Inhibition of Lipid Accumulation and Lipid Body Formation in Oleaginous Yeast by Effective Components in Spices, Carvacrol, Eugenol, Thymol, and Piperine

Kazuyoshi Kimura(National Institute of Advanced Industrial Science and Technology), Yasushi Kamisaka(National Institute of Advanced Industrial Science and Technology), Masakazu Yamaoka(Himeji Red Cross Hospital)
Journal of Agricultural and Food Chemistry
April 19, 2006
10.1021/jf0531149
Cited by 32

Related Papers

Rapid estimation of lipids in oleaginous fungi and yeasts using Nile red fluorescence
|Journal of Microbiological Methods|2003|270
Fatty acids selectively inhibit eukaryotic DNA polymerase activities in vitro
|Biochimica et Biophysica Acta (BBA) - Gene Structure and Expression|1996|187
Studies on the biological activity of tocotrienols.
|Chemical and Pharmaceutical Bulletin|1989|140
Improvement of docosahexaenoic acid production in a culture of Thraustochytrium aureum by medium optimization
|Journal of Fermentation and Bioengineering|1996|104
YM-266183 and YM-266184, Novel Thiopeptide Antibiotics Produced by Bacillus cereus Isolated from a Marine Sponge. I. Taxonomy, Fermentation, Isolation, Physico-chemical Properties and Biological Properties.
|The Journal of Antibiotics|2003|79