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Relevant bibliographies by topics / Kurozuka

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Academic literature on the topic 'Kurozuka'

Author: Grafiati

Published: 2 March 2023

Last updated: 30 July 2024

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Journal articles on the topic "Kurozuka"

1

Edwards, Walter. "Mirrors on Ancient Yamato: The Kurozuka Kofun Discovery and the Question of Yamatai." Monumenta Nipponica 54, no. 1 (1999): 75. http://dx.doi.org/10.2307/2668274.

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2

Loriguillo-López, Antonio. "Narrative Complexity in Contemporary Anime Witch Tales: Self-Consciousness and Knowability in Kurozuka and Puella Magi Madoka Magica." Brumal. Revista de investigación sobre lo Fantástico 8, no. 2 (2020): 183. http://dx.doi.org/10.5565/rev/brumal.627.

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3

Shibayama, Yoshihiko, Hiroaki Kanouchi, Akira Fujii, and Masanobu Nagano. "A review of Kurozu, amber rice vinegar made in pottery jars." Functional Foods in Health and Disease 10, no. 6 (2020): 254. http://dx.doi.org/10.31989/ffhd.v10i6.713.

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Brewed rice vinegar, Kurozu, is a traditional Japanese vinegar with a dark amber color. Kurozu is produced in a regional area of Japan using traditional techniques and made inside handcrafted pottery jars. Kurozu is used as both a seasoning and a healthcare supplement. In vitro and in vivo investigations of ingredients in Kurozu have been carried out. Studies of the functional aspects of Kurozu began in the 1980s, and the health promoting and disease preventing effects of Kurozu have since been elucidated. It was reported that Kurozu improved the symptoms of hypertension, allergies, hypercholesterolemia, enhanced carbohydrate metabolism, and inhibited tumor growth. Kurozu-Moromi is an insoluble product created from the fermentation of Kurozu. Kurozu-Moromi also shows valuable properties, including improvement in dyslipidemia, prevention of hyperglycemia, antitumor effect, and antiallergic activity.Keywords: Amber color, Brewed vinegar, Functionality, Moromi, Pottery jars

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4

Shibayama, Yoshihiko, Masanobu Nagano, Kazunori Hashiguchi, Akira Fujii, and Ken Iseki. "Supplementation of concentrated Kurozu, a Japanese black vinegar, reduces the onset of hepatic steatosis in mice fed with a high-fat diet." Functional Foods in Health and Disease 9, no. 4 (2019): 276. http://dx.doi.org/10.31989/ffhd.v9i4.596.

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Background: Hepatic steatosis is among the most common causes of chronic liver diseases, although established effective treatments are not evident. Previous studies reported that Kurozu improved hypercholesterolemia and carbohydrate metabolism. However, the effect of Kurozu on the incidence of hepatic steatosis is not clear.Objective: The effect of Kurozu on the onset of hepatic steatosis by administering a high-fat diet (HFD) for 110 weeks was evaluated in C57BL/6J mice. Methods: HFD treatment for 110 weeks accelerated the onset of hepatic steatosis more than a standard diet, whereas concentrated Kurozu (CK) supplementation ameliorated the effect of an HFD feeding. The effect of supplementation with resveratrol in an HFD on the onset of hepatic steatosis was also evaluated. To elucidate the mechanism of the effect of Kurozu on the expression of lipid metabolism genes, acute treatment for 10 days with Kurozu was also examined.Results: Supplementation with resveratrol in HFD-fed mice did not ameliorate hepatic steatosis. Body weights were significantly lower in the CK + HFD and Resveratrol + HFD groups than in the control HFD group in middle age. No significant differences in all-cause mortality were observed following supplementation with CK or resveratrol. CK and resveratrol supplements significantly inhibited decreases in dehydroepiandrosterone sulphate serum levels at postnatal week 120. CK and resveratrol supplements did not affect the survival of mice. The ingestion of Kurozu for 10 days significantly elevated the expression levels of Sirt1, Pgc-1α, Lpin1, and Igfbp1 in the liver. Conclusion: These results suggest that ingesting CK may delay the onset of hepatic steatosis HFD feeding causes.Keywords: Kurozu, steatosis, Sirt1, Igfbp1, Lpin1, Pgc-1α, resveratrol

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5

Shibayama, Yoshihiko, Akira Fujii, Yuki Fujimoto, and Kensaku Hamada. "Effects of black vinegar, Kurozu, on chromatin modifications and microRNA expression in the mouse liver." Functional Foods in Health and Disease 14, no. 7 (2024): 503–16. http://dx.doi.org/10.31989/ffhd.v14i7.1383.

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Background: Kurozu is a traditional Japanese rice vinegar characterized by its brown color and that has been shown to improve hypertension, hypercholesterolemia, and carbohydrate metabolism. Kurozu has also been suggested to confer health benefits by altering gene expression; however, the molecular basis is not yet understood. Objective: We previously reported that the intake of Kurozu increased the expression hepatic Sirt1 and microRNA (miR). These changes in gene expression may be attributed to histone modifications. Therefore, the current research explored the effects of supplementation with concentrated Kurozu (CK) on histone modifications in the liver. Methods: Over a period of 50 weeks, mice received a high-fat diet (HFD), HFD with CK, or a standard diet (SD). The study focused on the impact of CK on gene expression related to lipid metabolism in the liver. Results: A microarray analysis revealed that HFD increased the expression of the miR cluster located on chromosome 12, while this change was suppressed by CK. The chromatin modification region upstream of the miR cluster was analyzed using a Chip assay. HFD significantly increased the levels of dimethylation of histone H3 lysine 4 (H3K4me2) and monoacetylation of histone H3 lysine 27 (H3K27ac). HFD also increased H3K4me2 levels, and this change was inhibited by HFD with CK. MiR-127-5p and -134-5p, which are present in the miR cluster, inhibited MLXIPL, a transcription factor involved in synthesizing fatty acids from carbohydrates. Further experiments with human colon cancer cells demonstrated that miR-127-5p and -134-5p significantly knocked down MLXIPL. Conclusion: These results suggested that HFD affects miR expression levels by changing chromatin modification levels and that supplementation with CK suppressed HFD-induced increases in H3K4me2 levels. Furthermore, HFD upregulated the expression of miR-127-5p and -134-5p, which in turn suppressed MLXIPL. Keywords: chromatin modification, genomic imprinting, high-fat diet, Kurozu, microRNA, MLXIPL

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6

Shizuma, Toru, Kazuo Ishiwata, Masanobu Nagano, Hidezo Mori, and Naoto Fukuyama. "Protective Effects of Kurozu and Kurozu Moromimatsu on Dextran Sulfate Sodium-Induced Experimental Colitis." Digestive Diseases and Sciences 56, no. 5 (2010): 1387–92. http://dx.doi.org/10.1007/s10620-010-1432-x.

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7

Shizuma, T., K. Ishiwata, H. Mori, M. Nagano, and N. Fukuyama. "PP071 THERAPEUTIC EFFECTS OF KUROZU-MOROMIMATSU AND KUROZU ON DIETHYLNITROSAMINE-INDUCED HEPATOCELLULAR CARCINOMA ANIMAL MODEL." Clinical Nutrition Supplements 5, no. 2 (2010): 50–51. http://dx.doi.org/10.1016/s1744-1161(10)70148-4.

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8

UENO, Tomoko. "The Functionality of Kurozu and Kurozumoromimatsu." JOURNAL OF THE BREWING SOCIETY OF JAPAN 106, no. 4 (2011): 183–89. http://dx.doi.org/10.6013/jbrewsocjapan.106.183.

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9

YAMAUCHI, Kazuyo, Kanzo SAKATA, Chikako IWATA, Akihito YAGI, and Kazuo INA. "13C-NMR Spectroscopic Analysis of Kurozu Vinegar." NIPPON SHOKUHIN KOGYO GAKKAISHI 41, no. 9 (1994): 600–605. http://dx.doi.org/10.3136/nskkk1962.41.600.

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10

Ooms, Herman, and Kurozumi Makoto. "Introduction to "The Nature of Early Tokugawa Confucianism" by Kurozumi Makoto." Journal of Japanese Studies 20, no. 2 (1994): 331. http://dx.doi.org/10.2307/133197.

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Books on the topic "Kurozuka"

1

Kawanishi, Tōjin. Kurozuka, Adachigahara. Hakuryūsha, 2001.

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2

Gakkai, Nihon Rekishi, ed. Kurozumi Munetada. Yoshikawa Kōbunkan, 1987.

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3

Sentā, Aichi-ken Maizō Bunkazai. Kurozasa 40, 89-gō koyōseki, kurozasa G2-gō koyōseki, tachikusu koyōseki. Aichi-ken maizō bunkazai sentā, 1994.

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4

Willis, Stoesz, ed. Kurozumi Shinto: An American dialogue. Anima Books, 1989.

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5

Tadaaki, Kurozumi. The opening way: Kurozumi Munetada, founder of Kurozumikyō. University Press of America, 1994.

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6

translator, Yamada Toshio 1923, ed. Kurozumikyō kyōsho gendai goyaku: Kurozumi Munetada shokan bunshū. Kurozumikyō Honchō, 2014.

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Kurozumi, Tadaaki. The living way: Stories of Kurozumi Munetada, a Shinto founder. AltaMira Press, 2000.

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8

Iinkai, Miyoshi-chō Kyōiku. Aichi-ken Miyoshi-chō Kurozasa dai 68-gō-gama hakkutsu chōsa hōkokusho. Miyoshi-chō Kyōiku Iinkai, 1989.

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9

Shirasawa, Takuji. 100-sai made byōki shirazu de itakereba "hakkōshoku" o tabenasai: Shiokōji nattō sakekasu miso kurozu aka wain yōguruto. Kawade Shobō Shinsha, 2012.

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10

Adachigahara, Kurozuka: Adachigahara, Kurozuka. Hinoki Shoten, 2000.

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Book chapters on the topic "Kurozuka"

1

"The Faith-Healing Sects : Kurozumi Kyo." In National Faith Of Japan. Routledge, 2012. http://dx.doi.org/10.4324/9780203038765-23.

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2

Shizuma, Toru, Chiharu Tanaka, Hidezo Mori, and Naoto Fukuyam. "Protective Effects of Japanese Black Vinegar “Kurozu” and Its Sediment “Kurozu Moromimatsu” on Dextran Sulfate Sodium-induced Experimental Colitis." In Colitis. InTech, 2012. http://dx.doi.org/10.5772/25698.

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Conference papers on the topic "Kurozuka"

1

Lopcu, Kenan. "Taylor Rule in an Open Economy: Has the Conduct of Monetary Policy Changed in Turkey?" In International Conference on Eurasian Economies. Eurasian Economists Association, 2014. http://dx.doi.org/10.36880/c05.01000.

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This paper studies whether the conduct of monetary policy has changed in Turkey since 1990s by investigating structural changes in a Taylor type of policy rule. Using recently developed econometric techniques (Kejriwal and Perron, 2010), I first test whether structural breaks have occurred in the policy rule. If the tests corroborate the existence of breaks, then I test whether the relevant variables are indeed cointegrated, following Arai and Kurozumi (2007) and Kejriwal (2008). Finally, I estimate the Taylor-type policy rules for each era to see how the conduct of monetary policy may have changed over time. Contrary to a common belief, the results indicate that no significant changes have occurred in the conduct of monetary policy in Turkey since the 1990s.

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