Research Reports No.11 (2005)

	The Japan Food Chemical Research Foundation
Research Reports No.11 (2005)
Last update：2006/11/30

[Index]

Abstract No.	Title of Research Project	Name of Researcher
11-01	Miroencapsulation of PH Sensitive Dye and Application to Sense System of Rottenness and Deterioration of Food	Masato Tanaka Department of Chemical Engineering, Niigata University
11-02	Study on the relationship of DNA Polymerese inhibitory activity,anti-cancer activity and anti-inflammatory activity by curcumin	Yoshiyuki Mizushina Department or Nutritiona1 Science, Kobe-Gakuin University
11-03	Developmednt of an animal model of rapid induction of tongue neoplasms in human c-Ha-ras proto-oncogene transgenic rats by 4-nitroquinoline 1-oxide: potential use for preclinical chemoprevention study	Takuji Tanaka Department of Oncologic Pathology, Kanazawa Medical University
11-04	Inhibition of hUGT1A6 activity by Xanthene food dyes	Takahru Mizutani Department of Drug Metabolism and Disposition, Graduate School of Pharmaceutical Sciences, Nagoya City University
11-05	Food chemical Studies on polyphenols of seed coat of adzuki bean, Vigna angularis.	Kumi Yoshida Graduate School of Information Science, Nagoya University
11-06	Studies for physiological functionality of anthocyanins using DNA microarray analysis	Takanori Tsuda Office for Research Initiatives and Development, Doshisha University
11-07	Development of the sensitive and high-throughput analysis of metabolite by FT-ICR MS and its application to evaluate effects of food ingredients.	Shigeo Takenaka Department of Veterinary Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University
11-08	Breeding study for increasing anthocyanin content of red radish	Koji Tsuji Graduate School of Pharmaceutical Sciences, Osaka University
11-09	Development of useful food additives by chemical modification and enzymatically combining oligosaccharides to flavons	Taku Chiba Department of Molecular Health Science, Graduate School of Pharmaceutical Science, Nagoya City University
11-10	Effects of the Complex of Tea Catechins and Soybean Protein on Lipid Metabolism in Rats	Kazutaka Nishikawa¹, Kanji Ishimaru² 1 Faculty of Health and Living Sciences Education, Naruto University of Education 2 Faculty of Agriculture, Saga University
11-11	Changes of intestinal flora by chemicals: PCR-DGGE based approach	Norio ITOH Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University
11-12	Molecular authentication of Myricae Cortex based on the nucleotide sequence of a chloroplast trnK gene	Hajime Mizukami Graduate School of Pharmaceutical Sciences, Nagoya City University
11-13	Exploitation of antibiotic browning-inhibitors from marine algae	Tadahiko Kajiwara Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
11-14	Effects of food ingredients on lipid metabolism through the activities of nuclear receptors	Ryuichiro Sato Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences The University of Tokyo
11-15	Effects of Erythorbate Sodium and Sodium Nitrite on the Vascular Endothelial Functions: A Study on the Safety Evaluation Methods for Food Additives.	Hiroshi Okamoto and Katsutoshi Yayama Department of Pharmacology, Faculty of Pharmaceutical Sciences, Kobe Gakuin University
11-16	Establishment of agricultural plants producing high bioactive compounds	Koichiro Shimomura Faculty of Life Sciences, Toyo University
11-17	Anti-atherogenic effect of enzyme-modified isoquercitrin in apo E-deficient atherogenic mice.	Yoshiki Nishizawa Department of Metabolism, Endocrinology and Molecular Medicine Osaka City University Graduate School of Medicine
11-18	Effects of BEETRED on Diabetes in ALS mice	Katsunori SATO and Tasuku YAMASHITA Division of Animal Science, Graduate School of National Science and Technology (Faculty of Agriculture), Okayama University
11-19	Studies for safety assessment of additives used to foods and　pharmaceuticals	Kunikazu Teshima School of Nursing and Rehabilitation Sciences, SHOWA University
11-20	Establishment of qualification and quantification method for transgenes introduced to genetically modified and processed foods	Yoshihiro Ozeki Faculty of Technology, Tokyo University of Agriculture and Technology
11-21	Heat Stability of Sweet Protein Thaumatin by Anionic-Polysaccharides	Naotoshi Matsudomi Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University
11-22	Effects of spices on gastrointestinal and respiratory systems through capsaicin receptor TRPV1	Syunji Horie Department of Pharmacology, Faculty of Pharmaceutical Sciences, Josai International University
11-23	Rapid Synthesis of Kahweofuran and its Derivatives, the Coffee Aroma Components, and their Functional Studies as Food Ingredients	Shigeo Katsumura Department of Chemistry, School of Science and Technology, Kwansei Gakuin University
11-24	Making Meat and Bone Meal Harmless and Production of Useful Substances by Sub-Critical Water	Hiroyuki Yoshida Department of Chemical Engineering, Osaka Prefecture University
11-25	Reduction in manufacture and cooking of kannsui of Chinese-style noodles, and the coagulant of tofu	Motohiro Nishijima Jissen Wemen's University, Department of Food and Health Science
11-26	Fundamental studies for safety evaluation of insoluble minerals that are existing food additives	Hiroyuki Nakazawa Hoshi University
11-27	Fundamental Safety Assessment of the Registered Existing Food Additives (Natural Source Food Additives) (2. From Saccharum officinarum LINN (Sugar cane) to Dipteryx odorata WILLD (Tonka bean))	Kunitoshi Yoshihira University of East Asia