Abstract: [Problem] To produce, with a method that is low-cost and has a low environmental impact, a cloudiness-inhibiting agent that is highly safe and has no taste which has a cloudiness-inhibiting effect in a tea beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removing useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugation to obtain a supernatant. This fraction has an amount of RNA content per solid content of the yeast extract of at least 50 wt %, dietary fiber content of at least 5 wt %, and protein content of at least 10 wt %. Mannan content is at least 60 wt % of the dietary fiber. This fraction can be used to inhibit cloudiness for a tea beverage.

Abstract: [Problem] To provide a phospholipid ?-linolenic acid composition of consistent quality and having a stable supply of source material, with focus on Torula yeast, which is edible and recognized as safe, in order to resolve issues with omega 3 sources. [Means for Solving the Problem] As a result of intensive study to resolve the above-noted issues, the inventors of the present invention have discovered that a phospholipid ?-linolenic acid composition can be obtained using residue of yeast extract extracted from Torula yeast (Candida utilis), for example, which is currently produced in large quantities for application in foods, and so arrived at the present invention.

Abstract: An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

Abstract: The inventors of the present invention have discovered that glutathione inhibits reduction in muscle pH, and activates PGC-1? to increase production of mitochondrial DNA. The present invention has been completed based on these findings.

Abstract: In order to provide a culture medium eliminating variation by lot of component concentrations, the present invention provides a culture medium, and preferably a chemical-synthetic culture medium, imparting a proliferation ability to yeast that is equivalent to or greater than that of a YPD culture medium. A culture medium is provided which includes sugars as a carbon source capable of being assimilated by yeast; amino acids as a nitrogen source; vitamins; inositol; zinc ion (Zn2+); potassium ion (K+), and magnesium ion (Mg2+), and in which inositol concentration is between 50 and 10,000 mg/L.

Abstract: [Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

Abstract: To produce a glucosylceramide composition suitable for a functional food or a medicinal product, having stable quality, and cleared of contaminants such as sterol glycosides. An objective is to produce a glucosylceramide composition at low cost from a raw material which is safe, has been eaten by human beings, and is readily available. A glucosylceramide-containing composition is produced by extraction from a raw material of a yeast residue in an organic solvent, such as an alcohol, the yeast residue being obtained after extraction of yeast extract from Torula yeast or the like.