Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food-Reference-Cited by-同舟云学术

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Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food

Published:2024-03-20 Issue:4 Volume:4 Page:860-870
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Shimada Rikiya¹,Harada Yohei¹,Yano Erika¹,Zaima Nobuhiro¹²^ORCID,Moriyama Tatsuya¹²^ORCID

Affiliation:

1. Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan

2. Agricultural Technology and Innovation Research Institute (ATIRI), Kindai University, 3327-204, Naka-machi, Nara 631-8505, Japan

Funder

Kindai University

Japan Society for the Promotion of Science

Takano Life Science Foundation

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00526

Reference46 articles.

1. SOYBEAN-PROTEIN DIET IN THE TREATMENT OF TYPE-II HYPERLIPOPROTEINÆMIA

2. Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals

3. Soybean β-Conglycinin Diet Suppresses Serum Triglyceride Levels in Normal and Genetically Obese Mice by Induction of β-Oxidation, Downregulation of Fatty Acid Synthase, and Inhibition of Triglyceride Absorption

4. Dietary Protein and Lipid Metabolism: A Multifunctional Effect

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