Updated on 2024/04/19



Assistant Professor


Assistant Professor

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From Graduate School 【 display / non-display

  • Tokyo University of Agriculture   Graduate School, Division of Bioindustry   Doctoral program (second term)   Completed

    2012.04 - 2015.03

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  • Tokyo University of Agriculture   Graduate School, Division of Bioindustry   Doctoral program (first term)   Completed

    2010.04 - 2012.03

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Degree 【 display / non-display

  • 博士(生物産業学) ( 2015.03   東京農業大学 )

  • 修士(生物産業学) ( 2012.03   東京農業大学 )

Employment Record in Research 【 display / non-display

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Nutritional Science and Food Safety   Assistant Professor

    2019.04 - 2021.03

  • Tokyo University of Agriculture   Faculty of Bio-Industry   Department of Food, Aroma and Cosmetic Chemistry   Assistant Professor


Professional Memberships 【 display / non-display

  • 日本食品保蔵科学会


  • 日本農芸化学会


  • 日本食品科学工学会


Research Interests 【 display / non-display

  • 天然物化学

  • ポリフェノール

  • 香気成分

  • 香気成分前駆体

  • 消臭

Papers 【 display / non-display

  • 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

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    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

  • 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

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    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

  • Identification of constituent contributing to masking effect against Robusta coffee extract from the volatile compounds of Arabica coffee. Reviewed

    48 ( 2 )   59 - 66   2022

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    Authorship:Lead author   Language:Japanese   Publishing type:Research paper (scientific journal)  

  • 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

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.1016/j.foodchem.2020.127565

  • 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

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    Language:English   Publishing type:Research paper (scientific journal)  

    DOI: 10.1111/1750-3841.15327

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Presentations 【 display / non-display

  • 鮭の削り節から調製した「出汁」の特性評価


    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

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    Event date: 2024.03

    Language:Japanese   Presentation type:Oral presentation (general)  


  • 地域の特産物であるハッカの消臭剤としての可能性


    令和5年度オホーツク地域活力支援包括連携フォーラム  2024.02  国土交通省 北海道開発局 網走開発建設部、国立大学法人北海道国立大学機構北見工業大学、学校法人東京農業大学校生物産業学部、学校法人日本赤十字学園日本赤十字北海道看護大学

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    Event date: 2024.02

    Language:Japanese   Presentation type:Public lecture, seminar, tutorial, course, or other speech  

    Venue:Web開催(Microsoft teams)  

  • カラマツ(Larix kaempferi)精油に含まれる重要香気成分の解明

    須藤江梨, 金嶋泰, 妙田貴生, 野島聡

    第67回香料・テルペンおよび精油化学に関する討論会  2023.10  香料・テルペンおよび精油化学に関する討論会

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    Event date: 2023.10

    Language:Japanese   Presentation type:Oral presentation (general)  


  • ユズ果実の成熟に伴う成分変化の解析


    日本食品保蔵科学会第72回大会  2023.07  日本食品保蔵科学会

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    Event date: 2023.07

    Language:Japanese   Presentation type:Oral presentation (general)  


  • アカエゾマツ(Picea glehnii)精油の重要香気成分の解明

    岩下瞬, 金嶋泰, 妙田貴生, 野島聡

    第66回香料・テルペンおよび精油化学に関する討論会  2022.11  香料・テルペンおよび精油化学に関する討論会

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    Event date: 2022.11

    Language:Japanese   Presentation type:Oral presentation (general)  


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