Art

J-GLOBAL ID：201302242324339033   Reference number：13A0787046

Evaluation of functional properties of soybean using DNA microarray

DNAマイクロアレイ解析を活用した大豆の機能性評価

Author (2)： TAKAHASHI YOKO (農業・食品産業技術総合研究機構 食品総合研) ,  KONISHI TOMOKAZU (秋田県大 生物資源科学)
Material： 食品総合研究所研究報告  (Report of National Food Research Institute)
Issue： 77  Page： 25-32  Publication year： Mar. 2013 
JST Material Number： F0499A  ISSN： 0301-9780  CODEN： SSKKCY  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Glycine max ,...

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Metabolism and nutrition of lipids  (EJ02034Q)

Reference (13)：

• 1) Mateos-Aparicio, I., Redondo Cuenca, A., Villanueva-Suárez, M.J. and Zapata-Revilla, M.A., Soybean, a promising health source. Nutr. Hosp,. 23, 305-312 (2008).
• 2) Anderson, J.W. and Bush, H.M., Soy protein effects on serum lipoproteins: a quality assessment and meta-analysis of randomized, controlled studies. J, Am, Coll, Nutr., 30, 79-91 (2011).
• 3) Sacks, F.M., Lichtenstein, A., Van Horn, L., Harris, W., Kris-Etherton, P. and Winston, M., Soy protein, isoflavones, and cardiovascular health. an American Heart Association Science Advisory for Professionals from the Nutrition Committee. Circulation,113, 1034-1044 (2006).
• 4) Jacobs, Jr., D.R., Gross, M.D. and Tapsell, L.C., Food synergy: an operational concept for understanding nutrition. Am.J. Clin. Nutr., 89S, 1543S-1548S (2009).
• 5) Keijer, J., van Helden, Y.G., Bunschoten, A. and van Schothorst, E.M., Transcriptome analysis in benefit-risk assessment of micronutrients and bioactive food components. Mol. Nutr. Food Res., 54, 240-248 (2010).

Terms in the title (4)： DNAマイクロアレイ解析 ,  活用 ,  大豆 ,  機能性評価