Hiroshi Kitagaki
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Explore the profile of Hiroshi Kitagaki including associated specialties, affiliations and a list of published articles.
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Articles
49
Citations
638
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Recent Articles
1.
Iida A, Takahashi E, Kuranuki S, Shimamoto S, Nakamura T, Kitagaki H
Nutrients
. 2025 Feb;
17(3).
PMID: 39940357
: Non-alcoholic fatty liver disease (NAFLD) is a prevalent chronic disorder of the liver and affects many people worldwide. Intestinal bacteria are thought to be involved in the pathological progression...
2.
Dai H, Hariwitonang J, Fujiyama N, Moriguchi C, Hirano Y, Ebara F, et al.
Life (Basel)
. 2024 Jun;
14(6).
PMID: 38929722
Skin barrier function, prevent colon cancer, head and neck cancer, and decrease liver cholesterol. However, the mechanism of action has not yet been elucidated. In this study, we propose a...
3.
Dai H, Otsuka A, Tanabe K, Yanagita T, Nakayama J, Kitagaki H
Int J Mol Sci
. 2022 May;
23(10).
PMID: 35628110
Glucosylceramide is present in many foods, such as crops and fermented foods. Most glucosylceramides are not degraded or absorbed in the small intestine and pass through the large intestine. Glucosylceramide...
4.
Kitagaki H
J Fungi (Basel)
. 2021 Apr;
7(4).
PMID: 33804991
Although most fungi cause pathogenicity toward human beings, dynasties of the East Asian region have domesticated and utilized specific fungi for medical applications. The Japanese dynasty and nation have domesticated...
5.
Fujimaru Y, Kusaba Y, Zhang N, Dai H, Yamamoto Y, Takasaki M, et al.
J Biosci Bioeng
. 2021 Feb;
131(6):640-646.
PMID: 33597082
The mechanism of pyruvate-underproduction of aneuploid sake yeast was investigated in this study. In our previous report, we revealed that an increase in chromosome XI decreases pyruvate productivity of sake...
6.
Ferdouse J, Kusaba Y, Fujimaru Y, Yamamoto Y, Kitagaki H
Food Technol Biotechnol
. 2020 Mar;
57(4):535-543.
PMID: 32123515
Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer's...
7.
Akaike M, Miyagawa H, Kimura Y, Terasaki M, Kusaba Y, Kitagaki H, et al.
Curr Microbiol
. 2019 Jun;
77(4):632-637.
PMID: 31250090
Together with the worldwide Washoku (traditional Japanese foods and drinks) boom, interest in sake, a traditional Japanese alcoholic drink, is increasing around the world. There are few scientific analyses and...
8.
Hamajima H, Tanaka M, Miyagawa M, Sakamoto M, Nakamura T, Yanagita T, et al.
Biosci Biotechnol Biochem
. 2019 Jan;
83(8):1514-1522.
PMID: 30595103
, which is manufactured by proliferating non-pathogenic fungus on steamed rice, is the base for Japanese traditional fermented foods. We have revealed that and related Japanese fermented foods and drinks...
9.
Ferdouse J, Miyagawa M, Hirano M, Kitajima Y, Inaba S, Kitagaki H
J Gen Appl Microbiol
. 2018 Jun;
65(1):34-38.
PMID: 29925746
At present, the quantitation of the mycelial weight of the industrially important non-pathogenic fungus Aspergillus oryzae, which is used for manufacturing koji, is performed by quantitating N-acetylglucosamine. However, since N-acetylglucosamine...
10.
Ferdouse J, Yamamoto Y, Taguchi S, Yoshizaki Y, Takamine K, Kitagaki H
PeerJ
. 2018 May;
6:e4768.
PMID: 29761062
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus . During fermentation, sake yeast requires...