Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation-Reference-Cited by-同舟云学术

Sake Lees Fermented with Lactic Acid Bacteria Prevents Allergic Rhinitis-Like Symptoms and IgE-Mediated Basophil Degranulation

Published:2011-01-23 Issue:1 Volume:75 Page:140-144
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

KAWAMOTO Seiji,KANEOKE Mitsuoki,OHKOUCHI Kayo,AMANO Yuichi,TAKAOKA Yuki,KUME Kazunori,AKI Tsunehiro,YAMASHITA Susumu,WATANABE Ken-ichi,KADOWAKI Motoni,HIRATA Dai,ONO Kazuhisa

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.100541

Reference15 articles.

1. Production of Sake Lees Powder and Its Effect on Sterol Metabolism of Rat.

2. Protein-Nutritive Assessment of Sake Lees Obtained by Brewing from Liquefied Rice.

3. Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast

4. Sake Yeast Suppresses Acute Alcohol-Induced Liver Injury in Mice

5. Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees

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