Soybean meal fermented by Aspergillus awamori increases the cytochrome P-450 content of the liver microsomes of mice

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1367-1372

  Kishida, Taro ^a   Ataki, Hideki ^a   Takebe, Minoru ^b   Ebihara, Kiyoshi ^a  

^a EHIME UNIVERSITY   (Japan)

^b Nichimo Co   (Japan)

Author keywords

Fermentation; Isoflavonoids; Mice; P 450; Soybean

Indexed keywords

ACETALDEHYDE; CYTOCHROME P450; DAIDZIN; GENISTEIN; ISOFLAVONE DERIVATIVE; ISOFLAVONOID; PENTOBARBITAL;

ANIMAL; ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; ASPERGILLUS; ASPERGILLUS AWAMORI; CONTROLLED STUDY; DRUG EFFECT; ENZYMOLOGY; FERMENTATION; FLOUR; FOOD PROCESSING; FREEZE DRYING; LETHALITY; LIVER MICROSOME; MALE; METABOLISM; MOUSE; MOUSE STRAIN; NONHUMAN; PHYSIOLOGY; PROTEIN INTAKE; SLEEP; SLEEP TIME; SOYBEAN;

EID: 0034055961     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9905830     Document Type: Article

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