Updated on 2022/12/01

写真a

 
JOH Toshio
 
Organization
Academic Assembly Institute of Science and Technology NOUGAKU KEIRETSU Professor
Faculty of Agriculture Department of Agriculture Professor
Title
Professor
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Degree

  • Doctor (Agriculture) ( 1993.3   Kyushu University )

Research Areas

  • Life Science / Food sciences

Research History (researchmap)

  • Niigata University   Faculty of Agriculture Department of Agriculture   Professor

    2017.4

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  • Niigata University   Faculty of Agriculture Department of Applied Biological Chemistry Applied Biological Chemistry   Professor

    2016.4 - 2017.3

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  • Niigata University   Graduate School of Science and Technology Life and Food Sciences   Associate Professor

    2007.4 - 2016.3

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  • Niigata University   Faculty of Agriculture Department of Applied Biological Chemistry   Associate Professor

    2007.4 - 2016.3

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  • Niigata University   Graduate School of Science and Technology Life and Food Sciences   Associate Professor

    2007.4 - 2016.3

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  • Niigata University   Faculty of Agriculture   Associate Professor (as old post name)

    1999.4 - 2007.3

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  • Niigata University   Faculty of Agriculture   Research Assistant

    1993.4 - 1999.3

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Research History

  • Niigata University   Faculty of Agriculture Department of Agriculture   Professor

    2017.4

  • Niigata University   Abolition organization Applied Biological Chemistry   Professor

    2016.4 - 2017.3

  • Niigata University   Faculty of Agriculture Department of Applied Biological Chemistry   Associate Professor

    2007.4 - 2016.3

  • Niigata University   Graduate School of Science and Technology Life and Food Sciences   Associate Professor

    2007.4 - 2016.3

  • Niigata University   Graduate School of Science and Technology Life and Food Sciences   Associate Professor

    2007.4 - 2016.3

  • Niigata University   Faculty of Agriculture   Associate Professor (as old post name)

    1999.4 - 2007.3

  • Niigata University   Faculty of Agriculture   Research Assistant

    1993.4 - 1999.3

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Papers

  • Isolation and brewing properties of a <i>sake </i> yeast mutant with high ethyl caprylate productivity

    Takashi Kuribayashi, Akira Hatakeyama, Jun Yarimizu, Keigo Arimoto, Mitsuoki Kaneoke, Yuji Tasaki, Takashi Hara, Toshio Joh

    Food Science and Technology Research   2022

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

    DOI: 10.3136/fstr.fstr-d-21-00308

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  • Variations in 1-octen-3-ol and lipoxygenase gene expression in the oyster mushroom Pleurotus ostreatus according to fruiting body development, tissue specificity, maturity, and postharvest storage

    Yuji Tasaki, Daiki Kobayashi, Ryoji Sato, Shunya Hayashi, Toshio Joh

    Mycoscience   60 ( 3 )   170 - 176   2019.5

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    Publishing type:Research paper (scientific journal)   Publisher:The Mycological Society of Japan  

    DOI: 10.1016/j.myc.2019.02.005

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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, 井上 誠, 城斗志夫, 谷口正之, 西海理之, 門脇基二

    新潟大学高等教育研究   5   29 - 34   2018.3

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    Language:Japanese   Publisher:新潟大学教育・学生支援機構  

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  • A Saccharomyces cerevisiae strain encoding a novel FAS2 mutation produces high levels of caprylic acid Reviewed

    Yutaka Nagai, Toshiaki Suzuki, Susumu Yamashita, Toshio Joh, Yuji Tasaki

    MYCOSCIENCE   57 ( 3 )   228 - 231   2016.5

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:ELSEVIER SCIENCE BV  

    Here, we describe C8-222, a novel cerulenin-resistant strain of Saccharomyces cerevisiae Meijo-9 that encodes a point mutation (FAS2-1253A mutation) resulting in a Gly to Ala substitution at position 1253 of the fatty acid synthase alpha subunit (Fas2 protein), which was isolated by traditional screening in the presence of cerulenin. Notably, this mutation yielded enhanced production of caprylic acid, but not of caproic acid. As caprylic acid is a precursor of ethyl caprylate, a compound that confers "fruity-flowery" flavors, usage of this mutant may enable the production of new types of sake. (C) 2016 The Mycological Society of Japan. Published by Elsevier B.V. All rights reserved.

    DOI: 10.1016/j.myc.2016.02.004

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  • Inhibitory Effect of gamma-Aminobutyric Acid (GABA) on Histamine Release from Rat Basophilic Leukemia RBL-2H3 Cells and Rat Peritoneal Exudate Cells Reviewed

    Azusa Kawasaki, Takashi Hara, Toshio Joh

    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   61 ( 8 )   362 - 366   2014

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:JAPAN SOC FOOD SCIENCE TECHNOLOGY  

    gamma-Aminobutyric acid (GABA) was found to inhibit both IgE-mediated and ionomycin-induced histamine release from rat basophilic leukemia RBL-2H3 cells and rat peritoneal exudate cells (PEC) dose-dependently at concentrations between 10 and 1000 mu mol/L. At the same concentrations, baclofen, a GABA(B) receptor agonist, also inhibited both IgE-mediated and ionomycin-induced histamine release from RBL-2H3 cells and PEC. These results suggest that GABA suppresses degranulation in basophils and mast cells via the GABA(B) receptor on the cell surface.

    DOI: 10.3136/nskkk.61.362

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  • Mushroom flavor and the enzymes involved in the biosynthesis

    JOH Toshio, KUDO Takunobu, TASAKI Yuji, FUJII Nisei, HARA Takashi

    Journal of Japan Association on Odor Environment   44 ( 5 )   315 - 322   2013.9

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    Language:Japanese   Publisher:Japan Association on Odor Environment  

    <p>The flavor is an important element constituting mushroom tastes. Therefore, the flavor compounds have been analyzed in various species of mushrooms. Though some mushrooms such as Matsutake and Shiitake have a characteristic flavor compound, major flavor compounds in most mushrooms are volatile C8 compounds: 1-octen-3-ol, 1-octen-3-one, 3-octanone and 3-octanol. Lipid peroxidation enzyme, hydroperoxide-cleaving enzyme and oxidoreductase are presumed to be involved in the synthesis, but little information has been obtained about the enzymes. In this paper, the flavor compounds in mushrooms and the enzymes involved in the biosynthesis are described.</p>

    DOI: 10.2171/jao.44.315

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  • Molecular Characterization of a Lipoxygenase from the Basidiomycete Mushroom Pleurotus ostreatus Reviewed

    Yuji Tasaki, Shungo Toyama, Takashi Kuribayashi, Toshio Joh

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   77 ( 1 )   38 - 45   2013.1

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

    The full-length cDNA of the gene PoLOX1 encoding a lipoxygenase (LOX) and its corresponding genomic DNA were isolated from the basidiomycete mushroom Pleurotus ostreatus strain H1. The deduced amino acid sequence of PoLOX1 showed similarity to a valencene dioxygenase of Pleurotus sapidus, putative LOX-like proteins from ascomycete, basidiomycete, and deuteromycete fungi, and known LOXs from plants, animals, and bacteria. PoLOX1 also contained the LOX iron-binding catalytic domain in the C-terminal region, but not the polycystin-1, lipoxygenase, alpha-toxin (PLAT) domain, which is usually found in the N-terminal region of eukaryotic LOXs. Genomic sequence analysis revealed that PoLOX1 was interrupted by one intron, and that the promoter region included TATA and CAAT boxes. Southern blot analysis indicated that PoLOX1 is a member of a small gene family comprising highly similar genes. Northern blot analysis revealed that it is transcribed more abundantly in the stipes of the fruit bodies than in the caps.

    DOI: 10.1271/bbb.120484

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  • High pressure can promote enzymatic hydrolysis of allergenic proteins in egg white to reduce IgE-binding activity.

    Watanabe, M, Hara, T, Nishiumi, T, Joh, T, Suzuki, A

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   60   2012.10

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  • Mushroom flavor compounds and the biosynthesis mechanism. Invited Reviewed

    Toshio Joh, Takunobu Kudo, Yuji Tasaki, Takashi Hara

    Aroma research : Journal of aroma science and technology   13 ( 1 )   26 - 30   2012.2

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  • Errata: Treatment of Household Food Waste at High Temperature and High Pressure, and Utilization of the Resulting Material as Pig and Chicken Feeds

    Ishimori Takateru, Saravanan Ayyakkannu, Sanada Toshiyuki, Jho Toshio, Fujimura Shinobu, Nishiumi Tadayuki, Imai Akio, Fujii Tomoyuki, Sato Hideyuki, Kojima Hiroaki, Hori Hidetaka

    Journal of the Japan Society of Waste Management Experts   23 ( 3 )   154 - 155   2012

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    Language:Japanese   Publisher:Japan Society of Material Cycles and Waste Management  

    DOI: 10.3985/jjsmcwm.er1100502

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  • Treatment of household food waste at high temperature and high pressure, and utilization of the resulting material as pig and chicken feeds. Reviewed

    Takateru Ishimori, Ayyakkannu Saravanan, Toshiyuki Sanada, Toshio Joh, Shinobu Fujimura, Tadayuki Nishiumi, Akio Imai, Tomoyuki Fujii, Hideyuki Sato, Hiroaki Kojima, Hidetaka Hori

    Journal of the Japan Society of Waste Management Experts   22 ( 4 )   253 - 266   2011.10

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:Japan Society of Material Cycles and Waste Management  

    Food wastes from households were treated with steam at 150 °C for 40 minutes (150SFW) or at 200 °C for 150 minutes (200SFW), and the possibilities of developing the resulting materials into livestock feeds were researched. Both SFWs were shown to be composed about 20% of proteins and 20% of lipids, which are higher than the ratios of commercial diets for finishing pigs. On the other hand, pepsin digestibility of both SFWs was 26-56%, which was lower than that of a commercial diet. To estimate the applicability of SFWs as feed, eight pigs, each weighing approximately 70kg, were divided into test and control groups of four pigs each. In the test group, the pigs were fed diets that were 20% 200SFW for an initial 29 days and were subsequently fed diets that were 15% 150SFW until they reached 110±5kg. Pigs were fed diets without SFWs in the control group. The daily gains (DG) of two pigs in the test group were similar to those of pigs in the control group through the test period. The other two pigs in the test group had relatively lower DG when 200SFW was given, but ultimately reached 110±5kg 29-46 days later than pigs in the control group.

    DOI: 10.3985/jjsmcwm.22.253

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    Other Link: https://jlc.jst.go.jp/DN/JALC/00377522808?from=CiNii

  • Heterogeneous expression and emulsifying activity of class I hydrophobin from Pholiota nameko Reviewed

    Takunobu Kudo, Yuki Sato, Yuji Tasaki, Takashi Hara, Toshio Joh

    MYCOSCIENCE   52 ( 4 )   283 - 287   2011.7

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    Hydrophobins secreted by filamentous fungi self-assemble into an amphipathic film at hydrophilic/hydrophobic interfaces. This unique property suggests that the hydrophobins have a high potential for industrial applications. However, the assemblages of class I hydrophobins are highly insoluble, making such commercial applications difficult. To enhance the solubility of class I hydrophobins, we have attempted to express class I hydrophobin PNH1 from Pholiota nameko fused with glutathione S-transferase (GST) in Escherichia coli. The GST-PNH1 was effectively isolated from the soluble fraction of transformed E. coli, and subsequent analysis revealed that the purified GST-PNH1 had almost the same emulsifying activity as PNH1.

    DOI: 10.1007/s10267-010-0097-9

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  • Ability to Convert Soy Isoflavone Glucosides to Aglycones by Lactic Acid Bacteria from Various Plant Food Materials Reviewed

    Yaeko Ueno, Rie Mizutani, Takunobu Kudo, Takashi Hara, Toshio Joh

    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   58 ( 4 )   173 - 177   2011

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:JAPAN SOC FOOD SCIENCE TECHNOLOGY  

    The conversion of soy isoflavone glucosides to aglycones by intestinal bacteria is necessary for efficient absorption. In this study, 137 strains of lactic acid bacteria were isolated from 58 kinds of plant food materials, and the ability to ferment soymilk and convert soy isoflavone glucosides to aglycones were examined. Thirty-seven strains fully coagulated soymilk during the fermentation for 48 hours. Among them, 17 strains showed high conversion of isoflavone glucosides to aglycones, and many of them were from fruits and vegetables. Bacterial identification showed that conversion ability is related to the strain characteristics, not the species or genus of bacteria. (Received Nov. 15, 2010; Accepted Jan. 4, 2011)

    DOI: 10.3136/nskkk.58.173

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  • Cultivation methods for improvement of yield, polyphenol content and characteristics for rice cake processing of black kerneled glutinous rice cultivar 'Shiho' in Niigata prefecture Reviewed

    Kazuyuki Kobayashi, Toshio Joh, Yoshihiko Takahashi, Toshinori Fukuyama

    Japanese Journal of Crop Science   79 ( 4 )   518 - 527   2010

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    The black-kerneled glutinous rice cultivar 'Shiho' was recently released in Niigata Prefecture, but the relationships among yield, polyphenol content and characteristics for rice cake processing have not been discussed precisely. We carried out the cultivation experiment under different conditions at several locations in Niigata Prefecture in 2006 and 2007, and examined various agronomic characters and grain properties of 'Shiho'. Higher yield of 'Shiho' was attained by increasing the number of panicles per unit area by heavy manuring and the higher temperature during the ripening period. The higher temperature during the ripening period also resulted in the superior characteristics for rice cake processing, however lower content of polyphenol. Thus, it is difficult to find an appropriate cultivation method for satisfying simultaneously both yield and grain characteristics of 'Shiho' in higher order. It should be announced previously to rice farmers and the rice cake processed food company that 'Shiho' with higher polyphenol content could result in lower yield and inferior characteristics for rice cake processing. It may be important to develop of products characterized by keeping softness for a long period. 'Shiho' cultivated in different areas in Niigata prefecture showed marked differences in agronomic traits, ingredient of kernel and characteristics for rice cake processing, and damage by various diseases and pests. The cultivation methods need to be improved for various climatic conditions and farming systems in the mountainous region.

    DOI: 10.1626/jcs.79.518

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  • Peptides obtained by α-chymotryptic hydrolysis of obomucoid under high pressure reduce immunoreactivity and induce oral tolerance in mice. Reviewed

    Odani, S, Kanda, Y, Hara, T, Joh, T, Yamamoto, S, Nishiumi, T, Suzuki, A

    Review of High Pressure Science and Technology   19 ( S )   336   2009.7

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  • Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition Reviewed

    Kinya Sakuma, Haruhiko Katoda, Tetsuya Fukaya, Toshio Joh, Akira Ito, Atsuo Watanabe

    Japan Journal of Food Engineering   9 ( 3 )   157 - 165   2008

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    Many processing techniques have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less microbial spoilage, better taste and higher quality. In this study, effect of heat-resistant microorganisms in rice on commercial sterility of cooked rice was examined using pH-controlled rice. Improvement method of cooking process was investigated to upgrade the storage stability of cooked rice with microorganisms based on the concept of commercial sterility for the retort pouch foods. The growth of Bacillus subtilis isolated form brown rice was not inhibited on rice adjusted pH 4. 6 and pH 5. 0 at 30°C. To ensure the commercial sterility of semi-aseptic cooked rice, the isolated B. subtilis strain should be inactivated in heat cooking process. The conditions of heat cooking was investigated for semi-aseptic cooked rice adjusted pH 4. 6 or pH 5. 0 to ensure equivalent eating quality to conventional process and commercial sterility against B. subtilis. The optimum cooking condition for the rice of pH 4. 6 was 18 minutes with 98°C and that for the rice of pH 5. 0 was 14~16 minutes with 105°C or 9~11 minutes with 110°C. © 2008, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.9.157

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  • A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition Reviewed

    Kinya Sakuma, Haruhiko Katoda, Tetsuya Fukaya, Toshio Joh, Akira Ito, Atsuo Watanabe

    NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering)   8 ( 4 )   295 - 304   2007

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    Many techniques of production have been developed to produce cooked rice packed under semiaseptic condition (here in after called semi-aseptic cooked rice) with less spoilage by organism, better taste and higher quality. Effect of heat-resistant organisms from rice on commercial sterility of semiaseptic cooked rice were researched and the improvement of production process were investigated in order to upgrade the stored stability involved organisms for semi-aseptic cooked rice based on philosophy of commercial sterility of retort pouch foods in this study. The necessary time for heat sterilization were estimated at 2Di to ensure commercial sterility in a production process of semiaseptic cooked rice in this study. A means the heating time that 90 % of heat-resistant organisms will be dead at any temperature, i. The Time of heat sterilization for present process of production were estimated at 0.43D100°C against B.subtilis strain from brown rice, and it didn't reached necessary time of heat sterilization” F=2D” to ensure commercial sterility. The Conditions of heat cooking was investigated to ensure commercial sterility on method of production for semi-aseptic cooked rice. We suggest that the conditions of heat cooking are 14 minutes and a temperature of 110°C as new production process to ensure equivalent eating quality to present process and commercial sterility against B.subtilis strain from brown rice for semi-aseptic cooked rice in this study. © 2007, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.8.295

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  • Effects of gluten-constituent protein compositions on chewing and swallowing characteristics of cookies. Reviewed

    10 ( 2 )   142 - 151   2006.8

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  • Structure and expression of two genes encoding secreted acid phosphatases under phosphate-deficient conditions in Pholiota nameko strain N2 Reviewed

    Y Tasaki, A Azwan, J Yazaki, T Hara, T Joh

    CURRENT GENETICS   49 ( 5 )   323 - 332   2006.5

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

    Twenty-three polypeptides secreted in response to a deficiency of inorganic phosphate (Pi) were previously found by two-dimensional polyacrylamide gel electrophoresis analysis in mycelia of Pholiota nameko strain N2. In this study, N-terminal sequencing revealed three of them to be identical to known acid phosphatases of P. nameko strain N114. Two cDNAs and the corresponding genomic DNAs of genes PNAP1 and PNAP2 which encode two of the three acid phosphatases were cloned. The deduced amino acid sequences of PNAP1 and PNAP2 showed high similarity to other fungal acid phosphatases and contained a putative catalytic active site of acid phosphatase. PNAP1 and PNAP2 are comprised of five and seven exons interrupted by four and six introns, respectively. Their promoter regions include two cis-acting elements found in Pi deficiency-inducible genes of Saccharomyces cerevisiae, together with several known functional elements such as a TATA box. Northern blot analysis showed that PNAP1 and PNAP2 are expressed in response to a deficiency of Pi.

    DOI: 10.1007/s00294-006-0058-1

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  • Operating Conditions of Ultrafiltration (UF) for Clarification of Rice Washing Drainage from Packed Rice Cake Manufacturing Plant Reviewed

    Aila Rahaman, Akira Ito, Toshio JoH, Atsuo Watanabe, Tatsuma Kataoka, Masato Oonishi

    Japan Journal of Food Engineering   7 ( 3 )   189 - 195   2006

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    In our previous paper, ultrafiltration (UF) membrane modules were evaluated for clarification of rice washing and soaking drainage from packed rice cake manufacturing plant. And a hollow fiber membrane module of the molecular weight cut off of 150kDa, made by polyethersulfone, was found to be the most suitable. In this paper, suitable operating condition of above membrane module was studied. Drainage were obtained from a rice washing process, composed of five steps of washing and one step of soaking. The drainage from each step was filtrated by the OF membrane, and 80% of each drainage was recovered as permeate for recycling. From the view point of permeation flux and flux restoration rate by membrane washing, the various operating condition was evaluated. As the first and the second step drainage showed extremely low flux and low restoration rate, we concluded that the both drainage are not suitable for recycling after OF treatment and should be treated by active sludge processing as waste water. The third to the fifth step drainage showed higher flux and higher restoration rate than the first and the second steps, and the higher step drainage showed the higher flux and the higher restoration rate. Soaking drainage showed extremely higher flux and higher restoration rate than those of washing drainage. It was concluded the suitable OF operating condition for rice washing drainage treatment for clarification was 0. 02 MPa pressure and 0. 9ms-1 flow velocity, and that for soaking drainage was 0. 1 MPa pressure and 0. 9ms-1 flow velocity. © 2006, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.7.189

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  • Selection of Ultrafiltration (UF) Membrane Modules for Clarification of Rice Washing Drainage from Packed Rice Cake Manufacturing Plant Reviewed

    Aila Rahaman, Toshio Jyou, Akira Itou, Atsuo Watanabe, Tatsura Kataoka, Masato Oonishi

    Japan Journal of Food Engineering   6 ( 2 )   151 - 160   2005

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    In a packed rice cake niariufacturing plant, about 5 m3 fresh water to one Lori of raw rice is used in each process of the rice washing and soaking process. The amount of water used ini both processes accounted for about 60% of that in the whole plarit regardless of season. The purpose of this study is to clarify the rice washing drainage by inernbrane separation techriictue and to reuse the clarified water in the rice washing and soaking processes in order to decrease the costs of fresh water and wastewater treatirient without spoiling product quality. especially storage stability related to rrucroorganisins. Because the results of the preliminary experiments suggested that UF membrane is suitable fur clarification of rice washing drainage, three types of hollow fiber CF riiembrane modules were tested nominal molecular weight cut off. 30kDa, 100kDa. and 150kDa. The analysis of drainage from the rice washing and soaking processes revealed that the first and second rice washing drainage contained a lame quantity of solutes and suspended substances. and permeation flux were very low. Therefore, we decided that the first and second drainage should be treated by active sludge method. and the other drainage should be clarified by UF membrane for recycling. A mixture of third to fifth rice washing drainage and rice soaking drainage was used for clarification and recycling experiments. The membrane modules far clarification of rice washing drainage was evaluated from the viewpoint of peririeation tiux, rejection rate of solutes. which were protein as high molecular weight substance and fatty acid as low molecular weight substance, and tiux recovery by riiembrane washing. It was concluded the meiribraiie module of 150 k was the most suitable for the clarification and recycling of rice washing drainage. © 2005, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.6.151

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  • Basic Study for High Temperature and Short Time Sterilization by Continuous Microwave Heating for Solid Foods or High Viscous Foods Reviewed

    Tetsuya Takatomi, Akira Ito, Toshio Joh, Atsuo Watanabe

    NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering)   6 ( 3 )   189 - 196   2005

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    This report of basic study will discuss a technique of heating solid foods or high viscous foods in transit on a conveyor for possible commercial applications. By using model solutions with adjusted ingredients, we have found that: 1) Continuous radiation against the model solutions in transit from plural units of microwave generators with different heating characteristics at a relatively short irradiation distance of 45mm causes dispersion of edge effects and is effective for uniform temperature within the solutions. 2) Scanning a top surface of the model solutions by wave guides is effective for uniform temperature within the solutions as they are exposed to electric fields of relatively high intensity. 3) With a distilled water immersing method, a 2mm thick water jacket is an optimum condition for minimizing the edge effects. This indicates that use of the distilled water immersing method is effective in continuous high temperature short time sterilization of foods that call for highly accurate thermal control. On the basis of these results, we will plan designing a system of continuous sterilization of solid foods at temperature of 100 degrees Celsius and over, and continue basic studying behavior of microwaves and microwave sterilization with various solid foods. © 2005, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.6.189

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  • A Correlation Study of Concentration between Airborne Microorganisms and Airborne Particles Reviewed

    Masami Matsunaga, Chiryo Tsunoda, Toshio Jo, Akira Ito, Atsuo Watanabe

    NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering)   6 ( 3 )   197 - 204   2005

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    As a method for monitoring biological cleanliness of environmental air, measurement of total airborne particles, consisting of both viable and nonviable particles, is often employed for the following reasons: (1) it is simple, easy, and does not require long incubation time or tedious procedures associated with direct viable count methods, (2) it allows real-time monitoring, and (3) it provides results that can be compared with the data in NASA standard applicable to a broad range of air cleanliness. In recent years, however, it is becoming clear that the relation between the measured concentration of microorganisms and that of total particles in the air does not always agree well with the NASA standard. In this study, we compared concentrations of microorganisms and total particles in the packaging area and the office building of a beverage plant, paying attention to particle size distribution characteristics. It was found that the size distribution of airborne microorganisms could be described by logarithmic normal distribution better than by the Junge distribution commonly used for characterizing size distributions of fine particles. Our results also suggested that, by establishing correlations between viable counts and the total particles for each specific environment, monitoring of total airborne particles would be an effective means for biological cleanliness management of environmental air. © 2005, Japan Society for Food Engineering. All rights reserved.

    DOI: 10.11301/jsfe2000.6.197

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  • Effect of high pressure treatment on the allergenicity of bovine serum albumin evaluated by histamine release assay using sera from allergic patients and human basophilic KU812F cells. Reviewed

    Suzuki, A, Hara, T, Koyama, H, Nogami, N, Han, G.D, Odani, S, Matsuno, M, Joh, T, Nishiumi, T

    Proc. 50th Int. Cong. Meat Sci. Technol.   CD-ROM   1315 - 1318   2004.8

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  • Structure and expression of a phosphate deficiency-inducible ribonuclease gene in Pholiota nameko Reviewed

    Y Tasaki, A Azwan, T Hara, T Joh

    CURRENT GENETICS   45 ( 1 )   28 - 36   2004.2

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    Thirty-one cDNAs corresponding to pdi genes [inorganic phosphate (Pi) deficiency-inducible genes] were previously isolated through the differential screening of a cDNA library constructed from the mycelium of Pholiota nameko. Among the cDNAs, pdi370 was analyzed here. The deduced amino acid sequence showed high similarity to fungal ribonucleases (RNases) and contained two signature sequences conserved in T2 family RNases: CAS1 and CAS2. Genomic DNA harboring the pdi370 gene was isolated from a genomic library of P. nameko. Sequence analysis showed that the pdi370 gene is interrupted by 16 introns and that the promoter region contains two cis-acting sequences found in Pi deficiency-induced genes from Saccharomyces cerevisiae, together with several known functional elements, such as a TATA box. RNase activity in the mycelium and culture filtrate increased 5.6-fold and 5.2-fold, respectively, under Pi-deficient conditions. Staining for RNase activity showed that at least four RNases are induced and secreted under the conditions. The N-terminal sequence of one of them agreed with that of the pdi370 gene product.

    DOI: 10.1007/s00294-003-0463-7

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  • Three genes specifically expressed during phosphate deficiency in Pholiota nameko strain N2 encode hydrophobins Reviewed

    Y Tasaki, K Ohata, T Hara, T Joh

    CURRENT GENETICS   45 ( 1 )   19 - 27   2004.2

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    We previously isolated 31 cDNAs corresponding to pdi [inorganic phosphate (Pi) deficiency-inducible] genes through the differential screening of a cDNA library constructed from the mycelium of Pholiota nameko strain N2 cultured in Pi-depleted medium. Among the cDNAs, pdi251, pdi263 and pdi315 were analyzed here. The deduced amino acid sequences of pdi251, pdi263 and pdi315 showed high similarity to fungal hydrophobins and genes corresponding to these cDNAs encoding P. nameko hydrophobins were designated pnh1, pnh2 and pnh3, respectively. PNH1, PNH2 and PNH3 had a conserved spacing of eight cysteine residues in hydrophobins and a hydropathy pattern characteristic of class I hydrophobins. Phylogenetic analysis showed that PNH1, PNH2 and PNH3 were phylogenetically similar and significantly related to the hydrophobin POH1 specifically expressed in fruiting bodies of Pleurotus ostreatus. Northern blot analysis indicated that, under conditions of Pi deficiency, pnh2 and pnh3 were also induced in strains N4 and N301.

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  • Development of new type clarified apple juice containing partially enzymatic degraded pectin through ceramic MF membrane Reviewed

    S Harada, R Suzuki, Y Tanii, T Joh, H Ohta, A Watanabe

    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI   51 ( 3 )   123 - 130   2004

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    We developed a new type apple juice containing partially enzymatic degraded pectin which is clarified through ceramic MF membrane, since the apple pectin is considered as a functional material being good for human health. The molecular weight of water soluble pectin (WSP) in original apple juice was approximately distributed in 20000 to 3000000. The higher molecular weight WSP in original juice showed the lower permeability through the MF membrane. It was considered that higher molecular weight WSP formed a fouling layer of a self-rejection type dynamic membrane on the MF membrane and inhibited the permeation of WSP.
    Permeability of WSP on filtrating to volume reduction factor (VRF) 2.5 was only 5.7%, on a basis of concentration. Therefore, higher molecular weight WSP was partially degraded by a pectic enzyme, of which molecular weight over 1000 000 disappeared by the treatment at 20degreesC for 5 min.
    The permeability of WSP on filtrating to VRF 2.5 was largely improved to 55% on a basis of concentration by this treatment. The precipitation of pectin in the new type apple juice was not observed during 100 days storage at room temperature. It was demonstrated that the enzymatic partial degradation of pectin was a useful method to produce clarified WSP containing apple juice containing WSP treated with ceramic membrane.

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  • Development of New Type Optical Particle Counter System to Control Biological Clean Room for Aseptic Filling and Packaging Reviewed

    Masami Matsunaga, Chiryo Tsunoda, Toshio Jo, Akira Ito, Atsuo Watanabe

    Japan Journal of Food Engineering   5 ( 2 )   121 - 128   2004

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    Washing and sterilizing a clean room is indispensable for aseptic production, which means that the clean room usually has a wet environment. Optical particle counter (OPC) may be used to maintain and control the aseptic environment. However, an ordinary OPC can only work under low environment humidity, and therefore the environment is monitored in an intermittent manner or the environment monitoring does not start until the concentration of liquid particles in the measurement environment decreases after completion of the washing cycle. Because of these limitations, net production time is shortened, affecting the productivity. In an effort to resolve these issues, we developed a new type OPC system. Using the inertia impact of minute particles, we attempted to design, make and test a measuring system that selectively separated and removed liquid particles that would hamper the ability of the OPC. The resulting OPC system proved to be suitable for particle continuous monitoring even in a wet environment. It has also become clear that particles with 1. 0 um or larger diameters can be precluded from the object of OPC monitoring. Furthermore, it was confirmed that not only micron-size particles, but also sub-micron particles were generated in large quantities during washing and sterilizing processes. © 2004, Japan Society for Food Engineering. All rights reserved.

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  • Basic Study for Ultra High Temperature Short Time Sterilization with Microwave for Solid Foods and Viscous Foods Reviewed

    Tetsuya Takatomi, Akira Ito, Toshio Joh, Atsuo Watanabe

    NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering)   5 ( 4 )   235 - 241   2004

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    This study is the manufacturing methods of solid foods (a seasoning of fish sausage, tuna and jam) on good color and flavor with high temperature and short time sterilization by microwave heating. We investigated the cause of the inner temperature difference inside model solutions instead of solid foods. A heating test conducted on the model solutions revealed that the major cause of the inner temperature difference was NaCl. So, it is necessary to heat the inside of food with uniform heating for the sterilization of solid foods. We obtained an effective method of reducing the temperature difference within. It was possible to reduce the edge effect on solid foods by dipping in distilled water. The reason is distilled water behaved edge of solid foods. For half-depth of microwave was enough distance in distilled water, it did not make the heating efficiency of foods decrease remarkably. In future, we want to proceed with further research on the sterilization technology of solid food with model examination by continuous heating, and reducing the edge effect on the temperature change of solid foods. © 2004, Japan Society for Food Engineering. All rights reserved.

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  • Triacylglycerol lipase participates in the formation of n-hexanal in alfalfa seedlings Reviewed

    Chiharu Uno, Takashi Hara, Toshio Joh

    Food Science and Technology Research   9 ( 2 )   185 - 189   2003

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    The participation of lipase in the formation of n-hexanal by homogenization of alfalfa seedlings was investigated. n-Hexanal was increased by the addition of trilinolein, dilinolein or monolinolein to the homogenate of the seedlings. Taurodeoxycholic acid sodium salt (TDCA), an inhibitor of triacylglycerol lipase, inhibited the formation of n-hexanal by 36%. These findings show that the corresponding proportion of n-hexanal was formed through the action of triacylglycerol lipase. n-Hexanal was also increased by adding the total lipids of alfalfa seedlings to the homogenate prepared with TDCA. But, when the lipids removed free fatty adds from the total lipids were added to the homogenate, the increase decreased to 18% as compared with the addition of total lipids. n-Hexanal thus also increased through the pathway, not requiring the action of the lipase and 82% of the increased n-hexanal was formed from preexisting free fatty acids. The formation pathways of n-hexanal in the seedlings were discussed.

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  • Purification and characterization of lipoxygenase from Pleurotus ostreatus Reviewed

    T Kuribayashi, H Kaise, C Uno, T Hara, T Hayakawa, T Joh

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY   50 ( 5 )   1247 - 1253   2002.2

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    Lipoxygenase was purified homogeneously from cups of Pleurotus ostreatus by Sephacryl S-400 HR gel filtration, Dyematrex Green A affinity, and DEAE-Toyopearl 650M ion-exchange chromatographies. The molecular weight of the enzyme was estimated to be 67 000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 66 000 by gel filtration; the isoelectric point was pH 5.1. The optimum pH and temperature of the enzymatic activity were 8.0 and 25 degreesC, respectively. The enzyme contained non-heme iron, and a thiol group seemed to be involved in its activity. The K-m, V-max and k(cat) values of the enzyme for linoleic acid were 0.13 mM, 23.4 mumol(.)min(-1.)mg(-1), and 25.7 s(-1), respectively. The enzyme showed high specificity toward linoleic acid. When linoleic acid was incubated with the enzyme, 13-hydroperoxy-9Z, 11E-octadecadienoic acid was found to be the main oxidative product.

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  • Gene expression during Pi deficiency in pholiota nameko: Accumulation of mRNAs for two transporters Reviewed

    Yuji Tasaki, Yuki Kamiya, A. Azwan, Takashi Hara, Toshio Joh

    Bioscience, Biotechnology and Biochemistry   66 ( 4 )   790 - 800   2002

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    The effects of Pi deficiency on gene expression in Pholiota nameko were examined. A cDNA library was constructed from poly(A)+ RNA isolated from mycelia cultured in Pi-depleted (P−) media, and 150 clones corresponding to Pi deficiency-inducible (pdi) genes were selected by differential hybridization with probes prepared from poly(A)+ RNAs from the mycelia cultured in the Pi-supplied (P+) and P− media. These clones were considered to derive from 31 genes by cross-hybridization. Northern blot analysis showed that these pdi genes were expressed in various patterns during Pi deficiency. Among the clones, the DNA sequences of pdi85 and pdi343 were analyzed. The deduced amino acid sequences indicated that they have structural similarities to Pi and metabolite transporters. © 2002 by Japan Society for Bioscience, Biotechnology, and Agrochemistry.

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  • Formation Mechanism of Grassy Odor Substance in Alfalfa Seedlings Reviewed

    Chiharu Uno, Takashi Hara, Toshio Joh

    Food Science and Technology Research   8 ( 4 )   347 - 352   2002

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    Sensory test of the grassy odor with 2,3, 5 and 7-day-old seedlings of alfalfa showed that 2-day-old seedlings are the grassiest To identify the substance responsible for the grassy odor, the composition of fatty acid and the characteristics of lipoxygenase were investigated. The results showed that more than 50% of total fatty acid is linoleic acid
    lipoxygenase has a high specificity to linoleic acid and produces mainly 13-Z, E-HPOD from linoleic acid. Because 13-Z, E-HPOD is converted to n-hexanal which has a grassy odor, the content of n-hexanal in the seedlings after germination was measured. It was found that it did not change remarkably throughout the tested growth period. Most of the n-hexanal was adsorbed weakly to insoluble materials with hydrophobic interaction. However, when the seedlings were homogenized, soluble n-hexanal increased rapidly and the increase was greatest in 2-day-old seedlings. Among three enzymes involved in the formation of n-hexanal, only the change in lipoxygenase activity correlated with that in the increase of n-hexanal.

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  • Effect of phosphate deficiency on growth and protein profile in three strains of Pholiota nameko Reviewed

    Yuji Tasaki, A. Azwan, Takashi Hara, Toshio Joh

    Mycoscience   42 ( 6 )   489 - 498   2001.12

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    Changes in mycelial dry weight and soluble protein amounts and acid phosphatase activities on a mycelial dry weight basis in the mycelia and culture supernatants during the Pi-supplied (P+) and Pi-depleted (P-) cultures of three strains of Pholiota nameko were examined. Mycelial dry weights of the three strains were lower in the P- culture than in the P+ culture. However, soluble protein amounts in the culture supernatants and acid phosphatase activities in the mycelia and culture supernatants of the three strains were higher on a mycelial dry weight basis in the P- culture than in the P+ culture. Total proteins of strains N2 and N4 were analyzed by two-dimensional-PAGE. Comparison of electrophoretograms of the P+ and P- cultures showed that many polypeptides in the two strains were induced and secreted by Pi deficiency, but more than half of them were specific to each strain. Activity staining of acid phosphatase also revealed that two isozymes with the same molecular weights in the three strains were induced and secreted by Pi deficiency. Adaptive mechanisms for Pi deficiency in the three strains were discussed.

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  • Induction and secretion of RNA-degrading enzymes by phosphate deficiency in Pholiota nameko Reviewed

    Toshio Joh, Yuji Tasaki, Takashi Hara, Toshiro Hayakawa

    Bioscience, Biotechnology and Biochemistry   65 ( 11 )   2561 - 2564   2001.11

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    Changes in activity of RNA-degrading enzyme and amounts of phosphorus in mycelia and culture filtrate during Pi-sufficient and -deficient cultures of Pholiota nameko were investigated. The results showed that the intracellular and extracellular activities are controlled by the Pi concentration in the medium. Moreover, the induction and secretion of RNA-degrading enzymes under the Pi-deficient condition were analyzed by activity staining.

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  • リン酸欠乏に伴うナメコ菌糸体および培養ろ液中のリンの量的変化 Reviewed

    田﨑裕二, 城斗志夫, 小熊千佳子, 土田努, 早川利郎

    新潟大農学部研究報告   52 ( 2 )   93 - 99   2000.3

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  • The pathway of dephosphorylation of myo-inositol hexakisphosphate by phytases from wheat bran of triticum aestivum L. cv. nourin #61 Reviewed

    Tadao Nakano, Toshio Joh, Kazumasa Narita, Toshiro Hayakawa

    Bioscience, Biotechnology and Biochemistry   64 ( 5 )   995 - 1003   2000.1

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    Phytases are the primary enzymes responsible for the hydrolysis of phytic acid, myo-inositol-1, 2, 3, 4, 5, 6-hexakisphosphate (InsP6). The pathway of hydrolysis of InsP6by phytase from wheat bran of Triticum aestivum L. cv. Nourin #61 is proved in this study. Structures of the intermediates were established by a variety of nuclear magnetic resonance techniques (1H-, two-dimensional1H-1H coupling-correlation spectra and two-dimensional31P-1H correlation spectra), gas chromatography, and bioassay. On the basis of the structures identified, initial hydrolysis of the phosphate ester occurs at the D/L-4 position of InsP6to yield D/L-Ins (1, 2, 3, 5, 6) P5. After the dephosphorylation, the pathway of dephosphorylation is divided into two routes. The main route proceeds via D/L-Ins (1, 2, 5, 6) P4, D/L-Ins (1, 2, 6) P3and D/L-Ins (1, 2) P2, while the minor route proceeds via D/L-Ins (1, 2, 3, 6) P4, Ins (1, 2, 3) P3and D/L-Ins (1, 2) P2. D/L-Ins (1, 2) P2is hydrolyzed at the D/L-1 or 2-position, and finally myo-inositol is produced. © 2000 by Japan Society for Bioscience, Biotechnology, and Agrochemistry.

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  • Cryoprotective activities of group 3 late embryogenesis abundant proteins from chlorella vulgaris C-27 Reviewed

    Ken-ichi Honjoh, Hiroko Matsumoto, Hideyuki Shimizu, Kanae Ooyama, Kageyuki Tanaka, Yuichi Oda, Ryoji Takata, Toshio Joh, Koushirou Suga, Takahisa Miyamoto, Masayoshi Iio, Shoji Hatano

    Bioscience, Biotechnology and Biochemistry   64 ( 8 )   1656 - 1663   2000

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    The nucleotide sequence of hiC12, isolated as a cDNA clone of hardening-induced Chlorella (hiC) genes, was identified. The clone encodes a late embryogenesis abundant (LEA) protein having six repeats of a 11-mer amino acid motif, although in a slightly imperfect form. To overexpress the hiC61) and hiC12 genes, their coding regions were PCR amplified and subcloned into a pGEX-1λT vector. The HIC6 and HIC12 proteins were expressed as GST fusion proteins inE. coli, then purified. The two HIC proteinswere found to be effective in protecting a freeze-labile enzyme, LDH, against freeze-inactivation. On a molar concentration basis, they were about 3.1×106 times more effective in protecting LDH than sucrose and as effective as BSA. Cryoprotection tests with five kinds of chain-shortened polypeptides, synthesized based on the 11-mer amino acid motif of the HIC6 protein showed that the cryoprotective activity decreased with a decrease in the repeating units of the 11-mer motif. In fact, cryoprotective activities of three kinds of single 11-mer amino acids were very low even at high concentrations. All the results suggested that the sufficiently repeated 11-mer motif is required for the cryoprotective activities of Chlorella LEA proteins. © 2000, Taylor &amp
    Francis Group, LLC. All rights reserved.

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  • Purification and Characterization of Phytase from Bran of Triticum aestivum L. cv. Nourin #61 Reviewed

    Tadao Nakano, Toshio Joh, Emi Tokumoto, Toshiro Hayakawa

    Food Science and Technology Research   5 ( 1 )   18 - 23   1999

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    Two phytase isozymes (PHY1 and PHY2) were purified homogeneously from bran of Triticum aestivum L. cv. Nourin #61 by (NH4)2SO4 fractionation, methanol fractionation, Sephacryl S-200 HR gel filtration chromatography, DEAE-TOYOPEARL chromatography, CM-TOYOPEARL chromatography and second Sephacryl S-200 HR gel filtration chromatography. Molecular weights of the two enzymes were 71,000 and 66,000 by gel filtration, and 68,000 and 66,000 by SDS-PAGE, respectively. Optimum pH and temperatures were 6.0 and 45°C for PHY1, and 5.5 and 50°C for PHY2. The activity of both phytases was stable at pHs between pH 4.0-7.0 and below 40°C. The Km values for myo-inositol hexakisphosphate (IHP) were 0.48 μM for PHY1 and 0.77 μM for PHY2. The Ki values for Pi were 2.69 mM for PHY1 and 6.59 mM for PHY2. Both phytases showed relatively high specificity for IHP.

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  • Purification and characterization of glucose-1-phosphatase from mycelia of Pholiota nameko Reviewed

    Junshi Yazaki, Toshio Joh, Kayo Suzuki, Kaya Ogawa, Toshiro Hayakawa

    Mushroom Science and Biotechnology   6 ( 1 )   1 - 8   1998.12

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  • Effect of starch properties of the extent of breakage non-glutinous dried rice cake Reviewed

    Youichi Yoshii, Masami Arisaka, Toshio Joh, Toshiro Hayakawa

    Food Sci. Technol. Int. Tokyo   4 ( 2 )   121 - 124   1998.12

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    This study was conducted to determine the reason why dried rice cakes for non-glutinous rice crackers (<I>Senbei</I>) often break in the production process. Breakage after drying at 40°C for 12 h was found to be due to milling and storage conditions of the rice flour. Gel permeation chromatography revealed that the molecular weight of starch decreased as the extent of breakage increased. Damage to rice flour starch differed according to the milling methods. When press roller milled rice flour was stored at 5-25°C, the activity of α-amylase increased as the temperature became higher. The total water-soluble carbohydrate content of dried rice cake may be a good criterion to judge the extent of breakage. Reduction of the molecular sizes of starch, due to milling and action of α-amylase, is considered to cause the breakage of dried rice cake.

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  • Electrophoretic analysis of soluble proteins specifically synthesized under phosphate deficiency in the mycelia of Pholiota nameko Reviewed

    Toshio Joh

    Mycoscience   39 ( 2 )   195 - 198   1998.7

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    Mycelial soluble proteins of Pholiota nameko labeled in vivo during the Pi-supplied (P+) and the Pi-depleted (P-) cultures were separated by SDS-polyacrylamide gel electrophoresis and two-dimensional polyacrylamide gel electrophoresis, and visualized by fluorography. A comparison of protein profiles from the P+ and P- cultures showed that Pi deficiency induces the synthesis of 15 polypeptides and an increase in the relative amount of 29 polypeptides. These result suggests that many proteins may be specifically synthesized de novo under Pi deficiency as part of the adaptive mechanism for this condition.

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  • Isolation and properties of glucose-1-phosphatase from mycelia of pholiota nameko Reviewed

    Toshio Joh, Junshi Yazaki, Kayo Suzuki, Toshiro Hayakawa

    Bioscience, Biotechnology and Biochemistry   62 ( 11 )   2251 - 2253   1998

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    An acid phosphatase with a very high substrate specificity for glucose-1-phosphate was isolated for the first time from mycelia of Pholiota nameko. The molecular weight of the enzyme was estimated to be 31,000 on gel filtration and 35,000 on SDS-PAGE. The activity was inhibited by Cu2+, Hg2+, molybdate, and tartaric acid. The sequence of N-terminal 20 amino acid residues was analyzed. © 1998, Taylor &amp
    Francis Group, LLC. All rights reserved.

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  • Physicochemical properties of low-amylose rice Reviewed

    Youichi Yoshii, Masami Arisaka, Toshio Jou, Toshirou Hayakawa

    Nippon Shokuhin Kagaku Kogaku Kaishi   44 ( 5 )   353 - 360   1997

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    Low-amylose rice will be supposed to increase in quantity as food materials. So, physicochemical properties of milled rices were investigated in consideration of amylose content using 19 varieties of non-glutinous rice, 11 of low-amylose rice and 10 of glutinous rice. The amounts of acid hydrolysis residue from rice starches showed high correlation with amylose content (r=0.917**). The amount of the residue of glutinous rice starches, low-amylose rice starches and non-glutinous rice starches was 30-81, 183-252 and 305-516 mg/100g, respectively. Water absorption of milled rices showed high correlation with either amylose content (r=-0.955**) or the water absorption of rice starches (r=0.953**). The water absorption of rice starches from glutinous rice, low-amylose rice and non-glutinous rice was 49.3-50.8, 47.0-48.3 and 44.5-47.8%, respectively. From this result, water absorption of milled rices would depend on that of rice starches. Peak viscosity of amylograph characteristics showed high correlation with amylose content (r=-0.923**). Tanδ (=G″/G′) of cooked rice showed high correlation with amylose content (r=-0.944**), and the tanδ of glutinous rice, low-amylose rice and non-glutinous rice was 0.426-0.529, 0.360-0.415 and 0.196-0.349, respectively. Acid-solubility showed high correlation with either amylose content (r=-0.973**) or tanδ of cooked rice (r=0.951**). The acid-solubility of glutinous rice, low-amylose rice and non-glutinous rice was 92.2-99.4, 79.6-84.3 and 52.5-77.5%, respectively. However, these components showed no correlation to protein content of milled rices. From these results, it was concluded that low-amylose rice whose amylose content was less than 14.0% were intermediate properties between glutinous rice and non-glutinous rice for all the components related to amylose content.

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  • Acid phosphatase isozymes secreted under phosphate-deficient conditions in Pholiota nameko Reviewed

    Junshi Yazaki

    Mycoscience   38 ( 3 )   347 - 350   1997

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    We previously reported the purification of an acid phosphatase (APase52) secreted from the mycelia of Pholiota nameko under phosphate-deficient conditions. In the present study, two other isozymes (APase47 and APase48) were found and their structures were compared with that of APase52. Thirteen amino acid residues at the N-terminus of APase47 were completely identical with those of APase48 and had partial homology with those of APase52. The deglycosylation of proteins indicated that three APase isozymes differ in the N-linked oligosaccharide content. The protease-generated peptide maps of the APases differed from one another in the band pattern. These results suggest that the APases are the products of different genes.

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  • ナメコ菌糸体および培養ろ液のリン酸欠乏に伴う可溶性蛋白質の変化 Reviewed

    城斗志夫, 田﨑裕二, 矢崎潤史, 早川利郎

    日本菌学会会報   37 ( 1 )   147 - 154   1996.12

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  • Identification of myo-inositol monophosphates in mycelia of Pholiota nameko Reviewed

    Toshio Joh, Dia Habib Malick, Yuji Tasaki, Toshiro Hayakawa

    Mycoscience   37 ( 11 )   381 - 383   1996.11

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  • Purification and characterization of secreted acid phosphatase under phosphate-deficient condition in Pholiota nameko Reviewed

    Toshio Joh, Dia Habib Malick, Junshi Yazaki, Toshiro Hayakawa

    Mycoscience   37 ( 1 )   65 - 70   1996

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    Activity of acid phosphatase secreted by mycelia of Pholiota nameko on cultivation for 30d in Pi-depleted medium was 88-fold higher than the corresponding activity in the Pi-supplied medium. One isozyme of the secreted acid phosphatases was purified from the culture filtrate of Pi-depleted medium by ammonium sulfate fractionation and cation exchange chromatography. The purified enzyme was homogeneous on electrophoresis. Gel filtration analysis showed that the native molecule had a molecular weight of 117,000. The molecular weight on gel electrophoresis with SDS was 52,000, indicating that the native form of the enzyme was a homodimer. The optimum pH and temperature of the enzyme were 5.5 and 45°C, respectively, and the isoelectric point of the enzyme was pH 6.9. Adsorption on Con A-Sepharose and periodic-Schiff stain suggested that the enzyme is a glycoprotein. The enzyme hydrolyzed a wide variety of phosphate esters, nucleoside phosphates, sugar phosphates, and phosphorylated amino acids. Cu2+, Fe2+, Hg2+, iodoacetate, molybdate, tartaric acid, and SDS inhibited the enzyme activity. Fe3+ (1 mM), Triton X-100, methanol, and ethanol activated it. Fifteen residues of the N-terminal amino acid sequence were determined.

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  • Isolation and characterization of hardening-induced proteins in chlorella vulgaris c-27: Identification of late embryogenesis abundant proteins Reviewed

    Ken-Ichi Honjoh, Makoto Yoshimoto, Toshio Joh, Taishin Kajiwara, Takahisa Miyamoto, Shoji Hatano

    Plant and Cell Physiology   36 ( 8 )   1421 - 1430   1995.12

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    Hardening-induced soluble proteins of Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27) were isolated and purified by two-dimensional high-performance liquid chromatography (2D-HPLC) on an anion-exchange column, with subsequent reversed-phase chromatography. Some of the proteins were resolved by SDS-PAGE, characterized by amino-terminal sequencing and identified by searching for homologies in databases. Separation of the soluble proteins during the hardening of Chlorella by a combination of 2D-HPLC and SDS-PAGE revealed that at least 31 proteins were induced or increased in abundance. Of particular interest was the induction after 12 h of a 10-kDa protein with the amino-terminal amino acid sequence AGNKPITEQISDAVGAAGQKVG and the induction after 6 h of a 14-kDa protein with the amino-terminal sequence ALGEESLGDKAKNAFEDAKDAVKDAAGNVKEAV. The amino-terminal sequences of these proteins indicated that they were homologous to late embryogenesis abundant (LEA) proteins. Furthermore, the level of a 22-kDa protein also increased after 12 h. The amino-terminal sequence of this protein, AAPLVGGPAPDFTAAAVFD, indicated that it was homologous to thioredoxin peroxidase. Copyright © 1995. The Japanese Society of Plant Physiologists.

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  • Molecular cloning and expression of hardening-induced genes in chlorella vulgaris C-27: The most abundant clone encodes a late embryogenesis abundant protein Reviewed

    Toshio Joh, Ken-Ichi Honjoh, Makoto Yoshimoto, Jun Funabashi, Takahisa Miyamoto, Shoji Hatano

    Plant and Cell Physiology   36 ( 1 )   85 - 93   1995.1

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    To investigate the effects of hardening on gene expression in Chlorella vulgaris Beijerink IAM C-27 (formerly Chlorella ellipsoidea Gerneck IAM C-27), a frost-hardy strain, 17 cDNA clones corresponding to hardening-induced Chlorella (hiC) genes were isolated by differential screening of a cDNA library from 6-h hardened cells. Northern blot analysis of transcripts of hiC genes showed that these genes are specifically induced by hardening and that their patterns of induction vary. Southern blots of genomic DNAs from two strains (Chlorella ellipsoidea Gerneck IAM C-102, chilling-sensitive
    and C. vulgaris C-27, frost-hardy) of Chlorella indicated that ten hiC clones out of 17 hybridized only with DNA of strain C-27 and the other seven clones hybridized with DNA of both strains. However, of these seven clones, transcripts corresponding to six clones did not accumulate in strain C-102 at low temperatures. The sequence of a deduced protein encoded by the most abundant clone, hiC6, exhibited homology to sequences of Group III LEA (late embryogenesis abundant) proteins and had an amino-terminal amino acid sequence that was similar to the sequences of chloroplast transit peptides. © 1995 The Japanese Society of Plant Physiologists (JSPP).

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  • Composition and positional distribution of fatty acids in polar lipids from Chlorella ellipsoidea differing in chilling susceptibility and frost hardiness Reviewed

    Toshio Joh, Tsuguhiko Yoshida, Makoto Yoshimoto, Takahisa Miyamoto, Shoji Hatano

    Physiologia Plantarum   89 ( 2 )   285 - 290   1993

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    The composition and positional distribution of fatty acids in the polar lipids from 4 strains of Chlorella differing in chilling susceptibility and frost hardiness were analyzed by enzymatic hydrolysis and gas‐liquid chromatography. Analysis of the polar lipids from chilling‐sensitive, chilling‐resistant and chilling‐sensitive revertant strains of Chlorella ellipsoidea IAM C‐102 showed that the sum of palmitic and trans‐3‐hexadecenoic acid in phosphatidylglycerol (PG) is about 60% for the sensitive strains and 53% for the resistant strain. The sum of dipalmitoyl and 1‐palmitoyl‐2‐(trans‐3‐hexadecenoyl) PG as estimated from the positional distribution of their fatty acids, is about 10% in the case of each of the three strains. The contents of unsaturated fatty acids in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were higher in the resistant than in the sensitive strain. This suggests that unsaturation of fatty acids in not only PG but also PC and PE is involved in chilling sensitivity of Chlorella. On the other hand, lipid changes during the development of frost hardiness of C. ellipsoidea IAM C‐27, a frost hardy strain, were examined. The results showed that fatty acids in most lipid classes are unsaturated in the hardening process but their degree of unsaturation is not greatly different from that of the chilling‐resistant strain, suggesting that not only unsaturation of fatty acids in lipids but also other factors are necessary for the development of frost hardiness. Copyright © 1993, Wiley Blackwell. All rights reserved

    DOI: 10.1111/j.1399-3054.1993.tb00155.x

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Books

  • 高圧力下の生物科学「超高圧によるウシ血清アルブミンのアレルゲン性低減化と構造変化との関連」

    野上直行, 松野正知, 原崇, 城斗志夫, 西海理之, 鈴木敦士( Role: Joint author ,  95-101)

    さんえい出版  2006.11 

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  • 新潟発『食べる』

    城斗志夫( Role: Joint author ,  54-59)

    新潟日報事業社  2005.5  ( ISBN:4861321166

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MISC

  • 科学教育の重要性—物事を科学的に判断できる人間を育てるために—

    城斗志夫

    創造   2011.8

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  • Elimination of the allergenicity of food protein by high pressure

    Naoyuki Nogami, Toshio Joh, Masatomo Matsuno, Tadayuki Nishiumi, Takashi Hara, Atsushi Suzuki

    Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu   16 ( 1 )   11 - 16   2006

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    This paper describes general methods to eliminate or decrease the allergenicity of food protein, and also describes high pressure-induced elimination of the allergenicity of food protein, especially meat protein. The effect of high pressure treatment on the elimination of bovine serum albumin (BSA, the major beef allergen) allergenicity was evaluated on the basis of histamine release from human basophilic KU812F cells sensitized with sera from allergic patients, and the structural changes of BSA responsible for reducing allergenicity was estimated. BSA pressurized at pressures ranging from 300 to 600 MPa reduced histamine release from the cells sensitized with A5 serum with significance. The reducing effect of high-pressure treatment gradually increased with the increase of pressure applied to BSA. The pressure-induced structural changes of BSA were estimated by fluorescence spectra, circular dichroism (CD) spectra (the content of secondary structure), the amount of surface sulfhydryl (SH) group, and the surface aromatic hydrophobicity. The blue shift and decrease of the fluorescence of BSA gradually progressed with the increase of pressure applied. But no significant effect of pressure on CD spectra was observed. Pressure-treated BSA showed the maximum increase in the amount of SH group by pressure treatment at 100 MPa, and the aromatic hydrophobicity gradually decreased with the increase of high pressure applied. These results indicated that high pressure treatment induced the tertiary structural changes of BSA, but no effect on the secondary structure. We concluded that the pressure-induced elimination of BSA allergenicity seemed to be related to the tertiary structural change of BSA.

    DOI: 10.4131/jshpreview.16.11

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  • 包装餅製造工場洗米等排水の再生・リサイクルに適した限外濾過膜の選定

    Rahaman Aila, 城 斗志夫, 伊東 章

    日本食品工学会誌   6 ( 2 )   57 - 66   2005.6

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  • 偉大なり!キノコパワー(第1回)

    城斗志夫

    月刊新潟バイタリティー   23 ( 1 )   33 - 35   2004.7

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  • 偉大なり!キノコパワー(第1回)

    城斗志夫

    月刊新潟バイタリティー   22 ( 12 )   52 - 53   2004.6

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  • 偉大なり!キノコパワー(第1回)

    城斗志夫

    月刊新潟バイタリティー   22 ( 11 )   38 - 39   2004.5

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  • Structure and Expression of Hardening-Induced Genes in Chlorellaellipsoidea

    Toshio Joh

    Memoirs of the Faculty of Agriculture, Niigata University   31   1 - 80   1994.3

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Presentations

  • ヒラタケにおける香気成分3-オクタノンの生合成に関与するエノンレダクターゼ遺伝子の解析

    工藤卓伸, 松山遥平, 原崇, 城斗志夫

    日本農芸化学会  2011.3 

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  • Gene cloning of a Pleurotus ostreatus lipoxygenase involved in the biosynthesis of mushroom aroma International conference

    Yuji TASAKI, Shungo TOYAMA, Toshio JOH

    The 6th Meeting of East Asia for Mushroom Science  2010.11 

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  • 血中高IgEレベルマウス脾細胞のIFN-γおよびIL-4産生におよぼすγ-アミノ酪酸(GABA)の影響

    石川公亮, 寺平拓也, 和田紘稔, 原崇, 城斗志夫

    日本食品科学工学会  2010.9 

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  • Lactobacillus paracasei K17の経口投与がBALB/cマウスの抗体産生並びに細胞傷害活性に及ぼす影響

    五十嵐晶, 寺平拓也, 熊谷武久, 斉藤真理子, 渡辺紀之, 城斗志夫, 原崇

    日本食品科学工学会  2010.9 

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  • 露地栽培したヒラタケの香気成分と香気生合成関連酵素の発現解析

    工藤卓伸, 松山遥平, 原崇, 城斗志夫

    日本きのこ学会  2010.9 

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  • ヒラタケの揮発性C8化合物生合成に及ぼすリポキシゲナーゼとエノンレダクターゼの影響

    工藤卓伸, 清水亮祐, 原崇, 城斗志夫

    日本農芸化学会  2010.3 

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  • Lactobacillus paracasei K17摂取によるTh1並びにTh2サイトカイン産生応答の抑制

    石川公亮, 熊谷武久, 斉藤真理子, 重山直也, 山崎春佳, 城斗志夫, 渡辺紀之, 原崇

    日本農芸化学会  2010.3 

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  • 大豆イソフラボンに対し高いアグリコン変換能を持つ植物由来乳酸菌のβ-グルコシダーゼ

    上野八重子, 李新剛, 工藤卓伸, 原崇, 城斗志夫

    日本農芸化学会  2010.3 

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  • 植物由来乳酸菌の大豆イソフラボンアグリコン変換能とβ-グルコシダーゼ活性の気質特異性

    上野八重子, 水谷理絵, 李新剛, 工藤卓伸, 原崇, 城斗志夫

    日本食品科学工学会  2009.9 

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  • 白色系統マイタケ熱水抽出物のIgE産生抑制作用

    堀あゆみ, 原崇, 城斗志夫

    日本食品科学工学会  2009.9 

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  • 酒粕由来乳酸菌Lactobacillus paracasei K71のIgE産生抑制作用

    重山直也, 斉藤真理子, 熊谷武久, 渡辺紀之, 岡田早苗, 城斗志夫, 原崇

    日本食品科学工学会  2009.9 

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  • エンドウスプラウトのアンジオテンシンI変換酵素阻害活性

    中澤大樹, 村山里子, 原崇, 城斗志夫

    日本食品科学工学会  2009.9 

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  • オバルブミン感作したBALB/cマウスにおけるIgE並びにサイトカインの産生に及ぼすイノシトール6リン酸の影響

    石川公亮, 原崇, 城斗志夫

    日本食品科学工学会  2009.9 

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  • 高圧処理がキノコ熱水抽出物の抗アレルギー活性におよぼす影響

    野澤祥史, 五十嵐晶, 佐藤可奈, 原崇, 城斗志夫

    生物関連高圧研究会  2009.7 

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  • 米発酵食品由来乳酸菌のIgE産生抑制作用

    原崇, 熊谷武久, 斉藤真理子, 重山直也, 城斗志夫, 渡辺紀之, 岡田早苗

    日本農芸化学会  2009.3 

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  • ナメコ菌糸体のリン酸欠乏適応機構

    工藤卓伸, 田崎裕二, 原崇, 城斗志夫

    日本農芸化学会  2009.3 

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  • ヒラタケのリポキシゲナーゼのcDNAクローニング

    田崎裕二, 笠原啓介, 外山峻吾, 栗林喬, 原崇, 城斗志夫

    日本農芸化学会  2009.3 

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  • 発光ダイオードの照射がトマトスプラウトの色素成分に及ぼす影響

    清塚桂輔, 牛田悠介, 松本年弘, 稲熊隆博, 原崇, 城斗志夫

    日本農芸化学会  2009.3 

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  • NC/Ngaマウスのアトピー性皮膚炎様症状に対する植物性乳酸菌Lactobacillus paracasei K71の改善効果

    斉藤真理子, 熊谷武久, 渡辺紀之, 重山直也, 城斗志夫, 原崇

    日本農芸化学会  2009.3 

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  • Quantification and Structure Analysis of Arabinoxylan in Rice Bran of Various Cultivars International conference

    Masahiro Kobayashi, Akira Goto, Takashi Hara, Toshio Joh

    Second International Symposium on Rice and Disease Prevention  2008.10 

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  • Inductive Effect of Inositol Hexaphosphate (IP6) on Production of β-defensin2 and β-defensin3 in Human Lung Epithelial A549 Cells International conference

    Yousuke Shinohara, Takashi Hara, Toshio Joh

    Second International Symposium on Rice and Disease Prevention  2008.10 

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  • ゴボウスプラウトに含まれる抗酸化物質

    村山里子, 沓澤真子, 原崇, 城斗志夫

    日本農芸化学会  2008.3 

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  • γ-アミノ酪酸のヒト好塩基球様KU812F細胞に対するヒスタミン遊離抑制効果

    本間香織, 原崇, 松野正知, 城斗志夫

    日本農芸化学会  2008.3 

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  • イノシトール6リン酸(InsP6)のヒト肺上皮細胞株A549に対するβ-デフェンシン2の産生誘導

    篠原陽介, 原崇, 城斗志夫

    日本農芸化学会  2008.3 

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  • ナメコ菌糸体がリン酸欠乏下で特異的に発現するハイドロフォビンの特性

    工藤卓伸, 佐藤有希, 原崇, 城斗志夫

    日本農芸化学会  2008.3 

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  • タラの芽葉茶の抗アレルギー作用に関する研究

    本間香織, 原崇, 大橋義治, 城斗志夫

    日本農芸化学会  2007.3 

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  • 超高圧下におけるオボムコイドのキモトリプシン消化促進とアレルゲン性低減化

    神田泰子, 鈴木敦士, 松野正知, 原崇, 城斗志夫, 小谷スミ子

    日本農芸化学会  2007.3 

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  • ヒト好中球様HL-60細胞のオプソニン化ザイモサン貪食に及ぼす種々のイノシトールリン酸の影響

    岸大輔, 原崇, 城斗志夫

    日本農芸化学会  2007.3 

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  • Biosynthesis pathway of 1-octen-3-ol in Fleurotus ostreatus International conference

    城斗志夫, 原崇

    Proceedings of The International Symposium of Mushroom Science  2006.9 

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  • 超高圧と酵素の併用により分解処理したオボムコイドの加水分解性と抗体結合性

    神田泰子, 鈴木敦士, 松野正知, 原崇, 城斗志夫, 小谷スミ子

    日本食品科学工学会  2006.8 

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  • タラの芽葉茶の含有成分と機能性に関する研究

    本間香織, 原崇, 城斗志夫

    日本食品科学工学会  2006.8 

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  • イノシトール6リン酸によるヒト好中球様HL-60細胞の貪食能増強

    岸大輔, 原崇, 篠原陽介, 城斗志夫

    日本食品科学工学会  2006.8 

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Awards

  • 日本缶詰協会技術賞

    2004.11   日本缶詰協会  

    原田三郎, 鈴木涼子, 谷猪由起, 渡辺敦夫, 城斗志夫, 太田英明

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Teaching Experience

  • 統合化学入門

    2022
    Institution name:新潟大学

  • Topics in Food Sciences

    2022
    Institution name:新潟大学

  • 食の安全・安心論

    2022
    Institution name:新潟大学

  • 応用生命・食品科学セミナーIII

    2022
    Institution name:新潟大学

  • 食品科学演習II

    2022
    Institution name:新潟大学

  • スタディ・スキルズAIIc

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIb

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIc

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIIa

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIIb

    2021
    Institution name:新潟大学

  • 「食べる」

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIa

    2021
    Institution name:新潟大学

  • 食品素材機能論

    2021
    Institution name:新潟大学

  • 食品科学セミナー

    2021
    Institution name:新潟大学

  • 農学入門II

    2021
    Institution name:新潟大学

  • 農学入門I

    2021
    Institution name:新潟大学

  • 水産食品学

    2020
    Institution name:新潟大学

  • 食品科学概論

    2020
    Institution name:新潟大学

  • 産業スペシャリスト育成特論

    2020
    -
    2021
    Institution name:新潟大学

  • 卒業論文Ⅱ

    2020
    Institution name:新潟大学

  • 卒業論文Ⅰ

    2020
    Institution name:新潟大学

  • 食の安全・安心論

    2020
    Institution name:新潟大学

  • 食品安全学

    2019
    Institution name:新潟大学

  • 農学入門Ⅱ

    2019
    Institution name:新潟大学

  • 農学入門Ⅰ

    2019
    Institution name:新潟大学

  • 地域交流サテライト実習

    2019
    Institution name:新潟大学

  • 生命を知る

    2018
    Institution name:新潟大学

  • 基礎生物学

    2017
    Institution name:新潟大学

  • 食と健康の科学

    2017
    Institution name:新潟大学

  • 公衆衛生学Ⅱ

    2017
    -
    2019
    Institution name:新潟大学

  • 公衆衛生学Ⅰ

    2016
    -
    2020
    Institution name:新潟大学

  • 水産製造学

    2016
    -
    2018
    Institution name:新潟大学

  • Topics in Food Sciences

    2016
    -
    2017
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅲ

    2015
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅢ

    2015
    Institution name:新潟大学

  • 基礎生命科学(博士)演習(中間発表)

    2015
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅲ

    2015
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅰ

    2014
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅱ

    2014
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅠ

    2014
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅡ

    2014
    -
    2015
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅱ

    2014
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅰ

    2014
    Institution name:新潟大学

  • 応用生命・食品科学概論

    2012
    -
    2020
    Institution name:新潟大学

  • 「食べる」

    2012
    -
    2020
    Institution name:新潟大学

  • 応用生命・食品科学特論

    2012
    -
    2020
    Institution name:新潟大学

  • 研究発表演習(中間発表)

    2012
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学セミナーBⅠ

    2012
    -
    2015
    Institution name:新潟大学

  • 文献詳読Ⅰ

    2012
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学特定研究BⅡ

    2012
    -
    2015
    Institution name:新潟大学

  • 文献詳読Ⅱ

    2012
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学特定研究BⅠ

    2012
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学セミナーBⅡ

    2012
    -
    2015
    Institution name:新潟大学

  • 応用生命・食品科学演習(学会発表)

    2012
    -
    2014
    Institution name:新潟大学

  • 実践型食づくりプロジェクト

    2011
    Institution name:新潟大学

  • 食品・栄養科学演習Ⅰ

    2011
    -
    2019
    Institution name:新潟大学

  • 食品・栄養科学演習Ⅱ

    2011
    -
    2018
    Institution name:新潟大学

  • 企画提案型食づくりプロジェクト

    2011
    -
    2014
    Institution name:新潟大学

  • 食=「人」に「良」

    2011
    Institution name:新潟大学

  • 食品・栄養科学実験

    2010
    -
    2018
    Institution name:新潟大学

  • 実地見学

    2010
    -
    2016
    Institution name:新潟大学

  • 自然科学総論Ⅳ

    2010
    -
    2014
    Institution name:新潟大学

  • 食品化学

    2007
    Institution name:新潟大学

  • 食品生化学

    2007
    Institution name:新潟大学

  • 生物化学実験

    2007
    Institution name:新潟大学

  • 食品衛生学

    2007
    Institution name:新潟大学

  • 食品素材機能論

    2007
    -
    2017
    Institution name:新潟大学

  • くらしと微生物

    2007
    -
    2016
    Institution name:新潟大学

  • 生物学

    2007
    -
    2015
    Institution name:新潟大学

  • 新潟発『食べる』

    2007
    -
    2010
    Institution name:新潟大学

  • 公衆衛生学II

    2007
    Institution name:新潟大学

  • 免疫・血清学

    2007
    Institution name:新潟大学

  • 食品製造学

    2007
    Institution name:新潟大学

▶ display all