Research Reports No.22 (2016)

Abstract No
Title of Research Project
Name of Researcher
Synthesis of rare sugars and possibility for food additives
Masahiko Hayashi
Department of Chemistry, Graduate School of Science, Kobe University
Establish of the detected method of genetically modified wheat from noodle processing foods
Taira Miyahara1), Kosuke Nakamura2), Kazunari Kondo2), Yoshihiro Ozeki1)
Division of Biotechnology and Life Science, Institute of Engineering, Tokyo University of Agriculture and Technology1)
Division of Biochemistry, National Institute of Health Science2)
Analysis of Polar Natural Food Additives based on
Hydrophilic Interaction/Partition Coefficient
Koichi Inoue
College of Pharmaceutical Sciences, Ritsumeikan University
Development of physical-chemical information retrieval system for food additives II
Naoki Sugimoto
Division of food additives, National Institute of Health Sciences
Isolation and identification of fungi causing the fumonisin contamination in the Japanese domestic wines, and a study on the mechanism of fumonisin contamination.
Hiroyuki Nakagawa1, Ruiko Hashimoto2, Yoshiki Onji3, Youhei Kitaoka3
1 National Agriculture and Food Research Organization (NARO), Food Research Institute, 2 Chiba Prefectural Institute of Public Health,
3 Nara Institute of Health Science
Consumer's Attitudes toward the Safety of Food Additives
Masakazu Horie
Department of Food Science, Faculty of Home Economics,
Otsuma Women's University
Study on mechanisms of acceleration and suppression of oxidation by ascorbic acid and its acyl derivative in aqueous food
Yoshiyuki Watanabe
Department of Biotechnology and Chemistry, Faculty of Engineering,
Kindai University
Elucidation of carcinogenic mechanism of the nongenotoxic liver carcinogen dammar resin in rats
Hideki Wanibuchi
Osaka City University Graduate School of Medicine,
Department of Molecular Pathology
Effects of non-caloric sweeteners consumption in early stage of life on microbiome and systemic metabolism
Takashi Uebanso
Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
Genetic and breeding study for increase and stabilization of yield of food additive color from safflower
Tsuneo Sasanuma
Faculty of Agriculture, Yamagata University
Development of the method to determine the levels of inorganic phosphorus in processed foods, which aimed at elucidating the relationship between the phosphorus intake and the blood level
Makiko Suzuki
Faculty of Nutrition, University of Kochi
The possibility of combination effects of environmental chemicals and food
additives on the expression of immunotoxicity.
Laboratory of Environmental Hygiene, Department of Environmental Science,
School of Life and Environmental Science, Azabu University
Effects of chronic consumption of a non-caloric artificial sweetener on physiological mechanisms of blood glucose control and food consumption in mice.
Yasunobu Yasoshima
Division of Behavioral Physiology, Graduate School of Human Sciences, Osaka University
Studies on the chemical structure and the mechanism for production of gardenia red
Yusai Ito
Faculty of Home Economics, Kyoritsu Women's University
Induction mechanism of cell proliferation contribute to the mutagenicity of estragole, a epatocarcinogen
Yuji Ishii
Division of Pathology, Biological Safety Research Center,
National Institute of Health Sciences
Research on diuretic action and reduction of lipogenesis in rats received high fat diet and enzymatically modified isoquercitrin
Toshinori Yoshida
Tokyo University of Agriculture and Technology, Graduate School,
Division of Animal Life Science, Institute of Agricultural Science
Enhancement by food additives of the sensitivities to chemical carcinogens.
Kouichi Yoshinari
Department of Molecular Toxicology, School of Pharmaceutical Sciences,
University of Shizuoka
Screening of compounds specifically inhibiting the new menaquinon biosynthetic pathway from spices
Division of Applied Chemistry, Graduate School of Engineering, Hokkaido University
Development of highly stable food dispersions using food additives
Kobayashi Isao
Food Research Institute, National Agriculture and Food Research Organization (NARO)
Visualization of Volatile Organic Compounds from Plant Using Odor Sensing Methods
Zhang Jian, Chuanjun Liu, Kenshi Hayashi
Department of Electronics、 Graduate School of Information Science and Electrical Engineering、 Kyushu University
Development of novel extraction and recovery methods of rare and useful food additives from natural products
Kenji Mishima
Fukuoka University
Development of salt and sugar-limited foods whose saltiness and sweetness are enhanced by γ-glutamylation
Hideyuki Suzuki and Yuko Nakafuji
Kyoto Institute of Technology
Control of dynamic characteristics and gastric digestion of gelled food for elderly people using food additives
Ichikawa Sosaku1、Kobayashi Isao 2、Kozu Hiroyuki1, 2
1Faculty of Life and Environmental Sciences, University of Tsukuba
2 National Food Research Institute, National Agriculture and Food Research Organization
The Japan Food Chemical Research Foundation
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