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Microbiol Biotechnol Rep | Volume 1, Issue 2
November 16-17, 2017 Atlanta, Georgia, USA
Annual Congress on
Mycology and Fungal Infections
Variation of anti-fungal saponin concentration in
Apostichopus japonicus
Akira Yano
Iwate Biotechnology Research Center, Japan
A
postichopus japonicus
is an edible sea cucumber inhabits the coastal waters of Japan. The sea cucumber
has been eaten over thousands of years. In China, dried sea cucumbers are expensive but popular medicinal
foods. In Japan, slice of raw sea cucumber is usually eaten with soy sauce and vinegar. Japanese researcher, Dr.
Shigetoshi Shimada, found the anti-fungal saponin, holotoxins, from
A. japonicus
in 1969. He developed the
drug for athlete’s foot by sea cucumber extract. Recently, we tried to use
A. japonicus
as a functional food for
oral care of eldery, and reported the
A. japonicus
jelly could reduce the oral Candida of elderly in the care-house1.
processed foods will be valuable for prevention of oral candidiasis. However, we found the large
individual differences of saponin concentration of sea cucumbers. It is necessary for establishment of the system
for quality control of
A. japonicus
functional foods. First of all we surveyed the saponin of
A. japonicus
at the
various places. We also analyzed saponins of
A. japonicus
at the same place throughout a year. We revealed that
A. japonicus
from the northern part of Japan tended to be higher concentration of saponins, and saponin contents
were markedly decreased in Apr., Aug. and Nov. It has to select the proper districts and season of
A. japonicus
for producing anti-fungal functional foods. It was also described as
Stichopus japonicus
.
Biography
Akira Yano has completed his PhD from University of Tokyo and postdoctoral studies from National Institute of Advanced Industrial Science and
Technology. Then he worked at the National Institute of Infectious Diseases and National Institute of Public Health as Government Researcher. In
2006, he moved in Iwate Biotechnology Research Center, and became the Manager of the Department of Bioresouce Sciences in 2015. He has studied on local
bioresources, especially of functional foods for healthy life.
akiray@ibrc.or.jp