Browsing by Author "Kurosumi, Akihiro"

Now showing 1 - 3 of 3
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    Development of optimal Culture Method of Sparassis crispa mycelia and new extraction method of Antineoplastic Constituent.
    (2006-05) Kurosumi, Akihiro; Kobayasi, Fumihisa; Mtui, Godliving Y. S.; Nakamura, Yoshitoshi
    The optimal culture condition of basidiomycete Sparassis crispa mycelia was determined for producing a large amount of antineoplastic constituent, i.e. β-1,3-glucan. Furthermore, a new extraction method with steam explosion as a pretreatment was attempted to increase the amount of antineoplastic constituent extracted from S. crispa mycelia. The shake-flask liquid culture of fungal mycelia could shorten a culture time up to about 1/3 compared with the conventional stationary liquid culture. The productivity of S. crispa mycelia reached its maximum at an initial glucose concentration of 30 g/L, a culture temperature of 25–30 °C, and pH 5. Steam explosion at a steam temperature of 225 °C for 5 min not only enhanced the amount of antineoplastic constituent extracted from the mycelia but also shortened the extraction time significantly.
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    Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion
    (2008) Nakamura, Yoshitoshi; Kurosumi, Akihiro; Mtui, Godliving Y. S.
    Development of novel manufacturing method of soybean curd including Okara using steam explosion was attempted. Furthermore, the main contents (i.e. moisture, crude fiber, protein lipid and ash) and rupture stress of the soybean curd produced by novel manufacturing method were investigated. It was able to produce the soybean curd which included a lot of crude fiber by the miniaturization of crude fiber in Okara using steam explosion. By addition of the steam exploded Okara to soybean curd not only the utilization of Okara but also the possibility of the high-nutrition soybean curd production was suggested.
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    Novel Extraction Method of Antioxidant Compounds from Sasa Palmata (Bean) Nakai using Steam Explosion
    (2007-10) Kurosumi, Akihiro; Sasaki, Chizuru; Kumada, Kentaro; Kobayashi, Fumihisa; Mtui, Godliving Y. S.; Nakamura, Yoshitoshi
    Antioxidant compounds were extracted from various parts of Sasa palmata (Bean) Nakai, a bamboo plant whose leaves are commonly used to wrap foodstuffs such as Sushi in Japan. Highest concentrations of antioxidant compounds existed in the leaf part of S. palmata. Steam explosion treatment followed by hot water and methanol extractions was used for separating the antioxidant compounds from S. palmata leaf. The steam explosion treatment is the physical–chemical treatment which crushes a sample by sudden reduction of the pressure in reactor to atmospheric pressure after steaming the sample at high temperature and pressures. Sasa palmata leaf was hydrolyzed by steaming and crushed by the rapid decompression. The optimal condition of steam explosion for the effective extraction of antioxidant compounds from S. palmata was determined as a steam of temperature of 250 °C and a steaming time of 1 min. In these conditions 217.41 mg/(g-Sasa leaf) of phenolic compounds and 142.81 mg/(g-Sasa leaf) of radical scavenging activity, that was expressed as butylated hydroxyanisole (BHA), were obtained.