Ayami Fujikawa
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Ayami Fujikawa has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Haruka Matsunaga
Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
1 shared publication - Hiroshi Hamajima
Faculty of Agriculture, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
1 shared publication - Hiroshi Kitagaki
The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan
1 shared publication - Kazutaka Sawada
Department of Biochemistry and Applied Biosciences, United Graduate School of Agricultural Sciences Kagoshima, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-8580, Japan
1 shared publication - Koji Nagao
Department of Biological Resource Science, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
1 shared publication - Masahito Tsubata
Research and Development Division, Toyo Shinyaku Co., Ltd., 7-28 Yayoigaoka, Tosu-shi, Saga 841-0005, Japan
1 shared publication
Latest Publications
- Open Access
- 2 January 2016
- Published by MDPI AG in Fermentation
- Vol. 2 (1) , 2
Chemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus
Koji, rice fermented with Aspergillus, is used for saccharification of starch contained in crops during the manufacturing of many of Japanese traditional foods and drinks. Japanese people have long eaten koji, and many beneficial substances have been reported to be contained in koji. However, there has been no report on the existence or content of galactosylceramide in koji. To address this issue, we analyzed the chemical composition of the sugar moiety of monohexosylceramide contained in koji, and elucidate that 30.3% of yellow koji is galactosylceramide, 69.7% of that is glucosylceramide, 19.2% of white koji is galactosylceramide, and 80.8% of that is glucosylceramide. This is the first report of the existence and content of galactosylceramide in koji.
- 2 January 2016
- Published by MDPI AG in Fermentation
- Vol. 2 (1) , 2
Open AccessChemical Analysis of the Sugar Moiety of Monohexosylceramide Contained in Koji, Japanese Traditional Rice Fermented with Aspergillus
Koji, rice fermented with Aspergillus, is used for saccharification of starch contained in crops during the manufacturing of many of Japanese traditional foods and drinks. Japanese people have long eaten koji, and many beneficial substances have been reported to be contained in koji. However, there has been no report on the existence or content of galactosylceramide in koji. To address this issue, we analyzed the chemical composition of the sugar moiety of monohexosylceramide contained in koji, and elucidate that 30.3% of yellow koji is galactosylceramide, 69.7% of that is glucosylceramide, 19.2% of white koji is galactosylceramide, and 80.8% of that is glucosylceramide. This is the first report of the existence and content of galactosylceramide in koji.