Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Shyuichiro Inagaki"'
Autor:
Shyuichiro Inagaki, Maho Sumikawa
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 69:517-527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bb6b7c93f10c843c03b94aaf1ad54e6
https://doi.org/10.3136/nskkk.69.517
https://doi.org/10.3136/nskkk.69.517
Autor:
Shyuichiro INAGAKI, Hiroka FUJIMOTO
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 2, p231-238, 8p
Publikováno v:
Food Science and Technology Research. 20:499-504
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96e3f4523a2963025ebe1d1f69c89b0c
https://doi.org/10.3136/fstr.20.499
https://doi.org/10.3136/fstr.20.499
Publikováno v:
Food Science and Technology Research. 19:893-899
In recent years, more effective use of rice has become important because of an annual increase in surplus rice. We fermented rice in pure cultures of eight organisms (Aspergillus oryzae, Monaseus pilosus, Absidia corymbifera, Mucor circinelloides, Mu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e25c69e62bd90b781d7da40e87eb8ed
https://doi.org/10.3136/fstr.19.893
https://doi.org/10.3136/fstr.19.893
Autor:
Katsumi Tanaka, Keisuke Toda, Shyuichiro Inagaki, Daichi Nakayama, Takeshi Kawahara, Hisako Yasui
Publikováno v:
Food Science and Technology Research. 19:1019-1027
The genus Saccharomyces includes industrial yeasts that are used for bread and alcoholic beverage production. Saccharomyces strains isolated from natural resources, referred to as “wild” yeasts, are used for making products with strain-specific f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07cf6e2385ec0f75cea300526496f644
https://doi.org/10.3136/fstr.19.1019
https://doi.org/10.3136/fstr.19.1019
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 104:331-340
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::813aba37026280f8f598af77cf90da08
https://doi.org/10.6013/jbrewsocjapan.104.331
https://doi.org/10.6013/jbrewsocjapan.104.331
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 55:389-392
（1） 市販納豆菌（宮城野株，成瀬株および高橋株）および自社納豆菌株KA-145から抽出したDNAを用いてIS4Bsu1をプローブにしてサザンブロット解析を行ったところ，HaeIIIで制限酵素処理し
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c751a67d8a614e9031a3e8b0e36e147
https://doi.org/10.3136/nskkk.55.389
https://doi.org/10.3136/nskkk.55.389
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 71:2065-2068
Tryptophol is a natural component isolated from vinegar produced from the boiled extract of black soybean. We have reported that tryptophol induces apoptosis in U937 cells via activation of caspase-8 followed by caspase-3. Tryptophol, however, did no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::362e82b20a4733a209c901da48252f52
https://doi.org/10.1271/bbb.70084
https://doi.org/10.1271/bbb.70084
Autor:
Shigeru Morimura, Hiroshi Akutagawa, Kenji Kida, Yue-Qin Tang, Kazunobu Gondo, Shyuichiro Inagaki
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 71:371-379
We isolated a novel apoptosis-inducing component, tryptophol, from vinegar produced from boiled extract of black soybean (black soybean vinegar). Compound-6 purified from an ethyl acetate extract of black soybean vinegar using high performance liquid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d9910ac65a41223c5c7370f2a1889e1
https://doi.org/10.1271/bbb.60336
https://doi.org/10.1271/bbb.60336
Publikováno v:
Food Science and Technology Research. 11:311-317
The effect of vinegar produced from the boiled extract of black soybeans on apoptosis induction in human monoblastic leukemia U937 cells was investigated. The boiled extract of black soybeans obtained from a natto (traditional Japanese fermented soyb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f98dbd02f1fdc97511626a6a93071d4
https://doi.org/10.3136/fstr.11.311
https://doi.org/10.3136/fstr.11.311