Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Miho Kawahara"'
Autor:
Takashi Kuda, Yoko Noguchi, Masako Ono, Hajime Takahashi, Bon Kimura, Ritsuka Kamita, Tadashi Eto, Michiko Kato, Miho Kawahara
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 269-277 (2014)
To identify new starter cultures and functional foods, we isolated lactic acid bacteria (LAB) possessing resistance to acid, bile, and salt from the intestines of chum salmon. A total of eight LAB were isolated, including three Lactococcus lactis (BF
Externí odkaz:
https://doaj.org/article/b34d2733776a42b1a5094d46cf52c058
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 631-636 (2014)
The anti-inflammatory bowel disease (anti-IBD) activity of Leuconostoc mesenteroides 1RM3 isolated from saba-narezushi, which has known antioxidant properties, was examined by monitoring its immune and anti-inflammatory activities on murine macrophag
Externí odkaz:
https://doaj.org/article/7d6baf8cc27447db8f152fc19aa58dc4
Autor:
Toru Nakata, Saya Kondo, Bon Kimura, Takashi Kuda, Manami Kataoka, Maki Nemoto, Miho Kawahara, Hajime Takahashi, Yurie Masuko
Publikováno v:
Food Bioscience. 14:41-46
In vitro bile acid-lowering capacity of lactic acid bacteria (LAB) strains (ten Lactobacillus plantarum , four Lactococcus lactis , and two Leuconostoc mesenteroides ) isolated from fermented fish and fish intestine were compared with those of type s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58d866c9e253b219b3da96edffd2a0e4
https://doi.org/10.1016/j.fbio.2016.02.004
https://doi.org/10.1016/j.fbio.2016.02.004
Publikováno v:
LWT - Food Science and Technology. 68:202-207
The Ministry of the Environment, Government of Japan, defines a Satoumi as a coastal area where biological productivity and biodiversity has increased through human intervention. To identify new starter cultures, we isolated and screened lactic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9593c0076141792b235bb071612a4992
https://doi.org/10.1016/j.lwt.2015.12.023
https://doi.org/10.1016/j.lwt.2015.12.023
Autor:
Shino Hirano, Masahiro Sato, Bon Kimura, Makoto Nishizawa, Takashi Kuda, Tai Kaneshima, Miho Kawahara, Misa Kosaka, Hajime Takahashi
Publikováno v:
Carbohydrate Polymers. 125:113-119
Brown algal polysaccharides such as alginate, polymers of uronic acids, and laminaran, beta-1,3 and 1,6-glucan, can be fermented by human intestinal microbiota. To evaluate the effects of these polysaccharides on infections caused by food poisoning p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baad68ee58bb77b70259558e6b0c6c24
https://doi.org/10.1016/j.carbpol.2015.01.078
https://doi.org/10.1016/j.carbpol.2015.01.078
Autor:
Bon Kimura, Takashi Kuda, Maki Nemoto, Saya Kondo, Hajime Takahashi, Toru Nakata, Miho Kawahara
Publikováno v:
International Immunopharmacology. 26:295-303
Six lactic acid bacteria strains (four Lactobacillus plantarum strains and one each of Lactococcus lactis subsp. lactis and Pediococcus pentosaceus) have been isolated and shown to possess anti-oxidant activity. In this study, we determined their aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::200a5237e5ea30383ca8e56b71fcb082
https://doi.org/10.1016/j.intimp.2015.04.004
https://doi.org/10.1016/j.intimp.2015.04.004
Publikováno v:
Food & Function. 6:2535-2541
To understand the beneficial properties of edible algae obtained from the north-eastern (Sanriku) Satoumi region of Japan, the antioxidant properties of hot aqueous extract solutions (AES) obtained from 18 dried algal products were determined. The sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b49614071e9701fb9d3b9aeede9aa9d
https://doi.org/10.1039/c5fo00668f
https://doi.org/10.1039/c5fo00668f
Autor:
Tadashi Eto, Bon Kimura, Masako Ono, Takashi Kuda, Ritsuka Kamita, Yoko Noguchi, Miho Kawahara, Michiko Kato, Hajime Takahashi
Publikováno v:
Journal of Functional Foods, Vol 11, Iss, Pp 269-277 (2014)
To identify new starter cultures and functional foods, we isolated lactic acid bacteria (LAB) possessing resistance to acid, bile, and salt from the intestines of chum salmon. A total of eight LAB were isolated, including three Lactococcus lactis (BF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73d546b953d504cf1264f63f411bfc8d
http://www.sciencedirect.com/science/article/pii/S1756464614003016
http://www.sciencedirect.com/science/article/pii/S1756464614003016
Publikováno v:
Journal of Functional Foods, Vol 6, Iss, Pp 631-636 (2014)
The anti-inflammatory bowel disease (anti-IBD) activity of Leuconostoc mesenteroides 1RM3 isolated from saba-narezushi , which has known antioxidant properties, was examined by monitoring its immune and anti-inflammatory activities on murine macropha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd3b248bf0ce6c0e41dd583d49b844fa
https://doi.org/10.1016/j.jff.2013.11.017
https://doi.org/10.1016/j.jff.2013.11.017
Autor:
Bon Kimura, Takashi Kuda, Maki Nemoto, Mika Eda, Satoshi Oshio, Miho Kawahara, Hajime Takahashi, Manami Kataoka
Publikováno v:
Food chemistry. 192
The antioxidant and anti-glycation properties in aqueous extract solutions (AESs) of 11 dried algae products were investigated. AESs of brown algae Ecklonia kurome (kurome) and Ecklonia stolonifera (tsuruarame) showed a strong DPPH radical-scavenging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b186a8ef18d242ed588e0f031f038aed
https://pubmed.ncbi.nlm.nih.gov/26304454
https://pubmed.ncbi.nlm.nih.gov/26304454