Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Mitsugu Akagawa"'
Autor:
Mia Imanishi, Motohiro Sonoda, Hironari Miyazato, Keiichiro Sugimoto, Mitsugu Akagawa, Shinji Tanimori
Publikováno v:
ACS Omega, Vol 2, Iss 5, Pp 1875-1885 (2017)
Externí odkaz:
https://doaj.org/article/e0f03689c06041519d7158a576803b99
Autor:
Miho Yagi, Yukiko Nakatsuji, Ayumi Maeda, Hiroki Ota, Ryosuke Kamikubo, Noriyuki Miyoshi, Yoshimasa Nakamura, Mitsugu Akagawa
Publikováno v:
PLoS ONE, Vol 13, Iss 11, p e0206748 (2018)
Obesity, a principal risk factor for the development of diabetes mellitus, heart disease, and hypertension, is a growing and serious health problem all over the world. Leptin is a weight-reducing hormone produced by adipose tissue, which decreases fo
Externí odkaz:
https://doaj.org/article/2b0f308897374ab5ba9c3fc685f77bf2
Autor:
Yukinori Hatasa, Miho Chikazawa, Mai Furuhashi, Fumie Nakashima, Takahiro Shibata, Tatsuhiko Kondo, Mitsugu Akagawa, Hiroki Hamagami, Hiroshi Tanaka, Hirofumi Tachibana, Koji Uchida
Publikováno v:
PLoS ONE, Vol 11, Iss 4, p e0153002 (2016)
(-)-Epigallocatechin-3-O-gallate (EGCG), the most abundant polyphenol in green tea, mediates the oxidative modification of proteins, generating protein carbonyls. However, the underlying molecular mechanism remains unclear. Here we analyzed the EGCG-
Externí odkaz:
https://doaj.org/article/cdb3881fc99549d5984d4db8a7ef59f2
Autor:
Midori Kikuchi, Mariko Ogawa, Mitsugu Akagawa, Kazeno Akutagawa, Nur Syafiqah Mohamad Ishak, Kazuto Ikemoto
Publikováno v:
ACS Food Science & Technology. 1:1979-1989
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bd0735b5a0a7f22fb158d8efaff52cf
https://doi.org/10.1021/acsfoodscitech.1c00301
https://doi.org/10.1021/acsfoodscitech.1c00301
Publikováno v:
Free Radical Research. 55:606-618
Sulfites are commonly used as a preservative and antioxidant additives in the food industry. Sulfites are absorbed by the gastrointestinal tract and distributed essentially to all body tissues. Although sulfites have been believed to be safe food add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b95ea9ffc11c94f509b97bd5d98ac177
https://doi.org/10.1080/10715762.2021.1937620
https://doi.org/10.1080/10715762.2021.1937620
Autor:
Mana Kitao, Ai Yamaguchi, Takuma Tomioka, Kenji Kai, Yuki Kamei, Kenji Sugimoto, Mitsugu Akagawa
Publikováno v:
Free Radical Research; Jun-Dec2023, Vol. 57 Issue 6-12, p430-443, 14p
Autor:
Mitsugu Akagawa
Publikováno v:
Free Radical Research. 55:307-320
Proteins are oxidatively modified by a large number of reactive species including reactive oxygen species, lipid peroxidation-derived aldehydes, and reducing sugars. Among divergent oxidative modifications, the introduction of carbonyl groups such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75183bdd254053b58a4db3855091ddd8
https://doi.org/10.1080/10715762.2020.1851027
https://doi.org/10.1080/10715762.2020.1851027
Publikováno v:
Biochemistry. 56:6615-6625
Pyrroloquinoline quinone (PQQ), a redox-active o-quinone found in various foods and mammalian tissues, has received an increasing amount of attention because of a number of health benefits that can be attributed to its ability to enhance mitochondria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8fd8d5d5e2145f56faaad8ce49dd4b3
https://doi.org/10.1021/acs.biochem.7b01185
https://doi.org/10.1021/acs.biochem.7b01185
Autor:
Kosuke Yamaguchi, Masanori Itakura, Koji Uchida, Mitsugu Akagawa, Sei-Young Lim, Takahiro Shibata, Roma Kitazawa, Koji Nagata
Publikováno v:
The Journal of Biological Chemistry
Polyphenols, especially catechol-type polyphenols, exhibit lysyl oxidase–like activity and mediate oxidative deamination of lysine residues in proteins. Previous studies have shown that polyphenol-mediated oxidative deamination of lysine residues c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0a3a4227afce11ed3f24e54946fcc14
https://doi.org/10.1016/j.jbc.2021.101035
https://doi.org/10.1016/j.jbc.2021.101035
Autor:
Mitsugu Akagawa, Shinji Tanimori, Hironari Miyazato, Motohiro Sonoda, Keiichiro Sugimoto, Mia Imanishi
Publikováno v:
ACS Omega
ACS Omega, Vol 2, Iss 5, Pp 1875-1885 (2017)
ACS Omega, Vol 2, Iss 5, Pp 1875-1885 (2017)
A simple, practical, and rapid access to quinoxalin-2-ones 1, 1,2,3,4-tetrahydroquinoxalines 2, quinoxalines 3, and quinoxalin-2(1H)-ones 4 has been achieved, based on the copper-catalyzed quinoxalinone formation of 2-haloanilines and amino acids fol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f1292c5b6f63116b080b3ccabfc766
http://europepmc.org/articles/PMC6044855
http://europepmc.org/articles/PMC6044855