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MAEHASHI Kenji Professor |
From Graduate School 【 display / non-display 】
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Tokyo University of Agriculture Graduate School, Division of Agriculture Doctoral program (second term) Accomplished credits for doctoral program
1995.04 - 1998.03
Country：Japan
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Tokyo University of Agriculture Graduate School, Division of Agriculture Master Course Completed
1992.04 - 1994.03
Country：Japan
Studying abroad experiences 【 display / non-display 】
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2003.09 - 2004.08 Monell Chemical Senses Center Visiting Scientist
Employment Record in Research 【 display / non-display 】
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東京農業大学 農学部醸造学科 副手（無給）
1994.04 - 1995.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science
1998.04 - 2000.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Research Assistant
2000.04 - 2003.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Lecturer
2003.04 - 2008.03
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Tokyo University of Agriculture Faculty of Applied Bio-Science Department of Fermentation Science Associate Professor
2008.04 - 2016.09
Research Areas 【 display / non-display 】
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Life Science / Applied biochemistry
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Life Science / Food sciences
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Life Science / Applied microbiology
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Life Science / Molecular biology
Research Interests 【 display / non-display 】
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Fermented foods
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Microorganisms
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Peptide
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Taste and Aroma
Papers 【 display / non-display 】
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Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride Reviewed International journal
Kana Takegami, Mayumi Maeda, Jun Yoshikawa, and Kenji Maehashi
International Journal of Gastronomy and Food Science 38 10154 2024.11
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603–1867) Reviewed International journal
Naoyuki Yanagihara, Mayumi Maeda, Jun Yoshikawa, Sayuri Akuzawa, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi, Kenji Maehashi*
Heliyon 10 ( 11 ) E32344 2024.06
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Reproduction of rice vinegar production method as described in the books from the Edo period Reviewed
Naoyuki Yanagihara, Kenji Maehashi*, Sayuri Akuzawa, Masaru Hosaka, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi
Journal of Cookery Science of Japan 55 ( 1 ) 1 - 10 2022.02
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>Thirty-three rice vinegar production methods were obtained from 16 books dating back to the Edo period and earlier. The rice vinegar production methods of the Edo period were characterised by a remarkably lower water: materials ratio (volume percentage of water relative to rice and koji) than that employed in the modern times. Furthermore, vinegar production was restricted to summer season, and required a short preparation period of approximately one week to one month. The reproduction test of rice vinegar was conducted at a vinegar manufacturing company that had been producing traditional rice vinegar since the Edo period; the procedures followed were that described in the books from the Edo period. Currently, the water: materials ratio used is approximately 300%. However, when the water: materials ratio was 100-250% as described in the Edo period books, lactic acid fermentation occurred and the ethanol content increased to as high as 9-13 g/ 100 m<i>l</i> during the initial stage of preparation, but acetic acid fermentation was not observed. This suggests that throughout the Edo period, the fermented lactic acid products containing 1-2 g/100 m<i>l</i> lactic acid were obtained via rice vinegar production method and used as vinegar.</p>
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Use of Vinegar in Japanese Cuisine during the Edo Period Reviewed
YANAGIHARA Naoyuki, MAEHASHI Kenji, AKUZAWA Sayuri, HOSAKA Masaru, KOIZUMI Yukimichi
Journal of Cookery Science of Japan 54 ( 3 ) 132 - 140 2021.06
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：The Japan Society of Cookery Science
<p>We studied the use of vinegar in cooking in the Edo period, through the details of vinegar dishes extracted from 33 cookbooks of that period. A total of 1,371 varieties of vinegars were used throughout the Edo period, which was slightly more than the types of soy sauce used. However, cookbooks from the early Edo period mention vinegar 1.5 times more often than soy sauce. Therefore, we speculate that vinegar was the most commonly used seasoning before soy sauce became popular. The most frequently described vinegar dish in these cookbooks was "fish namasu", which accounted for 43.9% of all the vinegar dishes. There were 122 types of vinegar mixed with spices, foods, or seasonings, of which 61 types were vinegar-mixed miso, to which spices or foods were added. The Edo cookbooks mention several cooking methods with heat, using vinegar termed "suiri". This was primarily used for dishes prepared by simmering. Two types of simmering were described, viz., simmering after adding vinegar, and adding vinegar after simmering in suiri. Other cooking methods, such as heating with a small amount of vinegar, and pouring hot vinegar onto raw fish, were also described. Use of vinegar for cooking with heat, appears to be popular during the Edo period, which is not very common in modern Japanese cuisine.</p>
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Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking Reviewed International journal
Hitomi Yuhara, Akira Ohtani, Mami Matano, Yutaka Kashiwagi and Kenji Maehashi
Food Chemistry: Molecular Sciences 2 100015 2021.02
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
鶏肉からグルタミン酸を生成する新規な酵素を見出し、そのユニークな性質を明らかにした。
Books and Other Publications 【 display / non-display 】
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山野善正 監修（ Role： Contributor , 第1編 調理科学 第1章 調味科学の意義 4節 食材の調理効果に関連した酵素活性）
エヌ・ティー・エス 2025.03
Total pages：360 Responsible for pages：56-68 Language：Japanese Book type：Scholarly book
調理における酵素の役割、麹調味料の酵素活性、野菜の酵素活性、果物の酵素活性、きのこの酵素活性、穀物の酵素活性、魚介類の酵素活性、食肉の酵素活性、低温調理法の展望
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山野善正 監修（ Role： Contributor , 第6章調味料 第1節味噌のおいしさ、第2節醤油のおいしさ）
エヌ・ティー・エス 2024.06
Total pages：606頁 Responsible for pages：56-68 Language：Japanese Book type：Scholarly book
第6章 調味料 第1節味噌のおいしさ、第2節 醤油のおいしさ
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開発社編（ Role： Supervisor (editorial)）
金の星社 2024.03 （ ISBN:4323075499 ）
Total pages：144 Language：Japanese Book type：General book, introductory book for general audience
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タンパク質のおいしさ科学 機能・性質から味・テクスチャー、各種肉類、調理・加工食品まで
山野善正 監修（ Role： Contributor , 第3章 加工食品とタンパク質・おいしさ 第4節 発酵食品）
エヌ・ティー・エス 2022.08 （ ISBN:978-4-86043-792-3 ）
Total pages：396 Language：Japanese Book type：Scholarly book
担当部分：第3章 加工食品とタンパク質・おいしさ
第4節 発酵食品 -
前橋健二（ Role： Sole author）
青春出版社 2021.06 （ ISBN:978-4-413-21182-6 ）
Language：Japanese Book type：General book, introductory book for general audience
最近話題の「にごり酢」について、その製造法、健康効果、使い方を醸造学的視点・食品機能学の見地から解説した。また、酢の周辺情報や酢に関連した調味料ついても、調味食品学的見地から解説した
Misc 【 display / non-display 】
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伝統発酵食品としての紅麹 Invited
前橋健二
New Diet Therapy 40 ( 3 ) 71 - 73 2024.12
Authorship：Lead author, Corresponding author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (scientific journal) Publisher：日本臨床栄養協会
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前橋健二
一般財団法人旗影会2023年度研究報告概要集 p.31 2024.11
Language：Japanese Publisher：一般財団法人旗影会
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前橋健二
一般財団法人旗影会2022年度研究報告概要集 p.30 2023.11
Language：Japanese Publisher：一般財団法人旗影会
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第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
48 ( 2 ) 31 - 39 2022.05
Authorship：Last author Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (bulletin of university, research institution)
第48回全国醤油品評会出品醤油の香気・呈味成分の傾向
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鶏肉からグルタミン酸をつくる酵素の発見
前橋健二
おいしさの科学ニュース 98 2021.06
Language：Japanese Publishing type：Article, review, commentary, editorial, etc. (other)
Honours, Awards and Prizes 【 display / non-display 】
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日本食品科学工学会第62回大会 第11回若手の会 優秀ポスター発表企業賞
2015.08 日本食品科学工学会
尾関峻輔、前橋健二、藤森嶺、戸枝一喜、久保田紀久枝
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
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日本農芸化学会 2010年度大会 トピックス賞
2010.03 日本農芸化学会
藤戸洋聡，水谷公彦，前橋健二，三上文三，岩田想，松村康生，林由佳子
Award type：Award from Japanese society, conference, symposium, etc. Country：Japan
Scientific Research Funds Acquisition Results 【 display / non-display 】
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味と香りの複合刺激が食べ物の美味しさに及ぼす効果の分子機構
Grant number：16H03031 2016.04 - 2019.03
科学研究費補助金 基盤研究(B)
前橋健二、久保田紀久枝
Authorship：Principal investigator
Grant amount：\16270000 （ Direct Cost: \13300000 、 Indirect Cost：\2970000 ）
香気物質が味覚受容体の味応答に及ぼす影響を中心に、複数の香味物質の混合による単一味覚受容体への作用や単一味物質による複数味覚受容体への作用も調べることにより、食べ物の複雑な美味しさを感じるしくみを分子レベルで明らかにする。
Presentations 【 display / non-display 】
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Bovine milk loctoferrin activates human sweet receptor
Shu Sonehara, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi
2025 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2025.03 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Event date： 2025.03
Language：Japanese Presentation type：Poster presentation
Venue：Sapporo Country：Japan
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Immunomodulatory function of kombucha and its production by gluconic acid fermentation
Sayaka Shirane, Yuina Wada, Yumi Kuwamura, Takumu Uraguchi, Mayumi Maeda, Jun Yoshikawa, Kana Yabuuchi, Kenji Maehashi
2025 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2025.03 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Event date： 2025.03
Language：Japanese Presentation type：Poster presentation
Venue：Sapporo Country：Japan
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Lipopolysaccharide contents and immunomodulatory activities of various vinegars
Yumi Kuwamura, Sayaka Shirane, Chie Tanabe, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi
2025 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2025.03 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Event date： 2025.03
Language：Japanese
Venue：Sapporo Country：Japan
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Challenge of producing low-salt shoyu without Tetragenococcus halophilus by adding lactic acid
Taiki Terasaka, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi
2025 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2025.03 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Event date： 2025.03
Language：Japanese Presentation type：Poster presentation
Venue：Sapporo Country：Japan
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Laboratory manufacturing by semi-spontaneous fermentation of kurozu and the lact0-fermented rice vinegar described in Edo period books
Yuumi Kambe, Naoyuki Yanagihara, Mayumi Maeda, Jun Yoshikawa, Akira Fujii, Kenji Maehashi
2025 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2025.03 Japan Society for Bioscience, Biotechnology, and Agrochemistry
Event date： 2025.03
Language：Japanese Presentation type：Poster presentation
Venue：Sapporo Country：Japan
Committee Memberships 【 display / non-display 】
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日本食品科学工学会 英文誌編集委員
2024
Committee type：Academic society
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農林水産省 令和4年度訪日外国人対応による輸出促進連携支援事業のうち日本の食文化の多角的な価値の整理・情報発信委託事業 全国検討委員会委員長
2022.09
Committee type：Government
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日本醤油技術センター 「醤油の研究と技術」編集委員
2022
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国税庁酒類総合研究所の業務実績評価に関する有識者会合 有識者会合メンバー
2021
Committee type：Government
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「八丁味噌」の地理的表示登録に関する第三者委員会 委員
2020.03 - 2020.12
Committee type：Government
Social Activities 【 display / non-display 】
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摩訶不思議！カラダが喜ぶ「発酵」の世界
Role(s)： Lecturer
千代田区地域振興部 消費者講座「おいしく食べて健康に！」 千代田区役所 2025.03
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発酵のせかい～味の不思議
Role(s)： Lecturer
神奈川県民共済生活協同組合 2025年いきいきセミナー 県民共済プラザビル 2025.03
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ライフサイエンスからみた発酵食の可能性
Role(s)： Lecturer
上越教育大学教科内容先端研究センター 連続フォーラム Zoom 2025.02
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東京農大オープンカレッジ「おいしさ発酵学～微生物が食べ物をおいしくするサイエンス」
Role(s)： Lecturer
東京農業大学・農大サポート 2025.02
Type：Lecture
微生物が食べ物をおいしくするサイエンス
・おいしさにかかわる要素
・発酵学と醸造業の発達の歴史
・発酵で生まれる味と香り
・発酵で生まれる健康機能
・世界の発酵食品 -
東京農大オープンカレッジ「みそづくりで発酵を理解する」
Role(s)： Lecturer
農大サポート 東京農大オープンカレッジ 代田キャンパス 2025.01
Type：Lecture
発酵食品について
発酵食品の健康効果
みそ製造理論
みそ作り（実践）
Media Coverage 【 display / non-display 】
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NHK「チコちゃんに叱られる！赤みそと白みその違いってなに？」出演 TV or radio program
NHK チコちゃんに叱られる！ 2025.04
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読売中高生新聞2月7日「和食の根幹支える菌」取材協力 Newspaper, magazine
読売新聞社 読売中高生新聞2月7日「こうじ」日本の宝 2025.02
日本の伝統的な酒や調味料に「こうじ」が使われている
「こうじ菌」遺伝子レベルで安全なカビ
「こうじ菌」の働き
消化酵素を多く生成
「紅こうじ」生物学的に別物 -
NHK「あさイチ つら〜い鼻づまり 改善SP!」VTR出演 TV or radio program
NHK あさイチ 2025.01
にごり酢・酢酸菌の効果
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フジテレビ「ホンマでっか！？TV 免疫力を高める裏ワザSP」出演 TV or radio program
フジテレビ 2024.12
にごり酢 酢酸菌 免疫を整える働き ナタデココ
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NHK Eテレ「小雪と発酵おばあちゃん 熊本 かずら豆腐の味噌漬け」出演 TV or radio program
NHK 2024.12
Attractiveness of Research 【 display / non-display 】
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おいしく食べることが心身共に健康への第一歩。
豊かな食生活を支えている調味料にはまだ多くの可能性が秘められています。