Hiroyuki Kakuda

Intake of fermented soybean ( natto ) increases circulating vitamin K 2 (menaquinone-7) and γ-carboxylated osteocalcin concentration in normal individuals

Yoshinori Tsukamoto, Hideyuki Ichise, Hiroyuki Kakuda et al. · Journal of Bone and Mineral Metabolism · 2000 · 104 citations

Nutrition, Nutrient Bioavailability, Nutrient Physiology +10

Identification and Characterization of the ackA (Acetate Kinase A)-pta (Phosphotransacetylase) Operon and Complementation Analysis of Acetate Utilization by an ackA-pta Deletion Mutant of Escherichia coli

Hiroyuki Kakuda, Kiyoshi Hosono, Shigeyuki Ichihara · The Journal of Biochemistry · 1994 · 87 citations

Engineering, Acetate Medium, Pta Gene +18

Construction of a Bacillus subtilis (natto) with High Productivity of Vitamin K₂(Menaquinone-7) by Analog Resistance

Yoshinori Tsukamoto, Makoto Kasai, Hiroyuki Kakuda · Bioscience Biotechnology and Biochemistry · 2001 · 80 citations · Full text

Prolonged intake of fermented soybean ( natto ) diets containing vitamin K 2 (menaquinone-7) prevents bone loss in ovariectomized rats

Masayoshi Yamaguchi, Hiroyuki Kakuda, Ying Gao et al. · Journal of Bone and Mineral Metabolism · 2000 · 69 citations

Nutrition, Fermented Soybean, Bone Loss +10

Decreasing Accumulation of Acetate in a Rich Medium by<i>Escherichia coli</i>on Introduction of Genes on a Multicopy Plasmid

Kiyoshi Hosono, Hiroyuki Kakuda, Shigeyuki Ichihara · Bioscience Biotechnology and Biochemistry · 1995 · 63 citations

Mlc Gene, Engineering, Biochemistry +14