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- TAGUCHI Takanobu
- Akita Research lnstitute of Food and Brewing
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- TAKAHASHI Hitoshi
- Akita Research lnstitute of Food and Brewing
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- WATANABE Seiei
- Akita Research lnstitute of Food and Brewing
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- OHNO Tsuyoshi
- Akita Research lnstitute of Food and Brewing
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- MIYAZAKI Toshio
- Graduate School of Engineering and Resource Science, Akita University
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- ITOH Hideaki
- Graduate School of Engineering and Resource Science, Akita University
Bibliographic Information
- Other Title
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- 日本酒発酵濾液及び酒粕の癌細胞増殖に及ぼす影響
- ニホンシュ ハッコウ ロエキ オヨビ サケカス ノ ガン サイボウ ゾウショク ニ オヨボス エイキョウ
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Abstract
We studied the effect of fermented sake (moromi)solutions and sake cake extracts on the growth of cancer cells. The long fermented moromi solutions inhibited the growth of cancer cells. On SDS/PAGE (sodium dodecyl sulfate/polyacrylamide gel electrophoresis), we found that decreasing of 52-kDa and 28-kDa protein bands in long fermented solutions. The 28-kDa protein may play an important role in the inhibition of cancer cell growth by fermented sake solutions.
Journal
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- Journal of the Society of Materials Engineering for Resources of Japan
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Journal of the Society of Materials Engineering for Resources of Japan 23 (2), 48-52, 2011
The Society of Materials Engineering for Resources of JAPAN
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Keywords
Details 詳細情報について
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- CRID
- 1390282679321134336
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- NII Article ID
- 110008680235
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- NII Book ID
- AN10140273
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- COI
- 1:CAS:528:DC%2BC3MXhtFGntr7P
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- ISSN
- 18846610
- 09199853
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- NDL BIB ID
- 11203713
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed