These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

147 related articles for article (PubMed ID: 9651047)

  • 1. Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce.
    Li X; Hiramoto K; Yoshida M; Kato T; Kikugawa K
    Food Chem Toxicol; 1998 Apr; 36(4):305-14. PubMed ID: 9651047
    [TBL] [Abstract][Full Text] [Related]  

  • 2. DNA breaking activity and mutagenicity of soy sauce: characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone.
    Hiramoto K; Sekiguchi K; Ayuha K; Aso-o R; Moriya N; Kato T; Kikugawa K
    Mutat Res; 1996 Feb; 359(2):119-32. PubMed ID: 8598830
    [TBL] [Abstract][Full Text] [Related]  

  • 3. DNA strand break by 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a fragrant compound in various foodstuffs.
    Hiramoto K; Aso-o R; Ni-iyama H; Hikage S; Kato T; Kikugawa K
    Mutat Res; 1996 Jan; 359(1):17-24. PubMed ID: 8569798
    [TBL] [Abstract][Full Text] [Related]  

  • 4. DNA strand breaks induced through active oxygen radicals by fragrant component 4-hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard reaction of hexose/amino acid.
    Hiramoto K; Sekiguchi K; Aso-O R; Ayuha K; Ni-Iyama H; Kato T; Kikugawa K
    Food Chem Toxicol; 1995 Oct; 33(10):803-14. PubMed ID: 7590524
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast.
    Uehara K; Watanabe J; Mogi Y; Tsukioka Y
    J Biosci Bioeng; 2017 Mar; 123(3):333-341. PubMed ID: 27865643
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce.
    Kataoka S; Liu W; Albright K; Storkson J; Pariza M
    Food Chem Toxicol; 1997 May; 35(5):449-57. PubMed ID: 9216743
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Absorption and induction of micronucleated peripheral reticulocytes in mice after oral administration of fragrant hydroxyfuranones generated in the Maillard reaction.
    Hiramoto K; Kato T; Takahashi Y; Yugi K; Kikugawa K
    Mutat Res; 1998 Jul; 415(1-2):79-83. PubMed ID: 9711264
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Superoxide formation and DNA damage induced by a fragrant furanone in the presence of copper(II).
    Yamashita N; Murata M; Inoue S; Hiraku Y; Yoshinaga T; Kawanishi S
    Mutat Res; 1998 Feb; 397(2):191-201. PubMed ID: 9541643
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.
    Kataoka S
    J Biosci Bioeng; 2005 Sep; 100(3):227-34. PubMed ID: 16243270
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
    [TBL] [Abstract][Full Text] [Related]  

  • 11. DNA strand-breaking activity and mutagenicity of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), a Maillard reaction product of glucose and glycine.
    Hiramoto K; Nasuhara A; Michikoshi K; Kato T; Kikugawa K
    Mutat Res; 1997 Dec; 395(1):47-56. PubMed ID: 9465913
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of food reductones on the generation of the pyrazine cation radical and on the formation of the mutagens in the reaction of glucose, glycine and creatinine.
    Kikugawa K; Hiramoto K; Kato T; Yanagawa H
    Mutat Res; 2000 Feb; 465(1-2):183-90. PubMed ID: 10708985
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Screening of high-level 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone-producing strains from a collection of gene deletion mutants of Saccharomyces cerevisiae.
    Uehara K; Watanabe J; Akao T; Watanabe D; Mogi Y; Shimoi H
    Appl Environ Microbiol; 2015 Jan; 81(1):453-60. PubMed ID: 25362059
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inhibition of iron ion-induced oxidative damage of erythrocyte membranes and low density lipoprotein by a Maillard product, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF).
    Ando K; Ogawa K; Li X; Kikugawa K
    Biol Pharm Bull; 2000 Jun; 23(6):689-94. PubMed ID: 10864016
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The formation mechanism by yeast of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso.
    Ohata M; Kohama K; Morimitsu Y; Kubota K; Sugawara E
    Biosci Biotechnol Biochem; 2007 Feb; 71(2):407-13. PubMed ID: 17284850
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mechanisms of the DNA breaking activity of mutagenic 5-diazouracil.
    Hiramoto K; Kato T; Kikugawa K
    Mutat Res; 1994 Apr; 306(2):153-63. PubMed ID: 7512214
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast.
    Sugawara E; Ohata M; Kanazawa T; Kubota K; Sakurai Y
    Biosci Biotechnol Biochem; 2007 Jul; 71(7):1761-3. PubMed ID: 17617718
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of food reductones, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and hydroxyhydroquinone (HHQ), on lipid peroxidation and type IV and I allergy responses of mouse.
    Mi H; Hiramoto K; Kujirai K; Ando K; Ikarashi Y; Kikugawa K
    J Agric Food Chem; 2001 Oct; 49(10):4950-5. PubMed ID: 11600049
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Preparation of reminiscent aroma mixture of Japanese soy sauce.
    Bonkohara K; Fuji M; Nakao A; Igura N; Shimoda M
    Biosci Biotechnol Biochem; 2016; 80(3):533-9. PubMed ID: 26494283
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.
    Feng Y; Xie Z; Huang M; Tong X; Hou S; Tin H; Zhao M
    Food Res Int; 2024 Feb; 177():113756. PubMed ID: 38225154
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.