Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Shun'ichi Dosako"'
Publikováno v:
Bioscience, biotechnology, and biochemistry. 56(6)
(1992). Inhibition by Bovine Lactoferrin of Adhesion of L929 Cells Cultured in Serum-free GIT Medium. Bioscience, Biotechnology, and Biochemistry: Vol. 56, No. 6, pp. 965-966.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ee7249cc33a220f702976d83bf8da8e
https://pubmed.ncbi.nlm.nih.gov/27280825
https://pubmed.ncbi.nlm.nih.gov/27280825
Autor:
Megumi Arai, Hadjime Nakajima, Toshihide Kabuki, Shigeko Ueda, Shun'ichi Dosako, Yoshiharu Kuwabara
Publikováno v:
Food Chemistry. 71:61-66
The antimicrobial properties of mango seed kernel ethanol extract (MKE) were investigated. Minimum inhibitory concentrations (MICs) of the MKE against 18 species, of 43 strains, containing food-borne pathogenic bacteria were determined using the agar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dcc6151f818f25d83bf4e4dfed4c68a
https://doi.org/10.1016/s0308-8146(00)00126-6
https://doi.org/10.1016/s0308-8146(00)00126-6
Autor:
Tomoji Samori, Hiromi Gunji, Yukio Kadooka, Shun'ichi Dosako, Tadashi Idota, Hiroshi Kawakami, Masaharu Shimatani
Publikováno v:
International Archives of Allergy and Immunology. 122:264-269
Background: In measuring specific IgE levels in sera by direct ELISA, competition with coexisting IgG often impedes an exact IgE determination; additionally, IgG autoantibodies to IgE (IgG-IgE) in sera affect the assay. In this paper, we attempt to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d214e57987115d2b7e05fa0b9af9930d
https://doi.org/10.1159/000024408
https://doi.org/10.1159/000024408
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 64:314-318
We have previously demonstrated that lactoferrin was incorporated into B lymphocytes and that a trypsin treatment for a short period reduced the number of lactoferrin molecules incorporated into B lymphocytes. An N-terminal sequence analysis revealed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::431aad1629c93d84c1109eb9000daf19
https://doi.org/10.1271/bbb.64.314
https://doi.org/10.1271/bbb.64.314
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 44:877-881
LPOを添加した発酵乳では硬度が低下する.この原因を明らかにする目的で,発酵乳およびGDLを添加した還元脱脂乳にOSCN-を添加し,ゲルの硬度を測定した.Lactobacillus delbrueckii subsp. bulgaricus,Strep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ffa48aa5cceed83f6e095db732209b
https://doi.org/10.3136/nskkk.44.877
https://doi.org/10.3136/nskkk.44.877
Publikováno v:
International Dairy Journal. 6:33-42
Three types of fermented milk were prepared using either Lactobacillus bulgaricus, Streptococcus thermophilus , or their mixed culture. Five mgkg −1 of lactoperoxidase (LPO) suppressed acid production in the yoghurts during refrigerated storage. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55bcee656370ec4b3a2afcf95eecc5cc
https://doi.org/10.1016/0958-6946(94)00053-0
https://doi.org/10.1016/0958-6946(94)00053-0
Autor:
Yoshinori Takahashi, Yoshihiro Kawasaki, Mototake Murakami, Shun'ichi Dosako, Masaru Nakatani, Hideo Okai
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:512-516
In our previous paper we demonstrated that chemical modification using the water-soluble acylating reagent, [p-hydroxy]phenyldimethylsuIfonium methylsulfate, enabled us to introduce a variety of hydrophobic modifying groups into an enzyme molecule in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::621324fe2d9806697274dfdf6aba5cad
https://doi.org/10.1271/bbb.58.512
https://doi.org/10.1271/bbb.58.512
Autor:
Shun'ichi Dosako, Hiroshi Shinmoto
Publikováno v:
Biotechnology Letters. 15:327-330
Five mouse-human hybridoma cell lines secreting human IgM class monoclonal antibodies were examined for possible adaptation to a protein free medium. Four were successfully adapted to the medium. The adapted cell lines could be cultured for more than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::834f7928eebf3f8f13cf29453179d75e
https://doi.org/10.1007/bf00128270
https://doi.org/10.1007/bf00128270
Publikováno v:
International Dairy Journal. 2:287-298
Lactoferrin retained over 85% of its iron-binding ability after heat treatment at an ionic strength of 0·01 or below and temperatures from 65 to 90°C. At an ionic strength of 0·1, partial precipitation occurred and the iron-binding ability decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16f00d2d7d9db35bffec5a33c134f9a4
https://doi.org/10.1016/0958-6946(92)90033-i
https://doi.org/10.1016/0958-6946(92)90033-i
Autor:
Mototake Murakami, Shun'ichi Dosako, Yoshihiro Kawasaki, Hideo Okai, Tsutomu Nakamura, Ikunori Azuse
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 56:441-444
Several kinds of modified chymotrypsin were prepared with water-soluble acylating reagents, and their characteristics after hydrolyzing with unmodified chymotrypsin in aqueous-N,N'-dimethylformamide (DMF) media were compared. It was found that chymot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14c128167a749061af22baba17e82d33
https://doi.org/10.1271/bbb.56.441
https://doi.org/10.1271/bbb.56.441