Ayami Fujikawa

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Hiroshi Hamajima, Haruka Matsunaga, Ayami Fujikawa et al. · SpringerPlus · 2016 · 62 citations · Full text

Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus

Hiroshi Hamajima, Ayami Fujikawa, Mikako Yamashiro et al. · Fermentation · 2016 · 24 citations · Full text

Food Chemistry, Japanese Traditional Rice, Antifungal Agent +15

Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus Aspergillus and Koji Increase the Expression of Genes Involved in Tight Junctions and Ceramide Delivery in Normal Human Epidermal Keratinocytes

Miyuki Miyagawa, Ayami Fujikawa, Mayu Nagadome et al. · Fermentation · 2019 · 20 citations · Full text

Koji Increase, Ceramide Delivery, Glycobiology +16