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Inhibitory effects of Goishi tea against influenza virus infection
http://hdl.handle.net/10091/1131
http://hdl.handle.net/10091/11317301d022-7e4e-46de-a817-e9b860fb688d
名前 / ファイル | ライセンス | アクション |
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2008-08-27 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Inhibitory effects of Goishi tea against influenza virus infection | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | influenza virus | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | microbial | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fermented tea | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | polymeric phenol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | inhibition | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Noguchi, A
× Noguchi, A× Hamauzu, Y× Yasui, H |
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信州大学研究者総覧へのリンク | ||||||
氏名 | Hamauzu, Y | |||||
URL | http://soar-rd.shinshu-u.ac.jp/profile/ja.ZenmPUkh.html | |||||
出版者 | ||||||
出版者 | KARGER | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | FOOD SCIENCE AND TECHNOLOGY RESEARCH. 14(3):277-284(2008) | |||||
書誌情報 |
FOOD SCIENCE AND TECHNOLOGY RESEARCH 巻 14, 号 3, p. 277-284, 発行日 2008-05 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We investigated the possible anti-influenza virus function of Goishi tea, which is a Japanese traditional microbial fermented tea, in in vitro and in vivo tests. We found that Goishi tea hot water extract (GTE) inhibited hemagglutination caused by influenza A/ Puerto Rico/ 8/ 34 (PR8, H1N1) and influenza A/ Guizhou/ 54/ 89 (Guizhou, H3N2) viruses, viral growth in Mardin-Darby canine kidney (MDCK) cells caused by PR8, and viral infection of mice caused by nasal inoculation of PR8. Furthermore, we investigated the functional fractions of GTE and found that a high-molecular-weight fraction of GTE inhibited viral adsorption to MDCK cells and that low-molecular-weight fractions inhibited subsequent stages of infection, such as viral invasion, genomic multiplication, and release, after adsorption. These results indicate that GTE exerts an inhibitory property against influenza virus infection by inhibiting various stages of infection. | |||||
資源タイプ(コンテンツの種類) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.3136/fstr.14.277 | |||||
関連名称 | 10.3136/fstr.14.277 | |||||
権利 | ||||||
権利情報 | Copyright (c) 2008 Japanese Society for Food Science and Technology | |||||
出版タイプ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
WoS | ||||||
表示名 | Web of Science | |||||
URL | http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000257088600008 |