Biogenic amines (BAs) are known as toxic substances and formed in foods as a result of microbial action during fermentation and storage (Shalaby, 1996; Santos, 1996). BAs could cause diseases with food poisoning symptoms such as stimulating the nerves and blood vessels in man and animals (Joosten, 1988). The most important BAs found in foods are putrescine, cadaverine, β-phenylethylamine, tyram...

A refined diet supplemented with Japanese-style fermented soy sauce (shoyu) inhibits benzo[a]pyrene-induced forestomach neoplasia in mice (Cancer Res., 51:2940-2942, 1991). In the present study, soy sauce was extracted with ethyl acetate. The soluble fraction contained flavor/aroma compounds and antioxidants, whereas amino-carbonyl compounds that impart color were concentrated in the ethyl acet...

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to fermen...

This study aimed at valorizing solid food waste containing docosahexaenoic acid (DHA) and eicosapentaenoic (EPA). Aurantiochytrium sp. L3W that produces DHA EPA was cultivated on eight types of waste: sake lees (SL), crown daisy, Japanese mustard spinach (JMS), soy sauce residue, lemon peel (LP), orange peel, grape skin, Hiroshimana old pickle (HOP). The biomass mixture the remaining strain ana...

A cluster of three cases of food-borne botulism due to Clostridium baratii type F occurred in France in August 2015. All cases required respiratory assistance. Consumption of a Bolognese sauce at the same restaurant was the likely source of contamination. Clostridium baratii was isolated both from stool specimens from the three patients and ground meat used to prepare the sauce. This is the sec...

BACKGROUND There is limited evidence that supports etiologically distinct molecular subtypes of prostate cancer, the identification of which may improve prevention. Given their antioxidant properties, we hypothesized that lycopene and tomato sauce may be especially protective against diseases harboring the common gene fusion transmembrane protease, serine 2 (TMPRSS2):v-ets avian erythroblastosi...

Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n =...

We reported that gelatin gel 'Nikogori' soup made from the collagen in chicken wing meat, which is a part of the medicated diet 'Yakuzen', has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly 'Nikogori' soup sample was much ...

Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second,...

The present study was designed to investigate the effect of variety on long-term product acceptance and consumption in a home-use situation. Subjects (N= 105) consumed a meat sauce once a week at dinner at home for a period of 10 weeks. Three variety groups were designed. The monotony group (N= 45) consistently received the same flavour of meat sauce across all 10 weeks; the imposed variation g...