Effects of isoflavones and soybeans fermented with Bacillus subtilis on lipopolysaccharide-induced production of tumor necrosis factor-α and fibrinolysis in vivo

Immunopharmacology and Immunotoxicology

Volumn 29, Issue 2, 2007, Pages 323-333

  Hasumuma, Ryoichi ^a   Kawaguchi, Kiichiro ^a   Kikuchi, Sei Ichi ^a   Sugiyama, Tsuyoshi ^a,b   Kumazawa, Yoshio ^a  

^a KITASATO UNIVERSITY   (Japan)

^b Oto Corporation   (Japan)

Author keywords

Bacillus subtilis; Coagulation; Fermented Soybeans; Fibrinolysis; Isoflavones; Lipopolysaccharide

Indexed keywords

AURANTIIN; DAIDZEIN; DAIDZIN; FLAVANONE; GALACTOSAMINE; GENISTEIN; GENISTIN; ISOFLAVONE; LIPOPOLYSACCHARIDE; TUMOR NECROSIS FACTOR ALPHA;

ANIMAL EXPERIMENT; ARTICLE; BACILLUS SUBTILIS; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEMALE; FERMENTATION; FIBRINOLYSIS; IN VIVO STUDY; MOUSE; NONHUMAN; PRIORITY JOURNAL; SCORING SYSTEM; SENSITIZATION; SHOCK; SOYBEAN;

ANIMALS; ANTIOXIDANTS; BACILLUS SUBTILIS; ESTROGENS, NON-STEROIDAL; FEMALE; FERMENTATION; FIBRINOGEN; FIBRINOLYSIS; FLAVANONES; INDICATORS AND REAGENTS; ISOFLAVONES; LIPOPOLYSACCHARIDES; MICE; MICE, INBRED BALB C; MICE, INBRED C57BL; MICE, INBRED ICR; PLATELET COUNT; PROTHROMBIN TIME; SOYBEANS; TUMOR NECROSIS FACTOR-ALPHA;

BACILLUS SUBTILIS; CITRUS; GLYCINE MAX; MUS;

EID: 34548549100     PISSN: 08923973     EISSN: 15322513     Source Type: Journal    
DOI: 10.1080/08923970701513526     Document Type: Article

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