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Toru Nakata
Toru Nakata
Tokyo University of Marine Science and Technology
Biochemistry
Lactic acid
Fermentation
Biology
Food science
5
Papers
134
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Inhibitory effects of soybean oligosaccharides and water-soluble soybean fibre on formation of putrefactive compounds from soy protein by gut microbiota.
2017
International Journal of Biological Macromolecules
Toru Nakata
Daisuke Kyoui
Hajime Takahashi
Bon Kimura
Takashi Kuda
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Citations (21)
Protective effects of heat-killed Lactococcus lactis subsp. lactis BF3, isolated from the intestine of chum salmon, in a murine model of DSS-induced inflammatory bowel disease
2016
Toru Nakata
Shino Hirano
Yasushi Yokota
Hajime Takahashi
Bon Kimura
Takashi Kuda
Tadashi Eto
Michiko Kato
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Citations (5)
Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish
2016
Food bioscience
Takashi Kuda
Yurie Masuko
Miho Kawahara
Saya Kondo
Maki Nemoto
Toru Nakata
Manami Kataoka
Hajime Takahashi
Bon Kimura
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Citations (13)
Inhibitory effects of laminaran and alginate on production of putrefactive compounds from soy protein by intestinal microbiota in vitro and in rats.
2016
Carbohydrate Polymers
Toru Nakata
Daisuke Kyoui
Hajime Takahashi
Bon Kimura
Takashi Kuda
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Citations (38)
Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.
2015
International Immunopharmacology
Miho Kawahara
Maki Nemoto
Toru Nakata
Saya Kondo
Hajime Takahashi
Bon Kimura
Takashi Kuda
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Citations (57)
1