Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Kiyoshi Ohba"'
Autor:
Ruvini Liyanage, Saori Minamino, Yumi Nakamura, Ken-ichiro Shimada, Mitsuo Sekikawa, Keiko Sasaki, Kiyoshi Ohba, Barana Chaminda Jayawardana, Shin-ichi Shibayama, Michihiro Fukushima
Publikováno v:
Journal of Functional Foods, Vol 2, Iss 2, Pp 118-125 (2010)
The hypocholesterolaemic ability of two potato peptide preparations in rats was compared. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (short hydr
Externí odkaz:
https://doaj.org/article/7e16eef4ad544298ac34cb81adaaea90
Autor:
Ruvini Liyanage, Yumi Nakamura, Ken-ichiro Shimada, Mitsuo Sekikawa, Barana Chaminda Jayawardana, Kyu-Ho Han, Tomoko Okada, Kiyoshi Ohba, Yoshihisa Takahata, Fumiki Morimatsu, Michihiro Fukushima
Publikováno v:
Journal of Functional Foods, Vol 1, Iss 4, Pp 405-409 (2009)
The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) co
Externí odkaz:
https://doaj.org/article/8ca9a63668894a2b86857338124e110d
Autor:
Michihiro Fukushima, Yukari Yamaguchi, Ken-ichiro Shimada, Tomoko Kitano-Okada, Kiyoshi Ohba, Kyu-Ho Han, Ryuji Nagata, Taizo Nagura, Hirokatsu Uchino, Mao Echizen
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 82:489-496
The effect of a combination of inulin (INU) and polyphenol-containing adzuki bean extract (AE) on intestinal fermentation was examined in vitro using fermenters for 48 h and in vivo using rats for 28 d. The total short-chain fatty acid concentrations
Autor:
Koji Satoh, Jun Nishihira, Ryuji Nagata, Nana Mikami, Keiko Sasaki, Tomoko Kitano-Okada, Michihiro Fukusima, Kiyoshi Ohba, Kyu-Ho Han
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(5)
The safety and efficacy of polyphenol-containing adzuki bean extract on lipid metabolism were evaluated in human subjects in an 8-week, randomized, double-blind, placebo-controlled, parallel intervention study. No adverse effects were observed in the
Autor:
Takeo Kamada, Takahiro Araki, Michihiro Fukushima, Ken-ichiro Shimada, Keiko Sasaki, Kyu-Ho Han, Sakura Kawakami, Kiyoshi Ohba
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 80:2001-2006
The effects of two types of mushroom (Agaricus bisporus; white, WM; brown, BM) powders on intestinal fermentation in rats were investigated in terms of the physical characteristics of animals and by bacterial and HPLC analyses of cecal contents. Shor
Autor:
Ken-ichiro Shimada, Taizo Nagura, Daisuke Kasai, Kiyoshi Ohba, Michihiro Fukushima, Hiroaki Yamauchi, Kyu-Ho Han, Mina Koshimizu, Hideki Hasegawa
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:405-414
Autor:
Michihiro Fukushima, Kyu-Ho Han, Ken-ichiro Shimada, Takahiro Araki, Tatsuya Wakabayashi, Kiyoshi Ohba, Sakura Kawakami
Publikováno v:
Bioscience, biotechnology, and biochemistry. 81(2)
The effects of resistant starch (RS) in dry potato powders prepared by various processes on intestinal fermentation in rats were assessed. Rats were fed raw potato powder (RP), blanched potato powder (BP), steamed potato powder (SP), or drum-dried po
Autor:
Mikio Kinoshita, Katsuhito Arai, Kiyoshi Ohba, Yoko Matsushita, Masao Ohnishi, Yoshihiko Tokuji, Tamiko Yamazaki, Mika Kawahara
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:567-575
ナガイモ根茎の脂溶性成分に神経細胞保護作用が報告されているが,ナガイモの脂質成分はこれまで未詳であった.今回,著者らは北海道十勝産ナガイモの凍結乾燥物を用いて脂質成分
Autor:
Kiyoshi Ohba, Michihiro Fukushima
Publikováno v:
KAGAKU TO SEIBUTSU. 49:468-473
Autor:
Saori Minamino, Shinichi Shibayama, Yumi Nakamura, Mitsuo Sekikawa, Michihiro Fukushima, Ruvini Liyanage, Keiko Sasaki, Barana C. Jayawardana, Ken-ichiro Shimada, Kiyoshi Ohba
Publikováno v:
Journal of Functional Foods, Vol 2, Iss 2, Pp 118-125 (2010)
application/pdf
In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato pe
In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato pe