Open Access

Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

  • Hiroshi Hamajima1,
  • Haruka Matsunaga1,
  • Ayami Fujikawa1,
  • Tomoya Sato1,
  • Susumu Mitsutake2,
  • Teruyoshi Yanagita3,
  • Koji Nagao2,
  • Jiro Nakayama4 and
  • Hiroshi Kitagaki1Email author
Contributed equally
SpringerPlus20165:1869

https://doi.org/10.1186/s40064-016-3539-9

Received: 13 October 2016

Accepted: 13 October 2016

Published: 25 October 2016

The original article was published in SpringerPlus 2016 5:1321

Erratum to: SpringerPlus (2016) 5:1321 DOI 10.1186/s40064-016-2950-6

Upon publication, the authors noticed that in the original version of the article (Hamajima et al. 2016), there were two errors.
  1. 1.

    In line 8 of the legend of Fig. 4, “glycosyleeramide” should read “glycosylceramide” (as it is in every other instance of the word).

     
  2. 2.
    In Table 2, the words “soluble fraction” and “insoluble fraction” should be interchanged in the column “Chloroform”.
    Table 2

    Purification summary of glycosylceramide from koji

     

    Koji lipid

    Chloroform

    Acetone

    Insoluble fraction

    Soluble fraction

    Insoluble fraction

    Soluble fraction

    Weight of total recovery

     

    0.39 g ± 0.01

    0.59 g ± 0.01

    0.25 g ± 0.04

    0.24 g ± 0.06

    Weight of glycosylceramide

    24.49 mg ± 2.49

    0.17 mg ± 0.02

    22.24 mg ± 0.84

    17.80 mg ± 1.63

    3.64 mg ± 2.36

    Purification rate of glycosylceramide

    2.46 % ± 0.21

    0.04 % ± 0.00

    3.79 % ± 0.18

    7.28 % ± 0.59

    1.41 % ± 0.56

    Summary of glycosylceramide purification from 1 g of koji lipid. Glycosylceramide was purified from koji by chloroform–acetone fractionation

    The results are expressed as mean values ± standard deviation of three independent experiments

     

Please see the corrected Table 2 below:

These errors have now been corrected in this erratum. We, the publishers, apologise that these errors were missed and for any inconvenience caused by this.

Notes

Declarations

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors’ Affiliations

(1)
Department of Environmental Science, Faculty of Agriculture, Saga University
(2)
Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
(3)
Faculty of Health and Nutrition Science, Nishikyushu University
(4)
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University

Reference

  1. Hamajima H, Matsunaga H, Fujikawa A, Sato T, Mitsutake S, Yanagita T, Nagao K, Nakayama J, Kitagaki H (2016) Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic. SpringerPlus 5:1321. doi:https://doi.org/10.1186/s40064-016-2950-6 View ArticlePubMedPubMed CentralGoogle Scholar

Copyright

© The Author(s) 2016