Author:
KARASAWA Koji,SUGIURA Yoko,KOJIMA Masaaki,UZUHASHI Yuji,OTANI Hajime
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Reference31 articles.
1. 1) Murooka Y, Yamshita M. 2008. Traditional healthful fermented products of Japan. J Ind Microbiol Biotechnol 35: 791-798.
2. 2) Kojima M, Ochi T, Akeo K, Tauchi Y, Otani H. 2009. Anti-obesity effect of a non-salty soybean paste fermented with rice yeast on mice fed a high-fat diet. J Jpn Soc Nutr Food Sci 62: 171-178.
3. 3) Egusa S, Otani H. 2009. Soybean protein fraction digested with neutral protease preparation, “Peptidase R”, produced by Rhizopus oryzae, stimulates innate cellular immune system in mouse. Int Immunopharmacol 9: 931-936.
4. 4) Egusa S, Otani H. 2009. Characterization of a cellular immunostimulating peptide from a soybean protein fraction digested with peptidase R. J Nutr Sci Vitaminol 55: 428-433.
5. 5) Zhang T, Pan W, Takebe M, Schofield B, Sampson H, Li XM. 2008. Therapeutic effects of a fermented soy product on peanut hypersensitivity is associated with modulation of T-helper type 1 and T-helper type 2 responses. Clin Exp Allergy 38: 1808-1818.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献