|COMPANY PROFILE ＜ HISTORY OF THE DEVELOPMENT OF ORYZALOSE|
HISTORY OF THE DEVELOPMENT OF ORYZALOSE
By Hiroaki Maeda,
* BRM= biological response modifier
The spread of the concept of immunity enhancement through food ingredients matches my history in BRM food development and educating the market about them.
I would like to take this opportunity to describe my 30 years of experience in developing BRM food, and building on this experience, the development story and key features of Oryzalose, which is the latest material for BRM food.
1. Food Ingredient and Immune Response
Food ingredients that become antigens are a negative factor in terms of allergy. But when you adopt a slightly different viewpoint and consider them as stimulation to the immune system, some ingredients - especially those involved in Type IV allergy - may reinforce immunity when the reaction is mild. Given this perspective, some interesting reactions can be found by observing food ingredient mechanisms on immune system cells. For instance casein, which is a milk protein, and LPC (lyso-phosphatidylcholine) which is a type of phosphatide, induce interferon, while fruits such as apple and kiwi, and vegetables including spinach, onion and carrot promote TNF production and neutrophil concentration. We can probably claim that we are protected from infections and malignant tumors because of the daily foods we ingest.
If there were an immunity enhancement food that had this type of effect, the food could be used widely to maintain and improve health as well as to prevent and treat diseases.
There are several types of ingredients that become material for immunity enhancement food. Some are overtly in food and active from the beginning, while others are certain particles that emerge in the process of digestion and decomposition and come to possess the function even if the substance before decomposition was inactive, and some have the potential of developing the function once it goes through certain processing. Most processed foods are produced by heating, fermenting, or treating with enzyme. By using such processing technology I felt it was possible to develop immunity enhancing food with a stable demonstration of effectiveness.
2. Immunity Enhancement Activity of Indigestible Polysaccharide (Dietary Fiber)