Inhibition of lipid accumulation and lipid body formation in oleaginous yeast by effective components in spices, carvacrol, eugenol, thymol, and piperine

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 10, 2006, Pages 3528-3534

  Kimura, Kazuyoshi ^a   Yamaoka, Masakazu ^a   Kamisaka, Yasushi ^a  

^a NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

Author keywords

Carvacrol; Eugenol; Lipid accumulation; Lipid body; Lipomyces starkeyi; Oleaginous yeast; Piperine; Spice; Thymol

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALKALOID; AMIDE; ANTILIPEMIC AGENT; CARVACROL; EUGENOL; LIPID; PIPERIDINE DERIVATIVE; PIPERINE; PLANT EXTRACT; TERPENE; THYMOL; TRIACYLGLYCEROL;

ARTICLE; BIOSYNTHESIS; DRUG EFFECT; LIPID METABOLISM; LIPOMYCES; METABOLISM; SPICE;

ALKALOIDS; ANTILIPEMIC AGENTS; BENZODIOXOLES; EUGENOL; LIPID METABOLISM; LIPIDS; LIPOMYCES; MONOTERPENES; PIPERIDINES; PLANT EXTRACTS; POLYUNSATURATED ALKAMIDES; SPICES; THYMOL; TRIGLYCERIDES;

LIPOMYCES STARKEYI;

EID: 33744942092     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0531149     Document Type: Article

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