Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Makoto Akao"'
Autor:
Makoto Akao, Ryusuke Abe, Noriko Sato, Atsuko Hasegawa-Tanigome, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
International Journal of Molecular Sciences, Vol 16, Iss 1, Pp 2117-2129 (2015)
Phytate-removed and deamidated soybean β-conglycinin (PrDS) prepared by ion-exchange resins was supplemented to be 4% in the diet administered to ovariectomized rats to investigate its preventive effect on osteoporosis. The apparent calcium absorpti
Externí odkaz:
https://doaj.org/article/9335e173a86c48d4b27081fdffbe78bb
Autor:
Kazumi Ninomiya, Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, Makoto Akao, Fumie Shinmachi, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
Nutrients, Vol 10, Iss 10, p 1503 (2018)
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevat
Externí odkaz:
https://doaj.org/article/41dc2ca4ce3f48a5ba96da9ecc3ddda5
Autor:
Hitoshi Kumagai, Shigenobu Ina, Tomohiro Kaneko, Natsuko Nakajima, Aya Hamada, Yusuke Yamaguchi, Hitomi Kumagai, Makoto Akao
Publikováno v:
Food Science and Technology Research. 25:555-562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758833b709da0a79063fbfdae7c5c040
https://doi.org/10.3136/fstr.25.555
https://doi.org/10.3136/fstr.25.555
Autor:
Narumi Matsukaze, Hitomi Kumagai, Ryosuke Abe, Yusuke Yamaguchi, Makoto Akao, Hitoshi Kumagai
Publikováno v:
Journal of Food Bioactives. 2
Wheat allergy is a serious disease because it is difficult to be outgrown and sometimes induces anaphylaxis. Gliadin, a major allergen in wheat, deamideted by cation-exchange resins (DG) had low allergenicity not only in vitro but also in vivo. As th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56c8f26b0d323bd1748254d2b35df581
https://doi.org/10.31665/jfb.2018.2147
https://doi.org/10.31665/jfb.2018.2147
Autor:
Takeshi Saito, Ayumu Hase, Hitomi Kumagai, Harumi Uto-Kondo, Makoto Akao, Ayaka Sakurai, Yusuke Yamaguchi
Alcoholic beverages are enjoyed together with meals worldwide, but their excessive intake is associated with an increased risk of various diseases. We investigated whether S-allyl-L-cysteine sulfoxide (ACSO), a sulfuric odor precursor of garlic, supp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95cdc88318d5374ca1ebe2471793c6ad
Autor:
Mami Hirai, Saori Hirooka, Yushi Hirata, Hitomi Kumagai, So Hironaka, Hideki Masuda, Makoto Akao, Yoko Matsui
Publikováno v:
Food Science and Technology Research. 21:407-418
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a047ba75a8c1ef0a8814746464c595d5
https://doi.org/10.3136/fstr.21.407
https://doi.org/10.3136/fstr.21.407
Autor:
Makoto Akao, Minami Ijichi, Hitoshi Kumagai, Kazuki Nakano, Noriko Sato, Hitomi Kumagai, Shiori Shimizu, Mariko Ikeda, Yoshihiro Nakanishi
Publikováno v:
Japan Journal of Food Engineering. 13:117-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d0bbdecdd0732efe10c9ac01ddd169d
https://doi.org/10.11301/jsfe.13.117
https://doi.org/10.11301/jsfe.13.117
Autor:
Tomomi Haga, Mizuki Tanida, Takako Hirano, Wataru Hakamata, Toshiyuki Nishio, Makoto Akao, Ryosuke Koyama, Hitomi Kumagai
Publikováno v:
Journal of agricultural and food chemistry. 63(50)
A simple method for the isolation of the bioactive compound alliin from garlic, as well as a method for the synthesis of diastereomerically pure alliin and allo-alliin on a preparative laboratory scale, was developed. The absolute configuration of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ccd0ad98064ff56bcd385b3bd9daf4a
https://pubmed.ncbi.nlm.nih.gov/26638713
https://pubmed.ncbi.nlm.nih.gov/26638713
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:62-66
凍結豚ロース肉を従来の4℃空気解凍して製造したロースハムと，あらかじめ調製した塩漬液に凍結状態で直接投入して解凍と同時に塩漬して製造したロースハムの品質と歩留りの比較を
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fa05fea771e13deb50df15b5e4a71fb
https://doi.org/10.3136/nskkk.58.62
https://doi.org/10.3136/nskkk.58.62
Autor:
Shigenobu Ina, Hitomi Kumagai, Fumie Shinmachi, Yusuke Yamaguchi, Makoto Akao, Kazumi Ninomiya, Aya Hamada, Hitoshi Kumagai
Publikováno v:
Nutrients
Volume 10
Issue 10
Nutrients, Vol 10, Iss 10, p 1503 (2018)
Volume 10
Issue 10
Nutrients, Vol 10, Iss 10, p 1503 (2018)
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian &alpha
amylase in vitro suppressed blood glucose lev
amylase in vitro suppressed blood glucose lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a14c7da2d3be3919cbabff090c921f8
https://doi.org/10.3390/nu10101503
https://doi.org/10.3390/nu10101503