Functional effects of Japanese style fermented soy sauce (shoyu) and its components

Journal of Bioscience and Bioengineering

Volumn 100, Issue 3, 2005, Pages 227-234

  Kataoka, Shigehiro ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

4 hydroxy 2(or 5) ethyl 5(or 2) methyl 3(2H) furanone (HEMF); Allergy; Anticarcinogen; Antimicrobial activity; Antioxidant; Fermented food; Shoyu (soy sauce)

Indexed keywords

ENZYMES; ESCHERICHIA COLI; FERMENTATION; FLAVORS; TUMORS;

ANTICARCINOGEN; FERMENTED FOOD; GASTRIC JUICES; SOY SAUCE;

BIOMEDICAL ENGINEERING;

ALPHA TOCOPHEROL; AMINE; ANTINEOPLASTIC AGENT; ASCORBIC ACID; BENZO[A]PYRENE; BENZOIC ACID DERIVATIVE; BETA CARBOLINE; CATECHIN; DAIDZEIN; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FURANONE DERIVATIVE; GENISTEIN; ISOFLAVONE;

ALLERGENICITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; CANCER INCIDENCE; CATARACT; DIETARY INTAKE; DRUG ACTIVITY; DRUG EFFECT; ENZYME INHIBITION; ESCHERICHIA COLI; FERMENTATION TECHNIQUE; FOOD ALLERGY; HUMAN; HYPERTENSION; IC 50; LIVER TUMOR; NONHUMAN; REVIEW; SALMONELLA ENTERITIDIS; SHIGELLA FLEXNERI; SOYBEAN; STAPHYLOCOCCUS AUREUS; STOMACH CANCER; STOMACH JUICE; STOMACH TUMOR; VIBRIO CHOLERAE;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTICARCINOGENIC AGENTS; AZETIDINECARBOXYLIC ACID; CATARACT; FERMENTATION; GASTRIC JUICE; HUMANS; HYPERSENSITIVITY; MICE; SOY FOODS;

ESCHERICHIA COLI; GLYCINE MAX; SALMONELLA ENTERITIDIS; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; TRITICUM AESTIVUM; VIBRIO CHOLERAE;

EID: 28744453344     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.100.227     Document Type: Review

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