Difference in Protein Body Components among Rice Cultivars used for Sake Brewing
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چکیده
منابع مشابه
Variations in Brown Rice Quality Among Cultivars
In Asia, more than 2000 million people obtain their 60–70% calories from a wide variety of rice cultivars and its products (Lin et al. 2011). The chemical composition of rice grain varies widely, depending on variety, soil and environment. Brown rice is the name given to dehusked paddy which retains the embryo and bran layers of the grain. Brown rice is rich in fibres, minerals, vitamins and ph...
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Recent studies have revealed that cytoplasmic processing bodies (P-bodies) play important roles in the control of eukaryotic gene expression in response to stress. Since the formation of P-bodies is in dynamic competition with translation, the status of translation is reflected in the assembly and disassembly of P-bodies in eukaryotic cells. During the brewing of Japanese sake and the making of...
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During the screening of selective DNA polymerase (pol) inhibitors, we isolated cycloartenyl trans-ferulate (CAF), which is a major component of γ-oryzanol, which is a byproduct formed during the production of Japanese rice wine "sake". CAF selectively inhibited the activity of mammalian A, B, and X pol families, but Y family pols were not affected. CAF did not influence the activities of plant ...
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© 2013 TERRAPUB, Tokyo. All rights reserved. doi:10.5047/agbm.2013.00301.0001 Abstract Mitochondrion is an organelle necessary for oxidative respiration. During industrial fermentation, brewery yeasts are exposed to long periods of hypoxia; however, the structure, role, and metabolism of mitochondria of brewery yeast during hypoxia have not been studied in detail. Our recent studies, for the fi...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1993
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.88.326