Use of Bacillus amyloliquefaciens HZ-12 for High-Level Production of the Blood Glucose Lowering Compound, 1-Deoxynojirimycin (DNJ), and Nutraceutical Enriched Soybeans via Fermentation

Novel Therapeutics for Diabetes: Uptake, Usage Trends, and Comparative Effectiveness

(2016) Vishal Ahuja et al.   Current Diabetes Reports

Association of morning fasting blood glucose variability with insulin antibodies and clinical factors in type 1 diabetes

(2016) Chihiro Yoneda et al.   ENDOCRINE JOURNAL

Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products

(2016) Jeong Seon Eom et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Hypoglycemic effect of deoxynojirimycin–polysaccharide on high fat diet and streptozotocin-induced diabetic mice via regulation of hepatic glucose metabolism

(2015) You-gui Li et al.   CHEMICO-BIOLOGICAL INTERACTIONS

1-Deoxynojirimycin isolated from Bacillus subtilis improves hepatic lipid metabolism and mitochondrial function in high-fat–fed mice

(2015) Hyun Ju Do et al.   FOOD AND CHEMICAL TOXICOLOGY

Design and Application of a Novel High-throughput Screening Technique for 1-Deoxynojirimycin

(2015) Peixia Jiang et al.   Scientific Reports

Improved 1-Deoxynojirimycin (DNJ) production in mulberry leaves fermented by microorganism

(2014) Yun-Gang Jiang et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Synthetic 1-Deoxynojirimycin N-Substituted Peptides Offer Prolonged Disruption to N-Linked Glycan Processing

(2014) Aimé López Aguilar et al.   ChemMedChem

Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

(2013) Haizhen Mo et al.   FOOD CHEMISTRY

1-deoxynojirimycin inhibits glucose absorption and accelerates glucose metabolism in streptozotocin-induced diabetic mice

(2013) You-Gui Li et al.   Scientific Reports

Alpha-glucosidase inhibitors 2012 – cardiovascular considerations and trial evaluation

(2012) Eberhard Standl et al.   Diabetes & Vascular Disease Research

A novel gelatin crosslinking method retards release of mulberry 1-deoxynojirimycin providing a prolonged hypoglycaemic effect

(2012) Chaluntorn Vichasilp et al.   FOOD CHEMISTRY

Production of the α-glycosidase inhibitor 1-deoxynojirimycin from Bacillus species

(2012) Shinji Onose et al.   FOOD CHEMISTRY

Occurrence of Biogenic Amines inMiso,Japanese Traditional Fermented Soybean Paste

(2012) Bo Young Byun et al.   JOURNAL OF FOOD SCIENCE

Production of Fibrinolytic Enzyme from Bacillus amyloliquefaciens by Fermentation of Chickpeas, with the Evaluation of the Anticoagulant and Antioxidant Properties of Chickpeas

(2011) Xuetuan Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Identification of the genes involved in 1-deoxynojirimycin synthesis in Bacillus subtilis MORI 3K-85

(2011) Kyung-Don Kang et al.   JOURNAL OF MICROBIOLOGY

Fermented soyabean and vitamin C-rich fruit: a possibility to circumvent the further decrease of iron status among iron-deficient pregnant women in Indonesia

(2011) Maria Wijaya-Erhardt et al.   PUBLIC HEALTH NUTRITION

Effect of mulberry leaf extract with enriched 1-deoxynojirimycin content on postprandial glycemic control in subjects with impaired glucose metabolism

(2011) Akira Asai et al.   Journal of Diabetes Investigation

Effect of pioglitazone on muscle sympathetic nerve activity in type 2 diabetes mellitus with alpha-glucosidase inhibitor

(2010) Daisuke Kobayashi et al.   AUTONOMIC NEUROSCIENCE-BASIC & CLINICAL

Purification and Identification of 1-Deoxynojirimycin (DNJ) in Okara Fermented byBacillus subtilisB2 from Chinese Traditional Food (Meitaoza)

(2010) Yun-Ping Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sugar-mimicking glycosidase inhibitors: bioactivity and application

(2009) N. Asano   CELLULAR AND MOLECULAR LIFE SCIENCES

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Metabolomic Insight into Soy Sauce through1H NMR Spectroscopy

(2009) Bong-Kuk Ko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY