Molecular Mechanisms Behind the Chemopreventive Effects of Anthocyanidins (2004)
De-Xing Hou, Makoto Fujii, Norihiko Terahara, Makoto Yoshimoto
Anthocyanins are polyphenolic ring-based flavonoids, and are widespread in fruits and vegetables of red-blue color. Epidemiological investigations and animal experiments have indicated that...
Izabela Konczak, Shigenori Okuno, Makoto Yoshimoto, Osamu Yamakawa
Accumulation of phenolic compounds has been monitored in a suspension culture of anthocyanin-accumulating sweet potato cell line grown under the conditions of modified Murashige and Skoog...
Joh, Toshio, Honjoh, Ken-ichi, Yoshimoto, Makoto, Funabashi, Jun, Miyamoto, Takahisa, Hatano, Shoji
To investigate the effects of hardening on gene expression in Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27), a frost-hardy strain, 17 cDNA clones...
Honjoh, Ken-ichi, Yoshimoto, Makoto, Joh, Toshio, Kajiwara, Taishin, Miyamoto, Takahisa, Hatano, Shoji
Hardening-induced soluble proteins of Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27) were isolated and purified by two-dimensional high-performance liquid...
Preparation of Protoplasts from Chiorella ellipsoidea C-27 (1992)
Hatano, Shoji, Joh, Toshio, Miyamoto, Takahisa, Yoshimoto, Makoto
Protoplasts from Chlorella ellipsoidea IAM C-27 were rapidly obtained by enzymatic digestion with a mixture of Chitosanase KI, mixed glycosidases, and a cell wall-lytic enzyme found in the cell...
Sadakane, Haruo, Ishibashi, Kazuko, Yoshimoto, Makoto, Hatano, Shoji
A low-temperature sensitive strain, Chlorella ellipsoidea Gerneck (IAM C-102), lost its chilling sensitivity during preservation. Cells of the original strain (low-temperature sensitive) and the...
Accumulation of Free Fatty Acids during Hardening of Chlorella ellipsoidea12
Hatano, Shoji, Kabata, Kiyotaka, Yoshimoto, Makoto, Sadakane, Haruo
Chlorella ellipsoidea Gerneck (IAM C-27) was synchronously grown, and cells at an intermediate stage in the ripening phase of the cell cycle were hardened at 3°C for 48 hours. A nonpolar lipid which...
Molecular Mechanisms Behind the Chemopreventive Effects of Anthocyanidins
Hou, De-Xing, Fujii, Makoto, Terahara, Norihiko, Yoshimoto, Makoto
Anthocyanins are polyphenolic ring-based flavonoids, and are widespread in fruits and vegetables of red-blue color. Epidemiological investigations and animal experiments have indicated that...
Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet Potato Cell Line
Konczak, Izabela, Okuno, Shigenori, Yoshimoto, Makoto, Yamakawa, Osamu
Accumulation of phenolic compounds has been monitored in a suspension culture of anthocyanin-accumulating sweet potato cell line grown under the conditions of modified Murashige and Skoog...
Accumulation of Free Fatty Acids during Hardening of Chlorella ellipsoidea12
Hatano, Shoji, Kabata, Kiyotaka, Yoshimoto, Makoto, Sadakane, Haruo
Chlorella ellipsoidea Gerneck (IAM C-27) was synchronously grown, and cells at an intermediate stage in the ripening phase of the cell cycle were hardened at 3°C for 48 hours. A nonpolar lipid which...
Molecular Mechanisms Behind the Chemopreventive Effects of Anthocyanidins
Hou, De-Xing, Fujii, Makoto, Terahara, Norihiko, Yoshimoto, Makoto
Anthocyanins are polyphenolic ring-based flavonoids, and are widespread in fruits and vegetables of red-blue color. Epidemiological investigations and animal experiments have indicated that...
Caffeoylquinic Acids Generated In Vitro in a High-Anthocyanin-Accumulating Sweet Potato Cell Line
Konczak, Izabela, Okuno, Shigenori, Yoshimoto, Makoto, Yamakawa, Osamu
Accumulation of phenolic compounds has been monitored in a suspension culture of anthocyanin-accumulating sweet potato cell line grown under the conditions of modified Murashige and Skoog...