Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Shinobu Fujimura"'
Autor:
Saki Shimamoto, Kazuki Nakashima, Nao Nishikoba, Rukana Kohrogi, Akira Ohtsuka, Shinobu Fujimura, Daichi Ijiri
Publikováno v:
FEBS Open Bio, Vol 12, Iss 3, Pp 627-637 (2022)
β2‐Adrenoceptor (β2‐AR) signaling decreases the transcriptional activity of forkhead box O (FoxO), but the underlying mechanisms remain incompletely understood. Here, we investigated how β2‐AR signaling regulates the protein abundance of Fox
Externí odkaz:
https://doaj.org/article/3aede010f23942b8aecfa4db0c0ddaae
Autor:
Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura
Publikováno v:
Poultry Science, Vol 99, Iss 6, Pp 3102-3110 (2020)
Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle
Externí odkaz:
https://doaj.org/article/0e99578df4974e97b36ca506a4719b8b
Autor:
Toshiyuki Ishii, Koichi Shibata, Shinichi Kai, Keiichi Noguchi, Amin Omar Hendawy, Shinobu Fujimura, Kan Sato
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 3, Pp 204-211 (2019)
Here, we investigated whether the optimal threonine (Thr) to lysine (Lys) ratio in high Lys diet improves the growth performance of modern broiler chickens at finisher period and determined the possible mechanism underlying improvement in the growth
Externí odkaz:
https://doaj.org/article/a642f99554984fceb18642b000d3c347
Autor:
Keisuke Sasaki, Genya Watanabe, Michiyo Motoyama, Takumi Narita, Hiromi Kawai, Tetsuya Kobayashi, Shinobu Fujimura, Namika Kobayashi, Fuyuko Honda, Koichi Matsushita, Ikuyo Nakajima
Publikováno v:
The Journal of Poultry Science, Vol 56, Iss 3, Pp 231-235 (2019)
Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor
Externí odkaz:
https://doaj.org/article/4112dafa583843459a2047f941fbb3d3
Autor:
Masatoshi Kubota, Reiko Watanabe, Michihiro Hosojima, Akihiko Saito, Ai Sasou, Takehiro Masumura, Yukikazu Harada, Hiroyuki Hashimoto, Shinobu Fujimura, Motoni Kadowaki
Publikováno v:
Journal of Functional Foods, Vol 70, Iss , Pp 103981- (2020)
The beneficial effects of rice bran protein (RBP), which comprises 12.8% of rice bran, have not been fully characterized. Therefore, the effects of RBP on diabetes, fatty liver, and diabetic nephropathy were investigated in Zucker Diabetic Fatty (ZDF
Externí odkaz:
https://doaj.org/article/5d295406411b4e19a319ba1952c14c6d
Publikováno v:
The Journal of Poultry Science, Vol 54, Iss 3, Pp 242-246 (2017)
Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables a
Externí odkaz:
https://doaj.org/article/2da3d8fb27c54488b2ede4ad96cfd991
Autor:
Ryosuke Makino, Yoshimi Kawashima, Yuki Kajita, Toshiharu Namauo, Satoshi Ogawa, Hiroki Muraoka, Shinobu Fujimura, Kazumi Kita
Publikováno v:
The Journal of Poultry Science, Vol 52, Iss 1, Pp 23-27 (2015)
When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan, glucose-tryptophan Amadori product and (1R, 3S)-1-(D- gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (PHP-THβC).
Externí odkaz:
https://doaj.org/article/15db4b48608f4269b8cafb5fb4d9ffec
Publikováno v:
Food Science and Technology Research. 27:161-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa1289c6c1ec5e7bc38ebe8efc9327ea
https://doi.org/10.3136/fstr.27.161
https://doi.org/10.3136/fstr.27.161
Autor:
Kazumi Kita, Yoshimi Kawashima, Ryosuke Makino, Toshiharu Namauo, Satoshi Ogawa, Hiroki Muraoka, Shinobu Fujimura
Publikováno v:
The Journal of Poultry Science, Vol 50, Iss 2, Pp 138-142 (2013)
When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan compounds, glucose-tryptophan Amadori product and (1R, 3S)-1-(D-gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (PH
Externí odkaz:
https://doaj.org/article/24848c18244345b5ba80da7623031995
Autor:
Motoni Kadowaki, Shinobu Fujimura, Hiroyuki Kobayashi, Masahiro Shibata, Genya Watanabe, Masatoshi Kubota
Publikováno v:
Poultry Science, Vol 99, Iss 6, Pp 3102-3110 (2020)
Poultry Science
Poultry Science
Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a0fa17d3e26b29c29efc29670d50728
http://www.sciencedirect.com/science/article/pii/S0032579119578221
http://www.sciencedirect.com/science/article/pii/S0032579119578221