Abstract: Provided is a wasabi rhizome with suppressed quality deterioration, a method of preserving the same, and a method of producing the same. Disclosed herein are: a wasabi rhizome having a phenylalanine ammonia-lyase activity of less than 0.04 U per mg of protein, after preserving the wasabi rhizome at 0° C. for 5 days following trimming of the surface thereof; and a method of preserving the wasabi rhizome at a temperature of ?5° C. or more and 10° C. or less. Also disclosed herein is a method of producing a wasabi rhizome with suppressed quality deterioration, including: (1-1) immersing a wasabi rhizome in water having a temperature of more than 40° C. and less than 60° C.; and/or (1-2) immersing the wasabi rhizome in an ethanol solution.

Abstract: The method for producing a cell aggregate including glial progenitor cells according to the present invention comprises: (1) a step of subjecting pluripotent stem cells to suspension culture in an embryoid-body-forming culture medium containing one or more SMAD signaling inhibitors and one or more Wnt signaling activators in the absence of feeder cells for 5 days to 10 days, to form a cell aggregate; (2) a step of subjecting the cell aggregate obtained in (1) to suspension culture in an embryoid-body-forming culture medium containing retinoic acid; (3) a step of subjecting the cell aggregate obtained in (2) to suspension culture in an embryoid-body-forming culture medium or neuron-and-glia-proliferating culture medium containing retinoic acid and one or more SHH signaling activators; and (4) a step of subjecting the cell aggregate obtained in (3) to suspension culture in a neuron-and-glia-proliferating culture medium containing no retinoic acid and one or more SHH signaling activators.

Abstract: This invention provides an onion exhibiting very weak or no pungency and a method for producing such onion. In such onion, alliinase gene expression is reduced.

Abstract: This invention provides an onion exhibiting very weak or no punuency and a method for producing such onion. in such onion, alliinase gene expression is reduced.

Abstract: The present invention relates to protein or polypeptide capable of converting 1-propenylsulfenic acid concerning the formation of lachrymatory factors generated when plants such as onions are broken into pieces or cut into lachrymatory factors, and also to DNA (lachrymatory factor-producing enzyme genes) encoding the protein or polypeptide; a primer usable for isolating a gene of a lachrymatory factor-producing enzyme of the genus allium and a method for isolating the gene with the primer; a recombinant vector containing the DNA; a transformant containing the recombinant vector containing the DNA; a method for preparing protein or a polypeptide having lachrymatory factor-producing enzymatic activity by culturing host cells transformed with the recombinant vector containing the DNA; protein or a polypeptide having the lachrymatory factor-producing enzymatic activity; and a nucleic acid molecule having a function of repressing the translation of mRNA on protein or polypeptide having the lachrymatory factor-prod

Abstract: The object of the present invention is to provide DNA and RNA designed on the basis of the sequence of an enzyme gene for repressing the expression of the enzyme gene generating a lachrymatory factor from a precursor of the lachrymatory factor, and also a vector required for introducing DNA for repressing the expression of the gene of the lachrymatory factor-producing enzyme into a vegetable.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.