@article{oai:mukogawa.repo.nii.ac.jp:00000480,
 author = {福田, 祥子 and 松井, 徳光 and Matsui, Tokumitsu and 立花, 宏美 and 友田, 智美 and TOMODA, Tomomi and 大杉, 匡弘 and OHSUGI, Masahiro and Fukuda, Shoko and Tachibana, Hiromi},
 journal = {武庫川女子大学紀要. 自然科学編},
 month = {Mar},
 note = {We evaluated the physiological activity of soybean fermented with mushroom mycelia．Without heating，fibrinolytic activity was observed in Schizophyllum commune（1418mm2），Pleurotus cornucopiae（ 1635mm2），Hericium ramosum（1608mm2）and NAPA（Ganodermataceae produced in Thailand） （1284mm2）． The cell-free crude extract form Schizophyllum commune（563mm2）and Pleurotus cornucopiae（ 369mm2）showed the fibrinolytic activity．Concerning the antithrombin activity，the thrombin clotting time was more than 600 seconds for Coriolus versicolor，Pleurotus cornucopiae，Lenzites betulina，Wolfiporia cocos，Schizophyllum commune， NAPA， Hericium erinaceum，Wynnea gigantea， Ramaria botrytis，Cordyceps militaris，Hericium ramosum and Stropharia rugosoannulata. Even after heating，Wolfiporia cocos and Macrolepiota procera showed the clotting time of more than 600 seconds. Compared with the blank（soybeans before fermentation），the total amino acid level increased to 38-fold for Schizophyllum commune and Pleurotus cornucopiae，to 20-fold for Hericium ramosum and to 15-fold for NAPA. In addition，the possible conversion from the glycoside type of isoflavone to the aglycon type was suggested．},
 pages = {53--59},
 title = {担子菌の発酵能による機能性大豆食品の開発},
 volume = {55},
 year = {2008},
 yomi = {マツイ, トクミツ and トモダ, トモミ and オオスギ, マサヒロ}
}