Výsledky vyhledávání - "Toshikazu KOMODA"

12T061A and 12T061C, two new julichrome family compounds, as radical scavengers from Streptomyces sp

Autor: Hiromasa Kiyota, Toshikazu Komoda, Yoshitaka Koseki, Naoko Saeki

Publikováno v: The Journal of General and Applied Microbiology. 62:1-6

We identified two new radical scavengers, 12T061A (1, C19H20O7) and 12T061C (2, C20H22O7), from a culture of the Streptomyces sp. Spectroscopic analysis indicated that these compounds are new julichrome family compounds. Compounds 1 and 2 showed radi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::961107eb54acaad02fd762d91d5c832c
https://doi.org/10.2323/jgam.62.1

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Absorption and Metabolism of Luteolin in Rats and Humans in Relation to in Vitro Anti-inflammatory Effects

Autor: Toshikazu Komoda, Naoki Shimizu, Takahiro Eitsuka, Kiyotaka Nakagawa, Tojiro Tsushida, Natsumi Hayasaka, Satoshi Mohri, Teruo Miyazawa

Publikováno v: Journal of agricultural and food chemistry. 66(43)

Luteolin is a flavonoid present in plants in the form of aglycone or glucosides. In this study, luteolin glucosides (i.e., luteolin-7- O-β-d-glucoside, luteolin-7- O-[2-(β-d-apiosyl)-β-d-glucoside], and luteolin-7- O-[2-(β-d-apiosyl)-6-malonyl-β

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bdb410b3e59866233374d3a7eff989c
https://pubmed.ncbi.nlm.nih.gov/30280574

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IN VITRO MASS-SCREENING OF LACTIC ACID BACTERIA AS POTENTIAL BIOSORBENTS OF CESIUM AND STRONTIUM IONS

Autor: Kazuhiko Kimura, Yuka Sato, Toshikazu Komoda, Mitsuharu Ishida, Hideki Kinoshita, Haruki Kitazawa, Fumika Ohtake, Tadao Saito

Publikováno v: Journal of Microbiology, Biotechnology and Food Sciences, Vol vol. 4, Iss no. 5, Pp 383-386 (2015)

Many radionuclides were scattered by the explosion at the Fukushima Daiichi Nuclear Power Station. We examined whether lactic acid bacteria (LAB) can sorb cesium ions (Cs+) and strontium ions (Sr2+) for radioprotection. Many strains showed biosorptio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b139c04a244d528efce03ea32b1895a2
http://www.jmbfs.org/wp-content/uploads/2015/04/jmbfs-0702-kinoshita.pdf

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12T061C, a new Julichrome family radical scavenger from Streptomyces species

Autor: Hiromasa Kiyota, Toshikazu Komoda, Yoshitaka Koseki, Naoko Saeki

Publikováno v: Heterocyclic Communications. 20:271-274

The new radical scavenger 12T061C (C20H22O7) has been identified from a culture of Streptomyces species. Spectroscopic elucidation showed that this compound is a new Julichrome family compound. 12T061C shows a potent radical-scavenging activity with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a436b339485e091c2d665711e60cd63d
https://doi.org/10.1515/hc-2014-0126

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Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

Autor: Andreas L. Lopata, Jennifer M. Rolland, Sandip D. Kamath, Anas M. Abdel Rahman, Astrid Voskamp, Robyn E O'Hehir, Toshikazu Komoda

Publikováno v: Molecular Nutrition & Food Research. 58:1144-1155

Scope: Prawn allergy is one of the leading causes of IgE-mediated hypersensitivity to food. Alterations of IgE-antibody reactivity to prawn allergens due to thermal processing are not fully understood. The aim of this study was to analyze the impact

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76fba9af31028a8c33a1f0893b1eee90
https://doi.org/10.1002/mnfr.201300584

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Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies

Autor: Sandip D. Kamath, Andreas L. Lopata, Toshikazu Komoda, Anas M. Abdel Rahman

Publikováno v: Food Chemistry. 141:4031-4039

The major heat-stable shellfish allergen, tropomyosin, demonstrates immunological cross-reactivity, making specific differentiation of crustaceans and molluscs for food labelling very difficult. The aim of this study was to evaluate the application o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e020e1182677bf8890068cff76b38ef
https://doi.org/10.1016/j.foodchem.2013.06.105

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