Gamma-aminobutyric acid (GABA) is known for its blood pressure-lowering effect. We investigated this function in spontaneously hypertensive rats (SHR) on sponge gourd chronic administration and attempted to increase GABA concentration in sponge gourd via pickling. A single oral dose of GABA (5-mg/10-mℓ/kg) or sponge gourd extract (containing 2-mg GABA/10-mℓ/kg) significantly decreased SHR blood pressure after 6 h postadministration (p<0.05). Compared to the control group, a significantly slower increase in blood pressure was observed after 7 to 10 weeks post GABA or gourd diet feeding (p<0.01), and this difference was maintained throughout the entire administrations. However, the GABA content in cut sponge gourd was doubled by vacuum-packing followed by refrigeration for 3 days. Moreover, there was an increment in GABA concentration due to monosodium glutamate (MSG) addition on pickled lyophilized gourd powder upon heating at 60℃ for 15 min at pH 5.5. Additionally, the concentration was enhanced thrice when fresh gourd was soaked in 0.2% MSG solution, vacuum-packed, and heated at 60℃ for 15 min. Taken together, sponge gourd containing GABA could lower blood pressure on SHR and its GABA concentration could be enhanced by pickling preservation.

　The present study was performed to explore a blend ratio of Arabica and Robusta coffee beans to reduce the earthy and cereal-like notes of Robusta and identify the compounds contributing to their masking effect. We successfully developed a blend of Vietnam Robusta G1 (RV) and Tanzania AB Arabica (TZ) at a composition ratio of 25 : 75 that exhibited less earthy and cereal-like notes in the extract. The dominant compounds contributing to their masking effect were analyzed from the TZ aroma extract using silica gel chromatography and preparative-gas chromatography with sensory evaluations. The earthy and cereal-like notes of RV coffee extract were deodorized by 1-octanol in the TZ volatile component. An analysis of their mechanism suggests that the vaporization of compounds contributing to the RV note, such as pyrazines and phenols, is inhibited owing to 1-octanol spiking. These results indicate that the volatile compounds in TZ containing 1-octanol can assist in controlling the volatilization of the aroma compounds in RV coffee extract that provide the earthy and cereal-like notes.

　In this study, we aimed to breed strain GY115-a3 by mating with strain Ce41, which is a high ethyl caproate-producing mutant strain derived from Gifu prefecture yeast, strain G. Among the obtained mating mutant strains between strain GY115-a3 and strain Ce41, the tetraploid strains showed the production characteristics for the unique organic acid composition like strain GY115-a3, and also had high fermentation and ginjo-ka production abilities, similar to those of strain Ce41. From these results, it was concluded that the expected mating mutant strains, such as a3×Ce41_1 and a3×Ce41_5, which inherited characteristic properties from the both parent strains, could be bred.

　The amylase properties of fruiting body of Sarcomyxa sp. and the effects of adding fruiting body of Sarcomyxa sp. powder to bread dough on bread making properties were investigated. The α-and β-amylase activity of fruiting body of Sarcomyxa sp. were optimal at pH 5.0 and 50℃. The α-amylase activity were strongly decreased by heat treatment at 40℃ for 30 min. The α-amylase activity of fruiting body of Sarcomyxa sp. was inhibited by 5%-NaCl, however, β-amylase activity was highly stable below 10%-NaCl. The specific loaf volume of bread containing 0.5% fruiting body of Sarcomyxa sp. was increased and crumb hardness was lower than the bread without fruiting body of Sarcomyxa sp. (control). The glucose and maltose content in dough were determined using HPLC, the dough containing 0.5% fruiting body of Sarcomyxa sp.showed 40.57 mg/dry g of maltose. The results of this study, it was shown that fruiting body of Sarcomyxa sp. have the β-amylase with high salt tolerance. The addition of fruiting body of Sarcomyxa sp. to bread dough was improved the bread making properties compared to without fruiting body of Sarcomyxa sp. addition. Furthermore, the dough containing 0.5% fruiting body of Sarcomyxa sp. was increased maltose content than the dough without fruiting body of Sarcomyxa sp. addition.