Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Takehiro KASHIWAGI"'
Autor:
Dian Herawati, Puspo Edi Giriwono, Fitriya Nur Annisa Dewi, Takehiro Kashiwagi, Nuri Andarwulan
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 994-1010 (2019)
The objective of this study was to separate and identify the bioactive compounds in the Robusta coffee brew. The coffee brew showed significant potential for antioxidant, anti-α-glucosidase, and antiglycation activities, as well as effectiveness in
Externí odkaz:
https://doaj.org/article/e61fb75694ec4efab9f6a15c2ded362f
Autor:
Masako Yasuhara, Yoshitaka Tayama, Takehiro Kashiwagi, Akihiro Sawa, Kenji Kihira, Katsushi Miyake
Publikováno v:
Journal of King Saud University: Science, Vol 28, Iss 2, Pp 198-202 (2016)
Bakumondo-to is a traditional herbal medicine. It has been widely used for the treatment of chronic airway diseases. Recently, it was reported that several herbal medicines affected cytochrome P450 (CYP). However, there is little information about th
Externí odkaz:
https://doaj.org/article/3a9d37c0a5c54df8bdfaa0abf36f7976
Publikováno v:
Italian Journal of Food Science, Vol 28, Iss 1, Pp 25-31 (2016)
To identify the predominant antioxidant compound in Polygonum cuspidatum leaves, the methanol extract of fresh samples were separated by liquid–liquid partitioning, octadecylsilyl Sep-pak®cartridge and high-performance liquid chromatography. The m
Externí odkaz:
https://doaj.org/article/f32a3be56c76456f905e5f903b142862
Autor:
Hisashi Muramatsu, Akihito Koujitani, Masaaki Yamada, Hiroki Maguchi, Takehiro Kashiwagi, Shin-ichiro Kato
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Apr2023, Vol. 87 Issue 4, p411-419, 9p
Autor:
Yuuki Otsuka, Tomoko Shimamura, Michio Sakaji, Hikaru Arita, Hiroyuki Ukeda, Takehiro Kashiwagi
Publikováno v:
Analytical Sciences. 36:977-980
The cyclic dipeptides, 2,5-diketopiperazines (DKPs), draw attention as bioactive and taste compounds. DKPs, especially those containing Proline (Pro), are contained in heated and fermented foods. Herein, we developed a method for a simultaneous quant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c3dd5096ad4b19c3d38aadf423f8725
https://doi.org/10.2116/analsci.19p470
https://doi.org/10.2116/analsci.19p470
Autor:
Hikaru Arita, Hiroyuki Ukeda, Kenji Yamamoto, Yuuki Otsuka, Tomoko Shimamura, Takehiro Kashiwagi, Michio Sakaji
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:2355-2363
Cyclic dipeptides, 2,5-diketopiperazines (DKPs), are well-known bioactive and taste compounds in food. DKPs have also been reported in various foods and particularly, Pro-containing DKPs (cyclo(-X-Pro)) are more predominant in heated and fermented fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c784d666abcbdccbcc0b83a133c96de5
https://doi.org/10.1080/09168451.2019.1659718
https://doi.org/10.1080/09168451.2019.1659718
Autor:
Puspo Edi Giriwono, Nuri Andarwulan, Takehiro Kashiwagi, Dian Herawati, Fitriya Nur Annisa Dewi
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 994-1010 (2019)
The objective of this study was to separate and identify the bioactive compounds in the Robusta coffee brew. The coffee brew showed significant potential for antioxidant, anti-α-glucosidase, and antiglycation activities, as well as effectiveness in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9db59336d1ca764c5625f5eb56b52dbc
https://doaj.org/article/e61fb75694ec4efab9f6a15c2ded362f
https://doaj.org/article/e61fb75694ec4efab9f6a15c2ded362f
Autor:
Chul-Sa Kim, Taisuke Harada, Shinji Nagata, Hisashi Muramatsu, Hiroki Maguchi, Takehiro Kashiwagi, Shin-ichiro Kato
Publikováno v:
Bioscience, biotechnology, and biochemistry. 85(3)
Here, we report the identification of the gene encoding a novel enzyme, 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid desulfhydrase, in Burkholderia sp. HME13. The enzyme converts 3-(5-oxo-2-thioxoimidazolidin-4-yl) propionic acid and H2O to 3-(
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::143db5f30883a630d66e9db19246794c
https://pubmed.ncbi.nlm.nih.gov/33624775
https://pubmed.ncbi.nlm.nih.gov/33624775
Publikováno v:
Journal of Food and Nutrition Research. 6:69-73
In this study, 50% ethanol extract prepared from air-dried leaves of nine plants grown wildly in Mongolia were characterized for their inhibitory activity of tyrosinase, -glucosidase, hyaluronidase, lipase, and angiotensin I-converting enzyme (ACE) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29281ec53555e3cc04c688a7c780b567
https://doi.org/10.12691/jfnr-6-2-1
https://doi.org/10.12691/jfnr-6-2-1
Autor:
Tomoko SHIMAMURA, Takehiro KASHIWAGI, Yuka MATSUMOTO, Kanako YOSHITSUGU, Ayumi HIRAOKA, Chikako YAMAZOE, Hironori MORIYAMA, Masao OHISHI, Mitsuhiko MIYAMURA, Hiroyuki UKEDA
Publikováno v:
Food Preservation Science. 43:103-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1097f2de46f0b1117d03a28fa542e614
https://doi.org/10.5891/jafps.43.103
https://doi.org/10.5891/jafps.43.103