Abstract: A cell culture gel can be used as a scaffold material, where cell culture gel utilizes plasma from adult bovine blood, rather than using an extracellular matrix. Cells can be produced using, as the scaffold material for cell culture, a cell culture gel that utilizes plasma from adult bovine blood. The cell culture gel contains: plasma derived from adult bovine blood, and a coagulant.

Abstract: [Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.

Abstract: Conventionally, it has been necessary to collect blood of a subject and perform biochemical analysis to measure LDL cholesterol and HDL cholesterol. However, in this method, a needle or the like needs to be invasively inserted into the skin of the subject, which causes a psychological or physical burden on the subject. According to the present invention, it is possible to non-invasively estimate cholesterol based on attribute information and/or non-invasive biological information of a predetermined user by generating a cholesterol estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.

Abstract: A novel fat aroma-imparting agent can be used for a food product using a plant protein as a raw material. The meat flavor of a food product using a plant protein can be enhanced by allowing (E)-6-nonenal to be contained therein. At the same time, the meat flavor can be further enhanced by using butanoic acid and/or delta-decalactone in combination therewith. A meat flavor-imparting agent for a plant protein-containing food product, containing (E)-6-nonenal; a method for producing a food product using a plant protein, by allowing (E)-6-nonenal to be contained therein; and a method for enhancing flavor, are provided.

Abstract: An object is to provide a method of indirectly replenishing a decreased amount of hyaluronic acid through taking a substance for promoting the production of hyaluronic acid, other than a method of replenishing a decreased amount of hyaluronic acid by directly orally taking it. A hyaluronic acid-production promoter containing isoliquiritigenin as an active ingredient. The hyaluronic acid-production promoter further containing arachidic acid as an active ingredient. Accordingly, the present invention can be expected to prevent skin aging due to the decrease in hyaluronic acid, as well as improve symptoms associated with the decrease in hyaluronic acid in other organs where hyaluronic acid is involved.

Abstract: Conventionally, a needle or the like needs to inserted into skin of a subject to invasively collect blood in ?GT measurement, which causes a psychological or physical burden on a subject. According to the present invention, it is possible to invasively estimate ?GT based on attribute information and non-invasive biological information of a predetermined user by generating a ?GT estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.

Abstract: An object of the present invention is to provide a method for manufacturing instant noodles, wherein the instant noodles are excellent in the noodle-making property, texture and salty taste, and sodium is reduced. In the manufacture of the instant noodles, in order to reduce the amount of salt used for manufacturing noodles, 0.5 to 1.5 g of potassium lactate is substituted for 1 g of salt to be added to kneading water to manufacture the noodles, and the instant noodles can be thereby manufactured which are excellent in the noodle-making property, texture and salty taste.

Abstract: [Problem to be Solved] The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. [Solution] The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

Abstract: The present inventors succeeded in culturing thick three-dimensional muscle tissue in which the muscle fibers are oriented in the same direction by providing channels for transporting a culture medium inside a hydrogel containing skeletal myoblasts. The three-dimensional muscle tissue produced according to the invention is expected to have a steak-like texture. Additionally, in regenerative medicine applications, damage in extensive and thick muscle tissue is expected to be healed with a single treatment by using thick three-dimensional muscle tissue.

Abstract: Conventionally, a needle or the like needs to be inserted into skin of a subject to invasively collect blood in blood neutral fat measurement, which provides a psychological physical load on a subject. According to the present invention, it is possible to non-invasively estimate the blood neutral fat based on attribute information and/or non-invasive biological information of a predetermined user by generating a blood neutral fat estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.

Abstract: Conventionally, it has been necessary to collect blood of a subject and perform biochemical analysis to measure HbA1c. However, in this method, a needle or the like needs to be invasively inserted into the skin of the subject, which causes a psychological or physical burden on the subject. According to the present invention, it is possible to non-invasively estimate an HbA1c risk based on attribute information and/or non-invasive biological information of a predetermined user by generating an HbA1c risk estimation model by machine learning based on attribute information and non-invasive biological information acquired from a plurality of subjects in advance and examination data of a blood examination.

Abstract: Conventionally, it has been necessary to collect blood of a subject and perform biochemical analysis to measure the uric acid level. However, in this method, a needle or the like needs to be invasively inserted into the skin of the subject, which provides a psychological or physical load on the subject. According to the present invention, it is possible to estimate the uric acid level based on attribute information and non-invasive biological information of a predetermined user by generating a uric acid level estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.

Abstract: In conventionally known methods, the blood sugar level is measured by collecting blood of a subject or predicted based on interstitial fluid. However, in any method, a needle or the like needs to be invasively inserted into the skin of the subject, which causes a psychological or physical burden on the subject. According to the present invention, it is possible to invasively estimate the blood sugar level based on attribute information and/or non-invasive biological information of a predetermined user by generating a blood sugar level estimation model by machine learning based on attribute information, non-invasive biological information, and blood examination data acquired from a plurality of subjects in advance.

Abstract: A method for screening an active ingredient of a saltiness enhancer, the screening method including the following steps: (i) a step for determining whether a test substance is a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein; and (ii) a step for selecting, as an active ingredient of a saltiness enhancer, a test substance that has been determined in step (i) to be a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

Abstract: [Problem to be Solved] The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. [Solution] Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.

Abstract: The present invention provides a method for producing non-fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor. Fresh noodles having excellent noodle making properties, texture, and flavor can be produced by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour even without adding salt. Further, non-fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and then drying the noodles by hot air. Moreover, after drying, the non-fried noodles dried by hot air to have a moisture of 7 to 14% by weight is further subjected to a heating process with high-temperature hot air, a gas mixture of high-temperature hot air and water vapor, or superheated steam at 120 to 200° C. until the moisture of the non-fried noodles is reduced to 3 to 6% by weight, which can consequently reduce a harsh taste derived from potassium lactate.

Abstract: Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: The present invention relates to a method for determining the origin of glutamic acid in a sample and, in a broader sense, relates to a method for determining the origin of an amino acid. The present invention makes it possible to measure the stable isotope ratio, with a considerably higher accuracy than that of conventional methods, by measuring the ?13C of glutamic acid (amino acid) by elemental analysis-stable isotope ratio mass spectrometry (EA-IRMS) and measuring the ?15N by gas chromatography-stable isotope ratio mass spectrometry (GC-IRMS). In addition, the present invention makes it possible to determine the origin of glutamic acid (amino acid) by comparing the stable isotope ratio of the glutamic acid (amino acid) whose origin is unclear with the stable isotope ratio of glutamic acid (amino acid) whose origin is clear.

Abstract: The present invention provides a production method for a three-dimensional muscle tissue including the steps of: preparing an approximately rectangular first cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other, and an approximately rectangular second cell module containing skeletal myoblasts in a hydrogel, and having a plurality of approximately rectangular holes parallel to each other at positions different from those of the first cell module in a vertical direction; alternately stacking the prepared first cell module and the prepared second cell module to obtain a stack; subjecting the skeletal myoblasts contained in the obtained stack to proliferation culture; and inducing the proliferated skeletal myoblasts to differentiate into myotubes.