Studies on Shinshiki Shoyu (Semi-Chemical Soy Sauce). Part IV
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چکیده
منابع مشابه
Promotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans.
Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second,...
متن کاملStimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system.
Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on the intestinal immune system of mice. SPS enhanced the production of immunoglobulin A (IgA) from Peyer's patch cells in vitro, and its oral administration to 7-week-old male BALB/c mice for 2 weeks at a dose of 1.5 mg pe...
متن کاملChemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu
Three typical forms of Japanese soy sauce (shoyu), koikuchi, tamari and shiro shoyu, can be differentiated, primarily due to their different compositions of soybeans and wheat used for their productions. To evaluate and compare the chemical characteristics of the low molecular weight (MW) fractions of three types of shoyu with their sensory data, gel filtration fractions of ultrafiltration prod...
متن کاملHypolipidemic effect of Shoyu polysaccharides from soy sauce in animals and humans.
Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on hyperlipidemia in vitro and in vivo. First, SPS inhibited pancreatic lipase. Second, in experiments with animals, it was found that SPS reduced serum triacylglycerol (TG) elevation induced by high-fat diets. Third, in a...
متن کاملIn vitro and in vivo immunomodulating activities of Shoyu polysaccharides from soy sauce.
We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on immune functions in mice. SPS enhanced the consumption of glucose by peritoneal macrophages in vitro. In addition, oral administration of SPS to 6-week-old male BALB/c mice for 2 weeks at a dose of 3.0 mg/day increased the capacity of peritoneal macrophages to consume glucose as compared to control mice. We ob...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1960
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.34.7_566