Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mahiro Yamamoto"'
Autor:
Mahiro Yamamoto, Hikaru Ogura, Takashi Kuda, Yumeng Xia, Hajime Takahashi, Junji Inoue, Shu Takayanagi
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100376- (2023)
Burdock (Arctium lappa) root has been traditionally consumed in Japan since ancient times. Roasted burdock tea (BT) is gaining popularity worldwide as a health drink as it is rich in inulin and chlorogenic acid, and has been reported to have health b
Externí odkaz:
https://doaj.org/article/44ebf4b2b52c4ae3988da4f25a72e11a
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 992-997 (2022)
Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (Arachis hy
Externí odkaz:
https://doaj.org/article/02fb09d5541243fcbe981e4f6a592aa7
The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet
Publikováno v:
Applied Microbiology and Biotechnology. 107:2627-2638
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22aa554fc40d9a3938ac77bb1d1a52ec
https://doi.org/10.1007/s00253-023-12457-9
https://doi.org/10.1007/s00253-023-12457-9
Publikováno v:
Molecular Biology Reports. 49:10239-10250
Red chilli pepper (Capsicum annuum; RP) is a popular spice containing the active compound capsaicin. Indigenous gut bacteria and metabolism can affect host health. The functions of capsaicin, including the regulation of metabolic health and anti-oxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92382ce957acd01130df81362c36a41a
https://doi.org/10.1007/s11033-022-07875-3
https://doi.org/10.1007/s11033-022-07875-3
Publikováno v:
Rheumatology advances in practice. 6(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28ce6bdf207a1645d97246107d8937e0
https://pubmed.ncbi.nlm.nih.gov/35450277
https://pubmed.ncbi.nlm.nih.gov/35450277
Publikováno v:
Rheumatology Advances in Practice. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4fca19012933ab7d98b6f2416e927d9
https://doi.org/10.1093/rap/rkac003
https://doi.org/10.1093/rap/rkac003
Autor:
Gayang Lee, Mika Harada, Yuko Midorikawa, Mahiro Yamamoto, Ayaka Nakamura, Hajime Takahashi, Takashi Kuda
Publikováno v:
Food Bioscience. 47:101763
Alginate and laminaran are water soluble dietary fibres in brown algae.In a previous study, pure cultures of Bacteroides xylanisolvens, Bacteroides uniformis, and Erysipelaclostridium ramosum increased antioxidant capacities in the broth with alginat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fe2c952946fde37548a01f078dd0376
http://id.nii.ac.jp/1342/00002490/
http://id.nii.ac.jp/1342/00002490/
Autor:
Mahiro Yamamoto, Tadatake Oku, Shiro Itoi, Haruo Sugita, Takako Hirano, Kazunari Kadokura, Wataru Hakamata, Akiko Rokutani, Toshiyuki Nishio, Yusuke Sakamoto, Takanori Ikegami, Kaori Saito
Publikováno v:
Journal of Applied Glycoscience. 55:157-164
Chitinase (Pa-Chi) and chitin oligosaccharide deacetylase (Pa-COD) are involved in the production of a heterodisaccharide, β-D-N-acetylglucosaminyl-(1,4)-D-glucosamine (GlcNAc-GlcN). These enzymes were recovered from the supernatant of Vibrio paraha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::070766462368e7171afa1c5a2d4d6d24
https://doi.org/10.5458/jag.55.157
https://doi.org/10.5458/jag.55.157