Updated on 2025/02/18

写真b

MURATA Masatune

Professor

Title

Professor

Laboratory Address

1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan

External Link

From School 【 display / non-display

  • The University of Tokyo   Faculty of Agriculture   Graduated

    - 1979.03

      More details

    Country:Japan

Degree 【 display / non-display

  • 農学博士 ( 1987.02   東京大学 )

Employment Record in Research 【 display / non-display

  • Tokyo University of Agriculture   Faculty of Applied Bio-Science   Department of Agricultural Chemistry   Professor

    2021.04

External Career 【 display / non-display

  • Ochanomizu University   Professor Emeritus

    2021.04

  • Ochanomizu University   Professor

    2004.04 - 2021.03

      More details

    Country:Japan

  • Ochanomizu University   Associate Professor

    1992.10 - 2004.03

      More details

    Country:Japan

  • Ochanomizu University   Lecturer

    1988.04 - 1992.09

      More details

    Country:Japan

  • Sapporo Breweries Ltd   Researcher

    1979.04 - 1988.03

      More details

    Country:Japan

Professional Memberships 【 display / non-display

  • 日本食品保蔵科学会

    2021.11

  • 内閣府食品安全委員会

    2009.07 - 2018.06

  • 日本メイラード学会

    2005.10

  • 日本栄養・食糧学会

    1996.07

  • 日本食品科学工学会

    1994.04

display all >>

Research Areas 【 display / non-display

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living

  • Life Science / Food sciences

Research Interests 【 display / non-display

  • 食品化学 メイラード反応や酵素的褐変

Papers 【 display / non-display

  • Conditions and mechanism of formation of the Maillard reaction pigment, furpenthiazinate, in a model system and in some acid hydrolyzates of foods and its biological properties Reviewed International journal

    Kyoko Noda, Marin Kishimoto, Yuko Shimamura, Masatsune Murata

    Journal of Agricultural and Food Chemistry   72 ( 12 )   6593 - 6600   2024.03

     More details

    Authorship:Last author   Language:English   Publishing type:Research paper (scientific journal)   Publisher:American Chemical Society (ACS)  

    Furpenthiazinate is a yellow pigment formed by the Maillard reaction between cysteine and furfural under strongly acidic conditions. Here, we describe the conditions and mechanism of pigment formation in a model system and in an acid hydrolyzate of food and analyze its biological properties. A reaction solution containing 32 mM cysteine and 128 mM furfural or 64 mM cysteine and 256 mM furfural in the presence of 2–6 M hydrochloric acid that was heated to 110 °C for 1–2 h yielded approximately 3 mM furpenthiazinate. Nuclear magnetic resonance analysis of furpenthiazinate prepared using 1-13C or 5-13C d-ribose suggests that it was formed through the condensation of cysteine and two C5 chains derived from pentose with the dehydration and elimination of formic acid. Furpenthiazinate was detected in mieki, a seasoning, and some acid hydrolyzates of food, and it did not show antibacterial or mutagenic activity.

    DOI: 10.1021/acs.jafc.3c09447

  • What are melanoidins, polymers in food? Invited Reviewed

    Kyoko Noda and Masatsune Murata

    Journal of Biological Macromolecules   22 ( 2 )   23 - 26   2022.09

     More details

    Authorship:Last author   Language:English   Publishing type:Research paper (scientific journal)  

  • Acrylamide formation during pan-frying of mung bean sprout Reviewed International journal

    Kyoko Noda, Himawari Ando, Kimiko Tada, Mio Satake, Fuuka Nakauchi, Satomi Tsutsura, and Yuko Shimamura, Shuichi Masuda, and Masatsune Murata

    Food Science and Technology Research   28 ( 4 )   307 - 315   2022.08

     More details

    Authorship:Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

  • Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction Reviewed International journal

    Sachiko Kitayama, Asuka Igoshi, Yuko Shimamura, Kyoko Noda, and Masatsune Murata

    Bioscience, Biotechnology, and Biochemistry   85 ( 5 )   672 - 680   2022.05

     More details

    Authorship:Corresponding author   Language:English   Publishing type:Research paper (scientific journal)  

  • 食塩と市販調味料により調製した米飯やにぎり飯における黄色ブドウ球菌の増殖及びエンテロトキシ A産生抑制 Reviewed

    筒浦さとみ、村田容常

    日本家政学会誌   73 ( 5 )   262 - 270   2022.05

     More details

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

    DOI: 10.11428/jhej.73.262

display all >>

Books and Other Publications 【 display / non-display

  • 新しい食品加工学 食品の保存・加工・流通と栄養 改訂第3版(髙村仁知、森山達哉編) 

    村田容常( Role: Contributor)

    南江堂  2022.03 

     More details

    Language:Japanese   Book type:Scholarly book

  • 基礎化学 新スタンダード栄養・食物シリーズ19

    村田容常、奈良井朝子( Role: Joint editor)

    東京化学同人  2021.03 

     More details

    Language:Japanese   Book type:Scholarly book

  • グリケーションの制御とメイラード反応の利用(有原圭三監修)

    村田容常( Role: Contributor)

    シーエムシー出版  2020.12 

     More details

    Language:Japanese   Book type:Scholarly book

  • 食品加工貯蔵学 新スタンダード栄養・食物シリーズ7

    本間清一、村田容常( Role: Joint editor)

    東京化学同人  2016.03 

     More details

    Language:Japanese   Book type:Scholarly book

  • 食品の保存テク便利帳

    村田容常(監修)( Role: Supervisor (editorial))

    学研プラス  2016 

     More details

    Language:Japanese   Book type:Scholarly book

display all >>

Misc 【 display / non-display

  • メイラード反応 食品の美味しさ、品質そして安全性 Invited

    村田容常

    日本健康医学会雑誌   31 ( 2 )   120 - 122   2022.10

     More details

    Authorship:Lead author, Last author, Corresponding author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (bulletin of university, research institution)  

  • メイラード反応により形成される多様な色素 Invited

    村田容常

    日本醸造協会誌   117 ( 2 )   66 - 75   2022.02

     More details

    Authorship:Lead author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

  • Advances in glycation: from food to human health and disease. Invited

    Naoyuki Taniguchi and Masatsune Murata

    Glycoconjugate Journal   38 ( 3 )   273 - 275   2021.05

     More details

    Language:English   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    DOI: 10.1007/s10719-021-09981-z

  • 酵素的褐変ならびにメイラード反応に関する食品化学的研究 Invited Reviewed

    村田容常

    日本食品科学工学会誌   67 ( 01 )   1 - 12   2020.01

     More details

    Authorship:Lead author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    DOI: 10.3136/nskkk.67.1

  • メイラード反応と着色・褐変 糖とアミノ酸が反応すると茶色くなる化学 Invited

    村田容常

    化学と生物   57 ( 4 )   213 - 220   2019.04

     More details

    Authorship:Lead author   Language:Japanese   Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    DOI: 10.1271/kagakutoseibutsu.57.213

display all >>

Honours, Awards and Prizes 【 display / non-display

  • Food Science and Technology Research Award (論文賞)

    2020.05   日本食品科学工学会   A low-molecular weight Maillard pigment from beer was identified as perlolyrine, a Maillard reaction product from tryptophan.

    Chieri Nagai, Kyoko Noda, Akari Kirihara, Yuko Tomita, and Masatsune Murata

     More details

    Award type:International academic award (Japan or overseas)  Country:Japan

  • 日本食品科学工学会 学会賞

    2019.08   日本食品科学工学会  

    村田容常

     More details

    Award type:International academic award (Japan or overseas)  Country:Japan

  • Food Science and Technology Research Award (論文賞)

    2017.08   日本食品科学工学会   Cloning of phenylalanine ammonia-lyase and its role in enzymatic browning of mung bean sprout during cold storage

    Nana Sameshima, Midori Nishimura, Koko Murakami, Yukako Kogo, Yuko Shimamura, Masaaki Sakuta, and Masatsune Murata

     More details

    Award type:International academic award (Japan or overseas)  Country:Japan

  • 第15回安藤百福賞 優秀賞

    2011.03   食創会   Andoh Momofuku Award

    村田容常

  • Food Science and Technology Research Award (論文賞)

    2010.09   日本食品科学工学会   A Novel yellow compound and furpipate derivatives formed from furfural or 5-hydroxymethylfurfural in the presence of lysine.

    Hana Totsuka, Konomi Tokuzen, Hiroshi Ono, and Masatsune Murata

     More details

    Award type:International academic award (Japan or overseas)  Country:Japan

display all >>

Scientific Research Funds Acquisition Results 【 display / non-display

  • ビール、納豆、炒めもやし、その色、香り、安全性とメイラード反応

    2017.04 - 2021.03

    科学研究費補助金  基盤研究(B)

    村田容常

      More details

    Authorship:Principal investigator 

  • 褐変反応生成物の分子的研究 新たな低分子色素ならびに前駆体の同定と褐変機構の提唱

    2014.04 - 2017.03

    科学研究費補助金  基盤研究(B)

    村田容常

      More details

    Authorship:Principal investigator 

  • 新たな低分子メイラード反応色素を手掛かりに食品の褐変反応の功罪問い直す

    2010.04 - 2013.03

    科学研究費補助金  基盤研究(B)

    村田容常

      More details

    Authorship:Principal investigator 

  • カット野菜の新貯蔵法 シンナムアルデヒドによる褐変抑制機構の解明及び品質評価

    2007.04 - 2009.03

    科学研究費補助金  基盤研究(C)

    村田容常

      More details

    Authorship:Principal investigator 

  • カット野菜の品質劣化要因である褐変機構の解析と制御

    2001.04 - 2003.03

    科学研究費補助金  基盤研究(C)

    村田容常

      More details

    Authorship:Principal investigator 

display all >>

Presentations 【 display / non-display

  • 市販の賞味期限付き冷蔵食品の家庭での取り扱いと微生物学的安全性:開封の有無や保存温度の影響

    筒浦さとみ、三田菜津美、新井紗雪、村田容常

    日本家政学会第77回大会  2025.05  日本家政学会

     More details

    Event date: 2025.05

    Language:Japanese   Presentation type:Poster presentation  

    Venue:東京(東京家政大学)   Country:Japan  

  • 市販賞味期限付き冷蔵食品の家庭での取り扱いが保存中の微生物学的安全性に及ぼす影響

    筒浦さとみ、三田菜津美、新井紗雪、村田容常

    日本農芸化学会2025年度大会  2025.03  日本農芸化学会

     More details

    Event date: 2025.03

    Language:Japanese   Presentation type:Poster presentation  

    Venue:札幌  

  • システインと六炭糖の強酸性下におけるメイラード反応により生成する新規色素化合物の単離、構造解析および生成経路検討

    田中悠海、山内一姫、村田容常、野田響子

    日本農芸化学会2025年度大会  2025.03  日本農芸化学会

     More details

    Event date: 2025.03

    Language:Japanese   Presentation type:Poster presentation  

    Venue:札幌  

  • 納豆における2,5-ジメチルピラジンおよび2,3,5-トリメチルピラジンの生成

    五十嵐舞乃、野田響子、村田容常

    日本生物高分子学会 2024年度大会  2024.08  日本生物高分子学会

     More details

    Event date: 2024.08

    Language:Japanese   Presentation type:Poster presentation  

    Venue:東京(お茶の水女子大学)  

  • Food and the Maillard reaction -Significance and Food Safety Invited

    2024.08 

     More details

    Event date: 2024.08

    Language:Japanese   Presentation type:Oral presentation (invited, special)  

display all >>

Committee Memberships 【 display / non-display

  • 日本食品科学工学会   監事  

    2020.04 - 2024.03   

      More details

    Committee type:Academic society

  • 日本メイラード学会   会長  

    2018.04 - 2021.03   

      More details

    Committee type:Academic society

  • 日本栄養・食糧学会   日本栄養・食糧学会誌編集委員  

    2012.05 - 2016.04   

      More details

    Committee type:Academic society

  • 内閣府食品安全委員会   委員  

    2009.06 - 2018.06   

      More details

    Committee type:Government

  • 日本栄養・食糧学会   Journal of Nutritional Science and Vitaminology 編集委員  

    2008.05 - 2015.04   

      More details

    Committee type:Academic society

display all >>

Social Activities 【 display / non-display

  • 酵素的褐変のメカニズムとその制御

    Role(s): Lecturer

    テックデザイン  2024.08

     More details

    Audience: Company

    Type:Seminar, workshop

  • メイラード反応 基礎と食品学的視点から

    Role(s): Lecturer

    テックデザイン  2024.05

     More details

    Audience: Company

    Type:Seminar, workshop

  • なぜ食パンを焼くと色が変わる?

    Role(s): Filming support

    朝日新聞  朝日新聞  朝刊5ページ東京本社  2024.05

     More details

    Audience: Junior students

    Type:Newspaper, magazine

  • 辻村みちよ、清水紫琴そして古在由直のこと

    Role(s): Lecturer

    お茶の水女子大学食物同窓会  2023.12

     More details

    Audience: General

    Type:Lecture

  • 食品褐変のメカニズムとその制御 酵素的褐変とメイラード反応

    Role(s): Lecturer

    テックデザイン  2023.09

     More details

    Audience: Company

    Type:Seminar, workshop

display all >>

Media Coverage 【 display / non-display

  • 加熱による無数の化学物質の形成と嗜好性・安全性、果てしない話 第12話 Promotional material

    中央畜産会  畜産コンサルタント  2022.01

  • 食品の褐変とその制御 Promotional material

    花王健康科学研究会  KAO Health Care Report  2021.12