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pro vyhledávání: '"H Kimoto-Nira"'
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Akademický článek
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Publikováno v:
Letters in Applied Microbiology. 68:530-536
We previously reported that oral administration of heat-killed Lactococcus lactis H61 improves certain human skin properties. For topical application of this strain, we reasoned that a bacterial cell extract obtained with an aqueous solvent could be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ca88ccf780d7310bfc86ec74a1f79a6
https://doi.org/10.1111/lam.13136
https://doi.org/10.1111/lam.13136
Publikováno v:
The Journal of Aging Research and Lifestyle. :1-7
Objective: Previously, we showed that ingestion of fermented milk made by only Lactococcus lactis strain H61 (H61-fermented milk) improves various skin properties in young Japanese women (age, around 20 y). Because the condition of human skin varies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a83f80d2b58bbaef521053139ddfb34
https://doi.org/10.14283/jarcp.2015.57
https://doi.org/10.14283/jarcp.2015.57
Publikováno v:
Journal of Food Protection. 77:1161-1167
Reactive oxygen species, such as superoxide, can damage cellular components, such as proteins, lipids, and DNA. Superoxide dismutase (SOD) enzymes catalyze the conversion of superoxide anions to hydrogen peroxide and dioxygen. SOD is present in most
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3319962069e4f1b22aaa5d9c280e8ea1
https://doi.org/10.4315/0362-028x.jfp-13-475
https://doi.org/10.4315/0362-028x.jfp-13-475
Autor:
K. Kuramasu, H. Ohmori, Masahiro Ogawa, N. Moriya, Shigeru Hayakawa, H. Kimoto-Nira, S. Yamasaki
Publikováno v:
Journal of dairy science. 100(7)
It has recently been reported that the rare sugar d-allulose has beneficial effects, including the suppression of postprandial blood glucose elevation in humans, and can be substituted for sucrose as a low-calorie food ingredient. To examine the appl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc84438ecaaa5969b6dbabb9c4782f4
https://pubmed.ncbi.nlm.nih.gov/28457550
https://pubmed.ncbi.nlm.nih.gov/28457550
Publikováno v:
Journal of Dairy Science. 95:2176-2185
Many milk fermentations use mixed cultures of lactic acid bacteria. To select a new mixed starter culture, 100 acid-producing bacterial strains were isolated from raw cow milk. Of these, 13 strains identified as belonging to the genera Lactococcus, L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bdeb164a1d6438164a54f80e1fb23f7
https://doi.org/10.3168/jds.2011-4824
https://doi.org/10.3168/jds.2011-4824
Akademický článek
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Autor:
Y. Nagakura, C. Suzuki, Yoshio Suzuki, N. Koikawa, K. Sasaki, K. Sakuraba, C. Kodama, Tomomi Shimizu, H. Kimoto-Nira, M. Okuta
Publikováno v:
Journal of dairy science. 97(9)
We conducted a randomized double-blind trial to evaluate the effects of fermented milk produced using only Lactococcus lactis strain H61 as a starter bacterium (H61-fermented milk) on the general health and various skin properties of young women. Hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d42229546f50d023b19fc5f75fa6e8e7
https://pubmed.ncbi.nlm.nih.gov/25022690
https://pubmed.ncbi.nlm.nih.gov/25022690
Autor:
H Kimoto-Nira
Publikováno v:
Journal of Apicultural Research. :325-327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03dccf8b70952efe73aa0ffab0e4d3d3
https://doi.org/10.3896/ibra.1.47.4.17
https://doi.org/10.3896/ibra.1.47.4.17