Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

BACKGROUND: The Japanese traditional cuisine, Washoku, considered to be responsible for increased longevity among the Japanese, comprises various foods fermented with the non-pathogenic fungus Aspergillus oryzae (koji). We have recently revealed that koji contains an abundant amount of glycosylceram...

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Opis bibliograficzny
Wydane w:Springerplus
Główni autorzy: Hamajima, Hiroshi, Matsunaga, Haruka, Fujikawa, Ayami, Sato, Tomoya, Mitsutake, Susumu, Yanagita, Teruyoshi, Nagao, Koji, Nakayama, Jiro, Kitagaki, Hiroshi
Format: Artigo
Język:Inglês
Wydane: Springer International Publishing 2016
Hasła przedmiotowe:
Research
Dostęp online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4980852/
https://ncbi.nlm.nih.gov/pubmed/27563516
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40064-016-2950-6
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