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シラコ サキ
白子 紗希
SHIRAKO SAKI
所属
生命科学部 生命医科学科
職名
助教
論文
1.
2024/04/03
Atractylodin, β-eudesmol, and (+)-hinesol in
Atractylodes chinensisrhizomes
improve glomerular injuries in high immunoglobulin A mice │ Functional Foods in Health and Disease │ 14 (4),219-231頁 (共著)
2.
2024/03/10
Fatty acids in
Plantago asiatica
seeds are responsible for the production of the pro-inflammatory mediator nitric oxide │ Bioactive Compounds in Health and Disease │ 7 (5),233-244頁 (共著)
3.
2023/08/16
Hydrophobic constituents of
Polygonum multiflorum
roots promote renal erythropoietin expression in healthy mice │ Journal of Natural Medicines │ (共著)
4.
2023/06/28
Identification of Anti-Inflammatory Compounds from
Peucedanum praeruptorum
Roots by Using Nitric Oxide-Producing Rat Hepatocytes Stimulated by Interleukin 1β │ Molecules │ 28 (13),5076 (共著)
5.
2022/08/16
Anti-inflammatory effects of hydrophobic constituents in the extract of the root cortex of
Paeonia suffruticosa
│ Bioactive Compounds in Health and Disease │ 5 (8),160-173頁 (共著)
6.
2022/07/18
Two new monoterpene esters from the pericarps of
Alpinia zerumbet
│ Natural Product Research │ (共著)
7.
2022/06/27
Anti-inflammatory effects of anthraquinones of
Polygonum multiflorum
roots │ Bioactive Compounds in Health and Disease │ 5 (6),136-148頁 (共著)
8.
2022/02/01
Detection of Decarboxylated Amino Acids after
in Vitro
Protease Digestion of the Hydrophilic Fraction of Crude Drug Extracts │ Biological and Pharmaceutical Bulletin │ 45 (2),169-177頁 (共著)
9.
2022/01/15
麹発酵により生じたペプチドおよびアミノ酸代謝物の機能 │ 日本醸造協会誌 │ 117 (1),6-17頁 (共著)
10.
2021/12/20
Comparison of the anti-inflammatory activities of furanocoumarins from the roots of
Angelica dahurica
│ Bioactive Compounds in Health and Disease │ 4 (12),287-300頁 (共著)
11.
2020/12/31
Identification of short-chain pyroglutamyl peptides in Japanese salted fermented soy paste (miso) and their anti-obesity effect │ Journal of Food Bioactives │ 12,129-139頁 (共著)
12.
2019/10/07
Pyroglutamyl leucine, a peptide in fermented foods, attenuates dysbiosis by increasing host antimicrobial peptide │ npj Science of Food │ 3,18 (共著)
13.
2019
[最近の研究] ジ・トリペプチドによって活性化／阻害されるオリゴペプチド（4残基以上）トランスポーターの存在とその意義 │ 食品加工技術 │ 39 (2),9-17 (共著)