Comparison of Bioactive Components in Tempeh Produced by Three Different <i>Rhizopus</i> Starters and Immunomodulatory Effect of Tempeh on Atopic Dermatitis Mice-Reference-Cited by-同舟云学术

Comparison of Bioactive Components in Tempeh Produced by Three Different Rhizopus Starters and Immunomodulatory Effect of Tempeh on Atopic Dermatitis Mice

Published:2020 Issue:5 Volume:26 Page:665-672
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Aoki Hideyuki¹,Chuma Shunsuke²,Iba Yoshinori²,Tashiro Haruka³,Watanabe Nakamichi³,Oyama Hiroshi²

Affiliation:

1. Research Laboratory, Ikeda Food Research Co., Ltd.

2. Department of Life Science, Faculty of Science and Engineering, Setsunan University

3. Department of Health Science, Faculty of Life and Environmental Sciences, Showa Women's University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/5/26_665/_pdf

Reference38 articles.

1. Abril-Gil, M., Massot-Cladera, M., Pérez-Cano, F.J., Castellote, C., Franch, A., and Castell, M. (2012). A diet enriched with cocoa prevents IgE synthesis in a rat allergy model. Pharmacol. Res., 65, 603-608.

2. Aoki, H., Uda, I., Tagami, K., Furuya, Y., Endo, Y., and Fujimoto, K. (2003a). The production of a new tempeh-like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus. Biosci. Biotechnol. Biochem., 67, 1018-1023.

3. Aoki, H., Furuya, Y., Endo, Y., and Fujimoto, K. (2003b). Effect of γ-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-tempeh) on the blood pressure of spontaneously hypertensive rats. Biosci. Biotechnol. Biochem., 67, 1806-1808.

4. Baumann, U., Bisping, B., and Rehm, H.J. (1991). Content and release of amino acids during the fermentation of tempe by several strains of Rhizopus spec. In “Dechema Biotechnology Conference,” vol. 4, ed. By D. Behrens, Wiley Europe, Weinheim, pp. 205-208.

5. Blois M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200.

Cited by 8 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

1. A review on health benefits and processing of tempeh with outlines on its functional microbes;Future Foods;2024-06

2. Efecto de la fermentación en medio sólido sobre el contenido de fenoles totales y la capacidad antioxidante del maíz;CienciaUAT;2023-12-06

3. Analysis of functional ingredients of tempe-like fermented Moringa oleifera seeds (Moringa tempe) prepared with Rhizopus species;Journal of Bioscience and Bioengineering;2023-04

4. Antioxidant activity of tempe fermented with three different <i>Rhizopus</i> species;Food Science and Technology Research;2023

5. Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture;Current Opinion in Food Science;2022-12