Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Tomoe Furuta"'
Publikováno v:
Marine Drugs, Vol 14, Iss 2, p 32 (2016)
We examined the inhibitory activity of angiotensin I converting enzyme (ACE) in protein hydrolysates from dulse, Palmaria palmata. The proteins extracted from dulse were mainly composed of phycoerythrin (PE) followed by phycocyanin (PC) and allophyco
Externí odkaz:
https://doaj.org/article/82adcb4715114d16ad8736a796b5bd3c
Publikováno v:
NIPPON SUISAN GAKKAISHI. 84:843-849
Autor:
Yuya Kumagai, Hideki Kishimura, Naoto Sato, Tomoyuki Takeda, Yasuaki Takagi, Yoshikatsu Miyabe, Tomoe Furuta, Hajime Yasui, Kazuhiro Ura
Publikováno v:
Journal of food biochemistry. 43(2)
In this study, we investigated antioxidant activity of proteins from the red alga dulse (Palmaria sp.) harvested in Hokkaido, Japan. The dulse proteins that contain phycoerythrin (PE) as the main component showed a high radical scavenging activity. T
Autor:
Shigemasa Shimizu, Shoshi Mizuta, Masanao Narita, Koji Tsuji, Katsunori Wakabayashi, Akiko Miyazaki, Akiyuki Sato, Tomoe Furuta
Publikováno v:
NIPPON SUISAN GAKKAISHI. 81:849-851
Autor:
Tomoyuki Takeda, Gaku Kanno, Tomoe Furuta, Yoshikatsu Miyabe, Zuoqi Gai, Hideki Kishimura, Hajime Yasui, Yoshikazu Tanaka, Takeshi Shimizu
Publikováno v:
Journal of Food Biochemistry. 41:e12301
We found that the red alga dulse (Palmaria palmata) contains a lot of proteins, which is mainly composed of phycoerythrin (PE) and the protein hydrolysates showed high angiotensin I converting enzyme (ACE) inhibitory activities. Therefore, we investi
Autor:
Miyabe, Yoshikatsu1, Furuta, Tomoe1, Takeda, Tomoyuki1, Kanno, Gaku1, Shimizu, Takeshi2, Tanaka, Yoshikazu3,4, Gai, Zuoqi3, Yasui, Hajime5, Kishimura, Hideki6 kishi@fish.hokudai.ac.jp
Publikováno v:
Journal of Food Biochemistry. Feb2017, Vol. 41 Issue 1, pn/a-N.PAG. 11p.
Autor:
Sato, Naoto1, Furuta, Tomoe1, Takeda, Tomoyuki1, Miyabe, Yoshikatsu1, Ura, Kazuhiro2, Takagi, Yasuaki2, Yasui, Hajime3, Kumagai, Yuya4, Kishimura, Hideki4 kishi@fish.hokudai.ac.jp
Publikováno v:
Journal of Food Biochemistry. Feb2019, Vol. 43 Issue 2, pN.PAG-N.PAG. 1p.