Soichi Arai

Global view on functional foods: Asian perspectives

There is an old Chinese thought meaning that medicine and food are isogenic. In Japan, a national research project started to endorse the thought scientifically, with the birth of functional foods that are now known to function to reduce the risk of life-style related diseases. The science gave rise to a national policy in which some functional foods were legally approved in terms of Foods for Specified Health Use. China has also constructed a unique system for approving some functional foods. This paper pinpoints a recent trend of functional foods characteristic to Asia, with special reference to relevant topics in Japan.

A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook

The development of food science in the near future probably depends on the advance in functional food science, the concept of which was proposed first in Japan nearly 15 years ago. The new science has been internationally distributed and accepted as conceptually being beyond nutrition. In Japan, however, it traced a unique path of progress in the form of a product-driven rather than concept-driven science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of “foods for specified health uses” legally defined by new legislation. A variety of sophisticated methods have been introduced as well, including the so-called “XYZ” evaluation system, database construction for assessment of the function, and even the DNA microarray technique. The Ministry of Agriculture, Forestry, and Fisheries (MAFF) and the Ministry of Health and Welfare (MHW) also commenced their scienctific as well as political activity, with its spread to industries which almost simultaneously began to vigorously investigate functional food products for enlargement of the food market. With all of this as a background, the Japan Liaison of the international Union of Food Science and Technology (IUFoST) hold a function food science symposium on behalf of related scientific bodies including the Japan Section of the International Life Science Institute (ILSI). This paper is an overview compiled from 12 presentations made in the symposium, with the aim of internationally publicizing the activity of functional food science in Japan.

Recent Trends in Functional Food Science and the Industry in Japan

International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of “foods for specified health use”, also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field.

Gliadain, a gibberellin‐inducible cysteine proteinase occurring in germinating seeds of wheat, Triticum aestivum L., specifically digests gliadin and is regulated by intrinsic cystatins

We cloned a new cysteine proteinase of wheat seed origin, which hydrolyzed the storage protein gliadin almost specifically, and was named gliadain. Gliadain mRNA was expressed 1u2003day after the start of seed imbibition, and showed a gradual increase thereafter. Gliadain expression was suppressed when uniconazol, a gibberellin synthesis inhibitor, was added to germinating seeds. Histochemical detection with anti‐gliadain serum indicated that gliadain was present in the aleurone layer and also that its expression intensity increased in sites nearer the embryo. The enzymological characteristics of gliadain were investigated using recombinant glutathione S‐transferase (GST)–progliadain fusion protein produced in Escherichia coli. The GST–progliadain almost specifically digested gliadin into low molecular mass peptides. These results indicate that gliadain is produced via gibberellin‐mediated gene activation in aleurone cells and secreted into the endosperm to digest its storage proteins. Enzymologically, the GST–progliadain hydrolyzed benzyloxycarbonyl‐Phe‐Arg‐7‐amino‐4‐methylcoumarin (Z‐Phe‐Arg‐NH2‐Mec) at Kmu2003=u20039.5u2003µm, which is equivalent to the Km value for hydrolysis of this substrate by cathepsinu2003L. Hydrolysis was inhibited by two wheat cystatins, WC1 and WC4, with IC50 values of 1.7u2003×u200310−8 and 5.0u2003×u200310−8u2003m, respectively. These values are comparable with those found for GST–progliadain inhibition by E‐64 and egg‐white cystatin, and are consistent with the possibility that, in germinating wheat seeds, gliadain is under the control of intrinsic cystatins.

Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter “Murcha” in Nepal

Among more than 20 yeast strains isolated from the traditional starter “murcha” in Nepal, we characterized a yeast that might be involved in saccharification. This strain, identified as Pichia burtonii, produced an extracellular amylolytic enzyme when cultured in the presence of starch in the medium. Since no amylase secreted by P. burtonii has yet been reported, we purified the enzyme and determined its N-terminal amino acid sequence. Together with the results of a hydrolyzing activity assay toward various substrates, it was found to be an α-amylase. The purified enzyme, named Pichia burtonii α-amylase (PBA), was a glycoprotein with an apparent molecular mass of 51 kDa. Enzyme activity was optimal at pH 5.0 at 40 °C. The enzyme retained 80% of its original activity after incubation under the optimal pH condition at 50 °C for 30 min. The activity was inhibited by metal ions such as Cd2+, Cu2+, Hg2+, Al3+, and Zn2+.

Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray

The effect of the consumption of hypoallergenic wheat flour (HWF) on the expression of a wide spectrum of genes was analyzed by using a DNA microarray. Gene expression profiles in the liver and intestines of rats fed on a diet composed mainly of HWF were compared with those of rats fed on a normal flour-based diet. Among the eight thousand transcripts represented on the GeneChip microarray, no more than 30 genes exhibited up- or down-regulation of two-fold or more after one week or two months of HWF consumption. No adverse effects were apparent. Up-regulation of some of the genes known to respond to the interferon-γ signal was apparent in the one-week experiment, which may be related to possible oral immunotolerance resulting from HWF feeding. This DNA microarray technology presents an efficient method for evaluating the safety of foods.

DNA microarray cluster analysis reveals tissue similarity and potential neuron-specific genes expressed in cranial sensory ganglia

Each of four cranial sensory ganglia, trigeminal, geniculate, petrosal, and nodose ganglia, contains multiple kinds of sensory neurons with different cell morphologies and neuronal properties that transmit information about sensory stimuli received peripherally. Here we analyze the complex properties of these neurons from the viewpoint of gene expression using DNA microarrays by cluster analysis. From a total of 8,740 genes, 498 genes were selected as showing tissue‐dependent expression on the microarray by hierarchical cluster analysis, and their profiles indicated that, among the four sensory ganglia, the petrosal and trigeminal ganglia are intimately related. Tissue trees of 37 subclusters containing the 498 genes showed that the profiles of gene expression and the subclusters were classified into a smaller number of groups (18 groups) when information on the amounts of expression was added. In situ hybridization analysis of 21 genes selected from 13 different groups was carried out, and the gene expression patterns were classified into eight categories. The putative profiles postulated from the microarray data were essentially consistent with the patterns of expression at the cellular level as shown by in situ hybridization. In conclusion, from the overall analyses of gene expression by DNA microarray, we can identify a number of candidate genes showing neuron type‐specific expression in the peripheral ganglia.

Hepatic Oxidoreduction-Related Genes Are Upregulated by Administration of Hydrogen-Saturated Drinking Water

The effects of the administration of molecular hydrogen-saturated drinking water (hydrogen water) on hepatic gene expression were investigated in rats. Using DNA microarrays, 548 upregulated and 695 downregulated genes were detected in the liver after 4 weeks of administration of hydrogen water. Gene Ontology analysis revealed that genes for oxidoreduction-related proteins, including hydroxymethylglutaryl CoA reductase, were significantly enriched in the upregulated genes.

Improvement of digestibility, reduction in allergenicity, and induction of oral tolerance of wheat gliadin by deamidation

Wheat gliadin was deamidated by using a cation-exchange resin in the presence or absence of added cysteine, with the change in digestibility being measured. The allergenicity of the gliadin was evaluated by using sera from patients RAST-positive to wheat. Gliadin-specific IgE was measured after the gliadin had been orally administered to rats. The addition of cysteine before the treatment with a cation exchanger effectively increased the deamidation level of gliadin. Deamidated gliadin showed higher solubility than the undeamidated form. There was no difference in the peptic digestibility of the gliadin, whereas deamidation enhanced the pancreatic digestibility in vitro and the digestibility in the mouse stomach in vivo. Deamidation of gliadin reduced its reactivity toward the sera of patients with wheat allergy. Rats administered with deamidated gliadin showed suppressed elevation of the gliadin-specific IgE level.

Effects of Peanut-Skin Procyanidin A1 on Degranulation of RBL-2H3 Cells

Peanut skin contains large amounts of polyphenols having antiallergic effects. We found that a peanut-skin extract (PSE) inhibits the degranulation induced by antigen stimulation of rat basophilic leukemia (RBL-2H3) cells. A low-molecular-weight fraction from PSE, PSEL, also had inhibitory activity against allergic degranulation. A main polyphenol in PSEL was purified by gel chromatography and fractionated by YMC-gel ODS-AQ 120S50 column. Electrospray ionization mass spectrometry (ESI-MS) analysis of the purified polyphenol gave m⁄z 599 [M+Na]+. Based on the results of 1H-NMR, 13C-NMR spectra, and optical rotation analysis, the polyphenol was identified as procyanidin A1. It inhibited the degranulation caused by antigen stimulation at the IC50 of 20.3 μM. Phorbol-12-myristate-13-acetate (PMA) and 2,5,-di(tert-butyl)-1,4-hydroquinone (DTBHQ)-induced processes of degranulation were also inhibited by procyanidin A1. These results indicate that peanut-skin procyanidin A1 inhibits degranulation downstream of protein kinase C activation or Ca2+ influx from an internal store in RBL-2H3 cells.