Art

J-GLOBAL ID：200902237776446850   Reference number：05A0877469

Functional Effects of Japanese Style Fermented Soy Sauce (Shoyu) and Its Components

日本式発酵ソイソース(醤油)の機能的な影響とその構成成分

Author (1)： KATAOKA Shigehiro (Quality Assurance Dep., Kikkoman Corp.)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 100  Issue： 3  Page： 227-234 (J-STAGE)  Publication year： 2005 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy sauce ,...
Semi thesaurus term： 抗白内障作用 ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (4)： Nicotianamine ,  Homofuraneol ,  Furaneol ,  Norfuraneol

Reference (51)：

• 1. Halpern, M. J., Dahlgren, A. L., Laakso, I., Seppanen-Laakso, T., Dahlgren, J., and McAnulty, P. A.: Red-wine polyphenols and inhibition of platelet aggregation: possible mechanisms, and potential use health promotion and disease prevention. J. Int. Med. Res., 26, 171–180 (1998).
• 2. Chou, S. T., Chang, C. T., Chao, W. W., and Chung, Y. C.: Evaluation of antioxidative and mutagenic properties of 50% ethanolic extract from red beans fermented by Aspergillus oryzae. J. Food Prot., 65, 1463–1469 (2002).
• 3. Park, K. Y., Cho, E. J., Rhee, S. H., Jung, K. O., Yi, S. J., and Jhun, B. H.: Kimchi and an active component, beta-sitosterol, reduce oncogenic H-Ras(v12)-induced DNA synthesis. J. Med. Food, 6, 151–156 (2003).
• 4. Journoud, M. and Jones, P. J.: Red yeast rice: a new hypolipidemic drug. Life Sci., 74, 2675–2683 (2004).
• 5. Kojima, T.: Effect of soy sauce on gastric juice secretion. Rinsho Shoukakibyogaku Zasshi, 2, 728–732 (1954). (in Japanese)

Terms in the title (4)： 日本 ,  発酵 ,  醤油 ,  構成成分