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Nanthirudjanar T, Furumoto H, Hirata T, Sugawara T. Oxidized eicosapentaenoic acids more potently reduce LXR alpha-induced cellular triacylglycerol via suppression of SREBP-1c, PGC-1 beta, and GPA than its intact form. Lipids in Health and Disease, 12, 73, 2013.


Ganesan P, Matsubara K, Sugawara T, Hirata T. Marine algal carotenoids inhibit angiogenesis by down-regulating FGF-2-mediated intracellular signals in vascular endothelial cells. Molecular and Cellular Biochemistry, 380, 1-9, 2013.


Kawaichi S, Ito N, Kamikawa R, Sugawara T, Yoshida T, Sako Y. Ardenticatenamaritima gen. nov, sp. nov, a ferric iron- and nitrate-reducing bacterium of the phylum Chloroflexi isolated from an iron-rich coastal hydrothermal field, and description of Ardenticatenia classis nov. International Journal of Systematic and Evolutionary Microbiology, 63, 2992-3002, 2013.


Kuyama H, Masuda T, Nakajima C, Momoji K, Sugawara T, Nishimura O, Hirata T. Mass spectrometry-based N- and C-terminal sequence determination of a hepatopancreas-type prophenoloxidase from the kuruma prawn, Marsupenaeus japonicas. Analytical and Bioanalytical Chemistry, 405, 2333-2340, 2013.


Xu J, Guo S, Du L, Wang Y, Sugawara T, Hirata T, Xue C. Isolation of cytotoxicglucoerebrosides and long-chain bases from sea cucumber Cucumariafrondosa using high speed counter-current chromatography. Journal of Oleo Science, 62, 133-142, 2013.


Hossain Z, Sugawara T, Hirata T. Sphingoid bases from sea cucumber induce apoptosis in human hepatoma HepG2 cells through p-AKT and DR5. Oncology Reports, 29, 1201-1207, 2013.




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›Œī’B–į: ŠC—mŦƒJƒƒeƒmƒCƒh‚Ė‹@”\Ŧ‚ɂ‚Ē‚ā@`ƒAƒ“ƒ`ƒGƒCƒWƒ“ƒO‚𒆐S‚Ɂ`H•i‰ÁH‹Zp, 33, 1-9, 2013


›Œī ’B–į: ƒXƒtƒBƒ“ƒSŽ‰Žŋ‚ĖÁ‰ŧ‚Æ‹zŽû. “ú–{‰h—{EH—ÆŠw‰ïŽ, 66, 177-183, 2013


›Œī ’B–į: –ûŽ‰Ž•ŠiƒOƒŠƒZƒƒŠƒ“Ž‰ŽŋAƒOƒŠƒZƒ“œŽ‰ŽŋAƒXƒtƒBƒ“ƒSŽ‰Žŋ. H•i‹@”\ŦŽ•Š‚Ė‹zŽûE‘ãŽÓ‹@\i‹{āV—z•v•Ō),ƒV[ƒGƒ€ƒV[o”Å, 167-173, 2013


ŠÔ ˜a•F, ›Œī ’B–į: A•Ļ—R—ˆƒZƒ‰ƒ~ƒh‘fÞ‚ĖÁ‰ŧŠĮ‹zŽû‚Æ‹@”\. FOOD STYLE 21, 17,77-79, 2013


^“į —SŽũ, ›Œī ’B–į: ƒJƒƒeƒmƒCƒh‚ĖR‰ŠĮė—p. Functional Food, 6, 177-182, 2013