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NTIS 바로가기Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, v.6, 2014년, pp.631 - 636
Kuda, T. , Tomomi, K. , Kawahara, M. , Takahashi, H. , Kimura, B.
The anti-inflammatory bowel disease (anti-IBD) activity of Leuconostoc mesenteroides 1RM3 isolated from saba-narezushi, which has known antioxidant properties, was examined by monitoring its immune and anti-inflammatory activities on murine macrophage RAW264.7 and dextran sodium sulphate (DSS)-induc...
Digestive Diseases and Sciences Achitei 58 1244 2013 10.1007/s10620-012-2510-z Different profile of peripheral antioxidant enzymes and lipid peroxidation in active and non-active inflammatory bowel disease patients
Journal of Science of Food and Agriculture An 90 1796 2010 Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke
Journal of Functional Foods Deng 5 260 2013 10.1016/j.jff.2012.10.015 Antioxidant capacities and total phenolic contents of 56 vegetables
Journal of Functional Foods Deng 4 906 2012 10.1016/j.jff.2012.06.008 Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains
Cytokine Kang 46 283 2009 10.1016/j.cyto.2009.02.005 Induction of Th1 cytokines by Leuconostoc mesenteroides subsp. mesenteroides (KCTC 3100) under Th2-type conditions and the requirement of NF-jB and p38/JNK
LWT-Food Science and Technology Kanno 47 25 2012 10.1016/j.lwt.2012.01.007 Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
Journal of Functional Foods Khanam 4 979 2012 10.1016/j.jff.2012.07.006 Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables
Molecular Theraphy Ko 18 1365 2010 10.1038/mt.2010.54 Targeting improves MSC treatment of inflammatory bowel disease
Letters in Applied Microbiology Koyanagi 53 635 2011 10.1111/j.1472-765X.2011.03155.x Pyrosequencing survey of the microbial diversity of “narezushi”, an archetype of modern Japanese sushi
Food Chemistry Kuda 112 575 2009 10.1016/j.foodchem.2008.06.008 Minerals, polysaccharides and antioxidant properties of aqueous solutions obtained from macroalgal beach-casts in the Noto Peninsula, Ishikawa, Japan
Food Chemistry Kuda 120 517 2010 10.1016/j.foodchem.2009.10.046 Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi
Food Chemistry Kuda 134 1719 2012 10.1016/j.foodchem.2012.03.031 Effect of soy and milk protein-related compounds on Listeria monocytogenes
Applied Biochemistry and Biotechnology Kuda 168 928 2012 10.1007/s12010-012-9831-4 Effects of holdfast of Laminaria japonica on Listeria invasion on enterocyte-like caco-2 cells and NO production of Macrophage RAW 264.7 cells
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Letters in Applied Microbiology Kuda 57 187 2013 10.1111/lam.12094 In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi
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Journal of Functional Foods Marazza 4 594 2012 10.1016/j.jff.2012.03.005 Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
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Journal of Functional Foods Shigeshiro 5 949 2013 10.1016/j.jff.2013.02.008 Dietary pol yphenols modula te intestinal barr ier defects and inflammation in amur ine model of colitis
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Journal of Functional Foods Wakuda 5 516 2013 10.1016/j.jff.2012.10.010 Protective effects of galacturonic acid-rich vinegar brewed from Japanese pear in a dextran sodium sulfate-induced acute colitis model
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