Abstract: An organ, a tissue or cells of a living body can be preserved stably at a non-freezing low temperature without damaging the organ, the tissue or the cells, by the method of preserving an organ, a tissue or cells of a living body by using the low temperature damage alleviating agent or the necrosis inhibitor comprising a coffee extract of the present invention, or a medium comprising a coffee extract.

Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Abstract: Disclosed are an anti-ice nucleation activator comprising a purine base or a purine base-containing polymer, and an antifreeze liquid comprising the anti-ice nucleation activator and water; a method for improving the anti-ice nucleation activity of a biological material, the method comprising bringing the anti-ice nucleation activator into contact with the biological material; and a method for preserving a biological material, the method comprising bringing the anti-ice nucleation activator into contact with a biological material.

Abstract: Disclosed are: an anti-ice nucleation activator comprising a tyrosine peptide represented by Formula (1): (X)p-[Tyr]n-(Y)q ??(1) wherein X and Y are identical or different, and each represents an amino acid residue, n represents an integer of 2 to 6, p represents an integer of 0 to 4, and q represents an integer of 0 to 4, with the proviso that p+q does not exceed 4, wherein when p represents an integer of 2 to 4, two to four amino acid residues represented by (X)p may be identical or different, and when q represents an integer of 2 to 4, two to four amino acid residues represented by (Y)q may be identical or different, or an anti-ice nucleation activator comprising a complex composed of one or more of the tyrosine peptides and a polymer, wherein the one or more of the tyrosine peptides are bonded to the polymer; an antifreeze liquid comprising the anti-ice nucleation activator and water; a coating solution for preventing frost damage comprising the complex; a method for improving the anti-ice nucleation a

Abstract: Disclosed are an anti-ice nucleation activator comprising a purine base or a purine base-containing polymer, and an antifreeze liquid comprising the anti-ice nucleation activator and water; a method for improving the anti-ice nucleation activity of a biological material, the method comprising bringing the anti-ice nucleation activator into contact with the biological material; and a method for preserving a biological material, the method comprising bringing the anti-ice nucleation activator into contact with a biological material.

Abstract: [Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Abstract: Provided is, for example, a method for producing an enokitake mushroom extract that includes immersing an enokitake mushroom fruiting body in alcohol, subsequently separating the fruiting body from the alcohol, and immersing the separated enokitake mushroom fruiting body in water at 80° C. or higher, subsequently obtaining a supernatant as an extract.

Abstract: The objective to be solved by the present invention is to provide a novel ice crystallization inhibitor which is industrially useful, which can be efficiently and stably produced in a safe process suitable for a food production without difficulty and which has excellent functions and properties. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice crystallization inhibitor. Furthermore, the objective of the present invention is to provide a peptide which gives an indication of a protein having an ice crystallization inhibitory activity. The ice crystallization inhibitor according to the present invention is characterized in comprising a seed protein derived from a plant belonging to genus Vigna in Leguminosae, an allied species thereof or an improved species thereof.

Abstract: The objective to be solved by the present invention is to provide an ice-crystallization inhibitor which has a practicable and excellent ice-crystallization inhibiting property and which can be efficiently and stably produced in a safe process suitable for food production. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice-crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice-crystallization inhibitor. Furthermore, the objective of the present invention is to provide a polysaccharide which is derived from a basidiomycete and which is used for inhibiting ice-crystallization of a liquid containing water, and a method for inhibiting ice-crystallization of a liquid containing water. The ice-crystallization inhibitor according to the present invention is characterized in being a polysaccharide derived from a basidiomycete.

Abstract: An objective of the present invention is to provide an antifreeze protein which is capable of being efficiently produced on an industrial level at low cost and which is safe and has an excellent antifreezing activity for use on a practical level. Also, an objective of the present invention is to provide a polypeptide that corresponds to the active part of the antifreeze protein; a composition, a food, a biological sample protectant and a cosmetic containing the antifreeze protein or the polypeptide; and an antibody that specifically reacts with the antifreeze protein or the polypeptide. The antifreeze protein according to the present invention is characterized in being derived from a plant and having a specific amino acid sequence or being a plant seed protein.

Abstract: The objective to be solved by the present invention is to provide an ice-crystallization inhibitor which has a practicable and excellent ice-crystallization inhibiting property and which can be efficiently and stably produced in a safe process suitable for food production. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice-crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice-crystallization inhibitor. Furthermore, the objective of the present invention is to provide a polysaccharide which is derived from a basidiomycete and which is used for inhibiting ice-crystallization of a liquid containing water, and a method for inhibiting ice-crystallization of a liquid containing water. The ice-crystallization inhibitor according to the present invention is characterized in being a polysaccharide derived from a basidiomycete.

Abstract: An objective to be achieved by the present invention is to provide an ice-crystal growth inhibiting substance which has an excellent ice-crystal growth inhibiting activity suitable for practical use and which can be produced easily, efficiently and economically in safe steps usable in food production. Another objective of the present invention is to provide a method for producing the ice-crystal growth inhibiting substance, a polypeptide which is an active part of the ice-crystal growth inhibiting substance, as well as an ice-crystal growth inhibiting substance composition, a food, a biological sample protectant and a cosmetic each containing the ice-crystal growth inhibiting substance or the polypeptide. The ice-crystal growth inhibiting substance according to the present invention is characterized in that the ice-crystal growth inhibiting substance is derived from a plant, and has a molecular weight of 400 kDa or more as measured by gel filtration chromatography.

Abstract: The present invention has its object to provide a novel emulsifier which is obtainable from an edible yeast and is highly safe and shows by itself a high level of emulsifying property and high emulsion stability; a water-soluble composition containing a liposoluble substance, together with the emulsifier; and methods of producing these. The present invention includes: an emulsifier which comprises, as an active ingredient, a carbohydrate- and protein-based complex derived from a culture fluid obtained by cultivating an edible yeast; a water-soluble composition which comprises an emulsifier and a liposoluble substance; and a method of producing the emulsifier and the water-soluble composition.

Abstract: The present invention has its object to provide a novel emulsifier which is obtainable from an edible yeast and is highly safe and shows by itself a high level of emulsifying property and high emulsion stability; a water-soluble composition containing a liposoluble substance, together with the emulsifier; and methods of producing these. The present invention includes: an emulsifier which comprises, as an active ingredient, a carbohydrate- and protein-based complex derived from a culture fluid obtained by cultivating an edible yeast; a water-soluble composition which comprises an emulsifier and a liposoluble substance; and a method of producing the emulsifier and the water-soluble composition.

Abstract: The present invention makes it possible to attain various applications using antifreeze activity without an antifreeze protein. The agent for the inhibition of ice-crystal growth includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml causes the deposition of non-flat disk-shaped ice crystals. The agent for the lowering of an ice-crystal growth initiation temperature includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml shows thermal hysteresis by a temperature of 0.020° C. or higher. The agent for the control of water freezing includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml shows thermal hysteresis by a temperature of 0.020° C. or higher and causes the deposition of non-flat disk-shaped ice crystals.

Abstract: The present invention makes it possible to attain various applications using antifreeze activity without an antifreeze protein. The agent for the inhibition of ice-crystal growth includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml causes the deposition of non-flat disk-shaped ice crystals. The agent for the lowering of an ice-crystal growth initiation temperature includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml shows thermal hysteresis by a temperature of 0.020° C. or higher. The agent for the control of water freezing includes a non-proteinaceous substance, wherein an aqueous solution of the non-proteinaceous substance in a concentration of 10 mg/ml shows thermal hysteresis by a temperature of 0.020° C. or higher and causes the deposition of non-flat disk-shaped ice crystals.