Shigehiro Kataoka

Summary

Affiliation: Research and Development Division
Country: Japan

Publications

  1. ncbi Functional effects of Japanese style fermented soy sauce (shoyu) and its components
    Shigehiro Kataoka
    Quality Assurance Department, Kikkoman Corporation, 399 Noda, Noda shi, Chiba 278 0037, Japan
    J Biosci Bioeng 100:227-34. 2005
  2. ncbi Procyanidin-rich extract from grape seeds prevents cataract formation in hereditary cataractous (ICR/f) rats
    Jun Yamakoshi
    Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba 278 0037, Japan
    J Agric Food Chem 50:4983-8. 2002

Collaborators

Detail Information

Publications2

  1. ncbi Functional effects of Japanese style fermented soy sauce (shoyu) and its components
    Shigehiro Kataoka
    Quality Assurance Department, Kikkoman Corporation, 399 Noda, Noda shi, Chiba 278 0037, Japan
    J Biosci Bioeng 100:227-34. 2005
    ..Soybeans and wheat, which are the main raw materials of soy sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of soybean and wheat allergens in soy sauce...
  2. ncbi Procyanidin-rich extract from grape seeds prevents cataract formation in hereditary cataractous (ICR/f) rats
    Jun Yamakoshi
    Research and Development Division, Kikkoman Corporation, 399 Noda, Noda City, Chiba 278 0037, Japan
    J Agric Food Chem 50:4983-8. 2002
    ..The larger molecular procyanidins in the GSE might contribute this anticataract activity...