基本情報

所属

• 保健科学研究院

職名

• 助教

科研費研究者番号

• 00989709

J-Global ID

• 202301019344245186

職歴

• 2023年06月 - 現在 北海道大学 大学院保健科学研究院 助教
• 2022年04月 - 2023年03月 千葉大学 大学院 園芸学研究院 日本学術振興会特別研究員（PD）
• 2021年04月 - 2022年03月 千葉大学 大学院 園芸学研究院 日本学術振興会特別研究員（DC2）

学歴

• 2019年04月 - 2022年03月   千葉大学   大学院園芸学研究科   博士後期課程
• 2017年04月 - 2019年03月   千葉大学   大学院園芸学研究科   博士前期課程

所属学協会

• 農業施設学会   美味技術学会   

研究活動情報

論文

• Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure

  Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa

  Foods 11 23 3892 - 3892 2022年12月02日 

  The consumption of raw yam tuber through grated yam “tororo” is a major and popular diet in Japan. However, few studies have been undertaken to evaluate the digestive characteristics of raw yam tubers. This study aimed to fill this gap by investigating the changes in the protein profile, protein and starch digestibility, antioxidant capacity and microstructure of two typical yam tubers (Nagaimo N-10 and Nebaristar) in the Japanese diet, applying a simulated in vitro digestion method. Results showed that both samples contained a considerable protein content of about 11% (dry basis) and a protein digestibility of 43–49%. The electrophoretic patterns confirmed that dioscorin was the main protein of the yam tuber, and it could be digested into peptides and free amino acids with low molecular weight during in vitro digestion. The starch hydrolysis results suggested that eating raw yam tuber cannot induce a fast glycemic increase for consumers due to a low starch digestibility of 4.4–6.1%. In addition, Nebaristar showed a higher bioaccessibility in some key amino acids and total phenolic content than the Nagaimo N-10. This study provides some essential nutritional information and simulated digestion behaviours of the raw yam tubers, which could be useful for consumers and industries when buying and processing yam tubers from the perspective of changes in the nutritional profile during digestion.
• Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion

  Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa

  Journal of Food Process Engineering 46 1 2022年10月17日 

  Abstract Dried green tea leaves (Sencha) were manufactured using various scale manufacturing systems, which processed batch‐wise for 15 kg (15 K), 60 kg (60 K), and 120 kg (120 K) fresh leaves. Total polyphenol content (TPC) and antioxidant activity (FRAP and DPPH) of dried tea leaves and infusions were evaluated. The values of TPC, FRAP, and DPPH of dried tea leaves processed by the larger systems (120 K and 60 K) were significantly higher than the values by the smaller system (15 K). In contrast, with the larger system scale, some of the leaves were not fully rolled and were not mechanically damaged during processing. These incomplete processing conditions led to the extraction of significantly fewer polyphenols in hot water, which might influence the health benefits of green tea infusions. This study indicated that there could be an optimal system scale that considers the balance between economic and health benefits, involving the optimization of production quality/amount. Practical Applications After harvest, Japanese green tea leaves are gradually dried using batch‐wise processing systems. The processing system scale is permanently fixed by the size of one batch, which is selected according to the circumstances of the production area and demand for tea production. However, tea leaf producers have experientially been aware of the quality variations in the final tea products, depending on the system scale. In this study, the impact of the scale of the manufacturing system on the functional properties of green tea was investigated. The results revealed that the hot water extract of dried tea leaves processed by a larger system scale tended to have less functional properties than those by a smaller system. This was due to the comparatively incomplete rolling conditions of tea leaves processed by larger manufacturing systems. These differences influence the preservability and extractability of the chemical components of the green tea leaves. Our findings provide beneficial information regarding processing conditions for better functional green tea infusions.
• Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion

  Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

  Food Science and Human Wellness 11 3 669 - 675 2022年05月
• Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process

  Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa

  Food and Bioprocess Technology 15 1 82 - 91 2021年11月24日
• Bio-properties of Saba banana (Musa ‘saba’, ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion

  Florencio Collado Reginio, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

  Scientific Reports 10 1 2020年04月21日 

  Abstract Saba banana, a popular fruit crop grown in Southeast Asia, is an economical source of a variety of beneficial agents. This study examined the variations in total phenolic, flavonoid, and antioxidant activities of five maturity stages of Saba banana, and their changes during simulated in vitro gastrointestinal digestion as affected by varying structural compositions. Antioxidant activities were evaluated using ferric reducing antioxidant power (FRAP), metal ion chelating (MIC) activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Results of DPPH and ABTS were compared in terms of TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. Bio-properties were found to be highest in mature green stage with values slightly decreased as ripening proceeded. Simulated digestion showed a continuous increase in total phenolic with comparatively faster release in structure-less state (slurry) than samples with intact structure (cut). The trend of antioxidant activities was increased in the gastric phase and then decreased at the onset of intestinal phase, except for MIC which showed a reverse effect. Our study indicated that the bio-properties of Saba banana were affected by maturity and modifications in its physical structure and composition could influence the release behaviors of food components during simulated digestion.
• Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion

  Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

  Food Science and Human Wellness 9 1 58 - 63 2020年03月
• Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solvent

  Yidi Cai, Jinhu Tian, Wei Qin, Yukiharu Ogawa

  Food Hydrocolloids 100 105392 - 105392 2020年03月
• Effect of processing step and condition for Japanese green tea manufacturing process on structural attribute of tea leaves and antioxidant activity of tea infusion

  Wei Qin, Yukiharu Ogawa

  2018年11月
• Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

  Jinhu Tian, Yidi Cai, Wei Qin, Yoshitaka Matsushita, Xingqian Ye, Yukiharu Ogawa

  Food Chemistry 257 23 - 28 2018年08月

書籍

• Washoku, Japanese Food

  Yukiharu Ogawa, Sukanya Thuengtung, Sunantha Ketnawa, Wei Qin, Jutalak Suwannacho, Masatsugu Tamura 
  2022年12月

受賞

• 2022年11月 Mae Fah Luang University 4th ICAAI2022 Oral Presentation Award – Gold Medal
  
• 2022年08月 International Symposium on Tea Science and Traditional Medicine Research Best Presentation Award
  

共同研究・競争的資金等の研究課題

• 機械製茶の処理条件が茶飲料の健康機能性に及ぼす影響

  日本学術振興会：科学研究費助成事業

  研究期間 : 2021年04月 -2023年03月 

  代表者 : 秦 イ

   

  緑茶は抗酸化物質が豊富，慢性疾患の予防に重要な役割を果たしており， 多くの国で最も人気のある飲料の 1 つになっている. 機械製茶による煎茶 の製造工程は，基本的に，蒸熱，粗揉，揉捻，中揉，精揉，および乾燥の 6 操作で構成される．それら操作の条件を精密に調整することで，最終製品となる煎茶茶葉の品質向上が図られている．緑茶製品間の化学組成の違いは，一般的に茶葉の主産地と加工の異なる条件に起因する． 本研究は，加工条件(揉捻時間)が日本緑茶の機能品質に及ぼす影響を調査することを目的としている．茶葉の形態と微細構造を観察し，総ポリフェノール含有量 (TPC)と総抗酸化活性抗酸化活性(DPPH-ラジカル捕捉能と鉄還元抗 酸化力(FRAP)を茶葉と抽出液で評価した．茶葉を揉捻時間(15、30、60 分間)によって加工された．生産加工された茶葉の生物活性化合物(TPC)および抗酸化活性 (DPPH，FRAP)を評価し，そして，in vitro 人工消化実験における緑茶の生物活性化合物および抗酸化性の変化も調べた．異なる消化処理時間で消化液を抽出し，生物活性化合物の含有量抗酸化性を測定した． 強化された製造プロセスが，サンプルからの生物活性化合物の溶解および抗酸化活性の増加をもたらしたことを示した．茶浸出液における生物活性化合物と抗酸化活性は，人工体外消化を通して減少した．一方ですべてのサンプル の抗酸化性は胃と小腸の消化段階を通して安定しており，pH と消化酵素 の変化により小腸の消化が始まる間に明らかな値の変化を示した. したがって，加工条件がサンプル中の抗酸化物質の消化に耐える能力に影響を与えることを示唆している.
• 茶飲料の同時摂取が白米飯の糖質消化性に及ぼす影響

  公益財団法人飯島藤十郎記念食品科学振興財団：2020年度外国人留学生研究助成

  代表者 : Wei Qin, Yukiharu Ogawa