumi Nakano, Koichi Matsuo, Keiichi Irie, Kenichi Mishima, Makoto Yoneyama, Yasuhiro Komatsu.
International Journal of Medicinal Mushrooms, 17(4), 331–338 (2015).
Effects of comb tooth cap medicinal mushroom, Hericium ramosum (Higher Basidiomycetes) mycelia on DPPH radical scavenging activity and nerve growth factor synthesis.
10.1615/intjmedmushrooms.v17.i4.20

The antioxidant activity and nerve growth factor synthesis of mycelia isolated from wild mushrooms were measured. Among the 20 species of mushroom mycelia, H. erinaceus mycelia showed effective antioxidant activity and nerve growth factor synthesis activity.