Updated on 2022/10/20

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

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    Country:Japan

Degree 【 display / non-display

  • 農学博士 ( 1988.02   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

    2004.04 - 2021.03

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    Country:Japan

  • Ochanomizu University   Associate Professor

    1992.10 - 2004.03

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    Country:Japan

  • Ochanomizu University   Lecturer

    1988.04 - 1992.09

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    Country:Japan

  • Sapporo Breweries Ltd   Researcher

    1979.04 - 1988.03

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    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

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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

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

    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

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    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

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

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

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

  • Practical measures including pH adjustment and reduction of bacterial contamination to effectively inhibit the production of staphylococcal enterotoxin A in rice balls and cooked rice Reviewed

    Satomi Tsutsuura, Tadayuki Nishiumi, and Masatsune Murata

    Journal of Home Economics of Japan   73 ( 3 )   136 - 148   2022.03

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

    This study aimed to inhibit the production of staphylococcal enterotoxin A (SEA) in rice balls or cooked rice using practical measures. We examined the effects of pH and inoculum size on the growth of Staphylococcus aureus and the production of SEA. Several strains of SEA-producing S. aureus were inoculated into rice balls or cooked rice, and bacterial counts and SEA production were determined during incubation. No clear differences in SEA level between rice balls and cooked rice were apparent at 15-37ºC incubation. At the early stage of incubation, SEA production was inhibited in cooked rice at pH 4.0 and 4.5. A reduction in the initial bacterial population and pH adjustment of cooked rice could effectively inhibit the growth of S. aureus and SEA production.

  • 納豆中の2,5-ジメチルピラジンと2,3,5-トリメチルピラジン生成における納豆菌の関わり Reviewed

    筒浦さとみ,鈴木志保,山本歩未,野田響子,村田容常

    日本家政学会誌   73 ( 1 )   39 - 49   2022.01

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

    納豆におけるピラジン類生成への納豆菌の関わりを明らかにすることを目的に、納豆の主要なピラジン類(2,5-DMP及びT3MP)について、複数の菌株を用いて経時的に生成を調べた。また、合成培地に様々な成分を添加して納豆菌を培養した際のピラジン類生成量を調べ、納豆菌による2,5-DMP及びT3MPの生成要因についても検討した。その結果、納豆中のピラジン類は納豆菌の代謝により形成され、スレオニンが重要な前駆体であると考えられた。

    DOI: 10.11428/jhej.73.39

  • Comparative analysis of the extradiol ring-cleavage dioxygenase LigB from Arabidopsis and 3,4-dihydroxyphenylalanine dioxygenase from betalain-producing plants. Reviewed

    Akane Kasei, Hanako Watanabe, Natsumi Ishiduka, Kyoko Noda, Masatsune Murata, and Masaaki Sakuta

    Plant and Cell Physiology   62 ( 4 )   732 - 740   2021.04

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

    Anthocyanins and betalains never occur together in the same plant. The formation of betalamic acid, catalyzed by 3,4-dihydroxyphenylalanine (DOPA) 4,5-extradiol dioxygenase (DOD), is a key step in betalain biosynthesis. DODs in betalain-producing plants are coded by LigB genes. To gain insight into the evolution of specialized metabolic enzymes involved in betalain biosynthesis, we performed a comparative biochemical analysis of Arabidopsis LigB, an extradiol ring-cleavage dioxygenase in anthocyanin-producing Arabidopsis and Phytolacca DOD1 of betalain-producing Phytolacca americana. We show that Arabidopsis LigB catalyzes 2,3-extradiol cleavage of DOPA to synthesize muscaflavin, whereas Phytolacca DOD1 converts DOPA to betalamic acid via 4,5-extradiol cleavage. Arabidopsis LigB also converts caffeic acid, a ubiquitous phenolic compound in higher plants, to iso-arabidopic acid in vitro via 2,3-extradiol cleavage of the aromatic ring. Amino-acid substitution in Arabidopsis LigB and Phytolacca DOD1 led to variable extradiol ring-cleavage function, supporting the suggestion that catalytic promiscuity serves as a starting point for the divergence of new enzymatic activities.

    DOI: 10.1093/pcp/pcab031

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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 

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    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 

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    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 

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    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 

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    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 

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    Language:Japanese   Book type:Scholarly book

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Misc 【 display / non-display

  • What are melanoidins, polymers in food? Invited Reviewed

    Kyoko Noda and Masatsune Murata

    Journal of Biological Macromolecules   22 ( 2 )   23 - 26   2022.12

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

    DOI: 10.14533/jbm.22.23

  • 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

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    Authorship:Lead 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

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

  • Food chemistry and biochemistry of enzymatic browning.  Invited

    Masatsune Murata

    Food Science and Technology Research   27 ( 1 )   1 - 12   2022.01

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

    DOI: 10.3136/fstr.FSTR-D-21-00130

  • Browning and pigmentation in food through the Maillard reaction (review). Invited Reviewed

    Masatsune Murata

    Glycoconjugate Journal   38 ( 3 )   283 - 292   2021.05

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

    DOI: 10.1007/s10719-020-09943-x

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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

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    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

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    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

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    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

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

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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

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    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

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    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

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    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

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    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

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    Authorship:Principal investigator 

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Presentations 【 display / non-display

  • 緑豆もやしの炒め加熱におけるアクリルアミド生成 International conference

    野田 響子、安東 ひまわり、多田 貴美子、佐竹 海音、中内 風花、筒浦 さとみ、島村 裕子、増田 修一、村田容常

    日本農芸化学会2022年度大会  2022.03 

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    Event date: 2022.03

    Language:Japanese   Presentation type:Oral presentation (general)  

  • メイラード反応 食品の美味しさ、品質そして安全性 Invited International conference

    村田容常

    第30回日本健康医学会総会  2021.11 

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    Event date: 2021.11

    Language:Japanese   Presentation type:Oral presentation (general)  

  • 家庭での加熱調理を想定した際の黄色ブドウ球菌の殺菌及び増殖抑制効果の検討 International conference

    筒浦さとみ、村田容常

    第68回日本栄養改善学会学術総会  2021.10 

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    Event date: 2021.10

    Language:Japanese   Presentation type:Oral presentation (general)  

  • 食塩・食酢などの市販調味料を用いた味付けにぎり飯:家庭でのおにぎり食中毒予防の観点から International conference

    筒浦さとみ、村田容常

    第73回日本家政学会  2021.05 

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    Event date: 2021.05

    Language:Japanese   Presentation type:Oral presentation (general)  

  • 低酸性条件下でのコーヒーの殺菌活性ならびに焙煎が活性に及ぼす影響 International conference

    井上葵、五十嵐朱里、筒浦さとみ、村田容常

    日本農芸化学会2021年度大会  2021.03 

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    Event date: 2021.03

    Language:Japanese   Presentation type:Oral presentation (general)  

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Committee Memberships 【 display / non-display

  • 日本食品科学工学会   監事  

    2020.04 - 2024.03   

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    Committee type:Academic society

  • 日本メイラード学会   会長  

    2018.04 - 2021.03   

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    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   

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    Committee type:Academic society

  • 内閣府食品安全委員会   委員  

    2009.06 - 2018.06   

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    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   

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    Committee type:Academic society

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Social Activities 【 display / non-display

  • 食の常識vs非常識

    Role(s): Lecturer

    放送大学東京足立学習センターならびに足立区  2021.02

  • メイラード反応 おいしさ、品質、安全性

    Role(s): Lecturer

    食生活研究会  2019.09

  • お茶博士 辻村みちよ・フードサイエンスの開拓

    Role(s): Lecturer

    彩の国ビジュアルプラザ(デジタルSKIPステーション)  2019.08

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    Audience: General

    Type:Lecture

  • 野菜や果物の酵素的褐変の基礎とその制御

    Role(s): Lecturer

    サイエンスフォーラム  2019.03

  • メイラード反応:化学的基礎と食品における意義

    Role(s): Lecturer

    産業科学システムズ  2018.11

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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