大和健康资讯 第35期（2006年7月）

Greetings

Hello. This is Honma, in charge of the email newsletter.

We have opened the page for the third ingredient after Bioblan and NKCP: 'Rice Kefilan.' Please take a look.

*The above are all introductions of raw materials. Thank you very much.

Please also take a look at the Daiwa Pharmaceutical website.

■ Bioblanc Proceedings Commemorative Lecture

The video release corner is now complete.

Excerpts from lectures by Dr. Tazawa, Professor Obitsu, and Dr. Endo

■ Health advice from doctors (back issues)

◎ Dr. Kazunori Fukuda: "Approaches to Oriental Medicine to Enhance Natural Healing Power"

[I] Advice (6 parts) [II] Interview (5 parts)

(Dr. Kazunori Fukuda, Director of Ginza Tokyo Clinic)

■ Healthy Interview

◎ Expectations for disease prevention, holistic medicine, and effective supplements

Hanzomon Gastroenterology Clinic

Chairman Kazutoshi Kaketani

■ World Hells Report

◎ Indian Traditional Medicine Ayurveda Becomes a Popular Spa Menu

■ Featuring a wide range of the latest information including 'Food and Health' and 'Alternative Therapies'!

Please also visit the Japan Food Function Research Association (JAFRA) website.

This Month's Menu

■ Latest Information Related to Daiwa Pharmaceutical Co., Ltd.

◎ Introducing three functional food ingredients at the Health Food Expo (HFE)

◎ Held a presentation session on the presentation of plant-derived 'rice kefiran'

■ Latest Integrated Medicine News [7] Practical Use of 'Cancer Vaccination' in the U.S.

■Editor's Note

■ Latest Information Related to Daiwa Pharmaceutical Co., Ltd.

◎ Introducing three functional food ingredients at the Health Food Expo (HFE)

The 4th Health Food Expo (HFE JAPAN 2006) was held over three days from May 30 ~ June 1 at Tokyo Big Sight (hosted by Food Chemical Newspaper, supported by the Ministry of Health, Labour and Welfare, Ministry of Agriculture, Forestry and Fisheries, etc.), where our company presented the features and functions of three types of functional food ingredients independently developed.

Each company showcased its latest research findings, and under the theme "Usefulness of Functional Foods," we presented the features and functions of "Biobran (rice bran arabinoxylane derivatives), NKCP" (purified natto bacteria culture), and "rice kefiran" (LK lactic acid bacteria rice media products).

Regarding the rice kefiran developed as a commissioned research project with support from the Ministry of Agriculture, Forestry and Fisheries, it is the first of its kind to be a lactic acid bacteria fermentation product made from rice (100% plant-based raw materials), and also the first time L.. Kefirano faciences was used alone in culture, incorporating the development story. It was also explained that it is a food that combines elements of prebiotics and biogenics.

In particular, the rice kefiran attracted high interest from many visitors due to its uniqueness and the fact that it was newly developed.

At the booth, three materials were exhibited, but this time, just like the presentation, the rice kefilan was especially popular.

◎ Held a presentation session on the presentation of plant-derived 'rice kefiran'

Our company held a presentation and briefing session on Wednesday, June 28, at the Tokyo International Forum for its newly developed food ingredient, "rice kefilan." "Rice kefilan" is our company's third product following "Bio Brlan" and "NKCP," and was selected as part of the Ministry of Agriculture, Forestry and Fisheries' grant project "Development of Multifaceted Carbohydrate Utilization Technologies Applying Carbohydrate Engineering." Under the guidance of Professor Chisoku, Emeritus Mitsuoka of the University of Tokyo, a leading expert in gut flora research, the research continued for over five years. The success in iso-culture LK lactic acid bacteria, which had previously been considered difficult, greatly increased expectations and interest.

"Rice Kefiran" is a purely plant-based product made from lactic acid bacteria (LK lactic acid bacteria) derived from the long-lived fermented milk "kefir" from the Caucasus region, which has long been a dietary habit for Japanese people. It contains a high concentration of the viscous polysaccharide "kefiran," a beneficial ingredient.

Nearly 100 people gathered for the presentation that day, including researchers, development staff from manufacturers, and pharmaceutical and food specialists from trading companies. In the keynote speech, Professor Emeritus Chimitsu Mitsuoka (mentioned above) gave a lecture titled "The Usefulness of Rice Kefiran as a Food Ingredient," focusing on the history and characteristics of traditional fermented milk kefir, as well as the standalone cultivation method for LK lactic acid bacteria using rice as a nutrient source and the establishment of efficient production of kefiran. Animal experiments on rats and mice revealed various functional properties such as suppressing blood pressure and regulating the intestines, concluding that kefiran is a useful food ingredient for preventing lifestyle-related diseases.

In the special lecture, Mr. Yoshio Ikeda (Chairman of the Japan Lifestyle Disease Prevention Association) explained the significance of rice kefiran, which has functions similar to water-soluble dietary fiber, as a material for preventing metabolic syndrome, under the theme "Prevention of Metabolic Syndrome and the Potential of Rice Kefiran."

Also in a special lecture, Professor Shinichi Kitamura of Osaka Prefecture University Graduate School gave a lecture titled "Polysaccharides Produced by Lactic Acid Bacteria, Focusing on Kefiran," focusing on the mechanism analysis of kefiran biosynthesis. He expressed the opinion that further productivity improvement is the theme.

The high level of interest in the new products was evident, with questions flowing during Q&A sessions and standing parties, and the presentation session concluded successfully.

Regarding "rice kefiran," our company has already independently commercialized it, but going forward, we plan to expand sales channels as a raw material to include food and beverages.

■ Latest Information on Integrated Medicine

[7] Practical Use of 'Cancer Vaccination' in the U.S.

There has recently been significant progress in cancer prevention, which can be called the "dream of humanity."

The "cancer prevention vaccine" was approved in the United States on June 8. This vaccine was developed by the American pharmaceutical company Merck, and by administering three vaccines (injections) over six months, it is said that cervical cancer, a type of cervical cancer, can be prevented.

The vaccine, familiar from influenza vaccinations, is a substance that artificially weakens the pathogenicity of a certain microorganism.

By receiving the vaccine, humans acquire immunity to the microorganism. For example, they do not contract the flu.

So, why is it possible to prevent cancer with vaccines? Because cervical cancer is mainly caused by a microorganism called 'human papillomavirus.'

This virus is common, with an estimated 70–80% of women becoming infected at least once through sexual intercourse. In some cases, infection can cause 'precancerous lesions,' which, over a long period, can develop into cancer. Therefore, the current cancer vaccine should be administered before infection with the virus, that is, before sexual activity becomes frequent, and it is designated for women aged 9 to 26.

Additionally, in Japan, it is reported that Wan'yuu Pharmaceutical, a subsidiary of Merck, is preparing for clinical trials.

■ Editorial Note

Have you had a chance to view the 'U.S. Kefiran' page on our website?

We will continue to strive to provide new information. Thank you for your continued support.

During this season, the humid heat can cause sweating even during sleep, which tends to increase blood viscosity.

Please take care to maintain proper hydration and daily dietary habits.

We look forward to receiving your opinions and feedback.

The next issue of the 'e-Health Kawaraban' is scheduled to be distributed on August 10.

We appreciate your continued support of Daiwa Pharmaceutical Co., Ltd.