Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Masaya Ikezawa"'
Autor:
Takeshi Kawamata, Arata Wakimoto, Takanobu Nishikawa, Masaya Ikezawa, Michito Hamada, Yuri Inoue, Kaushalya Kulathunga, Filiani Natalia Salim, Maho Kanai, Teppei Nishino, Kyle Gentleman, Chang Liu, Bryan J. Mathis, Nozomu Obana, Shinji Fukuda, Satoru Takahashi, Yuki Taya, Satoshi Sakai, Yuji Hiramatsu
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-12 (2023)
Abstract Natto, known for its high vitamin K content, has been demonstrated to suppress atherosclerosis in large-scale clinical trials through a yet-unknown mechanism. In this study, we used a previously reported mouse model, transplanting the bone m
Externí odkaz:
https://doaj.org/article/5cbb993c5bf84659bf857e0120cff215
Autor:
Atsuko Inose, Yuji Kubo, Jun Watanabe, Risa Araki, Sachiko Hori, Takanobu Nishikawa, Motoi Tamura, Tomotsugu Noguchi, Masuko Kobori, Masaya Ikezawa
Publikováno v:
Bioscience of Microbiota, Food and Health
Natto is a traditional Japanese fermented soy product high in γ-polyglutamic acid (γ-PGA), whose beneficial effects have been reported. We prepared high-γ-PGA natto and compared the dietary influence on liver lipids and cecal microbiota in mice fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b18820f262094985fadd7885633b92
https://doi.org/10.12938/bmfh.2020-061
https://doi.org/10.12938/bmfh.2020-061
Autor:
Motoi TAMURA, Jun WATANABE, Sachiko HORI, Atsuko INOSE, Yuji KUBO, Tomotsugu NOGUCHI, Takanobu NISHIKAWA, Masaya IKEZAWA, Risa ARAKI, Masuko KOBORI
Publikováno v:
Bioscience of Microbiota, Food & Health; 2021, Vol. 40 Issue 4, p176-185, 10p