Yuji MIYAGUCHIProfessor
■Researcher basic information
Organization
- College of Agriculture Dean of the College of Agriculture
- Graduate School of Agriculture（ Master's Program） Dean of the Graduate School of Agriculture
- College of Agriculture Department of Food and Life Science
- Graduate School of Agriculture（ Master's Program） Major in Agricultural Science Course in Practical Agricultural Food Science
- Faculty of Applied Biological Science Domain of Food and Life Science Dean of the Faculty of Applied Bioresource
Research Areas
Research Keyword
Educational Background
Career
- Oct. 2015, Professor
- Apr. 2007 - Sep. 2015, Associate Professor
- Jul. 2001 - Mar. 2007, Associate Professor, College of Agriculture Ibaraki University
- May 1993 - Jun. 2001, Research Associate, College of Agriculture Ibaraki University
- Apr. 1991 - Apr. 1993, Researcher, Central Institute of Itoham Inc.
Member History
External link
Message from Researchers
(Message from Researchers)
(研究経歴)
2000- Engaged in research on the Production of livestocks with high-quality,1999- Engaged in research on the Processing Technology of Animal Products,1991- Engaged in research on the Effective Utilization of Animal by Products,1991-1995 Engaged in research on the Processing and Quality Control of Animal Products
■Research activity information
Paper
- Discrimination thresholds for glutamic acid and chicken oil in chicken broth assessed by an untrained panel at a research institute
Genya Watanabe; Shota Ishida; Karin Akada; Masaya Komatsu; Hiroki Sakurai; Saki Shinoda; Michiyo Motoyama; Ikuyo Nakajima; Atsushi Asano; Yuji Miyaguchi; Keisuke Sasaki, Abstract
Glutamic acid (Glu) and fat are recognized as primary flavor components in meat. This study aimed to determine the discrimination threshold of an untrained panel for Glu and fat in meat. Thirty‐two untrained panelists were recruited among research institute employees. First, triangle tests were performed using chicken broth supplemented with Glu at concentrations of 10, 50, 110, and 200 μg/ml and broth without Glu supplementation (control). The Glu supplementation test did not distinguish between Glu‐supplemented broth and the control. Thus, the discrimination threshold for Glu in chicken broth was determined to be >200 μg/ml. Second, triangle tests were performed using chicken oil‐emulsified broth at concentrations of 43, 129, 387, and 1160 μg/ml and broth without chicken oil supplementation. The probability of choosing the correct sample in the triangle test for each chicken oil concentration was calculated. The probit regression analysis estimated the discrimination threshold for chicken oil in chicken broth to be 341 μg/ml among untrained panelists. Although the number of untrained panelists recruited in this study was limited, our results provided useful findings for evaluating and improving meat quality utilizing Glu and fat content., Wiley
Animal Science Journal, 05 Jan. 2025, [Reviewed] - Effect of cold storage on the physico-chemical and hygienic properties of Wagyu beef
Yuji Miyaguchi; Kensuke Nakayasu; Masaki Muto; Hiromi Kizawa; Yasuki Ogawa, Lead, Japanese Society for Food Science and Technology
Nippon Shokuhin Kagaku Kogaku Kaishi, 15 Aug. 2023, [Reviewed] - 〔Major achievements〕Effect of salmon protamine on the physicochemical properties of porcine myofibril
Yuji MIYAGUCHI; Shun SASAKI; Tomomi SHIBUYA; and Yasuki OGAWA, Lead, ブタ筋原線維の物性に及ぼす鮭プロタミンの影響を調べたもので、同タンパク質は、筋原線維ホモジネートの粘性を下げ、加熱後のゲル化も著しく阻害することを明らかにした。, 日本食品科学工学会
Food Science and Technology Research, Dec. 2021, [Reviewed] - Effects of dried natto diet on the transcript levels of the peroxisome proliferator-activated receptor-γ, coactivator-1α and -1β, and nuclear receptor corepressor 1 genes in laying hens
Yuta S; Kubota T; Sudo M; Toda N; Ogawa Y; Miyaguchi Y., Wiley
Animal Science Journal, Feb. 2021, [Reviewed] - Metabolomic analyses of plasma and liver of mice fed with immature Citrus tumida peel
日本農芸化学会
Bioscience, Biotechnology, and Biochemistry., Jun. 2020, [Reviewed] - Dietary intake of the citrus flavonoid hesperidin affects stress-resilience and brain kynurenine levels in a subchronic and mild social defeat stress model in mice
Sato; M.; Okuno; A.; Suzuki; K.; Ohsawa; N.; Inoue; E.; Miyaguchi; Y.; Toyoda A., Depressive disorders are partly caused by chronic inflammation through the kynurenine (KYN) pathway. Preventive intervention using anti-inflammatory reagents may be beneficial for alleviating the risk of depression. In this study, we focused on the Japanese local citrus plant, Citrus tumida hort. ex Tanaka (C. tumida; CT), which contains flavonoids such as hesperidin that have anti-inflammatory actions. The dietary intake of 5% immature peels of CT fruits slightly increased stress resilience in a subchronic and mild social defeat (sCSDS) model in mice. Moreover, the dietary intake of 0.1% hesperidin significantly increased stress resilience and suppressed KYN levels in the hippocampus and prefrontal cortex in these mice. In addition, KYN levels in the hippocampus and prefrontal cortex were significantly correlated with the susceptibility to stress. In conclusion, these results suggest that dietary hesperidin increases stress resilience by suppressing the augmentation of KYN signaling under sCSDS.
Bioscience, Biotechnology, and Biochemistry., May 2019, [Reviewed] - ヘスペリジンの給与は慢性社会的敗北ストレスによる脳内キヌレニンの増加を抑制し、社会的ストレスに対する抵抗性を付与する
佐藤 瑞穂; 奥野 海良人; 鈴木 一徳; 大澤 夏樹; 井上 栄一; 宮口 右二; 豊田 淳, (公社)日本栄養・食糧学会
日本栄養・食糧学会大会講演要旨集, Apr. 2019 - Dietary intake of immature Citrus tumida Hort. ex Tanaka peels suppressed body weight gain and fat accumulation in a mouse model of acute obesity
Sato; M.; Goto; T.; Inoue; E.; Miyaguchi; Y.; Toyoda A.
Journal of Nutritional Science and Vitaminology, Feb. 2019, [Reviewed] - Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry
Noriyuki Kimura; Nana Nishimura; Nagako Iwama; Yoshito Aihara; Yasuki Ogawa; Yuji Miyaguchi
ANIMAL SCIENCE JOURNAL, Oct. 2017, [Reviewed] - Effects of combined treatments with fermented soybean (natto) intake and exercise on bone metabolism in ovariectomized rats
Kawano; M.; Itomine; I.; Monma M.; Asakawa; K.; Toyoda; A.; Miyaguchi Y., Last, OBJECTIVES: Using ovariectomized rats, we examined the influence of combined exercise tolerance and natto intake on the bone loss inhibitory effect. METHODS: We divided female Wistar rats into the following groups: Ovariectomy, Ovariectomy + Exercise, Ovariectomy + Natto Intake, Ovariectomy + Exercise + Natto Intake, and Pseudo-operative (Sham group). After conducting experiments on each group, we collected the tissues and performed morphological and molecular biological analyses. RESULTS: In comparison with the Ovariectomy group, only in the Ovariectomy + Exercise group was there a significant bone loss inhibitory effect in the femoral cancellous bone. Although there was a tendency toward this trend seen in the Natto Intake and Exercise + Natto Intake groups, these differences were not significant. The increase in messenger RNA expression levels of alkaline phosphatase (osteoblast marker) in the bone marrow caused by ovariectomy was suppressed by individual factors, and by those in combination. However, messenger RNA expression levels of estrogen receptor alpha in the bone marrow showed a decreasing tendency with each factor, and decreased significantly with the combination, similar to the Sham group. CONCLUSION: This suggests that natto intake and exercise maintain bone mass by different molecular mechanisms and that these two factors do not simply act synergistically in combination to maintain bone mass.
SAGE Open Medicine, 2017 - Reuse of expired natto (fermented soybeans) as an animal Feed
Miyaguchi; Y.; Nishino; K. and Ogawa; Y., 未利用の納豆を飼料化する研究である。本実験では、納豆の成分を水溶性と不溶性に溶媒で分離し、各画分を鶏に給与し、卵のコレステロール低下能を調べたところ、不溶性画分にその効果のあることがわかった。
Journal of Developments in Sustainable Agriculture, Mar. 2016, [Reviewed] - Polarization of helper T cells towards the type 2 phenotype in chickens fed dried natto (fermented soybeans): splenic cytokine and hepatic cyclooxygenase expressioncharacteristics assessed by a trained sensory panel.
Seo Y.; Sudo M.; Toda N.; Ogawa Y.; Miyaguchi Y., 本実験では乾燥納豆を採卵鶏に給与し、脾臓中のヘルパーT細胞に及ぼすサイトカインの遺伝子発現量および肝臓シクロオキシゲナーゼ（COX）の遺伝子発現量を調べた。その結果、乾燥納豆の給与は脾臓のIL-2およびIL-4の遺伝子発現量に影響を及ぼし2型に表現型へ偏向することが明らかとなった。, 日本家畜衛生学会
Japanese Journal of Animal Hygiene, 01 Feb. 2015, [Reviewed] - Effect of yacon tuber (Smallanthus sonchifolius)-derived fructooligosaccharides on intestinal flora and immune system of OVA-sensitized BALB/c mice
Miyaguchi Y.; Tomatsuri T.; Toyoda A.; Inoue E.; Ogawa Y., Corresponding, Japanese Society for Food Science and Technology
Food Science and Technology Research, 01 Feb. 2015, [Reviewed] - Evaluation of the effect of glyceraldehyde 3-phosphate dehydrogenase on heat-induced myofibril gels by investigating actin-myosin interaction
Sasaki S.; Ogawa Y.; Ichinoseki S.; Tanabe M.; Nakade K.; Miyaguchi Y., Corresponding
Food Science and Technology Research, 01 Jan. 2015, [Reviewed] - Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel.
Sasaki; K.; Motoyama; M.; Narita; T.; Hagi; T.; Ojima; K.; Oe; M.; Nakajima; I.; Kitsunai; K.; Saito; Y.; Hatori; H. Muroyama; S.; Nomura; M.; Miyaguchi; Y.; and Chikuni; K.
Meat Science, 01 Feb. 2014, [Reviewed] - Molecular interaction studies evaluating the gelation of myosin B with glyceraldehyde 3-phosphate dehyodrogenase after succinylation.
Sakamoto; T.; Sasaki; S.; Nakade; K.; Tanabe; M.; Ichinoseki; S.; and Miyaguchi; Y., Corresponding
Food Science Technology Research, 01 Feb. 2013, [Reviewed] - ヤーコン塊根中のフルクトオリゴ糖に及ぼす加熱調理の影響
宮口右二; 井上栄一; 月橋輝男, Lead
日本食品科学工学会誌, 01 Apr. 2012, [Reviewed] - Simple method for isolation of glyceraldehyde 3-phosphate dehyodrogenase and the improvement of myofibril gel properties
Miyaguchi; Y.; Sakamoto; T.; Sasaki; S.; Nakade; K.; Tanabe; M.; Ichinoseki; S.; Numata; M.; and Kosai; K., Lead
Animal Science Journal, 2011, [Reviewed] - Effect of Bacillus subtilis var.natto fermented soybean on growth performance, microbial activity in the caeca and cytokine gene expression of domestic meat type chickens
第11著者、他10名, 納豆を鶏に給与した場合、飼養試験および鶏の生体、サイトカインへの影響を調べた研究で、納豆の給与がいずれも問題ないことを明らかにした。
The Journal of Poultry Science, Feb. 2009, [Reviewed] - Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the antihypertensive effect of hydrolysate in spontaneously hypertensive rats
Wang J.; Hu J.; Cui J. Bai X.; Du Y.; Miyaguchi Y. and Lin; B., 牡蠣のペプシン加水分解物に血圧上昇抑制効果のあるACE阻害ペプチドの存在を明らかにした
Food Chemistry, Feb. 2008, [Reviewed] - Effect of Fermented soybean, "natto" supplement on egg production and qualities
Fujiwara K.; 6 co-authors, Corresponding
Asian-Australian Journal of Animal Science, 2008, [Reviewed] - Effect of Fermented soybean, "natto" on the production and qualities of chicken meat
Fujiwara K.; 7 co-authors, Corresponding
Asian-Australian Journal of Animal Science, 2008, [Reviewed] - Production of high quality chicken meat and egg by the fortification of fermented soybean, natto
Yuji MIYAGUCHI, Lead, 食資源の有効利用の観点から、茨城県の産業である納豆を用いた高品質な鶏肉や鶏卵の生産の可能性を検討し、納豆給与により鶏肉のうま味成分の増加や鶏卵のコレステロール低下についてまとめたものである。
Proceedings of Japanese Society for Animal Nutrition and Metabolism, Nov. 2007, [Reviewed], [Invited] - Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein
Yuji Miyaguchi; Yuki Hayashi; Taro Sakamoto, Corresponding
Animal Science Journal, 2007, [Reviewed] - Isolation and characterization of angiotensin I-converting enzyme inhibitory peptides derived from porcine hemoglobin
Yike Yu; Jianen Hu; Yuji Miyaguchi; Xuefang Bai; Yuguang Du; Bingcheng Lin
Peptides, 2006, [Reviewed] - Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol
Y Miyaguchi; JN Hu, Corresponding
Food Science and Technology Research, 2005 - 産卵廃鶏の有効利用：鶏筋漿タンパク質画分によるモデルソーセージ物性改善効果
MIYAGUCHI Yuji; SAKAMOTO Taro; HAYASHI Yuki; NAGAYAMA Kiyomi, Corresponding, In order to investigate effective ways of using culled hens, we examined the possibility of utilizing chicken sarcoplasmic proteins (SP) for the rheological improvement of meat products prepared with water-washed pork loin meat. Chicken SP was extracted from breast or thigh muscle and fractionated by the salting-out method with ammonium sulfate. When model sausage mixed with each SP fraction was prepared with heating at 70°C for 30 min, the breaking stress of sausage gel containing SP fractions was found to increase ; in particular, the f3 fraction obtained as the supernatant in 75% saturated ammonium sulfate solution had a marked effect, regardless of the source of spent hen and the site of the muscle. SDS-PAGE and gel densitometry showed that every f3 fraction contained glyceraldehyde-3-phosphate dehydrogenase (GAPDH) as a protein ingredient. These results suggest that spent hen is a good source of material for use as a gelling agent in meat products., Japanese Society for Food Science and Technology
日本食品科学工学会誌, 2005, [Reviewed] - Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
Miyaguchi; Y.; Hayashi; Y. and Nagayama; K., Lead
Animal Science Journal, 2004 - Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two step emulsification method
Yuji Miyaguchi; Yuki Hayashi; Kiyomi Nagayama, Corresponding
Animal Science Journal, 2003 - Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
JN Hu; Y Miyaguchi; Y Kurusu; M Tsutsumi
Food Science and Technology Research, 2002, [Reviewed] - 大腸菌の増殖抑制に及ぼすキトサンと酢酸カリウムの併用効果（共著）
日本食品科学工学会誌, 2001 - グロビンー牛血清アルブミン混合物のゲル形成性(共著)
Lead
日本食品科学工学会誌, 2001, [Reviewed] - 大腸菌の増殖抑制に対するプロタミンとモノカプリンの併用効果（共著）
日本食品科学工学会誌, 2001, [Reviewed] - 塩化ナトリウム存在下における大腸菌の増殖抑制に及ぼす加熱処理の影響（共著）
日本食品科学工学会誌, 2001, [Reviewed] - Improvement of digestibility of bovine serum albumin by chemical treatment and reduction in the antigenicity of the digests.(共著)
Yuji Miyaguchi; Yumi Gotoh; Yoshikazu Adachi; Masakazu Tsutsumi, Lead, S. Karger AG
Food Science and Technology Research, 2001, [Reviewed] - Gelling Characteristics of Porcine Globin and Bovine Serum Albumin Mixture.
Y Miyaguchi; S Yaguchi; M Tsutsumi, Lead
Journal of the Japanese Society for Food Science and Technology, 2001, [Reviewed] - Combined Effects of Protamine and Monocaprin on Growth Inhibition of Escherichia coli
Y Miyaguchi; T Suzuki; M Tsutsumi, Lead
Journal of the Japanese Society for Food Science and Technology, 2001, [Reviewed] - Effect of Heat Treatment on Growth Inhibition of Escherichia coli in the Presence of Sodium Chloride
Y Miyaguchi; T Kikuchi; M Tsutsumi, Lead
Journal of the Japanese Society for Food Science and Technology, 2001, [Reviewed] - Combined Effects of Chitosan and Potassium Acetate on Growth Inhibition of Eschetichia coli
Y Miyaguchi; Y Awadsu; M Tsutsumi
Journal of the Japanese Society for Food Science and Technology, 2001, [Reviewed] - 大腸菌の菌体膜に対するグリシンとエタノールの併用作用(共著)
食品衛生学雑誌, 2000, [Reviewed] - Thermal and functional properties of porcine sarcoplasmic proteins : a comparison with some water-soluble animal proteins(共著)
MIYAGUCHI Yuji; NAGAYAMA Kiyami; TSUTSUMI Masakazu, Lead, To understand the thermal and functional properties of porcine sarcoplasmic proteins (SP), the gelation and emulsion properties were compared with those of porcine blood plasma (BP), egg albumin (EA) and whey protein isolates (WPI). Differential scanning calorimetric analysis showed that the denaturation temperature of SP was lower than the other proteins. The solubility of SP decreased at above 60°C. On the other hand, those of BP and EA decreased at above 70°C and that of WPI decreased at above 80°C. The surface hydrophobicity of SP greatly increased after heating. Thermal gelation of more than 1% SP occurred at 80°C for 30min. But at 5% protein concentration, the gel strength of SP was lowest among all proteins used. The stability of SP emulsion heated was higher than those of any other proteins'emulsions. The fat binding capacity of SP was higher after that of BP. These results suggested that functional properties of SP would affect textural properties of emulsion type food like sausage and meat patties., Japanese Society of Animal Science
Animal Science Journal, 2000, [Reviewed] - The combined Action of Glycine and Ethanol on the Cell Membrane of Esherichia coli.
J Hu; Y Kurusu; Y Miyaguchi; M Tsutsumi
Journal of the Food Hygienic Society of Japan, 2000, [Reviewed] - Properties of glycated globin prepared through the Maillard reaction
Y Miyaguchi; M Tsutsumi; K Nagayama, Lead
Journal of the Japanese Society for food science and technology, 1999, [Reviewed] - Gelation of porcine globin by pepsin treatment(共著)
MIYAGUCHI Yuji; TSUTSUMI Masakazu; NAGAYAMA Kiyomi, Lead, The effects of pepsin treatment on the gelation of porcine globin were studied by measurements of surface hydrophobicity, extent of hydrolysis, gel strength and polyacrylamide gel electrophoresis. Gel formation occurred below pH 4.0 at 30-50°C above 3% globin concentration. After 48-h incubation at pH 3.0 and 50°C in the pepsin concentration used (0.005-1.0% (E/S)), 0.01% (enzyme-substrate ratio: E/S) pepsin gave the highest gel strength. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed several peptides with molecular weight of 4000-6000 to be present in the resultant gel after 48 h of pepsin treatment. Gel strength after 12-h incubation was highly correlated with surface hydrophobicity and markedly elevated at 2-3% hydrolysis. As longer incubation time (over 12 h) is required for maximum gel strength, the gelation of globin would thus appear to occur as follows: pepsin yields peptides from globin, which aggregate to produce a three-dimensional gel network during incubation., Japanese Society for Food Science and Technology
Food Science and Technology International, Tokyo, 1998, [Reviewed] - Aggregate formation of peptic globin digest(共著)
MIYAGUCHI Yuji; TSUTSUMI Masakazu; NAGAYAMA Kiyomi, Lead, Peptic globin digest (PG) was prepared from porcine blood globin, and the peptides were characterized by separation processes such as gel filtration chromatography, hydrophobic chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Aggregation of the peptides was indicated by high-performance liquid chromatography (HPLC). Two fractions (F1 and F2) were obtained from PG by gel filtration chromatography. Hydrophobic chromatography of fraction F1 was carried out, and a peak corresponding to the aggregate was found in fractions F1b-F1e. These fractions, which showed an aggregate peak by HPLC, were subjected to SDS-PAGE, and two major peptide bands with molecular weight of 5000 and 6000 were found. Amino acid sequence indicated the N-terminal amino acid of these peptides to be 42-47 (Phe-Asp) and 86-92 (Ala-Leu) of β-globin, respectively. Furthermore, it was predicted that the Mw 5000 and 6000 peptides may possibly be 42-85 (Mw 4749) and 86-141 (Mw 6117) of β-globin, respectively, based on the specificity of pepsin., Japanese Society for Food Science and Technology
Food Science and Technology International, Tokyo, 1998, [Reviewed] - Non-thermal Gelation of Globin Induced by Protease Treatment.
Y Miyaguchi; K Nagayama; M Tsutsumi, Lead
Journal of the Japanese Society for Food Science and Technology., 1997, [Reviewed] - Gelation of Porcine Bloocl Globin by Calf Rennet(共著)
MIYAGUCHI Yuji; NAGAYAMA Kiyomi; TSUTSUMI Masakazu, Lead, When porcine blood globin was treated with calf rennet which having milk clotting activity, a jelly-like gel was formed from globin treated at pH 3.0 and 40°C for 48 hours. Chymosin, a major enzyme in calf rennet, did not form the gel under the same conditions described above. However, pepsin, a minor enzyme in rennet, provided the stronger gel as the reaction time proceeded. These results suggested that gelation of globin with calf rennnet was closely related to the action of pepsin., Japanese Society of Animal Science
Animal Science and Technology(Japan), 1996, [Reviewed] - Improvenent of Emulsifying and Gelling Propertios of Porcine Blood Globin using Hydrolysis in Hydrochloric Acid
MIYAGUCHI Yuji; TSUTSUMI Masakazu; NAGAYAMA Kiyomi, Lead, Porcine blood globin was hydrolyzed in hydrochloric acid at 95°C for various time(0-60min) and solubility, emulsifying activity and gel strength of the hydrolyzates obtained were investigated. 1) SDS-PAGE showed that some peptides with molecular weight of about 6, 000, 7, 000 and 10, 000 were released as globin was hydrolyzed. 2) The results of HPLC analysis of the hydrolyzates indicated that both peptides with more hydrophobic and hydrophilic than globin were contained in it. 3) The surface hydrophobicity of globin was increased during acid hydrolysis. 4) The hydrolyzates was more soluble in water than globin at neutral pH region, but the solubility at pH4 was reduced as hydrolysis time proceeds. 5) Below pH4, emulsifiying activity of the hydrolyzates after 20-min treatment was higher than globin, but above 40-min treatment was lower. 6) The gel of the hydrolyzates was formed in wide pH region, below pH6 and above pH9 and the hydrolyzates after 30- to 50-min treatment formed strong gels at pH 5. These results suggest that hydrolysis in hydrochloric acid may improve gelling property of globin., The Japanese Society of Swine Science
The Japan Journal of Swine Science, 1995, [Reviewed] - Emulsifying Properties of Globin Heatid in Urea Solutions
T BABA; Y MIYAGUCHI; K NAGAYAMA; M TSUTSUMI, Lead
Journal of the Japanese Socety for Food Science and Technology, 1995, [Reviewed] - Preparation of Globin-Fatly Acid Complexs and their Emulsifying Properties
T BABA; Y MIYAGUCHI; K NAGAYAMA; M TSUTSUMI, Lead
Journal of the Japanese Society for Food Science and Technology, 1995, [Reviewed] - Gelling Properties of Globin-Suconylated Globin Conjugates
Y MIYAGUCHI; T NAKAMURA; S TAKABATAKE; M YONEKURA; M TSUTSUMI, Lead
Journal of the Japanese Society for Food Science and Technology, 1993, [Reviewed] - The Properties of Hydrolysates from Porcine Red Blood Cells as a Peptone for Bocterial Media
M NUMATA; H YAMADA; S YUUKI; Y MIYAGUCHI; T NAKAMURA
Journal of the Japanese Society for Food Science and Technology, 1992, [Reviewed] - Emulsifyuig Properties of Globin
MIYAGUCHI Yuji; YUKI Shinobu; NAKAMURA Toyoo; TSUTSUMI Masakazu, Lead, Emulsifying properties of globin obtained from slaughtered porcine blood were investigated from the standpoint of the practical application in food processings. Though globin had high emulsifying capacity in the acidic region from pH 1.0 through pH 6.0 and at 50-70% oil volume, the capacity was extinguished by the addition of 3% NaCl. Emulsifying capacity of globin was as high as those of proteins such as porcine plasma, casein, soy protein and egg white at pH 3.0. In addition, the mixture of globin and porcine plasma (2:1) emulsified 60% salad oil at alkaline pH (pH 9.0) although globin showed high emulsifying capacity only in the acidic region. The animal fats, such as lard and beef tallow, were emulsified by the addition of 1% globin, but further addition of globin resulted in a decrease of the emulsifying capacity. The emulsion formed by globin was stable to heating at 80°C for 30min and cooling at 10°C for 4 weeks, however it was unstable to freezing at -20°C for 7 days. These emulsifying properties of globin may be capable of using as an acidic emulsifier in food processings., Japanese Society for Food Science and Technology
Journal of the Japanese Society for Food Science and Technology, 1992, [Reviewed] - Some Properties of Sucunylated Globin Gel
Y MIYAGUCHI; M YONEKURA; M TSUTSUMI, Lead
Journal of the Japanese Society for Food Science and Technology, 1992, [Reviewed] - Some properties of Succnylated Globin
Y MIYAGUCHI; K SAKAI; M YONEKURA; M TSUTSUMI, Lead
Journal of the Japanese Society for Food Science and Technology, 1989, [Reviewed]
MISC
- 食品技術講座6 食品の安全・品質に関する技術講座 第115回 様々な食品のタンパク質の基礎と応用（3）「畜肉の加工における食肉タンパク質の役割」
宮口 右二
冷凍, Mar. 2025, [Invited]
Corresponding - Annual Differences of Sugar Production in Sweet Sorghum (Sorghum bicolor (L.) Moench) Stem
KAMIYAMA Akinori; NARISAWA Kazuhiko; KURUSU Yasurou; OHTA Hiroyuki; CHOHNAN Shigeru; MIYAGUCHI Yuji; TOYODA Atsushi; KATO Tasuku; KOBAYASHI Hisashi; KOMATSUZAKI Masakazu; SATO Tatsuo; NITTA Youji; YOSHIDA Koushi; HOMMA Takashi; UMEHARA Ryouhei; KOBAYASI Ryo; MATSUDA Toshiaki; NAKAMURA Satoshi; GOTO Yusuke; INOUE Eiichi
Tohoku Journal of Crop Science, 2009 - Effect of Weather Condition on Sugar Yield in Sweet Sorghum (Sorghum bicolor (L.) Moench) Stem
KAMIYAMA Akinori; NARISAWA Kazuhiko; KURUSU Yasurou; OHTA Hiroyuki; CHOHNAN Shigeru; MIYAGUCHI Yuji; TOYODA Atsushi; KATO Tasuku; KOBAYASHI Hisashi; KOMATSUZAKI Masakazu; SATO Tatsuo; NITTA Youji; YOSHIDA Koushi; HOMMA Takashi; UMEHARA Ryouhei; KOBAYASI Ryo; MATSUDA Toshiaki; NAKAMURA Satoshi; GOTO Yusuke; INOUE Eiichi
Tohoku Journal of Crop Science, 2009 - Effect of Succinylation on Digestsbility of Globin from Porcine Blood
Yonekura Masami; Miyaguchi Yuji; Tsutsumi Masakazu; Nakaya Tetsuro
Suentefiu Report of Faculty of agricelture lbaraki unuersitg, 1990
Books and other publications
Lectures, oral presentations, etc.
- 茨城県産黒毛和種牛肉を用いた脂肪酸と香気成分の関連についての検討
中安健輔; 木村将士; 宮口右二
日本畜産学会第132回大会, 18 Sep. 2024 - 一般消費者と食肉流通従事者では牛肉を「赤身型」と認知する基準が異なる
佐々木啓介; 渡邊源哉; 中島郁世; 石田翔太; 赤田花林; 小松雅也; 成田卓美; 守谷直子; 本山三知代; 駒井周太朗; 篠田咲紀; 櫻井宏樹; 吉田美結; 浅野 敦之; 宮口右二; 口田圭吾
日本畜産学会第132回大会, 17 Sep. 2024 - 牛肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定
石田翔太; 櫻井宏樹; 駒井周太朗; 赤田花林; 渡邊源哉; 篠田咲紀; 本山三知代; 中島郁世; 宮口右二; 浅野敦之; 田島淳史; 佐々木啓介
日本畜産学会第132回大会, 2024 - 国産乳酸菌チーズスターターLacticaseibacillus paracasei OUT0010の添加がカマンベールチーズの官能特性に及ぼす影響
篠田咲紀; 赤田花林; 石田翔太; 小松雅也; 渡邊源哉; 成田卓美; 林田 空; 萩 達朗; 野村 将; 本山三知代; 中島郁世; 宮口右二; 葛西大介; 高谷政宏; 中村 正; 小林美穂; 佐々木啓介
日本畜産学会第131回大会, 20 Sep. 2023 - 訓練されていないパネルによる鶏肉エキスにおけるグルタミン酸の弁別閾値の解析
渡邊源哉; 石田翔太; 赤田花林; 小松雅也; 篠田咲紀; 櫻井宏樹; 本山三知代; 中島郁世; 宮口右二; 浅野敦之; 佐々木啓介
日本畜産学会第131回大会, 20 Sep. 2023 - 黒豚肉中の遊離グルタミン酸が呈するうま味の弁別閾の推定
石田翔太; 櫻井宏樹; 赤田花林; 小松雅也; 渡邊源哉; 篠田咲紀; 本山三知代; 中島郁世; 宮口右二; 脇屋裕一郎; 浅野敦之; 佐々木啓介
日本畜産学会第131回大会, 20 Sep. 2023 - 溶媒抽出法を用いた和牛肉の揮発性化合物に及ぼす長期熟成の影響
近藤崇史; 中安健輔; 小川恭喜; 宮口右二
日本畜産学会第131回大会, 20 Sep. 2023 - 黒毛和種牛肉に適した「匂い」評価用語の分析型官能評価を用いた検証
佐々木啓介; 赤田花林; 石田翔太; 渡邊源哉; 小松雅也; 本山三知代; 成田卓美; 篠田咲紀; 櫻井宏樹; 宮口右二; 浅野敦之; 中島郁世
日本畜産学会第131回大会, 20 Sep. 2023 - 食性の異なる動物における新規味覚受容体候補遺伝子の発現
吉田悠太; 宮口右二; 宮﨑照雄; 冨田和秀; 佐々木誠一
日本畜産学会第131回大会, 20 Sep. 2023 - ウェットエイジングが和牛リブロースおよびモモ肉中のタンパク質並びに核酸に由来する代謝産物の生成に及ぼす影響
渡辺彪人・小川恭喜・中安健輔・宮口右二
日本畜産学会大会第130回大会, 16 Sep. 2022
20220914, 20220917 - Lacticaseibacillus paracasei OUT0010を添加して製造したチーズの揮発成分および匂い特性
篠田咲紀・渡邊源哉・成田卓美・林田空・萩達朗・野村将・石田翔太・赤田花林・本山三知代・中島郁世・宮口右二・小林美穂・佐々木啓介
日本畜産学会大会第130回大会, 15 Sep. 2022
20220914, 20220917 - 〔Major achievements〕Effect of wet ageing on the composition of non-esterified fatty acids in Japanese Wagyu beef
Tanaka H; Nakayasu K; Takayama J; Ogawa Y; Miyaguchi Y.
68th International Congress of Meat Science and Technology in Kobe, 22 Aug. 2022
20220821, 20220824 - 和牛ロース肉の脂肪酸組成に及ぼす熟成期間および加熱調理の影響
佐々木啓介・石田翔太・渡邊源哉・本山三知代・中島郁世・Anne Duconseille・成田卓美・松永将伍・駒井周太朗・吉田美結・田島淳史・宮口 右二・口田 圭吾
日本畜産学会大会第129回大会, 15 Sep. 2021
20210915 - 真空包装下における熟成が和牛肉の香気成分に及ぼす影響
中安健輔・岡庭就祐・田中宙生・渡辺彪人・宮口右二・川上 美智子
日本畜産学会大会第128回大会, 29 Mar. 2021
20210329 - 和牛ロース肉の脂肪酸組成に及ぼす熟成期間および加熱調理の影響
田中宙生・中安健輔・岡庭就祐・小川 恭喜・宮口 右二
日本食肉研究会大会第62回大会, 27 Mar. 2021
20210327 - The effect of wet-aging periods on texture and protein of Ibaraki wagyu beef with different BMS
鬼澤大海・田中宙生・中安健輔・谷島直樹・小川 恭喜・宮口 右二
日本畜産学会大会第126回大会, 19 Sep. 2019
20190917, 20190920 - Alicyclobacillus sendaiensisで発酵した魚アラの給与が三元豚の肉質に及ぼす影響
青木 拓矢; 剣持恵; 田中宙生; 若林育実; 小川恭喜; 戸田尚美; 宮口右二
日本畜産学会大会第125回大会, 29 Mar. 2019 - Alicyclobacillus sendaiensisで発酵させた魚アラの給与が豚肉の品質に及ぼす影響
青木拓矢; 熊木まり; 小川恭喜; 佐々木将武; 宮口右二
日本畜産学会大会第123回大会, 29 Mar. 2018, 日本畜産学会 - 和牛肉の呈味関連成分およびテクスチャーに及ぼす熟成期間の影響
宮口右二; 武藤雅樹; 鬼澤大海; 伊藤千晴; 清末寧々; 小川恭喜; 中安健輔; 清水正太郎; 谷島直樹
日本畜産学会大会第124回大会, 29 Mar. 2018, 日本畜産学会 - 好熱性好酸性菌で発酵した魚アラの長期給与が豚肉の品質に及ぼす影響
青木拓矢; 熊木まり; 小川恭喜; 佐々木将武; 宮口右二
日本畜産学会大会第124回大会, 06 Sep. 2017, 日本畜産学会 - Alicyclobacillus sendaiensisで発酵させた魚アラの給与が肥育豚の発育および健康に及ぼす影響
熊木まり; 青木卓矢; 由本南美; 小川恭喜; 佐々木将武; 宮口右二
日本畜産学会大会第122回大会, 29 Mar. 2017, 日本畜産学会 - ブタ筋原線維の物性に及ぼす加水分解プロタミンの影響
宮口右二; 渋谷朋美; 小川恭喜
日本畜産学会大会第122回大会, 29 Mar. 2017, 日本畜産学会 - 和牛および乳牛のロース肉中の呈味成分に及ぼす加熱調理の影響
武藤雅樹; 山崎美奈子; 我妻沙織; 清水正太郎; 谷島直樹; 合原義人; 宮口右二
日本畜産学会大会第122回大会, 29 Mar. 2017, 日本畜産学会 - ブタ筋原線維とプロタミン酵素分解物との分子間相互作用
渋谷朋美; 小川恭喜; 宮口右二
日本畜産学会大会第121回大会, 29 Mar. 2016 - 耐熱性好酸菌で処理した魚くずの性状およびのブタへの給与試験
宮口右二; 兼田成満; 小川恭喜; 安田冨郎; 星 哲哉
日本畜産学会大会第120回大会, 12 Sep. 2015 - ブタ筋原線維ホモジネートの物性に及ぼすプロタミンの影響
渋谷朋美; 小川恭喜; 宮口右二
日本畜産学会大会第119回大会, 29 Mar. 2015 - 阿見町における食育推進活動への取り組み
宮口右二; 安江健
第18回日本健康福祉政策学会学術大会, 23 Nov. 2014 - 食品用ゲル化剤との併用によるシルクフィブロインのゲル形成性の改善
河野竜; 小川恭喜; 宮口右二
日本食品科学工学会平成25年関東支部大会, 09 Mar. 2013 - 筋原線維加熱ゲルの破断応力に及ぼす種々のアミノ化合物の影響
上野杏里; 岡本洋平; 小川恭喜; 一関里子; 中出浩二; 宮口右二
日本畜産学会第115回大会, 29 Mar. 2012, 社団法人日本畜産学会 - 牛肉の加熱温度上昇にともなう食感変化の定量的官能評価による解析
佐々木啓介; 本山三知代; 成田卓美; 羽鳥ひかり; 宮口右二; 千国幸一
日本畜産学会第115回大会, 29 Mar. 2012, 社団法人日本畜産学会 - 乾燥納豆添加飼料がニワトリ脂質代謝関連サイトカイン発現に及ぼす影響
瀬尾優太; 髙木良治; 西野景知; 宮口右二; 大窪敬子; 森田幹夫; 須藤正巳; 小川恭喜
日本畜産学会第115回大会, 28 Mar. 2012, 社団法人日本畜産学会 - 社会的慢性ストレスがラット白色脂肪および脾臓のTNF-α、IL-6、レプチンの遺伝子発現に及ぼす影響
髙木良治; 飯尾 恒; 瀬尾優太; 松川典子; 塚原隆充; 豊田 淳; 宮口右二; 小川恭喜
日本畜産学会第115回大会, 28 Mar. 2012, 社団法人日本畜産学会 - DSC法による牛肉中の筋肉内脂肪の融点評価
宮口右二; 木村修幸; 中安健輔; 小川恭喜
日本畜産学会第114回大会, 27 Aug. 2011, 社団法人日本畜産学会 - 飼料米給与が鶏肉の一般成分および呈味成分に及ぼす影響
中安健輔; 石井照章; 小川恭喜; 廣瀬吉和; 北村雅也; 宮口右二
日本畜産学会第112回大会, 29 Mar. 2010, 社団法人 日本畜産学会 - 遊離アミノ酸および脂肪融点による常陸牛の肉質評価
木村修幸; 木村千里; 岩間永子; 宮口右二; 小川恭喜; 合原義人; 相澤博美
日本畜産学会第111回大会, 29 Sep. 2009, 社団法人 日本畜産学会 - 豚肉由来グルセルアルデヒド-3-リン酸デヒドロゲナーゼとミオシンBの相互作用について
笹木俊; 宮口右二; 小川恭喜; 中出浩二; 田邉学; 一関里子; 沼田正寛; 小斎喜一
日本畜産学会第111回大会, 29 Sep. 2009, 社団法人 日本畜産学会 - 鶏肝臓中コレステロール関連代謝遺伝子の発現に及ぼす納豆ヘキサン分画物の影響
西野景知; 藤田真弓; 宮口右二; 小川恭喜; 山崎 信; 大津晴彦; 矢ヶ部陽子; 阿部啓之
日本畜産学会第111回大会, 28 Sep. 2009, 社団法人 日本畜産学会 - 鶏卵の低コレステロール化に及ぼす納豆ヘキサン分画物給与の影響
西野景知; 藤田真弓; 五嶋 恵; 宮口右二; 小川恭喜; 山崎 信; 大津晴彦; 矢ヶ部陽子; 阿部啓之
日本畜産学会第110回大会, 28 Mar. 2009, 社団法人 日本畜産学会 - 納豆添加飼料給与とニワトリ脾臓中の炎症性サイトカイン遺伝子の発現
杉田 歩; 西野景知; 五嶋 恵; 藤田真弓; 豊田 淳; 宮口右二; 小川恭喜; 藤原謙一郎; 山崎 信; 大津晴彦; 矢ヶ部陽子; 阿部啓之
日本畜産学会第110回大会, 28 Mar. 2009, 社団法人 日本畜産学会 - 納豆分画物の給与が産卵鶏のコレステロール代謝に及ぼす影響
藤田真弓; 西野景知; 宮口右二; 小川恭喜; 藤原謙一郎; 大津晴彦; 矢ケ部陽子; 阿部敬之
日本畜産学会109回大会, 29 Mar. 2008, 日本畜産学会 - 蛍光抗体法を用いたGAPDHと筋原線維の相互作用の分析
笹木 俊; 宮口右二; 小川恭喜; 中出浩二; 田邉 学; 沼田正寛
日本畜産学会第109回大会, 29 Mar. 2008, 日本畜産学会 - ニワトリ肝臓中のコレステロール関連遺伝子の発現に及ぼす乾燥納豆給与の影響
藤田真弓; 宮口右二; 豊田 淳; 小川恭喜; 中村 豊; 藤原謙一郎; 加藤由紀乃; 御幡 寿; 礒 政男; 山崎 信; 中島一喜; 矢ヶ部陽子; 阿部啓之; 金子謙一郎
日本畜産学会第107回大会, 29 Mar. 2007 - 筋原線維タンパク質に対する筋漿タンパク質のゲル化促進作用
坂本太郎; 宮口右二
第47回日本食肉研究会大会, 30 Mar. 2006 - 豚筋肉由来グリセルアルデヒド3-リン酸デヒドロゲナーゼのアクチンとの相互作用について
坂本太郎; 宮口右二
日本畜産学会第106回大会, Mar. 2006 - カンショ皮の給与が肉用鶏の品質に及ぼす影響
日本畜産学会第106回大会, Mar. 2006 - カンショ皮の給与が採卵鶏および筑波地鶏の血漿脂質成分および抗酸化能に及ぼす影響
日本畜産学会第106回大会, Mar. 2006 - カンショ皮および納豆残さの給与が筑波地鶏の飼養成績および盲腸内環境に及ぼす影響
日本畜産学会第106回大会, Mar. 2006
Courses
- Technology and Society
Apr. 2025 - Present
Ibaraki University - Introduction to Food and Life Sciences
Apr. 2023 - Present
Ibaraki University, College of Agriculture - Introduction to Agricultural Science
Apr. 2020 - Present
Ibaraki University - Feed Science
Apr. 2019 - Present
Ibaraki University, College of Agriculture - Practice for Food Processing
Apr. 2018 - Present
Ibaraki University, College of Agriculture - Animal Products Science
Apr. 2018 - Present
Ibaraki University, College of Agriculture - Introduction to Animal Science
Apr. 2018 - Present
Ibaraki University, College of Agriculture - Science of Food
Apr. 2017 - Present
Ibaraki University - Advanced Animal Products Science
Apr. 2017 - Present
Ibaraki University, Graduate School of Agriculture - Scientific Literacy
Apr. 2017 - Present
Ibaraki University, Graduate School of Agriculture - Advanced Food Processing
2017 - Present
Graduate School of Agriculture, Ibaraki University - 茨城大学農学部
- 茨城大学農学部
Affiliated academic society
Research Themes
Industrial Property Rights
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