Papers - TSUJII Yoshimasa
-
Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 10 ) 467 - 471 2022.10
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>In this study, we investigated the effects of temperature during the ripening period (August temperatures in the production area) on the appearance quality, enzyme activity, taste, and viscoelasticity of rice produced using the “Koshihikari” rice cultivar. (1) The percentage of cracked and broken grains increased with increase in temperature during the ripening period. (2) A positive correlation was found between α-amylase activity and the ratio of immature white grains (r=0.92). (3) The taste and hardness decreased with an increase in temperature during the ripening period.</p>
DOI： 10.3136/nskkk.69.467
-
Relationship with Rice Taste of Rice Endosperm Glycolytic Enzyme Activity Amount and Viscoelasticity
Nishimoto Yuuki, Tsujii Yoshimasa, Hayakawa Ryouta, Takano Katsumi, Fujita Akiko
Nippon Shokuhin Kagaku Kogaku Kaishi 69 ( 3 ) 81 - 99 2022.03
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to clarify the rice endosperm glycolytic enzyme activity and the viscoelasticity affect the taste evaluation of polished rice of different varieties, production areas, and production years, as an applied study that reflects the actual conditions of rice in circulation. That is, the level of each enzyme activity of various polished rice was quantified, and the differences were examined. In addition, viscoelasticity measurements of cooked rice and a taste evaluation test were carried out. We investigated the relationship between enzyme activity and viscoelasticity with taste, and obtained the following findings. 1. The level of enzyme activity had a high correlation with the hardness of cooked rice and the freshness of polished rice. 2. Among the enzymes, the level of β-galactosidase activity had the highest correlation with taste. 3. The viscoelasticity affected the taste of cooked rice and was particularly highly correlated with the hardness and stickiness of cooked rice. 4. The higher the activity levels of the starch-degrading and cell wall polysaccharide-degrading enzymes, the softer the cooked rice. 5. The results of the taste sensory evaluation test and the index of the “Shokumi Kanteidan” obtained from the appearance, hardness, stickiness, and freshness of cooked rice showed a correlation with the level of enzyme activity and the viscoelasticity.</p>
DOI： 10.3136/nskkk.69.81
-
Comparison study on the difference in taste between meat products and alternative meat products using soy protein
Yonezawa Kayo, Tsujii Yoshimasa
Abstracts of the Annual Meeting of the Japan Society of Cookery Science 33 ( 0 ) 89 2022
Language：Japanese Publisher：The Japan Society of Cookery Science
-
Application of Eggshell in Paddy Rice Cultivation Expands the Utility Value of Cooked Rice
Tsujii Yoshimasa
Nippon Shokuhin Kagaku Kogaku Kaishi 68 ( 9 ) 390 - 394 2021.09
Language：Japanese Publisher：Japanese Society for Food Science and Technology
<p>The purpose of this study was to examine the effect of the application of eggshells to rice fields for calcium fortification on the quality of the cooked rice. The protein content and the amylose rate of each polished rice sample were not different from those of the control sample, and the taste analyzer values were almost the same. No clear difference in the calcium content of rice endosperm could be confirmed. However, the surface and overall hardness of the cooked rice grown with 100 or 200 kg of eggshell/10 a were increased in comparison to those of the control, and the stickiness of the surface also tended to be increased. Moreover, the characteristic value of the expansion volume of the cooked rice was increased, and it was inferred that the thermal behavior of the cell wall had changed, which affected the hardness and graininess of the cooked rice. In addition, the enzyme activity of the rice endosperm was lower than that of the control, and the absorbance at the maximum absorption wavelength of the iodine absorption spectrum of the eluted starch during cooking was increased. From these results, it was demonstrated that the application of eggshells to rice fields improved the graininess of the cooked rice and tended to increase the stickiness. It was also suggested that the effect of eggshell application on the cooked rice was not due to an accumulation of calcium in rice endosperm, but a complex and indirect effect on metabolic changes.</p>
DOI： 10.3136/nskkk.68.390
-
Koyama Shota, Nemoto Yuko, Ichikawa Masahiro, Oka Daiki, Tsujii Yoshimasa, Noguchi Tomohiro, Takano Katsumi, Handa Akihiro
Food Science and Technology Research 27 ( 2 ) 293 - 300 2021
Language：English Publisher：Japanese Society for Food Science and Technology
<p>In this study, we analyzed the molecular properties and thermal behavior of dried egg white (DEW) proteins to understand the mechanisms underlying DEW gel hardening via dry-heat treatment. Dry-heat-treated DEW proteins displayed a higher surface negative charge and more isopeptide bonds, such as those in lanthionine and lysinoalanine. In addition, secondary structure and surface hydrophobicity measurements suggested that structural changes that occur during heating in solution were suppressed in dry-heat-treated DEW. The size of the protein aggregates did not change during heating in the diluted solution, and was almost the same as that of the gel structure unit.</p><p>These results indicated that the structural changes of the protein in solution were restricted due to isopeptide bonds, and that the surface negative charge of the protein caused intermolecular repulsion. Consequently, protein interactions were limited, and the proteins formed a finer and more homogeneous network, which is believed to harden the gel.</p>
DOI： 10.3136/fstr.27.293
-
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme
Koyama Shota, Tsujii Yoshimasa, Handa Akihiro
Food Science and Technology Research 27 ( 3 ) 491 - 496 2021
Language：English Publisher：Japanese Society for Food Science and Technology
<p>In this study, we investigated the role of ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYZ) as the major proteins involved in heat-induced gelation of egg white. OVT and LYZ deficient egg white (OLdEW) solutions were prepared from raw egg white (REW) subjected to heat treatment at 64 °C and centrifugation. OLdEW had almost the same native-OVA protein as in REW, confirmed by gel electrophoresis, differential scanning calorimetry, and surface hydrophobicity measurement. Texture profile analysis, syneresis rate measurement, and observation by scanning electron microscopy were performed for the heat-induced gels. The OLdEW gel had more porous and fibrous networks, resulting in less hardness, more resilience and compatible water holding capacity compared to the REW gel. These results suggest that OVA contributes to the water holding capacity and resilience in egg white gel, while OVT and LYZ contribute to enhanced gel hardness.</p>
DOI： 10.3136/fstr.27.491
-
Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White
Koyama Shota, Oka Daiki, Tsujii Yoshimasa, Takano Katsumi, Handa Akihiro
Food Science and Technology Research 26 ( 6 ) 789 - 795 2020
Language：English Publisher：Japanese Society for Food Science and Technology
<p>Egg white gelation is caused by protein unfolding and aggregation. Intermolecular disulfide bonds have been reported to contribute significantly to the formation and strengthening of gel networks. The covalent crosslinks lanthionine and lysinoalanine, which are collectively known as isopeptide bonds, are also generated in heated egg white proteins. However, little is known regarding the relationship between the isopeptide bonds and the gel properties. Here, we investigated the effect of isopeptide bonds produced during the heating of egg white on the protein aggregation and gel texture. Egg white proteins formed isopeptide bonds, and the number of the bonds increased with increasing temperature. These were mainly composed of lanthionine, which were easily formed in ovotransferrin and lysozyme. A significant correlation coefficient of 0.99 was found between the gel hardness and lanthionine content. These results suggested that lanthionine hardens the egg white gel through strengthening intermolecular crosslinks, resulting in network fortification.</p>
DOI： 10.3136/fstr.26.789
-
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins Reviewed
ONO Wataru (Tokyo Univ. Agriculture, Tokyo, JPN), OKA Daiki (Tokyo Univ. Agriculture, Tokyo, JPN), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo, JPN), NOGUCHI Tomohiro (Tokyo Univ. Agriculture, Tokyo, JPN)
Food Science and Technology Research 27 ( 6 ) 923 - 931 2021.11
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
-
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme Reviewed
KOYAMA Shota (Tokyo Univ. Agriculture, Tokyo, JPN), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo, JPN), HANDA Akihiro (Tokyo Univ. Agriculture, Tokyo, JPN), HANDA Akihiro (Kewpie Corp., Tokyo, JPN)
Food Science and Technology Research 27 ( 3 ) 491 - 496 2021.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Trigonelline Attenuates Lipopolysaccharide-Induced Nitric Oxide Production and Downregulates Inflammation Associated Gene Expressions Reviewed
AIZAWA Yumi (Tokyo Univ. Agriculture, Tokyo), SUZUKI Tsukasa (Tokyo Univ. Agriculture, Tokyo), SAITO Akihiro (Tokyo Univ. Agriculture, Tokyo), SATOH Kiyotoshi (Keio Univ., Yamagata), OGURA Tatsuki (Keio Univ., Yamagata), WAKAYAMA Masataka (Keio Univ., Yamagata), SOGA Tomoyoshi (Keio Univ., Yamagata), TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo), HOMMA Kazuhiro (Tokyo Univ. Agriculture, Tokyo), INOUE Hirofumi (Tokyo Univ. Agriculture, Tokyo)
46 ( 6 ) 275 - 280 2020.12
Language：English Publishing type：Research paper (scientific journal)
-
日本で育種された主なコメの理化学評価による米飯食味の網羅的解析 Invited
辻井良政
飯島藤十郎記念食品科学振興財団年報 34 450 - 454 2019.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (conference, symposium, etc.)
日本で育成されてきた品種を含む189種を用いて,理化学的特性の視点での食味や加工に重要な形質を検討した。炊飯特性値の解析から,モチ種,ウルチ種および在来種で分布が分かれることから,大きな形質の差異を数値化することができた。コシヒカリはウルチ種グループから理化学的特性値が少し異なっており,加熱吸水率,ヨウ素吸収波長等の測定値が明らかに他の品種に比べて小さいことがわかった。すなわち,炊飯調理で炊きたてを食べることに適する品種の特徴であると推察された。胚乳酵素活性量は,育成品種は,在来種よりも活性量が小さい傾向がみられ,種ごとにその様相に特徴があり,理化学的特性に影響を示すことが示唆された。米飯に含まれる低分子化合物量の様相もコシヒカリを中心に育成品種が分布していることから,遺伝的な背景が米飯の味質に影響を及ぼしていることが示唆された。これまで,これだけの品種の理化学的特性を網羅的に解析した報告はなく,育成品種特にコシヒカリは,在来品種および育成品種の中で特異的な形質を持っていることがわかった。コシヒカリの美味しさ要因について,特徴ある理化学的特性を有していることが示唆され,それを目標とした育種などへの応用が期待される。また,加工適正品種は用途ごとで解析することにより,その特徴を明らかにする可能性が示唆された。
-
コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響 Reviewed
木村圭一、堀清純、米澤加代、西堀史也、岡大貴、飯島健、齋藤彰宏、辻井良政、髙野克己
日本食品科学工学会誌 66 ( 5 ) 159 - 169 2019.05
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
-
Effect of Good Eating Quality Gene Loci of Koshihikari on the Composition of Low Molecular Weight Compounds of Polished and Cooked Rice Reviewed
Keiichi Kimura, Kiyosumi Hori*, Kayo Yonezawa, Fumiya Nishibori, Daiki Oka, Ken Iijima, Akihiro Saito, Yoshimasa Tsujii, Katsumi Takano
Japanese Society for Food Science and Technology 66 ( 5 ) 159 - 169 2019
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
Koshihikari, a highly palatable Japanese rice cultivar, has been the most widely distributed rice cultivar in Japan for the past 40 years. Gene loci that improve the eating quality of rice were detected on the short arm of chromosome 3 in Koshihikari. However, the physicochemical characteristics of cooked rice with the gene loci for good eating quality have not yet been elucidated. In this study, we analyzed low molecular weight compounds that may influence the characteristics of polished rice, or the taste of cooked rice and cooking water using chromosome substitution lines from Koshihikari and Nipponbare. Results showed that the profiles of low molecular weight compounds of Koshihikari and Nipponbare differed in each of the polished rice, cooked rice and cooking water. Profiles of the substitution lines of Nipponbare background with the gene loci from Koshihikari more closely resembled the profiles of Koshihikari and vice versa. Interestingly, the composition of low molecular weight compounds in addition to glutamic acid and aspartic acid, both of which are well-known contributors to good taste, differed between the lines with and without the gene loci for good eating quality. These results suggest that the gene loci alter the content of some compounds that were previously not reported as contributing factors in rice palatability
DOI： https://www.jstage.jst.go.jp/article/nskkk/66/5/66_159/_article/-char/ja/
-
Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars Reviewed
Ken Iijima, Keitaro Suzuki, Kiyosumi Hori, Kaworu Ebana, Keiichi Kimura, Yoshimasa Tsujii & Katsumi Takano
Bioscience, Biotechnology, and Biochemistry 83 ( 3 ) 502 - 510 2018.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
サツマイモを発酵させた対馬の伝統食品「せんだんご」のデンプン特性について Invited Reviewed
岡大貴, 野口智弘 (東京農大 応用生物科学 食品加工技セ), 西堀史也, 辻井良政, 高野克己 (東京農大 応用生物科学), 内野昌孝 (東京農大 生命科学)
日本食品保蔵科学会誌 44 ( 5 ) 173 - 178 2018.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
サツマイモを発酵させて作られる対馬の伝統食品「せんだんご」の加工特性およびその加工品である「ろくべえ」の特徴的な物性を示す要因を明らかにするため,せんだんごデンプンと原料であるサツマイモデンプンのゲル粘度および理化学的特性,アミロペクチンの側鎖長解析の比較検討を行った。せんだんごデンプンは発酵による分解でデンプン粒表面に凸凹や微孔が観察され,糊液の粘度が高く老化しやすい性質を示し,デンプンゲルは硬く弾力性や粘性がある特徴を示した。以上の性状は,アミロペクチンが発酵によって分解されアミロース比率が高くなると共に,アミロペクチン単位鎖長の最外殻に存在するA鎖およびB1鎖が分解され長鎖長比率が高くなることで発現されることを明らかにした。
-
玄米の期継続摂取(90日間)による血中コレステロール値低減効果の検証 Reviewed
横山千鶴子,前田雪恵,石川幸枝,鈴木 司,小林謙一,辻井良政,髙野克己,中川 徹,山本祐司,
日本食生活学会誌 28 ( 2 ) 89 - 95 2017.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
血中コレステロール高値のヒトにおいて、1日当たり160 g 程度の玄米食摂取で改善がみられた。本研究によって食生活を極力変更せず、無理のない玄米を用いた食生活の介入が健康へと繋がる可能性が示唆された。
-
OsMYC2 mediates numerous defence-related anscriptional changes via jasmonic acid signalling in rice Reviewed International journal
Satoshi Ogawaa, Ryouka awahara-Mikib, Koji iyamotoc, Hisakazu Yamanec, Hideaki Nojiria,Yoshimasa Tsujii, , Kazunori Okadaa,
Biochemical and Biophysical Research Communications 486 ( 3 ) 796 - 803 2017.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
A substantialchange was noted in the expression of distinct types of ranscription factors, such as MYB-type factors, likelydepicting the importance of OsMYC2 in not only defence responses but also other orphogenetic events. Our findings
provide fundamental information to understand the overall functions of MYC2 in JA signalling in monocotyledonous
plants, which might yield agricultural benefits -
米デンプンの糊化および粘度挙動に対する内在タンパク質および脂質の影響 Reviewed
塩野弘二 , 辻井良政, 高野克己, 野口智弘
日本食品保蔵科学会誌 43 ( 2 ) 71 - 75 2017.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
米デンプンの糊化,粘度挙動に与える同デンプンに内在するタンパク質および脂質の影響を解析した。これらタンパク質および脂質はデンプンの吸水力,溶解率を低下させる要因であり,その影響はタンパク質が大きかった。粘度挙動解析の結果から,これらタンパク質および脂質はデンプンの糊化開始温度を上昇させること,特にタンパク質は膨潤も抑制することを明らかにした。
-
The Rice Grain Localization of Endosperm Enzyme Activity Reviewed International journal
KAZAMI Machiko, TSUJII Yoshimasa, UCHINO Masataka, SAKAGUCHI Eiichiro, TAKANO Katsumi
Food Science and Technology Research 23 ( 1 ) 796 - 803 2017.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
α-glucosidase were similar between the inner and outer layers. In contrast, the activities of esterase lipase (C8), valine allyl amidase, cystine allyl amidase, trypsin, β-glucosidase, α-mannosidase, α-amylase, and polygalacturonase were greater in the outer layer. Thus, these results showed that measurement of rice endosperm enzyme activity could be used to assess enzyme localization.
-
Extraction and Identification of Rice, Maize, Wheat, Sweet Potato and Potato Starch Granule Surface Protein Reviewed
SHIONO Kouji, TSUJII Yoshimasa, NOGUCHI Tomohiro, TAKANO Katsumi , SATO Hiroaki
Food Preservation Science 42 ( 6 ) 237 - 242 2016.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
コムギSSPからはαアミラーゼインヒビター,ジャガイモからはアスパラギン酸およびシステインプロテアーゼインヒビターといった酵素阻害剤が同定された。また,コメからはグルテリンおよびプロラミン,トウモロコシからはゼイン,コムギからはグロブリン,サツマイモからはスポラミンといった貯蔵タンパク質が同定された。一般的に貯蔵タンパク質は疎水性の高いタンパク質であり,これら貯蔵タンパク質が各起源のデンプン粒の性状に影響を与えている可能性が示唆された
-
久寿餅原料である発酵小麦デンプンの性状 Reviewed
野口治子, 辻井良政, 高野克己, 丸山慶輔, 本橋慶一, 矢口行雄, 入澤友啓), 佐藤広顕
日本食品保蔵科学会誌 42 ( 5 ) 197 - 202 2016.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
江戸時代に関東地方を起源とする伝統食品である久寿餅の原料である小麦発酵デンプンと小麦デンプンの性状を比較,検討したところ,発酵によって小麦デンプンの小粒子が少なくなるとともにデンプン粒の凝集体が形成されていた。さらに,損傷度の低下およびアミロース含量の減少,ヨウ素吸収スペクトルが短波長へと移行していた。発酵小麦デンプンの最高粘度および最終粘度,コンシステンシーの値は未発酵に比べて低い値を示した。発酵により小麦デンプン糊液の粘性が低くなり,また老化し難くい性状へと変化し,柔らかなゲルを形成する性質を示した。
-
イトヨリダイ冷凍すり身のゲル形成能低下の要因とプロテアーゼ阻害剤および大豆ホエーの効果について Reviewed
野口治子、岡崎敏樹、裳島良一、若宮英倫子、辻井良政、高野克己
日本食品保蔵科学会誌第42巻第3号 42 ( 3 ) 119 - 124 2016.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
練製品の原材料であるイトヨリダイの冷凍すり身を用いて，製品の品質を大きく低下させる要因とその抑制について検討した。イトヨリダイすり身ゲルを40～60℃で加熱するとミオシン重鎖の低分子量化が確認された。プロテアーゼ活性は，低分子量化が弱かったスケトウダラに比べ，イトヨリダイでは6倍高い値を示し，そのゲル物性は柔らかかった。イトヨリダイすり身にトリプシン様セリンプロテアーゼl種，金属プロテアーゼ2種を検
出した。これらのプロテアーゼの作用を阻害するとミオシン重鎖の分解は抑制された。 -
Metabolic abnormalities induced by mitochondrial dysfunction in skeletal muscle of the renal carcinoma Eker (TSC2+/-) rat model Reviewed International journal
Aizawa Y, Shirai T, Kobayashi T, Hino O, Tsujii Y, Inoue H, Kazami M, Tadokoro T, Suzuki T, Kobayashi K, Yamamoto Y.
Biosci Biotechnol Biochem. 80(8):1513-9. 80 ( 8 ) 1513 - 1519 2016.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
Eker (TSC2+/-) rats underwent an oral glucose tolerance test, and the latter showed decrease in whole-body glucose utilization. Additionally, reductions in the expression of glycolysis-, lipolysis-, and ketone body-related genes in skeletal muscle were observed in Eker rats. Furthermore, ATP content and mitochondrial DNA copy number were lower in skeletal muscle of Eker rats. These data demonstrate that heterozygous to mutation TSC2 not only affects the liver metabolism, but also skeletal muscle metabolism, via mitochondrial dysfunction.
-
Chemical and physical properties of Thai traditional shrimp paste(Ka-pi) Reviewed International journal
Rungsima Daroonpun, Masataka Uchino, Yoshimasa Tsujii, Machiko Kazami, Daiki Oka, Somboon Tanasupawat
Journal of Applied Pharmaceutical Science 6 ( 5 ) 58 - 62 2016.05
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
The predominant
amino acids were glutamic acid (70.1-593.9 µg/g), lysine (112.7-546.3 µg/g) and
Total bacterial cell count in the samples ranged from 1.3x103- 2.9x105cfu g-1 while lactic acid bacteria (LAB)were not detected. This study will be provided the information for improving the quality of products in
manufacture to meet the demand of consumer. -
The tuberous sclerosis complex model Eker (TSC2þ/ ) rat exhibits hyperglycemia and hyperketonemia due to decreased glycolysis in the liver Reviewed International journal
Takumi Yamane,Aimi uramatsu,Sawako Yoshino, Sho Matsui,Mari Shimura,Yoshimasa Tsujii,Ken Iwatsuki,Kazuo Kobayashi Hattori,Yuichi Oishi
Archives of Biochemistry and Biophysics 590 590 48 - 55 2016.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
The high ketone body production in the
liver was observed without accompanying increased levels of plasma free fatty acids or insulin. Further,
production of the ketone body b-hydroxybutyrate was inhibited due to the low NADH/NADþ ratio
resulting from the restraint on glycolysis, which was followed by inhibition of the malate-aspartate
shuttle and TCA cycle. Therefore, we conclude that glycolysis is restrained in the livers of TSC2 heterozygous
mutant rats, and these defects lead to abnormal production of acetoacetate. -
mTOR inhibition by rapamycin increases ceramide synthesis by promoting transforming growth factorb1/ Smad signaling in the skin Reviewed International journal
Takumi Yamane,Aimi uramatsu,Sawako Yoshino, Sho Matsui,Mari Shimura,Yoshimasa Tsujii,Ken Iwatsuki,Kazuo Kobayashi Hattori,Yuichi Oishi
Federation of European iochemical Societies 24 ( 6 ) 317 - 325 2016.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
TGF-β1-induced SPT mRNA expression was blocked by SB525334, an inhibitor of TGF-β1-induced Smad2/3 nuclear localization, in human keratinocytes. Rapamycin-induced SPT mRNA expression was blocked by an anti-TGF-β1 antibody or SB525334 in human keratinocytes. These results show that mTOR inhibition by rapamycin increases ceramide synthesis by promoting TGF-β1/Smad signaling in the skin.
-
アルファ化玄米が肥満モデルラットにおける血中コレステロール値に及ぼす影響 Reviewed International journal
小林謙一, 山岸彩乃, 前田雪恵, 伊藤有紗, 山田千晴, 徳永洸貴, 藤田沙也, 鈴木司, 辻井良政, 高野克己, 山本祐司, 中川徹, 前田雪恵
日本食品保蔵科学会誌第42巻第１号 42 ( 1 ) 3 - 8 2016.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
肥満モデルラットを用いて,アルファ化玄米が血中コレステロールに与える影響を検討した。ラット10匹を1群として,Control群,α化白米群,α化玄米群を10週間飼育したところ,飼料摂取量,初体重,終体重,体重変化は各郡有意差はなかったが,α化玄米摂取で顕著な血清及び肝臓中のコレステロールの減少によるコレステロール代謝関連遺伝子の変動も認めた。胆汁酸への異化経路を亢進する遺伝子CYP7A1の発現量が増加したものと思われた。また本効果には,白米由来の機能性成分の寄与も示唆された。
-
登熟温度が米胚乳酵素活性量に及ぼす影響 Reviewed
辻井良政，風見真千子，後藤元，浅野目謙之，高野克己
日本食品科学工学会誌会誌 第62巻 第11号 62 ( 11 ) 527 - 533 2015.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
各試験年に実施した食味官能値の総合値と米胚乳酵素活性量間には，α-アミラーゼr=0.392∼0.535）と4ヵ年で正の相関が得られ（p<0.05），最も高温障害が出た2010年も傾向がみられていた．α-マンノシダーゼ（r=0.162∼.542）およびβ-グルカナーゼ（r=0.209∼0.495）とついで正の相関関係がみられた．これらの結果，食味官能値と米胚乳中の酵素活性量間には基本的に正の相関がみられ，活性量が大きいほど食味が良い傾向が示唆された．
-
Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice Reviewed
Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice 62 ( 1 ) 34 - 40 2015.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
-
食品中のイネ科原料判別のための科得的プライマーの構築とその利用 Reviewed
入澤友啓,辻井良政,岡大貴,野口治子,内野昌孝,高野克己
日本食品保蔵科学会 40 ( 6 ) 285 - 290 2014.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
本研究ではPCR‐DGGE法を応用し,複数のイネ科原材料を同時に検出する方法の確立を試みた。まずはイネ科植物を特異的に検出する標的遺伝子としてmatK遺伝子を選択し,matK 792F1GCとmatK 979R1のプライマー構築した。さらにDGGE法を用いることにより,6種イネ科原材料を一度に判別すことができることがわかった。さらに加工食品からもイネ科原材料の検出が可能であり,コムギであれば0.1%まで検出できることがわかった。
-
炊飯での保温中に米飯を変敗させる細菌の推定 Reviewed
入澤友啓、辻井良政、岡大貴、野口治子、内野昌孝、 高野克己
日本食品保蔵科学会 40 ( 5 ) 241 - 246 2014.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
炊飯器の保温温度である60℃で旺盛に生育する好熱性の細菌を分離した。これらは16S rRNA遺伝子に基づく系統解析とEMBL/GenBank/DDBJのデータベースを用いた相同性検索からからG. thermoleovoransであると考えられた。さらにPCR-DGGE法を用いて変敗した米飯から遺伝子レベルでの細菌の検出を行った。その結果、培養法と同様にGeobacillus属細菌が検出された。
-
Presence and Activity of Various Amylases in Rice : Effect on Texture and Leached Sugar Composition during Cooking Reviewed International journal
Yoshimasa TSUJII, Nanako NAGAFUKU, Akira MIYAKE, Masataka UCHINO, Katsumi TAKANO
Food Science and Technology Research 19 ( 1 ) 81 - 87 2013.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
炊飯過程における様々な内在性アミラーゼの影響と米飯の物性について調べた。その結果、炊飯過程で内在性アミラーゼがデンプンを分解し、米飯の軟化に関与していることが明らかになった。
-
米飯の食味形成に及ぼす澱粉および細胞壁分解酵素作用に関する研究 Invited
辻井良政
日本食品保蔵科学会誌 38 ( 1 ) 35 - 40 2012.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
炊飯過程中の米胚乳酵素作用が米飯の食味に大きく影響を及ぼしていることを証明した。アミラーゼの作用は米飯の粘り形成を、細胞壁分解酵素は米飯の硬さに影響を及ぼしている。米粒がもつ各酵素活性量を分析することにより、食味や生育状態を推察できる手法を開発した。
-
米飯食味形成に関与する米胚乳糖質関連酵素作用の解明ならびに食味評価への応
辻井良政
2012.01
Language：Japanese Publishing type：Doctoral thesis
炊飯中に溶出した澱粉が胚乳アミラーゼの作用を受けてその構造が変化し、その結果、独特の粘りが形成されることを明らかにした。炊飯中の細胞壁多糖分解酵素作用により細胞壁多糖が分解して米飯が柔らかくなり、炊飯中でのペクチンの分解量と米飯の硬さの間に負の相関を見出した。ペクチンの分解に関与するポリガラクチュロナーゼを初めて穀物の胚乳より分離精製し、その作用が米飯の硬さ形成の大きな要因の一つであることを明らかにした。
-
紫外線励起蛍光画像法を用いた米の鮮度評価技術(第2報)—玄米に含まれる脂質の酸化と玄米から得られる蛍光発光量との関係解析— Reviewed
浅野目謙之, 八谷満, 後藤恒義, 中村透, 小川幸春, 辻井良政, 高野克己
農業機械学会誌 73 ( 4 ) 263 - 270 2011.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
非破壊の米品質評価技術の確立に向けて，玄米の蛍光発光部分の特定と蛍光発光メカニズム解析・スペクトル解析を試みた。米から発せられる蛍光強度は玄米の鮮度劣化指標として利用可能であった。
-
Effect of high molecular weight carbohydrates on bud cell formation by Fusarium oxysporum in potato dextrose broth Reviewed International journal
Kenji Yokota, Takuma Teraoka, Yoshimasa Tsujii, Hirofumi Suzuki, Keiichi Murakami, Eitaro Miwa, Kyoko Higuchi
Journal of General Plant Pathology 76 ( 3 ) 219 - 224 2010.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
ポテトデキストース培地(PDB)は，従来，皮を剥き，細切したジャガイモに純水を加えて煮沸後，ろ液にグルコースを添加して調製するF. oxysporumの液体培養中のbud-cellの形成要因の一つとして，デンプンの分子量が大きく影響した。
-
Effects of pectin content and polygalacturonase activity on cooked rice texture Reviewed
Yoshimasa TSUJII, Motoko UWAYA, Masataka UCHINO, Katsumi TAKANO
日本食品保蔵科学会誌 36 ( 4 ) 177 - 182 2010.09
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
柔らかく・粘りが大きい米飯ほど炊飯過程でのペクチンの減少率も高い値を示した。また、PG活性量の大きい試料米ほど減少率が高かった。これらのことから、PGが炊飯過程でペクチンを分解し、米飯のテクスチャーに影響を与えていることを証明した。
-
米飯食味形成に関わる炊飯中の胚乳細胞壁の変化 Reviewed
辻井良政、清瀬紀子、立田奈緒美、内野昌孝、 矢口行雄、 高野克己
日本食品保蔵科学会 35 ( 3 ) 127 - 134 2009.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
米飯食味形成に関わる炊飯中の胚乳細胞壁の変化を調べた。その結果、炊飯中の米胚乳酵素作用の作用により細胞壁多糖が分解されていることで、米飯の食味に影響を与えていることを明らかにした。
-
植物ステロール添加加工米摂取による血中コレステロール低下作用について Reviewed
辻井良政、 福本育夫、 矢冨伸治、 高野克己
日本食品保蔵科学会 34 ( 1 ) 25 - 30 2008.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
植物ステロールを2.25g(β-シトステロール約968mg)/日を添加した米で，血清総コレステロール値の低下が確認できた．摂取したモニターは体調の変化は認められず，血中GOT、GTP値を始め、血液検査，尿検査で問題なる検査値の変化は認められず，安全性に関して問題がないと証明できた。
-
モチ米の加工特性に及ぼす胚乳アミラーゼの影響について Reviewed
辻井良政、 北村亮子、内野昌孝、高野克己
日本食品保蔵科学会 33 ( 2 ) 63 - 69 2004.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
米胚乳から、初めてポリガラクチュロナーゼを精製し、その性状について明らかにした。その結果、２つのアイソザイムを確認し、性状は両者で一部異なっており、炊飯過程中での作用をモデル試験にて証明した。
-
Purification, Characterization and Cloning of Phospholipase D from Peanut Seeds Reviewed
TSUJII Yoshimasa, UCHINO Masataka and TAKANO Katsumi
Food Preservation Science 33 ( 2 ) 189 - 198 2004.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
糯米胚乳から抽出したアミラーゼは、活性染色より,主要な4種のアミラーゼと3種の枝きり酵素活性バンドを確認した。試料米間で,バンドパターンと強弱で若干の差異がみられた。胚乳アミラーゼ活性量はモチ米の特性を判断するひとつの指標になることを証明した。
-
RAPD法によるもち精米の品種判別について Reviewed
内野昌孝、山岸 亨、辻井良政、 高野克己
日本食品保蔵科学会 29 ( 1 ) 47 - 50 2003.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
混米などを防ぐため米の品種の決定法が望まれている．しかし一般的な成分からではその特定が難しい．そこで，DNAを利用しRAPD法に基づくパターン解析を行った．その結果，DNAにより日本産もち米上位6品種の特定が可能となった
-
日本海の深海魚「キュウリエソ」の全血液流動性に及ぼす影響 Reviewed
辻井良政、矢冨伸治、菊池佑二
日本ヘモレオロジー学会誌 5 ( 2 ) 79 - 84 2002.11
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
キュウリエソは日本海に特有に生息するマイクロネクトンである。330万t以上の膨大な資源であるが、有効利用されていない。さらに栄養価が高いため、その機能性を生かした食品素材とし有効利用が期待できる。キュウリエソを素材とした食品の摂取試験を行った。その結果、キュウリエソには、血流改善の効果が認められた。