Papers - TANIOKA Yuri
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4． ビタミンK2 によるアポトーシス誘導の分子機構の解析
安田 直也, 谷岡 由梨, 古庄 律, 山内 淳
ビタミン 98 ( 3 ) 137 - 138 2024
Language：Japanese Publisher：公益社団法人 日本ビタミン学会
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Tahara Yuina, Yasuda Naoya, Yamauchi Jun, Furusho Tadasu, Tanioka Yuri
VITAMINS 97 ( 10 ) 468 - 471 2023.10
Language：Japanese Publisher：THE VITAMIN SOCIETY OF JAPAN
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YONEZAWA Kayo, ENDO Chikako, KOGURE Sarasa, KOJIMA Kayoko, HORIGUCHI Toshihide, TANIOKA Yuri, YAMAUCHI Jun, HAYASHI Kenji, KOJIMA Masaru, KOTAKE Tatsuya, IMAI Hideaki, FURUSHO Tadasu
Food Preservation Science 46 ( 5 ) 245 - 254 2023.10
Language：English
The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.
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HORIGUCHI Toshihide, TANIOKA Yuri, YONEZAWA Kayo, KOJIMA Kayoko, KOGURE Sarasa, YAMAUCHI Jun, FURUSHO Tadasu
Journal of the Japan Associetion of Food Preservation Scientits 45 ( 3 ) 129 - 134 2023.01
Language：Japanese
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia
SORM SOKLY, MURAMATSU SHUKI, UCHINO MASATAKA, MURAMATSU YOSHIKI, OKA DAIKI, TOUCH NARONG, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SEKIDO MOTOE, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled cucumbers selling at wet markets in Cambodia are popular among local people. It has been reported that pickles using homemade recipes are at a high risk of spoiling and causing food poisoning, as there are no heating steps in the production process. Therefore, it is necessary to improve the hygienic conditions of the food supply to make safe pickles in Cambodia. Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, <i>Escherichia coli</i>, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms,<i> E. coli</i>, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, <i>E. coli</i>, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.</p>
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有色リキュールの品質向上に有用なローズマリー抽出液の抽出方法に関する研究
松本雄大, 谷岡由梨, 小暮更紗 , 山内淳, 古庄律
日本食品保蔵科学会誌 48 ( 3 ) 99 - 108 2022.05
Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of Enzymatic and Dynamic High-Pressure Processed Chicken Meat on Skeletal Muscle of Sarcopenia Model Mice Reviewed
KOGURE Sarasa, NAGANO Hikaru, MATSUMOTO Takehiro, TANIOKA Yuri , YAMAUCHI Jun , FURUSHO Tadasu
48 ( 3 ) 121 - 130 2022.05
Language：English Publishing type：Research paper (scientific journal)
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Preparation and characterization of soluble dietary fiber from the fruiting bodies of beefsteak fungus Fistulina hepatica Reviewed
日本きのこ学会誌 30 ( 1 ) 34 - 37 2022.04
Language：English Publishing type：Research paper (scientific journal)
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BITO Tomohiro, TANIOKA Yuri, SANETOU Takaya, OZAKI Yuma, SHIMOMURA Norihiro, WATANABE Fumio
Mushroom Science and Biotechnology 30 ( 1 ) 34 - 37 2022.04
Language：English Publisher：Japanese Society of Mushroom Science and Biotechnology
Soluble dietary fiber was prepared from the hot water extract of the fruiting bodies of beefsteak fungus, <i>Fistulina hepatica</i> (Schäeff: Fr.) Fr., to evaluate its pharmaceutical properties. The fruiting bodies contained approximately 7% (dry weight) soluble dietary fiber of which the molecular mass was estimated to be 12.5 ± 0.8 kDa through high-performance liquid chromatography. In vitro glucose diffusion assays suggested that a 0.25% (w / v) solution of the soluble dietary fiber had significantly decreased glucose diffusion by up to 50% in an experimental vessel. Furthermore, the soluble dietary fiber exhibited high bile acid-binding capacity. These results suggest that ingestion of this soluble dietary fiber may prevent rapid increases in blood glucose and decreases serum cholesterol levels in humans.
DOI： 10.24465/msb.30.1_34
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ローズマリー抽出液の酒類リキュールの色安定性向上への応用 Reviewed
松本雄大 , 谷岡由梨, 小暮更紗 , 山内淳 , 古庄律
日本食品保蔵科学会誌 48 ( 1 ) 3 - 10 2022.01
Language：Japanese Publishing type：Research paper (scientific journal)
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動水圧を利用した超高圧ホモジナイザーによる大豆タンパク質分解物摂取は肥満・高血圧自然発症ラット(SHR/NDmcr‐cp)の肝臓中の脂質蓄積を改善するとともに血圧上昇を抑制する Reviewed
小暮更紗 , 中嶋康雄, 内藤富久, 谷岡由梨, 山内淳 , 古庄律
日本食品保蔵科学会誌 48 ( 1 ) 11 - 19 2022.01
Language：Japanese Publishing type：Research paper (scientific journal)
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The impacts of food pantry-based support on the diet of user households with children in Tokyo
Kojima Kayoko, Sakamoto Yoko, Shibata Yuji, Kogure Sarasa, Watanabe Yukari, Matsumoto Takehiro, Tanioka Yuri, Yamauchi Jun, Furusho Tadasu
Journal for the Integrated Study of Dietary Habits 32 ( 4 ) 207 - 215 2022
Language：Japanese Publisher：THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS
<p> Poverty notably persists in Japan especially among families with children and single parents. The number of food banks has strikingly increased in the last two decades in Japan, and they provide free grocery items to those households with hardships through food pantries. This study aims to examine the impacts of food distribution through food pantries on clients with children in Tokyo regarding dietary habits and attitudes.</p><p> A survey using a self-administered questionnaire was undertaken among the clients of four food pantries organized by Second Harvest Japan from January to February 2020. Datasets from 194 participants out of 241 were analyzed. The Chi-squared test or Fisher's exact test, and Kruskal-Wallis test were used to analyze the answers.</p><p> The clients with children had an increased frequency of family meals, and opportunities to eat together with others. The parents observed their children skipped breakfast less frequently, and started eating items which they had not eaten before. The children increasingly showed enjoyment towards meals. These families had a tendency to use food pantries longer than other clients.</p><p> This study suggested that food pantry-based intervention could serve as a focal point where children in user households could receive positive impacts on their eating habits and attitudes.</p>
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Microbial Behavior in Cambodian Homemade-style Pickles
MURAMATSU SHUKI, SORM SOKLY, UCHINO MASATAKA, SEKIDO MOTOE, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 1 ) 169 - 175 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled products made using vegetables are popular in Cambodia. Many types of homemade pickles are sold at wet markets. Our previous study showed that pickles are seriously contaminated by microbes, including food poisoning bacteria. Such contamination may depend on several factors. The objectives of this study were to investigate the levels of contaminating microbes and their growth patterns in pickles prepared according to traditional Cambodian recipes and to suggest an improved method to ensure the microbial safety of homemade pickles. Three kinds of pickles, namely cucumber pickles with or without fish sauce and bok choy pickles, were prepared following the methods used by local people. Five sample bottles for each kind of pickle were prepared to observe changes in their characteristics over time. The Brix values, salt concentrations, and pH of the samples were measured. Next, we conducted microbiological examination of the samples by testing the presence of total viable bacteria, coliforms, and fungi. More than 5.00 log<sub>10</sub> CFU/g of total bacteria were detected in all pickle samples at day 0; moreover, the number of bacteria increased until day 4. A similar concentration of coliforms was observed. Some samples tested positive for fungi. In conclusion, all samples were contaminated by harmful microorganisms that may cause food spoilage. The results of this study revealed that microbial growth occurred in all tested pickles, resulting in a high risk of food spoilage and food poisoning. We suggest that an additional step of pasteurization would help provide microbiologically safe products. Moreover, use of food additives that do not alter the taste of pickles may allow maintenance of low levels of microorganisms.</p>
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 2 ) 32 - 37 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>
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Haneishi Yuri, Furusho Tadasu, Yamauchi Jun, Tanioka Yuri
VITAMINS 95 ( 8 ) 383 - 386 2021.08
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The Effect of Tenderization of Roasted Meat on Pre-Soaking in Miso-Based and Soy-Sauce-Based Seasoning Reviewed
YONEZAWA Kayo, ENDO Chikako , KOGURE Sarasa , HORIGUCHI Toshihide , TANIOKA Yuri , YAMAUCHI Jun , HAYASHI Kenji , KOJIMA Masaru , KOTAKE Tatsuya, IMAI Hideaki , FURUSHO Tadasu
46 ( 5 ) 245 - 254 2020.11
Language：English Publishing type：Research paper (scientific journal)
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二十世紀梨搾汁残渣から抽出した水溶性食物繊維の特性および血糖値上昇抑制効果
谷岡由梨 , 美藤友博, 石田裕 , 羽石悠里, 山内淳 , 古庄律, 渡邉文雄
日本食品保蔵科学会誌 46 ( 4 ) 175 - 180 2020.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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TANIOKA Yuri, BITO Tomohiro, ISHIDA Hiroshi, HANEISHI Yuri, YAMAUCHI Jun, FURUSHO Tadasu, WATANABE Fumio
Food Preservation Science 46 ( 4 ) 175 - 180 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> A water-soluble dietary fiber prepared from 20<sup>th</sup> century pear pomaces was chemically and biologically characterized. This pear water-soluble dietary fiber mainly contained carbohydrate (approximately 78.1g/100g dry weight), most of which was derived from a water-soluble dietary fiber comprising of uronic acid. The pear water-soluble dietary fiber showed high viscosity (1.88 mPa・s) at 0.5% (w/v) concentration. The blood glucose levels in 1.0% (w/v) water-soluble dietary fiber-treated rats decreased significantly at 30 and 60 min after the administration of maltose solution compared with that observed with controls. These results suggest that the water-soluble dietary fiber of 20<sup>th</sup> century pear pomaces delays the increase in postprandial blood glucose levels.</p>
DOI： 10.5891/jafps.46.175
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YONEZAWA Kayo, ENDO Chikako, KOGURE Sarasa, KOJIMA Kayoko, HORIGUCHI Toshihide, TANIOKA Yuri, YAMAUCHI Jun, HAYASHI Kenji, KOJIMA Masaru, KOTAKE Tatsuya, IMAI Hideaki, FURUSHO Tadasu
Food Preservation Science 46 ( 5 ) 245 - 254 2020
Language：Japanese Publisher：Japan Association of Food Preservation Scientists
<p> The effect of seasoning on meat tenderization was evaluated by comparing unsoaked meat, meat soaked in soy-sauce-based seasoning (SBS), and meat soaked in miso-based seasoning (MBS) upon roasting. Results show that the compressive stress of MBS-treated meat was lower than that of SBS-treated meat. Water retention, determined from the weight change after roasting, was significantly higher for MBS-treated meat. Scanning electron microscopy (SEM) showed gaps between the muscle fascicles of MBS-treated meat, with swelling of the fascicles. Sensory evaluation indicated that roasted meat pre-treated with MBS was tenderer than SBS-treated meat. Miso addition increased the total sugar content of the meat, improving water retention; this lowered the compressive stress and compressibility, and changed the structure of the muscle fascicles and tissues, thus maintaining the tenderness of the meat.</p>
DOI： 10.5891/jafps.46.245
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3次元深度センサを用いたジェスチャ操作によるデジタル教材システムの提案 Reviewed
金井猛徳, 谷岡由梨 , 中野長久, 小山修平
コンピュータ&エデュケーション 46 70 - 75 2019.06
Language：Japanese Publishing type：Research paper (scientific journal)
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有機酸と脂質の含有量および脂質の酸価はスペシャルティコーヒーの品質に影響を及ぼす Reviewed
堀口俊英 , 谷岡由梨, 米澤加代, 小島加代子, 小暮更紗 , 山内淳, 古庄律
日本食品保蔵科学会誌 45 ( 2 ) 55 - 61 2019.03
Language：Japanese Publishing type：Research paper (scientific journal)
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有機酸と脂質の含有量および脂質の酸価はスペシャルティコーヒーの品質に影響を及ぼす Reviewed
堀口俊英, 谷岡由梨, 米澤加代, 小島加代子, 小暮更紗, 山内淳, 古庄律
日本食品保蔵科学会誌 45 ( 2 ) 55 - 61 2019.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
場で流通している生産地の異なるスペシャルティコーヒーとコマーシャルコーヒーのpHおよび滴定酸度,有機酸,総脂質量および酸価を測定し,それらの差異がコーヒーの風味に与える影響を官能評価と関連づけて検証した。
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エストロゲン活性を示す健康食品の検出 Reviewed
山内淳, 小暮更紗, 堀口俊英, 米澤加代 , 谷岡由梨 , 古庄律 , 竹林純, 東泉裕子, 石見佳子
日本栄養・食糧学会誌 72 ( 4 ) 159 - 163 2019
Language：Japanese Publishing type：Research paper (scientific journal)
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Determination of Vitamin B12 Content of Sauerkraut (Pickled Cabbage) Products and Plant-Derived Lactic Acid Bacteria Reviewed
BITO T, FUJII K, SHIMIZU T, KITAMURA Y, TANIOKA Y, TAKENAKA S, YABUTA Y, FURUSHO T, AIMI T, SCHWARZ J , WATANABE F
日本食品保蔵科学会誌 44 ( 6 ) 293 - 301 2018.11
Language：English Publishing type：Research paper (scientific journal)
数種類の市販のザワークラウト(キャベツの漬物)のビタミンB12含量を測定した結果,1種類の製品には湿重量100gあたり0.5μgのビタミンB12が検出されたが,残り3種類の製品には微量にしか含まれていなかった。液体クロマトグラム質量分析によりビタミンB12含量が高かった製品の主要なコリノイド化合物を分析した結果,ヒトで生理活性を示さないシュードビタミンB12であることが判明した。以上の結果から,市販のザワークラウトはビタミンB12の供給源にならないことが示唆された。また,野菜や果物から分離された16種類の乳酸菌のビタミンB12生産量を検討した結果,すべての乳酸菌はビタミンB12不含培地で良い生育を示したが,キャベツ抽出液では8種に留まり,特にLactobacillus plantarum FSCM2‐12が最も高いバイオマス量とビタミンB12含量を示した。このL.plantarum FSCM2‐12をスターターとしてザワークラウトを調製したところ,キャベツ重量の0.5%(w/w)のL.plantarum FSCM2‐12を添加した場合が,最も高いビタミンB12含量を示し,市販品の約3倍の値を示した。
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A Nuclear Factor Involved in Transcriptional Regulation of the AREBP Gene Reviewed
Tomomi Shirai, Yuri Tanioka, Tadasu Furusho and Jun Yamauchi
J Nutr Sci Vitaminol 63 ( 6 ) 430 - 432 2017.05
Language：English Publishing type：Research paper (scientific journal)
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食用藍藻ノストコプシスの熱水抽出物の成分と ラットにおける血糖値上昇遅延効果（査読付） Reviewed
谷岡由梨，美藤友博，竹内崇，竹中裕行，山口裕司，古庄律，石田裕，渡邉文雄
Nippon Shokuhin Kagaku Kogaku Kaishi 64 ( 1 ) 38 - 42 2017.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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26種類のナチュラルチーズのビタミンB12含有量の測定とビタミンB12化合物の同定 Reviewed
美籐友博、田部康智、谷岡由梨、竹中重雄、薮田行哲、渡邉文雄
ビタミン 90 ( 8 ) 390 - 394 2016.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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High dietary fat–induced obesity in Wistar rats and type 2 diabetes in nonobese Goto-Kakizaki rats differentially affect retinol binding protein 4 expression and vitamin A metabolism Reviewed
Tomomi Shirai , Yuta Shichi , Miyuki Sato , Yuri Tanioka , Tadasu Furusho , Toru Ota , Tadahiro Tadokoro , Tsukasa Suzuki , Ken-Ichi Kobayashi , Yuji Yamamoto
NUTRITION RESEARCH 36 262 - 270 2016.03
Language：English Publishing type：Research paper (scientific journal)
２型糖尿病ラットおよび高脂肪食ラットにおけるビタミンA結合タンパク質レベルを検討した。
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バオバブ（Andasonia digitata）フルーツパルプの水溶性食物繊維の糖組成およびラットを用いた耐糖能の評価 Reviewed
米澤加代、谷岡由梨、石田 裕、島田剛志、古庄 律
日本食品保蔵科学会誌 41 ( 6 ) 247 - 252 2015.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
バオバブフルーツパウダーに含まれる水溶性食物繊維の糖組成およびラットを用いて耐糖能を評価した。
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Occurrence of Biologically Inactive Corrinoid Compounds in Canned Edible Apple Snails (Escargots) Reviewed
Fei Teng, Yuri Tanioka, Tomohiro Bito, Shigeo Takenaka, Yukinori Yabuta , Fumio W atanabe
Food and Nutrition Sciences 6 1071 - 1077 2015
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
海外で食されているエスカルゴにおけるビタミンB12化合物について真正評価した。
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非アルコール性脂肪性肝疾患（NAFLD）モデルラットにおけるビタミンA代謝 Reviewed
古庄 律、谷岡 由梨他7名
ビタミン ( 11 ) 589 - 589 2014.11
Language：Japanese Publishing type：Research paper (scientific journal)
非アルコール性脂肪性肝疾患（NAFLD）モデルラットの各種臓器中のビタミンA代謝について検討した。
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Identification of vitamin B12 and pseudovitamin B12 from various edible shellfish using liquid chromatography–electrospray ionization/tandem mass spectrometry Reviewed
Yuri Tanioka, Shigeo Takenaka, Tadasu Furusho, Yukinori Yabuta, Yoshihisa Nakano, Fumio Watanabe
Fishery Science 80 ( 5 ) 1065 - 1071 2014.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
日常食品のうち魚介類は、日本人の主要なB12供給源である。しかし、生体において機能しないB12（疑似B12）が存在する場合があり、疑似B12が生体に与える影響については不明であるが、食品中のB12量を真正評価することは重要である。本研究は、食用貝類に含まれる疑似B12を明らかにした。
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バオバブフルーツ粉末摂取は高コレステロール負荷食を与えたラットの体重増加と血清コレステロール濃度の上昇を抑制する Reviewed
米澤加代、野口有希、谷岡由梨、石田裕、島田剛志、古庄律
日本食品保蔵科学会誌 40 ( 1 ) 21 - 24 2014.01
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
バオバブフルーツは、抗酸化作用等の機能性を有するスーパーフルーツとして注目されている。本研究において、高コレステロール負荷ラットにバオバブフルーツを摂餌させたところ、ラットの体重増加と血清コレステロール濃度の上昇が抑制された。
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Characterization of corrinoid compounds in edible shellfish Reviewed
Fumio Watanabe, Yuri Tanioka
Nova Science Publishers Inc 2014
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
食用貝類におけるビタミンB12化合物について総説した。
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Biologically Active Vitamin B12 Compounds in Foods for Preventing Deficiency among Vegetarians and Elderly subjects Reviewed
Fumio Watanabe, Yukinori Yabuta, Yuri Tanioka, and Tomohiro Bito
J. Agric. Food Chem 61 ( 28 ) 6769 - 6775 2013.06
Language：English Publishing type：Research paper (scientific journal)
ビタミンB12供給源は動物性食品であるが、十分量食事からB12を供給しても胃酸分泌が低下すると細胞内へのB12吸収は低下し、欠乏する。その最たる者が菜食主義者や高齢者である。また、食品中のB12には疑似B12を含む場合があり注意が必要である。以上の事項について、本稿では総説した。
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アワビ可食部に含まれるビタミンB12化合物の含有量と同定 Reviewed
谷岡 由梨、竹中 重雄、古庄 律、薮田 行哲、中野 長久、渡辺 文雄
Vitamins 86 ( 7 ) 390 - 394 2012.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
ビタミンB12は一部の微生物で生合成され，食物連鎖により動物の体内に吸収・蓄積され，細胞内でアミノ酸・脂質代謝に関与する酵素の補酵素として機能する。そのため，ビタミンB12は主として動物性食品に含まれており，特に日本人にとっては魚介類がピタミンB12のよい供給源となっている。アワビは古くから食され、身だけでなく内臓も加工・利用されている。本研究では、アワビに含まれるB12量を測定及び同定したところ、内臓にはB12だけでなくシュードB12（疑似B12）が多量に含まれておりB12の補完目的として適していないと考えられた。
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低タンパク質食の継続的な摂取はビタミンAの代謝にネガティブな影響を及ぼす Reviewed
古庄 律、谷岡 由梨、山本 祐司、小林 謙一、松浦 知和
ビタミン 85 ( 3 ) 169 - 169 2011.03
Language：Japanese Publishing type：Research paper (other academic)
低タンパク質食の継続的な摂取がビタミンA代謝に及ぼす影響について検討した。
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Methyladeninylcobamide functions as the cofactor of methionine synthase in a Cyanobacterium, Spirulina platensis NIES-39 Reviewed
Yuri Tanioka, E Miyamoto, Y Yabuta, K Ohnishi et al
FEBS Letters 584 ( 14 ) 3223 - 3226 2010.06
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
ヒトにおいて生理的に不活性なシュードビタミンB12が、ラン藻スピルリナでは、メチオニン合成酵素の補酵素として機能し、B12より親和性が高いことを明らかにした。
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Characterization of methylmalonyl-CoA mutase involved in the propionate photoassimilation of Euglena gracilis Z Reviewed
E Miyamoto, A Nishizawa-Yokoi, Y Yabuta, K Ohnishi, H Misono, S Shigeoka, Y Nakano, F Watanabe、谷岡 由梨
Arch Microbiol 192 ( 6 ) 437 - 446 2010.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
ユーグレナにおけるB12依存性酵素、メチルマロニルCoAムターゼの生化学的性質を明らかにした。
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Occurence of Pseudovitamin B12 and its Possible Function as the Cofactor of Cobalamin-Dependent Methionine Synthase in a Cyanobacterium Synechocystis sp. PCC6803. Reviewed
Yuri Tanioka, Y Yabuta, R Yamaji, S Shigeoka, Y Nakano, F Watanabe, H Inui
J Nutr Sci Vitaminol 55 ( 6 ) 518 - 521 2009.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
Cyanobacteriaにおいて、シュードB12がメチオニン合成酵素の補酵素として機能していることを明らかにした。
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「食用ラン藻におけるコリノイドの特性とその生理機能に関する研究 （博士論文）」
谷岡 由梨
大阪府立大学 2009.03
Language：Japanese Publishing type：Thesis (other)
食用として流通しているラン藻（スイゼンジノリ，イシクラゲ，ハッサイ）のB12関連化合物について検討し，全てシュードB12であることを明らかにし，シュードB12はメチオニン合成酵素の補酵素として機能していることを見出した．
A4判 全47頁 -
Analysis of Vitamin B12 in Food by Silica Gel 60 TLC and Bioautography with Vitamin B12-Dependent Escherichia coli 215 Reviewed
Yuri Tanioka, Yukinori Yabuta, Emi Miyamoto, Hiroshi Inui, and Fumio Watanabe
Journal of Liquid Chromatography & Related Technologies 31(13) 31 ( 13 ) 1977 - 1985 2008.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
食品中に含まれるビタミンB12は、バイオアッセイで測定されており、これまでB12とB12アナログは，分別定量できなかった。したがって、食品中にB12とB12アナログが混在した食品が存在していた。本研究では，B12依存性大腸菌とシリカゲル60TLCを用いてB12アナログを分別定量できる方法を開発し、食品中のB12を真正評価する方法を開発した．
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Occurrence of 5'-deoxyadenosylcobalamin and its physiological function as the coenzyme of methylmalonyl-CoA mutase in a marine eukaryotic microorganism, Schizochytrium limacinum SR21 Reviewed
Miyamoto E, Tanioka Y, Yukino T, Hayashi M, Watanabe F, Nakano Y
J Nutr Sci Vitaminol 53 ( 6 ) 471 - 475 2007.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
Schizochytrium limacinum SR21におけるビタミンB12依存性酵素を精製し、生化学的性質を検討した。
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Purification and characterization of corrinoid-compounds from the dried powder of an edible cyanobacterium, Nostoc commune (Ishikurage) Reviewed
Watanabe F, Tanioka Y, Miyamoto E, Fujita T, Takenaka H, Nakano Y.
J Nutr Sci Vitaminol 53 ( 2 ) 183 - 186 2007.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
日本古来から食されている藍藻イシクラゲのビタミンB12化合物の特性について検討した。
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Purification and Characterization of a Corrinoid-Compound in an Edible Cyanobacterium Aphanizomenon flos-aquae as a Nutritional Supplementary Food Reviewed
Emi Miyamoto 他7名、谷岡 由梨
Journal of Agricurtural and Food Chemistry 54 ( 25 ) 9604 - 9607 2006.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
近年，藍藻食品（スピルリナやスイゼンジノリ）には，ヒトにとって生理的に不活性なシュードB12が多量に含まれていることが明らかとなっている．そこで，栄養補助食品として流通しているラン藻アファニゾメノンに含まれるB12関連化合物を同定した．その結果，アファニゾメノンに存在するB12関連化合物は，シュードB12であることが明らかとなった．（344）
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Characterization of a Corrionoid Compound in the Edible (Blue-Green) Alga, Suizenji-nori Reviewed
Fumio Watanabe, Emi Miyamoto, Tomoyuki Fujita, Yuri Tanioka, and Yoshihisa Nakano
Bioscience Biotechnolgy and Biochemistry 70 ( 12 ) 3066 - 3068 2006.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
ラン藻食品には，近年ヒトにとって生理作用のないシュードB12が存在していることが明らかとなっている．そこで藍藻スイゼンジノリにシュードB12が存在するか検討した結果，他の藍藻食品同様（スピルリナ）シュードB12が存在していた．
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カツオ魚肉のビタミンB12含量と各種加熱調理が魚肉ビタミンB12含量に及ぼす影響 Reviewed
西岡道子，彼末富貴，谷岡由梨，宮本恵美，渡辺文雄
Vitamins 80 ( 10 ) 507 - 511 2006.10
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
魚介類は，我が国ではB12の良い供給源であることからカツオ魚肉中のB12含量及び各種加熱調理がB12含量に及ぼす影響について検討した．その結果，魚肉中のB12は血合肉に約80％が含まれ，加熱調理によっても損失が少ないことが明らかとなった．pp.（38）
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TLC Analysis of Corrinoid Compounds in the Halophilic Lactic Acid Bacterium Tetragenococcus halophilus Reviewed
Fumio Watanabe, Emi Miyamoto, Yuri Tanioka, Toshiki Enomoto, Takashi Kuda, Yoshihisa Nakano
Journal of Liquid Chromatography & Related Technologies29(14) 29 ( 14 ) 2153 - 2158 2006.08
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
好塩乳酸菌に含まれるB12関連化合物について薄層クロマトグラフィーを用いて調べた結果，B12が含まれ細胞内でB12依存性メチオニン合成酵素の補酵素として機能していることが示唆された．（全178頁）