Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Aito Murakami"'
Autor:
Aito Murakami, Atsushi Saito, Fu Namai, Tadashi Fujii, Takumi Tochio, Jinichi Toida, Takeshi Shimosato
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Koji amazake, which is made from rice and rice koji (a product of Aspergillus oryzae), is a traditional Japanese beverage that has glucose as its main component. It also contains isomaltose, which has been reported to have various functionalities rel
Externí odkaz:
https://doaj.org/article/9138782748d84a2f91314dfddc5b9fac
Autor:
Aito Murakami, Haruka Yamaguchi, Fu Namai, Takashi Sato, Maki Yamazaki, Hiroshi Uehara, Tadashi Fujii, Takumi Tochio, Kunihiro Shiomi, Takeshi Shimosato
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 14 (2024)
Silkworm (Bombyx mori) larvae are expected to be useful as an ingredient in entomophagy. They are full of nutrients, including indigestible proteins; however, there have been few studies on the effects of the consumption of the entire body of silkwor
Externí odkaz:
https://doaj.org/article/53171e859e234152a64bbed210e08ea0
Autor:
Suguru Shigemori, Aito Murakami, Masami Tsukagoshi, Asami Ueda, Takashi Sato, Tasuku Ogita, Fu Namai, Takeshi Shimosato
Publikováno v:
Molecular Biotechnology. 62:572-579
Lactic acid bacteria are human commensal organisms that have immunomodulatory and metabolism-promoting effects. In addition, due to the increasing demand for biopharmaceuticals, genetically modified lactic acid bacteria (gmLAB) that produce recombina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::848d4e4586081961acdf3bb29c37740e
https://doi.org/10.1007/s12033-020-00274-8
https://doi.org/10.1007/s12033-020-00274-8