Research Reports No.10(2004)

Abstract No.

Title of Research Project

Name of Researcher

10-01 Influence of synthetic and natural food dyes on activities of CYP2A6, UGT1A6 and UGT2B7 Takaharu Mizutani
Department of Drug Metabolism and Disposition,
Graduate School of Pharmaceutical Sciences, Nagoya City University
10-02 Evaluation of Safety and Usefulness of Food Additives on Daily Intake Level by Platelet Functions Hiroyasu Yamazaki
Faculty of Pharmaceutical Sciences, Kobe-Gakuin University
10-03 Studies on the molecular mechanism of plant sterol-mediated cholesterol lowering effects Ryuichiro Sato
Department of Applied Biological Chemistry, The University of Tokyo
10-04 Molecular authentication of Ephedra Herb based on the nucleotide sequences of a chloroplast ChlB gene Hajime Mizukami
Graduate School of Pharmaceutical Sciences, Nagoya City University
10-05 Investigation of Metabolic Pathway of Flavonoid Oligosaccharide Food Additive with Antioxidative Function Nobutoshi Murakami
Graduate School of Pharmaceutical Sciences, Osaka University
10-06 Evaluation of photo-mutagenicity and photo-cytotoxicity of food coloring agents Arimoto-Kobayashi, S.
Faculty of Pharmaceutical Sciences, Okayama University
10-07 Evaluation of safety and physiological function of polyphenol utilizing gene engineering and cell technology Satoshi Nagaoka
Department of Agriculture, Gifu University
10-08 Elucidation of oxidation mechanism of gallic esters and the related compounds Jun Kawabata
Laboratory of Food Biochemistry, Graduate school of Agriculture, Hokkaido University
10-09 Identification of anaphylaxis due to cochineal extract Yuko Yamakawa
Department of Dermatology, Yokohama City University Medical Center
10-10 Changes of intestinal flora by chemicals: PCR-DGGE-based approach Norio Itoh
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University
10-11 Evaluation of natural compounds binding to human and/or food proteins by surface plasmon resonance-based detection Koichi Inoue
Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Hoshi University
10-12 Pigment production by intensifying the enzyme genes of anthocyanin biosynthesis Takashi Yamakawa
Department of Global Agricultural Sciences, The University of Tokyo
10-13 Studies for analysis and Control of the Oxidative Change of Natural Food Colorants Toshiya Masuda
Faculty of Integrated Arts and Sciences, University of Tokushima
10-14 Availability of Anthocyanin Pigments in the Skin of Vitis Coignetiae Grapes as a Coloring Agent and Healthy Food Goro Okamoto
Faculty of Agriculture, Okayama University
10-15 Structure and application of highly water adsorbent polysaccharide on the surface of seeds of Artemisia sphaerocephala Krasch (沙蒿) Masahiro Tada
Laboratory of Bio-organic Chemistry, Tokyo University of Agriculture and Technolog
10-16 Exploitation of antibiotic browning-inhibitors from marine algae Tadahiko Kajiwara
Department of biological chemistry, Faculty of Agriculture, Yamaguchi University
10-17 Establishment of agricultural plants producing high bioactive compounds Koichiro Shimomura
Faculty of Life Sciences, Toyo University
10-18 Studies on the elicitation of sweetness of lysozyme Tetsuya Masuda
pision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
10-19 Antibacterial Activities of Extracts and Constituents in the Complex of Tea catechins and Soybean Protein Kazutaka Nishikawa
Faculty of Health and Living Sciences Education, Naruto University of Education
10-20 Study on the bioavailability of biotin, a new food additive, using a biotin-deficient mice Toshiaki Watanabe
Department of Environment for Life and Living, School of Human Science and Environment,University of Hyogo
10-21 Enzyme-catalyzed Direct and Regioselective Acylation of Flavonoid Glucosides for Stabilization and Functionarization of Plant Pigments Kohji Ishihara
Department of Life Science, Okayama University of Science
10-22 Development of food additives with in situ gelling properties of ionic responsible intelligent polysaccharides Shozo Miyazaki
Health Science University of Hokkaido, Faculty of Pharmaceutical Sciences
10-23 Fundamental studies for safety evaluation of insoluble minerals that are existing food additives Hiroyuki Nakazawa
Hoshi University
10-24 Fundamental Safety Assessment of the Registered Existing Food Additives
(Natural Source Food Additives)
Kunitoshi Yoshihira
University of East Asia
The Japan Food Chemical Research Foundation
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