¥¡¼¥ï¡¼¥É:microbiota ¤Î¸¡º÷·ë²Ì
-
2D1a01
-
2024/03/25 09:30
-
D1
-
¥Ò¥ÈÂçIJºÙ¶ÝÁÑin vitro¥â¥Ç¥ë¤Ë¤ª¤¤¤Æ¥°¥ë¥³¥µ¥ß¥óź²Ã¤ÏÍï»À¶Ý¤òÁªÂòŪ¤ËÁý²Ã¤µ¤»¤ÆÍï»À»ºÀ¸¤òͶƳ¤¹¤ë
Effects of dietary glucosamine on butyrate production and butyrate-producing bacterium in vitro human colonic microbiota culture model
-
¡û¿·Ã« ÃÎÌé1¡¢º´¡¹ÌÚ Âç²ð1¡¢µÈÅÄ ¿ò¿1¡¢Ãö·§ ·òÂÀϺ1¡¢¾¾ÌÚ ÂÙ1¡¢Ï¡¾Â À¿µ×1,2¡¢¶áÆ£ ¾¼É§1
¡ûTOMOYA SHINTANI1, DAISUKE SASAKI1, TAKANOBU YOSHIDA1, KENTARO INOKUMA1, YASUSHI MATSUKI1, TOMOHISA HASUNUMA1,2, AKIHIKO KONDO1
1¿À¸ÍÂ籡¡¦²Êµ»¥¤¥Î¥Ù¡¢2¿À¸ÍÂ硦Àèü¥Ð¥¤¥ª
1Sch of Sci., Technol. and Innov. Kobe Univ, 2EGBRC, Kobe Univ.
-
2D1a09
-
2024/03/25 11:06
-
D1
-
¼ò¤¹¥Å¬ÊƤòÍѤ¤¤¿ÊÆÈÓ¤ÎÀݼ褬Balb/c¥Þ¥¦¥¹¤ÎIJÆâºÙ¶ÝÁѤ˵ڤܤ¹±Æ¶Á
The consumption of cooked rice products made from rice suitable for sake brewing influences the intestinal microbiota of Balb/c mice.
-
ËÒÅÄ Í§¹á1¡¢ÌÀ¼£ ¿¿·ë2¡¢ÂçÀÐ Îç¼Â3¡¢ÆüÌî ¿¿¸ã4¡¢À¾Èø ½Óμ5¡¢¾¾²¬ ¿®5¡¢¾¾ÅÄ ´´2,5¡¢¡ûÊ¿Ìî ²ÄÆà1
Yuka MAKIDA1, Mayu MEIJI2, Remi OISHI3, Shingo HINO4, Shunsuke NISHIO5, Makoto MATSUOKA5, Tsukasa MATSUDA2,5, ¡ûKana HIRANO1
1¶â¾ë³Ø±¡Â硦À¸³è´Ä¶¡¦¿©´Ä¶±ÉÍÜ¡¢2Ê¡ÅçÂ硦¿©ÇÀ³ØÎà¡¢3¶â¾ë³Ø±¡Â籡¡¦¿Í´ÖÀ¸³è¡¦¾ÃÈñ¼Ô²Ê³Ø¡¢4ÀŲ¬Â硦ÇÀ³ØÉô¡¦±þÍÑÀ¸Ì¿¡¢5Ê¡ÅçÂ硦¿©ÇÀ³ØÎࡦÉí°ȯ¹Ú¾ú¤¸¦µæ½ê
1Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University, 2Fukushima University, Faculty of Food and Agricultural Science, 3Consumer Science Major, Graduate School of Human Ecology, Kinjo Gakuin University, 4Applied Life Sciences, Faculty of Agriculture, Shizuoka University, 5Fukushima University, Institue of Fermentation Sciences (IFeS), Faculty of Food and Agricultural Science
-
2D2a08
-
2024/03/25 10:55
-
D2
-
¥¹¥ë¥Õ¥©¥é¥Õ¥¡¥ó¤Ë¤è¤ëIJÆâºÙ¶ÝÁѤÎÊѲ½¤È¹³ÈîËþºîÍѤؤαƶÁ
Sulforaphane-induced changes in gut microbiota and its influence on anti-obesity effects.
-
¡ûÏÂÅÄ Èþº»´õ1¡¢Â¿ÅÄ ¤·¤ª¤ê2¡¢¾®¹â °¦Ì¤1¡¢Æ£´¬ µ®¹¨1¡¢ÎëÌÚ »Ê1¡¢»³ËÜ Í´»Ê1,2¡¢°æ¾å ½ç1,2
¡ûMisaki WADA1, Shiori TADA2, Manami KODAKA1, Takahiro FUJIMAKI1, Tsukasa SUZUKI1, Yuji YAMAMOTO1,2, Jun INOUE1,2
1ÅìÇÀÂ硦±þÀ¸²Ê¡¦ÇÀ²½¡¢2ÅìÇÀÂ籡¡¦±þÀ¸²Ê¡¦ÇÀ²½
1Tokyo Univ. of Agric., 2Grad. Sch. of Agric. Chem., Tokyo Univ. of Agric.
-
2D3a11
-
2024/03/25 11:36
-
D3
-
¥À¥¤¥ºº¬¤Ë¤ª¤±¤ë¥Õ¥é¥Ü¥ó¤ª¤è¤Ó¥Õ¥é¥Ü¥Î¡¼¥ë¤ÎÃßÀѤȺ¬ºÙ¶ÝÁѤؤαƶÁ
Accumulation of flavones and flavonols in soybean roots and their effects on the root microbiome
-
¡û¾¾Â¼ ¹»ÖϺ1¡¢¾¾ÅÄ ÍÛºÚ»Ò1¡¢¹â¾¾ ¶³»Ò1¡¢»³ùõ ¿¿°ì2,3¡¢¹âÀ¥ ¾°Ê¸4¡¢Æ£°æ µÁÀ²5¡¢ÀÄÌÚ Íµ°ì2¡¢Ý¯°æ ˾6,7¡¢Ìðùõ °ì»Ë1¡¢¿ù»³ ¶Ç»Ë1
¡ûKoshiro MATSUMURA1, Hinako MATSUDA1, Kyoko TAKAMATSU1, Shinichi YAMAZAKI2,3, Hisabumi TAKASE4, Yoshiharu FUJII5, Yuichi AOKI2, Nozomu SAKURAI6,7, Kazufumi YAZAKI1, Akifumi SUGIYAMA1
1µþÂçÀ¸Â¸¸¦¡¢2ÅìËÌÂçToMMo¡¢3Íý¸¦BRC¡¢4µþÅÔÀèü²Ê³ØÂç¥Ð¥¤¥ª´Ä¶¡¢5ÅìµþÇÀ¹©ÂçÇÀ¡¢6°äÅÁ¸¦¡¢7¤«¤º¤µDNA¸¦
1RISH, Kyoto Univ., 2ToMMo¡¤Tohoku Univ., 3RIKEN BRC, 4Fac. Bioenviron. Sci., KUAS, 5Fac. Agric. , Tokyo Univ. Agric. and Tech., 6NIG, 7KAZUSA DNA Res. Inst
-
3D1p03
-
2024/03/26 14:12
-
D1
-
Ĺºê¸©¸ÞÅç»Ô¤Ç¤ÎIJÆâºÙ¶ÝÁѤÈÇÓÊؾõ¶·Åù¤Ë´Ø¤¹¤ë²£ÃǸ¦µæ¤Ê¤é¤Ó¤Ë¥·¥ó¥Ð¥¤¥ª¥Æ¥£¥¯¥¹¥è¡¼¥°¥ë¥ÈÀݼè¤Ë¤è¤ëÀ°Ä²ºîÍѤؤαƶÁ
Gut Microbiota and Bowel Movements in Goto City, Nagasaki Prefecture: A Cross-sectional Study and the Effects of Consuming Synbiotic Yogurt
-
¡û¾®Ã« Æƹ¬1¡¢½ù ÕâÅì1¡¢¿·°æ Áï1¡¢²ÃÆ£ µ×Èþ»Ò1¡¢À¤Íå »ê»Ò2¡¢Ëܶ¿ ÎûÒ2¡¢»³¸ý ºÌ2¡¢´äÊ¥ µª²ð1¡¢¾®ÅÄ´¬ ½Ó¹§1¡¢ÅÄÃæ Èþ½ç1¡¢ÅÄÃæ °ìÀ®3
¡ûAtsuyuki ODANI1, Chendong XU1, Satoshi ARAI1, Kumiko KATO1, Nobuko SERA2, Ryoko HONGO2, Aya YAMAGUCHI2, Noriyuki IWABUCHI1, Toshitaka ODAMAKI1, Miyuki TANAKA1, Kazunari TANAKA3
1¿¹±ÊÆý¶È¡¦´ðÁø¦¡¢2Ĺºê¸©Â硦±ÉÍÜ·ò¹¯¡¢3Ĺºê¸©Â硦ÃÏ°èÏ¢·È¥»
1Innovative Research Institute, Morinaga Milk Industry Co.,Ltd., 2Department of Nutrition Science, University of Nagasaki, 3Regional Partnership Center, University of Nagasaki
-
3D2a14
-
2024/03/26 12:09
-
D2
-
¾Ã²½´É¥¢¥ì¥ë¥®¡¼¥â¥Ç¥ë¤Ë¤ª¤±¤ëIJÆâºÙ¶Ý¤¬¹üÎ̤ª¤è¤Ó¹ü¤ÎÌȱֱþÅú¤ËÍ¿¤¨¤ë±Æ¶Á
Effects of gut microbiota on bone volume and bone immune response in a gastrointestinal allergic model
-
¡ûÀ¾ÄÔ ¹¬²ð1¡¢Á¾²æ â«Ê¿1¡¢ã¦³À ÎË1¡¢À±Ìî ͧ¹¨2¡¢³ÑÅÄ ÌÐ1,3¡¢Ê¿»³ Ϲ¨1,4¡¢È¬Â¼ ÉÒ»Ö1¡¢ÂΩ¡ÊÃæÅè¡Ë ¤Ï¤ë¤è1,5
¡ûKosuke NISHITSUJI1, Kohei SOGA1, Ryo ISOGAKI1, Tomohiro HOSHINO2, Shigeru KAKUTA1,3, Kazuhiro HIRAYAMA1,4, Satoshi HACHIMURA1, Haruyo Nakajima-Adachi1,5
1ÅìÂ籡ÇÀÀ¸²Ê¡¦¿©¤Î°ÂÁ´¸¦µæ¥»¡¢2·Ä±þÂçÌô¡¦Ìô²Ê³Ø¡¢3ÅìÂ籡ÇÀÀ¸²Ê¡¦½Ã°å¡¦¼Â¸³Æ°Êª¡¢4ÅìÂ籡ÇÀÀ¸²Ê¡¦½Ã°å¡¦½Ã°å¸ø½°±ÒÀ¸¡¢5ÅìÂ籡ÇÀÀ¸²Ê¡¦ÌȱÖÀ¸Âε¡Ç½¼Ò²ñÏ¢·È¹ÖºÂ
1Res. Cent. Food Safety, Univ. Tokyo, 2Dept. Pharmaceutical Sci., Keio Univ., 3Lab. Biomed. Sci., Univ. Tokyo, 4Dept. Veterinary Public Health, Univ. Tokyo, 5Dept. Immunobiol. Biofunct. Res., Univ. Tokyo