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Associate Professor |
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TSUJI Akira Associate Professor |
Degree 【 display / non-display 】
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博士（農芸化学） ( 2013.03 東京農業大学 )
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修士（農芸化学） ( 2010.03 東京農業大学 )
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Associate Professor
2026.04
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Tokyo University of Agriculture Junior College Department of Brewing and Fermentation Research Assistant
2013.04 - 2016.03
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Tokyo University of Agriculture Junior College Department of Brewing and Fermentation Assistant Professor
2016.04 - 2018.03
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Tokyo University of Agriculture Faculty of International Agriculture and Food Studies Department of International Agricultural Development Assistant Professor
2018.04 - 2019.03
External Career 【 display / non-display 】
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Takasaki University of Health and Welfare Faculty of Agriculture Department of Applied Biological Science Assistant Professor
2024.04 - 2026.03
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Takasaki University of Health and Welfare Faculty of Agriculture, Department of Applied Biological Science Assistant Professor
2019.04 - 2024.03
Professional Memberships 【 display / non-display 】
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日本きのこ学会
2026.05
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日本健康医学会
2013.08
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実践総合農学会
2013.04
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みりん研究会
2013.04
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日本食品保蔵科学会
2012.04
Research Areas 【 display / non-display 】
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Life Science / Food sciences
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Life Science / Applied microbiology
Papers 【 display / non-display 】
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Tsuji Akira, Okada Sanae
JOURNAL OF JAPAN HEALTH MEDICINE ASSOCIATION 34 ( 4 ) 422 - 427 2026.01
Authorship：Lead author, Corresponding author Language：Japanese Publisher：JAPAN HEALTH MEDICINE ASSOCIATION
<p>We isolated histamine-producing lactic acid bacteria from soy sauce mash, and the characteristics of plasmid containing in them were examined to explore their potential application in suppressing histamine production. Two strains No.4 and No.6 of histamine-producing <i>Tetragenococcus halophilus</i> from soy sauce mash were confirmed to harbor plasmids, designated pHDC‐N4 and pHDC‐N6, encoding pyruvoyl-type histidine decarboxylase (HDC) genes, respectively. Plasmid curing with mitomycin C resulted in the loss of histamine-producing ability, indicating that the HDC genes are plasmid-encoded. Restriction fragment length polymorphism analysis revealed that pHDC‐N4 and pHDC‐N6 harbor distinct genetic sequences, demonstrating plasmid diversity even among strains isolated from soy sauce mash produced by the same manufacturer. Finally, competitive cultivation experiments between histamine-producing and non-producing strains isolated from the same soy sauce mash suggested that the growth characteristics of non-producing strains contribute to the suppression of histamine production. These findings indicate that, effective suppression of histamine production during soy sauce fermentation requires careful consideration of the growth properties of the selected non-producing strains.</p>
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Resistant Protein Content and Bile Acid Adsorption Capacity of Mirin Lees Reviewed
Tsuji Akira, Okada Sanae
JOURNAL OF JAPAN HEALTH MEDICINE ASSOCIATION 34 ( 3 ) 375 - 380 2025.10
Authorship：Lead author, Corresponding author Language：Japanese Publisher：JAPAN HEALTH MEDICINE ASSOCIATION
<p>In order to promote the efficient utilization of mirin lees, a byproduct of the pressing stage in mirin production, its functional properties were examined. This study evaluated the resistant protein (RP) content and bile acid adsorption capacity of mirin lees. SDS-PAGE detected RP in all mirin lees collected, suggesting it as a type of prolamin common to sake lees and rice koji. Additionally, while the total protein content of mirin lees was comparable to that of sake lees, RP content was lower in mirin lees than in sake lees. Moreover, the adsorption capacity of mirin lees was limited compared to that of sake lees, possibly due to the influence of yeast and lactic acid bacteria cell wall components present in sake lees. Taken together, mirin lees show potential as a functional food ingredient.</p>
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35 ( 4 ) 195 - 203 2025.05
Language：Japanese Publishing type：Research paper (scientific journal)
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Dipeptidyl peptidase 4 inhibitory activity of commercially fermented soybean, natto. Reviewed
Akira Tsuji, Hiroshi Tachi
Trace Nutrients Research 40 14 - 19 2023.11
Authorship：Lead author, Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
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Aqueous Dried Okara Fermented with Lactic Acid Bacteria Capable of Reducing Fatty Acid Hydroperoxides Reviewed
48 ( 5 ) 213 - 220 2022.09
Language：Japanese Publishing type：Research paper (scientific journal)
Misc 【 display / non-display 】
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発酵食品の基礎と納豆の機能性 Invited Reviewed
辻聡
日本食品安全協会会誌 21 ( 1 ) 369 - 375 2026.01
Authorship：Lead author, Last author, Corresponding author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (scientific journal) Publisher：日本食品安全協会
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Dipeptidyl Peptidase 4 Inhibitory Peptide of Fermented Soybean, Natto Invited
Akira TSUJI
120 ( 7 ) 2025.07
Authorship：Lead author, Last author, Corresponding author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (scientific journal)
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醤油醸造において優良な Tetragenococcus halophilusを添加する意義 Invited Reviewed
Japanese Journal of Lactic Acid Bacteria 31 ( 1 ) 46 - 46 2020.03
Authorship：Lead author Publisher：Japan Society for Lactic Acid Bacteria
DOI： 10.4109/jslab.31.46
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培養法による醤油諸味中のヒスタミン生成Tetragenococcus halophilusの判別
松本美樹, 鈴木昂徳, 高杉菜な子, 辻聡, 舘博
醤油の研究と技術 46 ( 1 ) 2020
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納豆による糖尿病予防効果とペプチド Invited
辻聡、舘博
食と医療 ２０１９ ＦＡＬＬーＷＩＮＴＥＲ 11 28 - 34 2019.10
Authorship：Lead author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)
Honours, Awards and Prizes 【 display / non-display 】
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日本醤油技術賞（応用の部）
2019.10 日本醤油協会、一般財団法人日本醤油技術センター 培養法による醤油諸味中のヒスタミン生成Tetragenococcus halophilusの判別
松本美樹, 鈴木昂徳, 高杉菜な子, 辻 聡, 舘博.
Award type：Award from publisher, newspaper, foundation, etc.
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優秀発表賞
2014.09 日本微生物資源学会 醤油諸味から分離されたヒスタミン生成乳酸菌の性質
Award type：International academic award (Japan or overseas) Country：Japan
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日本乳酸菌学会優秀発表賞
2011.07 日本乳酸菌学会 炭酸固定酵素の共発現がLactobacillus plantarum VL103株のコハク酸合成経路に与える影響
Award type：International academic award (Japan or overseas) Country：Japan
Scientific Research Funds Acquisition Results 【 display / non-display 】
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DPP4阻害活性ペプチドを主軸とした発酵性大豆食品の評価と改良
Grant number：22K05544 2022.04 - 2025.03
日本学術振興会 科学研究費助成事業 基盤研究(C)
辻 聡
Grant amount：\3510000 （ Direct Cost: \2700000 、 Indirect Cost：\810000 ）
Other External Funds 【 display / non-display 】
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群馬県産有機桑育カイコの食料利用 に向けた食品機能研究
2025.04 - 2026.03
公益財団法人 飯島藤十郎記念食品科学振興財団 学術研究助成金
Authorship：Coinvestigator(s)
Grant amount：\4400000
Presentations 【 display / non-display 】
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納豆のDipeptidyl peptidase 4阻害活性についての広域調査 Invited
辻聡
第16回 納豆健康学セミナー 2021.03
Event date： 2021.03
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納豆のDipeptidyl peptidase Ⅳ阻害物質に関する研究（第4報） International conference
辻聡、池田祐希乃、舘博
第28回日本健康医学会総会 2018.11
Event date： 2018.11
Language：Japanese Presentation type：Oral presentation (general)
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ダージリン紅茶の特徴的な香気成分と微量元素との関連について International conference
海野菜々香、白井智美、辻聡、舘博
第28回日本健康医学会総会 2018.11
Event date： 2018.11
Language：Japanese Presentation type：Oral presentation (general)
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混合発酵茶の新規開発 International conference
川上桃子、辻聡、白井智美、舘博
第28回日本健康医学会総会 2018.11
Event date： 2018.11
Language：Japanese Presentation type：Oral presentation (general)
Teaching Experience 【 display / non-display 】
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食品分析学実験
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調味料生産学実験
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食品製造学
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植物性食品製造学
Committee Memberships 【 display / non-display 】
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日本健康医学会 第23回総会運営委員
2013.11
Committee type：Academic society
Social Activities 【 display / non-display 】
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カレッジ講座「親子で米味噌造り」
2015.07
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カレッジ講座「本みりんの力を探る」
2013.04
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高大連携授業「醤油を科学する」
2013.04 - 2016.03
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カレッジ講座「舘博と行く三河みりんと白醤油の里、碧南をたずねて」
2013.04 - 2015.03
Attractiveness of Research 【 display / non-display 】
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身近な発酵食品は、多様な微生物が関与して作られています。これらは、いまだ明らかにされていない能力や機能性があり、様々な可能性に満ちています。大学でこれらの謎を一緒に解き明かしていきましょう。