Japanese Sake Yeast GSP6
Japanese Sake yeast GSP6" is a dry yeast powder developed by breeding the yeast (Saccharomyces cerevisiae) used in Japanese sake (rice wine) production. It has been reported that this product activates "Adenosine A2A receptors" in cerebral neurons and improves sleep quality.
In addition, in a double-blind, placebo-controlled crossover comparison study in humans, it was revealed that intake of Japanese Sake Yeast GSP6 deepened the sleep (measured delta power) during non-REM sleep. Also, upon waking up, growth hormone level was increased, and sleepiness and fatigue was improved＊1.
- ＊1 Japanese sake yeast supplementation improves the quality of sleep: a double-blind randomised controlled clinical trial
https://onlinelibrary.wiley.com/doi/full/10.1111/jsr.12336
Specifications
| Examination item | Value of standard | Test method |
|---|---|---|
| Property | Yellowish-brown powder | Visual inspection |
| Water | < 6% | Loss on drying |
| Arsenic | < 2ppm（as As2O3） | Atomic absorption method |
| Heavy metal | < 20ppm（as Pb） | Sodium sulfide colorimetric method |
| General bacteria | < 1,000CFU/g | Examination of food hygiene guidance (JP) |
| Coliform bacteria | Negative | |
| Fungus | < 100CFU/g |
Packing
| Size | Inner bag | Outer package |
|---|---|---|
| 10kg (5kg×2bags) |
plastic bag | corrugated cardboard case |
| 1kg | aluminum bag | corrugated cardboard case |
Safety Data
| text | Acute toxicity test | Mutagenicity test | 90 days repeat-dose study |
|---|---|---|---|
| result | LD50 > 5,000mg/kg | Negative | ADI > 1,000mg/kg/day |
Storage method
Seal and avoid moisture absorption, store at room temperature and in the dark
Expiration date
24 months from the date of manufacture
Inquiries Concerning Products
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