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Establishment of a polymerase chain reaction-based method for strain-level management of Enterococcus faecalis EF-2001 using species-specific sequences identified by whole genome sequences

Frontiers in microbiology, 2022-08, Vol.13, p.959063-959063

2022

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High-temperature fermentation: how can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast

Applied microbiology and biotechnology, 2010-01, Vol.85 (4), p.861-867

2010

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High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

Frontiers in Food Science and Technology (Online), 2023-02, Vol.3

2023

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Construction of flocculent Kluyveromyces marxianus strains suitable for high-temperature ethanol fermentation

Bioscience, biotechnology, and biochemistry, 2009-05, Vol.73 (5), p.1090-1095

2009

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Complete genome sequence and comparative genomic analysis of Enterococcus faecalis EF-2001, a probiotic bacterium

Genomics (San Diego, Calif.), 2021-05, Vol.113 (3), p.1534-1542

2021

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Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast

Bioscience, biotechnology, and biochemistry, 2009, Vol.73 (3), p.633-640

2009

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Characterization of a class III chitinase from Vitis vinifera cv. Koshu

Journal of bioscience and bioengineering, 2003, Vol.95 (6), p.645-647

2003

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Effects of levulinic acid on 5-aminolevulinic acid production in heterotrophic cultures of Chlorella regularis YA-603

Journal of bioscience and bioengineering, 2000, Vol.89 (2), p.176-180

2000

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Effect of glycine on 5-aminolevulinic acid biosynthesis in heterotrophic culture of Chlorella regularis YA-603

Journal of bioscience and bioengineering, 1999, Vol.88 (1), p.57-60

1999

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Production of 5-Aminolevulinic Acid by Heterotrophic Cultures of Chlorella regularis YA-1 and the Mutant YA-603 Strains

IFAC Proceedings Volumes, 1998-05, Vol.31 (8), p.161-166

1998

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Novel lactopeptides in fermented dairy products improve memory function and cognitive decline

Neurobiology of aging, 2018-12, Vol.72, p.23-31

2018

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Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

The Journal of biological chemistry, 2017-03, Vol.292 (9), p.3720-3728

2017

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Phosphorylation and oligomerization of α-synuclein associated with GSK-3β activation in the rTg4510 mouse model of tauopathy

Acta neuropathologica communications, 2020-06, Vol.8 (1), p.86-86, Article 86

2020

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Deposition of Phosphorylated α-Synuclein and Activation of GSK-3β and PP2A in the PS19 Mouse Model of Tauopathy

Journal of neuropathology and experimental neurology, 2021-09, Vol.80 (8), p.731-740

2021

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Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline

Aging (Albany, NY.), 2019-05, Vol.11 (10), p.2949-2967

2019

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Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy

Molecules (Basel, Switzerland), 2018-11, Vol.23 (12), p.3133

2018

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β-Lactolin, a Whey-Derived Lacto-Tetrapeptide, Prevents Alzheimer's Disease Pathologies and Cognitive Decline

Journal of Alzheimer's disease, 2020-01, Vol.73 (4), p.1331-1342

2020

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Tryptophan-tyrosine dipeptide improves tau-related symptoms in tauopathy mice

Nutritional neuroscience, 2023-08, Vol.26 (8), p.766-777

2023

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Deposition of Phosphorylated [alpha]-Synuclein and Activation of GSK-3[beta] and PP2A in the PS19 Mouse Model of Tauopathy

Journal of neuropathology and experimental neurology, 2021-08, Vol.80 (8), p.731

2021

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Iso-α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus

Frontiers in pharmacology, 2019-02, Vol.10, p.81-81

2019

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β-Lactolin Reduces Age-Related Inflammation and Cognitive Decline

Frontiers in nutrition (Lausanne), 2021-08, Vol.8, p.724134-724134

2021

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Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Scientific reports, 2020-11, Vol.10 (1), p.20028, Article 20028

2020

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Deposition of Phosphorylated α-Synuclein in the rTg4510 Mouse Model of Tauopathy

Journal of neuropathology and experimental neurology, 2018-10, Vol.77 (10), p.920-928

2018

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ISO-α-ACIDS, BITTER COMPONENTS IN BEER, IMPROVE HIPPOCAMPUS-DEPENDENT MEMORY VIA DOPAMINE RELEASE

Alzheimer's & dementia, 2018-07, Vol.14 (7), p.P304-P304

2018

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P1‐087: ISO‐α‐ACIDS, BITTER COMPONENTS IN BEER, IMPROVE HIPPOCAMPUS‐DEPENDENT MEMORY VIA DOPAMINE RELEASE

Alzheimer's & dementia, 2018-07, Vol.14 (7S_Part_5), p.P304-P304

2018

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Establishment of a polymerase chain reaction-based method for strain-level management of Enterococcus faecalis EF-2001 using species-specific sequences identified by whole genome sequences

High-temperature fermentation: how can processes for ethanol production at high temperatures become superior to the traditional process using mesophilic yeast

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

Construction of flocculent Kluyveromyces marxianus strains suitable for high-temperature ethanol fermentation

Complete genome sequence and comparative genomic analysis of Enterococcus faecalis EF-2001, a probiotic bacterium

Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast

Characterization of a class III chitinase from Vitis vinifera cv. Koshu

Effects of levulinic acid on 5-aminolevulinic acid production in heterotrophic cultures of Chlorella regularis YA-603

Effect of glycine on 5-aminolevulinic acid biosynthesis in heterotrophic culture of Chlorella regularis YA-603

Production of 5-Aminolevulinic Acid by Heterotrophic Cultures of Chlorella regularis YA-1 and the Mutant YA-603 Strains

Novel lactopeptides in fermented dairy products improve memory function and cognitive decline

Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

Phosphorylation and oligomerization of α-synuclein associated with GSK-3β activation in the rTg4510 mouse model of tauopathy

Deposition of Phosphorylated α-Synuclein and Activation of GSK-3β and PP2A in the PS19 Mouse Model of Tauopathy

Tryptophan-related dipeptides in fermented dairy products suppress microglial activation and prevent cognitive decline

Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy

β-Lactolin, a Whey-Derived Lacto-Tetrapeptide, Prevents Alzheimer's Disease Pathologies and Cognitive Decline

Tryptophan-tyrosine dipeptide improves tau-related symptoms in tauopathy mice

Deposition of Phosphorylated [alpha]-Synuclein and Activation of GSK-3[beta] and PP2A in the PS19 Mouse Model of Tauopathy

Iso-α-Acids, Bitter Components in Beer, Suppress Inflammatory Responses and Attenuate Neural Hyperactivation in the Hippocampus

β-Lactolin Reduces Age-Related Inflammation and Cognitive Decline

Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system

Deposition of Phosphorylated α-Synuclein in the rTg4510 Mouse Model of Tauopathy

ISO-α-ACIDS, BITTER COMPONENTS IN BEER, IMPROVE HIPPOCAMPUS-DEPENDENT MEMORY VIA DOPAMINE RELEASE

P1‐087: ISO‐α‐ACIDS, BITTER COMPONENTS IN BEER, IMPROVE HIPPOCAMPUS‐DEPENDENT MEMORY VIA DOPAMINE RELEASE

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