Updated on 2026/03/14

写真a

 
SHARULA
 
Organization
Food & Health Innovation Center Specially Appointed Assistant Professor
Title
Specially Appointed Assistant Professor
External link

Degree

  • 博士（農学） ( 2023.9   新潟大学 )

  • 修士（農学） ( 2019.9   新潟大学 )

Research Interests

  • 官能評価

  • アミノ酸代謝

  • 食品科学

  • 美味しさ

Research Areas

  • Life Science / Animal production science  / アミノ酸代謝

  • Life Science / Food sciences

Research History (researchmap)

  • Niigata University   Specially Appointed Assistant Professor

    2026.1

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  • Niigata University   Specially Appointed Assistant Professor

    2025.11 - 2025.12

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  • 株式会社食環境衛生研究所   食品衛生ラボラトリー事業部   食品分析担当

    2024.4 - 2025.9

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Research History

  • Niigata University   Specially Appointed Assistant Professor

    2026.1

  • Niigata University   Social Cooperation Promotion Organization   Specially Appointed Assistant Professor

    2025.11 - 2025.12

Education

  • Niigata University   Graduate School of Science and Technology   生命・食料科学専攻

    - 2023.9

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    Country： Japan

    Notes： 博士後期課程

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  • Niigata University   Graduate School of Science and Technology   生命・食科学専攻

    - 2019.3

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    Country： Japan

    Notes： 博士前期課程

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  • 内モンゴル農業大学   食品科学とエンジニアリング   食品科学とエンジニアリング

    - 2012.6

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    Country： China

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Papers

  • The short‐term feeding of low‐ and high‐histidine diets prior to market affects the muscle carnosine and anserine contents and meat quality of broilers Reviewed

    Sharula, Shinichi Kai, Toru Okada, Saki Shimamoto, Shinobu Fujimura

    Animal Science Journal   2023.6

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    Authorship：Lead author   Publishing type：Research paper (scientific journal)   Publisher：Wiley  

    Abstract

    Functional dipeptides carnosine and anserine are abundant in muscle. We determined the effect of short‐term dietary histidine (His) content on muscle carnosine and anserine contents and meat quality of broilers. Three groups of 28‐day‐old female broilers were fed diets with His contents of 67%, 100%, or 150% of requirement for 10 days before market (His contents 0.21%, 0.32%, and 0.48%, respectively). The carnosine and anserine contents of 0‐h aged muscle significantly increased with dietary His content; in particular, the carnosine content was 162% higher in the His 0.48% group than in the His 0.32% group. The contents of both peptides also increased with dietary His content in 48‐h aged muscle, but carnosine was not detected in 0‐ and 48‐h aged muscle of the His 0.21% group. The drip loss, cooking loss, shear force, and pH of meat were not affected by the dietary His content. The 2‐thiobarbituric acid‐reactive substances contents of 24‐ and 48‐h aged muscles were lower in the His 0.48% group than in the other groups, and the a* and b* values were lower in the His 0.21% group. These results suggest that short‐term dietary His content affects imidazole dipeptide contents, antioxidative capacity, and color of broiler meat.

    DOI： 10.1111/asj.13856

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    Other Link： https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13856

Presentations

  • Effect of poultry manure on crop growth.

    Shinya Yamada, Sharula, Iffet Cakirsoy, Takuji Miyamoto, Saki Shimamoto, Shinobu Fujimura, Yoshikata Motonaga, Kuni Sueyoshi, Norikuni Ohtake

    KAAB International Symposium 2023 on “Frontiers in Ecologically Friendly Crop Production”  2023 

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  • 食餌性アミノ酸による食肉のイミダゾールジペプチド量 の調節と肉質に関する研究. Invited

    藤村忍, Sharula, 甲斐慎一, 島元紗希

    カルノシン・アンセリン研究会  2023 

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  • 食餌性ヒスチジンの短期給与 が鶏の筋肉イミダゾールジペプチド量および代謝関連物質に及ぼす影響.

    源代暢, Zinovyeva Olga, Sharula, 甲斐慎一, 島元紗希, 藤村忍

    日本アミノ酸学会  2023 

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  • 食餌性メチオニンによる筋肉カルノシン・ア ンセリンの調節の可能性.

    佐藤寛太, 甲斐慎一, 小関雛, Sharula, 島元沙希, 藤村忍

    日本食肉学会  2022 

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  • Regulation of muscle carnosine and anserine levels by dietary methionine

    Kanta Sato, Shinichi Kai, Hina Koseki, Sharula, Saki Shimamoto, Shinobu Fujimura

    International Congress of Meat Science and Technology  2022 

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  • Effect of dietary supplementation of dried bonito by-product on carnosine and anserine in broiler chicken muscle.

    Sharula, Shota Higuchi, Yokio Shima, Yoshiko Imai, Norikuni Ohtake, Saki Shimamoto, Shinobu Fujimura

    International Congress of Meat Science and Technology  2022 

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  • 食餌性ヒスチジンによる筋肉イミダゾー ルジペプチドの代謝調節.

    Sharula, 佐藤寛太, 甲斐慎一, 島元紗希, 藤村忍

    日本食肉学会  2022 

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

    Sharula, Shinichi Kai, Saki Shimamoto, Shinobu Fujimura

    7 th International Symposium on Strategies for Sustainability in Food Production, Agriculture and the Environment  2021 

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

    Sharula, Shinichi Kai, Saki Shimamoto, Shinobu Fujimura

    KAAB International Symposium 2021 on“Biostimulants: Defending the Future of Crops in Harmony with Nature”  2021 

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Research Projects

  • 機能性成分 Car が食肉における呈味性に関する研究

    2022.10 - 2023.3

    System name：令和４年度 U-goグラント

    Awarding organization：新潟大学 研究統括機構

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    Authorship：Principal investigator 

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  • カルノシンが食肉の美味しさへ与える影響

    2021.10 - 2023.3

    System name：JST 次世代研究者挑戦的研究プログラム

    Awarding organization：新潟大学

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    Authorship：Principal investigator 

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