Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Yoichi Nogata"'
Autor:
Koji Nomiyama, Akira Kawaguchi, Yoichi Nogata, Toji Yoshioka, Asuka Takahashi, Naoyuki Ishikawa, Keisuke Tomioka, Noriko Kohyama, Daigo Abe, Takeshi Saito
Publikováno v:
Journal of General Plant Pathology. 87:106-109
Pink coloration of barley seeds has caused quality loss since 2015 in some areas where barley is grown in Japan. A bacterium, isolated frequently from the affected seeds and identified as Erwinia persicina, was demonstrated to induce the coloration.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42407d3a12d5dc16bde82e9755d32643
https://doi.org/10.1007/s10327-020-00974-8
https://doi.org/10.1007/s10327-020-00974-8
Publikováno v:
SC30202003120027
NARO成果DBd
C30201912240002_7513
NARO成果DBd
C30201912240002_7513
Polymethoxylated flavones (PMFs) are naturally occurring compounds that have biological effects on many cell types. We previously demonstrated that PMFs such as nobiletin potentiate the cytolytic activity of the human leukemic natural killer cell lin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::919bd0e2611216c9bdf830fc30b39f1e
http://id.nii.ac.jp/1578/00004787/
http://id.nii.ac.jp/1578/00004787/
Autor:
Tsuneo Kato, Yoichi Nogata, Yasunori Ichinose, Kozo Komae, Tatsuya M. Ikeda, Masako Seki, Takashi Nagamine, Hideyuki Aoki, Masaru Nakata
Publikováno v:
Breeding Research. 20:124-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46ff7df4b032e78a93f3396b9ce7bd07
https://doi.org/10.1270/jsbbr.18j06
https://doi.org/10.1270/jsbbr.18j06
Publikováno v:
International Journal of Food Science & Technology. 54:688-695
Citrus depressa Hayata, known as Shiikuwasha, has a high content of flavonoids (e.g. nobiletin) and beneficial effects on human health. Because Shiikuwasha is mainly consumed as squeezed juice, the pomace is usually discarded, despite its high conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e15360ae3f30b5c6a9fa108582b55ee
https://doi.org/10.1111/ijfs.13980
https://doi.org/10.1111/ijfs.13980
Autor:
Hironori Koga, Takuji Torimura, Takato Ueno, Takumi Kawaguchi, Yoichi Nogata, Masako Hayakawa
Publikováno v:
SC10201707120032
Whole-wheat intake is known to reduce the risk of metabolic syndrome. However, the active component remains unclear. Recently, we identified bioactive peptides [leucine-arginine-proline (LRP) and leucine-glutamine‑proline (LQP)] from wheat bran aut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::997a671becc90e906130c3b0721c1126
http://id.nii.ac.jp/1578/00000545/
http://id.nii.ac.jp/1578/00000545/
Publikováno v:
SC10201707120030
オーダー(機関リポジトリ担当者における電子化) etc.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c613cbcc98faa88874673e917653709e
https://doi.org/10.3136/fstr.22.779
https://doi.org/10.3136/fstr.22.779
Publikováno v:
Food Science and Technology Research. 21:281-284
Natural killer (NK) cells play a critical role in early host defense against tumor and virus-infected cells. Here, we report that two coffee diterpenes, cafestol and kahweol, potentiate the cytotoxic activity of KHYG-1, an NK leukemia cell line, agai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c23a9f134c4962b3c1d33c20b3ef4922
https://doi.org/10.3136/fstr.21.281
https://doi.org/10.3136/fstr.21.281
Publikováno v:
Food Science and Technology Research. 19:313-317
The stability of wheat bran proteases for producing angiotensin I-converting enzyme (ACE) inhibitory peptides during storage was investigated. The aspartic proteinase activity upon storage at 15, 20, and 30°C was > 90% of initial levels after 30 day
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9230e75db6fef72ec49fb08476cf33d
https://doi.org/10.3136/fstr.19.313
https://doi.org/10.3136/fstr.19.313
Autor:
Takashi Nagamine, Yoichi Nogata, Takeshi Saito, Daigo Abe, Takashi Yanagisawa, Hideaki Ohta, Atsuko Yoshida
Publikováno v:
Food Science and Technology Research. 18:263-269
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af8a281f9e3d77a86499fcfdc4e47a8b
https://doi.org/10.3136/fstr.18.263
https://doi.org/10.3136/fstr.18.263
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:67-70
小麦ふすま由来WBPのSHRに対する血圧降下作用を検討した．WBPのふすまからの収量は約2.0％であり，500gのふすまから9.8g (IC50＝80μg/mL）が得られた．SHRに対する単回経口投与試験では，WBPは
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a92190a040dd0cce5d376bf328d0c92
https://doi.org/10.3136/nskkk.58.67
https://doi.org/10.3136/nskkk.58.67