Zobrazeno 1 - 10
of 1 899
pro vyhledávání: '"NATTO"'
Autor:
Putri, Nathania Calista1, Victor, Hans1, Litanto, Vivian1, Pinontoan, Reinhard1, Jo, Juandy1,2 juandy.jo@uph.edu
Publikováno v:
Journal of Tropical Biodiversity & Biotechnology. Mar2024, Vol. 9 Issue 1, p1-11. 11p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 140-149 (2024)
In order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of na
Externí odkaz:
https://doaj.org/article/2d7f0b3e7fa04f05a0c6363a4c496ac8
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Novelty in Biomedicine, Vol 12, Iss 3, Pp 114-120 (2024)
Background: Probiotic administration can be an effective treatment against intestinal inflammation. This study aimed to assess the potential effects of spores isolated from probiotic strains Bacillus subtilis natto and Bacillus coagulans Hammer on in
Externí odkaz:
https://doaj.org/article/dde43a84c6f1484793964cf0adb2f1fe
Autor:
Satoko Maruyama, Tsubasa Matsuoka, Koji Hosomi, Jonguk Park, Haruka Murakami, Motohiko Miyachi, Hitoshi Kawashima, Kenji Mizuguchi, Toshiki Kobayashi, Tadao Ooka, Zentaro Yamagata, Jun Kunisawa
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
ObjectiveBarley, abundant in β-glucan, a soluble dietary fiber, holds promise in obesity prevention. Given the microbial metabolism of dietary fiber in the gastrointestinal tract, we investigated the role of gut microbiota in non-obese individuals c
Externí odkaz:
https://doaj.org/article/fb1b7ea080284d73b0923e23edc58603
Publikováno v:
Biologia Plantarum, Vol 68, Iss 1, Pp 52-59 (2024)
The coastal areas of western Taiwan feature acidic and saline soils with low fertility. Sodium bicarbonate (NaHCO3), produced readily by carbon capture and storage technologies, could be suitable for the neutralization of acidic soils, but its effect
Externí odkaz:
https://doaj.org/article/61ad6e151efb4463ab57e9d7491ec4d7
Autor:
XU Mengyue, DING Zeyu, LI Jinpeng, WANG Can, WANG Mingyang, LIU Qin, ZENG Changli, WANG Hongbo
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 78-86 (2024)
In this study, crude polysaccharides from soybean and natto were prepared by water extraction followed by ethanol precipitation. The chemical compositions, structural characteristics, water solubility, water-holding capacity (WHC) and fat-binding cap
Externí odkaz:
https://doaj.org/article/0505fe8df7d64c438ad9bc38ba5d4f02
Publikováno v:
Respirology Case Reports, Vol 12, Iss 5, Pp n/a-n/a (2024)
Abstract A 70‐year‐old immunocompetent male with a history of insomnia presented with pneumonia and bacteremia caused by Bacillus subtilis. The patient took benzodiazepines and regularly consumed alcohol and natto (fermented soybeans). Initial an
Externí odkaz:
https://doaj.org/article/3dc1e56db9ab41be82b4acb57fd2e713
Publikováno v:
International Journal of Emergency Medicine, Vol 17, Iss 1, Pp 1-5 (2024)
Abstract Background We report a case of anaphylaxis induced by natto (fermented soybeans) allergy that occurred following dermal sensitization from a jellyfish sting. Case presentation A 49-year-old male presented to the emergency room complaining of
Externí odkaz:
https://doaj.org/article/1878826ea12c4fd8a228baab769936e6
Autor:
Delin YAN, Lei HUANG, Jing QIU, Shilang CHEN, Zhiqing MEI, Kaixuan ZHANG, Cunyi YANG, Xiangyang GAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 208-215 (2024)
In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid (γ-PGA) production and sensory quality of fermented natto, the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as
Externí odkaz:
https://doaj.org/article/175336cb399a443997ba0b67121899c7