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Tryptophol, a novel apoptosis-inducing component produced in the process of ethanol fermentation
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- INAGAKI Shyuichiro
- Graduate School of Science and Technology, Kumamoto University
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- MORIMURA Shigeru
- Graduate School of Science and Technology, Kumamoto University
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- GONDO Kazunobu
- Graduate School of Science and Technology, Kumamoto University
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- TANG Yuegin
- Graduate School of Science and Technology, Kumamoto University
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- AKUTAGAWA Hiroshi
- Marumiya Co., Ltd.
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- KIDA Kenji
- Graduate School of Science and Technology, Kumamoto University
Bibliographic Information
- Other Title
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- エタノール発酵過程で生成するアポトーシス誘導物質・トリプトフォール
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Description
We previously found that tryptophol, a novel apoptosis-inducing compound, was contained in the vinegar fermented from black soybean boiled extract. Tryptophol was also found to be contained in the rice-, sweet potato-, barley-shochu post-distillation slurry and in the vinegars produced from them. Since tryptophol was produced in the ethanol fermentation when a minimum medium containing the tryptophan was used, we confirmed that tryptophol was the second metabolic product of the tryptophan. Our results gave evidence of the healthy functions of traditional ethanol fermentation products.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 102 (3), 222-224, 2007
Brewing Society of Japan
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Details 詳細情報について
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- CRID
- 1390001206101112832
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- NII Article ID
- 130004104635
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- COI
- 1:CAS:528:DC%2BD2sXktFygtb8%3D
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- ISSN
- 21864012
- 09147314
- http://id.crossref.org/issn/09147314
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed