The fungal 9 ‐methyl‐sphingadiene is a novel ligand for both PPARγ and GPR120

This study do not only reveals one of the health benefit of Japanese food containingKoji, but also the possibility in the application of 9 ‐methyl‐sphingadiene as functional food.

Source: Journal of Food Biochemistry - October 24, 2018 Category: Food Science Authors: Shota Esaki, Tomotaka Nagasawa, Haruka Tanaka, Aoi Tominaga, Daisuke Mikami2, Seigo Usuki2, Hiroshi Hamajima, Hisatoshi Hanamatsu, Shota Sakai, Yoichiro Hama, Yasuyuki Igarashi, Hiroshi Kitagaki, Susumu Mitsutake Tags: SHORT COMMUNICATION Source Type: research