Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso
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چکیده
منابع مشابه
Low-salt O-miso produced from Koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean-miso.
The author prepared low-salt miso by koji fermentation using soy-oncom and okara-oncom (9:1), at which time soybeans and okara were fermented with Neurospora intermedia (oncom miso, i.e. O-miso). Its usefulness as a seasoning, as well as high antioxidative activity in vitro and antimutagenicity have already been presented. In this study, the antioxidative activity of O-miso in vivo, as well as ...
متن کاملMiso Fermentation with S. Rouxii
HESSELTINE, C. W. (Northern Regional Research Laboratory, Peoria, Ill.), AND K. SHIBASAKI. Miso. III. Pure culture fermentation with Saccharomyces rouxii. Appl. Microbiol. 9:515-518. 1961.-Excellent miso has been prepared with soybean grits inoculated with a pure culture of Saccharomyces rouxii strain NRRL Y-2547. Pure culture inoculum of this osmophilic yeast was prepared by growing the cultur...
متن کاملIsolation of 8-hydroxyglycitein and 6-hydroxydaidzein from soybean miso.
We isolated from soybean miso 8-hydroxyglycitein and 6-hydroxydaidzein as DPPH-radical scavengers, and elucidated their chemical structures by mass spectrometric, and (1)H- and (13)C-NMR spectrosopic analyses. These compounds showed DPPH-radical scavenging activity as high as that of alpha-tocopherol, 8-hydroxygenistein and 8-hydroxydaidzein. This is the first report of the isolation of 8-hydro...
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Abstract: composition of MgO and nano boehmite. The reactant and potassium chloride, as the reaction media, were fired at800-1000 °C at different dwell times (0.5-5 h) in the ambient atmosphere. After washing and filtration, the spinel nanopowder was characterized by X-ray diffraction (XRD), Scanning electron microscopy (SEM), and Brunauer-Emmett-Teller (BET) techniques. It was demonstrated tha...
متن کاملProtective Effects of Japanese Soybean Paste (Miso) on Stroke in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP).
BACKGROUND AND HYPOSESIS Soybean isoflavones have been shown to reduce the risk of cerebral infarction in humans according to epidemiological studies. However, whether intake of miso can reduce the incidence of stroke in animal models remains unknown. In this study, we investigated the effects of soybean paste (miso) in an animal model of stroke. METHODS Stroke-prone spontaneously hypertensiv...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 2004
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.50.362