Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Hiroyuki Fukami"'
Publikováno v:
Molecules, Vol 26, Iss 6, p 1619 (2021)
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacol
Externí odkaz:
https://doaj.org/article/1e5ab6c4264248309975d8246e3cfa38
Autor:
Hiroyuki Fukami, Hideki Tachimoto, Mikiya Kishi, Takayuki Kaga, Hatsue Waki, Machiko Iwamoto, Yasukazu Tanaka
Publikováno v:
Journal of Lipid Research, Vol 51, Iss 11, Pp 3389-3395 (2010)
We prepared 2-hydroxypalmitoyl-sphinganine (dihydroceramide) labeled with a stable isotope by culturing acetic acid bacteria with 13C-labeled acetic acid. The GC/MS spectrum of the trimethylsilyl derivative of 13C-labeled dihydroceramide gave molecul
Externí odkaz:
https://doaj.org/article/9ad53bbc021a4c2f8723b5e3ec6c5d9b
Publikováno v:
JSM Mycotoxins. 72:97-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac1f7bff94b84dae81fe8a57e70e9bb8
https://doi.org/10.2520/myco.72-2-1
https://doi.org/10.2520/myco.72-2-1
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 86:1467-1475
This study investigated different gut bacteria in an anaerobic environment to identify specific candidates that could transform astragaloside IV (AIV) to cycloastragenol (CA). Two representative gut microbes, lactic acid bacteria (LAB) and bifidobact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b3f225291d2b795445f8473558c3d76
https://doi.org/10.1093/bbb/zbac130
https://doi.org/10.1093/bbb/zbac130
Publikováno v:
Molecules, Vol 26, Iss 1619, p 1619 (2021)
Molecules
Molecules
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b87749ab4b97efa6d033115cdf49971
https://www.mdpi.com/1420-3049/26/6/1619
https://www.mdpi.com/1420-3049/26/6/1619
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Oct2022, Vol. 86 Issue 10, p1467-1475, 9p
Autor:
Mikiya Kishi, Machiko Iwamoto, Yasukazu Tanaka, Takayuki Kaga, Hiroyuki Fukami, Hatsue Waki, Hideki Tachimoto
Publikováno v:
Journal of Lipid Research, Vol 51, Iss 11, Pp 3389-3395 (2010)
We prepared 2-hydroxypalmitoyl-sphinganine (dihydroceramide) labeled with a stable isotope by culturing acetic acid bacteria with (13)C-labeled acetic acid. The GC/MS spectrum of the trimethylsilyl derivative of (13)C-labeled dihydroceramide gave mol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2951a4e4c95644dee5404a6344e6916b
http://www.sciencedirect.com/science/article/pii/S0022227520409745
http://www.sciencedirect.com/science/article/pii/S0022227520409745
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:4084-4089
Acetic acid bacteria, fermentative microorganisms of traditional foods, have unique alkali-stable lipids (ASL), such as dihydroceramide which is a precursor of sphingolipids. Sphingolipids are important components of the brain tissue. We examined the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04ac383bb31f9542452df85b369185b1
https://doi.org/10.1021/jf9045842
https://doi.org/10.1021/jf9045842
Autor:
Yasukazu Tanaka, Takayuki Kage, Mikiya Kishi, Hideki Tachimoto, Hiroyuki Fukami, Takuji Shirasawa, Yoshihiko Koga
Publikováno v:
ANTI-AGING MEDICINE. 6:60-65
Acetic acid bacteria, the fermentative microorganisms of traditional foods, have unique and highly pure membrane lipid components such as sphingolipids (dihydroceramide). Sphingolipids are important components of brain tissue and many indirect studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e502ca45081d417e0145e5ed65189937
https://doi.org/10.3793/jaam.6.60
https://doi.org/10.3793/jaam.6.60
Autor:
Keiko Abe, Hiroyuki Fukami, Koichiro Shimomura, Takashi Yamakawa, Hiroshi Hirano, Tomiko Asakura
Publikováno v:
Plant and Cell Physiology. 43:1054-1058
In Atropa belladonna hairy roots, exogeneously added salicylic acid (SA) is converted to methyl salicylate (MSA) through the reaction, which might be catalysed by S-adenosyl-L-methionine: salicylic acid carboxyl methyltransferase (SAMT). Here we clon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3333e334900addf35cdd67590be22230
https://doi.org/10.1093/pcp/pcf119
https://doi.org/10.1093/pcp/pcf119