Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Munehiro Oda"'
Autor:
Pei Hao, Huajun Zheng, Yao Yu, Guohui Ding, Wenyi Gu, Shuting Chen, Zhonghao Yu, Shuangxi Ren, Munehiro Oda, Tomonobu Konno, Shengyue Wang, Xuan Li, Zai-Si Ji, Guoping Zhao
Publikováno v:
PLoS ONE, Vol 6, Iss 1, p e15964 (2011)
Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) is an important species of Lactic Acid Bacteria (LAB) used for cheese and yogurt fermentation. The genome of Lb. bulgaricus 2038, an industrial strain mainly used for yogurt production, was
Externí odkaz:
https://doaj.org/article/78af496c1c2a4d109f9e84d6650334e1
Autor:
Luyi Ye, Enuo Liu, Shuuji Ikegami, Yukio Asami, Zai-Si Ji, Munehiro Oda, Tomonori Kamiyama, Hiroshi Tsuboi
Publikováno v:
Plant Foods for Human Nutrition. 76:377-384
The two main components from a Nelumbo nucifera leaf extract (NnEx) were investigated for their ability to prevent triglyceride accumulation and promoting lipolysis. Sun-dried Nelumbo nucifera leaves were immersed in hot water to extract the soluble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24aaa8502f78a3e73e4ab79b81f27582
https://doi.org/10.1007/s11130-020-00852-w
https://doi.org/10.1007/s11130-020-00852-w
Autor:
Enuo, Liu, Hiroshi, Tsuboi, Shuuji, Ikegami, Tomonori, Kamiyama, Yukio, Asami, Luyi, Ye, Munehiro, Oda, Zai-Si, Ji
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 76(3)
The two main components from a Nelumbo nucifera leaf extract (NnEx) were investigated for their ability to prevent triglyceride accumulation and promoting lipolysis. Sun-dried Nelumbo nucifera leaves were immersed in hot water to extract the soluble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::512a2e802dfa800c79d47c7bee5275c0
https://pubmed.ncbi.nlm.nih.gov/34462872
https://pubmed.ncbi.nlm.nih.gov/34462872
Autor:
Mengqiu LI, Yukitaka MIYAZAWA, Gang ZHAO, Koichi SUZUKI, Yasushi KAWAI, Tetsuya MASUDA, Munehiro ODA
Publikováno v:
Food Preservation Science. 43:179-186
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abbd15811006ba4b0d8be61ae46c075c
https://doi.org/10.5891/jafps.43.179
https://doi.org/10.5891/jafps.43.179
Publikováno v:
International Dairy Journal. 56:141-150
In this study, we performed microarray experiments using Lactobacillus delbrueckii subsp. bulgaricus 2038 cultured with or without Streptococcus thermophilus in whey medium to investigate nitrogen utilisation of these two strains, since Lb. bulgaricu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f5035e32d25d2f627b3e21dcb599563
https://doi.org/10.1016/j.idairyj.2016.01.019
https://doi.org/10.1016/j.idairyj.2016.01.019
Publikováno v:
Molecular BioSystems. 12:508-519
Lactobacillus delbrueckii subsp. bulgaricus 2038 (Lb. bulgaricus 2038) is an industrial bacterium that is used as a starter for dairy products. We proposed several hypotheses concerning its industrial features previously. Here, we utilized RNA-seq to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2d67e463335d26689c11051e4eb0e37
https://doi.org/10.1039/c5mb00547g
https://doi.org/10.1039/c5mb00547g
Autor:
Toru Takahashi, Kinya Ashida, Kentaro Ito, Munehiro Oda, Saito Yuri, Makoto Yamaguchi, Taketo Yamaji, Hiroyuki Itoh
Publikováno v:
Food Science and Technology Research. 22:623-629
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5673fd42277a0f151f28fa85a416a4c1
https://doi.org/10.3136/fstr.22.623
https://doi.org/10.3136/fstr.22.623
Autor:
Yuto Takahashi, Koichi Suzuki, Hiroshi Matsufuji, Kentarou Itou, Tetsuya Masuda, Munehiro Oda, Ryosuke Miyabe, Yasushi Kawai, Jun Ogihara
Publikováno v:
Food Science and Technology Research. 21:445-451
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a2517df27919251e758ccf86cb44f21
https://doi.org/10.3136/fstr.21.445
https://doi.org/10.3136/fstr.21.445
Publikováno v:
Biological & Pharmaceutical Bulletin. 38:1169-1174
A fluid-retention effect is required for beverages that are designed to prevent dehydration. That is, fluid absorbed from the intestines should not be excreted quickly; long-term retention is desirable. Here, we focused on the effect of milk protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed6bd6a0b03e22b9f30be114dc3f01f8
https://doi.org/10.1248/bpb.b15-00118
https://doi.org/10.1248/bpb.b15-00118
Autor:
Munehiro Oda, Hisae Kume, Luyi Ye, Pei Hao, Huajun Zheng, Koichi Suzuki, Tomonobu Konno, Zai-Si Ji, Enuo Liu
Publikováno v:
International Dairy Journal. 35:145-152
The acquisition of amino acids by Lactobacillus delbrueckii subsp. bulgaricus 2038 (Lb. bulgaricus 2038) when grown in the presence of bovine casein, the major protein in bovine milk, was investigated by examining the expression of genes related to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f2dfb55fc95063d26286bf28bacbb4e
https://doi.org/10.1016/j.idairyj.2013.11.006
https://doi.org/10.1016/j.idairyj.2013.11.006