Biotechnology in Functional Foods and Nutraceuticals 2010
DOI: 10.1201/9781420087123-c3
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Basic and Clinical Studies on Active Hexose Correlated Comp

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Cited by 15 publications
(23 citation statements)
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“…To examine the effect(s) of AHCC (active hexose correlated compound; Amino Up Chemical, Sapporo, Japan), an extract derived from fungi of the Basidiomycete family [19], on IFN-α1 AS RNA expression levels, Namalwa cells were maintained in R10 medium supplemented with the compound at 0.5 mg/ml and sub-cultured three times. Transfected or AHCC-treated cells were then washed and infected with 50 hemagglutination units of SeV/10 6 cells for 60 min.…”
Section: Methodsmentioning
confidence: 99%
“…To examine the effect(s) of AHCC (active hexose correlated compound; Amino Up Chemical, Sapporo, Japan), an extract derived from fungi of the Basidiomycete family [19], on IFN-α1 AS RNA expression levels, Namalwa cells were maintained in R10 medium supplemented with the compound at 0.5 mg/ml and sub-cultured three times. Transfected or AHCC-treated cells were then washed and infected with 50 hemagglutination units of SeV/10 6 cells for 60 min.…”
Section: Methodsmentioning
confidence: 99%
“…AHCC is an extract produced during long‐term culture of a Basidiomycete mushroom. Although early publications state a variety of Basidiomycete mushrooms are used, more recent literature confirms that L edodes , a type of Basidiomycete mushroom, is the precursor to AHCC 3 . The manufacturing process of AHCC relies on culture of L edodes in liquid media.…”
Section: Introductionmentioning
confidence: 99%
“…During long‐term culture, saccharolytic and proteolytic enzymes are produced by basidio‐mycete itself. After a period of fermentation, a process of separation, concentration, sterilization, and freeze‐drying leads to the end compound 3 . The manufacturing process is detailed in Figure 1.…”
Section: Introductionmentioning
confidence: 99%
“…The presence of α-1,4-glucan, in which the hydroxyl groups of C-2 and/or C-3 position are partially acylated, is particularly reported and is considered to be one of the active ingredients [18]. Based on a survey carried out by the Ministry of Health, Labor and Welfare research group in Japan, AHCC is the second most commonly used health food, followed by Agaricus, which is a fungus, among cancer patients in Japan [8].…”
Section: Discussionmentioning
confidence: 99%
“…In the actual manufacturing procedure of AHCC, the mycelia of the edible shiitake are subjected to a liquid culture (15,000-L tank). After fermentation, AHCC is produced through manufacturing processes, which include separation, concentration, sterilization, and freeze-drying [18]. AHCC is certified under the "Healthy Do" system (Hokkaido Food Functionality Labelling system) in which the Hokkaido Government in Japan recognizes the conduct of scientific research on the health effects of product components.…”
Section: Methodsmentioning
confidence: 99%