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1.甘酒の機能性 - nichiyaku.ac.jp

Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018. T. Yamada, et al., Biosci. Biotech Biochem., 62, 907-914 (1998) 38(10), 940-944 (1991) Beneficial effects of protease preparations derived from Aspergillus on the colonic luminal environment in rats consuming a high-fat diet.

2.今後、解明が期待される甘酒の機能性 乳酸菌や酵母と比べると、麹菌にはまだまだ未解明な部分がたくさん残されてい ...

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Transcription of 1.甘酒の機能性 - nichiyaku.ac.jp

1 Cysteine Protease Inhibitors Produced by the Industrial Koji Mold, Aspergillus oryzae O-1018. T. Yamada, et al., Biosci. Biotech Biochem., 62, 907-914 (1998) 38(10), 940-944 (1991) Beneficial effects of protease preparations derived from Aspergillus on the colonic luminal environment in rats consuming a high-fat diet.

2 Y. Yongshou, et al., Biomed Rep., 3(5), 715-720 (2015) Blautia coccoides Japanese traditional dietary fungus koji Aspergillus oryzae function as a prebiotic for Blautia coccoides through glydosylceramide: Japanese dietary fungus koji is a new prebiotic., H. Hamajima, et al., Springerplus, 5(1) 1321 (2016) 1988 77(3), 244-249 (2015) Antioxidant actibity of a medicine based on Aspergillus oryzae NK koji measured by a modified t-butyl perosyl radical scavenging.

3 , T. Kawasumi, et al., Biosci. Biotechnol. Biochem., 63(3), 581-584 (1999) Effects of koji production and Saccharification time on the antioxidant activity of amazake., N. Saigusa, et al., Food Sci. Technol. Res., 13(2),162-165 (2007) Isolation of the antioxidant Pyranonigrin-A from rice koji mold starters used in the manufacturing process of fermented foods., Y. Miyake, et al., Biosci. Biotechnol. Biochem., 71(10), 2515-2521 (2007) p109 (2002) 4, 19-26 (2008) 84(4), 187-190 (2016) 40 60 17 1 40 60 17

4 102(10), 781-788 (2007) 101(7), 464-469 (2006) 102(10), 781-788 (2007) 102(10), 781-788 (2007) 71(2), 1377-143 (1997) NK 98(11), 750-755 (2003)

5 NASH 2004 Effects of koji production and Saccharification time on the antioxidant activity of amazake., N. Saigusa, et al., Food Sci. Technol. Res., 13(2),162-165 (2007) Radical scavenging activity of the Japanese traditional food, Amazake., S. Yamamoto, et al., Food Sci. Technol. Res., 17(3),209-218 (2011) 98 589-593 (2003)