Lactobacillus Fermented Foods Made of Sesame, Soybean and Konbu May Enhance Resistance to Harmful Bacterial Infection.Tokyo, Japan, May 25, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Suntory delivered a presentation on Gozugon, a food made of sesame, soybean soybean, soya bean, or soy pea, leguminous plant (Glycine max, G. soja, or Soja max) of the family Leguminosae (pulse family), native to tropical and warm temperate regions of Asia, where it has been and konbu (dried kelp) and fermented by plant-derived Lactobacillus lactobacillus Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus. They are widely distributed in animal feeds, manure, and milk and milk products. pentosus S-PT84, at the 60th Annual Meeting of the Japanese Society of Nutrition and Food Science. The company reported that, in experiments on mice, an intake of Gonzugon helps increase resistanceto cholera toxin cholera toxin Infectious disease A heat-sensitive multimeric enterotoxin produced by Vibrio cholera, which transfers ADP-ribose to a G protein, locking adenyl cyclase in an 'on' position by ADP ribosylation of a Gs protein and salmonella. In particular, the intake results in an increase the production of immunoglobulin A (IgA), activating gut immunity. The company concluded that Gonzugon has the potential to protect the body from harmful bacterial infections. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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