Výsledky vyhledávání - "Riichiro Uchida"

Akademický článek

Soy sauce-like seasoning enhances the growth of Agathobacter rectalis and the production of butyrate, propionate, and lactate.

Autor: Kanako HAYASHI, Riichiro UCHIDA, Taro HORIBA, Tomohiro KAWAGUCHI, Keiko GOMI, Yoshiyuki GOTO

Publikováno v: Bioscience of Microbiota, Food & Health; 2024, Vol. 43 Issue 3, p275-281, 7p

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Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional

Autor: Ayako Nakajima, Riichiro Uchida, Takumi Misaka, Yoshiro Ishimaru, Tomoya Nakagita, Yasuka Toda, Takatsugu Hirokawa, Masataka Narukawa, Yamashita Yuki

Publikováno v: Scientific Reports
Scientific Reports, Vol 8, Iss 1, Pp 1-13 (2018)

Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4039c80426fe53fbc000fd0525af11fb
https://pubmed.ncbi.nlm.nih.gov/30087430

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Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

Autor: Yukako Kodama, Akio Obata, Eiichiro Fukusaki, Kazuki Shiga, Riichiro Uchida, Takeshi Bamba, Shinya Yamamoto, Miho Imamura

Publikováno v: Journal of Bioscience and Bioengineering. 118:56-63

Characterizing the relationships between the components and taste differences among soy sauces can help evaluate and improve the quality of soy sauces. Although previous studies have reported that certain taste-active dipeptides, the relationships be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69cdf2933bb928030cdd35bc7abb0ca0
https://doi.org/10.1016/j.jbiosc.2013.12.019

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Determination of Nicotianamine in Soy Sauce and Other Plant-Based Foods by LC-MS/MS

Autor: Hitomi Yamaguchi, Riichiro Uchida

Publikováno v: Journal of Agricultural and Food Chemistry. 60:10000-10006

Nicotianamine is a nonproteinogenic amino acid, known to be an important metal chelator in plants. Recently, the antihypertensive effect of nicotianamine was discovered. In this study, a simple method to determine nicotianamine was developed using li

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f43f994218e03d9c2eafee43696f76e
https://doi.org/10.1021/jf3035868

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Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation

Autor: Takeharu Nakahara, Hitomi Yamaguchi, Riichiro Uchida

Publikováno v: Journal of Bioscience and Bioengineering. 113:355-359

We previously developed a peptide-enriched soy sauce-like seasoning called Fermented Soybean Seasoning (FSS) with high-temperature fermentation, and we have reported the antihypertensive effects of FSS. Seryl-tyrosine (Ser-Tyr) and glycyl-tyrosine (G

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d66dd5fd11bd6efd197cfa521e4669d6
https://doi.org/10.1016/j.jbiosc.2011.11.008

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Antihypertensive Mechanism of a Peptide-Enriched Soy Sauce-Like Seasoning: The Active Constituents and Its Suppressive Effect on Renin-Angiotensin-Aldosterone System

Autor: Takeharu Nakahara, Katsutoshi Sugimoto, Hitomi Yamaguchi, Atsushi Sano, Hiroshi Katayama, Riichiro Uchida

Publikováno v: Journal of Food Science. 76:H201-H206

We previously reported that a peptide-enriched soy sauce-like seasoning called fermented soybean seasoning (FSS) demonstrated antihypertensive effects both in spontaneously hypertensive rats (SHR) and Dahl salt-sensitive rats. Angiotensin I-convertin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a884e9561982ce72e6cddc08e09e8d8
https://doi.org/10.1111/j.1750-3841.2011.02362.x

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Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances

Autor: Atsushi Sano, Takeharu Nakahara, Katsutoshi Sugimoto, Riichiro Uchida, Hitomi Yamaguchi, Hiroyuki Chikata, Emiko Kinoshita

Publikováno v: Journal of Agricultural and Food Chemistry. 58:821-827

We have developed a peptide-enriched soy sauce-like seasoning termed Fermented Soybean Seasoning (FSS), by modifying the process of soy sauce brewing. The FSS has a 2.7-fold higher concentration of total peptides than regular soy sauce. The angiotens

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79b206d0fb7d06f565b9e903f8afa8c2
https://doi.org/10.1021/jf903261h

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