Crossmark

Lactic acid-fermented by-product of Shochu distillery reduces anxiety behavior in Neuropeptide Y knockout zebrafish by the regulation of isotoin neuron

Crossref DOI link: https://doi.org/10.1007/s10163-024-02092-5

Published Online: 2024-10-09

Published Print: 2024-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Hibarino, Momoka

Aoki, Eri

Kubo, Yurina

Nagata, Haruri

Tateno, Sayaka

Sakaguchi, Kenzo

Kawaji, Hirofumi

Shiozaki, Kazuhiro https://orcid.org/0000-0002-0523-838X
Funding

Funding for this research was provided by:

Japan Society for the Promotion of Science (23H05236)

Kagoshima University
License Information

Text and Data Mining valid from 2024-10-09

Version of Record valid from 2024-10-09
More Information

Article History

Received: 3 June 2024

Accepted: 25 September 2024

First Online: 9 October 2024

Declaration

:

: The authors declare that there are no conflicts of interest.

Document is current

Any future updates will be listed below