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Associate Professor |
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KANESHIMA Tai Associate Professor |
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Graduate School, Division of Bioindustry Doctoral program (second term) Completed
2012.04 - 2015.03
Country：Japan
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Tokyo University of Agriculture Graduate School, Division of Bioindustry Doctoral program (first term) Completed
2010.04 - 2012.03
Country：Japan
Degree 【 display / non-display 】
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博士（生物産業学） ( 2015.03 東京農業大学 )
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修士（生物産業学） ( 2012.03 東京農業大学 )
Employment Record in Research 【 display / non-display 】
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Tokyo University of Agriculture Faculty of Bio-Industry Department of Food, Aroma and Cosmetic Chemistry Associate Professor
2025.04
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Nutritional Science and Food Safety Assistant Professor
2019.04 - 2021.03
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Tokyo University of Agriculture Faculty of Bio-Industry Department of Food, Aroma and Cosmetic Chemistry Assistant Professor
2021.04 - 2025.03
Professional Memberships 【 display / non-display 】
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日本食品保蔵科学会
2014.08
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日本農芸化学会
2013.01
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日本食品科学工学会
2010.05
Research Interests 【 display / non-display 】
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香気成分
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天然物化学
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消臭
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ポリフェノール
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香気成分前駆体
Papers 【 display / non-display 】
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Isolation and identification of progenitors, glycoconjugates of β-damascenone precursors, in sweet potato (Ipomoea batatas) Reviewed International journal
Tai Kaneshima, Satoshi Nojima, Shoko Mori, Takao Myoda, Koichi Nakahara, Yoshihide Matsuo
Flavour and Fragrance Journal 2023.02
Authorship：Lead author, Corresponding author Language：English Publishing type：Research paper (scientific journal) Publisher：WILEY
β-Damascenone, which has a characteristic sweet and fruity aroma, is a key flavor of various food and drinks, including sweet potato shochu, a Japanese traditional spirit. The compound in the spirits is known to be hydrolytically generated and liberated from progenitors in sweet potato during the manufacturing processes. However, thus far, the progenitors have not been well investigated. In this study, we isolated and identified 11 glycosidic progenitor compounds 1–11 using various chromatographic and spectroscopic techniques combined with a hydrolysis assay. These progenitors consist of two types of aglycones [3,5,9-trihydroxymegastigma-6,7-diene (A1) and 3,9-dihydroxymegastigma-4,6,7-triene (A2)] and four types of glycones [β-D-glucopyranoside (G1), (2-O-β-apiofuranosyl)-β-D-glucopyranoside (G2), (6-O-β-xylopyranosyl)-β-D-glucopyranoside (G3), and (2-O-β-D-apiofuranosyl,6-O-β-D-xylopyranosyl)-β-D-glucopyranoside (G4)]. Aglycones A1 and A2 are known as direct precursors of β-damascenone, and compounds 1–3, which have A1 as an aglycone, have been previously reported from other plant materials. On the other hand, compounds 4–11 are newly characterized as glycosidic progenitors of β-damascenone.
DOI： 10.1002/ffj.3736
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Antiglycative effect of extract and phenolic compounds from holy basil (Ocimum tenuiflorum) Reviewed
Kunihiro Kento, Kaneshima Tai, Myoda Takao
Glycative Stress Research 9 ( 3 ) 175 - 185 2022.09
Authorship：Lead author, Corresponding author Language：English Publishing type：Research paper (scientific journal) Publisher：Society for Glycative Stress Research
Aim: Glycation reactions involve the binding of sugars to amino groups of proteins to form advanced glycation end products (AGEs) via glycation intermediates. AGEs induce inflammatory and protein dysfunctions, leading to diabetes and skin aging. The aim of this study was to evaluate the anti-glycation effect of holy basil (<i>Ocimum tenuiflorum</i>) leaf extract and identify the compounds responsible for these effects.
Methods: The crude extract was obtained by hot water extraction of dried holy basil leaves. The total polyphenol and flavonoid contents and antioxidant activities of the crude extract were determined. Phenolic compounds were isolated from the crude extract using various chromatographic methods. The effect of the crude extract and isolated compounds on the formation of fluorescent AGEs, <i>N<sup>ε</sup></i>-(carboxymethyl) lysine (CML), 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) were examined.
Results: The crude extract of holy basil was rich in polyphenols, most of which were flavonoids. Luteolin 5-O-glucoside (<b>1</b>), luteolin 7-<i>O</i>-glucuronide (<b>2</b>), (−)-rabdosiin (<b>3</b>), apigenin 7-<i>O</i>-glucuronide (<b>4</b>), rosmarinic acid (<b>5</b>), globoidnan A (<b>6</b>), and salvianolic acid A (<b>7</b>) isolated from the crude extract inhibited the formation of fluorescent AGEs, CML, 3-DG, GO, and MGO. In particular, compounds <b>3, 5, 6</b>, and <b>7</b> were potent antiglycation compounds. The crude extract also showed high antioxidant activities.
Conclusions: Phenolic compounds of holy basil were found to be the active components endowing antiglycative effects. One of the antiglycation mechanisms of these polyphenols could be related to the antioxidant action of holy basil.DOI： 10.24659/gsr.9.3_175
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Identification of constituent contributing to masking effect against Robusta coffee extract from the volatile compounds of Arabica coffee. Reviewed
48 ( 2 ) 59 - 66 2022
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats Reviewed
Fidelis, M., Santos, J.S., Escher, G.B., Rocha, R.S., Cruz, A.G., Cruz, T.M., Marques, M.B., Nunes, J.B., do Carmo, M.A.V., de Almeida, L.A., Kaneshima, T., Azevedo, L., Granato, D
Food Chemistry 334 127565 2021.01
Language：English Publishing type：Research paper (scientific journal)
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Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity Reviewed
Willemann, J.R., Escher, G.B., Kaneshima, T., Furtado, M.M., Sant'Ana, A.S., Vieira do Carmo, M.A., Azevedo, L., and Granato, D
Journal of Food Science 85 ( 8 ) 2358 - 2367 2020.08
Language：English Publishing type：Research paper (scientific journal)
Scientific Research Funds Acquisition Results 【 display / non-display 】
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天然由来の消臭剤に関する研究ーハッカ精油蒸留残渣が有する消臭効果の解析ー
Grant number：24K05534 2024.04 - 2027.03
Authorship：Principal investigator
Presentations 【 display / non-display 】
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Identifying compounds that enhance authenticity in food aroma profiles International conference
2025.12
Event date： 2025.12
Language：English Presentation type：Poster presentation
Country：United States
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和種ハッカ蒸留残渣中の消臭活性成分の同定
本多 晋也、妙田 貴生、野島 聡、金嶋 泰
日本食品科学工学会第72回大会 2025.08 日本食品科学工学会
Event date： 2025.08
Language：Japanese Presentation type：Oral presentation (general)
Venue：日本大学湘南キャンパス
和種ハッカ蒸留残渣から消臭活性を指標に単離精製し、消臭活性成分の構造を特定した。
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オフフレーバーを抑制する コリアミント (Agastache rugosa O. Kuntze) の香気成分
金嶋泰、金瑞因、野島聡、妙田貴生
第68回香料・テルペンおよび精油化学に関する討論会 2024.10 香料・テルペンおよび精油化学に関する討論会
Event date： 2024.10
Language：Japanese Presentation type：Oral presentation (general)
Venue：信州大学伊那キャンパス
オフフレーバーを抑制する成分をコリアミント (Agastache rugosa O. Kuntze) から探索し、複数の香気成分を特定した。
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GC・GC-MSを使ったモノ探し Invited
金嶋泰
日本食品保蔵科学会第73回大会 2024.06 日本食品保蔵科学会
Event date： 2024.06
Language：Japanese Presentation type：Public lecture, seminar, tutorial, course, or other speech
Venue：琉球大学
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鮭の削り節から調製した「出汁」の特性評価
佐藤涼，⻘木愛実，金嶋泰，野島聡，妙田貴生
日本食品科学工学会令和6年度北海道支部大会 2024.03 日本食品科学工学会北海道支部
Event date： 2024.03
Language：Japanese Presentation type：Oral presentation (general)
Venue：網走市オホーツク・文化交流センター