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Table 1 Materials of fermented fruits and vegetables, Xeniji™

From: In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

  Material name Content
Sugar Brown sugar, Galacto-oligosaccharide (GOS) and Oligosaccharide 67.2%
Fruits Prunus domestica L. (Prune), Fragaria x ananassa (Strawberry), Malus domestica (Apple), Vitis pione (Grape), Prunus persica (Peach), Citrus unshiu (Mandarin orange), Mulberry, Cherry blossom paste, Citrus junos (Yuzu), Diospyros kaki (Persimmon), Actindia chinensis (Kiwi), Fortunella japonica (Kumquat), Citrus limon (Lemon), Vaccinium corymbosum (Blueberry), Myrica rubra (Artubus), Pyrus pyrifola (Pear), Prunus mume (Ume), Citrus iyo (Iyo-orange), Ficus carica (Fig), Rubus buergeri (Raspberry) and Rubus fruticosus (Blackberry) 18.0%
Vegetables and wild herbs Angelica keiskei (Folium) (Angelica keiskei leaf powder), Perilla frutescens (Perilla), Cucurbita maxima (Pumpkin), Raphanus sativus (Japanese radish), Spinacia oleracea (Spinach), Daucus carota var. Sativus (Carrot), Brassica oleracea, acephala (Kale), Hordeum vulgare L. (Barley grass), Corchorus olitorius (Jew’s mallow), Lycopersicon esculentum (Tomato), Cucumis sativus (Cucumber), Plantago asiatica (Plantain), Sasa veitchii (Stripped bamboo), Equisetum arvense (Field horsetail), Eriobotrya japonica (Loquat leaf), Brassia oleracea var. Capitata (Cabbage), Salanum melongena (Eggplant), Apium graveolens var. Dulce (Celery), Capsicum annuum (Sweet pepper), Mormodica charantia (Bitter melon), Brassica rapa chinensis (Bok Choi), Nelumbo nucifera (Radix) (Lotus root), Curcuma longa (Turmeric), Brassica oleracea var. italica (Broccoli), Zingiber officinale (Ginger), Petroselinum crispum cv (Parsley), Asparagus officinalis var. Altilis (Asparagus) and Oentanthe stolonifera (Japanese Parsley) 7.4%
Mushrooms Ganoderma lucidum (Reishi), Lentinula edodes (Shiitake mushroom), Auricularia polytricha (Jew’s ear), Grifola frondosa (Maitake mushroom) 1.3%
Seaweed Ascophyllum nodosum (Kelp), Laminaria japonica Areschoug (Kombu), Undaria pinnatifida suringer (Wakame), Fucus evanescens (Fucus), Sargassum fusiforme setchell (Hijiki) 1.6%
Pulse and Cereals Glycine max (Soybean), Theobroma cacao (Cocoa), Zea mays L. (Sweet Corn), Oryza sativa (Rice) 4.4%
Lactic acid bacteria species Lactobacillus brevis, Lactobacillus casei, Lactobacillus curvatus, Lactobacillus paracasei, Lactobacillus pentosus, Lactobacillus plantarum, Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus acidilactici, Pediococcus pentosaceus 0.1%