スロット カジノ

[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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Miso has been said to have the potential to alleviate intestinal failure since ancient science. In this research, 28 kinds of Miso samples were analyzed and LPS neutralization substrates were researched. First, their LPS neutralization activity were assayed. Elimination activity of No. 22 Miso sample produced in Nagano measured 85 %, four samples had between 50 and 80% LPS neutralization activity, and ten samples had between 19 and 50% of the activity. The others failed to show the activity. The No. 22 Miso sample, which had the most neutralization activity among the samples, also had the largest amount of soluble nitrogen at 0.48 %. The fluorescence of Miso, which had LPS activity in the sample dying ANS reagent, had high values. The statistical analysis as a correlation analysis was carried out for LPS neutralization activity and other compounds in Miso. LPS neutralization activity strongly related with soluble nitrogen in Miso, and its coefficient R was 0.8329. It also had a relation with fluorescence dye using ANS in Miso. Therefore, LPS neutralization activity had a relation with hydrophobic peptide in Miso. It is scientifically obvious that Miso neutralized LPS having the potential for inflammation the in the intestinal tract.

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In sparkling wine production by the in-bottle secondary fermentation method, it is very important that tartaric stabilization of wines is carried out strictly before secondary fermentation. In making Champagne, the cold treatment by holding it at −4℃ for 1 week has traditionally been carried out in order to stabilize the tartrate. However, because the cold treatment requires enormous energy costs, the use of various additives is being studied, and the usefulness of carboxymethyl cellulose（CMC）has been drawing attention as it has been used recently in the Champagne region. In this study, we investigated the usefulness of CMC for tartaric stabilization of wine made from ‘Koshu’. After cold treatment of the wine from ‘Koshu’ with CMC added, the formation of tartaric precipitation and changes in the components of wines were investigated. Following sparkling wine production, the tartaric stabilization of wine from ‘Koshu’ with CMC added was investigated. As a result, CMCs were found useful for tartaric stabilization of wine from ‘Koshu’ with acidity equal to or higher than the base wines of champagne for making sparkling wines.

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