Abstract: A method for producing a phospholipid using transphosphatidylation, which comprises homogenizing a mixture of a raw material phospholipid, a hydroxyl-containing acceptor, phospholipase D, and water in the absence of an organic solvent to obtain a homogenized mixture; and subjecting the homogenized mixture to a transphosphatidylation reaction at 15° C. to 65° C. The homogenized mixture has a lamellar lyotropic liquid crystal structure. An objective phospholipid can be obtained from the homogenized mixture through transphosphatidylation without using an organic solvent or calcium.

Abstract: The present invention relates to a fermented food and process for producing the same, in which the food contains a sufficient amount of conjugated fatty acid and is excellent in digestivity and absorbability, physiological effects, safety, sensory properties, and the like. The fermented food is obtained by adding a conjugated fatty acid in the form of a glyceride to a fermentation medium either before or after the fermentation by the fermenting bacterium, and the final fermented food product contains such conjugated fatty acid in the form of a glyceride. The conjugated fatty acid of the glyceride type is a glyceride derivative containing a fatty acid having conjugated double bonds (a conjugated fatty acid) as its constituent fatty acid, and sustains many of useful physiological activities of the conjugated fatty acid while coping with the inhibitory action of free fatty acids to the fermenting bacterium.

Abstract: A method for producing a phospholipid using transphosphatidylation, which comprises homogenizing a mixture of a raw material phospholipid, a hydroxyl-containing acceptor, phospholipase D, and water in the absence of an organic solvent to obtain a homogenized mixture; and subjecting the homogenized mixture to a transphosphatidylation reaction at 15° C. to 65° C. The homogenized mixture has a lamellar lyotropic liquid crystal structure. An objective phospholipid can be obtained from the homogenized mixture through transphophatidylation without using an organic solvent or calcium.

Abstract: The present invention relates to a fermented food and process for producing the same, in which the food contains a sufficient amount of conjugated fatty acid and is excellent in digestivity and absorbability, physiological effects, safety, sensory properties, and the like. The fermented food is obtained by adding a conjugated fatty acid in the form of a glyceride to a fermentation medium either before or after the fermentation by the fermenting bacterium, and the final fermented food product contains such conjugated fatty acid in the form of a glyceride. The conjugated fatty acid of the glyceride type is a glyceride derivative containing a fatty acid having conjugated double bonds (a conjugated fatty acid) as its constituent fatty acid, and sustains many of useful physiological activities of the conjugated fatty acid while coping with the inhibitory action of free fatty acids to the fermenting bacterium.

Abstract: A method for producing phospholipid using transphosphatidylation, which comprises the steps of homogenizing a mixture of a raw material phospholipid, a hydroxyl-containing acceptor, phospholipase D, and water in the absence of an organic solvent to obtain a homogenized mixture; and subjectng said homogenized mixture to the transphosphatidylation reaction at 15° C. to 65° C. The homogenized mixture has a lamellar lyotropic liquid crystal structure. An objective phospholipid can be obtained from the homogenized mixture through transphosphatidylation without using an organic solvent or calcium.

Abstract: A cerebration improver having a prominent action for increasing brain glucose level has an effect of improving the cerebration of a subject administered with the improver. The cerebration improver contains as the effective ingredient phosphatidyl-L-serine, or lysophosphatidyl-L-serine produced by eliminating the fatty acid chain at the position .alpha. or .beta. of phosphatidyl-L-serine, or the salts thereof. The phosphatidyl-L-serine has a structural fatty acid chain derived from at least one raw material lecithin selected from the group consisting of soy bean lecithin, rapeseed lecithin or egg yolk lecithin. Using the raw material lecithin as the substrate, phosphatidyl-L-serine can be produced by utilizing transphosphatidylation.

Abstract: A process for producing phosphatidylserine having a long chain unsaturated fatty acid in its side chain. In this process, a natural lecithin containing long chain unsaturated fatty acid side chain is used as the starting material. Using the natural lecithin as a substrate for reaction, phospholipase-D is caused to act on the substrate under the presence of serine, whereby phosphatidylserine having a side chain derived from the long chain unsaturated fatty acid can be easily obtained through a single step reaction.

Abstract: A cerebration improver having a prominent action for increasing brain glucose level has an effect of improving the cerebration of a subject administered with the improver. The cerebration improver contains as the effective ingredient phosphatidyl-L-serine, or lysophosphatidyl-L-serine produced by eliminating the fatty acid chain at the position .alpha. or .beta. of phosphatidyl-L-serine, or the salts thereof. The phosphatidyl-L-serine has a structural fatty acid chain derived from at least one raw material lecithin selected from the group consisting of soy bean lecithin, rapeseed lecithin or egg yolk lecithin. Using the raw material lecithin as the substrate, phosphatidyl-L-serine can be produced by utilizing transphosphatidylation.