Koji-derived antioxidant component deferriferricrysin - From reducing unpleasant odors in foods to beauty applications
日本の「伝統的酒造り」に欠かせない麹菌。その麹菌が発酵の過程でつくる抗酸化成分「デフェリフェリクリシン」は、加熱時などに生じる畜肉や魚介類、植物性代替肉の不快臭を抑える新たなフードテック素材として期待されています。本セミナーでは、食品分野の研究成果と美容分野への応用をご紹介します。
Koji mold, an essential microorganism in Japan’s traditional sake brewing, produces Deferiferrichrysin, an antioxidant peptide during fermentation. Deferiferrichrysin is attracting attention as a novel food-tech ingredient that suppresses undesirable odors generated during cooking in meat, seafood, and plant-based alternatives. This seminar will present the latest research on its food applications as well as its potential in the field of cosmetics.