Ginger Koji Powder
Ginger koji powder is a ginger material with enhanced functionality and high enzyme activity fermented by koji mold.
General Information
| Functions | Cold Sensitivity Improvement Vasodilation Control of Body Fat Storage |
|---|---|
| Form | Powder |
| Solubility | Insoluble in water |
| Content | Protease and α-amylase active |
※The information on this page is intended for people in the health food industry, and does not claim any effects or efficacy of the product.
Table of Contents
１．Development Story
1-1 Health Benefits of Ginger
1-2 Answering Cold Sensitivity and Osteoporosis with Ginger Fermentation
1-3 Production Path
2. Added Functionality
2-1 Meat Tenderizing Effect
2-2 Body Temperature Preservation
2-3 Control of Body Fat Accumulation
１．Development Story
- 1-1 Health Benefits of Ginger
Ginger is a safe edible plant with a long history. It was first intoduced to Japan from China between 2nd and 3rd centuries, whilst the cultivation started in 7th century.
Outside of Japan ginger is often used as a spice, however, it can also preserve raw meat and fish, removing an unpleasant odours. It has been widely used as a raw material for dried ginger production, and has been prescribed as a Chinese medicine since ancient times in Japan.
Recently, unique compounds such as 6-gingerol, 6-shogaol have been isolated from ginger, attracing more attention due to their various functionalities.
- 1-2 Answering Cold Sensitivity and Osteoporosis with Ginger Fermentation
In recent years, terms such as “sex differences in medicine” and “femtech” have become widespread. They not only refer to new techniques and methods that focus on gender differences and various female-specific symptoms, but also on seeking the solutions. Our company focused on ginger as a material to help maitaining such conditions as sensitivity to cold and osteoporosis with our unique fermented form of ginger.
- 1-3 Production Path
２． Added functionality
- 2-1 Meat Tenderizing Effect
Raw ginger is known as a meat tenderizing agent, so we have investigated how Ginger Koji can tender meat and whether taste is affeccted. When minced chicken was mixed with 5% Ginger Koji and marinated overnight, the meat texture and umami flavor were improved. Improving of the flavor is also connected to the increased amount of free amino acids after marinating.
| Free amino acids (mg/100g) | |
|---|---|
| Reference | 234 |
| Ginger | 221 |
| Ginger Koji | 469 |
- 2-2 Body Temperature Preservation
Trial Outline
We investigated the effect of Ginger Koji intake on skin temperature recovery and fingertip blood vessel diameter change in women with high sensitivity to cold. Additional trials were performed using Ginger Koji combined with milk protein.
| Subjects | 5 healthy women with high sensitivity to cold |
| Samples | Trial (1) ・1. Ginger Koji capsules: 250 mg×2 cap ・2. Ginger capsules: 250 mg×2 cap ・3. Placebo capsules: 250 mg×2 cap Trial (2）・1.+ milk protein drink 200 ml ・3.+ milk protein drink 200 ml ・Only the 3 |
| Trial outline | Double-blind crossover study: 1. Subject enters a room of 24±1℃, takes a sample after being in the room for 20 minutes, and rests for another 20 minutes 2. Then they soak their left hand in 20℃ cooled water for 1 minute 3. After that, skin surface temperature of the fingertips and peripheral blood vessel width were measured at 5 minute intervals. |
Trial Results
Trial (1)
It was found that ingestion of Ginger Koji had a significant increase and recovery effect on body temperature compared to the placebo. In addition, Ginger Koji showed better increased body temperature maintaining compared to pure ginger intake. Furthermore, the fingertips blood vessels were significantly enlarged suggestion better blood circulation.
Trial (2)
It was confirmed that by ingesting Ginger Koji and milk protein at the same time, diet-induced heat thermogenesis (DIT) was promoted resulting in more quick and sustained body temperature recovery effect.
- 2-3 Control of Body Fat Accumulation
Trial Outline
Fat accumulation inhibitory effect of Ginger Koji and enzyme-inactivated Ginger Koji was tested on mice with a high-fat diet.
| Subjects | 6 week old male C57BL/6J mice (n=8) |
| Samples | Ginger Koji Enzyme-inactivated Ginger Koji |
| Period | 28 days |
| Procedure | Mice were fed with a high-fat diet with addition of either Ginger Koji or enzyme-inactivaed Ginger Koji. Afterwards, mice adipose tissues weight was measured. |
Trial Results
Depending on a Ginger Koji dosage a fat accumulation suppressing effect was obsereved. Moreover, a stronger effect was observed for Ginger Koji with deactivted enzymesvity.
- 2-4 Bone metabolism improving effect (osteoporosis preventive effect)
Trial Outline
By adding Receptor Activators of NF-κB Ligands (RANKL) to cultured mouse macrophage cells RAW264.7, the latter can be used as osteoclasts — bone cell that breaks down bone tissue. This addition activates the transcription factor NFAT via its receptor, RANK, and causes changing into osteoclasts cells.
In our trials, RANKL were added to RAW264.7 cells and after various concentrations of ginger koji were introduced to investigate whether or not osteoclast change was inhibited by the addition of ginger yeast extract.
Next, to confirm whether change into osteoclasts was actually suppressed, the number of osteoclasts change marker cells TRAP proteins and the expression level of the TRAP gene were examined respectively.
Trial Results
Both NFAT activity and TRAP protein expression were suppressed in a concentration-dependent manner by the addition of Ginger Koji which indicates that material has the potential to suppress bone ageing caused by ageing and chronic inflammation. It is also might be useful for the maintenance of mobility in a hyper-aged society implementations such as prevention and improvement of locomotive syndrome.