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Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

机译：勘误表：日本传统食用菌曲曲霉米曲霉通过糖基神经酰胺作为Blautia coccoides的益生元：日本食用菌曲是一种新的益生元

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期刊名称 SpringerPlus
作者
Hiroshi Hamajima; Haruka Matsunaga; Ayami Fujikawa; Tomoya Sato; Susumu Mitsutake; Teruyoshi Yanagita; Koji Nagao; Jiro Nakayama; Hiroshi Kitagaki;
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年(卷),期 -1(5),1
年度 -1
页码 1869
总页数 2
原文格式 PDF
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入库时间 2022-08-21 10:54:47

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专利

1. Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus Aspergillus and Koji Increase the Expression of Genes Involved in Tight Junctions and Ceramide Delivery in Normal Human Epidermal Keratinocytes [J] . Miyuki Miyagawa, Ayami Fujikawa, Mayu Nagadome, Fermentation . 2019,第2期

机译：从日本传统非致病性真菌曲霉和曲中纯化的糖基神经酰胺增加了正常人表皮角质形成细胞中紧密连接和神经酰胺传递相关基因的表达。
2. Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice [J] . Hiroshi Hamajima, Masaru Tanaka, Miyuki Miyagawa, Bioscience, Biotechnology, and Biochemistry . 2019,第8期

机译：日本传统发酵食品中常用的Koji糖基酰胺在肥胖老鼠中改变胆固醇代谢
3. A new method for determining the mycelial weight of the koji-mold Aspergillus oryzae by measuring its glycosylceramide content [J] . Jannatul Ferdouse, Miyuki Miyagawa, Mikako Hirano, The Journal of General and Applied Microbiology . 2019,第1期

机译：测定曲霉米曲霉糖基神经酰胺含量的菌丝体重量的新方法
4. Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic [O] . Hiroshi Hamajima, Haruka Matsunaga, Ayami Fujikawa, -1

机译：日本传统饮食真菌曲曲米曲霉通过糖基神经酰胺作为Blautia coccoides的益生元：日本饮食真菌曲曲是一种新的益生元
5. Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic [O] . Hiroshi Hamajima, Haruka Matsunaga, Ayami Fujikawa, 2016

机译：日本传统饮食真菌曲曲米曲霉通过糖基神经酰胺作为Blautia coccoides的益生元：日本饮食真菌曲曲是一种新的益生元

Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

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