Amazake made from sake cake and rice koji suppresses sebum content in differentiated hamster sebocytes and improves skin properties in humans

Intake of a Mixture of Sake Cake and Rice Malt Increases Mucin Levels and Changes in Intestinal Microbiota in Mice

(2020) Shinpei Kawakami et al.   Nutrients

Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8

(2019) Hanae Izu et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice

(2018) Hiroshi Hamajima et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Quantitative microbiome profiling links gut community variation to microbial load

(2017) Doris Vandeputte et al.   NATURE

A review of the role of sebum in the mechanism of acne pathogenesis

(2017) Xinchao Li et al.   Journal of Cosmetic Dermatology

Rice Koji Extract Enhances Lipid Metabolism through Peroxisome Proliferator-Activated Receptor Alpha (PPARα) Activation in Mouse Liver

(2016) Haruya Takahashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Japanese sake yeast supplementation improves the quality of sleep: a double-blind randomised controlled clinical trial

(2015) Noriyuki Monoi et al.   JOURNAL OF SLEEP RESEARCH

Effect ofl-Arginine Supplementation on Blood Pressure in Pregnant Women: A Meta-Analysis of Placebo-Controlled Trials

(2012) Qing Zhu et al.   HYPERTENSION IN PREGNANCY

PPARs: Fatty acid sensors controlling metabolism

(2012) Lars la Cour Poulsen et al.   SEMINARS IN CELL & DEVELOPMENTAL BIOLOGY