Development of “Japanese cherry blossom-derived lactic acid bacteria
(Somei-Yoshino strain)”
Our unique proprietary lactic acid bacterium, “Japanese cherry blossom-derived lactic acid bacteria (Somei-Yoshino strain),” was isolated from the flowers of Somei-Yoshino, Japan’s representative cherry blossom. As its floral language conveys “purity” and “superior beauty,” this strain exhibits a wide array of beneficial properties, including:
• Promotion of bifidobacteria growth
• Antibacterial activity
• Improvement of skin commensal bacterial balance
• GABA production activity
These functionalities are highly relevant and applicable in modern society. Moreover, we have newly discovered a strain with activity that induces the expression of longevity-related genes (sirtuin genes), and we are pursuing applications in health foods, cosmetics, and pharmaceuticals.
more about “Somei-Yoshino strain”
Development of High-Functionality Products Using Plant Extracts
Application of Phytochemicals
Many polyphenols found in plants originally serve as protective agents—helping the plant defend itself against UV radiation and pests.
Historically, humans have long utilized the power of these natural compounds, even before scientific validation made it possible.
Today, many “Foods for Specified Health Uses (FOSHU)” and products marketed for their “functional” benefits rely heavily on plant-derived polyphenols.
We recognize the tremendous potential of these compounds, which have sustained human evolution from ancient times through the present. We continue to research the yet-unknown effects and benefits of these natural substances and are committed to developing future high-performance products based on them.
Academic Collaborations
Partner University : Fukuoka Women’s University
We are conducting joint R&D with Professor Hiroya Ishikawa at the Department of Food and Health Sciences, International College of Arts and Sciences.
Professor Ishikawa’s work includes research on antioxidant activity in foods and natural substances, as well as instrumental analyses of characteristics such as aroma, flavor, and color in foods, natural materials, processed goods, and finished products, with a strong focus on societal contributions through research.
Partner University : Kyushu University
We are collaborating with Kyushu University to study the anti-aging activities of materials, including sirtuin gene activation.
Partner University : Kyushu Sangyo University
Under the guidance of Professor Shinji Mitsuiki at the Department of Life Science, Faculty of Life Science, we are engaged in R&D focused on the discovery of beneficial microorganisms found in nature and their fermentation capabilities. Additionally, using methods such as mutagenesis, we are improving these microbes to develop new, health-promoting, and palatable food products, as well as exploring their potential as novel cosmetic ingredients through fermentation.
