Isolation of the antioxidant pyranonigrin-A from rice mold starters used in the manufacturing process of fermented foods

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 10, 2007, Pages 2515-2521

  Miyake, Yoshiaki ^a   Ito, Chihiro ^b   Itoigawa, Masataka ^a   Osawa, Toshihiko ^c  

^a TOKAI GAKUEN UNIVERSITY   (Japan)

^b MEIJO UNIVERSITY   (Japan)

^c NAGOYA UNIVERSITY   (Japan)

Author keywords

Aspergillus; Fermentation; Mold starter; Pyranonigrin A

Indexed keywords

ANTIOXIDANTS; ANTIOXIDATIVE ACTIVITY; FERMENTED FOODS; FERULIC ACID;

ADDITIVES; APPROXIMATION THEORY; BIOACTIVITY; FERMENTATION;

FUNGI;

ANTIOXIDANT; CARBON; COUMARIC ACID; FERULIC ACID; PYRANONIGRIN A; PYRONE DERIVATIVE; PYRROLE DERIVATIVE; SCAVENGER; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS; CHEMICAL STRUCTURE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FAST ATOM BOMBARDMENT MASS SPECTROMETRY; FERMENTATION; FOOD CONTROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE; SOYBEAN; SPECIES DIFFERENCE; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; ASPERGILLUS; CARBON ISOTOPES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FERMENTATION; FOOD MICROBIOLOGY; FREE RADICAL SCAVENGERS; MOLECULAR STRUCTURE; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; PYRONES; PYRROLES; SOY FOODS; SPECIES SPECIFICITY; SPECTROMETRY, MASS, FAST ATOM BOMBARDMENT; SPECTROPHOTOMETRY, ULTRAVIOLET;

ASPERGILLUS; ASPERGILLUS AWAMORI; ASPERGILLUS KAWACHII; ASPERGILLUS ORYZAE; ASPERGILLUS SAITOI; ASPERGILLUS SOJAE;

EID: 36148966180     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70310     Document Type: Article

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