CIRCULATORY SYSTEM

1 - superficial temporal
2 - occipital
3 - maxillary
4 - vertebral
5 - facial 
6 - lingual
7 - common carotid
8 - subclavian
9 - arch of aorta
10 - superior vena cava
11 - heart 
12 - superior mesenteric
13 - inferior vena cava
14 - liver
15 - renal
16 - kidneys
17 - spleen
18 - radial 
19 - ulnar
20 - common iliac
21 - hypogastric
22 - external iliac
23 - femoral
24 - saphenous right
25 - popliteal
26 - post, tibial
27 - anterior tibial
28 - saphenous left
29 - dorsalis pedis
30 - dorsalis venous
31 - arcuate

VITAL NUTRIENTS
Calcium regulates and assists the smooth functioning of the heartbeat. Magnesium and calcium nourish the circulatory system.

Phosphorus is essential for proper blood circulation, regulation of blood pressure levels and heart muscle contractions.

Potassium is essential for the heart muscle, proper blood circulation, heart muscle contractions and a regular heartbeat.

Iron is required to carry oxygen.

Magnesium assists nerve impulses for the heart.

Silicon assists blood circulation.

Iodine protects against heart palpitations.

Sodium maintain blood pressure.

Vanadium regulates blood circulation.

Vitamin E promotes the ability of red blood cells to carry oxygen, it assists the heart muscles to use oxygen more efficiently and protects against blood clots.

Vitamin C and P promote strong blood capillaries. Vitamin P is a rarely used collective term for a plant classification known as flavonoids, or bioflavonoids -- the terms more commonly used. What foods are high in vitamin P?
Flavonols: Vegetables, fruits, onions, grape seed, pine bark.
Flavanones: Citrus fruit, licorice.
Flavones: Celery, parsley, red peppers, chamomile, mint, ginkgo biloba.
Flavanolols: Milk thistle, propolis.
Flavanols: Tea, cocoa, chocolate, azaleas, grape seed.

Vitamin B15 protects against hardened arteries. In Europe, vitamin B15 has been used to treat premature aging because of both its circulatory stimulus and its antioxidant effects. It helps protect the body from pollutants, especially carbon monoxide. Pangamic acid (and possibly DMG) offers support for anyone living in a large polluted city or under high-stress.  Food sources of pangamic acid include beef blood, whole grains such as brown rice, brewer's yeast, pumpkin and sunflower seeds and apricot seeds. 

(to study heart  I click here)

CIRCULATORY SYSTEM
HEART The human heart pumps blood at 72 beats per minute (60seconds) for as adult, 90 beats per minute for a child, and 110 beats per minute for an infant.

LIVER The human liver removes toxins from the bloodstream at a rate of at least 1.5 litres every minute (60 seconds).

KIDNEYS The human kidneys are a part of filters with remarkable ability to regulate the amount of blood salt and acid levels. The kidneys filter blood at the rate of 1.3 litres per minute (60 seconds) with millions of tiny tubes called nephrons.




SPLEEN The spleen destroys old red blood cells and blood platelets and provide lymphocytes for new blood.


ARTERIES The blood leaves the heart via the pulmonary artery and enters the lungs where oxygen is added. The combined network of arteries and veins within the circulatory system measure approx. 96,000 kilometres. 

VEINS Veins carry oxygenated blood throughout the human body. 

BENEFICIAL NATURAL FOODS
1. tahini, cheese, almonds, hazel nuts, sunflower seeds, dried apricots, spinach.
2. pepitas, sunflower seeds, tahini, Brazil nuts, cashews, walnuts, almonds, lecithin.
3. dried apricots, dried fruits, fresh wheatgrass, legumes, almonds, sunflower seeds.
4. pepitas, tahini, parsley.
5. Brazil nuts, tahini, almonds, cashews, lettuce, spinach, strawberry.
6. kelp, watermelon, capsicum.
7. celery, olives, spinach, cheese.
8. fresh fruits, tuna, kelp, seafood.
9. sunflower seeds, tahini, almonds, hazel nuts, fresh wheatgerm, peanut, apples, lettuce, walnuts, Brazil nuts.
10. guava, capsicum, citrus fruits.
11. pepitas, tahini, oats, wheatgerm.

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
Pepitas are pumpkin seeds. They're eaten as a snack or added to salads for a little crunch. You can find them roasted, raw or salted, in the shell or hulled. Pumpkin seeds contain healthy fats as well as protein, fiber, potassium, iron and zinc.

4 Alkaline Minerals for Ph Balance in Your Body.

There are many acidic foods that may erode your alkaline health one meal at a time. A proven way to counter yourself and your family from the side effects of acidic foods is to follow the 80/20 rule of the alkaline diet. Simply put, for every 20 percent of acid-forming foods you consume you should add 80 percent of alkalizing foods to your diet. That way you’ll keep your Ph levels and body happy.

(Note: Not all acidic foods are acid-forming in your body. The lemon, for example, is an acidic fruit. However, when consumed it is alkaline forming in your body, because it is loaded with calcium, magnesium and potassium.)

Supplement your diet with alkaline minerals.

There are certain alkaline minerals that help restore Ph balance in your body–and they’re easy to get.
The main alkalizing minerals are calcium, magnesium, sodium and potassium. These minerals complement each other in your body. For example, calcium is needed to contract a muscle and magnesium is needed to relax it. So, you need both.

Calcium and Magnesium

Without calcium our brain, muscles, and nerves would not work properly.

The best source of calcium in food is green leafy vegetables. Some fresh vegetables, such as broccoli, cabbage, and spinach, contain calcium. So do almonds, sesame seeds, and soft-boned fish, like sardines and salmon.

The body requires magnesium to maintain energy and vitality. When magnesium is deficient in the body, the body forms lactic acid. Low levels of magnesium are associated with migraine headaches, nervousness, insomnia, and heart palpitations. So, make sure you get adequate amounts of magnesium.

Eat Potassium-rich Foods

What about potassium? Potassium is essential for muscular activity, particularly so for that tireless muscle, the heart.
If you do not get enough potassium, you may suffer from weakness of muscles, poor reflexes, back pain, headaches, constipation or sleeplessness. You may also find yourself subject to apathy, listlessness, depression or mental confusion. Extreme lack of potassium can increase the risk of a heart attack.

What’s more, at a cellular level your cells maintain a balance of potassium inside and sodium outside, but this pumping of potassium and sodium requires magnesium.

The calcium concentration in cells is controlled by sodium. You see all four of these minerals work together in the body. Most importantly, these minerals are critical in keeping your body, organs and tissue Ph balanced.

Problems arise in the body when one or more of the minerals are deficient or when the minerals are out of balance with each other.

Things like stress, age, pollution, diet and many other factors deplete your body of these critical minerals and make your body less efficient at removing waste and acid deposits from your blood, tissues and organs. And so your body becomes dangerously acidic!

Conclusion…
STEP 1 – you should supplement your diet with these critical minerals to restore Ph balance to your body.
STEP 2 – you must eat more alkalizing foods to help your body eliminate waste effectively and resort its critical Ph balance.
STEP 3 – Drink ionized alkaline water that has these minerals in them.
It makes absolute sense to assist your body in eliminating wastes and toxins by eating liberal amounts of alkaline-rich foods. The Alkaline Cookbook provides a simple alkaline diet eating plan to help your cleanse and nourish your body, mind and soul using alkalizing foods. You see, your body will thrive on alkalizing foods! As a result, you will have more energy, increased stamina, less stress in your life and your body will be better equipped to ward off disease, viruses and infections.

It makes absolute sense to assist your body in eliminating wastes and toxins by eating liberal amounts of alkaline-rich foods. The Alkaline Cookbook provides a simple alkaline diet eating plan to help your cleanse and nourish your body, mind and soul using alkalizing foods. You see, your body will thrive on alkalizing foods! As a result, you will have more energy, increased stamina, less stress in your life and your body will be better equipped to ward off disease, viruses and infections.





The Alkaline Cookbook easy-to-make recipes make you feel FULL and satisfied with every meal. Yes, you will feel fantastic with every meal!





 

ANTI-CANCER DIET IDEAS

Natural wholesome foods in their natural state provide safe nutrition, and there are numerous possible healing benefits if they are obtained regularly.

BREAKFAST
A papaya for breakfast provide anti-colon cancer qualities, due to the fibre, vitamin C and beta carotene. The kiwifruit supplies a good amount of vitamin C, antioxidant power, reducing free radicals. Lemon and lime juice supply flavonoids, flavonol glycosides, that help to reduce cell division in many cancer cells, plus they supply vitamin C. Grapefruit contain phytochemicals, limonoids,that inhibit tumour formation by producing an enzyme that helps eliminate toxins from  the liver. Fresh pineapple juice provides manganese, vital for antioxidant defence against free radicals. A rockmelon will provide vitamins C and A, for antioxidant power and anti-free radical activity. Berries, especially blueberries, are full of antioxidant power as they contain phenols, promoting anti-cancer action as they prevent oxygen damage in body organs. Blueberries are the ultimate source of phytonutrients that neutralise free radical cell damage and promote the action of vitamin C. A fresh fruit breakfast is a positive direction to start a new day. 

MORNING TEA
Start with a freshly extracted carrot and parsley juice for an excellent dose of carotene to inhibit tumour growth and for help with lung cancer and pancreatic cancer. Sulphur in carrots assists to eliminate toxins. Parsley supplies anti-cancer benefits such as myristicin, a volatile oil; and the flavonoid luteolin in parsley is antioxidant. Plus, wit its excellent vitamin C, parsley heals. Try 90% carrot juice with 10% parsley juice every two days. 

LUNCH
For colon cancer, try a legume meal. Refer to LEGUMES DAILY RECIPE GUIDE IDEAS & BENEFITS CHART. For other cancers, try steamed brown rice with broccoli. sliced Brussels sprouts, carrots, onions, corn and red capsicum. Rice is alkaline; it helps healing. Add garlic in the last seconds and ground pepitas, especially for prostate cancer. Or, for simple snack, try asparagus with soy mayonnaise and baked tofu, or a fresh salad with walnut oil. 

AFTERNOON SNACK
Wheatgrass juice is the ultimate blood rebuilder and anti-cancer tonic due to the super beta carotene power, super lycopene antioxidant power and chlorophyll content. The chemical composition of chlorophyll is nearly identical to human blood, except it is based on a magnesium atom instead of an iron atom. This unique structure of chlorophyll is described as 'concentrated sun power'. It increases the function of the circulatory system and the lungs, plus neutralise toxins, cleanses and rebuild the human body. Wheatgrass juice assist the body to manifacture healthy new red blood cells, haemoglobin. Wheatgrass juice is tops for healing!

EVENING MEAL
Baked pumpkin with broccoli and fish/lemon for help with lung cancer. Tabouli salad with grilled tofu for help with colon cancer. Pasta with lots of ground pepitas, chopped parsley and Parmesan to help blood-based cancer. Serve with a sip of red wine. Brussels sprouts with honey carrots and salmon, with red chilli poppers for help with skin cancer. For sweets, acidophilus yoghurt with honey for colon health. Black cherries contain ellagic acid, flavonoids and perillyl alcohol; they're anti-carcinogenic and they stunt the growth of cancer cells. 

Rice Kefiran

Rice Kefiran is a novel, low-fat, highly functional food. Original Kefiran is the main component of kefir, a traditional fermented milk with historical roots in the Caucasus region. The people of Caucasus have been known for their exceptional longevity, which was attributed to this popular kefir drink. Kefir is a fermented milk beverage that is produced using a starter of yeasts and lactobacilli complexes, called kefir grains. Kefir contains alcohol, lactic acid, and carbon dioxide and has a distinct flavor which is appreciated in Eastern Europe and countries of the former Soviet Union, where 1.2 million tons of kefir are produced annually. Moreover, kefir is valued not only as a delicious beverage, but is also plazed as a macrobiotic food that helps to maintain and promote overall health. Rice Kefiran is a breakthrough Kefiran product made not from dairy, an animal source, but from rice, a vegetable source. Manufacturing Kefiran from a vegetable source is made possible only by Daiwa's state of the art biotechnology. To create Rice Kefiran, the lactobacilli, L.kefiranofaciens are separated from kefir and made into a pure culture in rice ingredients, thus enhancing the macrobiotic value.

Doctor Recommended

"The extraordinary combination of lactobacilli and rice creates a health food derived from Japan's staple food"

Tomotari Mitsuoka
Professor Emeritus of the University of Tokyo
Doctor of Agriculture

A traditional type of sushi with a unique flavor, Narezushi, is produced in Japan by fermenting river fish in salt and a grain such as rice, to preserve the food. This is the precursor of modern sushi, and is an example of the excellent synergy between rice and lactobacilli. Until recently, lactobacillus (L.kefiranofaciens) has been cultured in milk, and typically, rice has not been the principal raw material for fermentation. A new, innovative technology uses bacteria and rice to produce Kefiran, a viscous polysaccharide.

   

As an expert in assigning the nomenclature and classification of lactobacilli, I am familiar with the challenge of large-scale culturing. I am pleased that large-scale cultivation is now available, making it possible for Kefiran to be incorporated into foods. It is remarkable to have opportunity to enhance people's health worldwide with the production of this novel food from Japan. My hope is that Rice Kefiran will become widely accepted based on its reputation for preventing lifestyle-related diseases.

Development Background

The fermented milk, kefir, contains biogenic elements that directly affect metabolism and tissues, with other components that indirectly enhance biological functions by acting on intestinal bacteria. Examples of biogenic components are Kefiran (a viscous polysaccharide) and lactic acid. Examples of the other components are lactobacilli, their cell components, and bacteriocin, a type of antibacterial substance produced by lactobacilli. Kefir is an amazing food that has been reported to improve the intestinal environment and liver function, prevent arteriosclerosis, and strengthen immune function. These health benefits of kefir are thought to be derived from a functional component. However, making kefir widely popular in Japan has some slight problems: (1) kefir contains alcohol, (2) it produces carbon dioxide during storage, and (3) its flavor does not suit Japanese taste-preferences. If a new functional food ingredient could be developed from kefir with improved flavor and enhanced functional components, it is believed that it could become widely popular in Japan and throughout the world. With this in mind, the development of Rice Kefiran was advanced.

Development

The lactobacillus L.kefiranofaciens, which forms the kefir grains, is thought to play a major role in the functionality of kefir. L.kefiranofaciens has been isolated from kefir grains, and was named by Japanese researcher Dr. Tomotari Mitsuoka.

The viscous polysaccharide Kefiran is believed to be the main functional component of the health drink kefir, and L.kefiranofaciens produces Kefiran. This homofermentative lactobacillus produces lactic acid only, so no alcohol or carbon dioxide is created. Thus, by using only L.kefiranofaciens for lactic acid fermentation, the problems with kefir were resolved, and its functionality is enhanced. Large-scale culturing of this bacterium is difficult and had been unsuccessful in the past, but with the assistance of Ministry of Agriculture, Forestry and Fisheries, Daiwa has developed a method of culturing the bacterium using rice as a source of nutrients by means of innovative technology that produces stable Rice Kefiran.

Scanning electron micrograph of the surface of kefir grains. Yeast and Lactobacilli coexist.
(“Science and Technology of Lactobacilli”, edited by Japanese Study Group for Lactic Acid Bacteria, 1996, Japan Scientific Societies Press) .



Micrograph of Gram staining L.kefiranofaciens
(Daiwa Pharmaceutical Co., Ltd.).

 Characteristics

• Has a high concentration of Kefiran, a viscous polysaccharide

• Is low in fat because it is made from fermented rice using lactic acid

• Contains no carbon dioxide or alcohol because it is a pure product of homolactic fermentation

• Is the first lactobacilli culture produced using L.kefiranofaciens

• Contains many amino acid-related substances derived from rice

Comparison of the components of Rice Kefiran and Kefir (per 100g)

Rice Kefiran	Homemade kefir
Kefiran content	500mg or more	2mg
Fat	< 0.5g	2.8 – 3.3g
Alcohol	0g	0.6 – 1.1g

Suggested daily dose

400mg or more/day

Function

1. Functional Components

The main functional component of Rice Kefiran is the viscous polysaccharide Kefiran. 100 g of Rice Kefiran contains 500 mg or more of Kefiran.
This is about 250 times the amount in 100 g of homemade kefir, which contains about 2 mg of Kefiran. Rice Kefiran also contains rice peptides, produced by lactobacilli, and gamma-aminobutyric acid (GABA).

2. Mechanism of Action

Rice Kefiran is a water-soluble indigestible polysaccharide (a type of dietary fiber) which improves the intestinal environment and regulates blood lipids and blood sugar levels. In addition, Rice Kefiran contains GABA and rice peptides, which probably contribute to blood pressure and blood sugar regulation.

In addition to Kefiran's role as dietary fiber, the antibacterial effect of peptides produced by L.kefiranofaciens may also contribute to improving the intestinal environment. Animal studies using Rice Kefiran have detected a constituent sugar of Kefiran, known as galactose, in the serum lipid β-VLDL, indicating that some Kefiran is absorbed and utilized by the body.

Scientific Data (SD)

• Anti-arteriosclerotic effect
• Anti-allergic effect
• Antihyperglycemic effect
• Regulation of intestinal function
• Improvement of intestinal environment
• Improvement of liver function
• Improvement of hay fever symptoms

Safety

Single dose	LD50＞5000mg/kg
Repeated dose	NOAEL>1000mg/kg/day
Mutagenicity (Ames test)	Negative with and without S9 mix

Assays

Rabbit anti-Kefiran antibody is prepared, and a sandwich enzyme-linked immunosorbent assay (ELISA) is used to measure the amount of antigen corresponding to Kefiran-specific antibodies. The measured value indicates the weight of the functional ingredient.

SD1. Anti-arteriosclerotic effect

In a study of rabbits with experimentally induced atherosclerosis* with a high-cholesterol diet, Rice Kefiran ingestion was shown to inhibit the formation of aortic atherosclerosis. Compared with a group that ate a standard diet, the group that ate Rice Kefiran in addition to the standard diet, had significantly reduced levels of the lipid peroxides β-VLDL (“bad” cholesterol) in the blood. In addition, when the monosaccharide content in the β-VLDL was compared between the Rice Kefiran group and the standard diet group, the Rice Kefiran group showed significantly higher levels of glucose and galactose, which are constituent sugars of Kefiran. Based on these results, Kefiran, the active ingredient of Rice Kefiran, is believed to be absorbed via the gastrointestinal tract and to have anti-arteriosclerotic effects. Kefiran, therefore, has a clear biogenic function.

* Atherosclerosis is a type of arteriosclerosis in which foreign bodies, such as lipids and cholesterols, move sluggishly through arteries and build up in the inner layers, forming what are called atheromas.

 

 

 

Uchida M, Ishii I, Inoue C. et. al. 2010. “Kefiran Reduces Atherosclerosis in Rabbit Fed a High Cholesterol Diet”, Journal of Atherosclerosis and Thrombosis, 17 (9), 980-988 .

 

 

SD2.Anti-allergic effect

A type I allergic reaction was induced by applying a mixture of acetone and olive oil containing dinitrophenyl benzene (DNFB) to the ears of mice to which anti-DNP-IgE had previously administered intravenously. Compared with a control group (mice not treated with Rice Kefiran) mice that were fed 250 mg/kg of Rice Kefiran per day for 14 days showed suppressed type I allergic reactions. The control group also showed a delayed allergic reaction 24 hours after the induced reaction, while the group treated with Rice Kefiran did not.

 

 

 

Company data of Daiwa Pharmaceutical Co., Ltd.

 

SD3. Antihyperglycemic effect

The antihyperglycemic effect of orally administered Kefiran was examined using spontaneously diabetic 8-week-old male KKAy mice. The treatment lasted for 30 days. Blood glucose levels were measured before treatment and on days 15 and 30. After the start of treatment, chronological changes in blood glucose levels at satiety measured on days 15 and 30 showed that the control group mice were hyperglycemic throughout the study. However, in the two groups that were administered Kefiran, suppression of blood sugar elevation was observed on days 15 and 30, and on day 30, the group that was administered 300 mg/kg of Kefiran showed significantly lower spikes. In a manner similar to the satiety test, the fasting blood sugar levels also showed lower values for the two groups treated with Kefiran as compared to the control group.

 

 

Maeda H., Zhu X. and T. Mitsuoka. 2004. “Effects of an Exopolysaccharide (Kefiran) from Lactobacillus kefiranofaciens on Blood Glucose in KKAy Mice and Constipation in SD Rats Induced by a Low-Fiber Diet”, Bioscience and Microflora, 23(4), 149-153 .

 

SD4. Regulation of intestinal function

To examine the effect of Kefiran on intestinal function, constipation was induced in 6-week-old male SD rats by feeding them a low-fiber diet for 21 days. Starting on day 22, Kefiran was administered for 14 days. Throughout this treatment, the rats freely ate a low-fiber diet. Before starting treatment and on days 7 and 14, naturally excreted fresh droppings were collected, and their weight and moisture content were measured.
The fecal weight and moisture content were found to significantly increase depending on the concentration of Kefiran. Gross observations made during autopsies after the end of the study showed that hardened feces had accumulated in the colons of the control group mice but not in those of the mice in the groups treated with Kefiran.

 

 

Maeda H., Zhu X. and T. Mitsuoka. 2004. “Effects of an Exopolysaccharide (Kefiran) from Lactobacillus kefiranofaciens on Blood Glucose in KKAy Mice and Constipation in SD Rats Induced by a Low-Fiber Diet”, Bioscience and Microflora, 23(4), 149-153 .

 

SD5. Improvement of intestinal environment

Rice Kefiran was administered to rats whose intestinal environments had been aggravated by high cholesterol diets, and changes in the intestinal environment were measured using histamine content in the feces and cecal content as an indicator. An increase of histamine in the intestine indicates aggravation of the intestinal environment.
Compared to the control group, the feces and cecal content of the groups fed diets containing 1.5 and 3.0% Rice Kefiran had significantly lower concentrations of histamine. These results suggest that Rice Kefiran improves the intestinal environment.

 

Maeda H., Mizumoto H., Suzuki M. and K. Tsuji. 2005. “Effects of Kefiran-Feeding on Fecal Cholesterol Excretion, Hepatic Injury and Intestinal Histamine Concentration in Rats”, Bioscience and Microflora, 24(2), 35-40.

 

SD6. Improvement of liver function

Rats were fed a high cholesterol diet; they exhibited symptoms of high cholesterol and fatty livers, and deterioration in liver function was observed. In both groups treated with 1.5 and 3.0% Rice Kefiran, transaminase (GOT, GPT) activity was significantly reduced. These results suggest that Rice Kefiran acts to improve liver function.

Maeda H., Mizumoto H., Suzuki M. and K. Tsuji. 2005. “Effects of Kefiran-Feeding on Fecal Cholesterol Excretion, Hepatic Injury and Intestinal Histamine Concentration in Rats”, Bioscience and Microflora, 24(2), 35-40.

 

SD7.  Improvement of hay fever symptoms in humans

Seven men and women with hay fever, in their 20s through 60s were divided into two groups and observed for 8 weeks, during which they ingested a 1.5 g mixed sample that mainly consisted of 500 mg of Rice Kefiran and (heat killed) lactobacilli. The first group ingested the sample daily for the first four weeks of the study, and the second group ingested it during the last four weeks. When the subjects were not ingesting the samples, they were only observed. No relationship with the amount of pollen in the air was observed, but hay fever symptoms in both groups were less severe when the subjects were ingesting the Rice Kefiran sample compared to when they were not.

Company data of Daiwa Pharmaceutical Co., Ltd.

A traditional type of sushi with a unique flavor, Narezushi, is produced in Japan by fermenting river fish in salt and a grain such as rice, to preserve the food. This is the precursor of modern sushi, and is an example of the excellent synergy between rice and lactobacilli. Until recently, lactobacillus (L.kefiranofaciens) has been cultured in milk, and typically, rice has not been the principal raw material for fermentation. A new, innovative technology uses bacteria and rice to produce Kefiran, a viscous polysaccharide.

As an expert in assigning the nomenclature and classification of lactobacilli, I am familiar with the challenge of large-scale culturing. I am pleased that large-scale cultivation is now available, making it possible for Kefiran to be incorporated into foods. It is remarkable to have opportunity to enhance people's health worldwide with the production of this novel food from Japan. My hope is that Rice Kefiran will become widely accepted based on its reputation for preventing lifestyle-related diseases.

Development Background

The fermented milk, kefir, contains biogenic elements that directly affect metabolism and tissues, with other components that indirectly enhance biological functions by acting on intestinal bacteria. Examples of biogenic components are Kefiran (a viscous polysaccharide) and lactic acid. Examples of the other components are lactobacilli, their cell components, and bacteriocin, a type of antibacterial substance produced by lactobacilli. Kefir is an amazing food that has been reported to improve the intestinal environment and liver function, prevent arteriosclerosis, and strengthen immune function. These health benefits of kefir are thought to be derived from a functional component. However, making kefir widely popular in Japan has some slight problems: (1) kefir contains alcohol, (2) it produces carbon dioxide during storage, and (3) its flavor does not suit Japanese taste-preferences. If a new functional food ingredient could be developed from kefir with improved flavor and enhanced functional components, it is believed that it could become widely popular in Japan and throughout the world. With this in mind, the development of Rice Kefiran was advanced.

Development

The lactobacillus L.kefiranofaciens, which forms the kefir grains, is thought to play a major role in the functionality of kefir. L.kefiranofaciens has been isolated from kefir grains, and was named by Japanese researcher Dr. Tomotari Mitsuoka.

The viscous polysaccharide Kefiran is believed to be the main functional component of the health drink kefir, and L.kefiranofaciens produces Kefiran. This homofermentative lactobacillus produces lactic acid only, so no alcohol or carbon dioxide is created. Thus, by using only L.kefiranofaciensfor lactic acid fermentation, the problems with kefir were resolved, and its functionality is enhanced. Large-scale culturing of this bacterium is difficult and had been unsuccessful in the past, but with the assistance of Ministry of Agriculture, Forestry and Fisheries, Daiwa has developed a method of culturing the bacterium using rice as a source of nutrients by means of innovative technology that produces stable Rice Kefiran.
 

Comparison of the components of Rice Kefiran

and Kefir (per 100g)

	Rice Kefiran	Homemade kefir
Kefiran content	500mg or more	2mg
Fat	< 0.5g	2.8 – 3.3g
Alcohol	0g	0.6 – 1.1g

Suggested daily dose

400mg or more/day

Function

1. Functional Components

The main functional component of Rice Kefiran is the viscous polysaccharide Kefiran. 100 g of Rice Kefiran contains 500 mg or more of Kefiran.
This is about 250 times the amount in 100 g of homemade kefir, which contains about 2 mg of Kefiran. Rice Kefiran also contains rice peptides, produced by lactobacilli, and gamma-aminobutyric acid (GABA).

2. Mechanism of Action

Rice Kefiran is a water-soluble indigestible polysaccharide (a type of dietary fiber) which improves the intestinal environment and regulates blood lipids and blood sugar levels. In addition, Rice Kefiran contains GABA and rice peptides, which probably contribute to blood pressure and blood sugar regulation.

In addition to Kefiran's role as dietary fiber, the antibacterial effect of peptides produced by L.kefiranofaciens may also contribute to improving the intestinal environment. Animal studies using Rice Kefiran have detected a constituent sugar of Kefiran, known as galactose, in the serum lipid β-VLDL, indicating that some Kefiran is absorbed and utilized by the body.

Scientific Data

• Anti-arteriosclerotic effect
• Anti-allergic effect
• Antihyperglycemic effect
• Regulation of intestinal function
• Improvement of intestinal environment
• Improvement of liver function
• Improvement of hay fever symptoms

Safety

Single dose	LD50＞5000mg/kg
Repeated dose	NOAEL>1000mg/kg/day
Mutagenicity (Ames test)	Negative with and without S9 mix

Assays

Rabbit anti-Kefiran antibody is prepared, and a sandwich enzyme-linked immunosorbent assay (ELISA) is used to measure the amount of antigen corresponding to Kefiran-specific antibodies. The measured value indicates the weight of the functional ingredient.