Search Results - "Uchida, Riichiro"

Soy sauce-like seasoning enhances the growth of Agathobacter rectalis and the production of butyrate, propionate, and lactate by HAYASHI, Kanako, UCHIDA, Riichiro, HORIBA, Taro, KAWAGUCHI, Tomohiro, GOMI, Keiko, GOTO, Yoshiyuki

“…The short-chain fatty acids responsible for gut homeostasis are volatile fatty acids produced by commensal bacteria in the gut as fermentation products from…”
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Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce by Shiga, Kazuki, Yamamoto, Shinya, Nakajima, Ayako, Kodama, Yukako, Imamura, Miho, Sato, Tsuneo, Uchida, Riichiro, Obata, Akio, Bamba, Takeshi, Fukusaki, Eiichiro

“…A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces…”
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Determination of Nicotianamine in Soy Sauce and Other Plant-Based Foods by LC-MS/MS by Yamaguchi, Hitomi, Uchida, Riichiro

“…Nicotianamine is a nonproteinogenic amino acid, known to be an important metal chelator in plants. Recently, the antihypertensive effect of nicotianamine was…”
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Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances by Nakahara, Takeharu, Sano, Atsushi, Yamaguchi, Hitomi, Sugimoto, Katsutoshi, Chikata, Hiroyuki, Kinoshita, Emiko, Uchida, Riichiro

“…We have developed a peptide-enriched soy sauce-like seasoning termed Fermented Soybean Seasoning (FSS), by modifying the process of soy sauce brewing. The FSS…”
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Beneficial effects of grape seed extract on malondialdehyde-modified LDL by Sano, A.(Kikkoman Corp., Noda, Chiba (Japan)), Uchida, R, Saito, M, Shioya, N, Komori, Y, Tho, Y, Hashizume, N

“…Following consecutive 12-wk administration of tablets containing 0, 200 or 400 mg grape seed extract (calculated as proanthocyanidin) to 61 healthy subjects…”
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Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation by Nakahara, Takeharu, Yamaguchi, Hitomi, Uchida, Riichiro

“…We previously developed a peptide-enriched soy sauce-like seasoning called Fermented Soybean Seasoning (FSS) with high-temperature fermentation, and we have…”
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Antihypertensive Mechanism of a Peptide-Enriched Soy Sauce-Like Seasoning: The Active Constituents and Its Suppressive Effect on Renin-Angiotensin-Aldosterone System by Nakahara, Takeharu, Sugimoto, Katsutoshi, Sano, Atsushi, Yamaguchi, Hitomi, Katayama, Hiroshi, Uchida, Riichiro

“…:  We previously reported that a peptide‐enriched soy sauce‐like seasoning called fermented soybean seasoning (FSS) demonstrated antihypertensive effects both…”
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Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional by Toda, Yasuka, Nakagita, Tomoya, Hirokawa, Takatsugu, Yamashita, Yuki, Nakajima, Ayako, Narukawa, Masataka, Ishimaru, Yoshiro, Uchida, Riichiro, Misaka, Takumi

“…Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two…”
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Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling by Yamamoto, Shinya, Shiga, Kazuki, Kodama, Yukako, Imamura, Miho, Uchida, Riichiro, Obata, Akio, Bamba, Takeshi, Fukusaki, Eiichiro

“…Characterizing the relationships between the components and taste differences among soy sauces can help evaluate and improve the quality of soy sauces…”
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Soy sauce-like seasoning enhances the growth of Agathobacter rectalis and the production of butyrate, propionate, and lactate by HAYASHI, Kanako, UCHIDA, Riichiro, HORIBA, Taro, KAWAGUCHI, Tomohiro, GOMI, Keiko, GOTO, Yoshiyuki

“…The short-chain fatty acids responsible for gut homeostasis are volatile fatty acids produced by commensal bacteria in the gut as fermentation products from…”
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Synthesis of New N-Containing Maltooligosaccharides, α-Amylase Inhibitors, and Their Biological Activities by UCHIDA, Riichiro, NASU, Ayako, TOKUTAKE, Shoichi, KASAI, Kouichi, TOBE, Koichiro, YAMAJI, Nobuyuki

“…Fifteen new N-containing maltooligosaccharides were obtained using the chemoenzymatic method. Among these compounds, maltooligosaccharides having…”
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Correction to Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances by Nakahara, Takeharu, Sano, Atsushi, Yamaguchi, Hitomi, Sugimoto, Katsutoshi, Chikata, Hiroyuki, Kinoshita, Emiko, Uchida, Riichiro

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Polymeric grape-seed procyanidins, but not monomeric catechins and oligomeric procyanidins, impair degranulation and membrane ruffling in RBL-2H3 cells by Kondo, Kazunari, Uchida, Riichiro, Tokutake, Shoichi, Maitani, Tamio

“…Grape-seed proanthocyanidins (GSPs) are catechin polymers that are predicted to form helices in their global minimum-energy conformation and to have a mean…”
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NOVEL SELECTIVE INHIBITOR OF α-AMYLASE ISOENZYMES by UCHIDA, Riichiro, TOKUTAKE, Shoichi, MOTOYAMA, Yoshinori, HOSOI, Kenji, YAMAJI, Nobuyuki

“…Taking advantage of selective α-amylase inhibition by O-6-deoxy-α-D-glucopyranosyl-(1→4)-O-α-D-glucopyranosyl-(1→4)-D-glucose, we developed a new inhibitor…”
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Enhancing Effect of Zinc Acetate on the Binding of 1-Nitropyrene to Polydeoxyguanylic-polydeoxycytidylic Acid in the Hypoxanthine-Xanthine Oxidase System by SAKAI, Kazuo, NAKAJIMA, Jun, NIIMURA, Morio, UCHIDA, Riichiro, YAMANE, Yasuhiro

“…The main aim of this research was to investigate whether conformational alteration of polydeoxyguanylic-polydeoxycytidylic acid (poly [dG-dC]·poly [dG-dC]) by…”
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A novel enzymic determination of maltobionate by Shirokane, Yoshio, Arai, Ayumi, Uchida, Riichiro, Suzuki, Masaru

“…A novel enzymic determination of maltobionate with three enzymes (a new enzyme, maltobionate α- d-glucohydrolase [EC 3.2.1.-], gluconate kinase [EC 2.7.1.12],…”
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Synthesis of New N-Containing Maltooligosaccharides, [alpha]-Amylase Inhibitors, and Their Biological Activities by UCHIDA, Riichiro, NASU, Ayako, TOKUTAKE, Shoichi, KASAI, Kouichi, TOBE, Koichiro, YAMAJI, Nobuyuki

“…Fifteen new N-containing maltooligosaccharides were obtained using the chemoenzymatic method. Among these compounds, maltooligosaccharides having…”
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New enzymatic synthesis of 63-modified maltooligosaccharides and their inhibitory activities for human α-amylases by Uchida, Riichiro, Nasu, Ayako, Tokutake, Shoichi, Kasai, Kouichi, Tobe, Koichiro, Yamaji, Nobuyuki

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New enzymatic synthesis of 6 3-modified maltooligosaccharides and their inhibitory activities for human α-amylases by Uchida, Riichiro, Nasu, Ayako, Tokutake, Shoichi, Kasai, Kouichi, Tobe, Koichiro, Yamaji, Nobuyuki

“…Ten new 6 3-modified maltopentaoses and tetraoses were synthesized by enzymatic reactions utilizing cyclodextrin glycosyltransferase (EC 2.4.1.19) and…”
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Glycosides Having Chromophores as Substrates for Sensitive Enzyme Analysis. IV. Synthesis of N-Acetyl-[beta]-D-glucosaminides of Fluorescein Derivatives and Their Application to the Rate-Assay of N-Acetyl-[beta]-D-glucosaminidase by KASAI, Kouichi, UCHIDA, Riichiro, YAMAJI, Nobuyuki

“…Three novel N-acetyl-β-D-glucosaminides, 2', 7'-dichlorofluorescein mono(N-acetyl-β-D-glucosaminide) (6a), fluorescein mono(N-acetyl-β-D-glucosaminide) (6b)…”
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