Food and Nutrition Sciences
Vol.9 No.3(2018), Paper ID 83436, 12
pages
DOI:10.4236/fns.2018.93018
Effects of Fermented Rice Vinegar Kurozu and Its Sediment on Inflammation-Induced Plasminogen Activator Inhibitor 1 (PAI-1) Increase
Naoki Ohkura, Fumiko Kihara-Negishi, Akira Fujii, Hiroaki Kanouchi, Katsutaka Oishi, Gen-Ichi Atsumi, Masanobu Nagano
Department of Medical and Pharmaceutical Sciences, School of Pharma-Sciences, Teikyo University, Tokyo, Japan
Department of Life and Health Sciences, School of Pharma-Sciences, Teikyo University, Tokyo, Japan
Sakamoto Kurozu, Inc., Uenosono-Cho, Kagoshima, Japan
Department of Veterinary Pathobiology, Joint Faculty of Veterinary Medicine, Kagoshima University, Korimoto, Kagoshima, Japan
Biological Clock Research Group, Biomedical Research Institute, National Institute of Advanced Industrial Science and Tech-nology (AIST), Tsukuba, Japan
Department of Medical and Pharmaceutical Sciences, School of Pharma-Sciences, Teikyo University, Tokyo, Japan
Sakamoto Kurozu, Inc., Uenosono-Cho, Kagoshima, Japan
Copyright © 2018 Naoki Ohkura, Fumiko Kihara-Negishi, Akira Fujii, Hiroaki Kanouchi, Katsutaka Oishi, Gen-Ichi Atsumi, Masanobu Nagano et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ohkura, N. , Kihara-Negishi, F. , Fujii, A. , Kanouchi, H. , Oishi, K. , Atsumi, G. and Nagano, M. (2018) Effects of Fermented Rice Vinegar Kurozu and Its Sediment on Inflammation-Induced Plasminogen Activator Inhibitor 1 (PAI-1) Increase.
Food and Nutrition Sciences,
9, 235-246. doi:
10.4236/fns.2018.93018.