Research Reports No.9(2003)

Abstract No.

Title of Research Project

Name of Researcher

9-01 Study on the protein-protein interaction among regulatory factors involved in anthocyanin production in Perilla frutescens Kazuki Saito
Department of Molecular Biology and Biotechnology, Graduate School of Pharmaceutical Sciences, Chiba University
9-02 Molecular Aggregation of Sugar Chain and Alkyl Chain Linked Tetraphenyl Porphrins for Photodynamic Therapy Shigenobu. Yano
pision of Functional Material Science, Graduate School of Human Culture, Nara Women's University
9-03 Establishment of Antioxidant Assay System Using Fish Liver Microsomes-Development of a New Experimental Animal Substituted for Rat II Hideo Hatate
Faculty of Agriculture, Miyazaki University
9-04 Exploration for New Functions of Polyphenol Food Additives and Investigation on Structures and Safety of Their Metabolites Nobutoshi Murakami
Graduate School of Pharmaceutical Sciences, Osaka University
9-05 Screening for the pharmacological activity of foodstuff components and additives using their membrane effects as an indication Hironori Tsuchiya
Asahi University, School of Dentistry
9-06 Effect of Meals Containing High and Low Nitrate Content on Nitrate and Nitrite Level in The Saliva and Urine Masataka Ishinaga
Department of Health Science, Hiroshima Prefectural Women's University
9-07 Effects of food additives mostly consumed in childhood on atopic dermatitis-like experimental dermatitis in NC/Jic mice Mitsuhiko Nose
Department of Pharmacognosy,Graduate School of Pharmaceutical Sciences, Nagoya City University
9-08 Changes of intestinal flora by chemicals Norio Itoh
Department of Toxicology, Graduate School of Pharmaceutical Sciences, Osaka University
9-09 Studies on effects of food additives on adipocyte differentiation Masayoshi Imagawa
Department of Molecular Biology, Graduate School of Pharmaceutical Sciences, Nagoya City University
9-10 Pigment production by intensifying the enzyme genes of anthocyanin biosynthesis Takashi Yamakawa
Department of Global Agricultural Sciences, The University of Tokyo
9-11 The research on opening to the public and accumulation of the infrared absorption spectrum and the ultraviolet and visible absorption spectrum of the food additive Masashi Ezawa
Department of Technology, University od East Asea
9-12 Evaluation of safety and physiological function of polyphenol utilizing gene engineering and cell technology Satoshi Nagaoka
Department of Agriculture, Gifu University
9-13 Basic analysis on active structures and preparative expression of new taste-modifying proteins occurring in a tropical plant Keiko Abe
Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
9-14 Study on biological functions of glycosaminoglycans including chondroitin sulfate as a food additive Toshio Imanari
Graduate School of Pharmaceutical Sciences, Chiba University
9-15 Studies for Analysis and Control of the Oxidative Change of Natural Food Colorants Toshiya Masuda
Faculty of Integrated Arts and Sciences, University of Tokushima
9-16 Preparation and DPPH Radical-scavenging Activity of the Anthocyanin-soyprotein Complexes Kazutaka Nishikawa
Faculty of Health and Living Sciences Education, Naruto University of Education
9-17 Binding of Porphyran from Died Nori to Lipid Koji Takahashi
Faculty of Agriculture, Tokyo University of Agriculture and Technology
9-18 Enzyme-catalyzed Direct and Regioselective Acylation of Flavonoid Glucosides for Stabilization and Functionarization of Plant Pigments Kohji Ishihara
Department of Chemistry, Kyoto University of Education
9-19 Natural Antimicrobial Peptides from Egg White Lysozyme Hisham R. Ibrahim
Department of Biochemistry & Biotechnology, Faculty of Agriculture, Kagoshima University
9-20 Structure and Application of highly Water Adsorbent Polysaccharide on the surface of seeds of Artemisia sphaerocephala Krasch Masahiro Tada
Laboratory of Bio-organic Chemistry, Tokyo University of Agriculture and Technology
9-21 Availability of Anthocyanin Pigments in Vitis Coignetiae Grape Berry Skin
as a Coloring Agent and Healthy Food
Goro Okamoto
Faculty of Agriculture, Okayama University
9-22 Enhancement of taste for cereal mix (Glanola) by adding oligosaccharides to the mix prepared from koji Yukio Takii
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
9-23 Exploitation of antibiotic browning-inhibitors
from marine algae
Tadahiko Kajiwara
Department of biological chemistry, Faculty of Agriculture,
Yamaguchi University
9-24 Preparing Model System of the Rational and Qualified Application of Resistant polysaccharides Masaru OHTSURU
Department of Food and Nutrition, Mukogawa Women's University
9-25 Development of efficient production system for bioactive compounds with radical scavenging and antioxidative activities Tadashi Fujii
Faculty of Life Sciences Toyo University
9-26 Functional Evaluation as Food Additive Agents Concerning
the Stereoisomers of Carotenoid Oxidative Metabolites
Shigeo Katsumura
Department of Chemistry, School of Science and Technology, Kwansei Gakuin University
The Japan Food Chemical Research Foundation
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