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Brown Rice Vinegar as an Olfactory Field Attractant for Drosophila suzukii (Matsumura) and Zaprionus indianus Gupta (Diptera: Drosophilidae) in Cherimoya in Maui, Hawaii, with Implications for Attractant Specificity between Species and Estimation of Relative Abundance.
Willbrand BN, Pfeiffer DG. Willbrand BN, et al. Insects. 2019 Mar 20;10(3):80. doi: 10.3390/insects10030080. Insects. 2019. PMID: 30897772 Free PMC article.
Five olfactory attractants were used to survey the populations of two invasive drosophilids in cherimoya in Maui, Hawaii. The attractants used were apple cider vinegar (ACV), brown rice vinegar (BRV), red wine (RW), apple cider vinegar and red w …
Five olfactory attractants were used to survey the populations of two invasive drosophilids in cherimoya in Maui, Hawaii. The attractants us …
Polyamines in brown rice vinegar function as potent attractants for the spotted wing drosophila.
Akasaka N, Higashikubo H, Ishii Y, Sakoda H, Fujiwara S. Akasaka N, et al. J Biosci Bioeng. 2017 Jan;123(1):78-83. doi: 10.1016/j.jbiosc.2016.06.014. Epub 2016 Aug 31. J Biosci Bioeng. 2017. PMID: 27591976
Vinegar produced by acetic acid bacteria is used as an attractant for fruit flies. Apple cider vinegar (ACV) and brown rice vinegar (BRV) are used as lures to detect Drosophila suzukii (also known as the spotted wing drosophila [SWD], a newly em …
Vinegar produced by acetic acid bacteria is used as an attractant for fruit flies. Apple cider vinegar (ACV) and brown …
Intestinal immunostimulatory activity of neutral polysaccharide isolated from traditionally fermented Korean brown rice vinegar.
Kim H, Lee H, Shin KS. Kim H, et al. Biosci Biotechnol Biochem. 2016 Dec;80(12):2383-2390. doi: 10.1080/09168451.2016.1217149. Epub 2016 Aug 17. Biosci Biotechnol Biochem. 2016. PMID: 27684966
In this study, diverse intestinal immunostimulatory activities were demonstrated for polysaccharides (KBV-CP) isolated from Korean brown rice vinegar. Monosaccharide composition analysis indicated that KBV-CP was composed mainly of neutral sugar units, primar …
In this study, diverse intestinal immunostimulatory activities were demonstrated for polysaccharides (KBV-CP) isolated from Korean brown …
Anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar in mice fed a high-fat diet.
Park KM, Lee SH. Park KM, et al. Nutr Res Pract. 2013 Dec;7(6):453-9. doi: 10.4162/nrp.2013.7.6.453. Epub 2013 Nov 29. Nutr Res Pract. 2013. PMID: 24353830 Free PMC article.
In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar (RNSpBRV), a Korean traditional pickled soybean food. Since RNSpBRV is made of R. nulubilis seeds (RNS) soaked in brown rice …
In this study, we examined the anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar …
Quantification of Fraglide-1, a New Functional Ingredient, in Vinegars.
Yatmaz AH, Kinoshita T, Miyazato A, Takagi M, Tsujino Y, Beppu F, Gotoh N. Yatmaz AH, et al. J Oleo Sci. 2017 Dec 1;66(12):1381-1386. doi: 10.5650/jos.ess17147. Epub 2017 Nov 13. J Oleo Sci. 2017. PMID: 29129902 Free article.
Chinese aromatic Zhenjiang vinegar (Kozu) is produced from sticky rice. It is famous for its special flavor and health benefits. 5-Hydroxy-4-phenyl-butenolide (Fraglide-1) is a functional compound discovered in Kozu and has anti-fungal and anti-obesity effects. ...F …
Chinese aromatic Zhenjiang vinegar (Kozu) is produced from sticky rice. It is famous for its special flavor and health benefit …
Melanoidins present in traditional fermented foods and beverages.
Yang S, Fan W, Xu Y. Yang S, et al. Compr Rev Food Sci Food Saf. 2022 Sep;21(5):4164-4188. doi: 10.1111/1541-4337.13022. Epub 2022 Aug 26. Compr Rev Food Sci Food Saf. 2022. PMID: 36018462
In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that …
In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties …
The Induction of Heat Shock Protein 70 after Oral Administration of Concentrated Brewed Rice Vinegar Kurozu in Mice.
Araki Y, Ida Y, Nonaka M, Yoshizaki Y, Fujii A, Nagano M, Kanouchi H. Araki Y, et al. J Nutr Sci Vitaminol (Tokyo). 2020;66(5):478-480. doi: 10.3177/jnsv.66.478. J Nutr Sci Vitaminol (Tokyo). 2020. PMID: 33132352 Free article.
Since HSP70 has a protein refolding activity and an anti-inflammatory activity, the HSP70 induction will help cells from harmful acute stresses. Feeding a diet containing concentrated brewed rice vinegar Kurozu (CK) diet for 5 wk resulted in an increase of HSP70 in …
Since HSP70 has a protein refolding activity and an anti-inflammatory activity, the HSP70 induction will help cells from harmful acute stres …
Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.
Ishihara S, Inaoka T, Nakamura T, Kimura K, Sekiyama Y, Tomita S. Ishihara S, et al. J Biosci Bioeng. 2018 Jul;126(1):53-62. doi: 10.1016/j.jbiosc.2018.02.003. Epub 2018 Mar 2. J Biosci Bioeng. 2018. PMID: 29502941
Water-soluble and volatile metabolite profiles of cabbage vinegar were compared with those of various vinegars: rice vinegar, grain vinegar, apple vinegar, and black vinegar (Japanese kurozu made of brown rice). ...The time- …
Water-soluble and volatile metabolite profiles of cabbage vinegar were compared with those of various vinegars: rice vinega …
Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae).
Choe JH, Kim HY. Choe JH, et al. Food Sci Biotechnol. 2016 Dec 31;25(6):1605-1611. doi: 10.1007/s10068-016-0247-8. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263451 Free PMC article.
This study evaluated effects of swelled pig skin (SPS) with various natural vinegars (Bokbunja, brown rice, cider, and lemon vinegars) on the quality of the Korean traditional blood sausages. ...
This study evaluated effects of swelled pig skin (SPS) with various natural vinegars (Bokbunja, brown rice, cider, and lemon v …