Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Masanori Mazaki"'
Autor:
Keiko Kataoka, Tomomi Kuwahara, Usanee Vinitketkumnuen, Masami Yamada, Shigeru Akimoto, Takemi Kinouchi, Yoshinari Ohnishi, Takehiko Nohmi, Masanori Mazaki
Publikováno v:
The journal of medical investigation : JMI. 53(1-2):123-133
To elucidate the mechanism of antimutagenicity of caraway, weexaminedtheeffects of caraway seed extract on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenesis in DNA methyltransferase-deficient Salmonella typhimurium strains, O 6 ‑methy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aad96d6a9d2477e8e9d473af260b87b
https://repo.lib.tokushima-u.ac.jp/110797
https://repo.lib.tokushima-u.ac.jp/110797
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 19:105-111
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dee69c80a96833ceb324d3ad879d2ba
https://doi.org/10.3358/shokueishi.19.105
https://doi.org/10.3358/shokueishi.19.105
Publikováno v:
Journal of biochemistry. 76(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::706aef08716b210afdacfe8c3a6581f5
https://pubmed.ncbi.nlm.nih.gov/4214810
https://pubmed.ncbi.nlm.nih.gov/4214810
Publikováno v:
Mutation research. 88(3)
Hydrolysates of infusions of green tea and black tea were mutagenic by the Ames test. The tea infusions were prepared by a regular method and were hydrolysed with 1 M HCl, hesperidinase, naringinase and human intestinal bacteria. The hydrolysates wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b494aad95782b67542782c1fa3bb47
https://pubmed.ncbi.nlm.nih.gov/7019686
https://pubmed.ncbi.nlm.nih.gov/7019686
Publikováno v:
Mutation research. 101(4)
Hydrolysates of citrus fruit juice were mutagenic according to the Ames test. The citrus fruit juices were hydrolysed with 1 M HCl, hesperidinase, naringinase and human intestinal bacteria. The hydrolysates were successively extracted with n-hexane,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31b04ec98c56f46b970fd4e80546809e
https://pubmed.ncbi.nlm.nih.gov/7050681
https://pubmed.ncbi.nlm.nih.gov/7050681
Publikováno v:
Journal of biochemistry. 79(6)
Mice primed with chemically modified bacterial alpha-amylase (BalphaA) [EC 3.2.1.1 alpha-amylase, B. subtilis], which was neither cross-reactive with anti-BalphaA antibody nor able to induce a humoral anti-BalphaA antibody response, developed enhance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c3d79bb503ae603b1f203c81cbd907d
https://pubmed.ncbi.nlm.nih.gov/956157
https://pubmed.ncbi.nlm.nih.gov/956157
Publikováno v:
Journal of biochemistry. 74(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dd367ef0a5deb9551a9b9ad96f93e9a
https://pubmed.ncbi.nlm.nih.gov/4796492
https://pubmed.ncbi.nlm.nih.gov/4796492
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 28:336-347_1
The mutagenicity of cooked foods was investigated by using the market basket samples collected for a total diet study. Eighty-nine foods were divided into thirteen groups and cooked. These cooked food groups were treated with amyloglucosidase, hesper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a2c3a10739f2ea9cbc55a8ffad7860a
https://doi.org/10.3358/shokueishi.28.336
https://doi.org/10.3358/shokueishi.28.336
Autor:
Masanori Mazaki, Masahiko Ueta
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 18:278-282_1
An anion exchange high speed liquid chromatographic method was presented for the simultanious separation and determination of sorbic acid, benzoic acid and saccharin in several foods. Liquid foods such as orange juice and fermented milk were injected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5526c0f9c451f52da06b378d43a91b42
https://doi.org/10.3358/shokueishi.18.278
https://doi.org/10.3358/shokueishi.18.278
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 19:216-223_1
Mutagenicity of food pyrolysates was investigated utilizing a microbial system. Foods were respectively pyrolyzed at 200°C, 250°C, 300°C, and 400°C for 10 minutes in electric furnace, and were extracted with chloroform/methanol (1:1). Mutagenicit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51c3211581770cfc37ed51c0214ea917
https://doi.org/10.3358/shokueishi.19.216
https://doi.org/10.3358/shokueishi.19.216