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Original Articles

Stimulatory Effect of Lactic Acid Bacteria from Commercially Available Nozawana-zuke Pickle on Cytokine Expression by Mouse Spleen Cells

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Pages 411-417 | Received 01 Aug 2005, Accepted 14 Oct 2005, Published online: 22 May 2014

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Kana Yamamoto, Kanon Furuya, Kazuki Yamada, Fuka Takahashi, Chisato Hamajima & Sachi Tanaka. (2018) Enhancement of natural killer activity and IFN-γ production in an IL-12-dependent manner by a Brassica rapa L.. Bioscience, Biotechnology, and Biochemistry 82:4, pages 654-668.
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Articles from other publishers (23)

Sachi Tanaka. (2023) Modulation of immune function and changes in intestinal flora by Brassica rapa L. (Nozawana) . Bioscience, Biotechnology, and Biochemistry 87:5, pages 465-472.
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Hadi Pourjafar, Tatiana Colombo Pimentel & Tahis R. Baú. 2023. Probiotic Foods and Beverages. Probiotic Foods and Beverages 119 132 .
Satoru Tomita, Jun Watanabe, Takeshi Kuribayashi, Sachi Tanaka & Takeshi Kawahara. (2021) Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation. Food Chemistry: Molecular Sciences 2, pages 100019.
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D. M. D. Rasika, Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz & Chaminda Senaka Ranadheera. (2021) Probiotic Delivery through Non-Dairy Plant-Based Food Matrices. Agriculture 11:7, pages 599.
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Sachi Tanaka, Kana Yamamoto, Chisato Hamajima, Fuka Takahashi, Katsunori Endo & Yutaka Uyeno. (2021) Dietary Supplementation with Fermented Brassica rapa L. Stimulates Defecation Accompanying Change in Colonic Bacterial Community Structure. Nutrients 13:6, pages 1847.
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Md. Aminul Islam, Kenji Hashiguchi, A.K.M. Humayun Kober, Kyoko Morie, Binghui Zhou, Mikado Tomokiyo, Tomoyuki Shimazu, Hisashi Aso, Julio Villena, Yoshihito Suda & Haruki Kitazawa. (2021) Effect of Dietary Supplementation of Immunobiotic Lactiplantibacillusplantarum N14 Fermented Rakkyo (Allium chinense) Pickled Juice on the Immunocompetence and Production Performance of Pigs. Animals 11:3, pages 752.
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Sudhanshu S. Behera, Sandeep K. Panda & Ramesh C. Ray. 2021. Microbial Biotechnology in Food and Health. Microbial Biotechnology in Food and Health 165 195 .
Sebastian Torres, Hernán Verón, Luciana Contreras & Maria I. Isla. (2020) An overview of plant-autochthonous microorganisms and fermented vegetable foods. Food Science and Human Wellness 9:2, pages 112-123.
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Bayanjargal Sandagdorj, Chisato Hamajima, Takeshi Kawahara, Jun Watanabe & Sachi Tanaka. (2019) Characterization of Microbiota that Influence Immunomodulatory Effects of Fermented <i>Brassica rapa</i> L. Microbes and Environments 34:2, pages 206-214.
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Anil Panghal, Sandeep Janghu, Kiran Virkar, Yogesh Gat, Vikas Kumar & Navnidhi Chhikara. (2018) Potential non-dairy probiotic products – A healthy approach. Food Bioscience 21, pages 80-89.
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Sachi Tanaka, Kana Yamamoto, Chisato Hamajima, Fuka Takahashi, Kazuki Yamada, Kanon Furuya & Yutaka Uyeno. (2017) Changes in Gut Microbial Ecology and Immunological Responses of Mice Fed the Insoluble Fraction of <i>Brassica rapa</i> L. that was Fermented or Not. Microbes and environments Microbes and Environments 32:3, pages 268-274.
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Pairat Sornplang & Sudthidol Piyadeatsoontorn. (2016) Probiotic isolates from unconventional sources: a review. Journal of Animal Science and Technology 58:1.
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Yoshiaki Kitamura, Ken-Ichi Kusumoto, Tetsuya Oguma, Toshiro Nagai, Soichi Furukawa, Chise Suzuki, Masataka Satomi, Yukio Magariyama, Kazunori Takamine & Hisanori Tamaki. 2016. Ethnic Fermented Foods and Alcoholic Beverages of Asia. Ethnic Fermented Foods and Alcoholic Beverages of Asia 193 236 .
Raffaella Di Cagno, Pasquale Filannino & Marco Gobbetti. 2015. Biotechnology of Lactic Acid Bacteria. Biotechnology of Lactic Acid Bacteria 216 230 .
Manas Ranjan Swain, Marimuthu Anandharaj, Ramesh Chandra Ray & Rizwana Parveen Rani. (2014) Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research International 2014, pages 1-19.
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Yi-sheng Chen, Hui-chung Wu, Shwu-fen Pan, Bo-guang Lin, Yen-hung Lin, Wen-cheng Tung, Yueh-lin Li, Chih-ming Chiang & Fujitoshi Yanagida. (2012) Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan. Annals of Microbiology 63:2, pages 607-614.
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Raffaella Di Cagno, Rossana Coda, Maria De Angelis & Marco Gobbetti. (2013) Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology 33:1, pages 1-10.
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Takeshi KAWAHARA, Daichi NAKAYAMA, Keisuke TODA, Shyuichiro INAGAKI, Katsumi TANAKA & Hisako YASUI. (2013) Suppressive Effect of Wild Saccharomyces cerevisiae and Saccharomyces paradoxus Strains on Ige Production by Mouse Spleen Cells. Food Science and Technology Research 19:6, pages 1019-1027.
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Hiroyuki Honda, Nobuhiro Yajima & Tadao Saito. (2012) Characterization of Lactose Utilization and β-Galactosidase in Lactobacillus brevis KB290, the Hetero-Fermentative Lactic Acid Bacterium. Current Microbiology 65:6, pages 679-685.
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Takayuki Izumo, Masayuki Ida, Toshihiro Maekawa, Yuichi Furukawa, Yoshinori Kitagawa & Yoshinobu Kiso. (2011) Comparison of the Immunomodulatory Effects of Live and Heat-killed Lactobacillus pentosus S-PT84. Journal of Health Science 57:3, pages 304-310.
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Takeshi KAWAHARA, Ayako IIDA, Yuko TOYAMA & Koya FUKUDA. (2010) Characterization of the Bacteriocinogenic Lactic Acid Bacteria Lactobacillus curvatus Strain Y108 Isolated from Nozawana-Zuke Pickles. Food Science and Technology Research 16:3, pages 253-262.
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Shalini JAIN, Hariom YADAV, Pushpalata Ravindra SINHA & Francesco MAROTTA. (2009) Modulation of cytokine gene expression in spleen and Peyer's patches by feeding dahi containing probiotic Lactobacillus casei in mice . Journal of Digestive Diseases 10:1, pages 49-54.
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Benjamas Jonganurakkun, Qi Wang, Shan Hua Xu, Yuya Tada, Kimiko Minamida, Daisuke Yasokawa, Masahito Sugi, Hiroshi Hara & Kozo Asano. (2008) Pediococcus pentosaceus NB-17 for probiotic use. Journal of Bioscience and Bioengineering 106:1, pages 69-73.
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