Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Atsushi Kurahashi"'
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 6, Pp 4868-4881 (2022)
ABSTRACT: More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of s
Externí odkaz:
https://doaj.org/article/ae91abcd6b144bf3890c48885f62c2e5
Autor:
Kajita Piriyaprasath, Yoshito Kakihara, Atsushi Kurahashi, Mayumi Taiyoji, Kazuya Kodaira, Kotaro Aihara, Mana Hasegawa, Kensuke Yamamura, Keiichiro Okamoto
Publikováno v:
Nutrients, Vol 15, Iss 18, p 3989 (2023)
This study determined the effect of daily administration of Rice-koji on anxiety and nociception in mice subjected to repeated forced swim stress (FST). In a parallel experiment, it was determined whether ergothioneine (EGT) contained in Rice-koji di
Externí odkaz:
https://doaj.org/article/81ccd10424354715a006879fea1e2226
Autor:
Atsushi Kurahashi, Toshihiko Enomoto, Yoshifumi Oguro, Ayana Kojima-Nakamura, Kazuya Kodaira, Kenichi Watanabe, Nobuhiro Ozaki, Hiroshi Goto, Masao Hirayama
Publikováno v:
Journal of Fungi, Vol 7, Iss 9, p 782 (2021)
Reportedly, the intake of koji amazake, a beverage made from steamed rice fermented by Aspergillus oryzae, improves defecation frequency. However, its functional ingredients and mechanism of action remain unclear. To compare the effects of koji amaza
Externí odkaz:
https://doaj.org/article/4dbbe44e897c40f5b87a8a585ec05d33
Autor:
Atsushi Kurahashi
Publikováno v:
Journal of Fungi, Vol 7, Iss 6, p 469 (2021)
The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekas
Externí odkaz:
https://doaj.org/article/4d66fcdedf3b4257922255ffc01abbfd
Autor:
Hema Balakrishna Bhat, Takuma Kishimoto, Mitsuhiro Abe, Asami Makino, Takehiko Inaba, Motohide Murate, Naoshi Dohmae, Atsushi Kurahashi, Kozo Nishibori, Fumihiro Fujimori, Peter Greimel, Reiko Ishitsuka, Toshihide Kobayashi
Publikováno v:
Journal of Lipid Research, Vol 54, Iss 10, Pp 2933-2943 (2013)
A mixture of sphingomyelin (SM) and cholesterol (Chol) exhibits a characteristic lipid raft domain of the cell membranes that provides a platform to which various signal molecules as well as virus and bacterial proteins are recruited. Several protein
Externí odkaz:
https://doaj.org/article/a052151917524820855157df559a10a8
Publikováno v:
Clinical, Cosmetic and Investigational Dermatology. 15:1283-1291
Toshihiko Enomoto, Ayana Kojima-Nakamura, Kazuya Kodaira, Yoshifumi Oguro, Atsushi Kurahashi Hakkaisan Brewery Co., Ltd, Minamiuonuma, Niigata, JapanCorrespondence: Atsushi Kurahashi, Hakkaisan Brewery Co., Ltd, 1051 Nagamori, Minamiuonuma, Niigata,
Autor:
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Publikováno v:
Journal of dairy science. 105(6)
More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees a
Autor:
Nobuhiro Suzuki, Hideki Kondo, Atsushi Kurahashi, Kozo Nishibori, Fumihiro Fujimori, Masayuki Sato, Akiko Komatsu
Publikováno v:
Mycoscience. 60:211-220
Grifola frondosa (Maitake mushroom) is an important cultivated mushroom due to its medicinal and nutrient values. In this study, we isolated and characterized a novel partitivirus (named Grifola frondosa partitivirus 1, GfPV1) infecting a standard G.
Publikováno v:
Journal of Bioscience and Bioengineering. 127:570-574
Koji amazake, prepared from rice koji, is a traditional Japanese sweet beverage. The main source of sweetness is glucose derived from rice starch following digestion by enzymes of Aspergillus oryzae during saccharification. The temperature of this pr
Autor:
Saori Nakagawa, Yoshifumi Oguro, Shinji Sato, Masatoshi Kubota, Atsushi Kurahashi, Toru Shigematsu, Toshio Yamaguchi, Toshikazu Nishiwaki, Misato Sakurai, Akinori Iguchi, Kotaro Aihara
Publikováno v:
Food Science and Technology Research. 25:853-861