Koso (drink)

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Koso, known in Japan as Koso drink (酵素ドリンク, kōso dorinku) is a Japanese fermented drink made by fermenting raw materials such as fruits and vegetables. The fermentation process produces enzymes, bacteria and microorganisms from the ingredients. "Koso" means "enzyme" in Japanese,[1][2] but Koso drink is also often simply referred to as Koso.[3]

History[edit]

Koso manufacture and selling began in Japan some 100 years ago.[4] It was utilized as a nutritional supplement for hardworking and undernourished individuals at the time. It is now utilized in daily life for both nutritional and digestive assistance.[5]

Manufacturing[edit]

Vegetables and fruits are mixed with sugar and fermented for several weeks or years by the enzymes contained in the ingredients and the power of yeast and lactic acid bacteria.

Effects[edit]

Koso is claimed to be good for gut flora[6] because it is made using enzymes of bacteria and the action of the microorganisms themselves[7]

Koso drinks are good for health for three main reasons. First, the nutrients of the drink are easily absorbed by the enzymes, and microorganisms decomposing it during the digestion process. Second, enzymes and microorganisms create vitamins and bioactive that were not present in the original food. And finally, it contains nutrients that feed on microbes that are beneficial to the human body and enterobacteria and prepare the intestinal environment.[8]

A 2003 study conducted by Okayama Prefectural University found that microbial fermentation makes it easier for plant-derived components in enzyme drinks to be digested and absorbed as nutrients.[7]

A 2016 article in the Journal of Food and Drug Analysis found that fermented plant extract beverages such as Koso work well to combat hypercholesterolemia[9]

In 2018 a study at Fukuoka Institute of Technology was conducted on enzyme drinks.[8]

See also[edit]

References[edit]

  1. ^ The koso concept – botanical nutrients and enzymes found in fermented fruit and vegetables and raw plants
  2. ^ What is Koso? - R's KOSO -
  3. ^ KOSO — Chef Kenji's seasonal fermented fruit drink
  4. ^ "【今だから言える!? 酵素ドリンクのウソ・ホント】【ビューティニュース】|美容メディアVOCE(ヴォーチェ)". 美容メディア『VOCE』公式サイト (in Japanese). 2018-04-06. Retrieved 2023-01-26.
  5. ^ "吉岡美穂もスタイルキープに役立てる女性にブームの"酵素"って!? |ウォーカープラス". ウォーカープラス(Walkerplus) (in Japanese). Retrieved 2023-01-26.
  6. ^ "What is Koso? History & Benefits". R's KOSO. Retrieved 2022-10-21.
  7. ^ a b 伸佳, 中島; 信輔, 桑木; 浩二, 石原; 英彦, 田中 (March 12, 2013). "乳酸菌・酵母により発行熟成させた「植物発酵エキス」の有効性に関する研究". 岡山県立大学保健福祉学部紀要. 19: 39–48 – via oka-pu.repo.nii.ac.jp.
  8. ^ a b "いわゆる「酵素食品」の有用性評価: Fukuoka Institute of Technology Repository". repository.lib.fit.ac.jp.
  9. ^ Chiu, H.; Chen, Yen-Jung; Lu, Yan-Ying; Han, Yi-Chun; Shen, You-Cheng; Venkatakrishnan, K.; Wang, Chin-Kun (2017). "Regulatory efficacy of fermented plant extract on the intestinal microflora and lipid profile in mildly hypercholesterolemic individuals". Journal of Food and Drug Analysis. 25 (4). doi:10.1016/j.jfda.2016.10.008 – via ScienceDirect.