Updated on 2021/09/24

写真a

 
YAMAGUCHI Tomoko
 
Organization
Academic Assembly Institute of Science and Technology NOUGAKU KEIRETSU Associate Professor
Faculty of Education Living Sciences and Technology Associate Professor
Graduate School of Modern Society and Culture Human Developmental Studies Associate Professor
Title
Associate Professor
External link

Degree

  • 学術 ( 2000.3   奈良女子大学 )

  • 家政学 ( 1997.3   奈良女子大学 )

  • 工学 ( 1995.3   同志社大学 )

Research Areas

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living  / 調理科学

Research History (researchmap)

  • 新潟大学大学院自然科学研究科生命・食料科学専攻   准教授

    2018.4

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  • Niigata University   Graduate School of Modern Society and Culture Contemporary Cultural Studies   Associate Professor

    2012.4

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Research History

  • Niigata University   Graduate School of Modern Society and Culture Human Developmental Studies   Associate Professor

    2012.4

  • Niigata University   Graduate School of Modern Society and Culture Contemporary Cultural Studies   Associate Professor

    2012.4

  • Niigata University   Faculty of Education Living Sciences and Technology   Associate Professor

    2008.4

Education

  • Nara Women's University   Graduate School, Doctral Research Course in Human Culture

    - 2000.3

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    Country: Japan

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  • Nara Women's University   家政学研究科   食物学専攻

    - 1997.3

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    Country: Japan

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  • Doshisha University   工学部   工業化学科

    - 1995.3

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    Country: Japan

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Professional Memberships

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Qualification acquired

  • Hazardous Material Handler (second kind)

  • First Kind of High School Teacher License

  • First Kind of Junior High School Teacher License

 

Papers

  • 大学生の牛乳・乳製品の摂取状況と酪農体験との関連性

    山口智子, 細田耕平, 吉田智佳子, 田中知佳, 渡邊令子

    新潟大学農学部研究報告   73   21 - 27   2021.3

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  • 新潟砂丘さつまいも“いもジェンヌ”のブランド化を目指した産官学連携PBL型教育によるフードスペシャリストの養成 Reviewed

    山口智子

    新潟大学高等教育研究   8   23 - 28   2021.3

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  • Effect of cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice “Koshinokaori” Reviewed

    T. Yamaguchi, M. Kobayashi, M. Mizutani, S. Fujimura, Y. Eoki

    Food Sci. Technol. Res.   27 ( 1 )   161 - 167   2021.1

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  • 小学校家庭科における食生活分野の指導内容と食に関する指導の目標との関連-学習指導要領に基づいた分類を通して- Reviewed

    細田耕平, 山口智子, 渡邊令子

    家政学研究   66 ( 1 )   3 - 12   2019

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  • 野菜・野菜料理に対する大学生の重量把握力の実態 Reviewed

    山口智子, 細田耕平, 中野あゆみ, 渡邊令子

    新潟大学高等教育研究   7   17 - 24   2019

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  • Gluten-free rice breading using composited rice flour and pre-germinated brown rice flour for health benefits Reviewed

    W. Kupkanchanakul, T. Yamaguchi, O. Naivikul

    J. Nutr. Sci. Vitaminol.   65   S206 - S211   2019

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  • Evaluation of postprandial glycemic response and physical properties of high-amylose rice “Koshinokaori” Reviewed

    T. Yamaguchi, Y. Enoki, K. Sasagawa, S. Fujimura

    J. Nutr. Sci. Vitaminol.   65   S117 - S121   2019

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  • Investigation of Seasonal Changes in Antioxidant Contents and Radical-scavenging Activity of Commercial Vegetables and Commodity Distribution in Market

    新潟大学教育学部研究紀要 自然科学編   11 ( 1 )   71 - 82   2018.10

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  • 高アミロース米「越のかおり」の炊飯時における適正加水率の検討 Reviewed

    榎康明, 笹川克己, 藤村忍, 山口智子

    日本食品科学工会誌   65 ( 6 )   313 - 317   2018.6

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  • 家庭科教育における日常の住生活リスクに関する授業構想の検討

    飯野由香利, 中村和吉, 山口智子, 高木幸子

    新潟大学教育学部研究紀要 人文・社会科学編   10 ( 2 )   447 - 453   2018.3

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  • 食育関連指導案が準拠する小学校学習指導要領の内容事項に関する調査-インターネット検索による作成したデータベースを用いて-,

    細田耕平, 山口智子

    仁愛大学研究紀要 人間生活学部編   10   17 - 25   2018

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  • いもジェンヌの栽培活動を通した大学生の食育と小中学校教員としての資質の育成 Reviewed

    山口智子, 細田耕平, 前田洋介, 小野映介, 渡邊令子

    新潟大学高等教育研究   6   1 - 11   2018

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  • 新潟の食の魅力を通して大学生の食と健康への関心を高める教育プログラム Reviewed

    山口智子, 渡邊令子, 藤村忍, 城斗志夫, 井上誠, 谷口正之, 西海理之, 門脇基二

    新潟大学高等教育研究   5 ( 1 )   29 - 34   2017

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  • へぎそばをはじめとする市販乾麺の抗酸化性の比較調査

    山口智子, 金子桂子, 常谷柚里, 坂井淳一, 江口智美

    新潟大学教育学部研究紀要 人文・社会科学編   9 ( 2 )   293 - 299   2017

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  • 大学生の野菜摂取量と食教育の定着度との関係 Reviewed

    細田耕平, 山口智子, 渡邊令子

    新潟大学高等教育研究   5 ( 1 )   1 - 8   2017

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  • 家庭科教員養成において教科指導の力をつけるプログラムの検討

    高木幸子, 中村和吉, 飯野由香利, 山口智子, 杉村桃子

    新潟大学教育学部研究紀要 人文・社会科学編   9 ( 2 )   283 - 292   2017

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  • 家庭科教育における食生活のリスクに着目した授業構想の検討

    山口智子, 飯野由香利, 中村和吉, 高木幸子

    新潟大学教育学部研究紀要 人文・社会科学編   10 ( 1 )   157 - 165   2017

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  • 蒸しかまどで炊いた米飯の物性とおいしさの評価

    山口智子

    新潟大学教育学部研究紀要 自然科学編   10 ( 1 )   83 - 90   2017

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  • Effect of procedure parameters on the antioxidant property of olive leave extracts Reviewed

    L. Q. Jiang, T. Yamaguchi, H. Takamura, T. Matoba

    Asia Pacific J. Clin. Nutr.   15 ( supplement2 )   S107   2016.10

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  • 奈良県在来の丸ナス‘矢田系’およびナスF1数品種間における調理・加工適性の差異 Reviewed

    西本登志, 後藤公美, 山口智子, 吉田裕一

    園芸学研究   15 ( 3 )   221 - 231   2016

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    DOI: 10.2503/hrj.15.221

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  • グルテンフリー米粉パンの生地の膨化と食味に対する電解水の影響

    山口智子

    新潟大学教育学部研究紀要 人文・社会科学編   9 ( 1 )   113 - 123   2016

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  • 米粉麺の性状に及ぼす油脂添加の影響

    山口智子, 池田千穂, 時田茉実, 坂井淳一

    新潟大学教育学部研究紀要 人文・社会科学編   8 ( 2 )   157 - 166   2016

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  • Effects of Pit Fermentation and Thermal Cooking Process on the Antioxidant Activity and Components of Pangium edule Seeds Reviewed

    M. Santoso, T. Yamaguchi, T. Matoba, H. Takamura

    J. Cook. Sci. Jpn.   47 ( 4 )   202 - 213   2014.4

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    DOI: 10.11402/cookeryscience.47.202

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  • 地域住民の行動変容を目指した温泉資源と地域環境の活用による保養モデルの開発

    村山 敏夫, 山口 智子, 豊島 剛志, 本田 明治, 白井 述, 田中 誠二

    日本健康開発財団研究年報   34 ( 34 )   21 - 28   2013.6

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  • カリキュラムマップを用いた成績評価に基づく学習成果の可視化(1)科目の到達目標からのボトムアップアプローチ Reviewed

    五十嵐由利子, 中村和吉, 高木幸子, 高橋桂子, 山口智子, 杉村桃子, 生田孝至, 後藤康志, 佐藤喜一

    新潟大学高等教育研究   1 ( 1 )   1 - 8   2013

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  • 家庭科教員養成における教科専門と教科教育の連携-教科教育法における連携の試みと学習成果の事例検討-

    高木幸子, 山口智子, 中村和吉, 高橋桂子, 杉村桃子, 飯野由香利

    新潟大学教育学部研究紀要   6 ( 1 )   99 - 107   2013

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  • Radical-scavenging Activity of Chicken Meat Reviewed

    TSUYUGUCHI Sayuri, YAMAGUCHI Tomoko, TAKAMURA Hitoshi, MATOBA Teruyoshi

    Journal of Cookery Science of Japan   45 ( 6 )   429 - 437   2012.12

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:The Japan Society of Cookery Science  

    We evaluated the radical-scavenging activity and antioxidative components in chicken meat. Meat samples from three kinds of broiler chicken (thigh, chest, sasami, wing, skin, liver and gizzard), jidori (thigh, chest, sasami, wing, skin, liver and gizzard), and herb-fed chicken (thigh and chest) were tested. The radical-scavenging activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 8-hydroperoxy-2'-deoxyguanosine oxidation methods. The amounts of ascorbic acid, tocopherol, polyphenol and glutathion were also determined as possible antioxidative components. All the samples of the chicken meat had radical-scavenging activity, the liver having particularly high activity. The chest meat had significantly higher activity than the other parts of the herb-fed chicken and jidori. Among the antioxidative components, the amount of glutathion was very low, and almost no ascorbic acid or tocopherol was present. However, the herb-fed chicken had significantly higher polyphenol activity than the broilers in the thigh and chest samples,which may have be due to the herb-feeding. These results demonstrate that the antioxidative components in the feed can be transported to the chicken meat.

    DOI: 10.11402/cookeryscience.45.429

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    Other Link: http://dl.ndl.go.jp/info:ndljp/pid/10816124

  • Changes in the Antioxidant Activity of Shredded Red and Green Cabbages during Cold Storage and the Effect of Packaging, Washing and Sterilization Reviewed

    C. Myojin, K. Watanabe, T. Yamaguchi, T. Matoba, H. Takamura

    Trans. Jpn. Soc. Refrig. Air Cond. Eng.   29 ( 4 )   383 - 391   2012.12

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  • 大和野菜の一般成分および抗酸化力の評価 Reviewed

    山口智子, 原初代, 西本登志, 的場輝佳, 髙村仁知

    日本調理科学会誌   45 ( 3 )   197 - 203   2012.3

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    DOI: 10.11402/cookeryscience.45.197

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  • 調理過程における野菜類の抗酸化性の評価に関する研究 Invited

    山口智子

    日本調理科学会誌   45 ( 2 )   88 - 95   2012.2

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    DOI: 10.11402/cookeryscience.45.88

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  • Antioxidant and DNA damage prevention activities of the edible parts of gnetum gnemon and their changes upon heat treatment Reviewed

    Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura

    Food Science and Technology Research   16 ( 6 )   549 - 556   2010.11

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    In this paper we report on the antioxidant components and activities of the edible parts of Gnetum gnemon (young and mature leaves, seed skin and endosperm), as well as their ability to inhibit DNA damage. Since Gnetum gnemon is usually consumed daily as a boiled vegetable, we also measured the effect of boiling on the antioxidant components and activities. The mature leaves contain the greatest levels of antioxidant components, followed by the young leaves. Accordingly, the mature and young leaves possess the highest antioxidant component and DNA damage prevention activities. However, the endosperm also has significant activity in ORAC, peroxyl radical-scavenging activity and DNA damage prevention activity at higher concentrations. Boiling decreased the amount of antioxidant components as well as the antioxidant activities in all edible parts examined, except for the seed skin. The results presented here indicate that the edible parts of G. gnemon are a potential source of natural antioxidants and can be beneficial, consumed as a daily vegetable or processed into an extract for use as a food additive.

    DOI: 10.3136/fstr.16.549

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  • サトイモの調理適性に関する品種・系統間差 Reviewed

    西本登, 前川寛之, 山口智子, 高村仁知

    日本調理科学会誌   42 ( 2 )   129 - 134   2009.2

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    DOI: 10.11402/cookeryscience.42.129

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  • 地産地消と大学生における食育-奈良漬プロジェクト- Invited

    山口智子

    冷凍   84 ( 983 )   770 - 776   2009

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  • Effect of feeding on the radical-scavenging activity of chickens Reviewed

    Tsuyuguchi Sayuri, Yamaguchi Tomoko, Takamura Hitoshi, Matoba Teruyoshi

    Abstracts of the Annual Meeting of the Japan Society of Cookery Science   21 ( 0 )   1057 - 1057   2009

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    DOI: 10.11402/ajscs.21.0.1057.0

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  • Effect of cooking on the antioxidant properties of coloured peppers Reviewed

    Ai Mey Chuah, Ya-Chi Lee, Tomoko Yamaguchi, Hitoshi Takamura, Li-Jun Yin, Teruyoshi Matoba

    FOOD CHEMISTRY   111 ( 1 )   20 - 28   2008.11

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    Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and raw peppers were analyzed for radical-scavenging activity (RSA) and total polyphenol content (TP) using 1,1-diphenyl-2-picrylhydrazyl-high-pressure liquid chromatography (DPPH)-HPLC and Folin-Ciocalteu methods, respectively. The samples were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoid content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers show marked differences (P < 0.05) in the RSA, TP and AsA when cooked for 5 min in boiling water with further reduction observed after boiling for 30 min. This may be due to the leaching of antioxidant compounds from the pepper into the cooking water during the prolonged exposure to water and heat. Therefore, it is vital to use less water and cooking time and also to consume the water used for boiling so as to obtain the optimum benefits of bioactive compounds present in peppers. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules. (C) 2008 Elsevier Ltd. All rights reserved.

    DOI: 10.1016/j.foodchem.2008.03.022

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  • Changes in the radical-scavenging activity of bitter gourd (Momordica charantia L.) during freezing and frozen storage with or without blanching Reviewed

    C. Myojin, N. Enami, A. Nagata, T. Yamaguchi, H. Takamura, T. Matoba

    JOURNAL OF FOOD SCIENCE   73 ( 7 )   C546 - C550   2008.9

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    The effects of blanching, freezing, and frozen storage on the retention of radical-scavenging activity (RSA), total phenolics, and ascorbic acid in bitter gourd were investigated. Blanching of sliced bitter gourd resulted in considerable losses of RSA and total phenolics, and most extensively, of ascorbic acid. In the subsequent frozen storage at -18 degrees C, RSA and total phenolic content of unblanched and blanched bitter gourd underwent little change for 90 d then gradually declined, but at -40 degrees C, they practically remained unchanged throughout the entire storage period. On the contrary, ascorbic acid content of both unblanched and blanched bitter gourd decreased abruptly at the early stage in frozen storage. The results show that blanching of bitter gourd improves the retention of RSA and total phenolics during subsequent frozen storage but markedly aggravated loss of ascorbic acid. Finally, it is to be noted that RSA, total phenolics, and ascorbic acid originally contained in the raw bitter gourd were overall best retained by quick freezing followed by frozen storage at -40 degrees C without preceding blanching.

    DOI: 10.1111/j.1750-3841.2008.00886.x

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  • 地域の食材を活かした奈良のご当地アイスの開発 Invited

    山口智子

    食品工業   51 ( 11 )   57 - 68   2008.6

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  • Antioxidant activity of traditional Chinese medicinal herbs

    Ya-Chi Lee, Ai Mey Chuah, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   14 ( 2 )   205 - 210   2008.3

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    Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and pharmacological benefits. In the present study, 25 types of herbs commonly used in Chinese medicinal culinary diets were quantitatively investigated for their various antioxidant activities. Using the 1,1-diphenyl-2-picrylhydrazyl high pressure liquid chromatography and 2-deoxyguanosine oxidation methods, the highest antioxidant activity was found in chrysanthemum (Ju Hua), followed by hawthorn (Shan Zha), licorice root (Gan Cao), hibiscus (Luo Shen Hua), cassia seed (Jue Ming Zi) and Chinese wolfberry (Gou Gi), while poria (Fu Ling) and adlay (Yi Yi Ren) contained the lowest antioxidant activity. The same trend was also observed for total phenolic content using the Folin-Ciocalteu method. Ascorbic acid and tocopherol were only detected in trace amounts, suggesting that phenolic compounds may be the main contributors to herbal antioxidant activities.

    DOI: 10.3136/fstr.14.205

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  • Changes in the radical-scavenging activity of shredded vegetables during storage Reviewed

    Chiho Myojin, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   14 ( 2 )   198 - 204   2008.3

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    In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.

    DOI: 10.3136/fstr.14.198

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  • Water soluble proteinous substances as free radical-scavengers in fish Reviewed

    Anuradha Bhadra, Yuko Ootake, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   13 ( 4 )   418 - 421   2007.11

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    The role of high molecular weight compounds in the radical-scavenging activity of horse mackerel muscle was evaluated. After denaturation by boiling or by adding TCA solution, 30% of the total activity remained in the water extract. Fractions containing high molecular weight compounds showed both 1,1diphenyl-2-picrylhydrazyl and peroxy radical-scavenging activity. These results indicate that water-soluble protein in fish muscle is responsible for the radical-scavenging activity.

    DOI: 10.3136/fstr.13.418

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  • Changes in radical-scavenging activity of vegetables during different thermal cooking processes. Reviewed

    T. Yamaguchi, Y. Oda, M. Katsuda, T. Inakuma, Y. Ishiguro, K. Kanazawa, H. Takamura, T. Matoba

    J. Cook. Sci. Jpn.   40 ( 3 )   127 - 137   2007.3

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    DOI: 10.11402/cookeryscience1995.40.3_127

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  • Effect of thermal treatment on radical-scavenging activity of some spices Reviewed

    Mahmuda Khatun, Satomi Eguchi, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   12 ( 3 )   178 - 185   2006.8

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:KARGER  

    Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6 h) at 100 degrees C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 mu mol Trolox eq./g), peroxy radical-scavenging activity (31-1019 mu mol Trolox eq./g), and total phenol content (5-1267 mu mol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

    DOI: 10.3136/fstr.12.178

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  • 種々の乳製品のラジカル捕捉活性 Reviewed

    石渡仁子, 山口智子, 高村仁知, 的場輝佳

    日本調理科学会誌   39 ( 4 )   267 - 270   2006.8

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    DOI: 10.11402/cookeryscience1995.39.4_267

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  • Effect of thermal treatment on radical-scavenging activity of some spices Reviewed

    Mahmuda Khatun, Satomi Eguchi, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   12 ( 3 )   178 - 185   2006.8

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    Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019 μmol Trolox eq./g), and total phenol content (5-1267 μmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

    DOI: 10.3136/fstr.12.178

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  • Stabilizing effect of grape seed extract on ascorbic acid Reviewed

    Satoshi Kitao, Madoka Teramoto, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   12 ( 1 )   15 - 21   2006.2

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:KARGER  

    L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relatively stable under acidic conditions. The present study investigated the effect of grape seed extract (GSE), which contains proanthocyanidins, on the stability of AsA under neutral and alkaline conditions. The addition of GSE to AsA solution in 3,3'-dimethylglutaric acid-tris(hydroxymethyl)aminomethane-2-amino-2-methyl1,3-propanediol (GTA) (50 mM, pH 7.0 or 10.0) buffer significantly increased the remaining amount of AsA and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, compared with those of AsA alone. In particular, it was clarified that GSE contributed to the stability of AsA at an alkaline pH. We also investigated the effect of GSE on the stability of AsA under quasi-physiological conditions. It was revealed that GSE stabilized AsA in simulated intestinal juice (pH 8.5) at 37 degrees C. DPPH radical-scavenging activity was closely correlated with the remaining amounts of AsA. The present results, although not directly transferable to in vivo conditions, suggest that GSE may stabilize AsA under neutral and alkaline conditions and affect the physiological activity of AsA.

    DOI: 10.3136/fstr.12.15

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  • Antioxidant components and activities in fermented seeds of Pangium edule Reinw. (kluwak) and their changes during cooking process. Reviewed

    M. Santoso, T. Yamaguchi, H. Takamura, T. Matoba

    Asia Pacific J. Clin. Nutr.   15 ( Supplement2 )   S112   2006

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  • Effect of procedure parameters on the antioxidant property of olive leave extracts Reviewed

    L. Q. Jiang, T. Yamaguchi, H. Takamura, T. Matoba

    Asia Pacific J. Clin. Nutr   15 ( supplement2 )   S107   2006

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  • Characteristics of Shodo Island olive oils in Japan: Fatty acid composition and antioxidative compounds Reviewed

    LQ Jiang, T Yamaguchi, H Takamura, T Matoba

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   11 ( 3 )   254 - 260   2005.11

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    The fatty acid composition, total phenol content and tocopherol content of olive oils from Shodo Island of Japan were analyzed for different varieties, maturation stages and extraction methods. Radical-scavenging activity of olive oils was also determined spectrophotometrically by measuring the disappearance of 1,1-diphenyl-2-picrylhydrazyl radical at 517 nm. The differences in fatty acids composition, total phenol and tocopherol content in virgin olive oils were not great among the varieties. The content of oleic acid was in range of 66-78%. Though virgin olive oils contained more phenolic compounds than hexane-extracted olive oils, tocophenol content was not very different. In hexane-extracted olive oils, the total phenol content decreased during olive maturation. The tocopherol content of three types of olive oils also decreased during maturation. Still, large amounts of phenolic compounds remained in the olive residue after hexane extraction. The contribution of tocopherols to radical-scavenging activity was 39-61% in virgin olive oil, which suggests that both tocopherols and phenolic compounds contribute to radical-scavenging activity.

    DOI: 10.3136/fstr.11.254

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  • Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis Reviewed

    Qin Yan Zhu, Derek D. Schramm, Heidrun B. Gross, Roberta R. Holt, Sun H. Kim, Tomoko Yamaguchi, Catherine L. Kwik-Uribe, Carl L. Keen

    Clinical and Developmental Immunology   12 ( 1 )   27 - 34   2005.3

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    Cocoa can be a rich source of antioxidants including the flavan-3-ols, epicatechin and catechin, and their oligomers (procyanidins). While these flavonoids have been reported to reduce the rate of free radical-induced erythrocyte hemolysis in experimental animal models, little is known about their effect on human erythrocyte hemolysis. The major objective of this work was to study the effect of a flavonoid-rich cocoa beverage on the resistance of human erythrocytes to oxidative stress. A second objective was to assess the effects of select purified cocoa flavonoids, epicatechin, catechin, the procyanidin Dimer B2 and one of its major metabolites, 3′-O-methyl epicatechin, on free radical-induced erythrocyte hemolysis in vitro. Peripheral blood was obtained from 8 healthy subjects before and 1, 2, 4 and 8 h after consuming a flavonoid-rich cocoa beverage that provided 0.25 g/kg body weight (BW), 0.375 or 0.50 g/kg BW of cocoa. Plasma flavanol and dimer concentrations were determined for each subject. Erythrocyte hemolysis was evaluated using a controlled peroxidation reaction. Epicatechin, catechin, 3′-O-methyl epicatechin and (-)-epicatechin-(4β &gt
    8)-epicatechin (Dimer B2) were detected in the plasma within 1 h after the consumption of the beverage. The susceptibility of erythrocytes to hemolysis was reduced significantly following the consumption of the beverages. The duration of the lag time, which reflects the capacity of cells to buffer free radicals, was increased. Consistent with the above, the purified flavonoids, epicatechin, catechin, Dimer B2 and the metabolite 3′-O-methyl epicatechin, exhibited dose-dependent protection against AAPH-induced erythrocyte hemolysis at concentrations ranging from 2.5 to 20 μM. Erythrocytes from subjects consuming flavonoid-rich cocoa show reduced susceptibility to free radical-induced hemolysis (p &lt
    0.05). © 2005 Taylor &amp
    Francis Group Ltd.

    DOI: 10.1080/17402520512331329514

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  • 揚げ調理過程における小豆島バージンオリーブオイルのラジカル捕捉活性の変化, Reviewed

    蒋立勤, 山口智子, 高村仁知, 的場輝佳

    家政学研究   51 ( 2 )   59 - 64   2005.3

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  • Radical-scavenging activity: Role of antioxidative vitamins in some fish species Reviewed

    A. Bhadra, T. Yamaguchi, H. Takamura, T. Matoba

    Food Science and Technology Research   10 ( 3 )   264 - 267   2004.8

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    To evaluate fish as free radical scavengers in the human diet, we examined the radical-scavenging activity of some marine fish tissue commonly consumed in Japan, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 2′-deoxyguanosine oxidation method. All fishes showed high DPPH (259-2225 μmol Trolox eq./100g) and oxygen (1059-8018 μmol Trolox eq./100g) radical-scavenging activity. Ascorbic acid and tocopherol content were determined as free radical-scavenging compounds and ranged from 0.6-7.8 and 0.5-16.6 mg/100 g fresh weight, respectively. Fish liver and skin showed higher contents of these antioxidative compounds than other parts, although their contribution to DPPH radical scavenging activity was negligible. Unlike vegetables some other compounds seem to be responsible for the high scavenging activity of fish.

    DOI: 10.3136/fstr.10.264

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  • Change in the radical-scavenging activity of quercetin and epigallocatechin gallate during heat treatment. Reviewed

    M. Murakami, T. Yamaguchi, H. Takamura, T. Matoba

    J. Home Econ. Jpn.   55 ( 3 )   213 - 217]   2004.3

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    DOI: 10.11428/jhej1987.55.213

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  • Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds Reviewed

    M Murakami, T Yamaguchi, H Takamura, T Matoba

    JOURNAL OF FOOD SCIENCE   69 ( 1 )   C7 - C10   2004.1

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    Rutin, luteolin, luteolin-7-glucoside, and chlorogenic acid gradually decomposed during heating at 100 degreesC. Even though they rapidly decomposed at 180 degreesC, some decomposition products still had radical-scavenging activity. When rutin was heated in the presence of chlorogenic acid, decomposition of rutin was almost totally inhibited at 100 degreesC, but was reduced at 180 degreesC. These results suggest that the radical-scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing.

    DOI: 10.1111/j.1365-2621.2004.tb17848.x

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  • DPPH radical-scavenging activity and polyphenol content in dried fruits Reviewed

    K. Ishiwata, T. Yamaguchi, H. Takamura, T. Matoba

    Food Science and Technology Research   10 ( 2 )   152 - 156   2004

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:S. Karger AG  

    The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this activity was also determined. All dried fruits contained DPPH radical-scavenging activity with hawthorn, apricot and blueberry having the highest. Other dried fruits containing rind also had high activity. The DPPH radical-scavenging activity and polyphenol content of dried fruits were highly correlated.

    DOI: 10.3136/fstr.10.152

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  • Changes in the radical-scavenging activity of sliced red and green cabbages during storage Reviewed

    C Myojin, T Yamaguchi, H Takamura, T Matoba

    BIOFACTORS   21 ( 1-4 )   297 - 299   2004

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    Vegetables are rich source of antioxidative components such as ascorbic acid and polyphenols, which scavenge free radicals and reactive oxygen species and prevent life-style related diseases. In this work, the changes of radical-scavenging activity in shredded red and green cabbage leaves during storage were determined as well as ascorbic acid and polyphenol contents.
    Shredded cabbage leaves were stored at 10degreesC for 7 days in the presence or absence of oxygen. Radical-scavenging activity, ascorbic acid content, and polyphenol content of shredded cabbage leaves remained for 7 days in the presence and absence of oxygen. These results demonstrate that the radical-scavenging activity, ascorbic acid, and polyphenols are stable in shredded cabbage leaves and that oxygen does not affect the activity and active components.

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  • Effects of ascorbic acid and α-tocopherol on antioxidant activity of polyphenolic compounds Reviewed

    M. Murakami, T. Yamaguchi, H. Takamura, T. Matoba

    Journal of Food Science   68 ( 5 )   1622 - 1625   2003

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:Institute of Food Technologists  

    The effects of ascorbic acid and α-tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α-tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH-HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α-tocopherol showed synergistic effects.

    DOI: 10.1111/j.1365-2621.2003.tb12302.x

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  • Influence of polyphenol and ascorbate oxidases during cooking process on the radicalscavenging activity of vegetables Reviewed

    Tomoko Yamaguchi, Mamiko Katsuda, Yuka Oda, Junji Terao, Kazuki Kanazawa, Shunji Oshima, Takahiro Inakuma, Yukio Ishlguro, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   9 ( 1 )   79 - 83   2003

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:S. Karger AG  

    The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were investigated. In the case of burdock and lettuce, which have a high activity of polyphenol oxidase, the radical-scavenging activity and the content of total phenol and chlorogenic acid decreased drastically within 1 min. In the case of broccoli, however, only a small decrease of radical-scavenging activity was observed, and total phenol and chlorogenic acid decreased almost not at all. The decrease of the activity in broccoli depended on the oxidation of ascorbic acid by ascorbate oxidase. None of these compounds decreased after the enzymes had been inactivated by heating.

    DOI: 10.3136/fstr.9.79

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  • 市販アルコール飲料の保存中におけるDPPHラジカル捕捉活性とアスコルビン酸量・ポリフェノール量の変化 Reviewed

    石渡仁子, 山口智子, 高村仁知, 的場輝佳

    家政学研究   50 ( 1 )   48 - 55   2003

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  • Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction Reviewed

    M Murakami, A Shigeeda, K Danjo, T Yamaguchi, H Takamura, T Matoba

    JOURNAL OF FOOD SCIENCE   67 ( 1 )   93 - 96   2002.1

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    The relationship of radical-scavenging activity and formation of brightly colored pigments in the early stage of the Maillard reaction was investigated. The Maillard reaction products of xylose with glycine, histidine, and arginine formed blue, yellow, and red color pigments, respectively, in the early stage. Although radical-scavenging activity was found in the early stages of the Maillard reaction, the scavenging activity appeared before the formation of the pigments. The radical-scavenging activity in the early stage of the Maillard reaction was derived from uncolored reaction products smaller than the brightly colored pigments.

    DOI: 10.1111/j.1365-2621.2002.tb11365.x

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  • A comparative study on the various in vitro assays of active oxygen scavenging activity in foods Reviewed

    M. Murakami, T. Yamaguchi, H. Takamura, T. Matoba

    Journal of Food Science   67 ( 2 )   539 - 541   2002

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:Institute of Food Technologists  

    Various in vitro assays of active oxygen-scavenging activity in foods were compared by evaluating the activity of 13 food phenolic compounds and Trolox. 1,1-Diphenyl-2-picrylhydrazyl (DPPH)-HPLC and liposome oxidation methods were sensitive for these compounds, while deoxyribose oxidation and Randox kit methods were less sensitive. The deoxyguanosine oxidation method could not determine the activity since food polyphenols were pro-oxidative in this assay. Among these assays, the DPPH-HPLC method was shown to be the best since the liposome oxidation method is affected more by the structure of phenolic compounds than the DPPH-HPLC method.

    DOI: 10.1111/j.1365-2621.2002.tb10634.x

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  • Radical-scavenging activity of chicken meat Reviewed

    Tsuyuguchi Sayuri, Yamaguchi Tomoko, Takamura Hitoshi, Matoba Teruyoshi

    Abstracts of the Annual Meeting of the Japan Society of Cookery Science   14 ( 0 )   136 - 136   2002

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    Publisher:The Japan Society of Cookery Science  

    DOI: 10.11402/ajscs.14.0.136.0

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  • Change in radical-scavenging activity of spices and vegetables during cooking Reviewed

    H Takamura, T Yamaguchi, J Terao, T Matoba

    BIOACTIVE COMPOUNDS IN FOODS   816   34 - 43   2002

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:AMER CHEMICAL SOC  

    The change in radical-scavenging activity of vegetables and spices during cooking was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. After boiling of vegetables, the radical-scavenging activity increased in burdock, green pepper, asparagus, eggplant, and carrot, while the activity in other vegetables decreased. In most cases, however, the total activity of cooked vegetable and cooking water was higher than that of fresh vegetables. Microwave heating increased the radical-scavenging activity in 9 of 14 vegetables. These results suggest that the intake of vegetables with cooking water or microwave-cooked vegetables can be recommended to use radical-scavenging components efficiently. In the process of curry cooking, the radical-scavenging activity of spices decreased, while that of vegetables increased. The radical-scavenging activity of curry also decreased after heating.

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  • Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity Reviewed

    Tomoko Yamaguchi, Taeko Mizobuchi, Rie Kajikawa, Hiroko Kawashima, Fumiko Miyabe, Junji Terao, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   7 ( 3 )   250 - 257   2001

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:S. Karger AG  

    The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.

    DOI: 10.3136/fstr.7.250

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  • カレーの調理過程におけるラジカル捕捉活性の変化 Reviewed

    髙村仁知, 山口智子, 林恵里奈, 藤本さつき, 的場輝佳

    日本家政学会誌   50 ( 11 )   1127 - 1132   1999.11

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    DOI: 10.11428/jhej1987.50.1127

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  • Radical-Scavenging Activities of Fish and Fishery Products Reviewed

    Mosammat Nazmanara Khanum, Tomoko Yamaguchi, Sachiko Hiroishi, Fumi Muraoka, Hitoshi Takamura, Teruyoshi Matoba

    Food Science and Technology Research   5 ( 2 )   193 - 199   1999

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:S. Karger AG  

    A total of 45 Japanese and Bangladeshi water fish and fishery products were investigated for radical-scavenging activity using a 1,1-diphenyl-2-picrylhydrazyl- HPLC method. Among the 35 Japanese fish and fishery products (37 items), cutlassfish showed the highest activity (565.7 mg Trolox eq/100 g) and seaweed showed the lowest (24.9 mg Trolox eq/100 g) on a fresh weight basis. Dried bonito, crab (abdomen), Pacific saury, horse mackerel, skipjack, halfbeak, tuna, sand borer, Pacific mackerel, barracuda and anglerfish showed activities of over 100 mg Trolox eq/100 g. The radical-scavenging activities of 10 Bangladeshi fish and fishery products varied from 37.9 to 202.1 mg Trolox eq/100 g. The stronger activity of cutlassfish was attributed to its silver colored skin. The active component was suggested to be uric acid, the metabolic end-product of guanine.

    DOI: 10.3136/fstr.5.193

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  • Radical-scavenging activity of cabbages and Chinese cabbages cultivated with organic and inorganic fertilizers Reviewed

    Tomoko Yamaguchi, Megumi Murakami, Kimiko Ishiwata, Hitoshi Takamura, Akihiko Arakawa, Hiromi Otani, Junji Terao, Teruyoshi Matoba

    Nippon Shokuhin Kagaku Kogaku Kaishi   46 ( 9 )   604 - 608   1999

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:Japanese Society for Food Science and Technology  

    The radical-scavenging activity of cabbage and Chinese cabbage cultivated by using organic and inorganic fertilizers were compared. Mixture of rapeseed oil cake, poultry feces and humus was used as organic fertilizer. The effect of composting with cowdung or rice straw on the radical-scavenging activity of cabbage was also investigated. The radical-scavenging activity was evaluated by measuring the decrease of 1,1-diphenyl-2-picrylhydrazyl detected at 517 nm by HPLC. Ascorbic acid content of cabbage and Chinese cabbage was also determined by HPLC. The radical-scavenging activity and ascorbic acid content of cabbage and Chinese cabbage were not significantly different between the products grown by using organic and inorganic fertilizers. Application of compost did not affect on the radical-scavenging activity and ascorbic acid content.

    DOI: 10.3136/nskkk.46.604

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  • 市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査 Reviewed

    山口智子, 芳賀しのぶ, 永井敬子, 髙村仁知, 的場輝佳

    日本家政学会誌   49 ( 11 )   1241 - 1247   1998.11

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    DOI: 10.11428/jhej1987.49.1241

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  • HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl Reviewed

    T Yamaguchi, H Takamura, T Matoba, J Terao

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   62 ( 6 )   1201 - 1204   1998.6

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:TAYLOR & FRANCIS LTD  

    An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picryIhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement.

    DOI: 10.1271/bbb.62.1201

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    Language:Japanese Book type:Textbook, survey, introduction

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  • 新潟市8大学連携「食育・健康づくり」研究事業, 地産地消推進のための調査及び実証業務 事業成果報告書

    山口智子他( Role: Contributor ,  「地産地消推進のための調査及び実証業務「新潟産野菜の利用・機能性に関する研究」pp5-13)

    新潟市8大学連携「食育・健康づくり」研究事業  2011.3 

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  • 「調理文化の地域性と調理科学」報告書-行事食・儀礼食-

    山口智子他( Role: Contributor ,  p71)

    日本調理科学会「調理文化の地域性と調理科学」特別研究委員会  2011 

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  • 現代的教育ニーズ取組支援プログラム2006年度報告書

    山口智子他( Role: Contributor ,  「奈良漬プロジェクト」, pp44-49)

    国立大学法人奈良女子大学生活環境学部  2007.3 

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  • 日本調理科学会編 『新版 総合調理科学事典』

    山口智子他, 編者, 大越ひろ, 渋川祥子, 下村道子, 野中雅彦, 畑江敬子, 的場輝佳, 村山篤子, 和田淑子( Role: Joint author)

    光生館  2006.9 

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  • Polyphenols Communications 2006

    M. Kiyota, N. Koizumi, A. Watanabe, K. Nakamura, T. Yamaguchi, H. Takamura, T. Matoba( Role: Joint author ,  "Variations of Components Contents in the Order of Development of Leaves and in the Part of a Leaf of Spinach" “Change in functionality components of Radish sprouts with growth stage”)

    XXIII International Conference on Polyphenols  2006 

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  • Bioactive Compounds in Foods: Effects of Processing and Storage, ACS Symposium Series 816

    H. Takamura, T. Yamaguchi, J. Terao, T. Matoba他( Role: Joint author ,  “Change in radical-scavenging activity of spice and vegetables during cooking” pp34-43)

    American Chemical Society  2002.8 

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  • 食に関する助成研究調査報告書

    的場輝佳, 髙村仁知, 山口智子( Role: Joint author ,  植物性食素材のラジカル捕捉活性と調理加工による変化」No.15, p75-82)

    財団法人すかいらーくフードサイエンス研究所  2002 

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MISC

  • 調理過程における抗酸化ビタミンの評価 Invited

    山口智子

    食と医療   6   32 - 38   2018.7

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  • 大学を軸とした産学官連携の食品研究開発と教育の展開, Invited

    YAMAGUCHI Tomoko

    51 ( 7 )   78 - 80   2016

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  • 大学生による稲作とハーブ栽培から考える食育 Invited

    山口智子

    技術教室   706   26 - 31   2011.5

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  • New taste of ice cream using local and traditional food products in Nara Prefecture

    山口 智子

    The Food industry   51 ( 11 )   57 - 68   2008.6

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  • 「抗酸化力は加熱調理でどう変化するのか」 Invited

    山口智子

    毎日ライフ   ( 3月 )   93 - 94   2005.3

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  • 「野菜の加熱調理と抗酸化作用の関係-減る?増える?-」 Invited

    山口智子, 的場輝佳

    食生活   98 ( 10 )   84 - 89   2004.10

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  • Effects of polyphenol oxidase on polyphenols and radical-scavenging activity in vegetables.

    H Takamura, M Katsuda, Y Oda, T Yamaguchi, T Matoba

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY   223   U38 - U38   2002.4

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  • 植物性食素材のラジカル捕捉活性と調理加工による変化

    的場 輝佳, 高村 仁知, 山口 智子

    食に関する助成研究調査報告書   ( 15 )   75 - 82   2002

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  • Effects of heating on radical-scavenging activity and phenol content of vegetables.

    T Yamaguchi, T Mizobuchi, J Terao, H Takamura, T Matoba

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY   221   U21 - U21   2001.4

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  • Active oxygen scavenging activity of food phenolic compounds.

    H Takamura, M Murakami, T Yamaguchi, T Matoba

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY   221   U24 - U24   2001.4

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  • Change in radical-scavenging activity of spices and vegetables during cooking.

    H Takamura, T Yamaguchi, J Terao, T Matoba

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY   219   U52 - U52   2000.3

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    Web of Science

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  • Evaluation of free radical scavenging activity of beverages and vegetables by DPPH-HPLC method

    T Yamaguchi, H Takamura, T Matoba, J Terao

    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY   213   70 - AGFD   1997.4

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Presentations

  • 旧薪炭林の広葉樹資源の食への利活用に向けて Invited

    山口智子

    小千谷産学交流研究会 番外編 オンラインセミナー  2020.12 

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    Event date: 2020.12

    Presentation type:Public lecture, seminar, tutorial, course, or other speech  

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  • Antioxidant activity and polyphenols in main woody plant leaves growing forest floor in beech coppice in Uonuma, Niigata

    T. Yamaguchi, C. Nakashima, K. Mikame, T. Kamitani

    The 7th International Conference on Food factors 2019/ The 12th International Conference and Exhibition on Nutraceuticals and Functional Foods 2019 

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    Event date: 2018.12

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  • Evaluation of postprandial glycemic response and physical properties of high-amylose rice “Koshinokaori” cooked by pressure cooker

    T. Yamaguchi, Y. Enoki, S. Fujimura

    The 7th International Conference on Food factors 2019/ The 12th International Conference and Exhibition on Nutraceuticals and Functional Foods 2019 

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    Event date: 2018.12

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  • Gluten-free rice breading using composited rice flour and pre-germinated brown rice flour for health benefits

    W. Kupkanchanakul, T. Yamaguchi, O. Naivikul

    The 3rd International Symposium on Rice Science in Global Health  2018.11 

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    Event date: 2018.11

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  • 野菜を食べよう

    山口智子

    出雲崎高校オンライン講義  2021.2 

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  • Quality evaluation of gluten-free rice bread employing two types of rice flour with different amylose contents

    I. Korshunova, S. Kuremoto, T. Yamaguchi

    KAAB International Symposium 2021  2021.1 

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  • 高アミロース米“越のかおり”に対する糖類添加の影響

    山口智子, 小林万純, 水谷真琴, 藤村忍, 榎康明

    第67回日本栄養改善学会学術総会  2020.9 

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  • 食づくり実践型農と食のスペシャリスト養成プログラムにおける大学院生に対する教育効果の検討

    筒浦さとみ, 大谷真広, 大橋慎太郎, 清野誠喜, 西海理之, 山口智子

    第67回日本栄養改善学会学術総会  2020.9 

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  • 新潟砂丘さつまいも“いもジェンヌ”の冷蔵及び常温保存による品質変化

    春日景太, 石黒志実, 忍田真一朗, 小嶋優常, 寒河江侑加, 鈴木雅史, 平井奈実, 大谷真広, 筒浦さとみ, 西海理之, 山口智子

    日本家政学会第72回大会  2020.5 

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  • 日本酒と食 「日本酒と食文化-新潟の郷土料理とのペアリング」

    山口智子

    2019年度後期 新潟大学公開講座 「日本酒学ことはじめ」  2019.12 

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  • 「調理」を科学する―調理が生み出す美味しさと健康―

    山口智子

    2019年度後期 新潟大学公開講座 「初心者でもわかりやすい「食の科学」」  2019.11 

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  • 大学生の牛乳・乳製品の嗜好性や摂取状況と酪農体験との関連性

    山口智子, 細田耕平, 吉田智佳子, 田中知佳, 渡邊令子

    第66回日本栄養改善学会学術総会  2019.9 

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  • 野菜・野菜料理に対する大学生の目測による重量把握力の実態

    細田耕平, 山口智子, 中野あゆみ, 渡邊令子

    第66回日本栄養改善学会学術総会  2019.9 

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  • 新潟清酒と郷土料理のペアリングの検討-くろさき茶豆,鮭の酒びたし,のっぺを用いて-

    山口智子, 北川いずみ, 藤村忍

    日本調理科学会2019年度大会  2019.8 

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  • 新潟県の家庭料理-副菜にみる食文化の特徴-

    太田優子, 佐藤恵美子, 松田トミ子, 渡邊智子, 伊藤知子, 小谷スミ子, 山口智子, 伊藤直子, 長谷川千賀子, 山田チヨ, 玉木有子, 立山千草

    日本調理科学会2019年度大会  2019.8 

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  • さつまいも栽培活動を通した大学生の食育と小中学校教員としての資質の育成

    山口智子, 細田耕平, 前田洋介, 小野映介, 渡邊令子

    日本家政学会第71回大会  2019.5 

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  • 旧薪炭ブナ林における主要林床樹木の葉の抗酸化活性と総ポリフェノール量

    山口智子, 中嶋千佳, 紙谷智彦

    第130回日本森林学会大会  2019.3 

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  • 新潟のおいしい食のサイエンス Invited

    第10回サイエンス宿  2019.3 

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  • 日本酒と食-新潟の郷土料理とのマリアージュ-

    山口智子

    新潟大学『日本酒学』体験講座  2018.12 

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  • Evaluation of postprandial blood glucose response and physical properties of cooked rice of high amylose rice “Koshinokaori”

    T. Yamaguchi, Y. Enoki, K. Sasagawa, S. Fujimura

    The 3rd International Symposium on Rice Science in Global Health  2018.11 

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  • 日本酒と食 「日本酒と食文化-新潟の郷土料理とのマリアージュ‐」

    山口智子

    平成30年度 新潟大学公開講座 「日本酒学ことはじめ」  2018.11 

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  • 高アミロース米“越のかおり”の白飯およびトマトチキンライスの血糖応答評価

    山口智子, 榎康明

    第65回日本栄養改善学会学術総会  2018.9 

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  • 新潟県の家庭料理 主菜の特徴 主菜にみる食文化

    伊藤直子, 玉木有子, 佐藤恵美子, 山口智子, 伊藤知子, 太田優子, 立山千草, 小谷スミ子, 長谷川千賀子, 松田トミ子, 山田チヨ, 渡邊智子

    日本調理科学会平成30年度大会  2018.8 

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  • 新潟砂丘さつまいも“いもジェンヌ”の特性と食味の評価

    山口智子, 田村麻美子

    日本調理科学会平成30年度大会  2018.8 

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  • 米粉麺の物性に対するフノリと米粉アミロース含量の影響

    山口智子, 桐生久留実, 好田未里

    日本家政学会第70回大会  2018.5 

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  • Effect of different amylose content on the quality of Funori (Gloiopeltis furcata) added rice noodles International conference

    T. Yamaguchi, N. Horita, M. Niwano, S. Eguchi, Y. Enoki, K. Sasagawa, M. Kadowaki

    IUNS 21th International Congress of Nutrition  2017.10 

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  • 大学生の野菜摂取量と食教育との関連

    細田耕平, 山口智子, 渡邊令子

    第64回日本栄養改善学会学術総会  2017.9 

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  • 新潟県の家庭料理-おやつにみる食文化の特徴-

    佐藤恵美子, 山口智子, 伊藤知子, 伊藤直子, 太田優子, 小谷スミ子, 立山千草, 玉木有子, 長谷川千賀子, 松田トミ子, 山田チヨ, 渡邊智子

    学会平成29年度大会.1) (  2017.9 

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  • エゴマの葉および搾油滓を添加した麺の抗酸化性と食味評価

    山口智子, 堀田奈美, 庭野瑞紀, 坂井淳一

    日本調理科学会平成29年度大会  2017.9 

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  • 高アミロース米“越のかおり”の炊飯時における適正加水率の検討

    山口智子, 榎康明

    第64回日本栄養改善学会学術総会  2017.9 

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  • エゴマ搾油滓の抗酸化性とクッキーへ利用の検討

    山口智子, 小暮智子, 坂井淳一

    日本家政学会第69回大会  2017.5 

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  • フノリをつなぎとした米粉麺の加工におけるアミロース含量の影響

    山口智子, 庭野瑞紀, 堀田奈美, 江口智美

    第71回日本栄養・食糧学会大会  2017.5 

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  • Evaluation of cooking properties of high amylose rice “Koshinokaori” for health benefit International conference

    T. Yamaguchi, S. Hori, M. Yamaguchi, S. Fujimura, Y. Enoki, K. Sasagawa

    International Conference on Food for Health in Niigata 2016  2016.11 

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  • 加水条件の異なる高アミロース米飯の特性評価 International conference

    山口智子, 榎康明, 笹川克己

    第63回日本栄養改善学会学術総会  2016.9 

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  • Effects of adding oil and Funori (Gloiopeltis furcata) on the quality of rice noodles International conference

    T. Yamaguchi, C. Ikeda, M. Tokida, J. Sakai

    XXIII IFHE World Congress 2016  2016.8 

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  • ふのりをつなぎとした米粉麺の抗酸化性および物性の評価

    山口智子, 金子桂子, 常谷柚里, 江口智美

    日本調理科学会平成28年度大会  2016.8 

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  • 新潟県の家庭料理 主食の特徴 -多彩な米料理とソバに見る文化-

    佐藤恵美子, 伊藤直子, 山口智子, 立山千草, 玉木有子, 太田優子, 伊藤知子, 小谷スミ子, 山田チヨ, 松田トミ子, 渡邊智子, 長谷川千賀子

    日本調理科学会平成28年度大会  2016.8 

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  • 市販乾麺の抗酸化性および物性の比較調査 International conference

    山口智子, 金子桂子, 常谷柚里, 江口智美

    第68回大会日本家政学会  2016.5 

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  • Changes of Thai waxy rice (Oryza sativa L. cv. San-Pah-Tawng1) starch, protein, and phenol cpontent during pre-germination process International conference

    W. Kupkanchanakul, M. Kadowaki, M. Kubota, T. Yamaguchi, Y-C Shi, O. Naivikul

    RGJ-Ph.D. Congress XVI  2015.6 

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  • The impact of pre-germination process on the antioxidant activity of pre-germinated brown rice from three Thai rice cultivars International conference

    W. Kupkanchanakul, T. Yamaguchi, M. Kubota, M. Kadowaki, O. Naivikul

    East Asia Conference On Standardization of Rice Functions  2014.12 

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  • Varietal difference in the cooking aptitude of eggplant

    NISHIMOTO T, GOTO H, YAMAGUCHI T, NAKAKI A, YONEDA H, YAOKU Y

    園芸学研究. 別冊, 園芸学会大会研究発表要旨  2007.3 

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  • Varietal difference in the cooking aptitude of taro

    NISHIMOTO T, MAEGAWA H, YAMAGUCHI T, OOYA T, SHIMIZU Y, YAOKU Y, YONEDA H, MATOBA T

    園芸学会雑誌. 別冊, 園芸学会大会研究発表  2005.10 

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  • 市販清涼飲料およびアルコール飲料のラジカル捕捉活性 : 近畿支部 第28回研究発表会講演要旨

    石渡 仁子, 的場 輝佳, 山口 智子, 高村 仁知

    日本調理科学会誌  2001 

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  • 野菜およびスパイスの調理過程におけるフリーラジカル捕捉活性の変化 : 第1回 近畿支部, 東海・北陸支部合同研究発表会

    高村 仁知, 山口 智子, 寺尾 純二, 的場 輝佳

    日本調理科学会誌  2000 

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  • 小中学生の牛乳・乳製品の摂取意欲向上への酪農体験教育の効果の検証

    吉田智佳子, 小池こなつ, 藤崎愛花, 田中繁史, 西川孝一, 田中知佳, 細田耕平, 山口智子

    第67回日本栄養改善学会学術総会 

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Awards

  • 第38回一般財団法人日本健康開発財団 助成研究最優秀賞

    2013.3   一般財団法人日本健康開発財団   地域住民の行動変容を目指した温泉資源と地域環境の活用による保養モデルの開発

    村山 敏夫, 山口 智子, 豊島 剛志, 本田 明治, 白井 述, 田中 誠二

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    Award type:Award from publisher, newspaper, foundation, etc.  Country:Japan

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  • 平成23年度日本調理科学会 奨励賞

    2011.8   日本調理科学会  

    山口智子

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    Award type:Award from Japanese society, conference, symposium, etc.  Country:Japan

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  • 第1回若手研究者のための「国際交流研究基金」奨励賞

    2008.6   国際家政学会日本支部  

    山口智子

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    Award type:Award from international society, conference, symposium, etc.  Country:Japan

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  • 「第2回モノづくり連携大賞」特別賞

    2007.11   日刊工業新聞  

    奈良県, 植村牧場株式会社, A奈良支店朝市組合, 奈良漬製造業者, 社, 奈良市内中心商店街

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    Award type:Award from publisher, newspaper, foundation, etc.  Country:Japan

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Research Projects

  • コメ離れに対応する海藻つなぎ米粉麺の製造と特性評価

    2015.4

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

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  • 栄養成分や機能性成分を付加したグルテンフリー米粉パンの製造

    2012.4 - 2015.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

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  • 米粉食品の調理加工性と食味向上をもたらす機能水の解明

    2012.4 - 2015.3

    日本学術振興会  科学研究費助成事業  若手研究(B)

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    Grant type:Competitive

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  • 食料自給率向上につなげる米粉と地域特産野菜を活用した高機能性食品に関する研究

    2009.4 - 2011.3

    日本学術振興会  科学研究費助成事業  若手研究(B)

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    Grant type:Competitive

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  • インドネシア産植物を用いた機能性食品は日本人の食生活に受け入れられるか?

    2008.4 - 2011.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

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    Grant type:Competitive

    インドネシア産植物を用いた機能性食品は日本人の食生活に受け入れられるか?を検討している。

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  • 見た目の良い野菜は栄養性・機能性も優れているのか?

    2005.4 - 2008.3

    日本学術振興会  科学研究費助成事業  若手研究(A)

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    Grant type:Competitive

    見た目の良い野菜は栄養性・機能性も優れているのか?を検討した。

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  • 食べ合わせを考慮した機能性献立の設計

    2004.4 - 2006.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

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    Grant type:Competitive

    食品の機能性に関して、食べ合わせを考慮した機能性献立の設計を行った。

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  • 野菜に含まれるポリフェノールは咀嚼によってどのように変化するか

    2003.4 - 2005.3

    日本学術振興会  科学研究費助成事業  若手研究(B)

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    Grant type:Competitive

    野菜に含まれるポリフェノールは咀嚼によってどのように変化するか検討した。

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  • 野菜類のラジカル捕捉活性に対するポリフェノールオキシダーゼの影響

    2001.4 - 2003.3

    日本学術振興会  科学研究費助成事業  若手研究(B)

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    Grant type:Competitive

    野菜類のラジカル捕捉活性に対するポリフェノールオキシダーゼの影響を検討した。

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Teaching Experience

  • 生活科学教育教材研究

    2021
    Institution name:新潟大学

  • 保育内容指導法(環境)

    2021
    Institution name:新潟大学

  • 食物学II

    2021
    Institution name:新潟大学

  • 調理実習

    2020
    Institution name:新潟大学

  • 食品科学概論

    2020
    Institution name:新潟大学

  • 食と健康の科学

    2020
    Institution name:新潟大学

  • 実践型食づくりプロジェクト

    2019
    Institution name:新潟大学

  • 家庭電気・機械

    2018
    Institution name:新潟大学

  • 生活工学

    2018
    Institution name:新潟大学

  • 保育内容の研究(環境)

    2017
    -
    2019
    Institution name:新潟大学

  • 家庭科教育法(中等)II

    2016
    Institution name:新潟大学

  • スタディ・スキルズK

    2013
    Institution name:新潟大学

  • 生活システム概論

    2013
    -
    2017
    Institution name:新潟大学

  • 食品鑑別セミナー

    2013
    -
    2016
    Institution name:新潟大学

  • 生活科学セミナーA

    2013
    Institution name:新潟大学

  • 食環境科学特論

    2012
    -
    2019
    Institution name:新潟大学

  • 食環境科学演習

    2012
    -
    2018
    Institution name:新潟大学

  • 食環境研究

    2012
    -
    2018
    Institution name:新潟大学

  • 生活科学総合演習

    2012
    -
    2016
    Institution name:新潟大学

  • ライフステージ栄養学

    2012
    -
    2016
    Institution name:新潟大学

  • チームインターンシップ Ⅰ

    2012
    Institution name:新潟大学

  • チームインターンシップ Ⅱ

    2012
    Institution name:新潟大学

  • 「食べる」

    2012
    Institution name:新潟大学

  • 食環境科学応用実験

    2011
    -
    2015
    Institution name:新潟大学

  • 食=「人」に「良」

    2011
    Institution name:新潟大学

  • 地域・生活福祉実習(インターンシップ実習を含む)

    2011
    Institution name:新潟大学

  • 食物学I

    2010
    Institution name:新潟大学

  • 食物学実験実習II

    2010
    Institution name:新潟大学

  • 食環境科学基礎実験

    2010
    Institution name:新潟大学

  • 生活科学総論

    2010
    Institution name:新潟大学

  • 専門調理実習I

    2010
    -
    2018
    Institution name:新潟大学

  • 生活科学セミナーB

    2010
    -
    2018
    Institution name:新潟大学

  • 特定研究Ⅱ

    2010
    -
    2017
    Institution name:新潟大学

  • 特定研究Ⅰ

    2010
    -
    2016
    Institution name:新潟大学

  • 食生活論

    2010
    -
    2016
    Institution name:新潟大学

  • 調理とおいしさの科学実験

    2010
    -
    2014
    Institution name:新潟大学

  • 特定研究Ⅲ

    2010
    -
    2014
    Institution name:新潟大学

  • 食物科学実験実習II

    2010
    -
    2012
    Institution name:新潟大学

  • 新潟発『食べる』

    2010
    Institution name:新潟大学

  • 生活科学論

    2010
    Institution name:新潟大学

  • 専門調理実習II

    2009
    -
    2017
    Institution name:新潟大学

  • 調理とおいしさの科学

    2009
    -
    2017
    Institution name:新潟大学

  • 調理実習II

    2009
    -
    2017
    Institution name:新潟大学

  • 生活科学特別講義

    2009
    -
    2017
    Institution name:新潟大学

  • 食環境科学

    2009
    -
    2016
    Institution name:新潟大学

  • 食環境科学論演習

    2009
    -
    2014
    Institution name:新潟大学

  • 課題研究Ⅲ

    2009
    -
    2014
    Institution name:新潟大学

  • 食環境科学論特論

    2009
    -
    2014
    Institution name:新潟大学

  • 課題研究Ⅰ

    2009
    -
    2014
    Institution name:新潟大学

  • 課題研究Ⅱ

    2009
    -
    2014
    Institution name:新潟大学

  • 食環境科学研究

    2009
    -
    2014
    Institution name:新潟大学

  • 調理科学実習II

    2009
    -
    2011
    Institution name:新潟大学

  • 総合演習

    2009
    Institution name:新潟大学

  • 小学校家庭

    2008
    Institution name:新潟大学

  • 食物学実験実習I

    2008
    Institution name:新潟大学

  • 食物学課題の分析

    2008
    Institution name:新潟大学

  • 生活科学課題の分析B

    2008
    Institution name:新潟大学

  • 生活情報処理

    2008
    Institution name:新潟大学

  • 食物学演習

    2008
    Institution name:新潟大学

  • 情報処理演習

    2008
    Institution name:新潟大学

  • 卒業研究

    2008
    Institution name:新潟大学

  • 基本調理実習

    2008
    -
    2018
    Institution name:新潟大学

  • 調理実習I

    2008
    -
    2018
    Institution name:新潟大学

  • 食物学III

    2008
    -
    2017
    Institution name:新潟大学

  • 栄養学(食品学を含む.)

    2008
    -
    2016
    Institution name:新潟大学

  • 食物学IV

    2008
    -
    2016
    Institution name:新潟大学

  • 食物学実験実習III

    2008
    -
    2015
    Institution name:新潟大学

  • 調理科学

    2008
    -
    2013
    Institution name:新潟大学

  • 食生活環境論

    2008
    -
    2012
    Institution name:新潟大学

  • 調理科学実習I

    2008
    -
    2012
    Institution name:新潟大学

  • 食物科学実験実習I

    2008
    -
    2012
    Institution name:新潟大学

  • 食物科学実験実習III

    2008
    -
    2011
    Institution name:新潟大学

  • 生活科学課題の分析II

    2008
    -
    2009
    Institution name:新潟大学

  • 生活科学セミナーII

    2008
    -
    2009
    Institution name:新潟大学

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