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J-GLOBAL ID：201902203652694605   Reference number：19S0410943

10-oxo-12(Z)-octadecenoic acid, a linoleic acid metabolite produced by gut lactic acid bacteria, potently activates PPARγ and stimulates adipogenesis

Author (21)： Goto, Tsuyoshi (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Goto, Tsuyoshi (Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University) ,  Kim, Young-Il (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Furuzono, Tomoya (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Takahashi, Nobuyuki (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Takahashi, Nobuyuki (Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University) ,  Yamakuni, Kanae (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Yang, Ha-Eun (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Li, Yongjia (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Ohue, Ryuji (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Ohue, Ryuji (Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University) ,  Nomura, Wataru (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Kawada, Teruo (Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Kyoto University) ,  Kawada, Teruo (Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University) ,  Ogawa, Jun (Research Unit for Physiological Chemistry, Center for the Promotion of Interdisciplinary Education and Research, Kyoto University) ,  Ogawa, Jun (Laboratory of Fermentation Physiology and Applied Microbiology, Division of Applied Life Sciences, Kyoto University) ,  Sugawara, Tatsuya (Laboratory of Marine Bioproducts Technology, Division of Applied Biosciences, Kyoto University) ,  Yu, Rina (Department of Food Science and Nutrition, University of Ulsan) ,  Kitamura, Nahoko (Laboratory of Fermentation Physiology and Applied Microbiology, Division of Applied Life Sciences, Kyoto University) ,  Kishino, Shigenobu (Laboratory of Fermentation Physiology and Applied Microbiology, Division of Applied Life Sciences, Kyoto University) ,  Park, Si-Bum (Laboratory of Industrial Microbiology, Graduate School of Agriculture, Kyoto University)
Material： Biochemical and Biophysical Research Communications
Volume： 459  Issue： 4  Page： 597-603  Publication year： 2015 
JST Material Number： SCOPUS  ISSN： 0006-291X  CODEN： BBRCA 
Country of issue： United States (USA)  Language： English (EN)

Terms in the title (2)： GUT ,  PPARγ