Updated on 2022/12/01

写真a

 
FUJIMURA Shinobu
 
Organization
Academic Assembly Institute of Science and Technology NOUGAKU KEIRETSU Professor
Faculty of Agriculture Professor
Title
Professor
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Degree

  • Ph. D ( 1995.3   Niigata University )

Research Areas

  • Life Science / Food sciences  / Nutrition and Biochemistry

  • Life Science / Animal production science

  • Life Science / Molecular biology  / Protein and amino acid metabolism

Research History

  • Niigata University   Faculty of Agriculture   Professor

    2018.4

  • Niigata University   Faculty of Agriculture Department of Agriculture   Associate Professor

    2017.4 - 2018.3

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

    2004.4 - 2018.3

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

    2002.1 - 2017.3

  • Niigata University   Faculty of Agriculture   Lecturer

    1999.4 - 2001.12

  • Niigata University   Faculty of Agriculture   Research Assistant

    1996.9 - 1999.3

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Education

  • Niigata University   Graduate School, Division of Science and Technology   生命システム科学専攻

    - 1995.3

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    Country: Japan

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Professional Memberships

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Committee Memberships

  • The Japanese Association for the Study of Taste and Smell   Councilor  

    2020.2   

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    Committee type:Academic society

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  • Japan Society of Nutrition and Food Science   Representative  

    2017.12   

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    Committee type:Academic society

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  • 日本災害食学会   理事  

    2013.9   

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    Committee type:Academic society

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  • 日本アミノ酸学会   評議員  

    2011.4   

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    Committee type:Academic society

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  • 日本家禽学会   評議員  

    2009.4   

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    Committee type:Academic society

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  • 日本畜産学会   編集委員  

    2007.4 - 2011.3   

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    Committee type:Academic society

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  • 日本家禽学会   産学官連携推進委員  

    2006.4   

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Papers

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

    Yamaguchi T, Kobayashi M, Mizutani M, Fujimura S, Enoki Y

    Food Sci. Technol. Res.   27 ( 1 )   161 - 167   2021

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

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  • Rice bran protein ameliorates diabetes, reduces fatty liver, and has renoprotective effects in Zucker Diabetic Fatty rats Reviewed

    Masatoshi Kubota, Reiko Watanabe, Michihiro Hosojima, Akihiko Saito, Ai Sasou, Takehiro Masumura, Yukikazu Harada, Hiroyuki Hashimoto, Shinobu Fujimura, Motoni Kadowaki

    Journal of Functional Foods   70   103981 - 103981   2020.7

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    Publishing type:Research paper (scientific journal)   Publisher:Elsevier BV  

    DOI: 10.1016/j.jff.2020.103981

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  • Reduction in dietary lysine increases muscle free amino acids through changes in protein metabolism in chickens. Reviewed International journal

    Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    Poultry science   99 ( 6 )   3102 - 3110   2020.6

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    Authorship:Last author, Corresponding author   Language:English   Publishing type:Research paper (scientific journal)   Publisher:Oxford Academic  

    Taste is crucial to meat quality, and free Glu is an important taste-active component in meat. Our recent study showed that the short-term feeding of a low-Lys diet increases the concentration of free Glu and other free amino acids in chicken muscle and improves its taste. Here, we investigated the mechanisms by which the feeding of a low-Lys diet increases free Glu in chicken muscle. Two groups (n = 10 per group) of 28-day-old female Ross strain broiler chickens were fed diets with a graded Lys content of 90% or 100% of the recommended Lys requirement (according to National Research Council [1994] guidelines) for 10 D. Free amino acid concentrations and the mRNA abundance of protein metabolism-related genes were measured in breast muscle, and breast muscle metabolome analysis was conducted. Free Glu in muscle was increased by 51.8% in the Lys 90% group compared with the Lys 100% group (P < 0.01). Free threonine, glutamine, glycine, valine, isoleucine, leucine, tyrosine, phenylalanine, histidine, and 3-methyl-histidine concentrations in breast muscle were also increased in the Lys 90% group (P < 0.05). Metabolome analysis also showed that free amino acids were increased in the Lys 90% group. The mRNA abundance of μ-calpain, caspase-3, and 20S proteasome C2 subunit were increased in the Lys 90% group (P < 0.05). Moreover, the free Glu concentration in muscle was correlated with mRNA abundance of μ-calpain (r = 0.74, P < 0.01), caspase 3 (r = 0.69, P < 0.01), 20S proteasome C2 subunit (r = 0.65, P < 0.01), and cathepsin B (r = 0.52, P < 0.05). Our study suggests that the feeding of a low-Lys diet to chickens increased the free Glu content of breast muscle by promoting protein degradation.

    DOI: 10.1016/j.psj.2019.11.025

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  • Dietary amino acids affect free amino acids and functional peptides of muscle and meat quality Invited

    Shinobu Fujimura, Shinichi Kai, Genya Watanabe

    Amino acid research   13 ( 2 )   59 - 66   2020.2

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    Authorship:Lead author, Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)  

    CiNii Article

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  • Evaluation of Postprandial Glycemic Response and Physical Properties of High-Amylose Rice “Koshinokaori” Reviewed

    Yamaguchi T, Enoki Y, Ssagawa K, Fujimura S

    Journal of Nutritional Science and Vitaminology   65   S117 - S121   2019.10

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

    DOI: 10.3177/jnsv.65.S117

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  • Dietary Supplementation with Lysine and Threonine Modulates the Performance and Plasma Metabolites of Broiler Chicken Reviewed

    Ishii T, Shibata K, Kai S, Noguchi K, Hendawy AO, Fujimura S, Sato K

    The Journal of Poultry Science   56 ( 3 )   204 - 211   2019.7

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:Japan Poultry Science Association  

    Here, we investigated whether the optimal threonine (Thr) to lysine (Lys) ratio in high Lys diet improves the growth performance of modern broiler chickens at finisher period and determined the possible mechanism underlying improvement in the growth performance of chickens fed with high Lys or Lys + Thr diet using metabolome analyses. Eighteen 21-day-old chickens housed in individual cages were randomly divided into three groups of six chickens fed with different diets as follows: control diet, high Lys diet (150% Lys content of National Research Council requirement), and high Lys + Thr diet (0.68 of Thr/Lys in high Lys diet). Body weight gain (BWG) increased in chickens receiving high Lys diet as compared with those fed with the control diet (P<0.05); no significant difference was observed in BWG of chickens from high Lys + Thr and high Lys groups. Feed conversion ratio (FCR) was lower in chickens fed with high Lys or high Lys + Thr diet than in those on the control diet. Serotonin concentration increased in the plasma of chickens fed with high Lys diet as compared to those fed with other diets. A negative correlation was observed between plasma serotonin concentration and FCR. These results provide the first evidence on the use of high Lys in broiler diets to reduce FCR during finisher period, which may be associated with change in plasma serotonin concentration. These findings suggest that high Lys content in finisher diet, but not high Thr + Lys diet, may affect the peripheral serotonergic metabolism and improve FCR. Thus, plasma serotonin may serve as a biomarker of FCR in broilers.

    DOI: 10.2141/jpsa.0180104

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  • Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain Reviewed

    Sasaki K, Watanabe G, Motoyama M, Narita T, Kawai H, Kobayashi T, Fujimura S, Kobayashi N, Honda F, Matsushita K, Nakajima I

    The Journal of Poultry Science   56 ( 3 )   231 - 235   2019.7

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:Japan Poultry Science Association  

    Descriptive sensory characteristics of eggs produced by conventional corn-based feeding and unhulled whole rice grain-feeding were compared in two cooking procedures using a trained panel. Rice-feeding significantly decreased brothy and roasted odor in eggs cooked into half-cooked egg yolks, and decreased the creamy odor, smoothness and moisture of eggs cooked into custard puddings. However, a statistical interaction between rice-feeding and production farm was not observed in every sensory attribute. These findings indicated that replacing corn with unhulled whole rice grain in diets for laying hens alters the sensory attributes of eggs.

    DOI: 10.2141/jpsa.0180082

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  • 市販とろみ調整食品が同一物性条件下において緑茶の呈味に与える影響 Reviewed

    高山亜紗子, 佐野優子, 藤村 忍

    日本味と匂学会誌   ( Supplement )   S81 - S85   2018.10

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    Authorship:Corresponding author   Language:Japanese   Publisher:日本味と匂学会  

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

    榎 康明, 笹川 克己, 藤村 忍, 山口 智子

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

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:日本食品科学工学会  

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

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

    新潟大学高等教育研究   5   29 - 34   2018.3

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

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  • Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens Reviewed

    Ayaka Honma, Chiaki Ogawa, Misaki Sugahara, Shinobu Fujimura, Kazumi Kita

    JOURNAL OF POULTRY SCIENCE   54 ( 3 )   242 - 246   2017.7

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    Language:English   Publishing type:Research paper (scientific journal)   Publisher:JAPAN POULTRY SCIENCE ASSOC  

    Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of proteins and amino acids with glucose. Although varying dietary crude protein (CP) levels alter plasma concentrations of proteins and amino acids, the influence of varying CP levels on the glycation of plasma proteins and amino acids has not been studied so far. In the present study, therefore, glycation of albumin, tryptophan and valine in the plasma of chickens fed diets with varying CP levels (0, 10, 20, 40 and 60%) was examined. At the end of the experimental period, blood samples were collected and plasma concentrations of glycoalbumin, glycated tryptophan (tryptophan-Amadori product and (1R, 3S) - 1 - (D - gluco - 1, 2, 3, 4, 5 - pentahydroxypentyl) - 1, 2, 3, 4 - tetrahydro - beta - carboline - 3 - carboxylic acid (PHP-TH beta C)), and valine-Amadori product were measured. Although plasma albumin concentration was reduced along with the decrease in dietary CP levels from 20% to 0%, glycoalbumin in the plasma was increased under such dietary conditions. Similar increase in the ratios of tryptophan-Amadori product to tryptophan and valine-Amadori product to valine in the plasma of chickens fed a protein-free diet was observed. These results suggest that dietary protein deficiency might enhance the non-enzymatic glycation of plasma proteins and amino acids in chickens.

    DOI: 10.2141/jpsa.0160146

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  • 食餌性リジンによる筋肉の代謝変化とこれを利用した鶏肉呈味の向上 Invited Reviewed

    渡邊源哉, 小林裕之, 久保田真敏, 門脇基二, 藤村 忍

    栄養生理研究会報   61 ( 1 )   35 - 44   2017.3

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:家畜栄養生理研究会  

    J-GLOBAL

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  • Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste Reviewed

    Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    Animal Science Journal   88 ( 2 )   300 - 305   2017.2

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

    Taste is a crucial factor of meat quality, and amino acids are important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free glutamate (Glu), were investigated. Twenty-eight-day-old broilers (Gallus gallus) were fed diets with graded Lys content of 90% or 100% of the recommended Lys requirement, (according to the National Research Council,) for 10 days. Free amino acid content in meat and sensory scores of meat soup were estimated. Free Glu content, the main taste-active component of meat, was significantly increased by a reduction of dietary Lys. Compared with the Lys 100% group (control), free Glu concentrations of meat were increased by 35.7% in the Lys 90% group (P &lt
    0.05). In addition, free glycine, valine, isoleucine, leucine, histidine and threonine concentrations of meat were significantly increased in the Lys 90% group (P &lt
    0.05). Sensory evaluation of meat soup made from the Lys 100% and 90% groups indicated different meat tastes. Sensory scores of taste intensity, umami and kokumi tastes were significantly higher in the Lys 90% group. These results suggest that a reduction of dietary lysine increased free glutamate content in meat and improved its taste.

    DOI: 10.1111/asj.12577

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  • BENEFICIAL EFFECTS OF RICE ENDOSPERM PROTEIN ON CHRONIC KIDNEY DISEASE-MINERAL AND BONE DISORDER (CKD-MBD) IN ZUCKER DIABETIC FATTY RATS Reviewed

    Reiko Watanabe, Masatoshi Kubota, Shogo Sugaki, Michihiro Hosojima, Akihiko Saito, Mikio Fujii, Ichiro Sasagawa, Shinobu Fujimura, Motoni Kadowaki

    ANNALS OF NUTRITION AND METABOLISM   71   1218 - 1218   2017

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    Language:English   Publisher:KARGER  

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  • Protective effect of composite earthworm powder against diabetic complications via increased fibrinolytic function and improvement of lipid metabolism in ZDF rats. Reviewed

    Kawakami T, Fujikawa A, Ishiyama Y, Hosojima M, Saito A, Kubota M, Fujimura S, Kadowaki M

    Bioscience, biotechnology, and biochemistry   80 ( 10 )   1980 - 1989   2016.10

  • Rice endosperm protein slows progression of fatty liver and diabetic nephropathy in Zucker diabetic fatty rats. Reviewed

    Kubota M, Watanabe R, Yamaguchi M, Hosojima M, Saito A, Fujii M, Fujimura S, Kadowaki M

    The British journal of nutrition   116 ( 8 )   1326 - 1335   2016.10

  • Effect of Dietary Methionine on Metabolism of Carnosine and Anserine in Muscles of Broiler Chicken Reviewed

    Kai S, Watanabe G, Kubota M, Kadowaki M, Fujimura S

    International Congress of Meat Science and Technology   153   2015.8

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    153

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  • Low lysine feeding enhances chicken meat taste by increasing of free glutamate Reviewed

    Watanabe G, Kobayashi H, Shibata M, Kubota M, Kadowaki M, Fujimura S

    International Congress of Meat Science and Technology   2015.8

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    Language:English   Publishing type:Research paper (international conference proceedings)   Publisher:Asian Conference of Nutrition  

    5.25

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  • Effect of dietary histidine on contents of carnosine and anserine in muscles of broilers Reviewed

    Shinichi Kai, Genya Watanabe, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    Animal Science Journal   86 ( 5 )   541 - 546   2015.5

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

    Carnosine (β-alanyl-L-histidine) and anserine (β-alanyl-1-methyl-L-histidine) are dipeptides mainly found in skeletal muscle and brain of many vertebrates, and particularly high concentrations are observed in chicken pectoral muscles. It was reported that these peptides have many functions, such as antioxidant activity. In this study, we examined the effect of different levels of dietary histidine on carnosine and anserine contents in broiler muscles. The 14-days-old female Chunky strain broilers were given feeds containing three different levels of histidine
    67% (Low-His), 100% (Control) and 200% (High-His) of histidine requirement according to the NRC (1994). Chicks were fed experimental diets for 10 days. Both dipeptides in muscle were significantly decreased. In particular, carnosine was not detected at all in the Low-His group and was significantly increased in the High-His group. Both dipeptides were not detected in plasma. These results indicated the possibility to produce chicken meat with enhanced amount of these dipeptides by high histidine feeding.

    DOI: 10.1111/asj.12322

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  • Effect of dietary histidine on contents of carnosine and anserine in muscles of broilers. Reviewed

    Kai S, Watanabe G, Kubota M, Kadowaki M, Fujimura S

    Animal science journal = Nihon chikusan Gakkaiho   86 ( 5 )   541 - 546   2015.5

  • Effects of dietary histidine levels to amounts of imidazole dipeptides and interactions with lysine and arginine in muscles of broiler Reviewed

    Kai S, Watanabe G, Kubota M, Kadowaki M, Fujimura S

    12th Asian Conference of Nutrition   2015.5

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    PS-02-p-006

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  • Regulation of free glutamate content in meat by dietary lysine in broilers Reviewed

    Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    Animal Science Journal   86 ( 4 )   435 - 442   2015.4

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

    Regulation of taste is important for improving meat quality and glutamate (Glu) is one of the important taste-active components in meat. Here, the effects of dietary lysine (Lys) content on taste-active components in meat, especially free Glu, were investigated. Fourteen-day-old broiler chicks (Gallus gallus) were fed on diets containing 100% or 150% of the recommended Lys content for 10 days. Concentrations of free amino acids in plasma, muscle and liver were measured. The levels of messenger RNAs (mRNAs) for enzymes related to Glu metabolism were determined in muscle and liver. The concentration of muscle metabolites was also determined. The free Glu content in muscle of chicks fed the Lys150% diet was increased by 44.0% compared with that in chicks fed the Lys100% diet (P&lt
    0.01). The mRNA level of lysine α-ketoglutarate reductase, which is involved in Lys degradation and Glu production, was significantly increased (P&lt
    0.05) in the Lys150% group. Metabolome analysis showed that the Lys degradation products, muscular saccharopine, pipecolic acid and α-aminoadipic acid, were increased in the Lys150% group. Our results suggest that free Glu content in muscle is regulated by Lys degradation. These results suggest that a short-term feeding of high-Lys diet could improve the taste of meat.

    DOI: 10.1111/asj.12321

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  • Regulation of free glutamate content in meat by dietary lysine in broilers. Reviewed

    Watanabe G, Kobayashi H, Shibata M, Kubota M, Kadowaki M, Fujimura S

    Animal science journal = Nihon chikusan Gakkaiho   86 ( 4 )   435 - 442   2015.4

  • Glycated tryptophan in the plasma of chickens fed tryptophan-excess diets Reviewed

    Ryosuke Makino, Yoshimi Kawashima, Yuki Kajita, Toshiharu Namauo, Satoshi Ogawa, Hiroki Muraoka, Shinobu Fujimura, Kazumi Kita, Kazumi Kita

    Journal of Poultry Science   52 ( 1 )   23 - 27   2015.1

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    © 2015, Japan Poultry Science Association. When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan, glucosetryptophan Amadori product and (1R, 3S)-1-(D- gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline- 3-carboxylic acid (PHP-THβC). Hyperglycemia and high body temperature in avian species are supposed to elevate the concentration of glycated tryptophan in the plasma of chickens fed tryptophan-excess diets. However, plasma concentrations of both glucose-tryptophan Amadori product and PHP-THβC have not been determined so far. Young chickens were fed tryptophan-excess diets (1, 2 or 3% excess) for 14 or 21 days, and plasma concentrations of two types of glycated tryptophan were measured using liquid chromatograph mass spectrometer (LC/MS). In the present study, we successfully detected and quantified both glucose-tryptophan Amadori product and PHP-THβC in the plasma, which revealed that plasma concentrations of glucose-tryptophan Amadori product and PHP-THβC were approximately 1 and 2-4 μM, respectively. Furthermore, plasma concentrations of glycated tryptophan compounds significantly correlated to that of plasma tryptophans, and total amount of both glycated tryptophan compounds was almost 10% of plasma tryptophan.

    DOI: 10.2141/jpsa.0130185

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  • Regulation of Free Glutamate Content in Meat by Dietary Lysine in Broilers Reviewed

    Watanabe G, Kobayashi H, Shibata M, Kubota M, Kadowaki M, Fujimura S

    Animal Science Journal   86 ( 4 )   435 - 442   2015

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

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  • 「ル レクチエ」と「ラ・フランス」における 味覚・風味等の評価 Reviewed

    本島彩香, 石村知教, 石橋卓馬, 斉藤由華, 藤村忍, 児島清秀

    食品機能   2015

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    Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:国際食品機能学会  

    西洋ナシの「ル レクチエ」と「ラ・フランス」について、果汁の糖度及び酸度、また果肉及び果汁を用いた官能評価(風 味、甘味、酸味等)で比較した。<br />
    機器分析で Brix 値と pH を測定し、これらをそれぞれ糖度と酸度の指標とした。「ラ ・ フランス」では pH が約 4.3、 Brix 値が約 14.1 % であるのに対し、「ル レクチエ」では pH が約 4.5、Brix 値が約 15.3 % と、「ル レクチエ」は、「ラ ・ フランス」と比べて甘味が強く、酸味が弱いことが分かった。<br />
    果肉を用いた官能評価では、「ル レクチエ」は「ラ・フランス」と比べて、水分量は多く、口残り感は弱く、歯切 れは切れやすいと評価された。このことから、「ル レクチエ」のとろけるような食感や香り及び味の濃さも示された。 一方、果汁を用いた官能評価では、「ル レクチエ」は「ラ・フランス」と比較して果肉と同様に香りが強いと評価さ れ、口残り感、粘性、後味が弱いと評価された。<br />
    これらのことから、「ル レクチエ」

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  • トロミ調整剤が緑茶の呈味に与える影響 Reviewed

    藤村 忍, 佐野優子, 高村 瞳, 中沢太貴, 久保田真敏, 門脇基二

    日本味と匂学会誌   21 ( 3 )   361 - 364   2014.12

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    Authorship:Lead author, Corresponding author   Language:Japanese   Publishing type:Research paper (scientific journal)   Publisher:日本味と匂学会  

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  • Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens Reviewed

    Ganzaya Perenlei, Hitomi Tojo, Toru Okada, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    Animal Science Journal   85 ( 10 )   895 - 903   2014.10

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

    We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet
    Ax 10 group, 10mg/kg Ax diet
    and Ax 20 group, 20mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48h postmortem for Ax 20 samples (P&lt
    0.05) and for b* values in Ax 20 and Ax 10 groups (P&lt
    0.05). Cooking loss decreased in the Ax 20 group (P&lt
    0.05). After 120h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P&lt
    0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P&lt
    0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

    DOI: 10.1111/asj.12221

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  • Effect of dietary astaxanthin rich yeast, Phaffia rhodozyma, on meat quality of broiler chickens Reviewed

    Ganzaya Perenlei, Hitomi Tojo, Toru Okada, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    ANIMAL SCIENCE JOURNAL   85 ( 10 )   895 - 903   2014.10

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

    We evaluated effects of dietary supplementation with astaxanthin (Ax)-rich yeast, Phaffia rhodozyma (Xanthophyllomyces dendrorhous), on broiler chicken meat quality. Fourteen-day-old female Ross broilers were divided into three groups: control group, Ax-free diet; Ax 10 group, 10mg/kg Ax diet; and Ax 20 group, 20mg/kg Ax diet for 28 days. At 42 days old, chickens were slaughtered, and then growth performance, meat quality and sensory attributes were analyzed. Compared with the control, a* values increased significantly after slaughter and 48h postmortem for Ax 20 samples (P&lt;0.05) and for b* values in Ax 20 and Ax 10 groups (P&lt;0.05). Cooking loss decreased in the Ax 20 group (P&lt;0.05). After 120h aging, contents of several free amino acids and total free amino acid content of Ax 20 group were significantly higher than the control (P&lt;0.05). In sensory evaluation, meat texture attributes improved significantly in the Ax 20 group (P&lt;0.01). No significant changes occurred in flavor attribute scores of meat soup from the Ax 20 group compared with the control even though most assessors preferred meat soup from the Ax 20 group. Overall, Ax-rich yeast in the diet improves broiler chicken meat quality.

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  • Diversity of amino acid signaling pathways on autophagy regulation: A novel pathway for arginine Reviewed

    Aileen B. Angcajas, Norihiko Hirai, Kenji Kaneshiro, Md. Razaul Karim, Yuichiro Horii, Masatoshi Kubota, Shinobu Fujimura, Motoni Kadowaki

    BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS   446 ( 1 )   8 - 14   2014.3

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    Autophagy is the intracellular bulk degradation process to eliminate damaged cellular machinery and to recycle building blocks, and is crucial for cell survival and cell death. Amino acids modulate autophagy in response to nutrient starvation and oxidative stress. We investigated the relevance of reactive oxygen species (ROS) production on the regulation of autophagy using amino acids, both as a mixture and individually, in rat hepatoma H4-II-E cells. Nutrient starvation elevated ROS production and stimulated autophagy. Treatment with complete (CAA), regulatory (RegAA) and non-regulatory (NonRegAA) amino acid mixtures showed significant suppression of ROS production, whereas only CAA and RegAA exhibited significant suppression of autophagy, suggesting a dissociation of the two responses. The effects of individual amino acids were examined. Leucine from RegAA decreased ROS production and suppressed autophagy. However, methionine and proline from RegAA and arginine, cystine and glutamic acid from NonRegAA suppressed autophagy with an opposite increase in ROS production. Other amino acids from the NonRegAA group showed stimulating effects on ROS production without an autophagic response. Arginine's effect on autophagy suppression was not blocked by rapamycin, indicating an mTOR-independent pathway. Inhibitor studies on arginine-regulated autophagy may indicate the involvement of NO pathway, which is independent from ROS and mTOR pathways. (c) 2014 Elsevier Inc. All rights reserved.

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  • In vivo digestibility of rice prolamin/protein body-I particle is decreased by cooking. Reviewed

    Kubota M, Saito Y, Masumura T, Watanabe R, Fujimura S, Kadowaki M

    Journal of nutritional science and vitaminology   60 ( 4 )   300 - 304   2014

  • Rice protein ameliorates the progression of diabetic nephropathy in Goto-Kakizaki rats with high-sucrose feeding. Reviewed

    Kubota M, Watanabe R, Kabasawa H, Iino N, Saito A, Kumagai T, Fujimura S, Kadowaki M

    The British journal of nutrition   110 ( 7 )   1211 - 1219   2013.10

  • Meat Reviewed

    Shinobu Fujimura, Keisuke Sasaki

    Biochemical Sensors: Mimicking Gustatory and Olfactory Senses   91 - 102   2013.9

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    Meat taste is an important sensory characteristic in meats such as beef, pork, and chicken. Substances with a low molecular weight that are water soluble, such as glutamic acid, inosinic acid, and peptides, have been identified as taste active and/or taste enhancing in meat. However, meat is a complex food, and the subjectivity and low reproducibility of sensory evaluations have often been criticized in investigations of the taste characteristics of meat. In this chapter, we discuss applications of a taste-sensing system for the objective analysis of taste characteristics of meat. In chicken meat, umami and changes in sourness caused by new-feeding systems were detected by a taste-sensing system. The taste-sensing system detected unique taste characteristics among different muscle parts of beef and also detected the differences in taste between pork breeds. In addition, the function of novel sourness-suppressing peptides added to cooked pork was analyzed using a taste-sensing system. Taste-sensing systems are a functional tool for the analysis of meat taste and for the investigation of novel taste-active and/or taste-enhancing factors in muscle foods.

    DOI: 10.4032/9789814303422

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  • Free Glutamate Content of Meat is Regutlated by Lysine Degradation Pathway in Muscle Reviewed

    Watanabe G, Shibata M, Kubota M, Kadowaki M, Fujimura S

    Proceedings of 19th Europen Symposium of Poultry Nutrition   ( PPV71 )   1 - 4   2013.8

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  • Effects of dietary astaxanthin rich yeast Phaffia Rhodozyma on meat quality of broiler chicken Reviewed

    Perenlei G, Kubota M, Kadowaki M, Fujimura S

    Proceedings of 19th Europen Symposium of Poultry Nutrition   ( PPV11 )   1 - 4   2013.8

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  • Rice Protein Ameliorates Progression of Diabetic Nephropathy in Goto-Kakizaki Rats with High-Sucrose Feeding Reviewed

    Kubota M, Watanabe R, Kabasawa H, Iino N, Saito A, Kumagai T, Fujimura S, Kadowaki M

    British Journal of Nutrition   110 ( 7 )   1211 - 1219   2013.7

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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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    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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  • Effect of dietary vitamin E on broiler meat qualities, color, water-holding capacity and shear force value, under heat stress condition Reviewed

    Hashizawa Y, Kubota M, Kadowaki M, Fujimura S

    Animal Science Journal   84   732 - 736   2013.6

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  • Dietary alkali-extracted rice protein improves some diabetes-related markers in obese type 2 diabetic rats Reviewed

    Watanabe Reiko, Kubota Masatoshi, Yamaguchi Miki, Saito Akihiko, Fujii Mikio, Fujimura Shinobu, Kadowaki Motoni

    FASEB JOURNAL   27   2013.4

  • Protective effects of alkali-extracted rice protein on diabetic nephropathy in obese type 2 diabetic rats Reviewed

    Masatoshi Kubota, Reiko Watanabe, Miki Yamaguchi, Michihiro Hosojima, Akihiko Saito, Mikio Fujii, Shinobu Fujimura, Motoni Kadowaki

    FASEB JOURNAL   27   2013.4

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  • 食餌性ヒスチジンによる筋肉中イミダゾールジペプチドへの影響

    甲斐 慎一, 渡邊 源哉, 橋澤 義憲, 久保田 真敏, 門脇 基二, 藤村 忍

    日本畜産学会大会講演要旨集   116回   206 - 206   2013.3

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  • Detection of two types of glycated tryptophan compounds in the plasma of chickens fed tryptophan excess diets Reviewed

    Kazumi Kita, Yoshimi Kawashima, Ryosuke Makino, Toshiharu Namauo, Satoshi Ogawa, Hiroki Muraoka, Shinobu Fujimura

    Journal of Poultry Science   50 ( 2 )   138 - 142   2013

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    When tryptophan is glycated with glucose, it results in forming two types of glycated tryptophan compounds, glucose-tryptophan Amadori product and (1R, 3S)-1-(D-gluco-1,2,3,4,5-pentahydroxypentyl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (PHP-THβC). As hyperglycemia and high body temperature are the characteristics in avian species, these are supposed to elevate the concentration of glycated tryptophan compounds in the plasma of chickens. However, there was no attempt to detect two types of glycated tryptophan compounds in the plasma of chickens, so far. Therefore, young chickens were fed tryptophan-excess diets (0, 1, 2 or 3% excess) for 14 days, and glycated tryptophan compounds were detected using a liquid chromatograph mass spectrometer (LC/MS). In the present study, two types of glycated tryptophan compounds, glucose-tryptophan Amadori product and PHP-THβC, were successfully detected in the plasma of chickens, and plasma levels of both glycated tryptophan compounds significantly correlated to plasma tryptophan concentration. © 2013, Japan Poultry Science Association.

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

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

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

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    DOI: 10.3985/jjsmcwm.er1100502

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  • 高温・高圧蒸煮した家庭生ごみの成分組成および飼料母剤としての再利用 Reviewed

    石森 崇晃, Ayyakkannu Saravanan, 眞田 敏宏, 城 斗志夫, 藤村 忍, 西海 理之, 今井 明夫, 藤井 智幸, 佐藤 英行, 小嶋 洋朗, 堀 秀隆

    廃棄物資源循環学会論文誌   22 ( 4 )   253 - 266   2011.9

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  • Effect of Dietary Antioxidant on Meat Quality under Heat Stress Condition Reviewed

    Hashizawa Y, Kadowaki M, Fujimura S

    Proceedings of 57th International Congress Meat Science and Technology   ( P169 )   1 - 4   2011.8

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  • Evaluation of Meat Taste using Taste Sensor and Sensory Evaluation Reviewed

    Kuwabara M, Kadowaki M, Fujimura S

    Proceedings of 57th International Congress Meat Science and Technology   ( P120 )   1 - 3   2011.8

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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 Waste Management Experts   22 ( 4 )   253 - 266   2011.7

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

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  • Regulation of muscular glutamate metabolism by high-protein diet in broiler chicks Reviewed

    Hiroyuki Kobayashi, Atsushi Eguchi, Wataru Takano, Masahiro Shibata, Motoni Kadowaki, Shinobu Fujimura

    ANIMAL SCIENCE JOURNAL   82 ( 1 )   86 - 92   2011

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    The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short-term high-protein (HCP) diet on the intramuscular free Glu content to improve the taste of meat. Furthermore, we elucidated how the muscle free Glu content was controlled by the HCP diet. Chicks (14 days old) were fed the control diet or HCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and messenger RNA (mRNA) expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was increased (P &lt; 0.01) by 51%. Activity and mRNA expression of glutaminase (GA), which is one of the major Glu-related enzymes, were significantly decreased (P &lt; 0.05) in the HCP group because of feedback inhibition. The mRNA expression of lysine alpha-ketoglutarate reductase (LKR), which is the enzyme involved in lysine (Lys) degradation and Glu production, was significantly increased (P &lt; 0.001) in the HCP group. These results suggest that short-term dietary HCP feeding is an effective treatment for improving the taste of meat. Furthermore, our results suggest that the free Glu content in muscle is regulated by GA and LKR.

    DOI: 10.1111/j.1740-0929.2010.00811.x

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  • Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers Reviewed

    Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, Tadashi Yamamoto, Mika Oe, Takumi Narita, Mai Imanari, Shinobu Fujimura, Mitsuru Mitsumoto

    MEAT SCIENCE   86 ( 2 )   422 - 429   2010.10

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    &apos;Tenderness&apos; has been an important sensory characteristic for beef, although &apos;tenderness&apos; has not been commonly defined. On the other hand, ISO5492:1992 provides internationally established vocabularies for sensory analysis with simple definition. The aim of this study was texture characterization for three beef muscles cooked to four end-point temperatures using ISO5492:1992 texture terms in Japanese to develop objective sensory evaluation terms for beef texture other than &apos;tenderness.&apos; Longissimus, semitendinosus, and psoas major muscles harvested from three Holstein steers were cooked to 45, 60, 72, and 92 T end-point temperatures and evaluated by a trained sensory panel. Correspondence analysis indicated that the &apos;chewiness&apos; and &apos;hardness&apos; defined in ISO5492 were distinguished in each muscle. Changes in the &apos;chewiness&apos; and &apos;hardness&apos; qualities during cooking were different from each other. These findings suggest that both &apos;chewiness&apos; and &apos;hardness&apos; as defined in ISO5492:1992 should be evaluated simultaneously to determine the sensory texture of beef.
    Warner-Bratzler shear force values (WBSFVs) were also correlated with ISO5492 &apos;chewiness.&apos; This finding suggests that WBSFV indicates ISO5492 &apos;chewiness&apos; rather than undefined &apos;tenderness.&apos; (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

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  • Effect of Plantago Lanceolata L. on the Growth and Meat Quality of Hinai-jidori Chicken Reviewed

    Rkikimaru K, Komatsu M, Ishizuka J, Imanari M, Fujimura S, Sano H, Tamura Y

    4th Asian-Austrarlian Animal Science Congress   1768 - 1770   2010.10

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  • Effect of Low-Energy and Low Protein Diet on Muscle Free Glutamate Content Reviewed

    Kobayashi T, Shibata M, Kadowaki M, Fujimura S

    Proceedings of 56th International Congress Meat Science and Technology   ( C054 )   1 - 4   2010.8

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  • Bioactivity and Practical use of Plantin (Plantago lanceolata) Reviewed

    Tamura Y, Yoshida T, Rikimaru K, Imanari M, Fujimura S, Al-Mamun M, Sano H

    Proceedings of the New Zealand Grassland Association   72   257 - 261   2010.8

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  • Effect of Dietary Selenium on Quality and Antioxidation of Broiler Meat Reviewed

    Hashizawa Y, Kadowaki M, Fujimura S

    Proceedings of 56th International Congress Meat Science and Technology   ( C056 )   1 - 2   2010.8

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  • Vitamin E as a novel enhancer of macroautophagy in rat hepatocytes and H4-II-E cells Reviewed

    Md. Razaul Karim, Shinobu Fujimura, Motoni Kadowaki

    BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS   394 ( 4 )   981 - 987   2010.4

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    Autophagy is an intracellular bulk degradation process induced by nutrient starvation, and contributes to macromolecular turnover and rejuvenation of cellular organelles. We demonstrated that vitamin E was a novel nutritional enhancer of autophagy in freshly isolated rat hepatocytes and rat hepatoma H4-II-E cells. Supplementation of fresh hepatocytes with vitamin E (up to 100 mu M) increased proteolysis significantly in the presence or absence of amino acids in a dose-dependent manner. The cytosolic LC3 ratio, a newly established index of autophagic flux, was significantly increased by vitamin E, strongly suggesting that the possible site of action is the LC3 conversion step, an early step in autophagosome formation. A typical antioxidant, alpha-lipoic acid, exerted autophagy suppression, while H(2)O(2) stimulated autophagy. It is conceivable that autophagy was stimulated by oxidative stress and this stimulation was cancelled by cellular antioxidative effects. However, in our studies, vitamin E could have enhanced autophagy over-stimulation by H(2)O(2), rather than suppress it. From these results, using a new cytosolic LC3 ratio, vitamin E increases autophagy by accelerating LC3 conversion through a new signaling pathway, emerging as a novel enhancer of autophagy. (C) 2010 Elsevier Inc. All rights reserved.

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  • Improvement in the In Vivo Digestibility, of Rice Protein by Alkali Extraction Is Due to Structural Changes in Prolamin/Protein Body-I Particle Reviewed

    Masatoshi Kubota, Yuhi Saito, Takehiro Masumura, Takehisa Kumagai, Reiko Watanabe, Shinobu Fujimura, Motoni Kadowaki

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   74 ( 3 )   614 - 619   2010.3

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    Rice prolamin, constituting type-I protein body (PB-I), is indigestible and causes deterioration of rice protein nutritional quality. In this study, the in vivo digestibility of rice protein isolates was investigated by tracing their intraluminal transit in the gastrointestinal (GI) tract of rats by western blotting and by observing the structures excreted in the feces by electron microscopy. Two types of rice protein isolates, produced by alkali extraction (AE-RP) and by starch degradation (SD-RP), were compared. The protein patterns in the isolates were similar, but their digestion in the GI-tract showed striking differences. In the AE-RP group, 13-kDa prolamin (13P) quickly disappeared in the lower GI tract and was not excreted in the feces. By contrast, in the SD-RP group, 13P accumulated massively and nearly intact PB-Is were excreted. These results indicate that the in vivo digestibility of prolamin can be improved by alkali extraction through structural changes to it.

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  • Regulation of muscular glutamate metabolism by high-protein diet in broiler chicks Reviewed

    Kobayashi H, Eguchi A, Takano W, Shibata M, Kadowaki M, Fujimura S

    Animal Science Journal   82 ( 1 )   86-92   2010.2

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  • Regulation of Meat Quality by Dietary Lysine and Arginine levels Reviewed

    Ito Y, Matsumoto T, Watanabe Y, Imanari M, Kadowaki M, Fujimura S

    The 3rd International Symposium, Faculty of Agriculture, Niigata University: Sustainability in Food Production, Agriculture and the Environment in Asia, Proceedings   117 - 118   2010.1

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  • Dietary protein level changes the glutamate related enzymes mRNA expression in muscle Reviewed

    Kobayashi H, Takano W, Shibata M, Kadowaki M, Fujimura S

    The 3rd International Symposium, Faculty of Agriculture, Niigata University: Sustainability in Food Production, Agriculture and the Environment in Asia, Proceedings   119 - 122   2010.1

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  • Effect of Dietary Protein Level on Meat Quality and Glutamate Metabolism in Breast Muscle Reviewed

    Kobayashi T, Eguchi A, Shibata M, Kadowaki M, Fujimura S

    Proceedings of 55th International Congress Meat Science and Technology   ( PE1-35 )   1 - 4   2009.8

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  • Effect of Dietary Lysine Levels on Taste-active Components of Meat Reviewed

    Ito Y, Watanabe M, Kadowaki M, Fujimura S

    Proceedings of 55th International Congress Meat Science and Technology   ( PE1-36 )   1 - 3   2009.8

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  • Effect of High Protein Diet on Meat Quality and Glutamate Metabolism in Breast Muscle Reviewed

    Kobayashi T, Eguchi A, Shibata M, Kadowaki M, Fujimura S

    Proc.XIII AAAP Asian Australian Anim. Sci. Cong.   439   2008.9

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  • Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism Reviewed

    M. Imanari, M. Kadowaki, S. Fujimura

    BRITISH POULTRY SCIENCE   49 ( 3 )   299 - 307   2008

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    1. The effects of dietary branched-chain amino acids (BCAAs) including leucine (Leu), isoleucine (Ile) and valine (Val) on taste-active components, especially free glutamate (Glu), in meat were investigated.
    2. Broiler chickens (28 d old) were given varied dietary BCAA levels for 10 d before marketing. Dietary BCAA content ratios were either 100:100:100 (Low Leu group), 150:100:100 (Control group) or 150:150:150 (High Ile + Val group) for Leu:Ile:Val (% of each BCAA requirement according to NRC, 1994). Taste-related components of meat (free amino acids and ATP metabolites) and sensory scores of meat soup were estimated.
    3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary BCAA. Compared to the Control group, free Glu content increased by 30% in the High Ile + Val group. However, the inosine monophosphate (IMP) content in meat did not change among groups.
    4. Sensory evaluation of meat soups showed that Control and High Ile + Val groups had different meat flavours. The sensory score of overall taste intensity was significantly higher in the High Ile + Val group.
    5. These results suggest that dietary BCAA concentrations regulate free Glu in meat. Increasing dietary Ile + Val induces an increase in free Glu content of meat, improves meat taste and is more effective for increasing free Glu content in meat than decreasing dietary Leu level.

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  • Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism Reviewed

    M. Imanari, M. Kadowaki, S. Fujimura

    BRITISH POULTRY SCIENCE   49 ( 3 )   299 - 307   2008

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    1. The effects of dietary branched-chain amino acids (BCAAs) including leucine (Leu), isoleucine (Ile) and valine (Val) on taste-active components, especially free glutamate (Glu), in meat were investigated.
    2. Broiler chickens (28 d old) were given varied dietary BCAA levels for 10 d before marketing. Dietary BCAA content ratios were either 100:100:100 (Low Leu group), 150:100:100 (Control group) or 150:150:150 (High Ile + Val group) for Leu:Ile:Val (% of each BCAA requirement according to NRC, 1994). Taste-related components of meat (free amino acids and ATP metabolites) and sensory scores of meat soup were estimated.
    3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary BCAA. Compared to the Control group, free Glu content increased by 30% in the High Ile + Val group. However, the inosine monophosphate (IMP) content in meat did not change among groups.
    4. Sensory evaluation of meat soups showed that Control and High Ile + Val groups had different meat flavours. The sensory score of overall taste intensity was significantly higher in the High Ile + Val group.
    5. These results suggest that dietary BCAA concentrations regulate free Glu in meat. Increasing dietary Ile + Val induces an increase in free Glu content of meat, improves meat taste and is more effective for increasing free Glu content in meat than decreasing dietary Leu level.

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  • Nutrition to Improve the Meat Taste Invited Reviewed

    Fujimura S

    Proceedings of the 16th European Symposium of Poultry Nutrition   659 - 666   2007.8

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  • Effect of Dietary Protein Levels on Muscle Free Glutamic Acid Contents and their Regulation Mechanism Reviewed

    Kobayashi H, Eguchi A, Takano W, Shibata M, Kadowaki M, Fujimura S

    Proceedings of 53rd International Congress Meat Science and Technology   379 - 380   2007.8

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  • Effects of rice proteins from two cultivars, Koshihikari and Shunyo, on cholesterol and triglyceride metabolism in growing and adult rats Reviewed

    Lin Yang, Takehisa Kumagai, Hiroyuki Kawamura, Toshiyuki Watanabe, Masatoshi Kubota, Shinobu Fujimura, Reiko Watanabe, Motoni Kadowaki

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   71 ( 3 )   694 - 703   2007.3

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    The effect and mechanism of two types of rice protein, one from regular japonica rice Koshihikari and another from rice cultivar Shunyo, with low glutelin and high prolamin content, on cholesterol and triglyceride metabolism were compared by feeding casein and soy protein to male Wistar strain rats 7 and 20 weeks old ad libitum for 2 weeks. The results in adult rats clearly indicated that both rice proteins had cholesterol-lowering effects in the plasma and the liver, comparable to soy protein, and the effects were accompanied with TG-lowering effects in the liver. Similar effects were also observed in growing rats when the diets were supplemented with cholesterol. The mechanism of the cholesterol-lowering effects by these rice proteins cannot be explained solely by fecal steroid excretion, but the results indicate that not only regular rice protein but also Shunyo rice protein possesses improving effects on lipid metabolism, especially in the adult period.

    DOI: 10.1271/bbb.60480

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  • Regulation of taste-active components of meat by dietary leucine Reviewed

    M. Imanari, M. Kadowaki, S. Fujimura

    BRITISH POULTRY SCIENCE   48 ( 2 )   167 - 176   2007

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    1. Regulation of meat taste is one effective method for improvement of meat quality. In this study, effects of dietary leucine (Leu) content on taste-active components, especially free glutamate (Glu), in meat were investigated.
    2. Broiler chickens (28 d old) were fed on diets with graded dietary Leu content (100, 130 or 150% of Leu requirement in NRC, 1994) for 10 d before marketing. Taste-active components of meat (free amino acids and ATP metabolites) and sensory score of meat soup were estimated.
    3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary Leu. Compared with the Leu 130% group, free Glu was increased by 17% in the Leu 100% group. Free Glu of meat tended to decrease in the Leu 150% group. In contrast, inosine monophosphate content in meat did not change among all groups.
    4. Sensory evaluation of meat soup from the Leu 100 and 150% groups showed that they had different meat tastes. Sensory scores of overall preference, umami taste and chicken-like taste were significantly higher in the Leu 100% group.
    5. These results suggest that dietary Leu content is a regulating factor of free Glu in meat. Decreasing dietary Leu induces an increase in the free Glu content of meat and improves meat taste.

    DOI: 10.1080/00071660701244738

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  • Cytosolic LC3 ratio as a sensitive index of macroautophagy in isolated rat hepatocytes and H4-II-E cells

    Md. Razaul Karim, Takumi Kanazawa, Yasuhiro Daigaku, Shinobu Fujimura, Giovanni Miotto, Motoni Kadowaki

    Autophagy   3 ( 6 )   553 - 560   2007

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    Macroautophagy, an intracellular bulk degradation process in eukaryotes, is sensitive to nutrient supply and deprivation. Microtubule-associated protein 1 light chain 3 (LC3), a mammalian homologue of yeast Atg8, plays an indispensable role in macroautophagy formation and is a suitable marker for this process. Through analysis of the subcellular distribution of LC3, we determined that the cytosolic fraction contained not only a precursor form (LC3-I), but also an apparent active form (LC3-IIs). Both cytosolic LC3-I and LC3-IIs were more responsive to amino acids than those of total homogenate. Moreover, changes in the LC3-IIs/I ratio reflected those in the total proteolytic flux remarkably in both fresh rat hepatocytes and H4-II-E cell lines. Thus, in addition to a sensitive index of macroautophagy, calculating the cytosolic LC3 ratio became an easy and quick quantitative method for monitoring its regulation in hepatocytes and H4-II-E cells. ©2007 Landes Bioscience.

    DOI: 10.4161/auto.4615

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  • Gene Expression of Myostatin during Development and Regeneration of Skeletal Muscle in Japanese Black Cattle. Reviewed

    Shibata M, Matsumoto K, Aikawa K, Muramoto T, Fujimura S, Kadowaki M

    Journal of Animal Science   84 ( 11 )   2983 - 2989   2006.11

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  • Gene expression of myostatin during development and regeneration of skeletal muscle in Japanese Black Cattle Reviewed

    M. Shibata, K. Matsumoto, K. Aikawa, T. Muramoto, S. Fujimura, M. Kadowaki

    JOURNAL OF ANIMAL SCIENCE   84 ( 11 )   2983 - 2989   2006.11

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    Myostatin is a specific negative regulator of skeletal muscle growth and is regarded as one of the most important factors for myogenesis. The aim of the current study was to analyze the developmental change in the gene expression of myostatin and an adipogenic transcription factor (peroxisome proliferator-activated receptor gamma 2) in the semitendinosus muscle of Japanese Black Cattle throughout the whole life cycle. An additional aim was to compare the temporal expression patterns of myostatin and relevant myogenic regulatory factors (MRF) mRNA during muscle regeneration after frostbite injury at 16 mo of age. The developmental pattern of myostatin gene expression exhibited 2 peaks: the greatest expression occurred in utero (P &lt; 0.05) and the second greatest occurred at 16 mo of age (P &lt; 0.05). The greatest level of peroxisome proliferator-activated receptor gamma 2 expression was observed at 16 mo of age (P &lt; 0.05), which paralleled myostatin expression. During frostbite-induced muscle regeneration, gene expression for myostatin and 4 MRF; i.e., Myf5, MyoD, myogenin and MRF4, showed contrasting responses. Myostatin mRNA dramatically declined by 68.1 and 82.6% at 3 and 5 d after injury (P &lt; 0.05), respectively, which paralleled its protein expression, and was restored at 10 d. In contrast, the expressions of all 4 MRF mRNA were low initially but increased by 5 d after injury (P &lt; 0.05) and then remained constant or decreased slightly. These results suggest that myostatin may play a role in muscle marbling in the fattening period by decreasing myogenesis and increasing adipogenesis, and that the interaction between myostatin and MRF genes may take place at an early stage of skeletal muscle regeneration.

    DOI: 10.2527/jas.2006-118

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  • アミノ酸制御による食肉の呈味成分量の調節 Invited Reviewed

    藤村 忍, 今成麻衣, 小林裕之, 江口淳史, 門脇基二

    栄養生理研究会報   50   49 - 59   2006.10

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  • 食餌性タンパク質及びアミノ酸による食肉の呈味有効成分量の調節 Invited Reviewed

    Shinobu Fujimura, Sakai Fumiaki, Motoni Kadowaki

    栄養生理研究会報   50   49 - 59   2006.10

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  • Improvement of Meat Taste by Dietary Protein Levels Reviewed

    Fujimura S, Eguchi A, Kobayashi H, Takano W, Kadowaki M

    Proc. XII AAAP Asian Australian Anim. Sci. Cong.   2006.9

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  • Myostatin and Adipogenic Transcription Factor Expressions During Skeletal Muscular Growth of Japanese Black Cattle Reviewed

    Shibata M, Matsumoto K, Aikawa K, Muramoto T, Muroya S, Oe M, Nakajima I, Chikuni K, Fujimura S, Kadowaki M

    Proceedings of 52nd International Congress Meat Science and Technology   ( CD )   2006.8

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  • Amino acids and insulin control autophagic proteolysis through different signaling pathways in relation to mTOR in isolated rat hepatocytes Reviewed

    T Kanazawa, Taneike, I, R Akaishi, F Yoshizawa, N Furuya, S Fujimura, M Kadowaki

    JOURNAL OF BIOLOGICAL CHEMISTRY   279 ( 9 )   8452 - 8459   2004.2

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    Autophagy, a major bulk proteolytic pathway, contributes to intracellular protein turnover, together with protein synthesis. Both are subject to dynamic control by amino acids and insulin. The mechanisms of signaling and cross-talk of their physiological anabolic effects remain elusive. Recent studies established that amino acids and insulin induce p70 S6 kinase (p70(S6k)) phosphorylation by mTOR, involved in translational control of protein synthesis. Here, the signaling mechanisms of amino acids and insulin in macroautophagy in relation to mTOR were investigated. In isolated rat hepatocytes, both regulatory amino acids (RegAA) and insulin coordinately activated p70(S6k) phosphorylation, which was completely blocked by rapamycin, an mTOR inhibitor. However, rapamycin blocked proteolytic suppression by insulin, but did not block inhibition by RegAA. These contrasting results suggest that insulin controls autophagy through the mTOR pathway, but amino acids do not. Furthermore, micropermeabilization with Saccharomyces aureus alpha-toxin completely deprived hepatocytes of proteolytic responsiveness to RegAA and insulin, but still maintained p70(S6k) phosphorylation by RegAA. In contrast, Leu(8)-MAP, a non-transportable leucine analogue, did not mimic the effect of leucine on p70(S6k) phosphorylation, but maintained the activity on proteolysis. Finally, BCH, a System L-specific amino acid, did not affect proteolytic suppression or mTOR activation by leucine. All the results indicate that mTOR is not common to the signaling mechanisms of amino acids and insulin in autophagy, and that the amino acid signaling starts extracellularly with their "receptor(s)," probably other than transporters, and is mediated through a novel route distinct from the mTOR pathway employed by insulin.

    DOI: 10.1074/jbc.M306337200

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  • Nucleotide sequence of myostatin gene and its developmental expression in skeletal muscles of Japanese Black cattle Reviewed

    Shibata M, Ohshima K, Kojima T, Muramoto T, Matsumoto K, Komatsu M, Aikawa K, Fujimura S, Kadowaki M

    Animal Science Journal   74   383 - 390   2003.9

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  • Effect of Restricted Feeding before Marketing on Taste Active Components of Broiler Chickens Reviewed

    Shinobu Fujimura, Fumiaki Sakai, Motoni Kadowaki

    Animal Science Journal   72 ( 3 )   223 - 229   2001.5

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  • Leupeptin-induced appearance of partial fragment of betaine homocysteine methyltransferase during autophagic maturation in rat hepatocytes Reviewed

    N Furuya, T Kanazawa, S Fujimura, T Ueno, E Kominami, M Kadowaki

    JOURNAL OF BIOCHEMISTRY   129 ( 2 )   313 - 320   2001.2

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    A cytosolic enzyme, betaine homocysteine methyltransferase (BHMT), and its partial fragments were discovered as autolysosomal membrane proteins from rat liver in the presence of leupeptin [Ueno et al. (1999) J. Biol. Chem. 274, 15222-15229]. The present study was undertaken to further characterize the transport and processing of BHMT from cytosol to autolysosome and to test if the fragment can be used as an in vitro probe for the maturation step of macroautophagy. Upon subcellular fractionation, BHMT (p44) was found in all fractions, while its 32-kDa fragment (p32) was found only in the mitochondrial-lysosomal (ML) fraction. Incubation of isolated hepatocytes with leupeptin induced time dependent accumulation of p32 in the ML fraction from 30 to 90 min after the start of incubation. However, chloroquine completely inhibited the appearance of p32, indicating that the processing from p44 to p32 is lysosomal. Incubation with Bafilomycin A(1), a vacuolar H+-ATPase inhibitor, together with leupeptin, led to linear accumulation of p44, but not of p32. The p44 accumulation rate was calculated to be 4.9%/h, which was comparable to autophagic sequestration rate. The distribution of p44 within the ML fraction turned out to be dual, i.e., the membrane-surface attached and luminal/ sedimentable forms. Amino acids and 3-methyladenine, both of which specifically suppress macroautophagy, inhibited the accumulation of p32 as well as of p44. Finally, energy-dependent appearance of p32 was demonstrated during incubation of postnucler supernatant fractions, making it possible to establish an in vitro assay system. All the results strongly support the idea that BHMT is taken up and degraded to p32 through the macroautophagic pathway, and that p32 could be a novel probe for the maturation of macroautophagy.

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  • Free and Protein Bound Amino Acid Concentrations in the Tissues of Laying Hens Reviewed

    Yamamoto A, Koide K, Ohta Y, Watanabe R, Fujimura S, Kadowaki M, Ishibashi T

    Japanese Poultry Science   37 ( 5 )   289 - 296   2000.10

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    Because plasma amino acid (AA) concentrations are affected by many factors, in order to use plasma amino acid concentrations as a useful criterion for determination of AA requirements, it is necessary to elucidate the factors affecting plasma AA concentrations. In this study, the concentrations of free and protein bound AA in eight tissues were investigated. After feeding the experimental diet consisted of 16.6% crude protein and 2.90kcal ME/kg, 40-week-old 10 hens which laid on that day and expected to lay on the next day were injected pentobarbital sodium solution at 5h after oviposition. All feathers were removed. After then, eight tissues, plasma, liver, small intestine, oviduct (from fimbria to isthmus), <i>M. pectoralis profundus</i>, and a segment of <i>M. tibialis anterior</i>, skin, and remained fraction were collected to determine free and protein bound AA. The concentrations of free and protein bound AA were different among tissues, but the patterns of them were similar to each other. The ratios of free AA to protein bound AA were different among AA, but the pattern of them were similar to each other except a few cases.

    DOI: 10.2141/jpsa.37.289

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  • Calcium and phosphorus requirements of native chicken, Hinai-jidori (Rhode Island Red x Hinai-dori) Reviewed

    Muramoto T, Fujimura S, Kadowaki M, Ishibashi T

    Animal Science and Technology   69 ( 9 )   861 - 864   1998.9

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  • Threonine requirements of laying hens Reviewed

    T Ishibashi, Y Ogawa, T Itoh, S Fujimura, K Koide, R Watanabe

    POULTRY SCIENCE   77 ( 7 )   998 - 1002   1998.7

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    In order to determine the Thr requirement of laying hens, two experiments were conducted using laying performance and plasma Thr concentration as parameters. At 29 and 39 wk Of age, 100 and 600 laying hens in Experiments 1 and 2, respectively, with average BW and high egg production rate, were randomized, housed in individual cages, and given free access to water and experimental diets with five graded levels of Thr: 0.31, 0.39, 0.46, 0.54, and 0.61% for 21 d in Experiment 1 and diets with 0.31, 0.36, 0.41, 0.46 and 0.51% Thr for 58 d in Experiment 2. On the last day of the experiment, blood samples were taken for determination of plasma amino acid concentration. Feed intake and daily egg mass increased and then decreased linearly as dietary Thr increased. Plasma Thr increased slowly, then sharply with increasing dietary Thr levels. Using the broken-line model, the Thr requirements were estimated to be 0.425, 0.428, and 0.430% or 453, 456, and 458 mg/hen per d in Experiment 1 and 0.395, 0.404, and 0.400%, or 457, 467, and 462 mg/hen per d, in Experiment 2, for egg mass, feed efficiency, and plasma Thr concentration, respectively. These results indicate that the Thr requirements expressed as milligrams per hen per day as determined by plasma Thr concentration agree with those of laying performance.

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  • Effects of dietary threonine levels on the threonine-degrading enzyme activities and tissue threonine related amino acid concentration in rats Reviewed

    Watanabe R, Fujimura S, Kadowaki M, Ishibashi T

    Animal Science and Technology   69 ( 2 )   108 - 116   1998.2

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  • トランスジェニックマウスにおけるCholecystokinin遺伝子の発現解析 Reviewed

    伊藤康宏, 豊水正昭, 藤村 忍, 門脇基二, 桑野良三, 石橋 晃

    日本畜産学会北陸支部会報   ( 76 )   83 - 86   1998.2

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  • 産卵鶏とラットにおける組織中遊離アミノ酸濃度とトレオニン代謝酵素活性の比較 Reviewed

    渡邊令子, 小倉紀彦, 粉川清生, 藤村 忍, 門脇基二, 石橋 晃

    日本畜産学会北陸支部会報   ( 76 )   69 - 74   1998.2

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  • White Leghorn hens supplied excess choline, rapeseed meal or fish meal produce fishy odor free eggs Reviewed

    Horiguchi K, Shimizu K, Totsuka K, Yamamoto A, Itoh T, Fujimura S, Ishibashi T

    Animal Science and Technology   69 ( 1 )   22 - 25   1998.1

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    The effects of excess dietary choline, rapeseed meal and fish meal on the fishy tainted eggs of White Leghorn hens were studied. Single Comb White Leghorn hens at 96 weeks of age with high egg production rate were divided into four dietary groups of 10 hens each, and consumed a control diet for 10 days. After then, the control diet was successively switched to 0.46, 0.68 and 0.90% choline diets in the second group, to 5.0, 10.0 and 15.0% rapeseed meal diets in the third groups, and to 4.0, 80 and 12.0% fish meal diets in the fourth group at 10 days internals. The first group was fed the control diet throughout the experimental period. The eggs laid on the odd days were used for determination of trimethylamine (TMA), and those laid on the odd days on the experimental diets were used for sensory test. Body weight, feed intake and egg production rate tended to decrease with increasing dietary choline, rapeseed meal and fish meal levels. TMA in egg albumen was less than 5% of total TMA in egg. TMA in egg yolk ranged from 0.46 to 1.01μg/g yolk in all experimental diets and period, which were less than the threshold value, 1.05μg/g. No fishy tainted eggs in all dietary groups were detected by the sensory test.

    DOI: 10.2508/chikusan.69.22

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  • Effect of feeding area and feed intake on meat compositions and taste relating components of broiler chickens Reviewed

    Fujimura S, Muramoto T, Do-ura I, Koga H, Itoh H, Tone N, Kadowaki M, Ishibashi T

    Japanese Poultry Science   34 ( 6 )   373 - 381   1997.11

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    Other Link: http://agriknowledge.affrc.go.jp/RN/2010562098

  • Effect of excess dietary lysine and total sulfur amino acid on carcass yield of native chicken, Hinai-jidori (Rhode Island Red x Hinai-dori) Reviewed

    Muramoto T, Fujimura S, Kadowaki M, Ishibashi T

    Animal Science and Technology   68 ( 10 )   952 - 955   1997.10

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  • Lysine requirement of laying hens estimated by plasma lysine concentration at two days after changing dietary lysine levels repeatedly using the same hens Reviewed

    Yamamoto A, Yamashita T, Kokawa K, Watanabe R, Fujimura S, Ishibashi T

    Animal Science and Technology   68 ( 10 )   952 - 955   1997.10

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  • Lysine requirements of native chicken, Hinai-jidori (Rhode Island Red x Hinai-dori) Reviewed

    Muramoto T, Fujimura S, Kadowaki M, Ishibashi T

    Animal Science and Technology   68 ( 5 )   459 - 465   1997.5

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  • 加齢に伴うタンパク質効率低下の原因−飼料中タンパク質含量とアミノ酸吸収能− Reviewed

    池田孝子, 山本朱美, 藤村 忍, 石橋 晃

    日本畜産学会北陸支部会報   ( 74 )   48 - 55   1997.2

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  • Total sulfur amino acid requirements of native chicken, Hinai-jidori Reviewed

    Muramoto T, Fujimura S, Kadowaki M, Ishibashi T

    Animal Science and Technology   67 ( 9 )   764 - 771   1996.9

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  • Chemical compositions of pectoral meat of Hinai-jidori and broiler Reviewed

    Fujimura S, Koga H, Takeda H, Tone N, Kadowaki M, Ishibashi T

    Animal Science and Technology   67 ( 6 )   541 - 548   1996.8

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  • Role of taste-active components, glutamic acid, 5'-inosinic acid and potassium ion in taste of chicken meat extract Reviewed

    Fujimura S, Koga H, Takeda H, Tone N, Kadowaki M, Ishibashi T

    Animal Science and Technology   67 ( 5 )   423 - 429   1996.5

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    Because glutamic acid (Glu), 5'-inosinic acid (IMP) and potassium ion (K+) were identified as taste-active components in the chicken meat extract in the previous report, the contribution of above three compounds to five basic tastes, umami, saltiness, sweetness, sourness and bitterness, of the chicken meat extract was studied. By omitting from or adding two times concentration of these components to the reference solution which was mimicked the chicken meat extract, the taste characteristics of these components were evaluated individually by the sensory evaluation, paired comparison and paired preference tests. Glu affected significantly umami and saltiness by omission and addition test, but increased sweetness only in the addition test. IMP affected umami, sweetness and saltiness by omission test, but did not affect umami by the addition test. Umami taste of the chicken meat was affected more by Glu than IMP. K+contributed to sweetness, saltiness, and bitterness in the omission test, but did only to bitterness in the addition test. Sourness was not affected by any of these 3 components.

    DOI: 10.2508/chikusan.67.423

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  • 鶏肉のうま味に関する研究 Reviewed

    藤村 忍, 石橋 晃

    栄養生理研究会報   ( 40 )   53 - 65   1996.4

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  • Identification of taste-active components in the meat of broiler and Japanese native chicken, Hinai-dori, and effect of feeding treatments on taste-active components. Reviewed

    Fujimura S

    1995.3

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  • Identification of taste-active components in the chicken meat extract by omission test - Involvement of glutamic acid, IMP and potassium ion. Reviewed

    Fujimura S, Kawano S, Koga H, Takeda H, Kadowaki M, Ishibashi T

    Animal Science and Technology   66 ( 1 )   43 - 51   1995.1

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  • Chemical analysis and sensory evaluation of free amino acids and 5'-inosinic acid in meat of Hinai-dori, Japanese native chicken - Comparison with broilers and layer pullets. Reviewed

    Fujimura S, Muramoto T, Katsukawa M, Hatano T, Ishibashi T

    Animal Science and Technology   65 ( 7 )   610 - 618   1994.7

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  • Effects of dietary amino acid and metabolizable energy levels on performance of native chicken, Hinai-dori. Reviewed

    Muramoto T, Fujimura S, Ishibashi T

    Japanese Poultry Science   31 ( 2 )   93 - 102   1994.3

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Books

  • 食品分野におけるメタボリックプロファイリング : 成分、産地、品質評価・向上

    福崎, 英一郎( Role: Contributor ,  メタボローム解析による食肉品質制御技術の開発, 藤村忍, 渡邊源哉, 甲斐慎一, 島元紗希, 239-248)

    エヌ・ティー・エス  2021.9  ( ISBN:9784860437442

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    Total pages:ii, 2, 6, 285, 6p, 図版19p   Language:Japanese

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  • アミノ酸科学の最前線 -基礎研究を活かした応用戦略- <普及版>

    鳥居, 邦夫, 門脇, 基二(食肉の呈味とアミノ酸, 藤村 忍, pp.140-146)

    シーエムシー出版  2020.12  ( ISBN:9784781314754

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    Total pages:vi, 281p   Language:Japanese

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  • 災害時における食とその備蓄 ―東日本大震災を振り返って,首都直下型地震に備える―

    新潟大学地域連携フードサイエンスセンター, 門脇基二, 藤村 忍( Role: Supervisor (editorial) ,  監修:企画、編集)

    建帛社  2014.8  ( ISBN:9784767961774

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  • ニワトリの科学

    編集, 古瀬充宏, 執筆, 小川博, 藤村忍( Role: Edit ,  ニワトリの特徴:肉用鶏 pp.39-45.)

    朝倉書店  2014.7  ( ISBN:9784254455045

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  • アミノ酸科学の最前線

    監修, 鳥居邦夫, 門脇基二, 分担執筆, 藤村 忍( Role: Supervisor (editorial) ,  食肉の呈味とアミノ酸 pp.140-146.)

    シーエムシー出版  2014.5  ( ISBN:9784781309323

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  • Biochemical Sensors: Mimicking Gustatory and Olfactory Senses

    Toko K( Role: Joint author ,  Meat)

    Pan Stanford Publishing  2013.10  ( ISBN:9814267074

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  • 日本飼養標準・家禽(2011年版)

    阿部啓之, 池谷 守, 豊水正昭, 藤村 忍, 他( Role: Joint author ,  飼料と生産物の品質 pp.67-72.)

    独立行政法人農業・食品産業技術総合研究機構  2012.3  ( ISBN:9784901311588

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  • 災害時の栄養・食糧問題

    日本栄養, 食糧学会, 板倉弘重, 渡邊昌, 近藤和雄, 藤村忍, 門脇基二ら( Role: Joint editor ,  p125-139:第7章「災害時に学んだこと、伝えたいことー有効な非常食・災害食:中越地震」を担当(藤村忍、門脇基二))

    建帛社  2011.11  ( ISBN:9784767961613

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  • 災害時の食と福祉: 非常食・災害食に求められるもの

    門脇基二, 藤村 忍, 田村圭子, 別府 茂( Role: Joint editor ,  全体監修、p209-226、補筆 他)

    光琳  2011.5  ( ISBN:9784771211018

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  • 動物飼養学

    石橋 晃, 板橋久雄, 祐森誠司, 松井 徹, 森田哲夫, 藤村忍ほか( Role: Edit ,  共著:p234-247を分担執筆)

    養賢堂  2011.3  ( ISBN:9784842504834

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  • 食肉用語辞典(新改訂版)

    日本食肉研究会( Role: Edit)

    食肉通信社  2010.3  ( ISBN:9784879881137

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  • 地鶏及びブロイラー肉の識別評価法

    藤村 忍, 酒井史彰, 榛澤章三( Role: Joint author)

    日本種鶏孵卵協会  2008.3 

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  • ダチョウ飼養管理マニュアル

    藤村 忍, 分担執筆, 日本農業研究所編( Role: Edit)

    日本農業研究所  2008.3 

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  • これからの非常食・災害食に求められるもの:災害からの教訓に学ぶ

    地域連携フードサイエンスセンター編( Role: Joint editor ,  今後の非常食・災害食に向けてーシンポジウムの総合討論から(pp.141-149)、及び全体監修)

    光琳  2006.6  ( ISBN:9784771200371

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  • 日本飼養標準・家禽(2004年版)

    秋葉征夫, 藤村 忍, 他( Role: Joint author ,  飼料と生産物の品質 pp.61-66.)

    独立行政法人農業・生物系特定産業技術研究機構  2005.3 

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  • 食肉の官能評価ガイドライン

    山口静子, 西村敏英, 藤村 忍, 他( Role: Joint author)

    日本食肉消費総合センター  2005.3 

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  • 動物看護学 各論

    日本動物看護学会教科書編集委員会( Role: Joint author ,  動物栄養学, 233-250)

    インターズー  2002.3  ( ISBN:4899951795

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  • 新編動物栄養試験法

    石橋 晃( Role: Edit)

    養賢堂  2000.11  ( ISBN:4842500832

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  • 鶏肉の鮮度と安全性

    日本食鳥協会( Role: Joint author ,  鶏肉の呈味に及ぼす熟成と鮮度の影響, 75−86.)

    日本食鳥協会  2000.3 

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  • 土からのラブレター:新潟からの発信

    新潟大学農学部内, 土からのラブレター, 編集委員会, 五十嵐太郎編( Role: Joint author)

    新潟日報事業社  1997.11  ( ISBN:4888626898

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MISC

  • リジン制限飼料給与による筋肉遊離グリシン増加メカニズムの検討

    和田夏菜, 小林駿斗, 半澤拓夢, 渡邊源哉, 島元紗希, 島元紗希, 藤村忍, 藤村忍

    アミノ酸研究   14 ( 1 )   2021

  • 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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  • 複数の当事者の視点から地域課題理解をはかる実習科目の開発と実践 Reviewed

    高澤陽二郎, 藤村 忍

    新潟大学高等教育研究   7   45 - 50   2020

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  • リジン制限飼料給与による大腿筋遊離グリシン増加と呈味への寄与

    半澤拓夢, 渡邊源哉, 小林駿斗, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   125th   2019

  • 段階的な食餌性リジンレベルが鶏肉の主呈味成分及びドリップロスに与える影響

    小林駿斗, 半澤拓夢, 金子健一郎, 渡邊源哉, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   125th   2019

  • 胚へのアミノ酸投与による栄養インプリンティングの誘導タイミングと鶏種間差比較

    太田能之, 太田能之, 白石純一, 門脇基二, 藤村忍

    日本家禽学会誌   55   (18)   2018.9

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  • 米胚乳タンパク質摂取が肥満2型糖尿病モデルラットの尿中代謝物プロファイルに与える影響

    久保田真敏, 菅木省吾, 渡邊令子, 樋口裕樹, 樋口裕樹, 細島康宏, 斎藤亮彦, 藤村忍, 門脇基二, 門脇基二

    日本栄養・食糧学会大会講演要旨集   72nd   269   2018.4

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  • 飼料アミノ酸による筋肉グルタミン酸および機能性ペプチド量の制御と肉質評価

    藤村忍, 甲斐慎一, 渡邊源哉, 渡邊源哉

    日本畜産学会大会講演要旨   124th   2018

  • 飼料中リジン充足による代償性成長が鶏肉の高品質化と飼育成績に及ぼす影響

    半澤拓夢, 渡邊源哉, 渡邊源哉, 金野健一郎, 甲斐慎一, 柴田昌宏, 太田能之, 藤村忍

    日本畜産学会大会講演要旨   124th   2018

  • 米胚乳タンパク質が2型糖尿病モデルZDFラットのCKD‐MBDに与える影響

    久保田真敏, 菅木省吾, 渡邊令子, 細島康宏, 斎藤亮彦, 樋口裕樹, 藤井幹夫, 笹川一郎, 藤村忍, 藤村忍, 門脇基二, 門脇基二

    日本栄養・食糧学会大会講演要旨集   71st   193   2017.4

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  • 2型糖尿病モデルZDFラットの骨・ミネラル代謝異常に対する米糠タンパク質の有効性

    菅木省吾, 久保田真敏, 渡邊令子, 橋本博之, 原田幸和, 細島康宏, 斎藤亮彦, 笹川一郎, 藤村忍, 藤村忍, 門脇基二, 門脇基二

    日本農芸化学会大会講演要旨集(Web)   2017   ROMBUNNO.2A04a05 (WEB ONLY)   2017.3

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  • 筋肉イミダゾールジペプチド量を増加させる飼料リジン量の検討

    甲斐 慎一, 渡邊 源哉, 久保田 真敏, 門脇 基二, 藤村 忍

    アミノ酸研究   10 ( 1 )   87 - 87   2017.3

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  • BENEFICIAL EFFECT OF RICE ENDOSPERM PROTEIN ON IGE PRODUCTION

    Masatoshi Kubota, Takuya Kamada, Takashi Hara, Yuki Higuchi, Mikio Fujii, Shinji Sato, Shinobu Fujimura, Motoni Kadowaki

    ANNALS OF NUTRITION AND METABOLISM   71   1218 - 1218   2017

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    Web of Science

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  • メタボローム解析を活用した食肉の高品質化研究の新たな展開

    藤村忍, 渡邊源哉, 門脇基二

    日本栄養・食糧学会大会講演要旨集   71st   2017

  • 高リジン飼料給与による鶏肉の熟成と肉質に関する研究

    金野健一郎, 渡邊源哉, 半澤拓夢, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   122nd   2017

  • Evaluation of Japanese sake taste with metal goblets using taste sensors

    Misaki Orihara, Kazuyuki Koide, Yo Ohta, Ganzaya Perenlei, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    CHEMICAL SENSES   41 ( 9 )   E280 - E280   2016.11

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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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  • 低リジン飼料給与によるタンパク質代謝の変化が筋肉遊離アミノ酸量の増加を誘導する

    渡邊源哉, 伊藤友紀, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村忍

    アミノ酸研究   9 ( 2 )   113   2016.3

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  • リジンで作るおいしい肉とは? Invited

    藤村忍

    HORIEMON.com   2016.1

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  • 相対的低リジンバランス飼料による食肉呈味の向上及び飼育成績への影響

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   121st   2016

  • 食餌性メチオニンによる筋肉イミダゾールペプチド代謝変動の解析

    甲斐慎一, 渡邊源哉, 井元淳, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本家禽学会誌   53   2016

  • 食のNews Line「もう一度見直したい災害食」 Invited

    藤村 忍

    日本食品機械工業会誌「季刊ふーま」   33 ( 131 )   32 - 22   2016

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  • 食肉の美味しさの評価 Invited

    藤村 忍

    PRESS LIT   ( 62 )   3 - 4   2015.7

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    http://toyohashi-shiryo.co.jp/pdf/presslit_vol62.pdf

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  • Meat Flavor Chemistry: Palatability and Taste-active Components Invited

    ( 266 )   35 - 41   2015.6

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  • 肥満2型糖尿病モデルZDFラットの骨代謝に対する米糠タンパク質摂取の有効性

    久保田 真敏, 小森 絵理香, 渡邊 令子, 橋本 博之, 原田 幸和, 細島 康宏, 斎藤 亮彦, 藤村 忍, 門脇 基二

    アミノ酸研究   8 ( 2 )   181 - 181   2015.3

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  • 新たな災害時の食の備えー健康被害軽減と早期復興に向けて Invited

    藤村 忍

    建帛社だより「土筆」   ( 101 )   3 - 3   2015.1

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  • 肥満2型糖尿病モデルZDFラットの骨・ミネラル代謝に与える米糠タンパク質の影響

    菅木省吾, 小森絵里香, 久保田真敏, 渡邊令子, 原田幸和, 橋本博之, 細島康宏, 斎藤亮彦, 藤村忍, 藤村忍, 門脇基二, 門脇基二

    日本栄養・食糧学会関東支部大会シンポジウム講演要旨集   96th   16   2015

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  • 食餌性リジンによる筋肉イミダゾールジペプチド量および代謝遺伝子発現量への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本栄養・食糧学会関東支部大会シンポジウム講演要旨集   96th   2015

  • 低リジン飼料給与による筋肉遊離アミノ酸量の増加へ熟成が与える影響

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   120th   2015

  • 飼料中リジンレベルの調節による食肉呈味の向上の研究~メタボローム解析を用いた呈味物質増加メカニズムの解明~

    渡邊源哉, 小林裕之, 伊藤友紀, 永嶋淳, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本栄養・食糧学会関東支部大会シンポジウム講演要旨集   96th   2015

  • 低リジン飼料給与による食肉呈味向上~飼育成績の低下を伴わない手法の検討~

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   119th   2015

  • 鶏肉の高品質化におけるメタボローム解析と官能評価の活用

    藤村忍, 藤田むつみ, 甲斐慎一

    家畜改良センター肉質評価分科会   7 - 15   2015

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  • 肥満2型糖尿病モデルZDFラットの骨代謝に対する米糠タンパク質摂取の有効性

    久保田真敏, 小森絵理香, 渡邊令子, 橋本博之, 原田幸和, 細島康宏, 斎藤亮彦, 藤村忍, 門脇基二

    日本アミノ酸学会学術大会講演要旨集   8th   70   2014.11

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  • 被災地を軸に展開される非常食・災害食の研究と開発 Invited

    藤村 忍

    NETT   ( 85 )   32 - 37   2014.7

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  • 米糠タンパク質摂取が肥満2型糖尿病ZDFラットの骨およびCa・P代謝に与える影響

    小森絵理香, 久保田真敏, 杉山稔恵, 渡邊令子, 橋本博之, 原田幸和, 細島康宏, 斎藤亮彦, 藤村忍, 門脇基二

    日本栄養・食糧学会大会講演要旨集   68th   226   2014.4

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  • 米胚乳タンパク質摂取が肥満2型糖尿病モデルZDFラットの肝臓中代謝物質に与える影響

    山口実希, 久保田真敏, 渡邊令子, 細島康宏, 斎藤亮彦, 藤井幹夫, 藤村忍, 門脇基二

    日本栄養・食糧学会大会講演要旨集   68th   226   2014.4

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  • ミミズEisenia Fetida粉末による糖尿病性腎症進行の抑制作用

    川上智子, 渡邉望美, 藤川愛里, 細島康宏, 斎藤亮彦, 久保田真敏, 藤村忍, 門脇基二

    日本栄養・食糧学会大会講演要旨集   68th   189   2014.4

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  • 米胚乳タンパク質摂取が肥満2型糖尿病モデルZDFラットの肝臓中代謝物プロファイルに与える影響

    久保田 真敏, 山口 実希, 渡邊 令子, 斎藤 亮彦, 藤井 幹夫, 藤村 忍, 門脇 基二

    アミノ酸研究   7 ( 2 )   143 - 144   2014.2

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  • 食餌性分岐鎖アミノ酸を用いた食肉の遊離グルタミン酸及び呈味性に関する研究

    藤村 忍, 甲斐 慎一, 渡邊 源哉

    食肉の科学   55 ( 1 )   1 - 5   2014

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  • 低リジン飼料給与による家禽の筋肉遊離アミノ酸量増加とその代謝機構の解析

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村忍

    日本アミノ酸学会学術大会講演要旨集   8th   2014

  • 食餌性ヒスチジンレベルによる筋肉中イミダゾールジペプチドおよび塩基性アミノ酸への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本家禽学会誌   51   2014

  • 家禽への低リジン飼料給与による食肉の呈味変化とその代謝機構の解析

    渡邊源哉, 小林裕之, 永嶋淳, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   118th   2014

  • 米胚乳タンパク質摂取が肥満2型糖尿病モデルZDFラットの肝臓中代謝物プロファイルに与える影響

    久保田真敏, 山口実希, 渡邊令子, 斎藤亮彦, 藤井幹夫, 藤村忍, 門脇基二

    日本アミノ酸学会学術大会講演要旨集   7th   64   2013.11

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  • おいしさと健康に関わる鶏肉の成分と評価 Invited

    藤村 忍, 甲斐眞一, 渡邊源哉

    鶏の研究   88 ( 8 )   18 - 23   2013.8

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  • 飼料用米給与による飼育成績および肉質への影響 Invited

    藤村 忍, 渡邊源哉, 桑原三紀

    臨時増刊「鶏の研究」   ( 14 )   26 - 30   2013.6

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  • 米タンパク質および大豆タンパク質摂取が肥満型糖尿病モデルZDFラットの糖尿病や腎症の進行に与える影響

    山口実希, 久保田真敏, 渡邊令子, 西出美恵, 斎藤亮彦, 藤井幹夫, 藤村忍, 門脇基二

    日本栄養・食糧学会大会講演要旨集   67th   112   2013.4

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  • 米胚乳タンパク質摂取による糖尿病性腎症進行遅延効果の作用メカニズム解明

    久保田真敏, 渡邊令子, 山口実希, 小林奨, 斎藤亮彦, 藤井幹夫, 藤村忍, 門脇基二

    日本栄養・食糧学会大会講演要旨集   67th   112   2013.4

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  • 中部日本養鶏研究会「平成二十四年度交流促進会および研究講座」から 貯蔵・熟成や育種の工夫が鶏肉のおいしさの鍵

    藤村 忍

    鶏の研究   88 ( 2 )   46 - 49   2013.2

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  • リジン代謝経路による筋肉遊離グルタミン酸量制御機構の検討

    渡邊源哉, 渡邊源哉, 渡邊源哉, 渡邊源哉, 小林裕之, 永嶋淳, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   116th   2013

  • 家禽への低リジン飼料給与による食肉の呈味成分量への影響

    渡邊源哉, 小林裕之, 永嶋淳, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   117th   2013

  • 食肉のおいしさに関わる成分と評価

    藤村 忍

    中部日本養鶏研究会平成24年度交流促進会・研究講座テキスト   47 - 52   2012.11

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  • 鶏肉の呈味成分および飼料が食味に及ぼす影響 Invited

    藤村 忍

    科学飼料   57 ( 9 )   347 - 350   2012.9

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  • 新潟を軸に展開される非常食・災害食の研究と開発

    藤村 忍

    創造   ( 38 )   20 - 23   2012.8

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  • 鶏肉の呈味成分および飼料が食味に及ぼす影響

    藤村 忍

    科学飼料   57 ( 6 )   2012.6

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  • Regulation of muscular free glutamate content by the nutrition of animal diet

    KOBAYASHI Hiroyuki, KADOWAKI Motoni, FUJIMURA Shinobu

    56 ( 1 )   1 - 12   2012.5

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  • Effect of alkali extraction on the digestibility and bioavailability of rice protein

    Masatoshi Kubota, Yuhi Saito, Takehiro Masumura, Takehisa Kumagai, Reiko Watanabe, Shinobu Fujimura, Motoni Kadowaki

    FASEB JOURNAL   26   2012.4

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  • リジン代謝による筋肉遊離グルタミン酸量の調節

    渡邊源哉, 小林裕之, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本農芸化学会関東支部講演要旨集   2012 ( Oct )   2012

  • メタボローム解析による食餌性リジン代謝の組織特異性及び調節機構の研究

    渡邊源哉, 塩野智洋, 伊藤友紀, 小林裕之, 石川玄, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   115th   2012

  • 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

    特願2012-249844   2012

  • 災害時の「食」の健康被害軽減と環境改善に向けて

    門脇基二, 藤村 忍

    新潟大学 環境・社会報告書   29 - 30   2011.9

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  • 被災地に新潟大の災害食研究の成果

    藤村 忍

    産学官連携ジャーナル   7 ( 7 )   5 - 7   2011.7

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  • Arginine as a novel regulator of macroautophagy in H4-II-E Cells

    Motoni Kadowaki, Kenji Kaneshiro, Yasuhiro Daigaku, Masatoshi Kubota, Shinobu Fujimura

    AMINO ACIDS   41   S8 - S8   2011.7

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  • Cooking causes the deterioration of prolamin digestibility in rice

    Masatoshi Kubota, Yuhi Saito, Takehiro Masumura, Takehisa Kumagai, Reiko Watanabe, Shinobu Fujimura, Motoni Kadowaki

    AMINO ACIDS   41   S50 - S50   2011.7

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  • ニュージーランドにおけるハーブ・ヘラオオバコの研究と普及の現状

    田村良文, 力丸弘, 今成麻衣, Mohamand, Al-Mamun, 吉田泰二, 藤村 忍, 佐野宏明

    畜産の研究   65 ( 4 )   425 - 433   2011.3

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  • 高品質肉用鶏、特産鶏の肉質と旨味成分について Invited

    藤村 忍

    畜産統合検索システム/畜産経営・技術情報(インターネットDB)   2011.3

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  • メタボローム解析を用いたリジン代謝の組織特異性の研究:食肉の高品質化に向けた研究

    渡邊源哉, 塩野智洋, 伊藤友紀, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    キャピラリー電気泳動シンポジウム講演要旨集   31st   2011

  • 食肉の高品質化における食餌性リジン代謝の組織特異性及び調節機構の解明

    渡邊源哉, 塩野智洋, 伊藤友紀, 渡辺裕也, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 門脇基二, 藤村忍, 藤村忍

    日本畜産学会大会講演要旨   114th   2011

  • 飼料学 (48) ―生産物の品質Ⅳ 栄養素による鶏食肉の品質の制御―

    藤村 忍, 石橋 晃

    畜産の研究   62 ( 5 )   2009.5

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  • COOKING MAKES RICE PROLAMIN INDIGESTIBLE

    Masatoshi Kubota, Yuhi Saito, Takehiro Masumura, Chieko Ohno, Takehisa Kumagai, Reiko Watanabe, Shinobu Fujimura, Motoni Kadowaki

    ANNALS OF NUTRITION AND METABOLISM   55   325 - 325   2009

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  • EFFECTS OF RICE PROTEIN AND RICE BRAN PROTEIN ON THE GENE EXPRESSIN OF SMALL INTESTINE OF ADULT RATS

    Yuki Horiguchi, Chieko Ohno, Masatoshi Kubota, Takehisa Kumagai, Toshiyuki Watanabe, Hiroyuki Hashimoto, Reiko Watanabe, Shinobu Fujimura, Motoni Kadowaki

    ANNALS OF NUTRITION AND METABOLISM   55   194 - 194   2009

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  • 飼料学(48)生産物の品質(4)栄養素による鶏食肉の品質の制御

    藤村 忍, 石橋 晃

    畜産の研究   62 ( 5 )   587 - 594   2008.5

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    飼料学。生産物の品質。栄養素による鶏食肉の品質の制御。食肉を始めとして、第一次生産品における低価格の海外産品の輸入が増加し、国内生産者の脅威となっている。多くの場合、価格差が大きく、同一品質での価格競争は難しい。一方、消費者の立場として製品などに求める価値の多様化が進み、食品においても安全性や独自の品質にこだわった食材には多少の出費は惜しまないという傾向も増えてきている。こうした背景から、高品質化による食肉の差別化は国内生産者にとって有効な手段の一つである。またBSE、口蹄疫、鳥インフルエンザなど家畜に絡んだ一連の問題に消費者は敏感になり、品質への保証がより一層求められている。

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    Other Link: http://agriknowledge.affrc.go.jp/RN/2010753300

  • 家禽における栄養素による食肉品質の制御

    藤村 忍

    科学飼料   52 ( 9 )   393 - 345   2007.9

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  • 食餌性因子による食肉の呈味有効成分量の調節 Invited

    藤村 忍, 今成麻衣, 小林裕之, 門脇基二

    食肉の科学   47 ( 2 )   209 - 218   2006.12

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  • Nutrient control of macroautophagy in mammalian cells

    Motoni Kadowaki, Razaul Karim, Asami Tadaki, Yuichiro Horii, Shinobu Fujimura

    AUTOPHAGY   2 ( 4 )   342 - 342   2006.10

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  • アミノ酸制御による食肉の呈味成分量の調節 Invited

    藤村 忍, 今成麻衣, 小林裕之, 門脇基二

    日本学術会議・畜産草地研究所平成18年度問題別研究会   2006.10

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  • Cytosolic LC3 ratio, a promising index of macroautophagy formation in isolated rat hepatocytes and H4-II-E cells

    Md. Razaul Karim, Yasuhiro Daigaku, Shinobu Fujimura, Motoni Kadowaki

    AUTOPHAGY   2 ( 4 )   357 - 357   2006.10

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  • 食餌性因子による食肉の呈味有効成分量の制御

    藤村 忍, 今成 麻衣, 渡邊 裕也, 江口 淳史, 門脇 基二

    食肉の科学   47 ( 1 )   164 - 168   2006.6

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  • Improvement of Meat Taste by Dietary Components

    Fujimura Shinobu, Kadowaki Motoni

    Bulletin of the Faculty of Agriculture, Niigata University   58 ( 2 )   151 - 153   2006.3

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  • 食肉の呈味性向上における飼料タンパク質の効果とその調節機構

    江口淳史, 藤村 忍

    畜産の情報:調査報告 国内編   58 ( 10 )   2004.10

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  • 鶏肉の食味と化学成分

    藤村 忍

    畜産技術   ( 554(2) )   2 - 7   2002.7

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  • マクロオートファジー成熟段階の再構成の試み

    古屋 徳彦, 藤村 忍, 上野 隆, 木南 英紀, 門脇 基二

    日本細胞生物学会大会講演要旨集   54回   85 - 85   2001.5

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  • Calcium and Phosphorus Requirements of Native Chicken, Hinai-jidori (Rhode Island Red×Hinai-dori)

    MURAMOTO Takayuki, FUJIMURA Shinobu, KADOWAKI Motoni, ISHIBASHI Teru

    Animal science journal   69 ( 9 )   861 - 864   1998.9

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  • 鶏肉のおいしさ Invited Reviewed

    藤村 忍

    日本畜産学会北陸支部会報   ( 76 )   19 - 24   1998.2

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  • White Leghorn Hens Supplied Excess Choline, Rapeseed Meal or Fish Meal Produce Fishy Odor Free Eggs

    HORIGUCHI Keiko, SHIMIZU Keita, TOTSUKA Koji, YAMAMOTO Akemi, ITOH Tatsuro, FUJIMURA Shinobu, ISHIBASHI Teru

    Animal science journal   69 ( 1 )   22 - 25   1998.1

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  • 卵のおいしさ(3)

    清水 恵太, 藤村 忍, 石橋 晃

    畜産の研究   51 ( 4 )   459 - 463   1997.4

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  • 卵のおいしさ(2)

    清水 恵太, 藤村 忍, 石橋 晃

    畜産の研究   51 ( 3 )   372 - 374   1997.3

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  • 卵のおいしさ(1)

    清水 恵太, 藤村 忍, 石橋 晃

    畜産の研究   51 ( 2 )   259 - 262   1997.2

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  • Improvement of Meat Taste by Dietary Components

    Shinobu Fujimura, Motoni Kadowaki

    Bull. Facul. Agric. Niigata Univ.   58 ( 2 )   151 - 153   1995.10

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  • 飼料のアミノ酸および代謝エネルギ-水準が比内鶏の生産性におよぼす影響〔英文〕

    村元 隆行, 藤村 忍, 石橋 晃

    日本家禽学会誌   31 ( 2 )   p93 - 102   1994.3

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    Other Link: http://agriknowledge.affrc.go.jp/RN/2010502025

  • Rapid analysis of amino acids in plasma and feedstuffs with high performance liquid chromatograph.

    FUJIMURA S.

    Bulletin of the Faculty of Agriculture,Niigata University   ( 44 )   p89 - 97   1992.3

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Presentations

  • 低リジンバランス飼料が飼育成績及び食肉の呈味に及ぼす影響

    和田 夏菜, 渡邊 源哉, 島元 紗希, 藤村 忍

    日本アミノ酸学会 第15回学術大会  2021.10 

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  • 食餌性リジンによるブロイラー肉の呈味成分の代謝調節と官能評価に関する研究

    桐生有紗, 和田夏菜, 飯田千里, 滝澤 努, 杉山公教, 島元紗希, 藤村 忍

    日本アミノ酸学会 第15回学術大会  2021.10 

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  • 食事性β-ヒドロキシ-β-メチル酪酸(HMB)によるブロイラー筋肉の代謝への影響

    神田亜樹奈, 岡田徹, 呉成栄, 甲斐慎一, 島元紗希, 藤村忍

    日本アミノ酸学会第14回学術大会  2020 

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  • リジン制限飼料給与による筋肉遊離グリシン増加メカニズムの検討

    和田夏菜, 小林駿斗, 半澤拓夢, 渡邊源哉, 島元紗希, 藤村忍

    日本アミノ酸学会第14回学術大会  2020 

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  • 筋肉イミダゾールジペプチド量を増加させる飼料リジン量の検討

    甲斐 慎一, 渡邊 源哉, 久保田 真敏, 門脇 基二, 藤村 忍

    アミノ酸研究  2017.3  日本アミノ酸学会

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  • 食餌性メチオニンによる筋肉イミダゾールジペプチド量および合成酵素遺伝子発現量への影響

    甲斐 慎一, 渡邊 源哉, 久保田 真敏, 門脇 基二, 藤村 忍

    アミノ酸研究  2016.3  日本アミノ酸学会

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    Event date: 2016.3

    Language:Japanese  

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  • 食肉の多様な機能 – 美味しさ,健康機能 Invited

    藤村 忍

    黒毛和牛の魅力創出技術研究会セミナー/神戸大学  2021 

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  • Regulation of muscular imidazole peptide contents by dietary histidine levels in broilers

    KAAB International Symposium 2021  2021 

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  • 食餌性アミノ酸による筋肉グルタミン酸および機能性ペプチド量の制御と肉質評価 Invited

    藤村 忍

    日本アミノ酸学会第13回学術大会  2019.10  日本アミノ酸学会

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    Language:Japanese   Presentation type:Oral presentation (invited, special)  

    Venue:岩手大学  

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  • 食餌性バリンによる肉用鶏の筋肉代謝および肉質への影響

    神田 亜樹奈, 阿部 紘子, 山田 茉由子, 甲斐 慎一, 久保田 真敏, 門脇 基二, 藤村 忍

    日本アミノ酸学会第13回学術大会  2019.10  日本アミノ酸学会

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    Venue:岩手大学  

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  • 飼料ヒスチジンによる筋肉カルノシン・アンセリン量調節の可能性

    大川慶子, 甲斐慎一, 久保田真敏, 門脇基二, 藤村忍

    第60回日本食肉研究会大会  2019.3  日本食肉研究会

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    Venue:麻布大学  

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  • 鶏肉品質に対する食餌性Phaffia rhodozymaの影響

    Kang M, Perenlei G, 岡田徹, 藤村忍

    第60回日本食肉研究会大会  2019.3  日本食肉研究会

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    Venue:麻布大学  

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  • リジン制限飼料給与による大腿筋遊離グリシン増加と呈味への寄与 (優秀発表賞受賞)

    半澤 拓夢, 渡邊 源哉, 小林 駿斗, 藤村 忍

    日本畜産学会第125回大会  2019.3  日本畜産学会

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    Venue:麻布大学  

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  • 段階的な食餌性リジンレベルが鶏肉の主呈味成分及びドリップロスに与える影響

    小林 駿斗, 半澤 拓夢, 金野 健一郎, 渡邊 源哉, 藤村 忍

    日本畜産学会第125回大会  2019.3  日本畜産学会

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    Venue:麻布大学  

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  • 食餌性アラニンによる鶏のアミノ酸・ペプチド代謝及び食肉品質への影響

    神田亜樹奈, 伊藤佑里恵, 甲斐慎一, 藤村 忍

    第57回北信越畜産学会新潟県分会研究発表会  2019.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

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  • Rice bran protein affects urinary metabolome profile in obese type 2 diabetic rats International conference

    Watanabe R, Yamaguchi M, Kubota M, Hashimoto H, Harada Y, Hosojima M, Saito A, Fujimura S, Kadowaki M

    The 3rd International Symposium on Rice Science in Global Health  2018.11  The Study Group of Rice and Health

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    Venue:京都国際会議場  

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  • Rice bran protein suppresses deterioration of bone microstructure and strength in obese type 2 diabetic rats International conference

    Kubota M, Sugaki S, Komori E, Watanabe R, Hashimoto H, Harada Y, Hosojima M, Saito A, Aoyagi S, Fujimura S, Kadowaki M

    The 3rd International Symposium on Rice Science in Global Health  2018.11  The Study Group of Rice and Health, Japan

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    Venue:京都国際会議場  

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  • 健康志向に即した食味のよい機能性米飯の開発

    山口智子, 藤村 忍, 株)ブルボン

    新潟大学 産学交流フェスタ  2018.11  新潟大学 地域創生推進機構

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    Language:Japanese   Presentation type:Poster presentation  

    Venue:新潟大学ライブラリホール  

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  • 市販とろみ調整食品が同一物性条件下において緑茶の呈味に与える影響

    高山亜紗子, 佐野優子, 藤村 忍

    日本味と匂学会第52回大会  2018.10  日本味と匂学会

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    Venue:大宮ソニックシティ  

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  • 新潟大学の災害食研究と日本災害食学会設立について Invited

    藤村 忍

    避難所・避難生活学会、日本災害食学会ジョイントシンポジウム  2018.9  避難所・避難生活学会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:ハイブ長岡  

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  • 災害時の食の備え:給食施設における食 Invited

    藤村 忍

    新潟市保健所平成30年度給食施設指導会  2018.9  新潟市保健所

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    Venue:新潟市民プラザ  

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  • 米胚乳タンパク質摂取が肥満2型糖尿病モデルラットの尿中代謝物プロファイルに与える影響

    久保田真敏, 菅木省吾, 渡邊令子, 樋口裕樹, 細島康宏, 齋藤亮彦, 藤村 忍, 門脇基二

    第72回日本栄養・食糧学会大会講演要旨集  2018.5  日本栄養・食糧学会

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    Venue:岡山県立大学  

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  • 飼料中リジン充足による代償性成長が鶏肉の高品質化と飼育成績に及ぼす影響

    半澤拓夢, 渡邊源哉, 金野健一郎, 甲斐慎一, 柴田昌宏, 太田能之, 藤村 忍

    日本畜産学会第124回大会  2018.3  日本畜産学会

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    Venue:東京大学  

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  • 食餌性アミノ酸による筋肉イミダゾールジペプチドの代謝調節とそれによる鶏肉の機能性の研究

    大川慶子, 甲斐慎一, 門脇基二, 藤村 忍

    日本畜産学会第124回大会  2018.3  日本畜産学会

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    Venue:東京大学  

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  • 飼料アミノ酸による筋肉グルタミン酸および機能性ペプチド量の制御と肉質評価 Invited

    藤村 忍, 甲斐慎一, 渡邊源哉

    日本畜産学会第124回大会 大会企画シンポジウム「畜産物の新たな理解や利活用に向けた挑戦」  2018.3  日本畜産学会

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    Venue:東京大学  

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  • 分析型官能評価による鶏卵の特性解析条件の検討

    小林哲也, 藤村 忍

    第56回北信越畜産学会新潟県分会研究発表会  2018.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

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  • 災害時の食の課題を解決するための「食の備え」について Invited

    藤村 忍

    災害時の食の備えを考えるセミナー  2018.1  新潟県長岡地域振興局福祉保健部

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    Venue:長岡市消防本部  

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  • Do dietary histidine, lysine or arginine affect the levels of carnosine and anserine in chicken muscle? International conference

    Fujimura S, Kai S, Okawa K, Watanabe G, Kubota M, Kadowaki M

    2017 International Congress on Carnosine and Anserine  2017.9  International Congress on Carnosine and Anserine

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    Venue:University of Louisville, Louisville, KY, USA  

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  • Effect of dietary lysine on the levels of imidazole dipeptides and mRNA expression of the metabolizing enzymes in muscles of broiler chicks International conference

    Kai S, Okawa K, Watanabe G, Kubota M, Kadowaki M, Fujimura S

    2017 International Congress on Carnosine and Anserine  2017.9  International Congress on Carnosine and Anserine

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    Venue:University of Louisville, Louisville, KY, USA  

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  • 災害への新たな食の備え:被災地の課題と健康二次被害をなくすための展開 Invited

    藤村 忍

    日本技術士会 平成29年度8月期農業部会講演会  2017.8  日本技術士会 農業部会

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    Venue:日本技術士会 会議室(東京都港区)  

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  • メタボロミクスを用いた食肉の高品質化の新たな展開

    藤村 忍

    島津 食品セミナー  2017.8  島津製作所、島津サイエンス東日本

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    Venue:新潟テルサ特別会議室  

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  • Regulation of taste active components of meat by dietary amino acids Invited International conference

    Fujimura S

    2017 Japan-Thai International Symposium on Animal Biotechnology (JTISAB)  2017.7  Shinshu University

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    Venue:Faculty of Agriculture, Shinshu University  

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  • 災害時要配慮者の食支援について Invited

    藤村 忍

    おもいやり災害食認証制度説明会  2017.6  一般社団法人 健康ビジネス協議会

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    Venue:朱鷺メッセ(新潟市中央区)  

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  • 低リジン飼料による鶏肉の呈味性アミノ酸の増強

    半澤拓夢, 渡邊源哉, 金野健一郎, 甲斐慎一, 久保田真敏, 門脇基二, 藤村 忍

    第71回日本栄養・食糧学会大会  2017.5  日本栄養・食糧学会

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    Venue:沖縄コンベンションセンター  

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  • メタボローム解析を用いた食肉の高品質化研究の新たな展開 Invited

    藤村 忍, 渡邊源哉, 門脇基二

    第71回日本栄養・食糧学会大会  2017.5  日本栄養・食糧学会

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    Venue:沖縄コンベンションセンター  

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  • 高リジン飼料給与による鶏肉の熟成と肉質に関する研究

    金野健一郎, 渡邊源哉, 半澤拓夢, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第122回大会  2017.3  日本畜産学会

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    Venue:神戸大学  

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  • 飼料用米給与による鶏腿肉の品質特性の検討

    岡田瑛穂, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第122回大会  2017.3  日本畜産学会

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    Venue:神戸大学  

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  • 介護食へのとろみ調整剤添加が呈味及び食感に与える影響の解析 Invited

    藤村 忍, 高山亜紗子, 佐野優子

    新市場創出を目指した技術シーズプレゼンテーション  2017.3  新潟県

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    Venue:新潟日報メディアシップ  

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  • 「日本災害食認証制度」の開始と、災害への食の備えの推進 Invited

    新潟大学地域連携フードサイエンスセンター, 日本災害食学会, 藤村 忍

    新市場創出を目指した技術シーズプレゼンテーション  2017.3  新潟県

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    Venue:新潟日報メディアシップ  

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  • イミダゾールジペプチドの健康機能とアミノ酸代謝から見た代謝亢進

    甲斐慎一, 藤村 忍

    FSCシーズプレゼン交流会  2016.11  新潟大学地域連携フードサイエンスセンター

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    Venue:新潟医療人育成センター  

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  • 介護食へのトロミ調整剤添加が食品の呈味及び食感に与える影響の解析

    藤村 忍, 佐野優子, 高山亜紗子, 久保田真敏, 門脇基二

    FSCシーズプレゼン交流会  2016.11  新潟大学地域連携フードサイエンスセンター

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    Venue:新潟医療人育成センター  

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  • 健康米“越のかおり”の美味しい炊き方

    山口智子, 藤村 忍, 榎康明, 笹川克己

    新潟大学産学交流フェスタ  2016.10  新潟大学地域創生推進機構

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    Venue:新潟大学  

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  • 筋肉イミダゾールジペプチド量を増加させる食餌性リジン量の検討

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    日本アミノ酸学会10周年記念大会  2016.9  日本アミノ酸学会

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    Venue:東京大学  

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  • 炊飯処理がコシヒカリおよび低グルテリン米「春陽」のタンパク質消化率に与える影響

    久保田真敏, 毛凌燕, 増村威宏, 阿部信行, 藤村 忍, 門脇基二

    日本アミノ酸学会10周年記念大会  2016.9  日本アミノ酸学会

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    Venue:東京大学  

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  • 非常食から災害食へ:新潟大学の取り組み<災害に強い社会の形成に向けた連携体制の構築と食の備えの推進>

    門脇基二, 別府 茂, 藤村 忍

    日本災害食学会第4回研究発表会  2016.8  日本災害食学会

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    Venue:メディアシップ  

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  • Measurement of Japanese sake taste with metal goblets using taste sensors International conference

    Orihara M, Koide K, Ohta Y, Perenlei G, Kubota M, Kadowaki M, Fujimura S

    17th International Symposium on Olfaction and Taste  2016.6  International Symposium on Olfaction and Taste

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    Venue:Pacifico Yokohama  

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  • 相対的低リジンバランス飼料による食肉呈味の向上及び飼育成績への影響

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村忍

    日本畜産学会第121回大会  2016.3  日本畜産学会

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    Venue:日本獣医生命科学大学  

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  • 食餌性メチオニンによる筋肉イミダゾールジペプチド代謝変動の解析

    甲斐慎一, 渡邊源哉, 井元 淳, 久保田真敏, 門脇基二, 藤村忍

    日本家禽学会2016年度春季大会  2016.3  日本家禽学会

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    Venue:日本獣医生命科学大学  

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  • 動物の代謝情報と栄養素の機能を形質に生かす栄養学「メタボローム解析を活用した食肉の高品質化研究の新たな展開」 Invited

    藤村忍

    日本畜産学会第121回大会シンポジウム「動物栄養と機能−ニュートリゲノミクスとニュートリジェネティクスの応用」  2016.3  日本畜産学会

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    Venue:日本獣医生命科学大学  

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  • 飼料用米の給与が肉用鶏の肉質に及ぼす影響

    岡田瑛穂, 久保田真敏, 門脇基二, 藤村 忍

    第54回北信越畜産学会新潟県分会研究発表会  2016.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

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  • 高リジン飼料給与及び熟成が食肉の品質に与える影響

    金野健一郎, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    第54回北信越畜産学会新潟県分会研究発表会  2016.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

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  • 低リジン飼料給与によるタンパク質代謝の変化が筋肉遊離アミノ酸量の増加を誘導する

    渡邊源哉, 伊藤友紀, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村忍

    日本アミノ酸学会第9回学術大会  2015.10  日本アミノ酸学会

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    Venue:滋賀県立大学  

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  • 食餌性メチオニンによる筋肉イミダゾールジペプチド量および合成酵素遺伝子発現量への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    日本アミノ酸学会第9回学術大会  2015.10  日本アミノ酸学会

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    Venue:滋賀県立大学  

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  • メタボローム解析を活用した食肉の高品質化研究の新たな展開 Invited

    藤村忍

    メタボロミクスセミナー「メタボロミクスで高める食品の付加価値」  2015.10  ヒューマン・メタボローム・テクノロジーズ

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    Venue:AP品川(品川)  

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  • 低リジン飼料給与による筋肉遊離アミノ酸量の増加へ熟成が与える影響

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第120回大会  2015.9  日本畜産学会

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    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:酪農学園大学  

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  • 食餌性リジンによる筋肉イミダゾールジペプチド量および代謝遺伝子発現量への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    第96回日本栄養・食糧学会関東支部大会  2015.9  日本畜産学会

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    Venue:新潟大学  

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  • 飼料中リジンレベルの調節による食肉呈味の向上の研究~メタボローム解析を用いた呈味物質増加メカニズムの解明~

    渡邊源哉, 小林裕之, 伊藤友紀, 永嶋 淳, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    第96回日本栄養・食糧学会関東支部大会  2015.9  日本畜産学会

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    Venue:新潟大学  

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  • 給与形態の違いによる食餌性バリンの筋肉遊離グルタミン酸に及ぼす影響

    阿部紘子, 山田茉由子, 渡辺徹, 久保田真敏, 門脇基二, 藤村 忍

    第96回日本栄養・食糧学会関東支部大会  2015.9  日本畜産学会

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    Venue:新潟大学  

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  • 鶏肉の風味に脂肪が及ぼす影響に関する研究

    小林哲太, 岡庭就祐, 奥村朋之, 久保田真敏, 森松文毅, 門脇基二, 藤村 忍

    日本家禽学会2015年春季大会  2015.3  日本家禽学会

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    Venue:宇都宮市(宇都宮大学)  

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  • 低リジン飼料給与による食肉の呈味向上〜飼育成績の低下を伴わない手法の検討〜

    渡邊源哉, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第119回大会  2015.3  日本畜産学会

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    Venue:宇都宮市(宇都宮大学)  

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  • 飼料およびアミノ酸代謝に基づく家禽肉の呈味向上に関する研究 Invited

    藤村 忍

    日本畜産学会第119回大会  2015.3  日本畜産学会

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    Venue:宇都宮市(宇都宮大学)  

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  • 食餌性有機酸が生体の物質代謝及び食肉品質に与える影響

    堀井裕介, 久保田真敏, 門脇基二, 藤村 忍

    北信越畜産学会新潟県分会研究発表会  2015.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

    北信越畜産学会新潟県分会報No.50, P6に掲載

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  • 食餌性ヒスチジンによるイミダゾールジペプチド含量への影響に関する組織間の比較

    甲斐慎一, 久保田真敏, 門脇基二, 藤村 忍

    北信越畜産学会新潟県分会研究発表会  2015.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

    北信越畜産学会新潟県分会報No.50, P5に掲載

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  • 飼料用米の給与による鶏肉の品質に関する研究

    藤村 忍, 遠木千晴, 林あやの, 桑原三紀, 久保田真敏, 門脇基二

    北信越畜産学会新潟県分会研究発表会  2015.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

    北信越畜産学会新潟県分会報P7に掲載

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  • 新潟大学の食研究の紹介と災害食の取り組み Invited

    藤村 忍

    アグリビジネス創出フェア20134  2014.11  農林水産省

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    Venue:東京ビッグサイト(東京都)  

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  • いつまでも美味しく食べるために

    藤村 忍, 佐野優子, 高村瞳, 中沢太貴, 久保田真敏, 門脇基二

    アグリビジネス創出フェア2014  2014.11  農林水産省

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    Venue:東京ビッグサイト(東京都)  

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  • 飼料米給与による肉質への影響に関する研究

    藤村 忍, 遠木千腫, 林あやの, 久保田真敏, 門脇基二

    アグリビジネス創出フェア2014  2014.11  農林水産省

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    Venue:東京ビッグサイト(東京都)  

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  • 低リジン飼料給与による家禽の筋肉遊離アミノ酸量増加とその代謝機構の解析

    渡邊源哉, 久保田真敏, 門脇基二, 藤村忍

    日本アミノ酸学会第8回学術大会  2014.11  日本アミノ酸学会

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    Venue:東京農業大学  

    学術大会講演要旨集15頁に掲載

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  • 鶏肉の脂肪および脂肪酸と食味に関する研究 Invited

    藤村 忍

    高品質肉用鶏部会肉質評価分科会  2014.10  (独)家畜改良センター

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    Venue:愛媛県水産会館  

    10/7-p5

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  • Effect of fat on flavor of chicken thigh meat

    Kobayashi T, Okaniwa S, Katsuya M, Kubota M, Kadowaki M, Fujimura S

    2014.10 

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  • Effect of thickener on the taste of Japanese tea using sensory evaluation and taste sensor

    Fujimura S, Sano Y, Takamura H, Nakazawa D, Kubota M, Kadowaki M

    2014.10 

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  • Dietary Histidine Level alters Contents of Carnosine and Anserine in Muscle of Broiler Chicken International conference

    Shinichi Kai, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    XIVth European Poultry Conference  2014.6  European Federation of World's Poultry Science and World's Poultry Science Association

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    Venue:Stavanger, Norway  

    P86, 524

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  • 食餌性ヒスチジンレベルによる筋肉中イミダゾールジペプチドおよび塩基性アミノ酸への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    日本家禽学会2014年春季大会  2014.3  日本家禽学会

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    Venue:つくば市(筑波大学)  

    17

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  • Effects of dietary astaxanthin rich yeast, Phaffia Rhodozyma, on meat quality of broiler chicken under chronic heat stress

    Ganzaya Perenlei, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    日本家禽学会2014年春季大会  2014.3  日本家禽学会

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    Venue:つくば市(筑波大学)  

    21

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  • 食肉の呈味成分とおいしさ Invited

    藤村 忍

    第55回日本食肉研究会大会・第13回日本産肉研究会学術集会 合同大会  2014.3  日本食肉研究会、日本産肉研究会(合同シンポジウム)

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    Venue:つくば市(筑波大学)  

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  • 家禽への低リジン飼料給与による食肉の呈味変化とその代謝機構の解析

    渡邊源哉, 小林裕之, 永嶋 淳, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第118回大会  2014.3  日本畜産学会

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    Venue:つくば市(つくば国際会議場)  

    107

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  • 食餌性リジンによる筋肉イミダゾールジペプチドへの影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第118回大会  2014.3  日本畜産学会

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    Venue:つくば市(つくば国際会議場)  

    184

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  • 食餌性ヒスチジンレベルによる塩基性アミノ酸相互作用および筋肉中イミダゾールジペプチド調節への影響

    甲斐慎一, 渡邊源哉, 久保田真敏, 門脇基二, 藤村 忍

    北信越畜産学会新潟県分会研究発表会  2014.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

    北信越畜産学会新潟県分会報P16に掲載

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  • 被災地から出発した災害時の食研究と日本災害食学会の設立 Invited

    藤村 忍

    第18回「震災対策技術展」横浜  2014.2  「震災対策技術展」横浜実行委員会

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    Venue:パシフィコ横浜(横浜市)  

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  • 食肉の美味しさと機能性 Invited

    藤村 忍

    岐阜県畜産研究所「ふれあい報告会」  2013.10  岐阜県

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    Venue:美濃総合庁舎(岐阜)  

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  • 新潟大学の災害食の取り組み Invited

    藤村 忍

    第1回オフィスセキュリティーセミナー  2013.10  新潟大学地域連携フードサイエンスセンター

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    Venue:メディアシップ(新潟市)  

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  • 災害時の食の新たな展開:食による復旧の早期化、被災生活の向上に向けて Invited

    藤村 忍

    アグリビジネス創出フェア2013  2013.10  農林水産省

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    Venue:東京ビッグサイト(東京都)  

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  • 飼料米給与による肉質への影響に関する研究 Invited

    藤村 忍, 林あやの, 桑原三紀, 久保田真敏, 門脇基二

    アグリビジネス創出フェア2013  2013.10  農林水産省

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    Venue:東京ビッグサイト(東京都)  

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  • 飼料用籾米飼料を給与したニワトリの血漿中アミノ酸濃度と成長成績との相関

    喜多一美, 神尾美樹, 藤村忍

    日本家禽学会2013年秋季大会  2013.9  日本家禽学会

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    Venue:新潟大学  

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  • トロミ調整剤及びその原料が飲料の呈味に与える影響

    佐野優子, 中沢大貴, 久保田 真敏, 門脇 基二, 井上 誠, 藤村 忍

    日本味と匂学会第47回大会  2013.9  日本味と匂学会

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    Venue:仙台市民会館(仙台市)  

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  • 栄養条件が鶏もも肉の脂質とその風味に与える影響

    岡庭蹴祐, 勝矢美波, 久保田真敏, 門脇 基二, 藤村 忍

    日本味と匂学会第47回大会  2013.9  日本味と匂い学会

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    Venue:仙台市民会館(仙台市)  

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  • 災害時の食と研究の状況 Invited

    藤村 忍

    第4回「震災対策技術展」宮城  2013.8  「震災対策技術展」宮城実行委員会

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    Venue:AERビル(仙台市)  

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  • Effects of dietary astaxanthin rich yeast Phaffia Rhodozyma on meat quality of broiler chicken

    Ganzaya Perenlei, Masatoshi Kubota, Motoni Kadowaki, Shinobu Fujimura

    日本家禽学会2013年春季大会  2013.3  日本家禽学会

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    Venue:広島市(安田女子大学)  

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  • リジン代謝経路による筋肉遊離グルタミン酸量制御機構の検討

    渡邊源哉, 小林裕之, 永島淳, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第116回大会  2013.3  日本畜産学会

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    Venue:広島市(安田女子大学)  

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  • 食餌性バリンによる食肉呈味成分量およびBCAA異化酵素遺伝子への経時的影響

    山田茉由子, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第116回大会  2013.3  日本畜産学会

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    Venue:広島市(安田女子大学)  

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  • 鶏肉の風味に対する脂肪酸の影響

    藤村 忍, 藤田むつみ, 久保田真敏, 門脇基二

    日本畜産学会第116回大会  2013.3  日本畜産学会

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    Venue:広島市(安田女子大学)  

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  • 食餌性ヒスチジンによる筋肉中イミダゾールジペプチドへの影響

    甲斐慎一, 渡邊源哉, 橋澤義憲, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第116回大会  2013.3  日本畜産学会

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    Venue:広島市(安田女子大学)  

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  • 食餌性アミノ酸による筋肉グルタミン酸の調節 -食肉の美味しさに向けた研究-

    藤村 忍

    第15回アミノ酸セミナー:基礎と臨床を結ぶ会  2012.12  国際アミノ酸科学協会

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    Venue:東京国際フォーラム  

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  • 飼料用米による鶏肉の肉質への影響

    藤村 忍

    平成24年度 国産飼料プロ 4系5系合同成果発表会  2012.12  農林水産省、山形大学、東北大学

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    Venue:南青山会館(東京都港区)  

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  • 養鶏における飼料米の利活用

    藤村 忍

    第18回新潟大学農学部フォーラム/新潟畜産の挑戦:飼料用米の利活用促進  2012.11  新潟大学

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    Venue:新潟大学  

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  • 食肉の機能性物質:イミダゾールジペプチドへの食餌性ヒスチジンの影響

    甲斐慎一, 橋澤義憲, 門脇基二, 久保田真敏, 藤村 忍

    北信越畜産学会第61回大会  2012.11  北信越畜産学会

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    Venue:ANAクラウンホテル新潟  

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  • 食肉の美味しさと機能性

    藤村 忍

    北信越畜産学会第61回大会公開シンポジウム「畜産物のおいしさと機能性について」  2012.11  北信越畜産学会

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    Venue:ANAクラウンホテル新潟  

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  • 重曹・高圧併用処理肉の成分特性及びin vivo消化性に対する影響

    藤村 忍, 久保田真敏, 小林裕之, 堀井悠一郎, 金娟廷, 西海理之, 鈴木敦士

    日本農芸化学会関東支部2012年度大会  2012.10  日本農芸化学会関東支部会

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    Venue:新潟薬科大学  

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  • リジン代謝による筋肉遊離グルタミン酸量の調節

    渡邊源哉, 小林裕之, 久保田真敏, 門脇基二, 藤村 忍

    日本農芸化学会関東支部2012年度大会  2012.10  日本農芸化学会関東支部会

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    Venue:新潟薬科大学  

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  • 食餌性分岐鎖アミノ酸による筋肉遊離Glu量の調節機構の解明

    山田茉由子, 久保田真敏, 門脇基二, 藤村 忍

    日本農芸化学会関東支部2012年度大会  2012.10  日本農芸化学会関東支部会

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    Venue:新潟薬科大学  

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  • 食肉の高品質化における脂肪酸の寄与

    藤田むつみ, 久保田真敏, 門脇基二, 藤村 忍

    日本農芸化学会関東支部2012年度大会  2012.10  日本農芸化学会関東支部会

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    Venue:新潟薬科大学  

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  • 鶏肉の風味形成に対する脂肪酸の影響:肉スープ及び飼料の脂肪酸調節による検討

    藤田むつみ, 久保田 真敏, 門脇 基二, 藤村 忍

    日本味と匂学会第46回大会  2012.10  日本味と匂学会

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    Venue:大阪大学 コンベンションセンター(吹田市)  

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  • 飼料用米給与による肉質の事例

    藤村 忍

    家畜改良センター高品質肉用鶏部会肉質評価分科会  2012.9  (独)家畜改良センター

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    Venue:高山市(ベストウェスタンホテル高山)  

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  • 災害時の食に求められるもの・天災と非常食

    藤村 忍

    食品膜・分離技術研究会第24回秋季研究例会、新潟県食品技術研究会設立15年記念大会 合同大会  2012.9  食品膜・分離技術研究会、新潟県食品技術研究会

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    Language:Japanese   Presentation type:Oral presentation (invited, special)  

    Venue:新潟市  

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  • トロミ調整剤による味とテクスチャー特性への影響

    藤村 忍, 佐野優子, 堀 彩子, 金 娟廷, 井上 誠, 久保田 真敏, 西海理之, 門脇 基二

    日本摂食・嚥下リハビリテーション学会学術大会 第17・18回共催大会  2012.8  日本摂食・嚥下リハビリテーション学会

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    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:札幌市 さっぽろ芸文館、札幌市教育文化会館、ロイトン札幌ほか  

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  • Effect of Rice on Meat Qulity of Broilers International conference

    Ayano HAYASHI, Masatoshi KUBOTA, Motoni KADOWAKI, Shinobu FUJIMURA

    4th Conference on Modern Agriculture and Rural Economic Development  2012.7  新潟大学

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    Language:English   Presentation type:Oral presentation (general)  

    Venue:North West Agricultural University, Harbin, China  

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  • Regulation of Meat Quality by Dietary Lysine levels International conference

    Genya WWATANABE, Hiroyuki KOBAYASHI, Masakazu MATSUMOTO, Masatoshi KUBOTA, Motoni KADOWAKI, Shinobu FUJIMURA

    4th Conference on Modern Agriculture and Rural Economic Development  2012.7  新潟大学

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    Venue:North West Agricultural University, Harbin, China  

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  • Regulation of Meat Quality by Dietary BCAA levels International conference

    Mayuko YAMADA, Masatoshi KUBOTA, Motoni KADOWAKI, Shinobu FUJIMURA

    4th Conference on Modern Agriculture and Rural Economic Development  2012.7  新潟大学

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    Venue:North West Agricultural University, Harbin, China  

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  • メタボローム解析による食餌性リジン代謝の組織特異性および調節機構の解明

    渡邊源哉, 塩野智洋, 伊藤友紀, 小林裕之, 石川玄, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第115回大会  2012.3  日本畜産学会

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    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:名古屋大学  

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  • 栄養・飼養:米の栄養特性と生理的機能性:飼料用米の優位性発掘を目指して)米タンパク質の特性と機能性

    門脇基二, 久保田真敏, 藤村 忍

    日本畜産学会第115回大会  2012.3  日本畜産学会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:名古屋大学  

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  • 飼料米の短期給与による食肉品質の特性

    桑原三紀, 林 あやの, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第115回大会  2012.3  日本畜産学会

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    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:名古屋大学  

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  • 食餌性Valによる食肉呈味成分量の制御及びその機構の解明

    山田茉由子, 渡辺徹, 石川 玄, 久保田真敏, 門脇基二, 藤村 忍

    第31回キャピラリー電気泳動シンポジウム  2011.11  日本分析化学会電気泳動分析研究懇談会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:慶応大学先端生命科学研究所鶴岡メタボロームキャンパス  

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  • メタボローム解析を用いたリジン代謝の組織特異性の研究:食肉の高品質化に向けた研究

    渡邊源哉, 塩野智洋, 伊藤友紀, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    第31回キャピラリー電気泳動シンポジウム  2011.11  日本分析化学会電気泳動分析研究懇談会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:慶応大学先端生命科学研究所鶴岡メタボロームキャンパス  

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  • 新潟県産吟醸酒をモデルとした呈味有効成分の研究

    坪谷 直美, 太田 洋, 畠山 明, 宮田 洋平, 久保田 真敏, 門脇 基二, 藤村 忍

    日本味と匂学会第45回大会  2011.10  日本味と匂学会

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    Venue:石川県立音楽堂(金沢市)  

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  • トロミ調整剤添加による味への影響に関する研究

    佐野優子, 堀彩子, 伊藤亜沙美, 浦野孝太郎, 久保田 真敏, 門脇 基二, 藤村 忍

    日本味と匂学会第45回大会  2011.10  日本味と匂学会

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    Venue:石川県立音楽堂(金沢市)  

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  • 鶏肉の風味形成要因に関する研究:脂肪酸の影響

    藤田むつみ, 久保田 真敏, 門脇 基二, 藤村 忍

    日本味と匂学会第45回大会  2011.10  日本味と匂学会

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    Venue:石川県立音楽堂(金沢市)  

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  • 飼料米給与による家禽肉への影響:日本畜産学会ワークショップ等による最近の話題から

    藤村 忍

    第9回肉質評価分科会  2011.9  独)家畜改良センター

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    Language:Japanese   Presentation type:Oral presentation (invited, special)  

    Venue:三重県松阪合同庁舎  

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  • 飼料米給与による地鶏の味覚成分バランス:分析型官能評価による共同研究素材の検討

    藤村 忍, 桑原三紀

    第9回肉質評価分科会  2011.9  独)家畜改良センター

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    Language:Japanese   Presentation type:Oral presentation (invited, special)  

    Venue:三重県松阪合同庁舎  

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  • 豚肉への重曹・高圧併用処理による栄養機能及び消化性への効果

    小林裕之, 久保田真敏, 橋澤義憲, 甲斐慎一, 金娟廷, 朱暁琳, 池内義秀, 西海理之, 鈴木敦士, 藤村 忍

    第17回生物関連高圧研究会  2011.9  生物関連高圧研究会

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    Venue:新潟大学(駅南キャンパス)  

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  • 豚肉タンパク質のin vivo及びin vitro消化性に対する 重曹・高圧併用処理の影響

    藤村 忍, 小林裕之, 久保田真敏, 金娟廷, 西海理之, 鈴木敦士

    第17回生物関連高圧研究会  2011.9  生物関連高圧研究会

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    Venue:新潟大学(駅南キャンパス)  

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  • 重曹・高圧併用処理による豚そともも肉の軟化ととんかつへの利用

    金 娟廷, 西海理之, 藤村 忍, 森岡 豊, 小斉喜一, 小林 篤, 山崎 彪, 大越ひろ, 鈴木敦士

    日本畜産学会第114回大会  2011.8  日本畜産学会

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    Venue:北里大学獣医学部  

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  • ワークショップ(畜産物利用):飼料米給与による食肉の品質特性の検討

    桑原三紀, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第114回大会  2011.8  日本畜産学会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:北里大学獣医学部  

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  • 飼料米給与による食肉の品質特性の検討

    桑原三紀, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第114回大会  2011.8  日本畜産学会

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    Venue:北里大学獣医学部  

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  • 食餌性分枝アミノ酸による食肉呈味成分量の制御及びその調節機構の解明

    渡辺徹, 山田茉由子, 石川 玄, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第114回大会  2011.8  日本畜産学会

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    Language:Japanese   Presentation type:Oral presentation (general)  

    Venue:北里大学獣医学部  

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  • 食肉の高品質化における食餌性リジン代謝の組織特異性および調節機構の解明

    渡邊源哉, 塩野智洋, 伊藤友紀, 渡邊裕也, 小林裕之, 柴田昌宏, 久保田真敏, 門脇基二, 藤村 忍

    日本畜産学会第114回大会  2011.8  日本畜産学会

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    Venue:北里大学獣医学部  

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  • 暑熱および通常環境下において食餌性ビタミンEが肉質に与える影響

    橋澤義憲, 久保田真敏, 小出和之, 門脇基二, 藤村 忍

    日本家禽学会2011年秋季大会  2011.8  日本家禽学会

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    Venue:北里大学 獣医畜産学部  

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  • Effect of Dietary Antioxidant on Meat Quality under Heat Stress Condition International conference

    Hashizawa Y, Kadowaki M, Fujimura S

    57th International Congress Meat Science and Technology  2011.8  International Congress Meat Science and Technology

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    Venue:Ghent, Belgie  

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  • Evaluation of Meat Taste using Taste Sensor and Sensory Evaluation International conference

    Kuwabara M, Kadowaki M, Fujimura S

    57th International Congress Meat Science and Technology  2011.8  International Congress Meat Science and Technology

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    Venue:Ghent, Belgie  

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  • アミノ酸関連物質による食肉の美味しさ制御技術

    藤村 忍

    新潟大学新技術説明会  2011.6  独)科学技術振興機構

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    Venue:JSTホール(東京・市ヶ谷)  

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  • Effect of Various Umami Components on Tastes and the Physicochemical Properties of Wheat Flour Noodle

    Sung-Hee Han, Soo Yeon Chung, Sang-Min Kim, Yun-Jung Kim, Shinobu Fujimura, Chul Rhee

    2011 Annual Meeting of KoSFoST  2011.6  Korean Society of Food Science and Technology (KoFoST)

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    Venue:Daegu, Korea  

    P14-022
    P14: food processing

    p.144

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  • ニュージーランド草地畜産の発展が示唆すること

    田村良文, 力丸弘, 今成麻衣, Mohama, Al-Mamun, 吉田泰二, 藤村 忍, 佐野宏明

    日本草地学会  2011.3  日本草地学会

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    Venue:宇都宮大学  

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  • 暑熱環境下における抗酸化物質の効果と暑熱への影響

    小橋澤義憲, 門脇基二, 藤村 忍

    日本家禽学会2011年春季大会  2011.3  日本家禽学会

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  • 食肉コラーゲンおよび物性に対する食餌性アミノ酸の影響

    渡邊 徹, 荻原美波, 門脇基二, 藤村 忍

    日本家禽学会2011年春季大会  2011.3  日本家禽学会

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  • 鶏における飼料米の肉質に対する機能性について

    藤村 忍

    自給飼料を基盤とした国産畜産物の高付加価値化技術の開発(国産飼料プロジェクト)4系5系合同会議  2010.11  東北大学, 山形大学

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    Venue:青森  

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  • 米胚乳・米糠タンパク質の新規機能性の解明と食品開発

    門脇基二, 藤村 忍

    健康ビジネスサミットうおぬま会議2010/米に関する最新研究:基礎、応用及び製品化  2010.11  新潟県、健康ビジネス協議会

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    Venue:クロステン(十日町市)  

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  • おいしい鶏肉を生産するための生理・栄養研究

    藤村 忍

    平成22年度関東東海北陸農業研究推進会議 畜産草地部会現地研修会  2010.10  独)農研機構 畜産草地研究所

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    Venue:農水省 農林水産会議事務局(つくば)  

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  • 地鶏生産における自給飼料活用の方向性:米を基盤とした食肉の高付加価値化

    藤村 忍, 桑原三紀

    第8回肉質評価分科会  2010.9  独)家畜改良センター

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    Venue:CICキャンパスイノベーションセンター東京(東京都港区)  

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  • 介護用粥食品の呈味性と増粘多糖類添加の影響に関する研究

    藤村 忍, 百瀬雄太, 伊藤亜沙美, 堀 彩子, 浦野孝太郎, 門脇基二

    日本味と匂学会第44回大会  2010.9  日本味と匂学会

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    Venue:北九州国際会議場(小倉)  

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  • 新潟県産純米酒の呈味特性に関する研究

    太田 洋, 宮田洋平, 門脇基二, 藤村 忍

    日本味と匂学会第44回大会  2010.9  日本味と匂学会

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    Venue:北九州国際会議場(小倉)  

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  • アルギニンによるオートファジー調節機構はNO経路を介する

    兼城賢二, 栗城裕也, Karim R, 藤村 忍, 門脇基二

    第64回日本栄養・食糧学会大会  2010.5  日本栄養・食糧学会

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    Venue:アスティ徳島  

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  • Role of Tocotrienol, Vitamin E Isomers, and their Possible Mechanism on Autophagy Regulation

    Karim R, Hanif R, 藤村 忍, 門脇基二

    第64回日本栄養・食糧学会大会  2010.5  日本栄養・食糧学会

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    Venue:アスティ徳島  

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  • 米タンパク質摂取がスクロース負荷 2 型糖尿病モデル GK ラットに及ぼす影響

    久保田真敏, 渡邊令子, 川上智子, 森田まひろ, 熊谷武久, 藤村 忍, 門脇基二

    第64回日本栄養・食糧学会大会  2010.5  日本栄養・食糧学会

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    Venue:アスティ徳島  

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  • 食餌性リジンによる食肉呈味向上メカニズムの研究

    伊藤友紀, 松本哲和, 渡邊裕也, 門脇基二, 藤村 忍

    日本畜産学会第112回大会  2010.3  日本畜産学会

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    Venue:明治大学駿河台キャンパス(東京)  

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  • システイン及びアスパラギン酸がニワトリにおけるトリプトファン−グルコース化合物生成に及ぼす影響

    喜多一美, 五嶋由佳, 生魚利治, 藤村 忍

    日本畜産学会第112回大会  2010.3  日本畜産学会

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    Venue:明治大学駿河台キャンパス(東京)  

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  • 食餌性チロシン給与による筋肉遊離グルタミン酸への影響

    小林裕之, 柴田昌宏, 門脇基二, 藤村 忍

    日本畜産学会第112回大会  2010.3  日本畜産学会

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    Venue:明治大学駿河台キャンパス(東京)  

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  • 食餌性アスタキサンチンによる食肉の品質制御

    東條仁美, 岡田 徹, 橋澤義憲, 門脇基二, 藤村 忍

    第49回北信越畜産学会新潟県分会研究発表会  2010.3  北信越畜産学会新潟県分会

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    Venue:新潟大学  

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  • Cooking Makes Rice Prolamin Indigestible International conference

    Kubota M, Saito Y, Masumura T, Ohno C, Kumagai T, Watanabe R, Fujimura S, Kadowaki M

    19th International Congress of Nutrition  2009.10  International Union of Nutritional Sciences

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    Venue:Bangkok  

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  • 食肉の高品質化と栄養の関係

    藤村 忍

    第7回肉質評価分科会  2009.9  独)家畜改良センター

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    Language:Japanese   Presentation type:Oral presentation (invited, special)  

    Venue:長崎  

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  • Dietary Protein Level Changes the Glutamate Related Enzymes mRNA Expression in Muscle International conference

    Kobayashi H, Takano W, Shibata M, Kadowaki M, Fujimura S

    The 3rd International Symposium “Sustainability in Food Production, Agriculture and the Environment in Asia”  2009.9  Niigata University

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    Venue:Niigata  

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  • Regulation of Meat Quality by Dietary Lysine and Arginine Levels International conference

    Ito Y, Matsumoto T, Watanabe Y, Imanari M, Kadowaki M, Fujimura S

    The 3rd International Symposium “Sustainability in Food Production, Agriculture and the Environment in Asia”  2009.9  Niigata University

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    Venue:Niigata  

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  • Effect of Cooking on Rice Prolamin Digestibility International conference

    Kubota M, Saito Y, Masumura T, Ohno C, Kumagai T, Watanabe R, Fujimura S, Kadowaki M

    The 3rd International Symposium “Sustainability in Food Production, Agriculture and the Environment in Asia”  2009.9  Niigata University

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    Venue:Niigata  

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  • リジン過剰飼料給与がニワトリの血中トリプトファン—グルコース化合物濃度に及ぼす影響

    喜多一美, 川島淑美, 生魚利治, 藤村 忍

    日本畜産学会第111回大会  2009.9  日本畜産学会

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    Venue:琉球大学  

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  • ファフィア酵母による食肉品質の研究

    東條仁美, 岡田 徹, 葭谷收平, 門脇基二, 藤村 忍

    日本畜産学会第111回大会  2009.9  日本畜産学会

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    Venue:琉球大学  

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  • 新潟清酒の呈味要因の解析とアミノ酸の関与

    太田 洋, 畠山 明, 宮尾俊輔, 門脇基二, 藤村 忍

    日本味と匂学会第43回大会  2009.9  日本味と匂学会

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    Venue:旭川市  

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  • 介護用粥食品の嗜好性と呈味性に関する研究

    藤村 忍, 百瀬雄太, 伊藤亜沙美, 別府 茂, 門脇基二

    日本味と匂学会第43回大会  2009.9  日本味と匂学会

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    Venue:旭川市  

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  • 味覚センサーを用いた食肉の識別・評価法

    藤村 忍, 酒井史彰, 榛澤章三

    第6回肉質評価分科会  2009.9  独)家畜改良センター

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    Venue:相生(兵庫)  

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  • アミノ酸によるオートファジー調節機構:細胞腫による違いと複数のシグナリング機構

    兼城賢二, 平井範彦, Karim R, 藤村 忍, 武井延之, 門脇基二

    第63回日本栄養・食糧学会大会  2009.5  日本栄養・食糧学会

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    Venue:長崎  

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  • 食肉品質に対する食餌性プロリンの効果

    荻原美波, 大島一郎, 石本智愛, 今成麻衣, 工藤健一, 西海理之, 田畑正志, 門脇基二, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • 食事性リジンによる食肉呈味改善効果:Glu代謝の組織特異性について

    伊藤友紀, 松本哲和, 渡邊裕也, 門脇基二, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • 筋肉遊離グルタミン酸に対する低タンパク質および低エネルギー飼料給与の影響

    小林裕之, 高野渉, 柴田昌宏, 門脇基二, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • 食餌性イソロイシン異化から見た筋肉遊離グルタミン酸の制御

    河内秀美, 今成麻衣, 佐々木絵美, 渡邊 徹, 門脇基二, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • 食餌性バリンによる食肉呈味成分の制御

    渡邊 徹, 佐々木絵美, 今成麻衣, 河内秀美, 門脇基二, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • ヘラオオバコ給与が比内地鶏の肉質に及ぼす影響

    力丸宗弘, 小松 恵, 石塚条次, 今成麻衣, 藤村 忍, 佐野宏明, 田村良文

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • ウシ筋肉3部位における食感表現とその加熱変化の違い

    佐々木啓介, 本山三知代, 安田潤平, 山本禎, 成田卓美, 大江美香, 今成麻衣, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • トリプトファン過剰飼料給与がニワトリの血中トリプトファン—グルコース化合物濃度に及ぼす影響

    喜多一美, 川島淑美, 生魚利治, 藤村 忍

    日本畜産学会第110回大会  2009.3  日本畜産学会

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    Venue:日本大学生物資源科学部(藤沢市)  

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  • A Possible Signaling Mechanism of Vitamin C to Enhance Autophagy

    Karim R, 藤村 忍, 門脇基二

    第81回日本生化学会・日本分子生物学会合同大会  2008.12  日本生化学会・日本分子生物学会

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    Venue:神戸  

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  • 肝細胞オートファジーの新規調節性アミノ酸としてのアルギニン

    兼城賢二, 大學康宏, 平井範彦, 藤村 忍, 門脇基二

    日本アミノ酸学会第2回学術大会  2008.10  日本アミノ酸学会

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    Venue:東京  

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  • 炊飯処理が米タンパク質のIn vivo消化性に与える影響

    久保田真敏, 斉藤雄飛, 増村威宏, 大野知江子, 熊谷武久, 渡邊令子, 藤村 忍, 門脇基二

    日本アミノ酸学会第2回学術大会  2008.10  日本アミノ酸学会

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    Venue:東京大学  

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  • Effect and Possible Mechanism of α-Tocopherol on Autophagic Proteolysis in Isolated Hepatocytes

    Karim R, 高橋典子, 兼城賢二, 藤村 忍, 門脇基二

    第62回日本栄養・食糧学会大会  2008.5  日本栄養・食糧学会

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    Venue:女子栄養大学(埼玉)  

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  • 米タンパク質プロラミンの消化性に対する炊飯処理の影響

    久保田真敏, 斉藤雄飛, 増村威宏, 大野知江子, 熊谷武久, 渡邊令子, 藤村 忍, 門脇基二

    第62回日本栄養・食糧学会大会  2008.5  日本栄養・食糧学会

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    Venue:女子栄養大学(埼玉)  

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  • 酒粕及び発酵酒粕の脂質代謝改善作用

    酒井友和, 久保田真敏, 金桶光起, 渡邊健一, 藤村 忍, 門脇基二

    第62回日本栄養・食糧学会大会  2008.5  日本栄養・食糧学会

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    Venue:女子栄養大学(埼玉)  

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  • 還元水飲水が暑熱時の鶏肉生産性及び品質に及ぼす影響

    Kalam AA, 今成麻衣, 喜久里 基, 藤村 忍, 樺山 繁, 豊水正昭

    日本家禽学会2008年春季大会  2008.3  日本家禽学会

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    Venue:水戸市  

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  • 食餌性分枝アミノ酸による食肉呈味成分量の制御–飼料給与期間の影響

    今成麻衣, 佐々木絵美, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 食餌性プロリン及びリジンによる食肉の物性制御

    荻原美波, 今成麻衣, 佐藤万里, 石本智愛, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 高タンパク質飼料給与による筋肉遊離グルタミン酸調節機構の研究

    小林裕之, 江口淳史, 高野 渉, 河内秀実, 柴田昌宏, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 食餌性リジンによる食肉呈味成分量の制御

    伊藤 友紀, 松本 哲和, 渡邊 裕也, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 飼料タンパク質による短期間の筋肉遊離グルタミン酸量の変動解析

    高野 渉, 青木貴宏, 石崎祐介, 小林裕之, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 食肉呈味における食餌性バリンの効果

    佐々木絵美, 今成麻衣, 門脇基二, 藤村 忍

    日本畜産学会第109回大会  2008.3  日本畜産学会

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    Venue:水戸市  

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  • 胎内市の一般家庭から排出される食品残渣の養豚飼料化

    石森崇晃, Saravanan A, 真田敏宏, 藤村 忍, 西海理之, 城斗志夫, 今井昭夫, 藤井智幸, 小嶋洋朗, 佐藤英行, 堀 秀隆

    北信越畜産学会新潟県分会研究発表会  2008.3  北信越畜産学会新潟県分会

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    Venue:新潟市  

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  • 筋肉タンパク質制御による食肉の呈味性向上における筋肉遊離グルタミン酸調節機構の研究

    小林裕之, 江口淳史, 高野 渉, 河内秀実, 酒井史彰, 柴田昌宏, 門脇基二, 藤村 忍

    北信越畜産学会新潟県分会研究発表会  2008.3  北信越畜産学会新潟県分会

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    Venue:新潟市  

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  • 食肉の美味しさ 〜風味とテクスチャーの秘密〜

    藤村 忍

    北信越畜産学会公開シンポジウム「畜産物のおいしさと健康への役割」  2007.10  北信越畜産学会

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    Language:Japanese   Presentation type:Symposium, workshop panel (nominated)  

    Venue:新潟市  

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  • 飼料タンパク質による筋肉中遊離グルタミン酸調節機構の検討

    小林裕之, 江口淳史, 高野 渉, 柴田昌宏, 門脇基二, 藤村 忍

    日本畜産学会第107回大会  2007.3  日本畜産学会

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    Venue:麻布大学(相模原市)  

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  • 飼料タンパク質による筋肉中遊離グルタミン酸の制御と代謝調節メカニズムの解明

    小林裕之, 江口淳史, 高野渉, 門脇基二, 藤村 忍

    北信越畜産学会大会  2006.10  北信越畜産学会

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    Venue:長野市  

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  • 飼料栄養による食肉品質の制御:特に風味の改善の可能性

    藤村 忍, 門脇基二

    日本家禽学会2006年秋季大会/東北大学創立100周年記念シンポジウム  2006.10  日本家禽学会, 東北大学(共催)

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    Venue:東北大学  

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  • アミノ酸制御による食肉の呈味成分量の調節

    藤村 忍, 今成麻衣, 小林裕之, 門脇基二

    (独)畜産草地研究所 平成18年度問題別研究会  2006.10  (独)畜産草地研究所

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    Venue:つくば  

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  • 食肉の高品質化と飼料栄養

    藤村 忍, 今成麻衣, 小林裕之, 門脇基ニ

    第4回肉質評価分科会  2006.9  独)家畜改良センター

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    Venue:愛媛  

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  • 食餌性因子による食肉の呈味有効成分量の制御

    藤村 忍, 今成麻衣, 渡邊裕也, 江口淳, 門脇基二

    第47回日本食肉研究会  2006.3  日本食肉研究会

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    Venue:九州大学(福岡市)  

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  • 食肉の呈味性に及ぼす飼料タンパク質及びアミノ酸の効果

    小林裕之, 門脇基二, 藤村 忍

    日本畜産学会第106回大会  2006.3  日本畜産学会

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    Venue:九州大学(福岡市)  

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  • 食餌性分枝アミノ酸による食肉品質の制御

    今成麻衣, 門脇基二, 藤村 忍

    日本畜産学会第106回大会  2006.3  日本畜産学会

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    Venue:九州大学(福岡市)  

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  • 米タンパク質のin vivo消化管内挙動

    久保田真敏, 門脇基二, 藤村 忍

    北信越畜産学会新潟県分会研究発表会  2006.3  北信越畜産学会新潟県分会

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    Venue:新潟市  

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  • 新型食感センサの開発

    川上智海, 矢澤孝哲, 藤村 忍, 扇谷保彦, 小島龍広

    2006年度精密工学会九州支部第7回学生研究発表会  2006.3  精密工学会九州支部

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  • 食肉の品質評価への味認識装置の応用

    藤村 忍, 中村怜美, 小田知代, 酒井史彰, 池崎秀和, 門脇基二

    北信越畜産学会新潟県分会研究発表会  2006.3  北信越畜産学会新潟県分会

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    Venue:新潟市  

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Industrial property rights

  • 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, 斉藤雅史, 小林裕之

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    Applicant:(財)にいがた産業創造機構

    Application no:2012-249844  Date applied:2012.11

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  • 家畜肉質改善剤、家畜肉質改善方法および家畜

    藤村忍, 門脇基二

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    Applicant:新潟大学

    Application no:2011-177146  Date applied:2011.8

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  • 食感改善用家禽用飼料、食感の改善された食肉の製造方法及び家禽の飼育方法、並びに家禽用食肉軟化剤

    藤村忍, 門脇基二, 東條仁美, 岡田徹

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    Applicant:あすか製薬株式会社、新潟大学

    Application no:2009-210936  Date applied:2009.9

    Publication no:2011-055792  Date published:2011.3

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  • 食肉中の遊離グルタミン酸の増加及び食肉の酸味の抑制方法

    藤村 忍, 門脇基二, 佐々木絵美, 今成麻衣, 高野 渉

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    Applicant:国立大学法人新潟大学

    Application no:2008-77737  Date applied:2008.3

    Announcement no:2009-225752  Date announced:2009.10

    Patent/Registration no:5260101  Date issued:2013.5

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  • 食肉の遊離グルタミン酸量の増加方法とそのための飼料

    藤村 忍, 渡邊裕也, 門脇基二

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    Applicant:国立大学法人新潟大学

    Application no:2007-509158  Date applied:2006.2

    Announcement no:WO2006-100838  Date announced:2008.8

    Patent/Registration no:4945762  Date issued:2012.3

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  • 食肉の呈味成分量及び/又は風味の増加方法とそのための飼料及び飲水

    藤村 忍, 渡邊裕也, 門脇基二

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    Applicant:国立大学法人新潟大学

    Application no:2005-079375  Date applied:2005.3

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  • 家禽又は家畜の食肉中の遊離グルタミン酸量の増加方法及びそのための飼料

    藤村 忍, 今成麻衣, 門脇基二

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    Applicant:新潟TLO

    Application no:2004-358051  Date applied:2004.3

    Announcement no:2006-158350  Date announced:2006.6

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  • 食肉中の遊離グルタミン酸量の増加方法及びそのための飼料

    藤村 忍, 今成麻衣, 門脇基二

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    Applicant:新潟TLO

    Application no:2003-208474  Date applied:2003.11

    Announcement no:WO2005-018315  Date announced:2006.10

    Patent/Registration no:4491527  Date issued:2010.4

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Works

  • 研究見学受入:National Science and Technology Development, Thailand (NSTDA) 及びタイ大使館員 計30名

    2017.1

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    タイNational Science and Technology Development及びタイ大使館員の研究見学を受け入れた

    訪問者)
    National Science and Technology Development, Thailand (NSTDA) 26名(国立研究所、大学、企業の代表者)
    タイ大使館

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  • 低糖質ごはん米の商品開発に関する基礎研究 http://www.bourbon.co.jp/static/pdf/20180125teitoushitsugohanpressrelease.pdf

    2016.9
    -
    2017.12

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    http://www.bourbon.co.jp/static/pdf/20180125teitoushitsugohanpressrelease.pdf

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  • (書籍)「災害食:非常時における食とその備蓄」の企画・編集

    2012.12
    -
    2014.8

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    災害時の食と生活福祉の課題と対策についてまとめた書籍「災害食:非常食・災害食に求められるもの」の企画、編集を進めている(出版社:光琳)。大学、災害など4名の専門家により、都市型大規模災害発生を想定した食の備えについて課題と提言を行った。この書籍の企画、監修を担当した。

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  • (書籍)「災害時における食と福祉:これからの非常食・災害食に求められるもの」の企画・編集

    2008.10
    -
    2010.6

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    災害時の食と生活福祉の課題と対策についてまとめた書籍「災害時における食と福祉」の企画、編集を担当した(出版社:光琳)。大学、医療、企業、行政など8名の専門家により、災害時の食と福祉について課題と提言を行った。この内容は報道等にも取り上げられた。

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  • (書籍)「これからの非常食・災害食に求められるもの:災害からの教訓に学ぶ」の企画編集

    2005.10
    -
    2006.5

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    災害時の食の課題と対策についてまとめた書籍「これからの非常食・災害食に求められるもの:災害からの教訓に学ぶ」の企画、編集を担当した(出版社:光琳)。執筆者は、大学、国際緊急援助隊、歯科医師、企業、行政など7名の専門家を選出し、災害時の食をテーマに執筆いただいた。

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  • 畜産用語辞典(書籍)の編集作業の分担

    1998.9
    -
    1999.3

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    畜産関係の専門用語を取りまとめた書籍「畜産用語辞典」の出版に際し、全執筆原稿の編集を分担した。

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  • 新編動物栄養試験法(書籍)の編集

    1998.4
    -
    2000.9

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    動物を用いた栄養評価法をまとめた書籍「新編動物栄養試験法」の企画、編集を担当した。執筆者は、大学、国立研究機関、企業の研究者を中心に60名であった。

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Awards

  • 日本畜産学会賞

    2015.3   日本畜産学会   飼料およびアミノ酸代謝に基づく家禽肉の呈味向上に関する研究

    藤村 忍

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

    飼料及びアミノ酸代謝に基づく家禽肉の呈味向上に関する研究
    藤村 忍
    新潟大学

    食肉生産では、育種、飼養管理等の多数の研究により効率的生産が進められ、人類に良質な栄養素が供給されてきた。さらには「おいしさ」や「機能性」が求められ、国際的に研究が続けられている。食肉品質には呈味、香気、テクスチャー、色調、保水性などの要因が関与し、一部については飼料による調節が実用化されている。しかし呈味に関する栄養的制御は困難であるとされてきた。食肉ではグルタミン酸(Glu)、イノシン酸などが呈味有効成分と報告され、中でもGluは肉様味、うま味および食味の向上に最も重要であることが示されてきた。このGluを動物に給与した場合、小腸での利用により血漿および筋肉遊離Glu量に影響しないことが報告されてきた。本研究は、肉用鶏をモデルとして、飼料およびアミノ酸代謝に基づく食肉の呈味の向上の可能性を検討した。
    初期の研究において、食餌制

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  • 日本畜産学会奨励賞

    1999.3   日本畜産学会  

    藤村 忍

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

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Research Projects

  • 豚肉の理化学特性等解析事業

    2019.4 - 2021.3

    公益財団法人 全国競馬・畜産振興会  受託研究(一般受託研究) 

    藤村忍, 高田良三, 西海理之

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    Authorship:Principal investigator  Grant type:Competitive

    Grant amount:\3950000

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  • 栄養処理による食肉の高品質化:メタボローム及び遺伝子発現による代謝調節の解析

    2017.4 - 2020.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

    藤村忍, 太田能之, 門脇基二

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    Authorship:Principal investigator  Grant type:Competitive

    Grant amount:\12700000 ( Direct Cost: \8890000 、 Indirect Cost:\3810000 )

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  • 米胚乳・米糠タンパク質の多様な新規機能性の探索と機構解析

    2017.4 - 2019.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

    門脇基二, 藤村忍, 久保田真敏

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    Authorship:Collaborating Investigator(s) (not designated on Grant-in-Aid)  Grant type:Competitive

    Grant amount:\4900000 ( Direct Cost: \3430000 、 Indirect Cost:\1470000 )

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  • Analysis of physico-chemical properties of pork / improvement of meat quality by dietary amino acids

    2017.4 - 2019.3

    JRA 

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    Authorship:Principal investigator 

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  • 豚肉の理化学特性解析と飼料による高品質化

    2017.4 - 2018.3

    公益財団法人 全国競馬・畜産振興会  受託研究(一般受託研究) 

    藤村忍, 高田良三, 西海理之

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    Authorship:Principal investigator  Grant type:Competitive

    Grant amount:\7976000

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  • 自給飼料を活用した豚肉・鶏肉・鶏卵の差別化技術および低コスト生産技術の開発(鶏肉)

    2016.4 - 2019.3

    農業・食品産業技術総合研究機構  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\7700000

    農林水産省革新的技術開発・緊急展開事業(うち地域戦略プロジェクト)「自給飼料を活用した豚肉・鶏肉・鶏卵の差別化技術および低コスト生産技術の開発」において鶏肉の事業を担当。

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  • 咀嚼嚥下状態に応じた米加工食品の開発:米を原料とした介護食品の標準化

    2016.3 - 2019.4

    新潟県  受託研究(一般受託研究) 

    藤村忍, 井上誠, 西海理之 ほか

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    Authorship:Principal investigator  Grant type:Competitive

    Grant amount:\7000000

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  • 飼料用米の給与による畜産物の差別化技術及び家畜の健全性向上技術の開発:飼料用米を利用した鶏肉の官能特性制御技術の開発

    2015.4 - 2016.3

    農研機構  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\3500000

    農林水産省委託プロジェクト研究「飼料用米の給与による畜産物の差別化技術及び家畜の健全性向上技術の開発」において、飼料用米の活用による鶏肉・鶏卵の差別化技術の開発:飼料用米を利用した鶏肉の官能特性制御技術の開発を担当。

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  • 栄養処理による食肉の呈味制御:遺伝子及びメタボローム解析と代謝調節による高品質化

    2014.4 - 2017.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

    Grant amount:\3800000 ( Direct Cost: \2590000 、 Indirect Cost:\1210000 )

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  • 次世代型生体調節因子としてのアミノ酸の新規機能性の探索と有効性の検証

    2011.4 - 2014.3

    日本学術振興会  科学研究費助成事業  基盤研究(A)

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    Grant type:Competitive

    Grant amount:\500000 ( Direct Cost: \350000 、 Indirect Cost:\150000 )

    次世代型生体調節因子としてのアミノ酸の新規機能性の探索と有効性の検証の研究

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  • 肝臓・消化管オートファジーの栄養素センシング/シグナリング機構

    2011.4 - 2014.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

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    Grant type:Competitive

    Grant amount:\1000000 ( Direct Cost: \670000 、 Indirect Cost:\330000 )

    肝臓・消化管オートファジーの栄養素センシング/シグナリング機構の研究

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  • 栄養処理による食肉の呈味制御:遺伝子発現及びメタボローム解析による高品質化

    2011.4 - 2014.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

    Grant amount:\4000000 ( Direct Cost: \2800000 、 Indirect Cost:\1200000 )

    筋肉のアミノ酸、特にグルタミン酸の生合成を特定食餌アミノ酸により調節するモデルを得た。このときグルタミン酸自体の投与では、筋肉に影響せず、他の特定アミノ酸により可能となった。このモデルを利用し、遺伝子発現およびメタボローム解析を用いて代謝メカニズムの解明を行う。これにより呈味性に優れた食肉を効率的に生産するための技術開発に発展させる。

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  • 自給飼料を基盤とした国産畜産物の高付加価値化技術の開発:鶏における飼料用米の機能性による高品質鶏肉生産技術の開発

    2010.4 - 2015.3

    農林水産省/東北大学  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\10935000

    東北大学を代表として15機関により、農林水産省委託プロジェクト研究「自給飼料を基盤とした国産畜産物の高付加価値化技術の開発」において、鶏における飼料用米の機能性による高品質鶏肉生産技術の開発を実施。

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  • 食肉軟化技術の開発:高圧処理食肉の栄養・消化性評価

    2010.3 - 2013.3

    にいがた産業創造機構、新潟県  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\7800000

    科学技術振興機構(JST)の助成による新潟県地域結集型研究開発プログラム「食の高付加価値化に資する基盤技術の開発」において、食肉軟化技術の開発:高圧処理食肉の栄養・消化性評価を担当。

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  • 栄養処理による食肉呈味向上モデル家畜の呈味制御:遺伝子発現を用いた調節機構の研究

    2008.4 - 2011.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

    Grant amount:\3000000 ( Direct Cost: \2100000 、 Indirect Cost:\900000 )

    飼料アミノ酸による筋肉のアミノ酸代謝の調節モデルを用い、代謝メカニズムの解明を行う。これにより、呈味性に優れた食肉を開発する。

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  • 食肉軟化技術の開発:高圧処理食品の呈味性評価

    2008.1 - 2010.3

    にいがた産業創造機構、新潟県  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\4450000

    科学技術振興機構(JST)の助成による新潟県地域結集型研究開発プログラム「食の高付加価値化に資する基盤技術の開発」において、高圧処理食品の品質、呈味性評価を担当。

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  • アミノ酸の筋肉蛋白質合成特異的促進能力を応用した飼料アミノ酸要求量の精密化

    2007.4 - 2011.3

    日本学術振興会  科学研究費助成事業  基盤研究(B)

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    Grant type:Competitive

    Grant amount:\1200000 ( Direct Cost: \840000 、 Indirect Cost:\360000 )

    生体アミノ酸の動態から、新たに代謝制御メカニズムの解明を行った。アミノ酸には蛋白質代謝調節機能があり、アミノ酸の中でも特に、バリン欠乏などの条件が蛋白質合成を著しく低下させることを明らかにし、培養細胞と生体アミノ酸分析、遺伝子発現解析等を用いて、蛋白質合成制御機構の解明を行った。

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  • 栄養処理による食肉呈味向上モデル家畜の呈味調節:遺伝子発現を用いた調節機構の解析

    2006.4 - 2008.3

    日本学術振興会  科学研究費助成事業  基盤研究(C)

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    Grant type:Competitive

    Grant amount:\2500000 ( Direct Cost: \2170000 、 Indirect Cost:\330000 )

    栄養処理による食肉呈味向上モデル家畜の呈味調節:遺伝子発現を用いた調節機構の解析

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  • 地鶏肉評価手法確立委託事業

    2005.11 - 2007.3

    (社)日本種鶏孵卵協会  受託研究(一般受託研究) 

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    Grant type:Competitive

    Grant amount:\7848000

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  • 栄養処理による食肉呈味低下モデル家畜を用いた食肉の呈味形成メカニズムの研究

    2004.4 - 2006.3

    科学研究費助成事業  奨励研究(A)→若手研究(B)

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    Grant type:Competitive

    Grant amount:\2100000 ( Direct Cost: \2100000 )

    栄養処理による「食肉の呈味低下モデル家畜」を作出し、食肉呈味の形成メカニズムを研究した。

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  • 栄養処理による食肉呈味向上モデル家畜の呈味調節:遺伝子解析を用いた調節機構の研究

    2004.4 - 2006.3

    日本学術振興会  科学研究費助成事業  若手研究(B)

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    Grant type:Competitive

    Grant amount:\2500000 ( Direct Cost: \2500000 )

    栄養処理による食肉呈味向上モデル家畜の呈味調節として、遺伝子解析を用いた調節機構の研究を実施した。

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  • 鶏肉の評価法の開発-特に,味,かたさ,香り評価法の確立-

    2001.4 - 2003.3

    (社)畜産技術協会  受託研究 

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    Grant type:Competitive

    Grant amount:\4000000

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  • 栄養処理による食肉呈味低下モデル家畜を用いた食肉の呈味形成要因の研究

    1999.4 - 2001.3

    科学研究費助成事業  奨励研究(A)

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    Grant type:Competitive

    Grant amount:\2200000 ( Direct Cost: \2200000 )

    栄養処理による「食肉の呈味低下モデル家畜」の作出の条件を検討し、エネルギー量等の調節で作出したモデルから得た食肉を試料として、食肉呈味の形成メカニズムを研究した。

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  • 飼料及び飼養条件による食肉品質、特にうま味の向上に関する基礎的研究-肉の呈味有効成分と血漿及び飼料成分の相関解析

    1997.4 - 1998.3

    民間財団等  うま味研究会「うま味研究助成」 

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    Grant type:Competitive

    Grant amount:\600000 ( Direct Cost: \600000 )

    飼料及び飼養条件による食肉品質、特にうま味の向上に関する基礎的研究-肉の呈味有効成分と血漿及び飼料成分の相関解析

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Teaching Experience

  • 現場訪問とデータから読み解く新潟の今 -新潟地域産業の可能性を探る- I

    2022
    Institution name:新潟大学

  • スタディ・スキルズAIa

    2022
    Institution name:新潟大学

  • Topics in Food Sciences

    2022
    Institution name:新潟大学

  • 応用生命・食品科学セミナーI

    2022
    Institution name:新潟大学

  • スタディ・スキルズAIIa

    2022
    Institution name:新潟大学

  • 現場訪問とデータから読み解く新潟の今 -新潟地域産業の可能性を探る- II

    2022
    Institution name:新潟大学

  • 課題演習B(課題研究)

    2022
    Institution name:新潟大学

  • 農学入門II

    2021
    Institution name:新潟大学

  • 農学入門I

    2021
    Institution name:新潟大学

  • 課題演習A

    2021
    Institution name:新潟大学

  • 食品科学概論

    2020
    Institution name:新潟大学

  • 食品加工技術論

    2020
    Institution name:新潟大学

  • 生物統計学

    2020
    Institution name:新潟大学

  • 応用生命・食品科学特論

    2020
    Institution name:新潟大学

  • スタディ・スキルズA a

    2020
    Institution name:新潟大学

  • 食品科学プログラム実地見学

    2020
    Institution name:新潟大学

  • 食品科学演習Ⅰ

    2020
    Institution name:新潟大学

  • 領域概説 F (農学)

    2020
    Institution name:新潟大学

  • 食品科学演習Ⅱ

    2020
    Institution name:新潟大学

  • 農学入門Ⅱ

    2019
    Institution name:新潟大学

  • 農学入門Ⅰ

    2019
    Institution name:新潟大学

  • 現場訪問とデータから読み解く新潟の今 -新潟地域産業の可能性を探る-

    2018
    -
    2021
    Institution name:新潟大学

  • 自然科学総論Ⅳ

    2018
    Institution name:新潟大学

  • 栄養生化学

    2017
    Institution name:新潟大学

  • 食と健康の科学

    2017
    Institution name:新潟大学

  • 新潟の農林業

    2017
    Institution name:新潟大学

  • 栄養生理生化学

    2017
    -
    2019
    Institution name:新潟大学

  • 動物生理化学

    2017
    Institution name:新潟大学

  • 統合化学入門

    2017
    Institution name:新潟大学

  • 特許・経営および製品開発入門

    2016
    Institution name:新潟大学

  • Topics in Food Sciences

    2016
    -
    2017
    Institution name:新潟大学

  • 学校安全計画と地域防災

    2016
    Institution name:新潟大学

  • スタディ・スキルズA2

    2015
    -
    2016
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅲ

    2015
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅲ

    2015
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅢ

    2015
    Institution name:新潟大学

  • 応用生命・食品科学概論

    2014
    -
    2020
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅱ

    2014
    -
    2015
    Institution name:新潟大学

  • 応用生命・食品科学演習(学会発表)

    2014
    Institution name:新潟大学

  • 応用生物化学概論

    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

  • 生命・食料科学博士特定研究Ⅰ

    2013
    -
    2014
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅠ

    2013
    -
    2014
    Institution name:新潟大学

  • 外国語論文解説・討論Ⅰ

    2013
    -
    2014
    Institution name:新潟大学

  • 生命・食料科学博士セミナーⅡ

    2012
    -
    2015
    Institution name:新潟大学

  • 生命・食料科学博士特定研究Ⅱ

    2012
    -
    2015
    Institution name:新潟大学

  • 研究発表演習・発表

    2012
    Institution name:新潟大学

  • 食品・栄養科学演習Ⅰ

    2011
    -
    2020
    Institution name:新潟大学

  • 食品・栄養科学演習Ⅱ

    2011
    -
    2020
    Institution name:新潟大学

  • 食品・栄養科学実験

    2010
    -
    2020
    Institution name:新潟大学

  • 実地見学

    2010
    -
    2020
    Institution name:新潟大学

  • 新潟の農業

    2010
    -
    2020
    Institution name:新潟大学

  • 食肉制御論

    2008
    Institution name:新潟大学

  • 動物栄養生理学

    2007
    Institution name:新潟大学

  • 生物学実験

    2007
    Institution name:新潟大学

  • 動物栄養学

    2007
    Institution name:新潟大学

  • 生物学

    2007
    -
    2020
    Institution name:新潟大学

  • 飼料学

    2007
    -
    2020
    Institution name:新潟大学

  • 生命と環境の化学 I

    2007
    -
    2020
    Institution name:新潟大学

  • 応用生物化学科インターンシップ

    2007
    -
    2013
    Institution name:新潟大学

  • 食肉制御論II

    2007
    Institution name:新潟大学

▶ display all