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filingDate 2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a1b7bc2873003526487dd7afc7b6f8a
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publicationDate 2008-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2008290957-A
titleOfInvention Brewed vinegar produced from soy broth or tryptophore derivative that induces apoptosis extracted and separated from shochu and its purification method
abstract [PROBLEMS] To effectively use soybean broth produced as a by-product in the natto production process or shochu produced as a by-product in the production process of shochu, so that apoptosis extracted and separated from brewed vinegar and shochu produced using soybean broth as a raw material Derived tryptophore derivatives and purification methods thereof are provided. A method for purifying a tryptophore derivative that induces apoptosis is a brewed vinegar obtained by adding rice bran, yeast to alcohol fermentation using soybean broth as a raw material, followed by acetic acid fermentation with acetic acid bacteria, and A method for purifying a tryptophore derivative that induces apoptosis by dissolving an ethyl acetate extract of shochu in 50% aqueous methanol and separating the tryptophore derivative that induces apoptosis by HPLC. [Selection] Figure 1
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