Zobrazeno 1 - 10 of 64 pro vyhledávání: '"Isao KIYOSAWA"'
1
Growth behavior of Clostridium perfringens cells aggregated by bovine lactoferrin in the presence of lipoteichoic acid
Autor: Isao Kiyosawa, Yoshimi Benno, Jun Matsuyama, Shinichi Tomita, Nami Shirasaki
Publikováno v: food preservation science. 32:85-89
The influence of lipoteichoic acid (LTA), which is the negatively charged component of the cell surface, on the bacteriostatic effect of bovine milk lactoferrin (bLF) was investigated. Cell agglutination in suspensions of 18 strains of Clostridium by
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3222e5a8bfb63d6729785a27ab55d303
https://doi.org/10.5891/jafps.32.3_85
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3
Effects of Propionyl Triglyceride on Microflora and Organic Acid Composition in Feces and Cecum of Rats
Autor: Yumi Aoyama, Takefumi Sunagawa, Chiaki Arai, Jun Matsuyama, Isao Kiyosawa
Publikováno v: Nippon Eiyo Shokuryo Gakkaishi. 54:71-80
食餌性プロピオン酸トリグリセリド (PTG) のラットにおける体重増加, 糞および盲腸内容物のミクロフローラおよび有機酸含量に及ぼす影響について検討した。5% PTG群における14日間の体
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3f61ff2340eb2d035691e2f88fdc9ff
https://doi.org/10.4327/jsnfs.54.71
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4
Changes in the Calcium and Inorganic Phosphorus Contents of Casein and Paracasein on the Preparation Process of Mozzallera Cheese
Autor: Yuko Asano, Makoto Ezawa, Isao Kiyosawa, Yoko Rokui, Jun Matsuyama
Publikováno v: food preservation science. 26:273-279
The modified bovine milk (3% of fat, pasteurized at 65°C for 30 min) was added starter and rennet, then kept at 30°C for 40 min. The curds prepared from coagulated milk were treated successively by resting, addition of 2% NaCl and kneading to prepa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f5bb99e0cc1444d5aa47a244f1ed6640
https://doi.org/10.5891/jafps.26.273
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6
Changes in the Chemical and Functional Properties in Mozzarella Cheeses Made by Different Salting Methods during Aging
Autor: Shinji Miyayama, Isao Kiyosawa, Hiroshi Seki, Jun Matsuyama, Yuka Ueshiba, Makoto Ezawa
Publikováno v: Nihon Chikusan Gakkaiho. 70:189-197
牛乳にスターターおよびレンネットを添加して得たカードに,2%食塩を添加し,モザレラチーズ(DMC)を調製し,4°C,60日間貯蔵した.また,カードを23%食塩水に浸漬してモザレラチーズ(BMC)を調製
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd561f19489abd85fee718cc1d0f0e41
https://doi.org/10.2508/chikusan.70.9_189
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7
Binding of Lactoferrin to Bacterial Cells of theClostridiumSpecies and Their Agglutination
Autor: Jun Matsuyama, Isao Kiyosawa, Kenji Hagiwara, Shinichi Tomita
Publikováno v: Bioscience, Biotechnology, and Biochemistry. 62:1471-1475
Cell agglutination in cell suspensions of 10 strains of Clostridium by lactoferrin (Lf) was observed by obtaining the ratio of increased absorbance (RIA) at 450 nm. The RIA values were very different among the species, being higher in the cell suspen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33f8e8c5197883d7f6bda8e504ca3663
https://doi.org/10.1271/bbb.62.1471
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8
Suppressive Effects of the Methanol Extracts from Soybean Products on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Contents of Isoflavones
Autor: Chiaki Arai, Jun Matsuyama, Tatsuya Setoguchi, Isao Kiyosawa
Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 42:835-842
The suppressive effects on SOS response of Salmonella typhimurium TA 1535/pSK 1002 induced by MNNG and Trp-P-1 of the methanol extracts prepared from soybeans and soy products were investigated. The content of isoflavones in the extract was also dete
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc74653cffe02969c5e8d5dfbf6d005f
https://doi.org/10.3136/nskkk.42.835
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9
Interaction of Lactoferrin with Ascorbate and the Relationship with Bleomycin-Dependent DNA Damage
Autor: Mutsumi Matsue, Isao Kiyosawa, Jun Matsuyama
Publikováno v: Bioscience, Biotechnology, and Biochemistry. 59:358-362
The interaction between bovine lactoferrin (bLf) and ascorbate (Asc) was investigated through malondialdehyde (MAD) formation in a solution containing DNA, bleomycin (BLM), and Fe2+ or Asc. The inhibition by bLf on MDA formation in the presence of As
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e5bcc0a59743831c86e2ad0003d0293
https://doi.org/10.1271/bbb.59.358
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10
Agglutination of Bacterial Cells ofClostridium innocuum, Bifidobacterium longum, andMicrococcus luteusby Lactoferrin and Ovotransferrin
Autor: Mutsumi Matsue, Isao Kiyosawa, Shinichi Tomita, Jun Matsuyama
Publikováno v: Bioscience, Biotechnology, and Biochemistry. 58:722-726
The agglutination of bacterial cells in Clostridium innocuum, Bifidobacterium longum, and Micrococcus luteus by lactoferrin (Lf) and ovotransferrin (OTf) was observed by measuring the absorbance of the cells in suspension and also under a phase-contr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::edbed0b49196153ec64f669c47c9944b
https://doi.org/10.1271/bbb.58.722
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