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Nutritional Neuroscience
An International Journal on Nutrition, Diet and Nervous System
Volume 7, 2004 - Issue 1
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Articles

Enhancing Effect ofMycoleptodonoides aitchisoniion Synthesis of Nerve Growth Factor and Releasing Dopamine in the Rat Brain

Yuka KawamuraLaboratory of Nutritional Biochemistry Department of Food and Nutritional Sciences University of Shizuoka Yada422-8526ShizuokaJapan
,
Hidehiko YokogoshiLaboratory of Nutritional Biochemistry Department of Food and Nutritional Sciences University of Shizuoka Yada422-8526ShizuokaJapan
,
Satoshi OkuyamaLaboratory of Nutritional Biochemistry Department of Food and Nutritional Sciences University of Shizuoka Yada422-8526ShizuokaJapan
&
Takehiko TerashimaShizuoka Tea Experiment Station Kurasawa Kikugawa-cho Shizuoka Japan
Pages 41-47 | Published online: 05 Sep 2013

Citations (8)

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Read on this site (2)

Satoshi Okuyama, Nien Vinh Lam, Tamiko Hatakeyama, Takehiko Terashima, Kazuo Yamagata & Hidehiko Yokogoshi. (2004) Mycoleptodonoides aitchisonii affects Brain Nerve Growth Factor Concentration in Newborn Rats. Nutritional Neuroscience 7:5-6, pages 341-349.
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Satoshi Okuyama, Emi Sawasaki & Hidehiko Yokogoshi†. (2004) Conductor Compounds of Phenylpentane in Mycoleptodonoides aitchisonii Mycelium Enhance the Release of Dopamine from Rat Brain Striatum Slices. Nutritional Neuroscience 7:2, pages 107-111.
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Articles from other publishers (6)

Mi Ra Lee, Shahnaz Begum, Deuk Sil Oh, An Jin Wee, Byung Sun Yun & Chang Keun Sung. (2014) Ameliorating Effect of Mycoleptodonoides aitchisonii on High-fat Diet-induced Obese Mice. Preventive Nutrition and Food Science 19:2, pages 69-74.
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Mi Ra Lee, Jing Gang Hou, Shahnaz Begum, Jian Jie Xue, Yun Bo Wang & Chang Keun Sung. (2013) Comparison of constituents, antioxidant potency, and acetylcholinesterase inhibition in Lentinus edodes, Sparassis crispa, and Mycoleptodonoides aitchisonii. Food Science and Biotechnology 22:6, pages 1747-1751.
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Satoshi OkuyamaKyoko TashiroNien Vinh LamTamiko HatakeyamaTakehiko TerashimaHidehiko Yokogoshi. (2012) Effect of the Edible Mushroom Mycoleptodonoides aitchisonii on Transient Global Ischemia-Induced Monoamine Metabolism Changes in Rat Cerebral Cortex . Journal of Medicinal Food 15:1, pages 96-99.
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Xiu Jun Gao, Pei Sheng Yan, Jian Bing Wang & Jia Jia Yu. (2011) ACE Inhibitory, Antitumor and Antioxidant Activities of Submerged Culture Materials of Three Medicinal Mushrooms. Applied Mechanics and Materials 145, pages 179-183.
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Takeshi Kokubo, Yoshimasa Taniguchi, Masaya Kanayama, Masako Shimura, Yutaka Konishi, Hirokazu Kawagishi, Masayuki Yamamoto, Kazutoshi Shindo & Aruto Yoshida. (2011) Extract of the mushroom Mycoleptodonoides aitchisonii induces a series of anti-oxidative and phase II detoxifying enzymes through activation of the transcription factor Nrf2. Food Chemistry 129:1, pages 92-99.
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DuBok Choi, Jun Han Lee, Yun-Soo Kim, Myung-Sun Na, On-You Choi, Hee-Duck Lee, Myung Koo Lee & Wol-Suk Cha. (2011) A study of mycelial growth and exopolysaccharide production from a submerged culture of Mycoleptodonoides aitchisonii in an air-lift bioreactor. Korean Journal of Chemical Engineering 28:6, pages 1427-1432.
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