ミヤグチ ユウジ宮口 右二教授Yuji MIYAGUCHI
■研究者基本情報
経歴
委員歴
外部リンク
研究者からのメッセージ
(研究者からのメッセージ)
(研究経歴)
2000- 高品質な家畜生産の研究に従事 ,1999- 畜産物の加工技術の研究に従事,1991- 畜産副生物の有効利用の研究に従事,1991-1995 畜産物の加工および品質制御の研究に従事
■研究活動情報
論文
- 〔主要な業績〕Effect of salmon protamine on the physicochemical properties of porcine myofibril
Yuji MIYAGUCHI; Shun SASAKI; Tomomi SHIBUYA; and Yasuki OGAWA, 筆頭著者, 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, 2021年12月, ［査読有り］ - 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, 2021年02月, ［査読有り］ - 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., 2020年06月, ［査読有り］ - 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., 2019年05月, ［査読有り］ - 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, 2019年04月 - 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, 2019年02月, ［査読有り］ - 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, The thermal property of bovine intramuscular adipose tissue (IAT) was evaluated using differential scanning calorimetry (DSC) and compared with the melting point temperature (MP) of the fat extract of IAT, which was measured using the slip point method. The beef samples were classified according to the beef marbling score (BMS). Beef with a high BMS contained less protein than that with middle or low BMS. Beef with a high BMS contained significantly more fat than that with a low BMS (P < 0.05). The endothermic point temperature (EP) of IAT, measured by DSC, was significantly higher than the MP of IAT fat (P < 0.05). The EP showed no significant difference among the three marbling grade groups. Although the MP was correlated with the monounsaturated fatty acids (MUFA) content of IAT (R-2 = 0.505), there was no correlation between the EP and the MUFA (R-2 = 0.040). However, the EP of IAT treated with collagenase was relatively highly correlated with the MP (R-2 = 0.655). Thus, these results suggested that DSC analysis would give us the practical thermal information regarding the melt-in the-mouth of beef such as the gelatinization of collagen, along with the melting of fat in IAT., WILEY
ANIMAL SCIENCE JOURNAL, 2017年10月, ［査読有り］ - 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, ラスト(シニア)オーサー, 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年 - Reuse of expired natto (fermented soybeans) as an animal Feed
Miyaguchi, Y; Nishino, K; 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, 2016年03月, ［査読有り］ - 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, 2015年02月01日, ［査読有り］ - 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., 責任著者, ヤーコンは南米アンデス地方原産の野菜で、フルクトオリゴ糖を豊富に含んでおり、その機能性が期待されているが、十分な健康機能は知られていないことから本研究を行った。この本結果より、ヤーコン由来のフルクトオリゴ糖にはマウスの免役機能を調整し、とくに卵白によるアレルギー症状の低減（へルパーT2型へのシフトを低減させる）につながる可能性が示された。, Japanese Society for Food Science and Technology
Food Science and Technology Research, 2015年02月01日, ［査読有り］ - 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., 責任著者, グリセルアルデヒド３リン酸デヒドロゲナーゼ（GAPDH）が筋原線維のゲル化促進効果を示すが、その際、アクチンとミオシンの間の相互作用が不明であったため、免疫化学的手法により、GAPDHとアクチンとの分子間相互作用を解析している。その結果、GAPDHはアクチンと結合していることが示唆された。また、ミオシンをアクチンから遊離させる作用はなく、アクトミオシン全体の可溶化に寄与することが明らかとなった。, KARGER
Food Science and Technology Research, 2015年01月01日, ［査読有り］ - 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 tenderness is an important characteristic in terms of consumer preference and satisfaction. However, each consumer may have his/her own criteria to judge meat tenderness, because consumers are neither selected nor trained like an expert sensory panel. This study aimed to characterize consumer tenderness using descriptive texture profiles such as chewiness and hardness assessed by a trained panel. Longissimus muscles cooked at four different end-point temperatures were subjected to a trained sensory panel (n = 18) and consumer (n = 107) tenderness tests. Multiple regression analysis showed that consumer tenderness was characterized as 'low-chewiness and low hardness texture.' Subsequently, consumers were divided into two groups by cluster analysis according to tenderness perceptions in each participant, and the two groups were characterized as 'tenderness is mainly low-chewiness' and 'tenderness is mainly low-hardness' for tenderness perception, respectively. These results demonstrate objective characteristics and variability of consumer meat tenderness, and provide new information regarding the evaluation and management of meat tenderness for meat manufacturers. (C) 2013 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD
Meat Science, 2014年02月01日, ［査読有り］ - 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., 責任著者, 筋漿タンパク質の一つであるグリセルアルデヒド3リン酸デヒドロゲナーゼ（GAPDH)はミオシンBのゲル化を促進し、その際、GAPDHがミオシンの可溶化を促進していることを明らかにした。
Food Science Technology Research, 2013年02月01日, ［査読有り］ - 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, 筆頭著者
日本食品科学工学会誌, 2012年04月01日, ［査読有り］ - 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., 筆頭著者, 筋肉中の解糖系酵素であるグリセルアルデヒド3リン酸デヒドロゲナーゼが筋原線維の加熱ゲル化を促進していることを明らかにした。, WILEY-BLACKWELL PUBLISHING, INC
Animal Science Journal, 2011年, ［査読有り］ - 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, 2009年02月, ［査読有り］ - 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; 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, 2008年02月, ［査読有り］ - Effect of Fermented soybean, "natto" supplement on egg production and qualities
Fujiwara K.; 6 co-authors, 責任著者, 納豆を鶏に給与することで低コレステロール卵の生産が可能となることを示す内容である, ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
Asian-Australian Journal of Animal Science, 2008年, ［査読有り］ - Effect of Fermented soybean, "natto" on the production and qualities of chicken meat
Fujiwara K.; 7 co-authors, 責任著者, 納豆を給与することで遊離グルタミン酸の多い鶏肉が生産された内容, ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
Asian-Australian Journal of Animal Science, 2008年, ［査読有り］ - 納豆を飼料にした高品質な鶏肉・鶏卵の生産
宮口 右二, 筆頭著者, 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。
栄養整理研究会報, 2007年11月, ［査読有り］, ［招待有り］ - 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, 責任著者, We investigated the physicochemical properties of the thermal gel of water-washed pork meat (WWM) in the presence of the soluble fraction of porcine sarcoplasmic protein (SP) obtained with ammonium sulfate at 75 percent saturation. Two precipitated fractions of SP were obtained at 0-50 percent and 50-75 percent saturation, named SP-f1 and SP-f2, respectively, and the soluble fraction obtained at 75 percent saturation, SP-f3, was used. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that SP-f3 contained mainly glyceraldehyde-3-phosphate dehydrogenase (GAPDH), while SP-f1 and SP-f2 had other SPs such as phosphorylase b, enolase, actin and phosphoglycerate mutase. The gel strength of WWM was greater when SP-f3 rather than one of various animal proteins such as bovine plasma (BP), egg white, or whey protein isolates (WPI), was added and SP-f3 had a gel-enhancing effect as good as that of polyphosphate (PP). The gel strength of WWM with added SP-f3 increased significantly with NaCl at 0.15 mol/L or more, but not in the absence of NaCl (0 mol/L). The effect of SP-f3 was evident at neutral pH and maximum gel strength was obtained at a pH above 6.0. Differential scanning calorimetric (DSC) analysis showed that an endothermic peak corresponding to myosin heads in WWM shifted to a lower temperature with the addition of SP-f3, as in the case of PP, though there was no such shift in the presence of other animal proteins (BP, egg white and WPI), suggesting that SP-f3 increases the gel strength of WWM through the dissociation of actomyosin similar to PP. Scanning electron microscopy (SEM) revealed wall-like structures among the protein strands in the WWM gel matrix in the presence of SP-f3. The results of DSC and SEM indicated that the formation of a gel network in meat products is reinforced with GAPDH in SP after the interaction between GAPDH and myofibrillar protein., BLACKWELL PUBLISHING
Animal Science Journal, 2007年, ［査読有り］ - 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, Animal blood is potentially an untapped source of drugs and value-added food production. More than 400 million pigs are slaughtered each year but porcine blood is usually discarded in China. This study describes the isolation and characterization of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from porcine hemoglobin. The most active hydrolysate was obtained from the peptic digestion of porcine hemoglobin. After the purification of ACE-inhibitory peptides with Sephadex LH-20 gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC) on C-18 column, two active fractions were obtained. They were analyzed by matrix-assisted laser desorption/ ionization time-of-flight mass spectrometry (MALDI-TOF/MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). They were LGFPTTKTYFPHF and VVYPWT, corresponding to the 34-46 fragment of the a chain and the 34-39 fragment of the a chain of porcine hemoglobin, with IC50 values of 4.92 and 6.02 wM, respectively. They were the first found from porcine hemoglobin; in particular, LGFPTTKTYFPHF was a novel ACE-inhibitory peptide. In addition, the purified ACE inhibitors both competitively inhibited ACE, and maintained inhibitory activity even after incubation with gastrointestinal proteases. This suggests that these peptides might have a potential antihypertensive effect. (c) 2006 Elsevier Inc. All rights reserved., ELSEVIER SCIENCE INC
Peptides, 2006年, ［査読有り］ - Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol
Y Miyaguchi; JN Hu, 責任著者, To elucidate the physicochemical properties of silk protein, we studied the effects of calcium chloride and ethanol on the gelation of fibroin. Fibroin was treated with 5.0 M calcium chloride in water (Ca/W) or 5.0 M calcium chloride in 20% (v/v) ethanol (Ca/Et) and the rheological properties of colloidal fibroin were investigated. The Ca/W-treatment promoted an increased rate of gelation and gave higher gel strength than the Ca/Et-treatment. The maximum gel strengths of Ca/W- and Ca/Et-treated fibroins were obtained at pH 7.0 and pH 5.5, respectively. Scanning electron micrographs showed that the Ca/W-treated fibroin gel had a more developed three-dimensional molecular network than the Ca/Et-treated gel. Further, FT-IR spectra suggested that Ca/W-treated fibroin has more of a beta-structure than Ca/Et-treated one in colloidal conditions. This study indicated that the use of calcium chloride alone was more beneficial to the gelation of fibroin than combined use with ethanol., KARGER
Food Science and Technology Research, 2005年 - 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
宮口 右二; 坂本 太郎; 林 佑樹; 永山 精美, 責任著者, 採卵廃鶏の有効利用を目指し, 豚水洗処理肉で調製した食肉製品の物性に及ぼす鶏筋漿タンパク質の効果について検討した. 廃鶏より採取したムネ肉およびモモ肉から筋漿区分を抽出し, 同区分を硫酸アンモニウム (硫安) で塩析処理し, 分画された筋漿タンパク質を豚水洗処理肉に添加し, 加熱処理後のモデルソーセージの物性を調べたところ, 筋漿タンパク質画分の添加は, 破断応力を増大させた. とくに, 75%飽和硫安上清 (f3) 画分を添加した場合には, 廃鶏の原料および部位に関係なく, 全筋漿タンパク質を添加した場合よりも, 破断応力が有意に高かった. SDS-PAGEおよび同デンシトメトリー解析により, ムネおよびモモ肉ともに, f3画分には, グリセルアルデヒド三リン酸デヒドロゲナーゼ (GAPDH) が共通成分として含まれていることが示された. ただし, f3画分のGAPDHの酵素活性並びに高速ゲルろ過の結果からは, GAPDHがソーセージの物性に対する直接的な関与は示されなかったが, 本結果より採卵廃鶏が食肉製品のゲル化剤の原料になりうる可能性が示された., Japanese Society for Food Science and Technology
日本食品科学工学会誌, 2005年, ［査読有り］ - Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
Miyaguchi; Y.; Hayashi; Y. and Nagayama; K., 筆頭著者, The effects of porcine sarcoplasmic proteins (SP) on the physicochemical properties of meat emulsion gel were examined. Meat emulsion was prepared from water-washed pork meat (WWM), corn oil and SP. Whole SP (W-SP) enhanced the breaking stress of the WWM emulsion gel as well as other animal proteins in the presence of 0.2 mol/L NaCl. The breaking stress of the emulsion with W-SP increased with an increase in corn oil content. Furthermore, this tendency was more noticeable at a lower NaCl concentration (0.15 mol/L) rather than at 0.45 mol/L NaCl. Ammonium sulfate (AS) treatment fractionated W-SP into three portions (SP-f1, SP-f2 and SP-f3), which were the precipitates at 0-50% and 50-75% AS saturation and the supernatant at 75% AS saturation, respectively. The fractions SP-f2 and SP-f3 increased the gel strength more than W-SP. In particular, the fraction SP-f3 increased the gel strength approximately 10-fold compared to the control. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that SP-f3 had several kinds of proteins and a main protein with a molecular mass of 35 kDa, which corresponded to glyceraldehyde 3-phosphate dehydrogenase. These results indicate that the influence of SP should not be ignored when processing of low-salt meat products and the fraction SP-f3 has a gel-enhancing factor for myofibrillar proteins.
Animal Science Journal, 2004年 - 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, 責任著者, The emulsifying properties of porcine sarcoplasmic protein (SP) with or without low-molecular weight surfactants were examined. The emulsifying activity (EA) of SP was weaker than that of sodium caseinate (CA), blood plasma (BP) and whey protein isolates at a protein concentration of 0.5-3%. Sodium chloride decreased the EA of SR The EA of SP was about one quarter that of CA in the presence of 3% sodium chloride. As homogenization time increased, the EAs of SP and BP decreased. The EA of SP was not influenced by sucrose stearate ester (SE) with a hydrophilic-lipophilic balance (HLB) value of 16 (SE-16) but was decreased by those with HLB values of 5 and 1. Low-molecular weight surfactants such as SE-16, Tween 80 and sodium cholate improved the EA of SP with the two-step emulsification method: corn oil was previously emulsified with the surfactant before addition of SP and homogenization. In the case of the addition of SE-16 as primary emulsifier, the EA was about twice as high as that of SP alone. The same effect was shown in the emulsions formed by CA and soy protein isolate. These results indicate that the emulsifying properties of meat protein would be improved by the addition of a low-molecular weight surfactant in a two-step emulsification.
Animal Science Journal, 2003年 - Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
JN Hu; Y Miyaguchi; Y Kurusu; M Tsutsumi, The recovery of Escherichia coli IFFO3301 injured by glycine (Gly) and/or ethanol (Et) was investigated. After treatment with 0.39 m Gly (Gly(0.39)) and 3 m Et (Et-3), cells recovered in VSHINSKY broth (V-broth) but were unable to grow in glycerol. Further, the recovery was delayed in the presence of 0.75 m Gly and 1 m Et (Et-1). In Et-1-injured cells, ammonium lactate was required to restore respiratory activity. The organic ingredients of V-broth rescued the respiratory activity of the injured cells in the presence of puromycin, chloramphenicol and sodium azide. Treatment with Et at 3 m stopped the respiratory activity completely in V-broth. The beta-Galactosidase (beta-Gal) activity of the cells decreased slightly after treatment with 0.26 m Gly or Et-1, Not only 2 m Et (Et-2) combined with Gly(0.26) but also Et-2 alone inhibited the beta-Gal activity strongly. This indicated that Et inhibited the beta-Gal induction more than Gly. The results suggested that Et plays a role in the prevention of protein synthesis and respiratory electron transport to inhibit bacterial growth., JAPAN SOC FOOD SCI TECHNOL
Food Science and Technology Research, 2002年 - 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年 - グロビンー牛血清アルブミン混合物のゲル形成性(共著)
日本食品科学工学会誌, 2001年 - 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年 - 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年 - 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, Bovine serum albumin (BSA) was chemically treated in the presence or absence of L-cysteine (Cys) after the cleavage of hydrogen bonds by urea and reduction of disulfide linkages by sodium tetrahydroborate. The reduced BSA was re-oxidized with hydrogen peroxide and Cys treated- or non-Cys treated- BSA was obtained (C-BSA or NC-BSA). The percentage of thiol groups modified in C-BSA was 73.6%. The peptic digestibility of BSA was markedly improved by chemical treatment in the presence of Cys. The pancreatic and tryptic digestibility of BSA was higher in the order of C-BSA>
NC-BSA>
native BSA. SDS-PAGE confirmed that chemical treatment with Cys improved the digestibility of BSA and facilitated protein fragmentation into small molecular weight peptides by protease. Further, enzyme-linked immunosorbent assay showed that the antigenicity of the tryptic digests of BSA was reduced about one-tenth by the chemical treatment with Cys. This result indicated that the change in conformation of BSA decreased the antigenicity through enhancement of protease susceptibility., S. Karger AG
Food Science and Technology Research, 2001年 - Gelling Characteristics of Povcince Globin and Bovine Serum Albumin Mixture.
Y Miyaguchi; S Yaguchi; M Tsutsumi, For the purpose of effective utilization of slaughtered animal blood proteins, the gelling properties of the mixture of porcine globin and bovine serum albumin (BSA) were investigated. 1) Gelation of globin required more than 70 mg/ml of protein, while the BSA and globin mixture formed a thermal-induced gel at a final protein concentration of 10 and 50 mg/ml, respectively. 2) When the globin-BSA mixture (total protein concentration of 90 mg/ml, weight ratio of 50/40) was heated, the gelation occurred over a wide pH range (pH 3-9). The gel of the mixture gave the highest breaking intension al pH 7.0, and its water.- holding capacity was higher at pH 3 and 9 than at pH 7. 3) The gelation of globin was strongly prevented by the addition of more than 2.0% (w/v) of NaSCN, though the breaking intension of globin gel increased with an addition of 1.0% (w/v) of NaSCN. On the other hand, 2.5% (w/v) of NaSCN could not inhibit the gelation of BSA completely. 4) The breaking intension of the gel of globin-BSA mixture was also influenced by the addition of NaSCN. The breaking intension of the gel of the mixture (pH 7.0) increased by the addition of 1.0% (w/v) of NaSCN., JAPAN SOC FOOD SCIENCE TECHNOLOGY
Journal of the Japanese Society for Food Science and Technology, 2001年 - Combined Effects of Protamine and Monocaprin on Growth Inhibition of Escherichia coli
Y Miyaguchi; T Suzuki; M Tsutsumi, Antibacterial action of protamine combined with monocaprin against E. coli was investigated. The growth of E. coli was inhibited by protamine strongly at higher concentrations, and at levels greater than 0.05% (w/w), protamine perfectly suppressed the growth of E. coli during SOC-incubation for 44 h. Monocaprin showed higher antibacterial activity than any other reagents in the presence of protamine (0.003% w/w). The combined use of protamine and monocaprin greatly suppressed the growth of E. coli during incubation at various temperatures (20-40 degrees). The suitable pH for antibacterial action of protamine combined with monocaprin was in the pH region of 5-7. Protamine more actively prevented the colony-formation of E. coli than monocaprin. Cell-surface hydrophobicity of E. coli increased by the addition of protamine. Monocaprin caused a leakage of UV-absorbing substances from E. coli Succinate dehydrogenase activity in the E. coli cell membrane was rapidly reduced by the addition of protamine combined with monocaprin., JAPAN SOC FOOD SCIENCE TECHNOLOGY
Journal of the Japanese Society for Food Science and Technology, 2001年 - Effect of Heat Treatment on Growth Inhibition of Escherichia coli in the Presence of Sodium Chloride
Y Miyaguchi; T Kikuchi; M Tsutsumi, Antibacterial action of heat treatment on Escherichia coli IFO3301 (E. coli) in the presence of sodium chloride was investigated. Sodium chloride (0.39 NJ) more inhibited the growth of E. coli than any other reagents under heating at 55 degreesC. The combined effect of sodium chloride and heating was facilitated by an addition of organic acid with longer chain of carbon atoms. The cell-surface hydrophobicity of E. coli increased with sodium chloride under heating. Release of lipopolysaccharide from the cell membrane was enhanced by heating and was promoted with the addition of sodium chloride. Heat treatment increased leakage of UV-absorbing substances from E. coli. while sodium chloride did not enhance leakage of UV-absorbing substances from the cell under heating., JAPAN SOC FOOD SCIENCE TECHNOLOGY
Journal of the Japanese Society for Food Science and Technology, 2001年 - Combined Effects of Chitosan and Potassium Acetate on Growth Inhibition of Eschetichia coli
Y Miyaguchi; Y Awadsu; M Tsutsumi, The antibacterial action of chitosan combined with potassium acetate against Escherichia coli IFO 3301 (E. coli) was investigated. The growth of E. coli was more inhibited with chitosan at a higher concentration and more than 3.0 mg/l of chitosan suppressed sufficiently its growth at 30 degreesC-incubation for 48h. The antibacterial action of chitosan was more promoted by potassium acetate than any other reagents. Chitosan combined with potassium acetate inhibited the bacterial growth during incubation at various temperatures (20-40 degreesC). The cell-surface hydrophobicity increased by combining chitosan with potassium acetate. Leakage of the UV-absorbing substances from the cells was enhanced in the presence of chitosan and potassium acetate. Furthermore, combined use of chitosan and potassium acetate strongly inhibited respiratory activity. Lastly, glycerol restored the respiratory activity of the injured cells, suggesting reduction in glycerol metabolism in E. coli cells would be one of the combined effects of chitosan and potassium acetate., JAPAN SOC FOOD SCIENCE TECHNOLOGY
Journal of the Japanese Society for Food Science and Technology, 2001年 - 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年 - Thermal and functional properties of porcine sarcoplasmic proteins : a comparison with some water-soluble animal proteins(共著)
MIYAGUCHI Yuji; NAGAYAMA Kiyami; TSUTSUMI Masakazu, 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年 - The combined Action of Glycine and Ethanol on the Cell Membrane of Esherichia coli.
J Hu; Y Kurusu; Y Miyaguchi; M Tsutsumi, The combined action of glycine and ethanol on the cell membrane of Escherichia coli was studied from the standpoint of membrane damage.
Though the leakage of materials showing absorption at 260 nm from the cells was suppressed by glycine and ethanol, that of proteins or potassium was increased by ethanol only or the combined reagents. The SDS-PAGE profile of the proteins released from the cells treated with the reagents was similar to that the peripheral proteins prepared from cells treated with Triton X-100. However, peripheral proteins were not denatured by the combined action of the reagents.
On the other hand, the action of the reagents on succinate dehydrogenase activity of the cells was investigated. The enzyme activity in vivo was activated by the combined use of the reagents but that of the cell envelopes prepared from the cells was inhibited.
The respiratory activities of the cells injured by the reagents were restored by incubation in recovery broth, but were not restored in the presence of chloramphenicol.
From these results, we conclude that the combined action of glycine and ethanol injures the membrane of E. coli., FOOD HYG SOC JPN
Journal of the Food Hygienic Society of Japan, 2000年 - メイラード反応により調製された糖修飾グロビンの特性(共著)
Y Miyaguchi; M Tsutsumi; K Nagayama, Glycated globins. which were prepared with porcine globin and various monosaccharides (glucose, arabinose or fructose), were obtained and its properties were investigated. 1) The Maillard reaction occurred between globin and monosaccharides. It was shown that the glycation rate depended on the kind of saccharides by measurements of modification rate of the amino groups and SDS-PAGE analysis : 2) The solubility of glycated globin prepared by 24 h-glucose modification was 1.4 times as much as that of globin at pH 5.0. The solubility of globin increased after 12 h-fructose modification, while the 12 h-arabinose modification remarkably decreased the solubility:3) The gel strength of globin declined with the Maillard reaction time even if any monosaccharides were used : 4) Emulsifying activity of globin increased when the glucose modification was made for 72 h. The 12 h-fructose modification also enhanced the emulsifying activity slightly. However, the 12 h-arabinose modification provided the poor activity: 5) For antioxidative ability of globin against linoleic acid, the glucose or the arabinose modification increased this ability. On the other hand, the fructose modification promoted to decline the antioxidative ability as the Maillard reaction time increased., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品科学工学会誌, 1999年 - Gelation of porcine globin by pepsin treatment(共著)
MIYAGUCHI Yuji; TSUTSUMI Masakazu; NAGAYAMA Kiyomi, 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年 - Aggregate formation of peptic globin digest(共著)
MIYAGUCHI Yuji; TSUTSUMI Masakazu; NAGAYAMA Kiyomi, 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年 - プロテアーゼ処理によるグロビンの非加熱ゲル化(共著)
Y Miyaguchi; K Nagayama; M Tsutsumi, Gelation of globin using pepsin, chymosin, papain, ficin or trypsin under various treatment conditions [1 : 32 000-1 : 125 (w/w) of enzyme to substrate (E : S), pH 2.0-8.0 and 40 degrees C for 24 h] was investigated by determination of gel strength and degree of hydrolysis (DH) and by SDS-polyacrylamide gel electrophoresis (SDS-PAGE).
1) Globin gels were formed by pepsin in the pH range of 2.0-4.0. The optimum pH resulting a strong gel was pH 3.0. On the other hand, globin did not set to gel by any other protease treatments.
2) When globin was treated with pepsin of each E:S (1 : 32000-1:125), the gels were formed at any pepsin concentrations. A maximum gel strength was obtained at the treatment with pepsin of 1 : 8000 (E : S) which showed the DH of 2.7%. Chymosin, papain and ficin did not form any gels in spite of the same DH (2.7%).
3) SDS-PAGE patterns suggested that pepsin treated globin had some peptides which were different from those produced by any other protease's treatment qualitatively., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品科学工学会誌, 1997年 - Gelation of Porcine Bloocl Globin by Calf Rennet(共著)
MIYAGUCHI Yuji; NAGAYAMA Kiyomi; TSUTSUMI Masakazu, 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年 - 塩酸加水分解による豚血液グロビンの乳化性およびゲル形成性の改善(共著)
宮口 右二; 堤 将和; 永山 精美, 豚血溶グロビンを塩酸で加水分解 (pH2.0, 95℃, 0～60分間) し, 得られた加水分解物の溶解性, 乳化活性およびゲル形成性について検討し, 以下の結果を得た。
1) グロビンは加水分解されるにつれて, 分子量約6,000, 7,000および10,000の分解物を生成した。
2) グロビン加水分解物をHPLCで分析した結果, 加水分解物中には, グロビンよりも親水性の強いペプチドおよび疎水性の強いペプチドの双方が含まれていた。
3) グロビンの表面疎水性は塩酸加水分解により増大した。
4) グロビンは加水分解時間が長くなるにつれて, 中性域での溶解性は高くなったが, pH4付近では低下した。
5) グロビンの酸性域での乳化活性は, 20分間加水分解された場合は増大したが, 40分間以上分解された場合は低下した。
6) グロビン加水分解物は広いpH域 (pH6以下およびpH9以上) でゲルを形成した。また, 30～50分間加水分解されたグロビンは, pH5で強いゲルを形成した。, The Japanese Society of Swine Science
日本養豚学会誌, 1995年 - 尿素加熱グロビンの乳化特性(共著)
T BABA; Y MIYAGUCHI; K NAGAYAMA; M TSUTSUMI, Globin was heated in various concentrations of urea solution and the emulsifying properties (Emulsifying activity and Emulsion stability) of the resulting globin were investigated. Emulsifying properties of the globin varied greatly with urea concentration examined. As a result, when globin was treated with 6M urea, it showed several outstanding emulsifying properties. For example, 1) Though the emulsifying properties of globin became worst at pH 7.0, UHG (Globin treated with 6M urea) provided emulsifying properties superior to those of globin at the same pH. 2) The proteins adsorbed on the surface of fat globules of UHG emulsion amounted to 5.25 times that of the globules of globin emulsion at pH 7.0. 3) Surface hydrophobicity of UHG decreased markedly at pH 7.0 as compared with that of globin. The complexes of UHG with fatty acids were prepared, and then the emulsifying properties of these substances were studied. As a consequence, the emulsifying properties of these substances were not comparable to that of UHG., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品科学工学会誌, 1995年 - グロビン-脂肪酸複合体の調製ならびに乳化安定性(共著)
T BABA; Y MIYAGUCHI; K NAGAYAMA; M TSUTSUMI, The complexes of globin with fatty acids were prepared after pre-treatment of globin with several chemicals. Stearic acid, myristic acid and decanoic acid were used as fatty acids. The emulsifying properties of the resulting complexes or the pretreated globin were then investigated. When globin was pretreated with ethyl alcohol, urea, heated urea or beta-mercaptoethanol, the affinity of the globin for fatty acids altered. As a consequence, the emulsifying properties of each globin also changed markedly. For example, globin emulsion was unstable at pH 7.0. However, the emulsion of globin pretreated with heated urea or beta-mercaptoethanol was rather stable at the same pH. The emulsifying properties of globin were improved by formation of globin-fatty acid complex. In particular, the complexes of fatty acids and globin pretreated with heated urea had emulsifying properties superior to the other complexes., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品科学工学会誌, 1995年 - グロビン-サクシニル化グロビン複合体のゲル特性(共著)
Y MIYAGUCHI; T NAKAMURA; S TAKABATAKE; M YONEKURA; M TSUTSUMI, Two kinds of conjugate were made from globin (G) and succinylated globin (SG) ; the one (CMHT) was prepared by beta-mercaptoethanol-hydrogen peroxide treatment of these proteins, the other (CUT) by urea treatment of them, and the gelling properties of these conjugates were investigated. In the case of CMHT, the pH range of gel formation became wider as the compounding ratio of G was high. For example, though the gel-forming pH was only 2.0 when the ratio of G and SG was 3 : 7, the gel was formed in the pH 2.0 to 3.5 region when G and SG were 9: 1, On the other hand, CUT formed gel at limited pH when the ratio of G and SG were 7 : 3 or 9 : 1 respectively. The gel of the conjugates was transparent in strong acidic pH region. In addition, the transparence of the gel increased with increasing the compounding ratio of G. In the equal ratio of G and SG, CMHT formed the strongest gel at pH 2.0. However, the gel strength of CMHT gel showed the maximum value at pH 3.0 in 9 : 1 ratio of G and SG. Although strong gel was formed at pH 2.0 when G and SG was 3 : 7 ratio, the values of the gel strength of CUT gel were low as a whole., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品工業学会誌, 1993年 - 培用地ペプトンとしての豚血球分解物の特性(共著)
M NUMATA; H YAMADA; S YUUKI; Y MIYAGUCHI; T NAKAMURA, Four types of hydrolysates with alkaline protease (EHB-1), acid protease (EHB-2) and hydrochloric acid (AHB) from porcine red blood cells and two kinds of protease from globin refined by the method Of TYBOR et al. (EHG) were prepared in this study. The effects on the growth of Escherichia coli, Bacillus subtilis and Lactobacillus plantarum were investigated by using the medium containing these hydrolysates (0.39%, nitrogen conversion) as a nitrogen source. The results obtained were as follows: (1) The difference in amino acid composition among 4 hydrolysates seemed to be no effect on the growth of test bacteria. The molecular weights of peptides hydrolyzed enzymatically were distributed from 500 to 3000, and hydrolysation of EHG was more noticeable than that of EHB-1 and EHB-2. (2) E. coli and B. subtilis abundantly grew whereas L. plantarum scantily grew on the EHB-1 medium. Scanty or moderate growth of all test bacteria used were observed on the medium containing the other hydrolysates. (3) The growth of E. coli and B. subtilis were greatly enhanced when EHB-2 and EHG were partially replaced with AHB. In case of L. plantarum, the same tendency was recognized only to use the mixture EHG and AHB. (4) When the enzymatic hydrolysates were divided into retentate and permeate by ultrafiltration (M.W. 1,000), the fractions did not possess the growth promoting effect described above. (5) These results suggested that the growth factor in response to the type of bacteria existed in enzymatic hydrolysates, because the growth of test bacteria on the EHB-1 medium and the EHB-2 and EHG medium supplied by AHB were more abundant than that on the AHB medium, and both retentate and permeate of hydrolysates by ultrafiltration were necessary for this effect., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品工業学会誌, 1992年 - グロビンの乳化特性について(共著)
宮口 右二; 結城 忍; 中村 豊郎; 堤 将和, さまざまな条件下でグロビンの乳化力を検討し,最適なエマルションが形成される条件を検討した.
(1) グロビンは食塩が添加されない場合,酸性条件(pH 1-6)でいずれも高い乳化力を示した.とくに油の濃度が50～70%の場合に安定度の高いエマルションを形成した.
(2) グロビンは食塩1%存在下においてpH 3以下で特に安定なエマルションを形成したが,食塩3%存在下では乳化力を示さなかった.
(3) グロビンは,1%濃度でも十分な乳化力を示した.特にpH 3では, 1%グロビンで他の食品タンパク質と同等以上の乳化力を有していた.
(4) グロビンは動物性油脂(ラードおよびヘット)に対して1%では乳化力を示すが, 3%に増加すると乳化力を示さなくなった.
(5) グロビンは凍結(-20℃)に対しては安定性が低かったが,加熱(63, 70および80℃, 30分間)および低温(10℃, 4週間)に対しては安定性のあるエマルションを形成した., Japanese Society for Food Science and Technology
日本食品工業学会誌, 1992年 - サクシニル化グロビンゲルの性状について(共著)
Y MIYAGUCHI; M YONEKURA; M TSUTSUMI, Porcine globin was succinylated and gelation of the resulting succinylated globin was investigated. A succinylated globin solution adjusted to below pH 2.0 formed gel by heating above 70-degrees-C for 10 min. Breaking intension of the gel reached a maximum when the solution was heated at 80 approximately 90-degrees-C. The effects of various reagents on breaking intension of heat-induced gel were investigated. The addition of glucose, saccharose, citric acid, acetic acid and/or agar increased the rheological value of the gel. However, the salt (sodium chloride or calcium chloride) or gelatin inhibited the gelation of succinylated globin. Succinylated globin gel was stable in an acidic solution (pH 5.0) at 30-degrees-C, though it dissolved in alkaline (pH 9.0) or neutral (pH 7.0) solutions at the same temperature. Furthermore, the gel did not dissolve even if it was heated at 100-degrees-C in the acidic solution but broke down under the same conditions., JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品工業学会誌, 1992年 - サクシニル化グロビンの性状について(共著)
Y MIYAGUCHI; K SAKAI; M YONEKURA; M TSUTSUMI, JAPAN SOC FOOD SCIENCE TECHNOLOGY
日本食品工業学会誌, 1989年
MISC
- スィートソルガム茎における糖収量の年次間差異
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日本作物学会東北支部会報, 2009年 - 気象条件がスィートソルガム茎における糖収量に与える影響
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日本作物学会東北支部会報, 2009年
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日本畜産学会大会第123回大会, 2018年03月29日, 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, 2018年03月29日, 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, 2017年09月06日, 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, 2017年03月29日, 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, 2017年03月29日, 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, 2017年03月29日, 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, 2016年03月29日 - 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, 2015年09月12日 - 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, 2015年03月29日 - 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, 2014年11月23日 - 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, 2013年03月09日 - 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, 2012年03月29日, 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, 2012年03月29日, 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, 2012年03月28日, 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, 2012年03月28日, 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, 2011年08月27日, 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, 2010年03月29日, 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, 2009年09月29日, 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, 2009年09月29日, 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, 2009年09月28日, 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, 2009年03月28日, 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, 2009年03月28日, 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, 2008年03月29日, 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, 2008年03月29日, 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, 2007年03月29日 - 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, 2006年03月30日 - 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, 2006年03月 - 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, 2006年03月 - 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, 2006年03月 - 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, 2006年03月
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