Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Isamu TAKAGAHARA"'
Autor:
Kaeko Kamei, Ken Kitajima, Naoto Shibuya, Yuan C. Lee, Tatsuya Yamagata, Isamu Takagahara, Noriko Takahashi, Kazuaki Kakehi, Saburo Hara, Akira Misaki, Kazuyuki Sugahara
Publikováno v:
Trends in Glycoscience and Glycotechnology. 18:103-115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40d02711d47632462dc49453302a2453
https://doi.org/10.4052/tigg.18.103
https://doi.org/10.4052/tigg.18.103
Publikováno v:
Journal of Biological Chemistry. 277:225-232
We developed a fluorescence-based assay method for determining ligand binding activities of C-reactive protein (CRP) in solution. Using this method, we compared the phosphorylcholine (PC)- and polycation-based binding activities of human CRP. The PC-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84b2eafa774400932b9e5a94fa5119c8
https://doi.org/10.1074/jbc.m106039200
https://doi.org/10.1074/jbc.m106039200
Publikováno v:
The Journal of biological chemistry. 277(1)
We developed a fluorescence-based assay method for determining ligand binding activities of C-reactive protein (CRP) in solution. Using this method, we compared the phosphorylcholine (PC)- and polycation-based binding activities of human CRP. The PC-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5424bbce90c0085abcfa57f81642a687
https://pubmed.ncbi.nlm.nih.gov/11684681
https://pubmed.ncbi.nlm.nih.gov/11684681
Autor:
Isamu Takagahara, Hirokazu Matsukawa
Publikováno v:
Trends in Glycoscience and Glycotechnology. 3:51-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1ce81646b5d2c158ca35b1fd22b9e7e
https://doi.org/10.4052/tigg.3.51
https://doi.org/10.4052/tigg.3.51
Autor:
Yoichi Nakatani, Yoshinori Hori, Yohko Tanaka, Shigeyo Sakai, Tuyosi Fujita, Isamu Takagahara, Teruo Otani, Sumihiko Sawa, Yukio Kunita
Publikováno v:
Agricultural and Biological Chemistry. 52:107-112
We previously reported that the K0 value, which we have proposed as an index of freshness for edible meat, would be a suitable index as far as the freshness of beef and rabbit muscles is concerned.This time, we have investigated the applicability of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0106a07b4857a95f9dd247ea6a084143
https://doi.org/10.1080/00021369.1988.10868633
https://doi.org/10.1080/00021369.1988.10868633
Publikováno v:
Agricultural and Biological Chemistry. 50:1751-1856
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::279f04d87934978c9a2b804cc5e605e4
https://doi.org/10.1080/00021369.1986.10867652
https://doi.org/10.1080/00021369.1986.10867652
Autor:
Takekazu Horio, Setsuko Yoshimura, Fujii Katsumi, Akira Tai, Isamu Takagahara, Jinpei Yamashita, Jun-iti Yamauti
Publikováno v:
The Journal of Biochemistry. 90:941-955
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::532845b90cd77dc580a2b56f664fd267
https://doi.org/10.1093/oxfordjournals.jbchem.a133582
https://doi.org/10.1093/oxfordjournals.jbchem.a133582
Autor:
Yuan C. Lee, Toshioki Koishi, Teh-Yung Liu, Craig A. Hoppe, Seiichi Kohda, Nancy L. Stults, Kichitaro Kawaguchi, Isamu Takagahara
Publikováno v:
Analytical Biochemistry. 161:567-573
A simple method for the preparation of phosphorylcholine derivatives of bovine serum albumin (PC-BSA) by reductive alkylation of the amino groups of bovine serum albumin with choline phosphoryl glycoaldehyde is described. Choline phosphoryl glycoalde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb11f0906e53eef28285be478fc6f6b7
https://doi.org/10.1016/0003-2697(87)90490-8
https://doi.org/10.1016/0003-2697(87)90490-8
Publikováno v:
Agricultural and Biological Chemistry. 50:1751-1756
To establish an index of the freshness of meats, we examined the changes in amount of ATP-related compounds in beef and rabbit muscle kept in cold storage. We found an accumulation of hypoxanthine (Hx) and xanthine (X) in beef on the one hand and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbf28ac2accd7781ba059e327bff0a53
https://doi.org/10.1271/bbb1961.50.1751
https://doi.org/10.1271/bbb1961.50.1751
Autor:
Isamu Takagahara, Suzuki Yasuo, Tuyosi Fujita, Takekazu Horio, Jun-iti Yamauti, Fujii Katsumi, Jinpei Yamashita
Publikováno v:
The Journal of Biochemistry. 83:585-597
Glucose-6-phosphate dehydrogenase, 6-phosphogluconate dehydrogenase, glutathione reductase and pyruvate kinase of Candida utilis and baker's yeast, when in anionic form, were adsorbed on a cation exchanger, P-cellulose, due to affinities similar to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736b210dc2ccfbb3cd30d5e833046614
https://doi.org/10.1093/oxfordjournals.jbchem.a131946
https://doi.org/10.1093/oxfordjournals.jbchem.a131946