Maki Nemoto

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

Miho Kawahara, Maki Nemoto, Toru Nakata et al. · International Immunopharmacology · 2015 · 88 citations

Inflammation, Probiotic, Lactococcus Lactis Subsp +9

In vitro antioxidant and anti-inflammation properties of lactic acid bacteria isolated from fish intestines and fermented fish from the Sanriku Satoumi region in Japan

Takashi Kuda, Miho Kawahara, Maki Nemoto et al. · Food Research International · 2014 · 85 citations

Probiotic, Food Fermentation, Microbial Contamination +7

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

Takashi Kuda, Mika Eda, Manami Kataoka et al. · Food Chemistry · 2015 · 55 citations

Food Chemistry, Food Fermentation, Environmental Engineering +8

Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production

Takashi Kuda, Manami Kataoka, Maki Nemoto et al. · LWT · 2015 · 29 citations

Starter Cultures, Food Fermentation, Microbial Contamination +7

Protective effects of rice bran fermented by Saccharomyces cerevisiae Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice

Saya Kondo, Takashi Kuda, Maki Nemoto et al. · Food Bioscience · 2016 · 29 citations

Inflammation, Probiotic, Saccharomyces Cerevisiae Misaki-1 +10