Papers - MYODA Takao
-
ゆず果実の成熟過程による機能性の変化 Reviewed
山本久美子、木村千晃、片岡朋英、金島泰、妙田貴生、山﨑雅夫、丹羽光一、鈴木雄一、中原光一
日本食品保蔵科学会誌 51 ( 1 ) 3 - 9 2025.01
Language：Japanese Publishing type：Research paper (scientific journal)
-
Isolation and identification of progenitors, glycoconjugates of β- damascenone precursors, in sweet potato (Ipomoea batatas) Reviewed International journal
Tai Kaneshima, Satoshi Nojima, Takao Myoda, Koichi Nakahara, Yoshihide Matsuo
Flavour and Fragrance Journal 38 152 - 162 2023.02
Language：English Publishing type：Research paper (scientific journal)
β- Damascenone 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 chro-matographic and spectroscopic techniques combined with a hydrolysis assay.
DOI： 10.1002/ffj.3736
-
Antiglycative effect of extract and phenolic compounds from holy basil (Ocimum tenuiflorum) Reviewed International journal
Kunihiro Kento, Kaneshima Tai, Myoda Takao
Glycative Stress Research 9 ( 3 ) 175 - 185 2022.09
Language：English 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
-
Protective effects of volatile components of aged garlic extract against ultraviolet B-induced apoptosis in human skin fibroblasts Reviewed
Kazuki Abe, Kumiko Yamamoto, Takao Myoda, Takuto Fujii, Koichi Niwa
Journal of Food Biochemistry 42 e14482 2022.09
Language：English Publishing type：Research paper (scientific journal)
DOI： 10.1111/jfbc.14482
-
Carcass traits and fat quality of breeding emu (Dromaius novaehollandiae) in northern Japan Reviewed
Yuichi Koshiishi, Michiko Murata-Okubo, Hinami Nakajyo, Rikimaru Machida, Taiga Yamamoto, Takao Myoda, Yuichi Kameyama, Hiroki Hirayama, Kousaku Souma, Michinari Yokohama, Kenta Wada
Poultry Science 101 102050 2022.07
Language：English Publishing type：Research paper (scientific journal)
-
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves Reviewed
Kent Kunihiro, Yuta Kikuchi, Satoshi Nojima and Takao Myoda
Flavour and Fragrance Journal 37 210 - 218 2022.05
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
-
Identification of constituent contributing to masking effect against robusta coffee extract from the volatile compounds of arabica coffee. Reviewed
48 ( 2 ) 59 - 66 2022.04
Authorship：Corresponding author Language：Japanese Publishing type：Research paper (scientific journal)
-
Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract Reviewed
Kazuki Abe, Takao Myoda and Satoshi Nojima
Journal of Agricultural and Food Chemistry 69 1020 - 1026 2021.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Characterization of the microbiota and chemical properties of pork loins during dry aging Reviewed
Akihito Endo, Ryosuke Koizumi, Yozo Nakazawa, Yuh Shiwa, Shintaro Maeno, Yoshihiko Kido, Tomohiro Irisawa, Yoshiki Muramatsu, Kotaro Tada, Masao Yamazaki and Takao Myoda
MicrobiologyOpen 2021 e1157 2021.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties Reviewed
Araújo M., Fidelis M., Sanchez C. A., Castro A. P., Camps I., Colombo F. A., Marques M. J., Myoda T., Granato D. and Azevedo L.
Food Research International 136 109334 2020.08
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Characterization of key aroma compounds in aged garlic extract Reviewed
Kazuki Abe, Yoji Hori and Takao Myoda
Food Chemistry 312 126081 2020.05
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
-
Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient Reviewed
Marina Fidelis, Mariana Araújo Vieira do Carmo, Thiago Mendanha da Cruz, Luciana Azevedo, Takao Myoda, Marianna Miranda Furtado, Mariza Boscacci Marques, Anderson S. Sant'Ana, Maria Inês Genovese, Won Young Oh, Mingchun Wen, Fereidoon Shahidi, Liang Zhang, Marcelo Franchin, Severino Matias de Alencar, Pedro Luiz Rosalen and Daniel Granato
Food Chemistry 310 125909 2020.04
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Volatile compounds of fresh and processed garlic (Review) Invited Reviewed
Kazuki Abe, Yoji Hori and Takao Myoda
Experimental and Therapeutic Medicine 19 ( 2 ) 1585 - 1593 2020.02
Authorship：Corresponding author Language：English Publishing type：Research paper (international conference proceedings)
-
Linking volatile and non-volatile compounds to sensory profiles and consumer linking of wild edible Nordic mushrooms Reviewed
Aisala H., Manninen H., Laaksonen T., Linderborg K. M., Myoda T., Hopia A. and Sandell M.
Food Chemistry 304 125403 2020.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities Reviewed
Koki Matsushita, Ayano Tamura, Daisuke Goshima, Dennis Marvin Santiago, Takao Myoda, Kanenori Takata and Hiroaki Yamauchi
Journal of Food Science and Technology 57 134 - 142 2020.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Hydroalcoholic Myrciariadubia(camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents Reviewed
Mariana Araújo, Vieira Do Carmo, Marina Fidelis, Carolina Girotto Pressete, Marcos José Marques, Angel Mauricio Castro-Gamero, Takao Myoda, Daniel Granato and Luciana AzevedoAlmeidaetal
Food Research International 125 ( 108551 ) 1 - 11 2019.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Seasonal fluctuations of aroma components of essential oils from Larix leptolepis Reviewed
Mikio Doi, Kazuki Toeda, Takao Myoda, Yasuyuki Hashidoko and Takane Fujimori
Journal of Oleo Science 68 ( 7 ) 671 - 677 2019.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析 Reviewed
小山翔大、小泉香菜、妙田貴生、内野昌孝、藤森嶺、高野克己
日本食品保蔵科学会誌 45 ( 3 ) 119 - 127 2019.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
-
Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique Reviewed
Matsushita K., Terayama A., Goshima D., ,Santiago D. M. Myoda T. and Yamauchi H.
Journal of Food Science and Technology 56 ( 3 ) 1454 - 1461 2019.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
-
Data in the inhibitory effect of traditional plants from Sri Lanka against tyrosinase and collagenase. Reviewed
Ito, J., Hara, K., Someya, T., Myoda, T., Sagane, Y., Watanabe, T., Wijesekara, R.G.S., Toeda, K., Nojima, S.
Data in Brief 20 573 - 576 2018.10
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)