Updated on 2022/12/01

写真a

 
NISHIUMI Tadayuki
 
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

  • 農学博士 ( 1990.3   北海道大学 )

  • 農学修士 ( 1987.3   北海道大学 )

Research Interests

  • collagen

  • connective tissue

  • meat science

  • 損傷菌

  • 高圧微生物制御

  • 低アレルゲン化

  • natural casing

  • 介護食

  • 高圧物性変換

  • high pressure

  • proteoglycan

  • elastin

  • texture

  • toughness

Research Areas

  • Life Science / Animal production science

  • Life Science / Food sciences

Research History (researchmap)

  • Niigata University   Faculty of Agriculture Department of Agriculture   Professor

    2017.4

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

    2016.4

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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   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)

    2000.6 - 2007.3

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  • Hiroshima University   Faculty of Applied Biological Science   Research Assistant

    1990.4 - 2000.5

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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   Graduate School of Science and Technology Life and Food Sciences   Associate Professor

    2007.4 - 2016.3

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

    2000.6 - 2007.3

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Education

  • Hokkaido University   大学院農学研究科   畜産学専攻 博士後期課程

    1987.4 - 1990.3

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  • Hokkaido University   大学院農学研究科   畜産学専攻 博士前期課程

    1985.4 - 1987.3

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  • Hokkaido University   Faculty of Agriculture   畜産学科

    - 1985.3

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Professional Memberships

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Papers

  • Texture-modified foods for the elderly and people with dysphagia: insights from Japan on the current status of regulations and opportunities of the high pressure technology Reviewed

    Anastasiia Maksimenko, Anna Lyude, Tadayuki Nishiumi

    IOP Conference Series: Earth and Environmental Science   548 ( 2 )   022106 - 022106   2020.9

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    Publishing type:Research paper (scientific journal)   Publisher:IOP Publishing  

    The group of people aged 60 and over is expanding worldwide. Whereas the group aged over 80 years is growing fastest among all population segments. There is an increasing necessity to provide the elderly with balanced and functional nutrition aimed to maintain healthy aging and prevent diseases and, at the same time to cope with the special needs of people with masticatory and swallowing dysfunctions. This study outlines the current situation with elderly-oriented foods in Russia and the rapidly aging Japan. The study demonstrates that in Japan, there is a regulation system and commercial products tailored for older people, particularly those with dysphagia and/or need for special nutrition. However, providing appetizing and healthful products with a modified texture for the safe and nutritious diet of seniors remains an unresolved issue for the food industry in both countries. The study presents basic physiological disorders associated with food intake and specific aging-related nutritional needs to be considered when developing food for the elderly. Qualification of texture-modified products is given. A review of the recent research indicates that high pressure technology has feasible potential in developing healthy foods, including processed meat and fish products with reduced content of food additives, foods for the aging population, and people with dysphagia.

    DOI: 10.1088/1755-1315/548/2/022106

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    Other Link: https://iopscience.iop.org/article/10.1088/1755-1315/548/2/022106

  • Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels Reviewed

    Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

    IOP Conference Series: Earth and Environmental Science   548 ( 2 )   022078 - 022078   2020.9

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    © 2020 Published under licence by IOP Publishing Ltd. The effect of high hydrostatic pressure (HHP) treatment of 200 MPa for 10 min at room temperature in combination with salt (sodium chloride) and phosphate (sodium pyrophosphate) addition on the microstructure and sensory characteristics of beef gels were investigated. Sensory evaluation was involving students and staff of the Niigata University, using Scheffe's paired comparison method with grade. Gel microstructure was observed using scanning electron microscopy (JSM-6510LA, JEOL LTD., Japan). The free amino acid content of beef gels was analyzed by an amino acid analyzer (JLC-500/V, JEOL LTD., Japan). The results of sensory evaluation revealed that high pressure at 200 MPa improved the cohesiveness and springiness (elasticity) while significantly decreasing the softness in low salt and/or low phosphate beef gels (p < 0.05). Irrespective of the salt and/or phosphate content in the beef samples, panellists noted that the pressurized beef gels were firmer, more elastic, and more pleasant to bite. The scanning electron microscopy images revealed that high pressure treatment at 200 MPa produced a dense, homogeneous networked structure with small cavities for water retention in low salt beef gels. The total free amino acid content of low salt and/or low phosphate beef gels was increased by high pressure at 200 MPa (p < 0.05). The present study confirmed that high hydrostatic pressure at 200 MPa was effective in producing low salt and/or low phosphate beef gels while providing high quality textural and organoleptic properties.

    DOI: 10.1088/1755-1315/548/2/022078

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    Other Link: https://iopscience.iop.org/article/10.1088/1755-1315/548/2/022078

  • Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products Reviewed

    A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi

    Theory and practice of meat processing   5 ( 2 )   26 - 38   2020.8

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    Publishing type:Research paper (scientific journal)   Publisher:The Gorbatov's All-Russian Meat Research Institute  

    Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.

    DOI: 10.21323/2414-438x-2020-5-2-26-38

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  • Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels Reviewed

    Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

    High Pressure Research   39 ( 2 )   385 - 397   2019.4

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    Publishing type:Research paper (scientific journal)   Publisher:Informa UK Limited  

    © 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. The effect of high hydrostatic pressure (HHP) treatment (100–200 MPa, 10 min, 20°C) combined with sodium chloride and sodium phosphate on the physicochemical properties of beef gels was investigated. The water content, cooking losses, color, protein composition by SDS-PAGE analysis and texture parameters of beef gels were determined. The beef gels treated with high pressure at 150 MPa showed a synergistic effect in the increased water content and the decreased cooking losses compared with the unpressurized gels. The L*, a* and b* color values of beef gels were slightly decreased under HHP treatment at 100–200 MPa. In the SDS-PAGE analysis, the staining intensity of the α-actinin protein band was decreased in pressurized samples. The cohesiveness, adhesiveness, gel strength and modulus of elasticity were improved after HHP treatment. Application of high pressure treatment (150–200 MPa) before heat treatment would be beneficial for the manufacturing of low salt and/or low phosphate meat products for a healthy diet.

    DOI: 10.1080/08957959.2019.1586895

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  • Effect of plating and incubation conditions on the detection of lactic acid bacteria after high hydrostatic pressure treatment Reviewed

    Masato Nakane, Hidetaka Fuchu, Yoshiko Nakaura, Tadayuki Nishiumi, Kazutaka Yamamoto

    High Pressure Research   39 ( 2 )   334 - 343   2019.4

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    DOI: 10.1080/08957959.2019.1574347

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  • Effect of various factors such as pH, inoculum size, and storage temperature on enterotoxin A (SEA) production of Staphylococcus aureus in cooked rice. Reviewed

    Tsutsuura, S, Nishiumi, T, Murata, M

    Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018   395   2018.11

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  • Effect of high pressure on the physical and sensory properties of Kanikama. Reviewed

    Yamazaki, K, Kakiuchi, T, Tsutsuura, S, Nishiumi, T

    Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018,   396   2018.11

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  • Inactivation of Staphylococcus aureus by high pressure processing. Reviewed

    Minezaki, S, Tsutsuura, S, Murata, M, Nishiumi, T

    Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018,   397   2018.11

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  • Elucidation of physical properties of the exopolysaccharide of low molecular weight produced by lactic acid bacteria. Reviewed

    Ando, M, Sato, T, Tsutsuura, S, Nakai, H, Nishiumi, T

    Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018,   397   2018.11

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  • Effect of Tochu leaf poeder on intramuscular collagen and meat texture in pork. Reviewed

    Abe, N, Tsutsuura, S, Nishiumi, T

    Proceedings of Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018   389   2018.11

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  • Effect of high hydrostatic pressure on reducing of sodium chloride and sodium phosphate of beef gels. Reviewed

    Maksimenko, A, Kikuchi, R, Tsutsuura, R, Nishiumi, T

    Proc. 64th Int. Cong. Meat Sci. Technol.   No. 6095   2018.8

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  • Control of the generation time of microorganisms by long-term application of hydrostatic pressure of 50 MPa or less. Reviewed

    Ogino, M, Nishiumi, T

    Food Science and Technology Research   24 ( 2 )   289 - 298   2018.3

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  • Relationships among muscle fiber type composition, fiber diameter and MRF gene expression in different skeletal muscles of naturally grazing Wuzhumuqin sheep during postnatal development Reviewed

    Qimuge Siqin, Tadayuki Nishiumi, Takahisa Yamada, Shuiqing Wang, Wenjun Liu, Rihan Wu, Gerelt Borjigin

    ANIMAL SCIENCE JOURNAL   88 ( 12 )   2033 - 2043   2017.12

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

    The aim of this study was to determine the relationships among muscle fiber-type composition, fiber diameter, and myogenic regulatory factor (MRF) gene expression in different skeletal muscles during development in naturally grazing Wuzhumuqin sheep. Three major muscles (i.e. the Longissimus dorsi (LD), Biceps femoris (BF) and Triceps brachii (TB)) were obtained from 20 Wuzhumuqin sheep and 20 castrated rams at each of the following ages: 1, 3, 6, 9, 12 and 18months. Muscle fiber-type composition and fiber diameter were measured using histochemistry and morphological analysis, and MRF gene expression levels were determined using real-time PCR. In the LD muscle, changes in the proportion of each of different types of fiber (I, IIA and IIB) were relatively small. In the BF muscle, a higher proportion of type I and a 6.19-fold lower proportion of type IIA fibers were observed (P&lt;0.05). In addition, the compositions of type I and IIA fibers continuously changed in the TB muscle (P&lt;0.05). Moreover, muscle diameter gradually increased throughout development (P&lt;0.05). Almost no significant difference was found in MRF gene expression patterns, which appeared to be relatively stable. These results suggest that changes in fiber-type composition and increases in fiber size may be mutually interacting processes during muscle development.

    DOI: 10.1111/asj.12848

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  • Pork loin treated with high hydrostatic pressure as a food processing technology: Subacute toxicity of the freeze-dried powder and cytotoxicity of the methanol extracts. Reviewed

    Saito, M, Nishida, M, Eitsuka, T, Kim, Y.-J, Nishiumi, T, Konishi, T, Urakami, H, Nishida, H

    Food Safety   5 ( 3 )   98 - 109   2017.9

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    High hydrostatic pressure (HP) treatment is used in food processing owing to its sterilization effect. Meat or meat products are sterilized and become tender by HP processing. Therefore, the variety of HP-processed meat products has increased worldwide. However, little is known about the safety of HP-processed meat products. The aim of this study was to determine the effects of HP processing and HP combined with 0.4 M sodium carbonate treatment (HP-Na) on pork loins and to evaluate the subacute toxicity and cytotoxicity of these processing methods. In an in vivo study, we performed 90- and 180-day feeding tests in mice and did not detect any adverse effects in HP-processed and HP-Na-processed pork loins. In addition, we evaluated the cytotoxicity of HP-processed meats, and did not observe any obvious toxicity associated with pork loin extracts in vitro. These results suggest that HP is not associated with risk factors during processing.

    DOI: 10.14252/foodsafetyfscj.2016030

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  • Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Reviewed

    Chen, X, Tume, R.K, Xiong, Y, Xu, X, Zhou, G, Chen, C, Nishiumi, T

    Critical Reviews in Food Science and Nutrition   1 - 23   2017.9

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  • Technological demands of meat processing –An Asian perspective. Invited Reviewed

    Zhang, W, Naveena, B.M, Jo, C, Sakata, R, Zhou, G, Banerjee, R, Nishiumi, T

    Meat Science   132   35 - 44   2017.5

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  • Education program to stimulate interest in food and health for university students by Niigata's foods

    5   29 - 34   2017

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  • Sterilization of Heat-Resistant Spores by a Combination of High-Pressure and Subsequent Heat Treatment

    OGINO Miyuki, NISHIUMI Tadayuki

    The Review of High Pressure Science and Technology   25 ( 4 )   334 - 342   2015

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    Language:Japanese   Publisher:The Japan Society of High Pressure Science and Technology  

    We found the feasibility of sterilization by applying a pressure treatment of 200 MPa before heat treatment. The wet density of spores of <i>Bacillus cereus</i> was decreased by the pressure history when we applied a high-pressure treatment of 200 MPa, and the heat resistance of the spores was decreased. Afterwards when we applied a heat at a medium-temperature of about 100℃, the sterilization of spores was promoted. Furthermore, we found the turbidity of the spore suspensions greatly decreased after the pressure reduction step of the high-pressure treatment. The decrease of turbidity was also found to be highly correlated with the survival spore counts after the heat treatment. Therefore the turbidity was considered to be a sterilization indicator.<br>

    DOI: 10.4131/jshpreview.25.334

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  • Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate Reviewed

    Xing Chen, Pei-jun Li, Tadayuki Nishiumi, Hosono Takumi, Atsushi Suzuki, Cong-gui Chen

    FOOD AND BIOPROCESS TECHNOLOGY   7 ( 12 )   3608 - 3617   2014.12

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

    The effects of high-pressure processing (HPP) (0-400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % (w/v) sodium alginate (AS-SA) were investigated. The results showed that HPP could significantly increase (P &lt; 0.05) the reactive sulfhydryl contents, surface hydrophobicity, and turbidity of the pressurized sample under 200-400 MPa and gradually decrease its thermal gelling ability with an elevating pressure from 100 to 400 MPa. The HPP under 300 MPa for 10 min could enhance the thermal stability of AS-SA and promote the formation of AS-SA gel structure with large pores and thick strands. Those resulted in the increased gel strength and the increased CL of pressurized AS-SA, which were relative to hydrophobic interaction and disulfide bonding. The information could offer certain theoretical foundation to apply HPP technology for developing meat-SA gels with various properties via combinational use of different HPP levels and SA.

    DOI: 10.1007/s11947-014-1368-9

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  • Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing kappa-carrageenan Reviewed

    Xing Chen, Cong-gui Chen, Yan-zi Zhou, Pei-jun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki

    FOOD HYDROCOLLOIDS   40   262 - 272   2014.10

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:ELSEVIER SCI LTD  

    The effects of high pressure processing (HPP) (0-400 MPa for 10 min, 0-20 min under 300 MPa) on the water holding capacity (WHC) and gel strength of chicken breast myosin containing 0.225% kappa-carrageenan (W/V, 2.25 g/L relative to myosin solution) (myosin-K) and the thermal gelling mechanism were investigated. The results revealed that HPP at 100-400 MPa could significantly increase the WHC of myosin-K gels while decreasing the gel strength (P &lt; 0.05). The turbidity, surface hydrophobicity and reactive sulfhydryl contents of the pressurized myosin-K increased significantly at 200-400 MPa (P &lt; 0.05). Dynamic rheological measurements indicated that the thermal gelling ability of the pressurized myosin-K matrix gradually decreased as the pressure increased (100-400 MPa). Low-field nuclear magnetic resonance data suggested that HPP at 100-400 MPa might shorten the water relaxation time of the gel. The Fourier transform infrared spectroscopy data revealed that the hydrogen bonding interactions in the gels might weaken when subjected to 100-300 MPa but could be enhanced at 400 MPa. The scanning electron microscopy images revealed that HPP (300 MPa, 10 min) produced a dense, networked myosin-K gel structure with small cavities and thin cross-linked strands. Moreover, pressure levels were responsible for the above results. The protein in myosin-K could denature, unfold and aggregate under HPP (100-400 MPa), thus decreasing the thermal gelling ability of myosin-K matrix. The high WHC of the pressurized myosin-K gel was attributed to the enhanced hydrogen bonding and hydrophobic interactions, as well as the uniform and dense networked structure; the low gel strength might be ascribed to the low thermal gelling ability of pressurized myosin-K. (C) 2014 Elsevier Ltd. All rights reserved.

    DOI: 10.1016/j.foodhyd.2014.03.018

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  • Isolation and purification of decorin from bovine skeletal muscle and its structural changes under high pressure.

    Hosono, T, Otake, Y, Komoda, T, Sugiyama, T, Nishiumi, T

    Bull. Facul. Agric. Niigata Univ.   67 ( 1 )   43 - 49   2014.9

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  • Combined effects of high pressure and sodium hydrogen carbonate on beef texture and color. Reviewed

    Nishiumi, T, Ohnuma, S, Watanabe, Y, Sakata, R

    Proc. 60th Int. Cong. Meat Sci. Technol.   USB   2014.8

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  • Isolation and purification of decorin from bovine skeletal muscle and its structural changes under high pressure. Reviewed

    Hosono, T, Komoda, T, Nishiumi, T

    Proc. 60th Int. Cong. Meat Sci. Technol.   USB   2014.8

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  • L-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron Reviewed

    Cunliu Zhou, Huiqiong Ye, Tadayuki Nishiumi, Hao Qin, Conggui Chen

    FOOD RESEARCH INTERNATIONAL   62   637 - 643   2014.8

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

    The objective of this investigation was to evaluate the effects of L-histidine on the stability of porcine hemoglobin concentrates during storage. The results indicated that the addition of L-histidine increased the oxyhemoglobin content and a* values but decreased the methemoglobin content and free iron content (P &lt; 0.05) during storage. The addition of iron cation decreased both the oxyhemoglobin content and a* values but increased both the methemoglobin content and free iron concentration (P &lt; 0.05). CD spectra revealed that the free iron content induced the transformation of the hemoglobin secondary structure from an alpha-helix (close structure) to a beta-pleated, beta-turn, and random coil arrangement (loose structure), while L-histidine weakened this behavior of the free iron. Infrared spectra demonstrated that the L-histidine coordinated with the free iron (Fe2+ or Fe3+) to give the corresponding complex at 25 degrees C and pH 7.3. Therefore, L-histidine enhanced the stability of hemoglobin concentrates by coordinating with free iron. (C) 2014 Elsevier Ltd. All rights reserved.

    DOI: 10.1016/j.foodres.2014.04.018

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  • Application of High-Pressure Treatment to Sterilization of Foods

    KOBAYASHI Atsushi, KAWAMURA Mariko, OHARA Eri, OGINO Miyuki, HOSHINO Jun, YAMAZAKI Akira, NISHIUMI Tadayuki

    The Review of High Pressure Science and Technology   24 ( 1 )   48 - 51   2014

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    Language:Japanese   Publisher:The Japan Society of High Pressure Science and Technology  

    This paper described the cases where a high-pressure treatment of 200 MPa was found to be effective against the two typical heat-resistant spores, <i>B. subtilis</i> and <i>B. cereus</i> when conducted as a pretreatment step before heat sterilization at 90 to 100℃. In addition, when the <i>B. cereus</i> was used as the indicator, it took 36 minutes (D=3 min.) to complete the heat sterilization at 100℃, whereas the holding time of only 6 minutes (D=0.5 min.) was enough to achieve sterility by using the Hi-Pit (high-pressure induced transformation) effect.<br>

    DOI: 10.4131/jshpreview.24.48

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  • Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor. Reviewed

    Nodake, K, Numata, M, Kosai, K, Kim, Y.-J, Nishiumi, T

    Anim Sci. J   84 ( 8 )   613 - 621   2013.8

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    DOI: 10.1111/asj.12050

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  • A scanning fluorescence spectroscopy of decorin under high pressure Reviewed

    Takahito Komoda, Yun-Jung Kim, Atsushi Suzuki, Tadayuki Nishiumi

    HIGH PRESSURE RESEARCH   33 ( 2 )   336 - 341   2013.6

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

    High pressure processing is able to tenderize not only meat but also intramuscular connective tissue, which is mainly composed of collagen. Decorin, one of the proteoglycans, binds to and stabilizes collagen fibrils. It has been suggested that structural weakening of intramuscular connective tissue may result from the disappearance of the decorin-collagen interaction. In this study, the fluorescence spectra and the surface hydrophobicity of decorin molecules were measured under high pressure in order to examine the resulting change in the tertiary structure. The fluorescence intensity and the surface hydrophobicity of decorin molecules both decreased with increasing applied pressure and with applied time at the constant applied pressure, respectively. The observations indicate that the native structure of decorin is maintained during 200MPa pressurization for less than 30min.

    DOI: 10.1080/08957959.2013.794228

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  • Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate Reviewed

    Kanae Tabe, Yun-Jung Kim, Shun Ohnuma, Hiro Ogoshi, Atsushi Suzuki, Tadayuki Nishiumi

    HIGH PRESSURE RESEARCH   33 ( 2 )   348 - 353   2013.6

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

    Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0-.4M NaHCO3 solution and then pressurized at 100-400MPa. After pressurization, the samples were heated for 30min at 80 degrees C and cooled down in ice-cold water. High pressure and NaHCO3 treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3M NaHCO3 treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3 treatment can be effectively used for broiler chicken breast production.

    DOI: 10.1080/08957959.2013.780053

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  • Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability Reviewed

    Yun-Jung Kim, Tadayuki Nishiumi, Shinobu Fujimura, Hiro Ogoshi, Atsushi Suzuki

    HIGH PRESSURE RESEARCH   33 ( 2 )   354 - 361   2013.6

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

    In this study, the combined effects of high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical and chemical properties, and palatability of pork ham, a tough and under-utilized meat, were investigated. Assessment of meat properties with heat treatment, after exposure to NaHCO3 and high pressure treatment, revealed an increase in water content, and decreased weight reduction and rupture stress. The free amino acid content of meat samples increased with NaHCO3 and high pressure treatment. The effect of high pressure processing was especially notable at a pressure of 300MPa. Sensory evaluation showed that meat subjected to high pressure processing after NaHCO3 treatment was tender and juicy. In addition, the sample produced minimal residue in the mouth and was characterized by a good taste.

    DOI: 10.1080/08957959.2013.783029

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  • Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color Reviewed

    Shun Ohnuma, Yun-Jung Kim, Atsushi Suzuki, Tadayuki Nishiumi

    HIGH PRESSURE RESEARCH   33 ( 2 )   342 - 347   2013.6

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

    We investigated the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the physical properties and color of silverside Australian beef. Meat samples were pressurized at 100-500MPa and the water content, weight reduction, rupture stress, and meat color were determined. The water content of meat treated with NaHCO3 and high pressure (300MPa) reached a maximum of 70.1%. Weight reduction tended to decrease with high pressure treatment at 300MPa. Meats treated with NaHCO3 and high pressure at 400MPa showed a&gt;50% decrease in hardness. Whitening of the meat was reduced by the combined high pressure and NaHCO3 treatment. Therefore, the combined high pressure and NaHCO3 treatment is effective for improvement of beef quality.

    DOI: 10.1080/08957959.2013.793321

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  • Effect of high hydrostatic pressure and NaHCO3 on physical and chemical properties of pork ham.

    Kim, Y.-J, Nishiumi, T, Ogoshi, H, Suzuki, A

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   42   2012.10

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  • A scanning fluorescence spectroscopy of decorin under high pressure.

    Komoda, T, Kim, Y.-J, Suzuki, A, Nishiumi, T

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   135   2012.10

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  • Effect of high hydrostatic pressure and sodium hydrogen carbonate on physical properties and color of beef.

    Ohnuma, S, Kim, Y.-J, Watanabe, Y, Suzuki, A, Nishiumi, T

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   137   2012.10

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  • Effect of high hydrostatic pressure and NaHCO<sub>3</sub> treatment on texture and palatability of chicken breast.

    Tabe K, Kim, Y.-J, Onuma, S, Ogoshi, H, Suzuki, A, Nishiumi, T

    proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   138   2012.10

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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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  • Mutagenicity of high-pressurized pork, rice flour, and egg white.

    Kasai, Y, Kim, Y, Kobayashi, K, Saito., M, Nishiumi, T, Nishida, H, Shigematsu T, Hara, T, Konishi, T, Urakami, H

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   61   2012.10

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  • Improvement of texture and palatability of pork cutlet on high pressure.

    Kim, Y.-J, Nishiumi, T, Ogoshi, H, Suzuki, A

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   62   2012.10

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  • High hydrostatic pressure is effective to in vitro digestibility of ovalbumin.

    Tachikawa, H, Kim, Y.-J, Suzuki, A, Nishiumi, T

    Proceedings of 7th International Conference on High Pressure Bioscience and Biotechnology   130   2012.10

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  • Effect of sodium hydrogen carbonate and high pressure on the texture and morphology of beef.

    Lu, L, Ohnuma, S, Kim, Y.-J, Nishiumi, T

    Proceedings of 4th International Symposium on “Modern Agriculture and Rural Economic Development in Asia”   2012.7

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  • 重曹・高圧併用処理豚そともも肉から調理した「とんかつ」の物性およびおいしさの検討

    金 娟廷, 西海 理之, 森岡 豊, 小齊 喜一, 小林 篤, 山崎 彬, 大越 ひろ, 鈴木 敦士

    食肉の科学   53 ( 1 )   150 - 154   2012.6

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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

    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 Material Cycles and Waste Management   22 ( 4 )   253 - 266   2011.7

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    Food wastes from households were treated with steam at 150 &deg;C for 40 minutes (150SFW) or at 200 &deg;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&plusmn;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&plusmn;5kg 29-46 days later than pigs in the control group.

    DOI: 10.3985/jjsmcwm.22.253

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    Other Link: http://hdl.handle.net/10191/31186

  • A new tenderizer for hog casings. A method using brewer’s grains effect on the mechanical properties. Reviewed

    Sakata, R, Oshida, T, Nishiumi, T, Yoon, H, Waga, M

    Fleischwirtschaft International   26 ( 3 )   60 - 61   2011.3

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  • Formation of Macromolecule Complex with Bacillus thuringiensis Cry1A Toxins and Chlorophyllide Binding 252-kDa Lipocalin-Like Protein Locating on Bombyx mori Midgut Membrane Reviewed

    Ganesh N. Pandian, Toshiki Ishikawa, Thangavel Vaijayanthi, Delwar M. Hossain, Shuhei Yamamoto, Tadayuki Nishiumi, Chanan Angsuthanasombat, Kohsuke Haginoya, Toshiaki Mitsui, Hidetaka Hori

    JOURNAL OF MEMBRANE BIOLOGY   237 ( 2-3 )   125 - 136   2010.10

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    P252, a 252-kDa Bombyx mori protein located on the larval midgut membrane, has been shown to bind strongly with Bacillus thuringiensis Cry1A toxins (Hossain et al. Appl Environ Microbiol 70:4604-4612, 2004). P252 was also shown to bind chlorophyllide (Chlide) to form red fluorescence-emitting complex Bm252RFP with significant antimicrobial activity (Pandian et al. Appl Environ Microbiol 74:1324-1331, 2008). In this article, we show that Cry1A toxin bound with Bm252RFP and Bm252RFP-Cry1A macrocomplex, with both antimicrobial and insecticidal activities, was formed. The insecticidal activity of Bm252RFP-Cry1Ab was reduced from an LD(50) of 1.62 to 5.05 mu g, but Bm252RFP-Cry1Aa and Bm252RFP-Cry1Ac did not show such reduction. On the other hand, the antimicrobial activity of Bm252RFP-Cry1Ab was shown to retain almost the same activity as Bm252RFP, while the other two complexes lost around 30% activity. The intensity of photo absorbance and fluorescence emission of Bm252RFP-Cry1Ab were significantly reduced compared to those of the other two complexes. Circular dichroism showed that the contents of Cry1Ab alpha-helix was significantly decreased in Bm252RFP-Cry1Ab but not in the other two toxins. These data suggested that the reduction of contents of alpha-helix in Cry1Ab affected the insecticidal activity of the macrocomplex but did not alter the antimicrobial moiety in the macrocomplex of Bm252RFP-Cry1Ab.

    DOI: 10.1007/s00232-010-9314-x

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  • Effects of a high-pressure treatment on the physical properties and palatability of pork loin. Reviewed

    Kim, Y.J, Nishiumi, T, Ogoshi, H, Suzuki, A

    Proc. 56th Int. Cong. Meat Sci. Technol.   194   2010.8

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  • Effects of curing agents and curing time on taste sensor and analysis of biochemical properties. Reviewed

    Nodake, K, Numata, M, Kosai, K, Nishiumi, T

    Proc. 56th Int. Cong. Meat Sci. Technol.   194   2010.8

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  • Effect of high-pressure treatment on the textural improvement of natural hog casing. Reviewed

    Nishiumi, T, Kim, Y.J, Suzuki, A, Yoon, H, Sakata, R

    Proc. 56th Int. Cong. Meat Sci. Technol.   189   2010.8

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  • Effects of a High-Pressure Treatment on Bovine Gamma Globulin and Its Reduction in Allergenicity Reviewed

    Shuhei Yamamoto, Natsuka Mikami, Masatomo Matsuno, Takashi Hara, Sumiko Odani, Atsushi Suzuki, Tadayuki Nishiumi

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   74 ( 3 )   525 - 530   2010.3

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    The effects of a high-pressure treatment on the IgE-specific binding activity and structural changes to bovine gamma globulin (BGG), a beef allergen, were investigated. The allergenicity of pressure-treated BGG was also evaluated. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by the high-pressure treatment. Almost no significant change in secondary structure was apparent for pressurized BGG, but a change in the tertiary structure was detected. The decreased IgE-specific binding activity and allergenicity of pressurized BGG were probably due to changes in the tertiary structure caused by pressurization. The results of this study suggest that a high-pressure treatment would be an effective food-processing technique to reduce the allergenicity of BGG.

    DOI: 10.1271/bbb.90715

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  • Effects of a high-pressure treatment on the wheat alpha-amylase inhibitor and its relationship to elimination of allergenicity Reviewed

    S. Yamamoto, K. Takanohashi, T. Hara, S. Odani, A. Suzuki, T. Nishiumi

    Journal of Physics: Conference Series   215   1 - 4   2010

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    In this study, the effects of high-pressure treatment on structure and allergeincity of alpha amylase inhibitor (a-AI) were investigated. The pressure-induced structural changes of α-AI were estimated by fluorescence spectra and by fourth derivative UV-spectroscopy for probed tyrosine residues and by circular dichroism (CD) spectroscopy. The changes in the tertiary structure detected by fluorescence spectra and by fourth derivative UV-spectroscopy under high pressure were indicated at over 300 MPa. Measurements of CD spectroscopy suggested that the effects of a high-pressure treatment on changes in the secondary structure of α-AI were little. From our results, pressure-induced changes of the α-AI structure were not apparent. On the other hands, the IgE-specific binding activities of pressurized α-AI to sera from allergic patients against wheat, which is estimated by observations of dot-blotting, were decreased by high-pressure treatment. It is known that the pressure-induced elimination of allergenicity is related to the tertiary structural changes of allergen molecules. This study are suspected that the epitopes of α-AI do not contain tyrosine residues, and thus the decrease of IgE-specific binding activities is probably caused by the tertiary structural changes of these parts of α-AI. © 2010 IOP Publishing Ltd.

    DOI: 10.1088/1742-6596/215/1/012170

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  • Effects of a high-pressure treatment on the enzyme digestibity of β-lactoglobulin.

    Baba, T, Yamamoto, S, Hara, T, Odani, S, Suzuki, A, Nishiumi, T

    Abstract of 3rd Int. Symp. Sustainability in Food Production, Agriculture and the Environment in Asia   59 - 60   2009.9

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  • Effects of a high-pressure treatment on the physical properties and palatability of pork loin.

    Kim, Y, Nishiumi, T, Suzuki, A

    “Sustainability in Food Production, Agriculture and the Environment in Asia” Proceedings   113 - 115   2009.9

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  • Tenderizing mechanism of natural sausage casing using high hydrostatic pressure in comparison to that by organic acid treatment. Reviewed

    Nishiumi, T, Takaya, Y, Nojiri, T, Ichinoseki, S, Suzuki, A, Yoon, H, Sakata, R

    Review of High Pressure Science and Technology   19 ( S )   29P113   2009.7

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  • Effect of high-pressure treatment on the wheat alpha-amylase inhibitor and its relationship to elimination of allergenicity. Reviewed

    Yamamoto, S, Takanohashi, K, Hara, T, Odani, S, Suzuki, A, Nishiumi, T

    Review of High Pressure Science and Technology   19 ( S )   269   2009.7

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  • Effects of a high-pressure treatment on the physical properties and palatability of pork loin. Reviewed

    Kim, Y, Nishiumi, T, Suzuki, A, Ogoshi, H

    Review of High Pressure Science and Technology   19 ( S )   270   2009.7

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  • Effects of high hydrostatic pressure on the enzyme hydrolysis of β-lactoglobulin. Reviewed

    Baba, T, Yamamoto, S, Hara, T, Odani, S, Suzuki, A, Nishiumi, T

    Review of High Pressure Science and Technology   19 ( S )   280   2009.7

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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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  • Stability of Proteasomes Extracted from Pressurized, Aged Skeletal Muscles Reviewed

    Shuhei Yamamoto, Atsushi Suzuki, Tadayuki Nishiumi

    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES   22 ( 2 )   282 - 288   2009.2

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    The present paper describes the effects of pressure and post-mortem aging treatments on in situ proteasome activity in rabbit and bovine skeletal muscles. Synthetic peptide hydrolyzing activity of rabbit proteasomes remained in the muscle after exposure to pressures up to 100 MPa. However, when a pressure of 400 MPa or more was applied, proteasomes were markedly inactivated. The extraction of proteasomes from excessively pressurized muscle appeared to be difficult. Proteasomes in aged muscle remained relatively stable throughout the aging process, with activity after 168 h (7 days) being 35%, 48%, 53% and 31% of the 0 h post-mortem LLVY, LSTR, AAF and LLE total hydrolyzing activities, respectively. The synthetic peptide hydrolyzing activities of bovine muscle proteasomes were similar to those of rabbit skeletal muscle proteasomes. The results suggest that synthetic peptide hydrolyzing activity remains in muscle exposed to relatively low pressures. Furthermore, it is known that high-pressure treatment induces fragmentation of myofibrils, modification of actin-myosin interaction and activation of intramuscular proteinases, cathepsins and calpains. Thus, proteasomes are probably involved in the tenderization process in combination with other intramuscular proteinases under high-pressure conditions. Our findings confirmed that proteasomes play a role in meat tenderization induced by high-pressure treatment or aging.

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  • Mechanische und biochemische Eigenschaften von mit Trinatriumphosphat behandelten Naturdärmen. Reviewed

    Sakata, R, Nakae, S, Oshida, T, Nishiumi, T, Yoon, H

    Fleischwirtschaft   88   59 - 62   2008.5

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  • Bombyx mori midgut membrane protein P252, which binds to Bacillus thuringiensis Cry1A, is a chlorophyllide-binding protein, and the resulting complex has antimicrobial activity Reviewed

    Ganesh N. Pandian, Toshiki Ishikawa, Makoto Togashi, Yasuyuki Shitomi, Kohsuke Haginoya, Shuhei Yamamoto, Tadayuki Nishiumi, Hidetaka Hori

    APPLIED AND ENVIRONMENTAL MICROBIOLOGY   74 ( 5 )   1324 - 1331   2008.3

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    The epithelial cell membrane 252-kDa protein (P252) isolated in our laboratory from Bombyx mori midgut was shown to bind strongly with Cry1Aa, Cry1Ab, and Cry1Ac toxins of Bacillus thuringiensis (15). In the current paper, P252 was shown to bind with chlorophyllide (Chlide) to form red fluorescent protein (RFP) complex, termed Bm252RFP, with absorbance and fluorescence emission peaks at 600 nm and 620 nm, respectively. P252 at a concentration of 1 mu M is shown to bind with about 50 mu M Chlide in a positively cooperative reaction to form Bm252RFP under aerobic conditions and in the presence of light at 37 degrees C. Various parameters influencing this reaction have been optimized for efficient in vitro chemical synthesis of Bm252RFP. Circular dichroism spectra revealed that P252 is composed of a P-structure (39.8% +/- 2.2%, based on 5 samples) with negligible contribution of alpha-helix structure. When bound to Chlide, the P-structure content in the complex is reduced to 21.6% +/- 3.1% (n = 5). Since Chlide had no secondary structure, the observed reduction suggests significant conformational changes of P252 during the formation of Bm252RFP complex. Bm252RFP had antimicrobial activity against Escherichia coli, Serratia marcescens, B. thuringiensis, and Saccharomyces cerevisiae with 50% effective concentrations of 2.82, 2.94, 5.88 mu M, and 21.6 mu M, respectively. This is the first report ever to show clear, concrete binding characteristics of the midgut protein to form an RFP having significant antimicrobial activity.

    DOI: 10.1128/AEM.01901-07

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  • Mechanical and biochemical properties of natural sausage casings treated with trisodium phosphate. Reviewed

    Nakae, S, Oshida, T, Nishiumi, T, Yoon, H, Sakata, R

    Fleischwirtschaft International   23   44 - 46   2008.1

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  • High Pressure Effects of on the Structure of Connectin, an Elastic Protein in Muscle

    Suzuki Atsushi, Arakawa Miho, Yamamoto Shuhei, Nishiumi Tadayuki

    High Pressure Bioscience and Biotechnology   2 ( 1 )   153 - 160   2008

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    Effects of high pressure treatment on the structure of connectin, one of the elastic protein of muscle were investigated by spectrometric analyses. Circular dichroism spectra show abundance of &beta;-structure in the secondary structure of connectin, whereas &alpha;-helix content was less than 10%. No significant change in secondary structure was observed in the connectin pressurized up to 400 MPa, but significant decrease of &beta;-sheet and increase of turn were observed in the connectin pressurized at 600 MPa. From the measurements of fluorescent spectra and center of spectral mass, it seems that the changes in the tertiary structure of connectin induced by relatively mild pressure of 100~200MPa were reversible, but the changes become irreversible with more higher pressure applied.

    DOI: 10.11229/hpbb.2.153

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  • Inspection of stability and breaking strain Reviewed

    Ryoichi Sakata, Satoe Nakae, Toshio Oshida, Tadayuki Nishiumi, Hyukil Yoon

    FLEISCHWIRTSCHAFT   88 ( 5 )   59 - +   2008

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  • Effects of high pressure treatment on IgE-specific binding activity and structure of bovine gamma globulin. Reviewed

    Mikami, N, Matsuno, M, Hara, T, Nishiumi, T, Suzuki, A

    High Pressure Bioscience and Biotechnology,   1 ( 1 )   245 - 251   2007.8

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    The effects of high pressure treatment on the IgE-specific binding activity and structure of bovine gamma globulin (BGG), a beef allergen, was investigated in this study. We also investigated the allergenicity of pressurized BGG. We found that the IgE-specific binding activity and allergenicity of BGG were decreased by high pressure treatment. Almost no significant changes in secondary structure were observed for pressurized BGG, but changes in the tertiary structure were seen. Therefore, decreases in the IgE-specific binding activity and the allergenicity of pressurized BGG are probably due to changes in the tertiary structure caused by pressurization.

    DOI: 10.11229/hpbb.1.245

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  • Effect of high hydrostatic pressure on structure and allergenicity of bovine gamma globulin. Reviewed

    Nishiumi, T, Mikami, N, Matsuno, M, Hara, T, Suzuki, A

    Proc. 53rd Int. Cong. Meat Sci. Technol., Beijin, China   25 - 26   2007.8

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  • Mechanical and biochemical properties of natural sausage casing treated with trisodium phosphate. Reviewed

    Nakae, S, Osida, T, Nishiumi, T, Yun, H, Sakata, R

    Proc. 53rd Int. Cong. Meat Sci. Technol., Beijin, China   427 - 428   2007.8

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  • Effects of high pressure treatment on structure and biochemical function of α-actinin. Reviewed

    Suzuki, A, Kobayashi, M, Tamaki, K, Nishiumi, T

    High Pressure Bioscience and Biotechnology   1 ( 1 )   219 - 224   2007.8

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    &alpha;-Actinin is a regulatory protein located on Z-lines. <I>In vitro</I>, &alpha;-actinin has two functions: 1) induction of superprecipitation (SPPT) of Straub-type actomyosin; and 2) induction of gelation of actin solutions. This paper describes the effects of pressure on the structure and biochemical function of &alpha;-actinin. From changes in the fluorescence and circular dichroism (CD) spectra, and in the aliphatic surface hydrophobicity of pressurized &alpha;-actinin, it seems that the changes in the structure of &alpha;-actinin pressurized to over 400 MPa are irreversible. We found that the SPPT-enhancing activity of &alpha;-actinin and the STTP-associated ATPase activity were more or less lost from &alpha;-actinin pressurized to about 400 MPa, and the addition of &alpha;-actinin pressurized to over 300 MPa increased the viscosity of an actin solution only slightly, so it seems that the SPPT-inducing activity of &alpha;-actinin is highly correlated with its actin gelation activity, rather than with its ATPase acceleration activity. The results of this study will be useful for better understanding the mechanisms underlying pressure-induced meat tenderization.

    DOI: 10.11229/hpbb.1.219

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  • Effect of high hydrostatic pressure on collagen fibril formation. Reviewed

    Ichinoseki, S, Nishiumi, T, Suzuki, A

    High Pressure Bioscience and Biotechnology   1 ( 1 )   225 - 231   2007.8

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    The effect of high hydrostatic pressure on collagen fibril formation was investigated. The turbidity curve for collagen fibrillogenesis, the surface hydrophobicity of collagen molecules, and the ultrastructure of collagen fibrils were studied. Although high-pressure treatment before fibrillogenesis had no effect on the rate of fibril growth, the treatment produced a denser network of collagen fibrils. High-pressure treatment after fibrillogenesis produced a looser network. Collagen fibrillogenesis was inhibited by pressurization to less than 200 MPa and accelerated by pressurization to more than 300 MPa. The surface hydrophobicity of the collagen molecules decreased with increasing pressure. Different pressures affected collagen fibril formation differently.

    DOI: 10.11229/hpbb.1.225

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  • Proteasome extracted from pressurized and aged skeletal muscle. Reviewed

    Yamamoto, S, Nishiumi, T, Suzuki, A

    High Pressure Bioscience and Biotechnology   1 ( 1 )   232 - 238   2007.8

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    This paper describes the effects of pressure and postmortem aging treatments on the <I>in situ</I> postmortem activity of rabbit and bovine muscle. Rabbit proteasome retained their ability to hydrolyze synthetic peptides in muscle exposed to pressures of up to 100 MPa. However, when pressures of 400 MPa or more were applied, proteasome were markedly inactivated. The ability of the bovine proteasome to hydrolyze synthetic peptides was retained in muscle exposed to pressures of up to 200 MPa. However, when a pressure of 500 MPa or more was applied, the proteasome were markedly inactivated. We found that proteasome were difficult to extract from excessively pressurized meat. The results of this experiment show that muscle that is exposed to low-pressure pressurization retains its ability to hydrolyze synthetic peptides. This finding implies that proteasome are involved in the high-pressure tenderization process, in combination with other intramuscular proteinases.

    DOI: 10.11229/hpbb.1.232

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  • Changes in localization of lysosomal enzymes in muscle induced by conditioning or high pressure treatment. Reviewed

    Fukumura, M, Sugiyama, T, Nishiumi, T, Suzuki, A

    High Pressure Bioscience and Biotechnology   1 ( 1 )   239 - 244   2007.8

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    As meat conditioning progresses, cathepsins entrapped in the lysosomes of living muscle are gradually liberated into the cytosol. High-pressure treatment, a technique for reducing the conditioning period and improving meat tenderness, accelerates the liberation of cathepsins from lysosomes. We found that in rabbit muscle high pressure induced drastic changes in the localization of cathepsins, with concomitant modifications of lysosomes.

    DOI: 10.11229/hpbb.1.239

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  • Combined effects of high pressure and heat on shear value and histological characteristics of bovine skeletal muscle Reviewed

    H. Rusman, B. Gerelt, S. Yamamoto, T. Nishiumi, A. Suzuki

    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES   20 ( 6 )   994 - 1001   2007.6

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    Changes in shear force value, transverse sections, myofibrils and intramuscular connective tissue of bovine skeletal muscle exposed to the combination of high-pressure up to 400 MPa and heat (30 and 60 degrees C) were studied. The shear force value decreased by pressure-heat treatment up to 200 MPa at 30 and 60 degrees C, and then slightly increased over 200 MPa at 30 degrees C. Shear force values of treated muscles were lower than those of untreated ones. Gaps between muscle fibers in the untreated muscle were a little clear, and then they became very clear in the treated muscles up to 200 MPa at 30 and 60 degrees C. However, the gaps reduced significantly over 200 MPa at 30 degrees C. The remarkable rupture of 1-band and loss of M-line materials progressed in the myofibrils with increasing pressure applied. However, degradation and loss of the Z-line in myofibrils observed in the muscle treated at 60 degrees C was not apparent in the muscle treated at 30 degrees C. The length of the sarcomere initially contracted by pressure-heat treatment of 100 MPa at 30 degrees C seemed to have recovered with increase of the pressure up to 400 MPa. In the muscle treated at 60 degrees C, the length of sarcomere gradually decreased with increase of the pressure up to 400 MPa. In the treated muscles, changes in the honeycomb-like structure of endomysium were observed and accelerated with increase of the pressure. A wavy appearance clearly observed at the inside surface of endomysium in the untreated muscles gradually decreased in the treated muscles with increase of the pressure. Tearing of the membrane was observed in the muscles treated over 150 MPa at 30 degrees C, as observed in the sample pressurized at 100 MPa at 60 degrees C. The roughening, disruption and fraying of the membrane were observed over 200 MPa at 60 degrees C. From the results obtained, the combination of high-pressure and heat treatments seems to be effective to tenderize tough meat. The shear force value may have some relationship with deformation of intramuscular connective tissue and myofibrils.

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  • Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate Reviewed

    Chen Cong-Gui, Borjigin Gerelt, Jiang Shao-Tong, Tadayuki Nishiumi, Atsushi Suzuki

    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES   19 ( 11 )   1658 - 1664   2006.11

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    The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCI and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p &lt; 0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p &gt; 0.05). A decrease (p &lt; 0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially &gt;= 200 MPa and at &lt;= 0.75% SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

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  • Acceleration of chicken muscle aging by electrical stimulation. Reviewed

    Sakata, R, Yamazaki, K, Oshida, T, Nishiumi, T, Tsuji, S, Soejima, K

    Fleischwirtsch. Int.   3/2006 ( 2006 )   51 - 52   2006.9

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  • Tenderizing effect of high hydrostatic pressure bovine intramuscular connective tissue Reviewed

    S. Ichinoseki, T. Nishiumi, A. Suzuki

    JOURNAL OF FOOD SCIENCE   71 ( 6 )   E276 - E281   2006.8

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    The effect of high-pressure treatment on bovine intramuscular connective tissue was investigated under various pressures (0.1 to 500 MPa) at 8 degrees C for 5 min. Shear force value, heat solubility of collagen, and structural changes of pressurized intramuscular connective tissues were evaluated. High hydrostatic pressure tenderized bovine intramuscular connective tissue as well as meat. The heat solubility of collagen increased (P &lt; 0.05) with high pressure, which indicates a reduction of collagen thermal stability. However, high pressure could not degrade collagen molecules by sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis. Collagen-derived peptide analysis also suggested that high pressure could not degrade the molecular structure of collagen, but could dissociate the collagen fibers or fibrils into fibrils or molecules. Histological study showed that high pressure induced structural weakening of intramuscular connective tissue, especially perimysium.

    DOI: 10.1111/j.1750-3841.2006.00083.x

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  • Fermentation Control of Kimchi by High-Pressure Treatment and Characteristics

    SASAGAWA Akihiko, HOSHINO Jun, KOBAYASHI Atsushi, NISHIUMI Tadayuki, SUZUKI Atsushi, FUJII Tomoyuki, KONISHI Tetsuya, YAMAZAKI Akira, YAMADA Akifumi

    The Review of High Pressure Science and Technology   16 ( 2 )   167 - 178   2006.5

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    The commercial-scale feasibility of high-pressure treatment to fermented foods was investigated, with attention given to the fact that the pressure resistance varies with the kind of microorganism. Kimchi was chosen because lactic acid bacteria had been found to be separated from yeast by pressure application of 300 MPa (20&deg;C), and subjected to pressure treatment to investigate the microbiological, physicochemical and sensory changes with the progress of fermentation. Pressure application of 300 MPa (20&deg;C) to Kimchi for 5 minutes slightly decreased the number of lactic acid bacteria, while completely inactivated the yeast to prevent expansion of the Kimchi-containing package during the storage. The pressure treatment also reduced the generation of lactic acid, the drop in pH value and the decrease of glucose and fructose contents. Although the pressure-treated Kimchi showed increased color difference and translucence, the breaking stress was not changed. The sensory tests demonstrated the advantages of pressure-treated Kimchi, to confirm the improvement of shelf life of Kimchi.

    DOI: 10.4131/jshpreview.16.167

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  • Changes in the immunogold electron-microscopic localization of calpain in bovine skeletal muscle induced by conditioning and high-pressure treatment Reviewed

    Gerelt Borjigin, Shuhei Yamamoto, Toshie Sugiyama, Tadayuki Nishiumi, Atsushi Suzuki

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   70 ( 5 )   1249 - 1254   2006.5

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    Changes in the localization of calpain in conditioned and pressurized bovine skeletal muscles were investigated by immunogold electron-microscopy. In the muscle immediately after thawing (control), the relative distributions of colloidal particles statistically calculated by counting the colloidal particles were about 65% and 35% in the I-band/Z-disk and A-band regions, respectively. In the muscle conditioned for 7 days, distribution of colloidal particles was more than two times greater in both the I-band/Z-disk and A-band regions than in the control muscle. Almost no change in either the absolute concentration or relative distribution of the colloidal particles was detectable during further storage. In the muscle exposed to a pressure of 100 MPa or, 200 MPa, slightly more immunogold was detected in the sarcomere than in that of the control muscle. Increasing pressure up to 300 MPa enabled high-density particles to be seen throughout the sarcomere. Conversely, few particles were detected in the sarcomere of the muscle exposed to 400 MPa. These electron-microscopic observations were confirmed from the statistical analysis as with the conditioned muscles. It was clear from the results obtained that the pressure-induced changes in calpain localization were much;more pronounced than those from conditioning.

    DOI: 10.1271/bbb.70.1249

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  • Elimination of the Allergenicity of Food Protein by High Pressure

    NOGAMI Naoyuki, MATSUNO Masatomo, HARA Takashi, JOH Toshio, NISHIUMI Tadayuki, SUZUKI Atsushi

    The Review of High Pressure Science and Technology   16 ( 1 )   11 - 16   2006.2

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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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  • High pressure with or without organic acids for tenderizing of Chinese hog casing. Reviewed

    Nishiumi, T, Nojiri, T, Yoshihara, T, Ichinoseki, S, Suzuki, A, Sakata, R

    Proc. 51st Int. Cong. Meat Sci. Technol.   CD-ROM   2005.8

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  • Effects of a high-pressure treatment on the activity and structure of rabbit muscle proteasome Reviewed

    S Yamamoto, Y Otsuka, G Borjigin, K Masuda, Y Ikeuchi, T Nishiumi, A Suzuki

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   69 ( 7 )   1239 - 1247   2005.7

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    The effects were assessed of high hydrostatic pressure on the activity and structure of rabbit skeletal muscle proteasome. The pressure effects on the activity were measured by the amount of fluorometric products released from synthetic substrates under pressure and from fluorescein isothiocyanate (FITC)-labeled casein after releasing the pressure. The effects on the structure were measured by fluorescene spectroscopy under pressure, and by circular dichroism (CD) spectroscopy and surface hydrophobicity after releasing the pressure. The optimal pressure for the hydrolyzing activity of synthetic peptides was 50 MPa. The degradation of FITC-labeled casein increased linearly with increasing pressure applied up to 200 MPa, and then markedly decreased up to at 400 MPa.
    The changes in the tertiary structure detected by fluorometric measurement were irreversible, whereas the changes in the secondary structure were small compared with those by heat treatment. The pressure-induced activation of proteasome therefore seems to have been due to a little unfolding of the active sites of proteasome.

    DOI: 10.1271/bbb.69.1239

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  • Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium Reviewed

    B Gerelt, H Rusman, T Nishiumi, A Suzuki

    MEAT SCIENCE   70 ( 1 )   55 - 61   2005.5

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    Calpain and calpastatin activities were investigated in calcium-treated beef after osmotic dehydration. Dehydrated beef was soaked in 150 mM calcium chloride solution for 3 h, and then stored for 48 h at 3-4 degrees C. The untreated sample (control) was soaked in deionized water for 3 h instead of calcium chloride solution, after osmotic dehydration. The increase and decrease in the relative activity of crude calpain were observed in the untreated and the calcium-treated meat, respectively, during the storage. When the crude calpains were subjected to DEAE-Sephacel column chromatography, it was found that mu-calpain activity decreased rapidly during the storage in the untreated meat, whereas there was almost no change in the activity of mu-calpain during the storage. The decrease of calpastatin activity was moderate compared with the decrease of mu-calpain activity. In the calcium chloride-treated meat, however, no mu-calpain nor calpastatin activities was detectable after 48 h at cold-room temperature, and m-calpain activity after 48 h had decreased to 6.1% of its activity immediately after thawing. It was concluded that 150 mM calcium chloride treatment after osmotic dehydration was sufficient to introduce calcium ions into the meat. In the presence of sufficient calcium, autolysis of calpains and proteolytic degradation of calpastatin, which eventually related to the rate of decrease in calpain and calpastatin activities, clearly seem to be related to a decrease in meat toughness. (c) 2004 Elsevier Ltd. All rights reserved.

    DOI: 10.1016/j.meatsci.2004.11.020

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  • Localization of a novel 252-kDa plasma membrane protein that binds Cry1A toxins in the midgut epithelia of Bombyx mori Reviewed

    DM Hossain, Y Shitomi, Y Nanjo, D Takano, T Nishiumi, T Hayakawa, T Mitsui, R Sato, H Hori

    APPLIED ENTOMOLOGY AND ZOOLOGY   40 ( 1 )   125 - 135   2005.2

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    We previously demonstrated that a novel 252-kDa protein (P252) isolated from brush border membranes (BBM) of Bombyx mori, hybrid Shurei X Shogetsu, specifically bound Cry1Aa, Cry1Ab and Cry1Ac toxins with a Kd of 29, 179 and 20nm, respectively. P252 was found in a Triton X-100-soluble fraction of BBM from first, third and fifth instar larvae, suggesting that it may be an important element of midgut epithelial cell membranes. P252 was not partitioned into a Triton X-100-insoluble BBM fraction and nearly identical partitioning of P252 was observed using detergents CHAPS and Igepal. These results suggested that P252 localized in non-raft regions of BBM. Immunofluorescence analysis using anti-P252 antiserum demonstrated the existence of P252 in BBMV Cy3-labeled Cry I Aa, Cry I Ab and Cry1Ac were shown to bind to BBMV, and the addition of anti-P252 antiserum reduced the number of BBMV showing Cy3 fluorescence by 30%. This clearly suggested an important role for P252 in Cry1A binding to BBMV CD spectra of a mixture of purified P252 with either Cry1Aa, Cry1Ab or Cry1Ac were compared with those of respective free Cry1A toxins and only one of the mixtures (Cry1Aa/P252) was shown to be significantly changed compared to that of native Cry1Aa.

    DOI: 10.1303/aez.2005.125

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  • Purification and properties of bovine skeletal muscle proteasome Reviewed

    S. Yamamoto, B. Gerelt, T. Nishiumi, A. Suzuki

    Asian-Australasian Journal of Animal Sciences   18 ( 6 )   884 - 891   2005

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    This paper describes the purification and properties of a multicatalytic proteinase complex, proteasome, from bovine skeletal muscle, in comparision with proteasome prepared from other species or organs. The purified bovine skeletal muscle proteasome exhibited a single band on polyacrylamide gel electrophoresis under nondenaturing conditions. Bovine skeletal muscle proteasome degraded synthetic peptides maximally at pH 8.0. Relative to pH 8.0, activities were gradually decreased with the lowering pH, but the extent of decrease was substrate-dependent, and the activity at pH 5.5 still retained 78-10% of the activity at pH 8.0, indicating the possibility that the proteasome is active in muscle during aging. When the proteasome was heated at 60°C for 15 or 30 min and treated in the presence of 0.0125% SDS, the activity increased over 1.8 and 3.1 times (LLVY (Suc-Leu-Leu-Val-Tyr-NH-Mec) as a substrate), respectively. These results (activation with heat or SDS) indicate that the hydrolytic activity of proteasome was stimulated under mild denaturing conditions. The characteristics of the bovine skeletal muscle proteasome obtained in our experiment were almost the same as those of the proteasome prepared from other species or organs.

    DOI: 10.5713/ajas.2005.884

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  • Changes in immunoelectron microscopic localization of calpain in muscle induced by conditioning and high-pressure treatment. Reviewed

    Borjigin, G, Yamamoto,S, Sugiyama, T, Nishiumi, T, Suzuki, A

    Proc. 50th Int. Cong. Meat Sci. Technol.   CD-ROM   358 - 361   2004.8

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  • Effects of high-pressure treatment on intramuscular collagen molecule. Reviewed

    Ichinoseki, S, Nishiumi, T, Sakata, R, Suzuki, A

    Proc. 50th Int. Cong. Meat Sci. Technol.   CD-ROM   879 - 882   2004.8

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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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  • Effect of animal age on the relationships between connective tissue and mechanical properties of natural casings. Reviewed

    21   231 - 235   2003.12

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  • Relationships between connective tissue and mechanical properties of natural sheep casings: effects of chronological age. Reviewed

    Nishiumi, T, Hara, N. Suzuki, A, Sakata, R

    Proc. 49th Int. Cong. Meat Sci. Technol.   505 - 506   2003.8

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  • The drip reduction of roast beef by high pressure treatment. Reviewed

    103 - 111   2003.8

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  • Pressure-induced changes in the connectin/titin localization in the myofibrils revealed by immunoelectron microscopy. Reviewed

    113 - 120   2003.8

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  • The effects of high-pressure treatment on intramuscular collagen. Reviewed

    Ichinoseki, S, Nishiumi, T, Sakata, R, Suzuki, A

    Proc. 49th Int. Cong. Meat Sci. Technol.   213 - 214   2003.8

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  • Acceleration of chicken muscle aging by electrical stimulation. Reviewed

    Sakata, R, Morita, H, Yamazaki, K, Oshida, T, Okayama, T, Nishiumi, T, Tsuji, S, Soejima, K

    Proc. 49th Int. Cong. Meat Sci. Technol.   333 - 334   2003.8

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  • Effects of high pressure and heat on muscle fiber and connective tissue of bovine skeletal muscle Reviewed

    Rusman, T Nishiumi, A Suzuki

    ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY II, PROCEEDINGS   279 - 282   2003

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    The changes in morphological structure of intramuscular connective tissue and transverse sections between muscle fibers of bovine skeletal muscle exposed to the combination of high pressure (100-400 MPa) and heat (30degreesC) were studied using a scanning electron microscope. In the raw meat and in the treated muscles at 100, 150 and 200 MPa, the gaps between fibers and endomysial tubes were very clear. However, with increasing pressure to 300 and 400 MPa, the gaps became much closer. In the treated muscles, structural changes in the endomysium and perimysium, especially deformation of honeycomb-like structure of endomysium, were observed and accelerated with the increase of the pressure. A wavy appearance was clearly observed at the surface of endomysium in untreated muscles. However it gradually decreased and disappeared in treated muscles. Tearing and roughening of the membrane were observed in the muscles treated over 150 MPa. The shear force value decreased by high-pressure and heat treatment up to 200 MPa and then slightly increased. However the shear force values of treated muscles were lower than those of the untreated ones. From the results, it seems that the application of high pressure at 30degreesC causes some deformation of intramuscular connective tissue. This deformation may have some relationship with the gaps between fibers and endomysial tubes.

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  • Effects of high pressure and heat on muscle fiber and connective tissue of bovine skeletal muscle Reviewed

    Rusman, T Nishiumi, A Suzuki

    ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY II, PROCEEDINGS   2   279 - 282   2003

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    The changes in morphological structure of intramuscular connective tissue and transverse sections between muscle fibers of bovine skeletal muscle exposed to the combination of high pressure (100-400 MPa) and heat (30degreesC) were studied using a scanning electron microscope. In the raw meat and in the treated muscles at 100, 150 and 200 MPa, the gaps between fibers and endomysial tubes were very clear. However, with increasing pressure to 300 and 400 MPa, the gaps became much closer. In the treated muscles, structural changes in the endomysium and perimysium, especially deformation of honeycomb-like structure of endomysium, were observed and accelerated with the increase of the pressure. A wavy appearance was clearly observed at the surface of endomysium in untreated muscles. However it gradually decreased and disappeared in treated muscles. Tearing and roughening of the membrane were observed in the muscles treated over 150 MPa. The shear force value decreased by high-pressure and heat treatment up to 200 MPa and then slightly increased. However the shear force values of treated muscles were lower than those of the untreated ones. From the results, it seems that the application of high pressure at 30degreesC causes some deformation of intramuscular connective tissue. This deformation may have some relationship with the gaps between fibers and endomysial tubes.

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  • Hog Casing tenderization via enzyme treatment. Reviewed

    Sakata, R, Morita, H, Oshida, T, Nishiumi, T

    Proc. 10th Int. Cong. AAAP   CD-ROM   2002.9

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  • Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatment Reviewed

    T Kubo, B Gerelt, GD Han, T Sugiyama, T Nishiumi, A Suzuki

    MEAT SCIENCE   61 ( 4 )   415 - 418   2002.8

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    Changes in the localization of cathepsin D in postmortem and pressurized rabbit muscles were investigated by immunoelectron microscopy. The anti-cathepsin D monoclonal antibody strongly labeled a large vesicle in a subsarcolemmal part of the cell, which strongly suggests that this is the primary lysosome. The liberation of the cathepsin D entrapped in the lysosomes in the muscle prepared immediately after death proceeded with the progress of the conditioning. The release of almost all cathepsin D from the lysosomes and its absorption on the myofibrils were observed in the muscle conditioned for 14 days. The accumulation of lysosomes having various volumes and shapes accompanied with the disruption of myofibrillar structure was also observed. The liberation of cathepsin D from the lysosomes can be attributed to the modification of membranes permeability of the lysosomes during conditioning. When the muscle was pressurized at 100 MPa, the modification of the round shape of the lysosome was observed. With the increase of the pressure applied to the muscle, the release of cathepsin D from the lysosome due to the disruption of membrane was accelerated, and absorption of the released cathepsin D on the myofibrils was observed. From the results obtained, it was clear that the changes in the localization of cathepsin D accompanied with the modification of lysosomes induced by the brief exposure to high pressure were drastic in comparison with that in the muscle during conditioning. (C) 2002 Elsevier Science Ltd. All rights reserved.

    DOI: 10.1016/S0309-1740(01)00214-5

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  • Tenderization of hog casing by enzyme treatment. Reviewed

    Sakata, R, Morita, H, Oshida, T, Nishiumi, T, Braathen, O.S

    Proc. 48th Int. Cong. Meat Sci. Technol.   2   882 - 883   2002.8

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  • Meat tenderization by calcium chloride after osmotic dehydration Reviewed

    B Gerelt, Y Ikeuchi, T Nishiumi, A Suzuki

    MEAT SCIENCE   60 ( 3 )   237 - 244   2002.3

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    In this study, meat was tenderized by dipping the meat in a calcium-containing solution after osmotic dehydration. Dehydrated meats were dipped in a 150 mM calcium chloride solution for 3 h, and after that stored for 24, 48, and 168 h at 3 similar to 4degreesC. Then, meat was subjected to texture measurement, sensory evaluations, biochemical analysis and histological observations. A gradual decrease in the firmness and higher tenderness sensory scores were observed in the meat treated with calcium chloride as compared with the untreated meat. Few differences were observed in water holding capacity by treatment at any stage of storage. A gradual increase in the myofibril fragmentation from the calcium chloride-treated meats was observed throughout the storage compared with the controls. Broadening of the I band and a disordered Z-line were observed in the treated meat. The deformation of the honeycomb-like structure of the endomysium was also observed in the treated samples. Therefore, the dipping in 150 mM calcium chloride solution after dehydration can be applied to improve meat tenderness without detrimental effects on other palatability and quality traits. (C) 2002 Elsevier Science Ltd. All rights reserved.

    DOI: 10.1016/S0309-1740(01)00126-7

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  • Effects of high pressure treatment on rabbit muscle proteasome Reviewed

    S Yamamoto, Y Otsuka, K Masuda, Y Ikeuchi, T Nishiumi, A Suzuki

    TRENDS IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY, PROCEEDINGS   19   205 - 210   2002

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    This paper describes the effects of high hydrostatic pressure treatment on the structure and activities of rabbit skeletal muscle proteasome.
    It was cleared that the high pressure treatment up to 50similar to100 MPa caused the activation of the proteasome as observed in the mild denaturing treatment with SDS, heat etc. This activation is probably due to the increase of the interaction of the substrate and active site of the proteasome unfolded by high pressure treatment.

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  • Intramuscular connective tissue: its relation to meat texture and postmortem alterations. Reviewed

    Nishiumi, T

    Recent Res. Dev. Agric. Food Chem.   3   159 - 179   1999.6

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  • Isolation and characterization of a small proteoglycan associated with porcine intramuscular connective tissue Reviewed

    T Nishiumi, T Fukuda, T Nishimura

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY   45 ( 8 )   2978 - 2983   1997.8

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    In the present investigation, proteoglycan associated with porcine intramuscular collagen fibrils was isolated and characterized. The increase in the values of released uronic acid (percent) and heat solubility of collagen (percent) was observed by chondroitinase ABC digestion of intramuscular connective tissue isolated from porcine longissimus dorsi muscles, indicating that collagen fibril-associated proteoglycan was involved in the thermal stability of intramuscular collagen. A proteoglycan was purified from the adult porcine intramuscular connective tissue by successive steps of an extraction with 4 M guanidine hydrochloride, CsCl density gradient ultracentrifugation, DEAE-cellulose ion-exchange chromatography, and Sepharose CL-6B gelfiltration. The isolated proteoglycan possessed an average molecular mass of 100 kDa and contained a core protein with mass of 48 kDa. Its constituent glycosaminoglycan chain was a dermatan sulfate, and the N-terminal amino acid sequence of its core protein was identical to that of small proteoglycan (PG-II) from other tissues. These results indicate that the collagen fibril-associated proteoglycan isolated from adult porcine intramuscular connective tissue was the small proteoglycan containing a dermatan sulfate chain (DS-PG-II), namely decorin.

    DOI: 10.1021/jf970120z

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Books

  • 21世紀は『食べる』時代

    西海理之( Role: Contributor ,  新潟発・夢の加工食品)

    新潟大学歯学部・医歯薬出版株式会社  2016.7 

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  • 応用細胞資源利用学 第2巻

    西海理之( Role: Joint author)

    大学教育出版  2015.12  ( ISBN:9784864293495

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    Total pages:134   Responsible for pages:1-25   Language:Japanese Book type:Scholarly book

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  • High Pressure Bioscience and Biotechnology

    Ayumi Hiruta, Takashi Hara, Kazuyuki Akasaka, Masatomo Matsuno, Tadayuki Nishiumi( Role: Joint author)

    Sankeisha  2015.11 

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    Total pages:155   Responsible for pages:38-44   Language:Japanese Book type:Scholarly book

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  • High Pressure Bioscience and Biotechnology

    Kanae Tabe, Yun-jung Kim, Atsushi Suzuki, Tadayuki Nishiumi( Role: Joint author)

    Sankeisha  2015.11 

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    Total pages:155   Responsible for pages:23-30   Language:Japanese Book type:Scholarly book

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  • High Pressure Bioscience and Biotechnology

    Yui Watanabe, Shun Ohnuma, Yun-jung Kim, Atsushi Suzuki, Tadayuki Nishiumi( Role: Joint author)

    Sankeisha  2015.11 

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    Total pages:155   Responsible for pages:31-37   Language:Japanese Book type:Scholarly book

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  • High Pressure Bioscience, Subcellular Biochemistry 72

    Ohara, E, Kawamura, M, Ogino, M, Hoshino, E, Kobayashi, A, Hoshino, J, Yamazaki, A, Nishiumi, T( Role: Joint author)

    Springer  2015.9 

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  • 進化する食品高圧加工技術 −基礎から最新の応用事例まで−

    重松亨, 西海理之( Role: Supervisor (editorial))

    エヌ・ティー・エス  2013.6  ( ISBN:9784864690690

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  • Advanced Technologies for Meat Precessing

    Suzuki, A, Kim, K, Tanji, H, Nishiumi, T, Ikeuchi, Y( Role: Joint author ,  14)

    CRC Press  2006.12 

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  • Trends in High Pressure Bioscience and Biotechnology

    Yamamoto,S, Otsuka,Y, Maeda,K, Ikeuchi,Y, Nishiumi,T, Suzuki,A( Role: Joint author ,  6)

    Elsevier Science B.V.  2002.12 

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  • Recent Research Developments in Agricultural & Food Chemistry, Vol.3

    Nishiumi, T( Role: Sole author ,  21)

    Research Signpost  1999.12  ( ISBN:8186481958

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MISC

  • 食品産業に資する高圧微生物制御技術の新たな展開 Invited Reviewed

    筒浦さとみ, 西海理之

    食品と容器   61 ( 4 )   250 - 258   2020.4

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  • 高圧処理による低塩食肉製品製造技術の開発 Invited Reviewed

    西海理之, Anastasiia Maksimenko, 菊地凌, 筒浦さとみ

    油空圧技術   59 ( 2 )   25 - 30   2020.2

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  • 第66回国際食肉科学技術会議(ICoMST2020)に参加して

    坂田 亮一, 松石 昌典, 有原 圭三, 佐々木 啓介, 水野谷 航, 若松 純一, 岩崎 智仁, 島田 謙一郎, 加藤 重城, 宮口 右二, Maksimenko Anastasiia, 筒浦 さとみ, 西海 理之, 山之上 稔, 藤村 忍

    食肉の科学   61 ( 2 )   145 - 164   2020

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  • かに風味蒲鉾の高圧・加熱併用処理に関する研究

    横井愛加, 中野晃, 筒浦さとみ, 西海理之

    高圧討論会講演要旨集   60th   2019

  • 高圧処理による食肉タンパク質の改質と物性改善 (特集 食品高圧加工の基礎および応用)

    西海 理之

    応用糖質科学 = Bulletin of applied glycoscience : 日本応用糖質科学会誌   7 ( 4 )   197 - 203   2017

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    加熱処理は,食品の保存・調理・加工のために太古から広く用いられてきた方法である。一方,食品への高圧処理は1987年に初めて日本で提唱されたもので,加工技術としてはまだ30年しかたっていない。しかしながら,非加熱的な食品加工(non-thermal food processing)技術の1つとして,数千気圧(数百MPa)の静水圧を利用する高圧処理技術が注目されている。高圧処理の一番の特徴は,食品の大きさ,形状,成分などに依存せず,食品の中心にまで瞬時に圧力の効果が伝えられることである。また,加熱に比べて高圧力のエネルギーはとても低く,同等効果を期待した場合で加熱の約1/10以下のエネルギー消費と考えられ,しかも圧力保持中にはエネルギーがかからない。高圧処理は,まだ一般にはなじみの少ない加工技術であるが,上記に加え,微生物の生育抑制・殺菌に役立つことに注目されて研究開発が進められ,さらには栄養分の損失や異臭・異常物質の発生がないことなどから,近年では保存料などの食品添加物をできるだけ減らしつつ賞味期限の延長を図るようなナチュラル志向食品への利用が進み,世界中で様々な高圧加工食品が市販されている。また高圧処理は,加熱と同様に,食品中のタンパク質や澱粉などの生体高分子の立体構造を変化させ,変性を誘導する。しかし,高圧処理に伴う生体高分子の変性挙動は,分子運動の激化による変性を導く加熱処理とは異なる。食品素材を構成する生体成分,特に生体高分子といわれるタンパク質や多糖や脂質や核酸などは,水などの溶媒とともに非共有結合を使って立体的な全体構造を作っている。このような生体高分子に静水圧を施すと,系全体の体積を減らす方向に変化が起きるため,その立体構造が変化し,さらに圧力を増すと不可逆的に変性する。この原理はあらゆる食品・食品素材の物性や機能性に影響を及ぼし,例えば,澱粉の糊化・老化,食品の保水性・結着性・ゲル強度といった食感や物性の改良,さらには酵素反応の制御などに適用できるが,市販されている高圧加工食品への利用例はまだ少ないのが現状である。本稿では,食品加工への高圧処理技術のさらなる利用性の発展を鑑み,高圧処理によるタンパク質の変性・改質ならびにこれを応用した食品開発(食品の高品質化)に関して,高タンパク質食品である食肉での成果を例に挙げて紹介する。

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    Other Link: https://agriknowledge.affrc.go.jp/RN/2010920386

  • Science and Technology of High-Pressure Processing for Improving Meat Texture

    NISHIUMI Tadayuki

    The Review of High Pressure Science and Technology   27 ( 1 )   49 - 59   2017

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    High pressure can accelerate post-mortem aging of meat, which results in improving meat tenderness. High hydrostatic pressure modifies conformation of intramuscular protein molecules, disorganizes the supermolecular structure, and then induces the structural weakening of myofibrils and intramuscular connective tissue. Although the effect of high-pressure processing on meat tenderizations is limited after cooking of meat, combining high pressure with sodium hydrogen carbonate treatments can improve texture and palatability of cooked meat and meat products. Science and technology of the high pressure processing for meat texture will be reviewed.<br>

    DOI: 10.4131/jshpreview.27.49

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  • 「災害食の研究:災害時の食の改善による減災」「日本災害食認証基準」(担当章)/「産学官連携による地域農・畜・水産物活用のための機能性食品開発研究を追う シリーズ46: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

    代表, 門脇基二, 章担当, 久保田真敏, 西海理之, 藤村忍, 山口智子

    食品と開発   51 ( 7 )   2016.7

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  • 海外事情 第62回国際食肉科学技術会議に出席して

    根岸 晴夫, 山之上 稔, 西海 理之, 坂田 亮一

    食肉の科学   57 ( 2 )   191 - 200   2016

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  • 食品高圧加工の最新動向(第9回)重曹・高圧併用処理を用いた食肉加工品の物性改善技術の開発

    西海 理之

    食品と容器   57 ( 6 )   340 - 347   2016

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  • 食品高圧加工の最新動向(第3回)高圧処理による食肉の物性変換

    西海 理之

    食品と容器   56 ( 11 )   669 - 677   2015

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  • Application of High-Pressure Treatment from a Viewpoint of Industrial Utilization

    KOBAYASHI Atsushi, NISHIUMI Tadayuki

    The Review of High Pressure Science and Technology   25 ( 2 )   143 - 154   2015

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    This paper describes the application of high-pressure treatment from a viewpoint of industrial utilization. High-pressure treatment induces the transformation of agricultural and livestock products, and this &ldquo;pressure history&rdquo; (the influence of high-pressure treatment) has an effect on later processes. A later enzymatic reaction is promoted by the destruction of the cell walls, even in post-harvest farm products. In addition, the heat-resistant spores decreased after receiving a high-pressure treatment of 200 MPa before heating sterilization, and even heating at 100℃ to 105℃ showed that food could still be sterilized.<br>

    DOI: 10.4131/jshpreview.25.143

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  • 海外事情 第60回国際食肉科学技術会議に出席して

    三輪 操, 坂田 亮一, 西海 理之

    食肉の科学   55 ( 2 )   175 - 180   2014

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  • 高圧でお肉を軟らかくジューシーに : 重曹・高圧併用処理による食肉の物性改善技術

    西海 理之

    食品と容器   54 ( 6 )   372 - 378   2013.6

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  • Laboratory of Animal Food Science and Technology, Department of Applied Biological Chemistry, Faculty of Agriculture, Niitaga University

    NISHIUMI Tadayuki

    The Review of High Pressure Science and Technology   23 ( 2 )   174 - 175   2013.5

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    DOI: 10.4131/jshpreview.23.174

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  • 高圧食品加工技術. 高圧処理でお肉を軟らかくジューシーに♪ Invited

    西海理之

    ふーま   30 ( 1 )   20 - 23   2013.5

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  • High Pressure Technology for Improving Physical Properties of Protein Foods

    NISHIUMI Tadayuki

    88 ( 1026 )   263 - 268   2013.4

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  • High Pressure Processing for Improvement of Meat Texture

    NISHIUMI Tadayuki, KIM Yun-Jung

    Chemical Engineering of Jaoan   77 ( 2 )   106 - 108   2013.2

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

    Journal of the Japan Society of Material Cycles and Waste Management   23 ( 3 )   154 - 155   2012

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    DOI: 10.3985/jjsmcwm.er1100502

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  • 重曹・高圧併用処理豚そともも肉から調製したとんかつの物性と利用適性

    西海 理之, 金 娟廷, 森岡 豊, 小齊 喜一, 小林 篤, 山崎 彬, 大越 ひろ, 鈴木 敦士

    日本養豚学会誌 = The Japanese journal of swine science   48 ( 4 )   198 - 198   2011.12

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  • 身近な超高圧加工食品へ.

    西海理之

    水産物の利用に関する共同研究   ( 51 )   9 - 16   2011.3

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  • ソーセージ用ケーシングの軟化に及ぼすビール粕の効果

    和賀 正洋, 押田 敏雄, 西海 理之, 坂田 亮一

    日本養豚学会誌 = The Japanese journal of swine science   47 ( 2 )   88 - 88   2010.6

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  • Control of physical properties of natural sausage casing with high-pressure

    The Food industry   53 ( 4 )   34 - 40   2010.2

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  • Sensory evaluation of pink shrimp in Niigata prefecture as Sashimi

    MATSUBARA Yuki, KIM Yun-Jung, EBINA Hiizu, NISHIUMI Tadayuki

    Abstracts of Annual Congress of The Japan Society of Home Economics   62 ( 0 )   191 - 191   2010

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    DOI: 10.11428/kasei.62.0.191.0

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  • Effects of High Pressure Treatment on Physical and Sensory Properties of Processed Pork

    Kim Yunjung, Nishiumi Tadayuki, Ogoshi Hiro, Suzuki Atsushi

    Abstracts of the Annual Meeting of the Japan Society of Cookery Science   21 ( 0 )   1014 - 1014   2009

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    DOI: 10.11402/ajscs.21.0.1014.0

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  • リン酸塩処理によるソーセージ用ケーシングの軟化に関する研究 : 組織学的試験および官能評価

    坂田 亮一, 押田 敏雄, 猪股 智夫, 西海 理之, 尹 赫一, 中江 聡恵

    日本養豚学会誌 = The Japanese journal of swine science   45 ( 4 )   233 - 233   2008.12

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  • 超高圧ならびに有機酸処理による豚腸ケーシング軟化機構の検討

    西海 理之, 高谷 裕一, 鈴木 敦士, 中出 浩二, 田邉 学, 沼田 正寛, 尹 赫一, 坂田 亮一

    食肉の科学   49 ( 1 )   132 - 136   2008.6

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  • 超高圧処理装置を用いた食品加工.

    西海理之

    食のサイエンステクノロジー 第9回 食品開発の新たな展開   9 - 11   2008.3

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  • 超高圧処理による筋肉内結合組織の軟化効果およびそのメカニズムの検討.

    西海理之, 一関里子, 鈴木敦士

    平成18年度食肉に関する助成研究調査報告書   25   44 - 49   2007.12

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  • 田園都市にいがた」から食の安全・安心を考える BSE問題と牛肉の安全性.

    西海理之

    平成19年度新潟大学農学部・大学院自然科学研究科公開講座講義概要   2007.10

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  • リン酸塩処理によるソーセージ用天然ケーシングの機械特性および生化学的特性への影響

    中江 聡恵, 押田 敏雄, 西海 理之, 伊 赫一, 坂田 亮一

    日本養豚学会誌 = The Japanese journal of swine science   44 ( 2 )   96 - 96   2007.6

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  • 51st International Congress of Meat Science and Technology (第51回国際食肉科学技術会議)に参加して

    坂田 亮一, 島田 謙一郎, 西海 理之, 若松 純一

    食肉の科学   46 ( 2 )   191 - 214   2005.11

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  • Effects of high pressure treatment on the free amino acid and inosinic acid in pork meat

    Kim Yunjung, Atarashi Yumiko, Kato Yoko, Takahashi Tomoko, Ogoshi Hiro, Nishiumi Tadayuki, Suzuki Atsushi

    Abstracts of the Annual Meeting of the Japan Society of Cookery Science   17 ( 0 )   138 - 138   2005

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    DOI: 10.11402/ajscs.17.0.138.0

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  • 知られざる新潟の水産加工品-かまぼこ-

    西海理之

    新潟大学テレビ公開講座平成16年度テキスト   44 - 48   2004.10

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  • 肉を美味しくするには?

    西海理之

    暮らしに役立つ動物バイオサイエンス   15 - 20   2004.9

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  • Effects of intramuscular connective tissue on meat toughness

    Nishiumi, T

    Hokushinetsu J. Anim. Sci.   88 ( 88 )   1 - 15   2004.3

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  • Effect of Connective Tissue on Mechanical and Processing Property of Natural Casing for Meat Products

    Sakata Ryoichi, Morita Hidetoshi, Nishiumi Tadayuki

    Journal of Azabu University   9   204 - 209   2004

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    Mechanical, biochemical and histological evaluations of natural hog and sheep casings were studied to elucidate the effect of connective tissue on the mechanical properties of natural casings. Chinese casings were significant tougher than any other casings (p<0.01). Natural hog and sheep casings were predominantly composed of collagen organized in many layers of sheets of collagen fibers and minor elastin limited in blood vessels. The amounts of collagen, elastin, and proteoglycan, and histological distribution and density of elastin fibers for various casings were essentially the same. These parameters thus would not likely contribute to the strength of natural casings. Chinese casings possessed a significant low heat-solubility of collagen (p<0.01), and a different size and arrangement of collagen fibers. Thus the thermal and structural stabilities of collagen may determine the mechanical properties of casings.

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    Other Link: http://id.nii.ac.jp/1112/00004653/

  • 新潟大学農学部応用生物化学科畜産製造教室における研究成果. 食肉の科学

    鈴木敦士, 池内義英, 西海理之

    食肉の科学   44 ( 1 )   149 - 153   2003.6

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  • 食品関連研究室の紹介-新潟大学農学部応用生物化学科畜産製造学研究室-

    西海理之

    食品と技術   382   9 - 12   2003.4

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  • ソーセージケーシングの硬さ制御のための基礎的研究-コラーゲン線維構造とクロスリンク形成の影響-

    西海理之, 牛木辰男

    平成13年度新潟大学プロジェクト推進経費経過報告書   325 - 328   2002.11

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  • Collagen Type 1 Inhibits Germination of Conida and Appressoria Formation of Pyriculariaoryzae P2(Abstracts Presented at the Meeting of the Kanto Division)

    Saito T., Nakayama T., Nishiumi T., Uchiyama T.

    Annals of the Phytopathological Society of Japan   68 ( 1 )   73 - 73   2002.4

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  • 天然ケーシングの硬さと結合組織との関係 (研究会発表要旨 第43回日本食肉研究会大会発表要旨)

    西海 理之, 佐藤 悠子, 原 奈緒子

    食肉の科学   43 ( 1 )   112 - 114   2002

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  • 鶏肉の熟成促進技術 : 電気刺激の利用(第77回麻布獣医学会)

    坂田 亮一, 森田 英利, 押田 敏雄, 山崎 薫, 竹内 琢洋, 西海 理之, 副島 孝一, 辻 真二

    麻布大学雑誌   5 ( 5 )   44 - 44   2002

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  • 食品の物性 食肉の熟成に伴う軟化とプロテアーゼ

    西村 敏英, 西海 理之

    ニュ-フ-ドインダストリ-   41 ( 10 )   17 - 24   1999.10

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  • Intramuscular Connective Tissue Components Contributing to Raw Meat Toughness in Various Porcine Muscles

    NISHIUMI Tadayuki, KUNISHIMA Ryuji, NISHIMURA Toshihide, YOSHIDA Shigeru

    Nihon Chikusan Gakkaiho   66 ( 4 )   341 - 348   1995.4

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    Shear force value, contents of intramuscular collagen, elastin and proteoglycans and heat solubility of collagen were determined on eight different muscles from miniature pigs in order to confirm the relationship between raw meat toughness and intramuscular connective tissue components. <i>Semitendinosus </i>and <i>semimenbranosus</i> muscles were significantly tougher than any other muscles tested (P<0.05). The strongest correlations (P<0.001) were found between elastin content or heat solubility of collagen and raw meat toughness. No meaningful links could be found between textural quality of the raw meat and heat-labile collagen content or the proportion of ground substance relative to fibrous connective tissue (P>0.05). Significant differences were seen, however, between the total collagen or proteoglycan content and the relative tougness of each muscles (P<0.01, P<0.05), respectively.<br>The results suggest that the maturity of intramuscular collagen with a stable intermolecular cross-linking and the accumulation of elastin may be directly contributing to meat toughness.

    DOI: 10.2508/chikusan.66.341

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  • Volatile Constituents of the Green Forage and Hay of Bahiagrass

    KAMI Takayasu, NISHIUMI Tadayuki, NAKASUGI Tohru

    Nihon Chikusan Gakkaiho   64 ( 4 )   424 - 426   1993

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    DOI: 10.2508/chikusan.64.424

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  • Volatile Constituents of the Green Forage and Hay of Bahiagrass

    Kami Takayasu, Nishiumi Tadayuki, Nakasugi Tohru

    Applied biological science   31 ( 2 )   p137 - 142   1992.12

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    In order to elucidate the qualitative disposition and the quantitative distribution of the aromatic constituents in roughage, the volatile constituents of the green forage and hay of bahiagrass were analyzed by a combined gas chromatograph-mass spectrometer (GC-MS) and a FID-gas chromatograph (FID-GC). The area percentage of each compound in the volatile constituents and the parts per billion (ppb) concentration of each compound in the materials were calculated on a data processor for FID-GC using n-pentadecane as the internal standard. As a result, 25 compounds were identified from the volatile constituents of the green forage of bahiagrass; their area percentages and ppm values totaled 78.2 and 22.0, respectively. The volatile constituents of this green forage were quantitatively rich in alcohols, esters, and ketones. On the other hand, 26 compounds were identified from the volatile constituents of the hay of bahiagrass; their area percentages and ppm values totaled 79.4 and 12.0, respectively. The volatile constituents of this hay were also rich in alcohols, esters, and ketones. Both volatile constituents were qualitatively about the same, but were somewhat different quantitatively.

    DOI: 10.15027/24650

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    Other Link: http://ir.lib.hiroshima-u.ac.jp/00024650

  • A Scanning Electron Microscopic Study of Dermal Collagen Fibers in Growing Mink

    Nishiumi Tadayuki, Nakamura Fumio, Kondo Keiji

    Journal of the Faculty of Applied Biological Science,Hiroshima University   30 ( 2 )   p103 - 111   1991.12

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    Morphological changes in dermal collagen fibers in growing mink were investigated using a scanning electron microscope (SEM). The SEM view of dermal collagen fibers varied throughout the newborn, growing and mature skin phases. The reticular layer of newborn mink dermis was plate-like, and appears to be composed of fine collagen fibers, proteoglycans and glycoproteins. With mink growth, randomly entangled dermal collagen fibers, which were relatively fine and curled or waved, showed regularity of the three-dimensional network. A three-dimensional network of thick collagen fibers was observed in the mature mink dermis, and the fiber arrangement altered in relation to the depth from the epidermis, i. e., in the upper dermis, many fibers were arranged diagonally to the skin surface, whereas in the mid and deep dermis, thick fibers were conspicuously arranged parallel to the skin surface. The collagen fiber network was formed by repeated branching and anastomosis of the fibers. There were thin elastic fibers in the dermal-epidermal junction and between the collagen fibers and skin appendages.

    DOI: 10.15027/23522

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    Other Link: http://ir.lib.hiroshima-u.ac.jp/00023522

  • Binding Ability of Bovine Milk Proteins to Mutagenic Heterocyclic Amine of 3-amino-1, 4-dimethyl-5H-pyrido[4, 3-b]indole

    Yoshida Shigeru, Ye Xiuyun, Nishiumi Tadayuki

    Journal of the Faculty of Applied Biological Science,Hiroshima University   30 ( 2 )   p123 - 127   1991.12

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    The binding ability of bovine milk proteins with mutagenic heterocyclic amine was investigated. Binding was determined with 2 mg of protein and 20 g of 3-amino-1, 4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P-1) in 0.4 ml of pH 7.4, 50 mM phosphate buffer, at 37°C, in a shaker for 10 min. The unbound Trp-P-1 in protein-free ultrafiltrate was prepared using Ultrafree UFC3LGC00 and was analyzed by HPLC method. The binding of whole casein, αs-casein, β-casein and κ-casein were 54,03, 40.02, 56.24 and 33.75%, respectively. β-Lactoglobulin A, β-lactoglobulin B, lactoperoxidase, lactoferrin-a and lactoferrin-b were 23.61, 17.87, 15.20, 22.53 and 6.92% respectively. However, α-lactalbumin could not bind Trp-P-1 in this experiment. The binding of these milk proteins which were prepared by ourselves were compared with purchased proteins. They showed similar tendency to our proteins.

    DOI: 10.15027/23524

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    Other Link: http://ir.lib.hiroshima-u.ac.jp/00023524

  • The pelage development in young mink (Mustela vison)

    Kondo Keiji, Nishiumi Tadayuki

    Journal of the Faculty of Agriculture, Hokkaido University   64 ( 4 )   247 - 255   1991.1

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  • The Histochemical Changes of Mink Skin with Seasonal Moulting

    KONDO Keiji, NISHIUMI Tadayuki, NAKAMURA Fumio

    17 ( 3 )   p365 - 375   1991

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  • Volatile Constituents of ltalian Ryegrass Silage made in a Steel Silo

    KAMI Takayasu, YOSHIDA Shigeru, NISHIUMI Tadayuki, NAKASUGI Tohru

    Nihon Chikusan Gakkaiho   61 ( 11 )   1017 - 1022   1990

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    In order to elucidate the qualitative disposition and the quantitative distribution of the aromatic constituents in roughage, the volatile constituents of Italian ryegrass silage made in a steel silo were analyzed via a combined gas chromatograph-mass spectrometer (GC-MS) and a FID-gas chromatograph (FID-GC). The area percentage of each compound in the volatile constituents and the parts per billion (ppb) concentration of each compound in the silage were also calculated on a data processor for FID-GC using n-pentadecane as the internal standard. As a result, 26 compounds were identified from the volatile constituents of Italian ryegrass silage; their area percentages and ppm values totaled 98.3 and 1519.7, respectively. The volatile constituents of this silage were very rich in acids, of which n-butyric acid was the major constituent (79.8% and 1234ppm). Also, the acids in the solvent extract of this silage were analyzed via a GC-MS and FID-GC, and 18 carboxylic acids were identified. Similarly, n-butyric acid was the major constituent (55.3%).

    DOI: 10.2508/chikusan.61.1017

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  • ミンクの皮膚,特に毛包と真皮の成長に伴う変化

    西海 理之, 近藤 敬治, 大杉 次男

    皮革化学   32 ( 3 )   p145 - 151   1986.11

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Industrial property rights

  • 耐熱性芽胞菌の殺菌又は不活性化処理方法

    荻野 美由紀, 西海 理之, 小林 篤, 山﨑 彬, 大原 絵里, 川村 麻梨子, 星野 純

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    Application no:特願2014-139222  Date applied:2014.7

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  • 食肉中の機能性ペプチドの富化方法及び機能性ペプチドが富化された食肉を利用した食品

    藤村忍, 西海理之, 小西徹也, 浦上弘, 西田浩志, 金娟廷, 齋藤雅史, 小林裕之

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    Application no:特願2012-249844  Date applied:2012.11

    Announcement no:特開2014-97003  Date announced:2014.5

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  • 食肉入りレトルト食品の製造方法

    西海理之, 金娟廷

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    Application no:特願2012-213899  Date applied:2012.9

    Announcement no:特開2014-64542  Date announced:2014.4

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Awards

  • Best Poster Award 1st

    2018.11   Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018   Effect of high pressure on the physical and sensory properties of Kanikama.

    Yamazaki, K, Kikuchi, T, Tsutsuura, S, Nishiumi, T

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  • Best Poster Award 2nd

    2018.11   Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018   Inactivation of Staphylococcus aureus by high pressure processing.

    Minezaki, S, Tsutsuura, S, Murata, M, Nishiumi, T

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  • FOOMA AP賞 準グランプリ 及び FOOMA AP賞(来場者評価部門)

    2018.6   日本食品機械工業会   高圧処理による低塩食肉製品製造の試み

    新潟大学地域連携フードサイエンスセンター, 農学部畜産製造学研究室, 西海理之, 岡本慎太郎, 筒浦さとみ

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  • ポスター賞

    2016.10   第57回高圧討論会   カニ風味蒲鉾のテクスチャーならびに保存性に及ぼす高圧力の影響.

    垣内崇宏, 山崎航, 中野晃, 佐藤有希, 西海理之

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  • 2nd Prize Outstanding Poster Presentation Award

    2015.7   5th Asian Conference on Green Technology in Agriculture   Effects of high-pressure treatment on in vitro digestibility and antigenicity of chicken egg white ovomucoid.

    Ono, M, Nishiumi, T

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  • Best Oral Presentation Award

    2014.8   60th International Congress of Meat Science and Technology   Isolation and purification of decorin from bovine skeletal muscle and its structural changes under high pressure

    Hosono, T, Komoda, T, Nishiumi, T

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  • Best Oral Presentation Award

    2014.8   60th International Congress of Meat Science and Technology   Combined effects of high pressure and sodium hydrogen carbonate on beef texture and color

    Nishiumi, T, Ohnuma, S, Watanabe, Y, Sakata, R

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  • Best Oral Award

    2012.11   7th International Conference on High Pressure Bioscience and Biotechnology   High hydrostatic pressure is effective to in vitro digestibility of ovalbumin

    Tachikawa, H, Kim, Y.-J, Suzuki, A, Nishiumi, T

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  • FOOMA AP 銅賞

    2012.6   日本食品機械工業会  

    新潟大学地域連携フードサイエンスセンター, 農学部畜産製造学研究室, 西海理之

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Teaching Experience (researchmap)

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Teaching Experience

  • 農学入門II

    2022
    Institution name:新潟大学

  • 農学入門I

    2022
    Institution name:新潟大学

  • 「食べる」

    2021
    Institution name:新潟大学

  • 学科インターンシップ

    2021
    Institution name:新潟大学

  • Topics in High Pressure Food Science

    2021
    Institution name:新潟大学

  • 食づくり国際インターンシップ

    2021
    Institution name:新潟大学

  • 科学英語演習

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIIb

    2021
    Institution name:新潟大学

  • スタディ・スキルズAIb

    2021
    Institution name:新潟大学

  • 食品科学概論

    2020
    Institution name:新潟大学

  • 領域概説 F (農学)

    2020
    Institution name:新潟大学

  • スタディ・スキルズA b

    2020
    Institution name:新潟大学

  • 食品科学セミナー

    2020
    Institution name:新潟大学

  • 畜産食品製造学

    2019
    Institution name:新潟大学

  • 学科インターンシップ

    2019
    Institution name:新潟大学

  • 畜産食品学

    2018
    Institution name:新潟大学

  • 応用生物化学セミナーⅡ

    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

  • 農学入門Ⅱ

    2017
    -
    2019
    Institution name:新潟大学

  • 農学入門Ⅰ

    2017
    -
    2019
    Institution name:新潟大学

  • プロジェクト研究特別概説

    2016
    Institution name:新潟大学

  • 農業技術と食料生産

    2016
    -
    2017
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅱ

    2015
    Institution name:新潟大学

  • 研究発表演習・発表Ⅰ

    2014
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅰ

    2014
    Institution name:新潟大学

  • 「食べる」

    2013
    -
    2020
    Institution name:新潟大学

  • 研究発表演習(中間発表)

    2013
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学セミナーBⅠ

    2013
    -
    2015
    Institution name:新潟大学

  • 文献詳読Ⅰ

    2013
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学特定研究BⅡ

    2013
    -
    2015
    Institution name:新潟大学

  • 文献詳読Ⅱ

    2013
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学特定研究BⅠ

    2013
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学セミナーBⅡ

    2013
    -
    2015
    Institution name:新潟大学

  • Topics in High Pressure Food Science

    2012
    -
    2017
    Institution name:新潟大学

  • 応用生命・食品科学演習(学会発表)

    2012
    -
    2015
    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

  • 応用生命・食品科学概論

    2011
    -
    2016
    Institution name:新潟大学

  • 食=「人」に「良」

    2011
    Institution name:新潟大学

  • 応用生命・食品科学特論

    2011
    Institution name:新潟大学

  • 企画実践型インターンシップ

    2010
    Institution name:新潟大学

  • 食品資源学

    2010
    -
    2019
    Institution name:新潟大学

  • 食づくり国際インターンシップ

    2010
    -
    2018
    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

  • 企画提案型食づくりプロジェクト

    2009
    -
    2010
    Institution name:新潟大学

  • 実践型食づくりプロジェクト

    2009
    -
    2010
    Institution name:新潟大学

  • 畜産品製造学

    2008
    -
    2009
    Institution name:新潟大学

  • 食品評価学

    2007
    Institution name:新潟大学

  • 動物タンパク質機能論

    2007
    Institution name:新潟大学

  • 生物学実験

    2007
    Institution name:新潟大学

  • 動物資源化学

    2007
    -
    2018
    Institution name:新潟大学

  • 動物資源利用学

    2007
    -
    2017
    Institution name:新潟大学

  • 化学

    2007
    -
    2015
    Institution name:新潟大学

  • 畜産化学

    2007
    -
    2010
    Institution name:新潟大学

  • 乳化学

    2007
    -
    2010
    Institution name:新潟大学

  • 新潟発『食べる』

    2007
    -
    2010
    Institution name:新潟大学

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