【公開地域シンポジウム報告】／食材開発と地域振興

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書誌事項

タイトル別名
  • Promotion of New Foodstuffs and Rural Industry
  • 食材開発と地域振興 : 沖縄シークワシャー産業を事例として
  • ショクザイ カイハツ ト チイキ シンコウ : オキナワ シークワシャー サンギョウ オ ジレイ ト シテ
  • ─沖縄シークワシャー産業を事例として─
  • Development of the Shiikuwasha (<I>Citrus Depressa Hayata</I>) Industry through Research on Functional Food Components

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説明

This article describes the promotion of local industry as a typical business model, based on functional research of Shiikuwasha (Citrus depressa Hayata) conducted through industry-government-academia collaboration. Shiikuwasha is cultured commercially in the northern area of the main island of Okinawa, the southernmost Prefecture of Japan, and is a typical Japanese citrus along with Tachibana (Citrus tachibana). The seeds of Shiikuwasha contain high concentrations of limonoid glucosides, including limonin and nomilin glucosides, which have anti-tumor activity. Synephrine, a well-known enhancer of lipid metabolism, is also present in the fruit peel. The most notable feature of Shiikuwasha, among citrus fruits harvested commercially in Japan, is its high concentration of polymethoxyflavones, such as nobiletin and tangeretin; these are found in the peel, with nobiletin predominating. Many studies have demonstrated that nobiletin possesses various biological properties, such as anti-carcinogenic, anti-inflammatory and hepatoprotective activities.<br>In addition, the quality properties of juice obtained with three types of juice extractors is presented. To ensure the authenticity of Shiikuwasha, methods capable of distinguishing between Shiikuwasha and Calamondin (foreign-produced) juices, which employed a unique phloretin glucoside and certain polymethoxyflavones as chemical markers, are also presented.<br>These results indicate that, from the perspective of health promotion, Shiikuwasha is an attractive foodstuff. Shiikuwasha production in Okinawa increased from 123 metric tons in 2000 to 3,548 tons in 2014 as a result of the public promotion of the above-mentioned research results.

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