Miso

Miso is a fermented soybean paste. To produce this substance, rice is soaked, heated, and incubated Wi h Aspergillus oryzae at 28-35 °C for 40-50 hours. At the same time, whole soybeans are soaked, heated, and mixed with the incubated rice (60 30) with the addition of salt (4-13%). The mixture is allowed to ferment for several months at 25-30 °C in the presence of lactic acid bacteria and yeasts. The product is then pasteurized and packed. The aroma of miso can be enhanced by the addition of EHMF (cf. 16.3.1.2.4). 

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Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Riboflavin is also made by aerobic culturing of Pichiaguilliermondii on a medium containing n-Q g-Q paraffins in a yield of 280.5 mg/L (53). A process employing Pichia yeasts, such as P. miso, P. miso Mogi, or P. mogii, in a medium containing a hydrocarbon as the carbon source, has been patented... 

One control cycle (normal diet) then one cycle on 50 g miso/day (25 mg/day unconjugated isoflavones, n = 3)... 

Very few optically active cyanohydrins, derived from ketones, are described in the literature. High diastcrcosclectivity is observed for the substrate-controlled addition of hydrocyanic acid to 17-oxosteroids27 and for the addition of trimethyl(2-propenyl)silane to optically active acyl cyanides28. The enantioselective hydrolysis of racemic ketone cyanohydrin esters with yeast cells of Pichia miso occurs with only moderate chemical yields20. 

Hansenula anomala Pichia miso Pichia farinosa Candida polymorpha Candida tropicalis Torulopsis versatilis... 

WATANABE H, UESAKA T, KIDO S, ISHIMURA Y, SHIRAKI K, KURAMOTO K, HIRATA S, SHOJI S, KATOH o, FUJIMOTO N (1999) Influence of concomitant miso or NaCl treatment on induction of gastric cancer tumours by N-methyl-N -nitro-N-nitrosoguanidine. Oncol Rep. 6 989-93. 

Miso Paste, smooth or chunky, light yellow to dark reddish brown, salty and strongly flavored resembling soy sauce, a flavoring agent. 

Before 1990 the composition of isoflavones in soy foods was thought to be largely determined by whether the food had been fermented. Fermented foods (e.g., miso and tempeh) contain the unconjugated isoflavones agycones, while non-fermented food (e.g., tofu, soy flower, and soy milk) contain the conjugated glucoside. Subsequent experiments have demonstrated that fermentation of soy decreased the isoflavone content of the food product, but increased the urinary isoflavonoid recovery, suggesting that fermentation increases availability of isoflavones in soy (Slavin et al., 1998). 

Softening action in doughs, reduce mixing time, increase extensibility, improve texture and grain loaf volume, liberate 6-amylase Increase drying rate of proteins, improve product handling characteristics, production of miso and tofu... 

The successful use of [ F]FDG in oncology PET imaging has prompted the design of several other radiopharmaceuticals, such as [ F]FLT ([ F]fluorothymi-dine, used as cellular proliferation marker. Scheme 36) [152-154], F-MISO ([ F] fluoromisonidazole, used to assess tissue hypoxia. Scheme 37) [155], c/s-4-[ F] fluoro-L-proline (used as abnormal collagen synthesis marker. Scheme 38) [156] and 0-(2-[ F]fluoroethyl)-L-tyrosine (used as amino acid transport and/or protein synthesis marker. Scheme 39) [157]. All these fluorine-18-labelled molecules have been prepared by aliphatic nucleophilic fluorination followed by a deprotection reaction. 

The [ F]FLT and p F]F-MISO preparations, the protocols of which resemble much that of [ F]FDG, have recently been automated by adapting a standard [1 F]FDG module [158,159],... 

J. Bussink, E.G.C. Troost, P. Laverman, M. Philippens, J. Lok, O.C. Boerman, J. Kaanders, A.J. van der Kogel, Characterization of human squamous cell head and neck carcinoma xenografts using 18F-FLT and 18F-MISO autoradiography and immunohistochemistry, Radiother. Oncol. 78 (2006) S33. 

D. Procissi, F. Claus, J. Koziorowski, P. Burgman, C. Mate , S. Thakur, C. Ling, J.A. Koutcher, In vivo F MRS and F 2D-CSI investigation of a fluorine labeled 2-Nitroimidazole (TF-MISO). A potential functional reporter of hypoxia in solid tumors. Proc. Inti. Soc. Mag. Reson. Med. 2006, p. 1260. 

Anti-thyroid activity. Boiled rice taken orally by adults at a dose of 350 g/person was inactive on iodine uptake by the thyroid Anti-tumor activity. Bran, administered intraperitoneally to mice at a dose of 100 mg/kg, was active on Sarcoma 180 (solid). The biological activity has been patented . Fermented grains, in the ration of rats, were active. Miso, a paste made from the seeds of Oryza sativa and G lycine max (soybean), was fed ad libitum. The incidence of cancers in the miso treated rats was 20% less than controls vs 7,12-dimethylbenz-[a]anthracene -induced carcinogenesis ". Water extract of dried seed hull, administered intraperitoneally to mice, was active on Sarcoma 180 (ASC). A glycoprotein fraction has been tested. The biological activity reported has been patented . Anti-ulcer activity. A cerebroside fraction of rice bran, administered intraperitoneally to mice at a dose of 100 mg/kg, was inac-... 

Baggott, ]. E., T. Ha, W. H. Vaughn, M. M. Juliana, J. M. Hardin, and C. J. Grubbs. Effect of miso (Japanese soybean paste) and NaCl on DMBA-in-duced rat mammary tumors. Nutr Cancer 1990 14(2) 103-109. 

Gotoh T, Yamada K, Ito A et al. Chemoprevention of Y-nitroso-Y-methylurea-induced rat mammary cancer by miso and tamoxifen, alone and in combination. Jpn. J. Cancer Res. 89, 487 95, 1998. 

FIGURE S.8 Changes in the molecular mass distribution of peptides and the radical-scavenging capacity of miso extracts prepared from unrinsed squid meat at different points in the fermentation period measured with an online HPLC-DPPH system. Source Giri et at. (2011a). Permission has been obtained for the use of copyrighted material from Elsevier B.V. 

TABLE S.3 Free amino acids and related cocompounds (mg/g dry extract) and mol% (in parenthesis) in squid miso during fermentation period... 

Giri, A., Osako, K., and Ohshima, T. (2009a). Effect of raw materials on the extractive component sand taste aspects of fermented fish paste Sakana miso. Fish. Sci. 75,785-796. 

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