Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Miyuki Hirano"'
Autor:
Mamoru Yoshizako, Hatsuhiko Maeda, Miyuki Hirano, Ken Miyazawa, Hiroyuki Osada, Takuma Sato, Yuichirou Asano, Shigemi Goto, Masako Tabuchi, Chisato Minamoto, Manami Mizuno, Yasuyoshi Torii, Makoto Kawatani
Publikováno v:
American journal of orthodontics and dentofacial orthopedics : official publication of the American Association of Orthodontists, its constituent societies, and the American Board of Orthodontics. 157(5)
Introduction Osteoprotegerin-deficient mice develop severe high-turnover osteoporosis with porous low-density trabecular bone from an age-related increase in osteoclast activity and are useful alveolar bone models of osteoporosis or frail periodontal
Publikováno v:
Bioscience, biotechnology, and biochemistry. 60(3)
The inhibition by melanoidin of trypsin was investigated in a kinetic approach. Melanoidin was prepared by the Maillard reaction between D-glucose and glycine, and BANA was used as a substrate. The inhibition was found to follow a non-competitive mod
Publikováno v:
Bioscience, biotechnology, and biochemistry. 60(5)
Inhibition of proteases was examined in browned foods including soy pastes, soy sauces, fish sauce, sauces, teas, coffees, and others in association with melanoidin, a Maillard product, which had been found to be a potent inhibitor of trypsin. Most o
Caring for Totally Nonresponsive Seriously Handicapped Children Who Are Respiratory-system Dependent
Autor:
Miyuki Hirano
Publikováno v:
Journal of Japan Academy of Nursing Science. 25:13-21
Autor:
Jun Ishii, Takao Wakabayashi, Shigehiro Katayama, Mayumi Morino, Makiko Ogawa, Keiichi Takahashi, Masako Shiraishi, Yumiko Sakuraba, Ryoko Kusuhara, Miyuki Hirano
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 50:265-274
健常女子12人を対象に, イコサペンタエン酸 (IPA) が血中脂質に及ぼす影響をみるために, Fish 群 (IPAとして3.9g/日) と, IPA群 (IPAとして5.7g/日) の2グループに分け, 実験を14日間行った。1) 血中
Autor:
Takuya Sakamoto, Miyuki Hirano, Toshitsugu Ishikawa, Norio Tada, Noriko Sato, Keiko Mochizuki, Makoto Nagano, Akihiko Kagami, Mayumi Morino
Publikováno v:
The Journal of Japan Atherosclerosis Society. 19:295-301
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 60:877-879
A tentative method for measuring brown pigment in food was proposed and applied to 25 items of commercial browned foods. The principle was based on the assumption that any brown pigment with general absorption in the visible wave-length spectrum is q
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:940-941
Melanoidin, which was obtained by the Maillard reaction between D-glucose and glycine, was found to exert a potent inhibitory effect on the activity of trypsin with BANA as a synthetic substrate. The concentration of melanoidin required to reduce the