研究者データベース

佐伯 宏樹(サエキ ヒロキ)
水産科学研究院 海洋応用生命科学部門 水産食品科学分野
教授

基本情報

所属

  • 水産科学研究院 海洋応用生命科学部門 水産食品科学分野

職名

  • 教授

ホームページURL

J-Global ID

研究キーワード

  • 食品機能化学   食物アレルギー   水産食品   Food Wholesomeness and SoundnessMarine Food processingFunctions and characteristics of Food proteins   Seafood allergy   

研究分野

  • ライフサイエンス / 食品科学
  • ライフサイエンス / 水圏生命科学

所属学協会

  • 日本栄養・食糧学会   日本食品科学工学会   日本農芸化学会   日本アレルギー学会   アメリカ化学会   日本水産学会   

研究活動情報

論文

  • Boxue Yang, Ga-Hyun Joe, Wenzhao Li, Yutaka Shimizu, Hiroki Saeki
    Foods 11 15 2374 - 2374 2022年08月08日 
    To improve the antioxidant activity of collagen molecules using Maillard-type glycation, the relation between antioxidant activity and progress indexes for the Maillard reaction must be understood. In this study, lyophilized tilapia scale collagen was mixed with a half weight of alginate oligosaccharide (AO) or glucose and incubated at 60 °C and 35% relative humidity for up to 18 h to produce the Maillard-type glycated collagen (C-AO and C-Glu, respectively). As glycation progressed, the amount of conjugated sugar coupled with UV-vis absorbance at 294 nm and 420 nm increased more rapidly in C-Glu than in C-AO, and the available lysine decreased rapidly in C-Glu compared with C-AO. The early-to-middle- and late-stage products of the Maillard reaction were involved in enhanced antioxidant activity of digested C-AO and digested C-Glu, respectively. Additionally, C-AO acquired the antioxidant activity without marked available lysine loss. The cytoprotective effect of collagen in H2O2-induced damage was enhanced by glycation, achieved by reducing malondialdehyde content and increasing superoxide dismutase and catalase activities. These results indicate that AO is an excellent reducing sugar that enhances the health benefits of collagen without excessive loss of lysine, which is a nutritional problem of the Maillard-type glycation.
  • Daichi Sugita, Ga-Hyun Joe, Masafumi Masuoka, Yasuyuki Konishi, Hiroki Saeki
    Fisheries Science 2022年07月20日 [査読有り]
  • Ga-Hyun Joe, Masataka Ono, Koji Tsuji, Tadaaki Takeda, Hiroki Saeki
    Fisheries Science 87 739 - 747 2021年07月12日 [査読有り][通常論文]
  • Kunichika Sugihara, Mizuho Nishizawa-Higashi, Ga-Hyun Joe, Yutaka Onishi, Yutaka Shimizu, Hiroki Saeki
    Fisheries Science 87 4 569 - 577 2021年07月 [査読有り][通常論文]
  • Dextran-Glycation Improves the Solubility of Chicken Myofibrillar Proteins in Low Ionic Strength Medium, Allowing the Proteins to Exhibit Antioxidant Activity
    Kimio Nishimura, Hiroki Saeki
    Journal of Home Economics of Japan 72 6 377 - 386 2021年 [査読有り][通常論文]
  • Kimio Nishimura, Momoka Suzuki, Hiroki Saeki
    Food Science and Technology Research 26 6 759 - 769 2020年 [査読有り][通常論文]
  • Nishimura Kimio, Suzuki Momoka, Saeki Hiroki
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 83 12 2307 - 2317 2019年12月02日 [査読有り][通常論文]
     
    ABSTRACT The optimal conditions for the preparation of glucose-conjugated chicken myofibrillar proteins (Mfs) via the Maillard reaction, presenting strong antioxidant activity against hydroxyl radicals (・OH) and high solubility in low ionic strength medium, were sought using random-centroid optimization (RCO). Four parameters of temperature, relative humidity (RH), reaction time, and glucose-to-Mfs mixing ratio, were examined, resulting in a total of 24 vertices. Evaluations were carried out relatively to each individual vertex, and the optimal preparatory conditions to obtain the highest antioxidant activity were determined as follows: temperature of 52 °C, RH of 38%, reaction time of 6.79 h, and a glucose to Mfs mixing ratio of 11.7 (w/w). The resulting glucose-conjugated chicken Mfs gained thermal gel-forming ability and its ・OH averting capacity reached 9.7 ± 0.7 μmol of gallic acid equivalent/g of protein. Abbreviations: GA: gallic acid; HORAC: hydroxyl radical averting capacity; IC50: half-maximal inhibitory concentration; 2-ME, 2-mercaptoethanol; Mfs: myofibrillar proteins; MHC: myosin heavy chain; ・OH: hydroxyl radical; PAGE: polyacrylamide gel electrophoresis; RCO: random-centroid optimization; RH: relative humidity; RLU: relative light units; SDS: sodium dodecyl sulfate; SEM: scanning electron microscope; SS: disulfide
  • Kyosaka Issei, Fujita Shingo, Shimizu Yutaka, Saeki Hiroki
    FOOD CHEMISTRY 289 694 - 700 2019年08月15日 [査読有り][通常論文]
  • Li Wen, Kobayashi Taishi, Moroi Syoichi, Kotake Hiroki, Ikoma Tomokazu, Saeki Hiroki, Ura Kazuhiro, Takagi Yasuaki
    CARBOHYDRATE POLYMERS 214 303 - 310 2019年06月15日 [査読有り][通常論文]
  • Nishimura Kimio, Saeki Hiroki
    FOOD SCIENCE AND TECHNOLOGY RESEARCH 24 6 1083 - 1092 2018年11月 [査読有り][通常論文]
  • Nishimura K, Saeki H
    Food Science and Technology Research, 24 3 551 - 557 2018年03月 [査読有り][通常論文]
  • Daeyoung Lee, Mizuho Nishizawa, Yutaka Shimizu, Hiroki Saeki
    FOOD RESEARCH INTERNATIONAL 100 514 - 521 2017年10月 [査読有り][通常論文]
     
    The use of dulse (Palmaria palmata) as a source of edible anti-inflammatory products was evaluated in this study. Phycobiliproteins and chlorophyll a were simultaneously extracted from lyophilized dulse leaves via water extraction, and subjected to thermolysin digestion to produce thermolysin-digested water-extract (d-DWE). d-DWE significantly reduced tumor necrosis factor-a, interleukin-6, and nitric oxide in LPS-stimulated murine macrophages (RAW 264.7 cells), and orally administered d-DWE mitigated acute inflammation in carrageenan-induced paw edema of mice. Mass spectrometry revealed d-DWE contained peptide LRDGEIILRY (derived from phycoerythrin beta-chain) and chlorophyll a decomposition products, and they individually reduced the secretion of the proinflammatory mediators in LPS-stimulated RAW 264.7 cells. These results indicate the anti-inflammatory activity could be from a combined effect of phycobiliprotein and chlorophyll a decomposition products prepared from the water-extract of dulse. Thus, inexpensive and safe water-extraction method is effective for the extraction of anti-inflammatory components from dulse.
  • Zhuosi Li, Yutaka Shimizu, Hiroki Saeki
    FISHERIES SCIENCE 83 2 301 - 308 2017年03月 [査読有り][通常論文]
     
    The major allergenic protein in grey mullet roe was immunologically characterized using rabbit IgG against the beta'-component, which is a vitellogenin fragment and the major allergen in chum salmon roe, and the IgE cross-reactivity between salmon and mullet roe was examined using chum salmon roe-allergic patients' sera. Grey mullet beta'-component was identified in the yolk protein and consisted of 16 and 30 kDa proteins that showed marked reaction with the anti-beta'-component IgG and shared N-terminal amino acid sequence similarity with vitellogenin. The grey mullet beta'-component consisted of six different isoforms generated from vitellogenin A and vitellogenin B, and they inhibited the IgE-binding reaction between chum salmon beta'-component and a chum salmon roe-allergic patient's serum. Thus, grey mullet roe may be an allergenic seafood capable of introducing IgE cross-reactivity to chum salmon roe through the beta'-component.
  • 糖分子の導入による魚肉タンパク質の食品機能の改変(総説)
    佐伯 宏樹
    FFI Journal 222 2 128 - 134 2017年 [査読無し][招待有り]
  • Kimio Nishimura, Hiroki Saeki
    FOOD SCIENCE AND TECHNOLOGY RESEARCH 22 6 801 - 810 2016年11月 [査読有り][通常論文]
     
    We performed random-centroid optimization to determine the optimum preparative method for glycation of chicken myofibrillar proteins (Mfs) with the strongest antioxidative activity against hydroxyl radicals (center dot OH) and with more than 60% solubility in low ion strength medium. Four factors, temperature, relative humidity (RH), reaction time, and quantity of maltose, were selected and 13 vertices were obtained. The examination was carried out according to each vertex and the optimum conditions were sought, resulting in 57.4 degrees C, 37.3% RH, 37.2 h of reaction time, and a maltose mixing ratio of 5.43 for Mfs (w/w). The-OH-averting capacity (HORAC) was measured as 7.8 +/- 1.0 gmol of gallic acid (GA) equivalent/g of protein. Moreover, the optimized glycated chicken Mfs could form a gel by a 30-min heating at 90 degrees C, and this gel maintained the antioxidant ability. Its HORAC was 4.4 +/- 1.7 mu mol of GA equivalent/g of protein.
  • Mizuho Nishizawa, Musashi Saigusa, Hiroki Saeki
    FISHERIES SCIENCE 82 2 357 - 367 2016年03月 [査読有り][通常論文]
     
    The efficacy of the controlled Maillard reaction with alginate oligosaccharide (AO) in a dry state was examined for development of an anti-inflammatory compound from fish myofibrillar protein (Mf). Lyophilized Mf from spawned-out chum salmon was mixed with AO (half of the total protein weight) and incubated at 60 A degrees C and 35 % relative humidity for 0-6 h, followed by digestion with pepsin and trypsin. The anti-inflammatory activity of the digested peptide was improved with the progress of the AO conjugation, and dMSA4 (prepared from Mf-AO conjugate by reaction for 4 h, with 49.6 mu g/mg protein of AO attached) was most effective in inhibiting secretions of inflammation-related compounds in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Likewise, dMSA4 suppressed the LPS-induced gene and protein expression of inducible nitric oxide synthase, tumor necrosis factor-alpha, interleukin-6, and cyclooxygenase (COX)-2, while COX-1 expression was unaffected. Furthermore, oral administration of dMSA4 and the Mf-AO conjugate prior to proteolysis inhibited carrageenan-induced paw volume expansion in mice. These results indicate that AO conjugation using the controlled Maillard reaction in a dry state is a useful approach for enhancing the anti-inflammatory activity of salmon Mf as a nutraceutical food material.
  • Seafood allergy and its allergen cross-reactivity (Review)
    佐伯 宏樹
    FFI ジャーナル 221 2 125 - 132 2016年 [査読有り][招待有り]
  • Musashi Saigusa, Mizuho Nishizawa, Yutaka Shimizu, Hiroki Saeki
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 79 9 1518 - 1527 2015年09月 [査読有り][通常論文]
     
    Salmon myofibrillar protein (Mf) was investigated as a source of edible anti-inflammatory products. Peptides produced by stepwise digestion of Mf (without carbohydrate) with pepsin and trypsin had little effect on the secretion of inflammation-related compounds from lipopolysaccharide-stimulated RAW 264.7 macrophage cells. However, peptides prepared from Mf conjugated with alginate oligosaccharide (AO; 19 mu g/mg protein) (dMSA) through the Maillard reaction in the presence of sorbitol significantly reduced the secretion of the pro-inflammatory mediators nitric oxide, tumor necrosis factor (TNF)-alpha and interleukin (IL)-6, as well as mRNA expression of TNF-alpha, IL-6, inducible nitric oxide synthase and cyclooxygenase-2. Additionally, dMSA inhibited acute inflammation in a carrageenan-induced model of paw edema in mice, but had no effect on natural killer cell cytotoxic activity or macrophage phagocytosis. These results suggest that fish Mf conjugated with AO may be a potential food material with anti-inflammatory function.
  • Shimizu Yutaka, Oda Hiroshi, Seiki Kohsuke, Saeki Hiroki
    Food Chemistry 181 310 - 317 2015年08月 [査読有り][通常論文]
     
    A novel enzyme-linked immunosorbent assay (ELISA) system has been established for selective detection of chum salmon (Oncorhynchus keta) yolk protein (SYP). Rabbit and rat polyclonal Immunoglobulin G antibodies to beta'-component (the major allergic protein in fish roe; anti-beta) were applied for designing the ELISA system. The sandwich ELISA using rabbit anti-beta for the capture antibody and horseradish peroxidase-labeled F(ab')(2) fragment of rat anti-beta for the detection antibody obtained high sensitivity and narrow specificity for SYP. Protein extraction using sodium dodecyl sulfate and 2-mercaptoethanol ensured strict specificity of the ELISA, and components of three popular processed foods had no effect on the ELISA response. The limits of determination and quantification of SYP were estimated to be 0.78 mu g/g and 2.60 mu g/g of food sample, respectively. In conclusion, the developed ELISA system has a probability to be applied for the detection of contaminated chum salmon roe in processed food. (C) 2015 Elsevier Ltd. All rights reserved.
  • 西村 公雄, 礒野 舞, 佐伯 宏樹
    日本家政学会誌 66 5 213 - 221 2015年 [査読有り][通常論文]
  • Shimizu Y, Kishimura H, Kanno G, Nakamura A, Adachi R, Akiyama H, Watanabe K, Hara A, Ebisawa M, Saeki H
    International immunology 26 3 139 - 147 2014年03月 [査読有り][通常論文]
     
    Molecular characterization of a major allergen from salmon roe.Salmon roe has a high allergic potency and often causes anaphylaxis in Japan. The major allergic protein of salmon roe is -component, which is a 35kDa vitellogenin fragment consisting of two subunits. To elucidate structural information and immunological characteristics, -component and the subunit components were purified from chum salmon (Onchorhincus keta) roe and vitellogenin-encoding mRNA was used to prepare -component subunit-encoding cDNA. This was PCR-amplified, cloned and sequenced and the deduced amino acid sequence compared with partial sequences of -component obtained by peptide mapping. The recombinant -component subunit was produced by bacterial expression in Escherichia coli and its IgE-binding ability was measured by ELISA using the sera of a patient allergic to salmon roe. This was then compared with that of the native -component with and without carboxymethylation. Following successful cloning of the cDNA encoding the -component subunit, 170 amino acid residues were deduced and matched with the amino acid sequences of 121 and 88 residues in the 16kDa and 18kDa subunits, respectively. The sequences of both -component subunits were almost identical, and the predicted secondary structure of the -component showed a high content of -pleated sheets and no -helices. There was no difference in IgE-binding ability between the native and recombinant -component subunits at the same protein concentration, regardless of carboxymethylation. In conclusion, -component is a homodimer protein composed of two isoform subunits having the same level of IgE-binding ability and, therefore, allergenic identity.
  • 佐伯宏樹, 板橋豊
    ぶんせき 11 612 - 618 2012年11月 [査読有り][招待有り]
  • Mai Isono, Hiroki Saeki, Kimio Nishimura
    日本家政学会誌 63 8 461 - 467 日本家政学会 2012年08月 [査読有り][通常論文]
  • Kohsuke Adachi, Kana Fukumorita, Michihiro Araki, Nobuhiro Zaima, Zhi-Hong Yang, Satoru Chiba, Hideki Kishimura, Hiroki Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60 22 5540 - 5546 2012年06月 [査読有り][通常論文]
     
    Trypsin inhibitors (TIs) have various nutritional effects. However, a detailed mechanism for their effects, especially on the gene expression patterns in various tissues, remains unknown. Here, we used transcriptome techniques and gene ontology (GO) analysis to examine the effects of squid TI (sqTI), a biochemically stable peptide, on diabetic Goto-Kakizaki rats after feeding for 10 weeks. We demonstrated that downregulation of SREBP1c in the liver via duodenal/pancreatic hormones suppresses the blood cholesterol level. Consistently, in GO analysis, the term "cholesterol biosynthetic process" was enriched among downregulated genes. No hypoglycemic or insulinotropic effects were observed, in contrast to the results from our previous studies (single stimulation with the same dose of TI), which can be partly ascribed to the inactive responses of the duodenum and pancreas in this condition.
  • Shigeru Katayama, Toshihiro Nishio, Hideki Kishimura, Hiroki Saeki
    PLANT FOODS FOR HUMAN NUTRITION 67 1 76 - 81 2012年03月 [査読有り][通常論文]
     
    Marine brown algae are rich in sulfated polysaccharides, which have the ability to form gels and viscous solution. Sulfated polysaccharides exhibit many biological activities; however, little is known whether the viscoelastic property in the polysaccharide extract is correlated with biological activities. We examined the immunomodulatory properties of highly viscous polysaccharide extract (HVPE) from Gagome Kjellmaniella crassifolia in a murine model, and the effects were compared with those of a less viscous polysaccharide extract (LVPE). HVPE or LVPE (10, 30, and 100 mg/kg/day) were orally administered to C57BL/6 mice for 14 days. Secretions of cytokine and IgA in Con A-stimulated spleen and Peyer's patch (PP) cells and phagocytic activity of peritoneal macrophages was determined. IFN-gamma, IL-12, IL-6, and IgA secretions showed high levels in spleen cell cultures from mice administered HVPE, whereas these effects were diminished in the LVPE-administered mice. The phagocytic activity of peritoneal macrophages was enhanced by the continuous oral administration of HVPE, and these effects were higher than those of LVPE. Furthermore, an increase in IgA secretion by administration of HVPE was observed in Con A-stimulated PP cells. These results suggest that the polysaccharide extract from K. crassifolia has immunomodulatory activities, which depend on the viscosity.
  • Shingo Fujita, Yutaka Shimizu, Hideki Kishimura, Kazuhiko Watanabe, Akihiko Hara, Hiroki Saeki
    FOOD CHEMISTRY 130 3 644 - 650 2012年02月 [査読有り][通常論文]
     
    A fish yolk protein, beta'-component (beta'-c), is the major allergen in chum salmon roe. The effect of proteolysis on the allergenicity of beta'-c was estimated. Changes in the IgE-binding ability of beta'-c upon pepsin and trypsin digestion were investigated by monitoring the proteolytic cleavage. In the pepsin-trypsin digestion of chum salmon yolk protein, the beta'-c contained therein was degraded in a manner similar to that of other yolk proteins, but digestion fragments with a molecular mass of >10 kDa remained throughout the digestion process. Specifically, the peptide sequence between 31-Y and 119-Q (10 kDa) was stable to pepsin-trypsin digestion and the portion showed high IgE-binding ability. As a result, pepsin-trypsin digestion had little effect on the IgE-binding ability of beta'-c. These results suggest that beta'-c reaches the small intestine in the form of high-molecular-mass components with IgE-binding ability in vivo. (C) 2011 Elsevier Ltd. All rights reserved.
  • Hideki Kishimura, Kana Fukumorita, Kohsuke Adachi, Satoru Chiba, Yujiro Nagai, Shigeru Katayama, Shigeru Nakajima, Hiroki Saeki
    JOURNAL OF FOOD BIOCHEMISTRY 36 1 93 - 98 2012年02月 [査読有り][通常論文]
     
    The potential use of trypsin inhibitors (TI) present in the viscera of Japanese common squid (Todarodes pacificus) was examined for diabetes treatment. In a single-glucose tolerance test, the crude TI (C-TI) fraction significantly stimulated insulin secretion by normal Wistar rats and by diabetic GK rats. The highly purified TI (H-TI) fraction displayed the same effect on the glucose tolerance test with the GK rats. The TI activity of C-TI was not decreased by pepsin or chymotrypsin digestion in vitro, and the C-TI fraction did not have a-glucosidase inhibitory activity. These results indicate that the substance with the stimulating effect on insulin secretion in rats is the squid TI and that the hypoglycemic effect on glucose tolerance in GK rats is related to an improvement of insulin secretion due to the squid TI.
  • Gaku Kanno, Hideki Kishimura, Jun Yamamoto, Seiichi Ando, Takeshi Shimizu, Soottawat Benjakul, Sappasith Klomklao, Sitthipong Nalinanon, Byung-Soo Chun, Hiroki Saeki
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY 233 6 963 - 972 2011年12月 [査読有り][通常論文]
     
    Complementary DNA clones encoding trypsins were isolated from pyloric ceca of cold-adapted fish, walleye pollock (Theragra chalcogramma) (WP-T) and Arctic cod (Boreogadus saida) (AC-T). The isolated full-length cDNA clones of WP-T and AC-T were 852 and 860 bp, respectively, and both cDNAs were contained an open reading frame of 726 bp. WP-T and AC-T seemed to be synthesized as preproenzyme that contains a signal peptide, an activation peptide, and a mature trypsin. Although the amino acid sequence identities of WP-T and AC-T to that of bovine trypsin were 64 and 63%, respectively, they completely conserved the structural features for catalytic function of trypsin. On the other hand, WP-T and AC-T possessed the four Met residues (Met135, Met145, Met175 and Met242) in their molecules and the deletion of Tyr151 and substitution of Pro152 for Gly in their autolysis loops when aligned with the sequences of tropical-zone fish and bovine trypsins. In addition, the contents of charged amino acid residues at the N-terminal regions (positions 20-50) of WP-T and AC-T were extremely higher than those of other fish and bovine trypsins. Moreover, one amino acid (Asn72) and two amino acids (Asn72 and Val75) coordinating with Ca(2+) in bovine trypsin were exchanged for another amino acids in WP-T (His) and AC-T (His and Glu), respectively, and the contents of negative charged amino acids at their Ca(2+)-binding regions were lower than those of tropical-zone fish and bovine trypsins. Therefore, it was considered that these structural characteristics of WP-T and AC-T are closely related to their lower thermostability.
  • Kohsuke Adachi, Kana Fukumorita, Michihiro Araki, Nobuhiro Zaima, Satoru Chiba, Hideki Kishimura, Hiroki Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59 16 9001 - 9010 2011年08月 [査読有り][通常論文]
     
    To investigate the effects of oral administration of a trypsin inhibitor (TI), normal Wistar rats were fed a TI derived from squid (Todarodes pacificus) for 10 weeks and gene expression profiles in the duodenum, pancreas, liver, and muscle were then analyzed using DNA microarrays. Although no significant changes could be observed in growth, food intake, tissue weight, or blood tests among the tissues tested, the duodenum showed the most remarkable changes in the global gene expression profile. Significant up-regulation of mRNAs encoding gastrin, gastrokine, cholecystokinin and somatostatin in the duodenum was validated by qPCR analysis. In gene ontology (GO) analysis of the up-regulated differentially expressed genes (DEGs), GO terms related to keratinization and innate mucosal defense were enriched (p < 0.001) in the category of biological processes in addition to assumable terms such as regulation of secretion and response to nutrients, vesicle-mediated transport, and so forth. In the same analysis, calcium ion binding was listed at the deepest hierarchy in the category of molecular function. These results indicate that the duodenum responds to TI treatment by a wider range of physiological processes than previously assumed such as keratinocyte differentiation and innate mucosal defense, in which calcium plays a crucial role.
  • Gaku Kanno, Hideki Kishimura, Seiichi Ando, Sappasith Klomklao, Sitthipong Nalinanon, Soottawat Benjakul, Byung-Soo Chun, Hiroki Saeki
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY 232 3 381 - 388 2011年03月 [査読有り][通常論文]
     
    A cDNA clone encoding trypsin (AG-T) was isolated from the pyloric ceca of cold-adapted fish, arabesque greenling (Pleurogrammus azonus). The cDNA was composed of 892 bp with an open reading frame of 729 bp at nucleotide positions 25-753. Similar to all the known trypsin, the AG-T seemed to be synthesized as preproenzyme that contains a hydrophobic signal peptide, an activation pentapeptide and a mature trypsin of 222 amino acid residues. The AG-T also completely conserved the major structural features common to trypsin such as the catalytic triad (His57, Asp102, and Ser195), the obligatory Asp189 and twelve Cys residues. On the other hand, the AG-T possessed the deletion of Tyr151 and substitution of Pro152 for Gly in the autolysis loop when aligned with the sequence of tropical-zone fish and bovine trypsins. In addition, Val75 concerned in a combination with calcium ion was exchanged for Ala in the AG-T, and the content of positively charged amino acid residues at the calcium-binding site of the AG-T was three times higher than those of tropical-zone fish trypsins. Moreover, the ratio between charged and hydrophobic amino acid residues in the N-terminal region of the AG-T was also higher than those of temperate-zone fish and tropical-zone fish trypsins. Such structural properties of the AG-T would contribute to its low thermostability.
  • Kimio Nishimura, Miki Murakoshi, Shigeru Katayama, Hiroki Saeki
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY 75 2 247 - 254 2011年02月 [査読有り][通常論文]
     
    Myofibrillar protein prepared from chicken breast muscle was incubated with several concentrations of glucose or maltose for 6 h at 60 degrees C and 35% relative humidity in order to obtain glycosylated chicken protein. When the ratio of the weights of the myofibrillar protein and glucose or maltose had respectively reached 1:6 or 1:3-5, the solubility of each type of glycosylated chicken protein in a 0.1 M NaCl solution was exceeded by about 60%, although the myofibrillar protein was insoluble in a low ionic strength solution. Moreover, when the myofibril and maltose reaction (myofibril:maltose = 1:4) was extended to 36 h, the glycosylated protein did not undergo denaturation when held at 50 degrees C for 2 h, while it also exhibited an antioxidative function against superoxide anion radicals.
  • Kimio Nishimura, Miki Murakoshi, Shigeru Katayama, Hiroki Saeki
    FOOD SCIENCE AND TECHNOLOGY RESEARCH 17 1 69 - 75 2011年01月 [査読有り][通常論文]
     
    Myofibrillar protein prepared from chicken breast muscle was incubated with several concentrations of glucose or maltose for 6 h at 60 degrees C and 35% relative humidity in order to obtain glycosylated chicken protein. When the ratio of the weights of the myofibrillar protein and glucose or maltose exceeded 1:6 or 1:3-5, respectively, the solubility of each type of glycosylated chicken protein in 0.1 M NaCl solution exceeded by about 60%, although the myofibrillar protein was insoluble in a low ionic strength solution. Solubilization of chicken myofibrillar protein required a small quantity of glucose compared with carp myofibrillar protein. Neither sample underwent denaturation when held at 50 degrees C for 2 h.
  • A trypsin inhibitor in the viscera of Japanese common squid (Todarodes pacificus) elicits insulinotropic effects in diabetic GK rats
    Hideki Kishimura, Kana Fukumorita, Kohsuke Adachi, Satoru Chiba, Yujiro Nagai, Shigeru Katayama, Shigeru Nakajima, Hiroki Saeki
    Journal of Food Biochemistry 36 93 - 98 2011年 [査読有り][通常論文]
  • Gaku Kanno, Takahito Yamaguchi, Hideki Kishimura, Etsurou Yamaha, Hiroki Saeki
    FISH PHYSIOLOGY AND BIOCHEMISTRY 36 3 637 - 645 2010年09月 [査読有り][通常論文]
     
    Trypsin from the pyloric ceca of masu salmon (Oncorhynchus masou) cultured in fresh water was purified by a series of chromatographies including Sephacryl S-200, Sephadex G-50 and diethylaminoethyl cellulose to obtain a single band on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE. The molecular mass of the purified trypsin was estimated to be approximately 24,000 Da by SDS-PAGE. The enzyme activity was strongly inhibited by phenylmethylsulfonyl fluoride, soybean trypsin inhibitor, and N (alpha) -p-tosyl-l-lysine chloromethyl ketone. Masu salmon trypsin was stabilized by calcium ion. The optimum pH of the masu salmon trypsin was around pH 8.5, and the trypsin was unstable below pH 5.0. The optimum temperature of the masu salmon trypsin was around 60A degrees C, and the trypsin was stable below 50A degrees C, like temperate-zone and tropical-zone fish trypsins. The N-terminal 20 amino acid sequence of the masu salmon trypsin was IVGGYECKAYSQPHQVSLNS, and its charged amino acid content was lower than those of trypsins from frigid-zone fish and similar to those of trypsins from temperate-zone and tropical-zone fish. In the phylogenetic tree, the masu salmon trypsin was classified into the group of the temperate-zone fish trypsin.
  • Hideki Kishimura, Yujiro Nagai, Kana Fukumorita, Kohsuke Adachi, Satoru Chiba, Sigeru Nakajima, Hiroki Saeki, Sappasith Klomklao, Sitthippong Nalinanon, Soottawat Benjakul, Byung-Soo Chun
    JOURNAL OF FOOD BIOCHEMISTRY 34 4 748 - 763 2010年08月 [査読有り][通常論文]
     
    Trypsin inhibitor was purified from the viscera except for the hepatopancreas of Japanese common squid (Todarodes pacificus) by gel filtration and anion-exchange chromatography. Final inhibitor preparation was homogeneous as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and its molecular weight was estimated to be approximately 6,000 Da. The N-terminal amino acid sequence of the squid trypsin inhibitor was determined as ANEATXVYKGKTYKKGEGF. The purified inhibitor was heat stable up to 150 min at 80C at pH 8.0. The inhibitory activity was also retained at pH 2.0 and 37C for 180 min. The squid trypsin inhibitor was active against walleye pollock trypsin as well as porcine pancreatic trypsin. The squid trypsin inhibitor showed hypoglycemic effect on blood glucose levels of GK rats, a model of type 2 diabetes.
  • Hideki Kishimura, Yujiro Nagai, Kana Fukumorita, Kohsuke Adachi, Satoru Chiba, Sigeru Nakajima, Hiroki Saeki, Sappasith Klomklao, Sitthippong Nalinanon, Soottawat Benjakul, Byung-Soo Chun
    JOURNAL OF FOOD BIOCHEMISTRY 34 4 748 - 763 2010年08月 [査読有り][通常論文]
     
    Trypsin inhibitor was purified from the viscera except for the hepatopancreas of Japanese common squid (Todarodes pacificus) by gel filtration and anion-exchange chromatography. Final inhibitor preparation was homogeneous as shown by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and its molecular weight was estimated to be approximately 6,000 Da. The N-terminal amino acid sequence of the squid trypsin inhibitor was determined as ANEATXVYKGKTYKKGEGF. The purified inhibitor was heat stable up to 150 min at 80C at pH 8.0. The inhibitory activity was also retained at pH 2.0 and 37C for 180 min. The squid trypsin inhibitor was active against walleye pollock trypsin as well as porcine pancreatic trypsin. The squid trypsin inhibitor showed hypoglycemic effect on blood glucose levels of GK rats, a model of type 2 diabetes.
  • Shinpei Tomita, Hidetoshi Nishikawa, Hiro Fujisawa, Noriyuki Yamazaki, Hiroki Saeki
    JOURNAL OF PHARMACOLOGICAL SCIENCES 112 172P - 172P 2010年 [査読有り][通常論文]
  • Shigeru Katayama, Toshihiro Nishio, Zensuke Iseya, Hideki Kishimura, Hiroki Saeki
    FISHERIES SCIENCE 75 2 491 - 497 2009年04月 [査読有り][通常論文]
     
    A highly viscous polysaccharide solution was extracted from Gagome Kjellmaniella crassifolia in 20A degrees C water. The eluted sugar concentration was 0.16%, and the extracted carbohydrates consisted of fucoidan, laminaran, and alginate at an approximately ratio of 8.2:0.8:1.0. An increase in the extraction temperature resulted in a less viscous solution, even though the amount of eluted sugar was higher than that obtained at a lower temperature. The most viscous extraction solution was obtained at a neutral pH, with a more acidic or alkaline extraction solution being a less viscous. When the highly viscous polysaccharide solution was heated, the viscosity decreased markedly with increasing temperature. The viscosity of the polysaccharide solution increased after dialysis against water and decreased with the addition of either KCl or NaCl. However, the viscosity was recovered to previous levels by following re-dialysis against water. The removal of divalent cations by EDTA and the re-addition using CaCl2 or MgCl2 also caused reversible changes to the viscosity. These characterizations will be useful for widespread applications of viscous K. crassifolia polysaccharides.
  • Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Akihiko Hara, Kazuhiko Watanabe, Hiroki Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 57 6 2314 - 2319 2009年03月 [査読有り][通常論文]
     
    Yolk protein extracts were prepared from four kinds of salmonid fish roes, and the proteins that reacted with IgE were screened by immunoblotting using sera from 20 patients allergic to chum salmon roe. IgE cross-reactivities among the salmonid yolk proteins were also investigated by competitive ELISA. The results were as follows: (1) The major protein components in salmonid roes were lipovitellin and beta'-component, which are subfragments of vitellogenin. (2) Most sera from the patients showed IgE reactivity to beta'-component in all yolk protein extracts, and some of them also reacted to lipovitellin heavy chain or its light chain. (3) Salmonid beta'-component showed high similarity (>90%) in the N-terminal amino acid sequence. (4) All of the salmonid yolk protein extracts inhibited the IgE reaction between patient sera and the chum salmon beta'-component. These findings indicate that the beta'-component in salmonid roe is a common major allergen with strong IgE cross-reactivity.
  • Seong Mi Kim, Jin Gyu Park, Koth-Bong-Woo-Ri Kim, Hiroki Saeki, Atsushi Nakamura, Ju Woon Lee, Myung Woo Byun, Dong Hyun Ahn
    FOOD SCIENCE AND BIOTECHNOLOGY 17 5 919 - 924 2008年10月 [査読有り][通常論文]
     
    The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and 5 degrees C) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at 25 degrees C for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at 25 degrees C was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures (25 degrees C).
  • Hajime Yasui, Shinji Adachi, Yuji Kawai, Hiroki Saeki, Koretaro Takahasi
    NIPPON SUISAN GAKKAISHI 74 2 246 - 246 2008年03月 [査読有り][通常論文]
  • 魚卵の抗原解析
    佐伯宏樹
    アレルギーの臨床 28 625 - 630 2008年 [査読無し][招待有り]
  • KISHIMURA Hideki, FUKUMORITA Kana, ADACHI Kohsuke, KATAYAMA Shigeru, SAEKI Hiroki
    Program Abstr 5th World Fish Congr 2008 414  2008年 [査読無し][通常論文]
  • Masahiko Kitagawa, Toshiyuki Iida, Shigeharu Nobuta, Hidem Kishimura, Hiroki Saeki
    NIPPON SUISAN GAKKAISHI 74 1 55 - 60 2008年01月 [査読有り][通常論文]
     
    Chum salmon and skipjack tuna meats containing skin and bone were frozen and pulverized at below -130 degrees C and the frozen powdery fish meats thus obtained were applied to extrusion cooking. The raw materials were mixed with defatted soy protein concentrate at the mixing weight ratio of 70 : 30, adjusted their moisture to 63%, and then applied to a twin-screw extruder. The extrudates showed a strong fibrous structure along with the direction of the extrusion, when the extruder was operated at 50 rpm of the screw speed and 170 degrees C in the final barrel. There is no difference in the proximate composition between the raw materials and the extrudates. Although taurine, methionine and histidine decreased slightly during the extrusion cooking, no significant change was observed in other amino acid contents. In addition, the extrusion cooking has no effect on the fatty acid compositions of total lipid. These results indicate that fish meat containing skin and bone at the intrinsic level would be utilized for extrusion cooking without significant loss of nutrition.
  • Jin-Gyu Park, Hiroki Saeki, Atsushi Nakamura, Koth-Bong-Woo-Ri Kim, Ju-Woon Lee, Myung-Woo Byun, Seong-Mi Kim, Sung-Mee Lim, Dong-Hyun Ahn
    FOOD SCIENCE AND BIOTECHNOLOGY 16 6 1011 - 1017 2007年12月 [査読有り][通常論文]
     
    Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5 degrees C). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5 degrees C) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25 degrees C). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.
  • Jin-Gyu Park, Hiroki Saeki, Atsushi Nakamura, Koth-Bong-Woo-Ri Kim, Ju-Woon Lee, Myung-Woo Byun, Seong-Mi Kim, Sung-Mee Lim, Dong-Hyun Ahn
    FOOD SCIENCE AND BIOTECHNOLOGY 16 6 1011 - 1017 2007年12月 [査読有り][通常論文]
     
    Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5 degrees C). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5 degrees C) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25 degrees C). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.
  • Masahiko Kitagawa, Toshiyuki Iida, Hiroki Saeki
    NIPPON SUISAN GAKKAISHI 73 5 905 - 915 2007年09月 [査読有り][通常論文]
     
    An attempt was made to prepare fibrous extrudates from raw fish meat by extrusion cooking. Walleye pollack surimi (WPS) without pre-cooking was mixed with defatted soy protein concentrate (SPC) and applied to a twin-screw extruder. The WPS-SPC mixture (WPS/SPC = 70:30) was continuously texturized without remarkable browning and burnt odor when the moisture content was adjusted to about 60% and the twin-screw extruder was operated at the screw speed 50 rpm and the temperature of 170 degrees C in the final barrel. This extrudate showed a strong fibrous structure in the direction of extrusion. These results indicate that raw fish meat can be utilized as a material for extrusion cooking.
  • Hirofumi Takeda, Toshiyuki Iida, Akira Okada, Hayato Ootsuka, Toshio Ohshita, Eri Masutani, Shigeru Katayama, Hiroki Saeki
    FISHERIES SCIENCE 73 4 924 - 930 2007年08月 [査読有り][通常論文]
     
    A feasibility study was carried out to determine whether water-soluble salmon meat could be manufactured by conjugating a glycosyl unit using the Maillard reaction. Spawned out salmon meat was washed, mixed with alginate oligosaccharide (AO) and sorbitol, lyophilized, and then heated at 60 degrees C and 5-95% relative humidity (RH) to introduce AO (the mean degree of polymerization was six) into the myofibrillar proteins through the Maillard reaction. The reaction progressed with an increase in the reaction humidity and the amount of AO bound to the protein reached > 150 mu g/mg at RH 65 and 90%. However, the protein glycosylation under high humidity impaired protein solubility and the meat protein became effectively water-soluble with the conjugation with AO at reaction conditions of 60 degrees C and RH 35%. The improved characteristics of the meat protein were highly stable at room temperature. Further, the water-soluble protein can be prepared from the frozen salmon meat stored at -25 degrees C for 60-90 days. These results indicate that protein glycosylation has strong potential for use with spawned out chum salmon. The suppression of protein denaturation during processing is important to obtain the high water-soluble meat protein.
  • Hirofumi Takeda, Toshiyuki Iida, Akira Okada, Hayato Ootsuka, Toshio Ohshita, Eri Masutani, Shigeru Katayama, Hiroki Saeki
    FISHERIES SCIENCE 73 4 924 - 930 2007年08月 [査読有り][通常論文]
     
    A feasibility study was carried out to determine whether water-soluble salmon meat could be manufactured by conjugating a glycosyl unit using the Maillard reaction. Spawned out salmon meat was washed, mixed with alginate oligosaccharide (AO) and sorbitol, lyophilized, and then heated at 60 degrees C and 5-95% relative humidity (RH) to introduce AO (the mean degree of polymerization was six) into the myofibrillar proteins through the Maillard reaction. The reaction progressed with an increase in the reaction humidity and the amount of AO bound to the protein reached > 150 mu g/mg at RH 65 and 90%. However, the protein glycosylation under high humidity impaired protein solubility and the meat protein became effectively water-soluble with the conjugation with AO at reaction conditions of 60 degrees C and RH 35%. The improved characteristics of the meat protein were highly stable at room temperature. Further, the water-soluble protein can be prepared from the frozen salmon meat stored at -25 degrees C for 60-90 days. These results indicate that protein glycosylation has strong potential for use with spawned out chum salmon. The suppression of protein denaturation during processing is important to obtain the high water-soluble meat protein.
  • Shigeru Katayama, Hiroki Saeki
    FISHERIES SCIENCE 73 2 446 - 452 2007年04月 [査読有り][通常論文]
     
    Myosin rod regions prepared from carp Cyprinus carpio dorsal muscle and scallop Pecten yessoensis striated adductor muscle were non-enzymatically reacted with glucose (glycation), and the changes in the filament-forming ability and the size distribution of the rod filaments during glycation were examined to discuss the molecular mechanism of the water solubilization of myosin molecules under physiological conditions. Both myosin rods became solubilized in 0.1 M NaCl (pH 7.5), and their filament-forming ability was weakened with the progress of glycation. The size of the insoluble filaments of the myosin rods was diminished with an increase in the solubility under physiological conditions, and glycated myosin rods finally existed as monomers in 0.1 M NaCl (pH 7.5). These results supported the hypothesis that the water solubilization of myosin by glycation was caused by the loss of the filament-forming ability of myosin molecules. Water solubilization seemed to occur through the same molecular mechanism regardless of the species, whereas the scallop myosin rods required a much larger number of lysine residues reacted with glucose to collapse the insoluble filaments, in contrast to the carp myosin rods.
  • 穐山 浩, 酒井 信夫, 佐伯 宏樹, 渡辺 一彦, 赤澤 晃, 宇理須 厚雄
    小児内科 39 4 558 - 563 (株)東京医学社 2007年04月 [査読無し][通常論文]
  • 皮および骨を含む魚肉のエクストルージョン・クッキングによる組織化と加工過程におけるアミノ酸および脂肪酸組成の変化
    北川雅彦, 飯田訓之, 信太茂春, 岸村栄毅, 佐伯宏樹
    日本水産学会誌 74 55 - 61 2007年 [査読有り][通常論文]
  • 2軸エクストルーダーを用いたスケトウダラすり身の組織化
    北川雅彦, 飯田訓之, 佐伯宏樹
    日本水産学会誌 73 905 - 915 2007年 [査読有り][通常論文]
  • 日本と韓国の「食」の現状と課題
    中村宗一郎, 鄭甫泳, 金仁洙, 文修敬, 李慶愛, 中島滋, 遠藤美智子, 佐伯宏樹
    信州大学農学部彙報 43 9 - 14 2007年 [査読無し][通常論文]
  • Atsushi Nakamura, Fumi Sasaki, Kazuhiko Watanabe, Takao Ojima, Dong-Hyun Ahn, Hiroki Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54 25 9529 - 9534 2006年12月 [査読有り][通常論文]
     
    The effect of the Maillard reaction on the allergenicity of squid tropomyosin (TM) was investigated. When TM was reacted with ribose (TM-ribose), its human-specific IgE-binding ability decreased markedly and R-chymotryptic digestibility of TM was also altered at the early stage of the Maillard reaction. On the other hand, the modification of the lysine residues in TM using 2,4,6-trinitrobenzenesulfonic acid had no effect on the allergenicity and R-chymotryptic digestibility of TM. Therefore, the structural change in TM induced by the Maillard reaction would cause the reduction of the allergenicity, rather than the block of lysine residues. Although peptic digestion diminished the specific IgE-binding ability of TM, the reduction of the allergenicity by the Maillard reaction remained after peptic digestion. These results suggest that hypersensitive reaction of TM-ribose in the human body might be lower than that of native TM.
  • S Klomklao, S Benjakul, W Visessanguan, H Kishimura, BK Simpson, H Saeki
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY 144 1 47 - 56 2006年05月 [査読有り][通常論文]
     
    Two anionic trypsins (A and B) were purified to homogeneity from yellowfin tuna (Thunnus albacores) spleen by a series of column chromatograpbies including Sephacryl S-200, Sephadex G-50 and DEAE-cellulose. Purity was increased to 70.6- and 91.5-fold with approximately 2.8% and 15.6% yield for trypsin A and B, respectively. The apparent molecular weight of both trypsins was estimated to be 24 kDa by size exclusion chromatography and SDS-PAGE. Both trypsin A and B appeared as a single band on native-PAGE. Trypsin A and B exhibited the maximal activity at 55 and 65 degrees C, respectively, and had the same optimal pH at 8.5 using TAME as a substrate. Both trypsins were stable to heat treatment up to 50 degrees C and in the pH range of 6.0 to 11.0. Both trypsin A and B were stabilized by calcium ion. The activities were inhibited effectively by soybean trypsin inhibitor, TLCK and partially inhibited by EDTA, but were not inhibited by E-64, N-ethylmaleimide, iodoacetic acid, TPCK and pepstatin A. Activity of both trypsins continuously decreased with increasing NaCl concentration (0-30%). Apparent K-m and K-cat of trypsin A and B for TAME were 0.2-0.33 mM and 66.7-80 s(-1), respectively. The N-terminal amino acid sequences of trypsin A, IVGGYECQAHSQPHQVSLNA, and trypsin B, IVGGYECQAHSQPPQVSLNA, indicated the high homology between both enzymes. (c) 2006 Elsevier Inc. All rights reserved.
  • 注目すべきアレルゲンとその病態食物アレルゲン(ピーナッツ,魚卵)
    穐山浩, 佐伯宏樹, 渡辺一彦, 宇理須厚雄
    臨床免疫・アレルギー科 46 6 588 - 595 2006年 [査読無し][通常論文]
  • 北海道における水産資源の高度利用研究
    佐伯宏樹
    日本食生活学会誌 16 302 - 305 2006年 [査読無し][招待有り]
  • 糖修飾による魚肉タンパク質の機能改変
    佐伯宏樹
    高分子 55 502 - 503 2006年 [査読無し][招待有り]
  • 穐山 浩, 吉岡 靖雄, 松田 りえ子, 佐伯 宏樹, 渡辺 一彦, 宇理須 厚雄, 米谷 民雄
    アレルギー 55 3 352 - 352 一般社団法人 日本アレルギー学会 2006年
  • A Nakamura, K Watanabe, T Ojima, DH Ahn, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 53 19 7559 - 7564 2005年09月 [査読有り][通常論文]
     
    Scallop tropomyosin (TM), the major allergen of shellfish, was prepared from adductor muscles and reacted with four reducing sugars to investigate the effect of the Maillard reaction on the allergenicity of TM. The lgE-binding ability of TM increased significantly with the progress of the reaction with glucose, ribose, and maltose, but not with maltotriose. The allergenicity was enhanced at the early stage of the Maillard reaction, and the trend of the effect depended on the type of reducing sugar used. 2,4,6-Trinitrobenzenesulfonic acid treatment of the lysine residues in TM showed that the protein surface charge resulting from the Maillard reaction had no effect on the enhancement of the allergenicity. Thus, the change in the allergenicity would be closely related to the structural change caused by the Maillard reaction.
  • R Sato, T Sawabe, H Saeki
    JOURNAL OF FOOD SCIENCE 70 1 C58 - C62 2005年01月 [査読有り][通常論文]
     
    The production of alginate lyase using genetically modified Escherichia coli was superior to the purification of alginate lyase from a culture medium of Pseudoalteromonas elyakovii regarding production efficiency. When alginate oligosaccharide (AO) prepared using genetic recombinant alginate lyase was introduced to fish myofibrillar proteins, the protein obtained high water solubility and improved thermal stability, similarly to AO prepared using wild-type lyase. Therefore, the use of genetic recombinant technology for the production of alginate lyase would be useful for the functional improvement of fish myofibrillar proteins by conjugation with AO.
  • 「シロサケ卵中に含まれる主要アレルゲンの探索」
    『北大水産彙報』 56 55 - 56 2005年 [査読無し][通常論文]
  • U Maitena, S Katayama, R Sato, H Saeki
    FISHERIES SCIENCE 70 5 896 - 902 2004年10月 [査読有り][通常論文]
     
    Carp myosin was conjugated with alginate oligosaccharide (AO) through the Maillard reaction under low relative humidity, and the functional properties of the myosin-AO conjugate were investigated to clarify the role of myosin in the functional improvement of fish myofibrillar proteins (Mf) by the glycosylation. The findings were as follows. First, myosin became highly solubilized at lower NaCl concentrations by conjugation with AO and NaCl-dependence of the solubility was lost when > 12% of the available lysine residues were reacted with AO and 50 mug/mg of AO was attached to myosin. Second, the thermal stability of myosin was effectively improved by conjugation with AO. Heat-treatment at 50 degreesC for 6 h has no effect on the solubility of the myosin-AO conjugate regardless of the NaCl concentration. Third, the improved functionalities of myosin conjugated with AO remained even at a nearly isoelectric point. The improving effect of AO-conjugation on the characteristics of myosin was almost the same as Mf reacted with AO. Therefore, it is apparent that that improved functionalities of the glycosylated Mf reflect the functional changes of myosin.
  • S Katayama, Y Haga, H Saeki
    FEBS LETTERS 575 1-3 9 - 13 2004年09月 [査読無し][通常論文]
     
    Carp and scallop myosin and their subfragments (S-1 and rod) were reacted with glucose to investigate the effect of non-enzymatic glycosylation on the functionality of myosin. The filament-forming ability of the myosin rod diminished with the progress of non-enzymatic glycosylation and myosin became soluble in 0.1 M NaCl. The inhibition of the self-assembly of myosin molecules occurred chemically as a result of the increase in negative charge repulsion among myosin molecules and, further, physically as a result of the introduction of the glycosyl units into the surface of the rod region. (C) 2004 Federation of European Biochemical Societies. Published by Elsevier B.V. All rights reserved.
  • S Katayama, Y Haga, H Saeki
    FEBS LETTERS 575 1-3 9 - 13 2004年09月 [査読有り][通常論文]
     
    Carp and scallop myosin and their subfragments (S-1 and rod) were reacted with glucose to investigate the effect of non-enzymatic glycosylation on the functionality of myosin. The filament-forming ability of the myosin rod diminished with the progress of non-enzymatic glycosylation and myosin became soluble in 0.1 M NaCl. The inhibition of the self-assembly of myosin molecules occurred chemically as a result of the increase in negative charge repulsion among myosin molecules and, further, physically as a result of the introduction of the glycosyl units into the surface of the rod region. (C) 2004 Federation of European Biochemical Societies. Published by Elsevier B.V. All rights reserved.
  • S Katayama, H Saeki
    FISHERIES SCIENCE 70 1 159 - 166 2004年02月 [査読無し][通常論文]
     
    Myofibrillar protein (Mf) of scallop muscle was reacted with various concentrations of glucose at 50degreesC and different relative humidities (RH 5-95%), and the change in solubility of Mf in low- and high-ionic-strength media was investigated. When the lyophilized Mf-glucose mixture (Mf : glucose = 1 : 18) was reacted at RH 5% and RH 35%, the solubility of Mf in 0.1 M NaCl increased markedly and almost equaled the solubility in 0.5 M NaCl. However, the improvement of the solubility in 0.1 M NaCl diminished at RH 65% and almost disappeared at RH 95%. The suppression of the solubility at RH 65% and RH 95% was mainly caused by the loss of the intrinsic salt-solubility of myosin, regardless of the degree of the Maillard reaction. The loss of the salt-solubility of myosin during the reaction with glucose was effectively suppressed by controlling the relative humidity at less than 35% and increasing the glucose concentration to more than 0.08 mol/g H2O. These results indicate that the improvement of the solubility of Mf in a low-ionic-strength medium by the Maillard reaction with glucose is closely related to the salt-solubility of myosin, and the relative humidity and the glucose concentration are important factors in suppressing myosin heat denaturation.
  • 糖修飾によって魚肉タンパク質の性質を改変する,魚肉レベルでの実用化に向けて
    化学と生物 42 776 - 778 2004年 [査読有り][通常論文]
  • R Sato, S Katayama, T Sawabe, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51 15 4376 - 4381 2003年07月 [査読無し][通常論文]
     
    Carp myofibrillar protein (Mf) was conjugated with alginate oligosaccharide (AO) through the Maillard reaction under low relative humidity, and the functional properties of the Mf-AO conjugate were investigated under different NaCl concentrations and pH levels. Mf became highly solubilized at lower NaCl concentrations by conjugation with AO, with a slight loss of available lysine. The thermal stability of Mf was effectively improved by conjugation with AO. Heat treatment at 80 degreesC for 2 h had no effect on the solubility of the Mf-AO conjugate attached to 227 mug/mg of AO regardless of the NaCl concentration and pH. Furthermore, the Mf-AO conjugate showed excellent emulsion-forming ability regardless of NaCl concentration. The improved functionalities of Mf by conjugation with AO remained even at a nearly isoelectric point. These results indicate that conjugation with AO through the Maillard reaction is an effective way to prepare high-functional food material from fish muscle protein.
  • R Sato, S Katayama, T Sawabe, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 51 15 4376 - 4381 2003年07月 [査読有り][通常論文]
     
    Carp myofibrillar protein (Mf) was conjugated with alginate oligosaccharide (AO) through the Maillard reaction under low relative humidity, and the functional properties of the Mf-AO conjugate were investigated under different NaCl concentrations and pH levels. Mf became highly solubilized at lower NaCl concentrations by conjugation with AO, with a slight loss of available lysine. The thermal stability of Mf was effectively improved by conjugation with AO. Heat treatment at 80 degreesC for 2 h had no effect on the solubility of the Mf-AO conjugate attached to 227 mug/mg of AO regardless of the NaCl concentration and pH. Furthermore, the Mf-AO conjugate showed excellent emulsion-forming ability regardless of NaCl concentration. The improved functionalities of Mf by conjugation with AO remained even at a nearly isoelectric point. These results indicate that conjugation with AO through the Maillard reaction is an effective way to prepare high-functional food material from fish muscle protein.
  • 久保 友和, 渡辺 一彦, 原 彰彦, 佐伯 宏樹
    アレルギー 51 9 1024 - 1024 日本アレルギー学会 2002年10月30日 [査読無し][通常論文]
  • S Katayama, J Shima, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 50 15 4327 - 4332 2002年07月 [査読無し][通常論文]
     
    When myofibrillar proteins of scallop striated adductor muscle were reacted with glucose through the Maillard reaction, the change in the solubility of myofibrillar proteins in 0.05-0.5 M NaCl solutions during glycosylation and their soluble states were investigated. The solubility in low-ionic-strength media increased greatly with the progress of the Maillard reaction. The solubility in 0.1 M NaCl reached 83% when more than 60% of lysine residues in myofibrillar proteins were modified by glucose. However, the excess progress of the Maillard reaction impaired the improved solubility of myofibrillar proteins in a low-ionic-strength medium. Myosin, actin, and paramyosin in glycosylated myofibrillar proteins were solubilized independently regardless of NaCl concentration. In addition, the glycosylated myosin lost its filament-forming ability and existed as a monomer in 0.1 M NaCl.
  • S Katayama, J Shima, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 50 15 4327 - 4332 2002年07月 [査読有り][通常論文]
     
    When myofibrillar proteins of scallop striated adductor muscle were reacted with glucose through the Maillard reaction, the change in the solubility of myofibrillar proteins in 0.05-0.5 M NaCl solutions during glycosylation and their soluble states were investigated. The solubility in low-ionic-strength media increased greatly with the progress of the Maillard reaction. The solubility in 0.1 M NaCl reached 83% when more than 60% of lysine residues in myofibrillar proteins were modified by glucose. However, the excess progress of the Maillard reaction impaired the improved solubility of myofibrillar proteins in a low-ionic-strength medium. Myosin, actin, and paramyosin in glycosylated myofibrillar proteins were solubilized independently regardless of NaCl concentration. In addition, the glycosylated myosin lost its filament-forming ability and existed as a monomer in 0.1 M NaCl.
  • Nakamura, S., Dokai, K., Matsuura, M., Hata J.and Hiroki Saeki. "Food safety of functional neoglycoproteins prepared by covalent attachment of galactomannan to food proteins" Nutraceuticals & Food, 7:139-145(2002)*
    2002年 [査読無し][通常論文]
  • H Kishimura, H Saeki, K Hayashi
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY 130 1 117 - 123 2001年08月 [査読有り][通常論文]
     
    Trypsin inhibitor was purified from the hepatopancreas of squid (Todarodes pacificus). ne final inhibitor preparation was nearly homogeneous by SDS-PAGE with an estimated molecular weight of approximately 6300. The squid trypsin inhibitor was acid- and heat-stable, and active against trypsins from the pyloric ceca of starfish (Asterias amurensis) and saury Cololabis saira) and porcine pancreatic trypsin. Amino acid composition of the squid trypsin inhibitor was compared with other invertebrate trypsin inhibitors. The squid trypsin inhibitor inhibited the autolysis of walleye pollock (Theragra chalcogramma) myofibrillar proteins. (C) 2001 Elsevier Science Inc. All rights reserved.
  • Kishimura H, Saeki H, and Hayashi K.: "Isolation and characteristics of the trypsin inhibitor from the liver of squid Todarodes pacificus", Comp.Biochem.physiol., B130:117-123 (2001).*
    2001年 [査読無し][通常論文]
  • Role of sorbitol in manufacturing dried seafood from protein-denatured squid muscle
    Kubo T, Saeki H
    Fisheries Science 67 524 - 529 2001年 [査読無し][通常論文]
  • Tanabe M and Saeki H.: "Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and Filament Formation of Fish Myosin", J. Agric. Food Chem.,49: 3403-3407(2001).*
    2001年 [査読無し][通常論文]
  • Z Iseya, T Kubo, H Saeki
    FISHERIES SCIENCE 66 6 1144 - 1149 2000年12月 [査読無し][通常論文]
     
    Atka mackerel (Am) and Japanese common squid (Sq) meats were cured in 0.5-1.5 M sorbitol solutions (pH 7.0) and dried at 30 degreesC (relative humidity, 60%), and the effect of sorbitol on the moisture transportation-and textural change during the curing and drying processes was investigated. With an increase in sorbitol permeated through samples, the moisture contents decreased by 52% (Am) and 42% (Sq) by curing in 1.5 M sorbitol solution. When the cured meats were dried, slow moisture vaporization occurred at the initial drying period, and the critical moisture content significantly decreased with an increase in the sorbitol content of the cured meats. Further, the hardening of the dried products was effectively suppressed by sorbitol curing. These effects of sorbitol would contribute to the reduction of drying time and particularly the elimination of the excess hardening of dried fish products.
  • R Sato, T Sawabe, H Kishimura, K Hayashi, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 1 17 - 21 2000年01月 [査読無し][通常論文]
     
    Alginate oligosaccharide (AO) was conjugated with carp myofibrillar protein (Mf) by using the controlled Maillard reaction, and the change in the solubility of Mf in low ionic strength media as affected by the glycosylation was investigated. AO was prepared by degrading sodium alginate using alginate lyase, which was purified from the culture supernatant of Pseudoalteromonas elyakovii. When a lyophilized Mf and AO mixture was incubated at 40 degrees C and 65% relative humidity, the conjugation of AO was confirmed at myosin heavy chain, actin, and tropomyosin. When > 30 mu g/mg of AO was conjugated to Mf, the protein solubility in a low ionic strength medium was greatly improved without significant loss of available lysine. These results indicate that the conjugation with AO is a superior manner for improving the water solubility of Mf in view of its nutritional aspect.
  • Nakamura,S.,Ogawa,M.,Saeki,H.,Saito,M.,Miyasaka,S.,Hata,J.,Adachi,N. and Hwang,Jae-Kwan: "Improving the Surface Functionality of B-1,3-glucan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction", J.Food Science and Nutri・・・
    2000年 [査読無し][通常論文]
     
    Nakamura,S.,Ogawa,M.,Saeki,H.,Saito,M.,Miyasaka,S.,Hata,J.,Adachi,N. and Hwang,Jae-Kwan: "Improving the Surface Functionality of B-1,3-glucan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction", J.Food Science and Nutrition,5:200-204 (2000)*
  • Nakamura,S.,Saito,M.,Goto,T.,Saeki,H.,Ogawa,M.,Gotoh,Y.,Gohya,Y.and Hwang Jae-Kwan: "Rapid formation of biologically active neoglycoprotein from lysozyme and xyloglucan hydrolysates through naturally occurring Maillard reaction", J. Food Science and Nu・・・
    2000年 [査読無し][通常論文]
     
    Nakamura,S.,Saito,M.,Goto,T.,Saeki,H.,Ogawa,M.,Gotoh,Y.,Gohya,Y.and Hwang Jae-Kwan: "Rapid formation of biologically active neoglycoprotein from lysozyme and xyloglucan hydrolysates through naturally occurring Maillard reaction", J. Food Science and Nutrition,5:65-69(2000)*
  • Nakai,S, Saeki,H, Nakamura, K
    The International Journal of Food Properties 2 3 277 - 294 1999年 [査読無し][通常論文]
     
    When the search spaces were set excessively broad, the random-centroid optimization (RCO) was difficult to home-in on the global optimum in the case of multimodal functions. A preliminary narrowing strategy was introduced based on the general trend of steeper slopes toward the global optimum than those toward local optima. The search spaces were narrowed to half for factors at either end by comparing response values at both extreme terminals (0.1 and 0.9 in the full space of 0-1.0) of the search space (half-space design). The differences (or ratios) of these two values represented the slopes. This new method was more reliable than repeating probabilistic random search to narrow search spaces prior to RCO as reported in the previous paper (Nakai et al., 1998a). However, for most of the ordinary optimization projects with reasonable sizes of the search spaces, there was no need of using this half-space design search. Application of the RCO, by changing the amount of FeCl2 to add to fish actomyosin at a low concentration and heating temperature and time, efficiently maximized the breaking strength of the gels formed.
  • Saeki,H.and Tanabe,M.: "Change in Solubility of Carp Myofibrillar Protein by Modifying Lysine Residue with Ribose", Fisheries Sci., 65: 967-968(1999)*
    1999年 [査読無し][通常論文]
  • 水産学シリーズ122:『魚貝類筋肉タンパク質-その構造と機能』
    恒星社厚生閣 1999年 [査読無し][通常論文]
  • Z Iseya, S Sugiura, H Saeki
    FISHERIES SCIENCE 64 6 969 - 972 1998年12月 [査読無し][通常論文]
     
    Atka mackerel meats cured with 0.5-2.0 M NaCl containing 20 mM Tris-acetate (pH 7.0) were incubated at 15 degrees C, 30 degrees C and 50 degrees C and in 60% relative humidity for 0-16 hours, and their drying characteristics and textural change during drying at different temperatures were simultaneously investigated. Slow moisture vaporization occurred at the initial drying period and the critical moisture content significantly decreased with an increase in the NaCl content of cured meats. In addition, the reduction of the drying rate in the later drying period was suppressed when 0.5 mol/kg of NaCl were contained in the cured meats. Furthermore, at 15 degrees C and 30 degrees C drying, the increase in the shear force of dried products with the decrease in the moisture content was effectively suppressed by the curing with NaCl. Such changes in the drying characteristics and texture would contribute to depression of the excess hardening and obtaining a long shelf-life of dried products.
  • Z Iseya, S Sugiura, H Saeki
    FISHERIES SCIENCE 64 6 969 - 972 1998年12月 [査読無し][通常論文]
     
    Atka mackerel meats cured with 0.5-2.0 M NaCl containing 20 mM Tris-acetate (pH 7.0) were incubated at 15 degrees C, 30 degrees C and 50 degrees C and in 60% relative humidity for 0-16 hours, and their drying characteristics and textural change during drying at different temperatures were simultaneously investigated. Slow moisture vaporization occurred at the initial drying period and the critical moisture content significantly decreased with an increase in the NaCl content of cured meats. In addition, the reduction of the drying rate in the later drying period was suppressed when 0.5 mol/kg of NaCl were contained in the cured meats. Furthermore, at 15 degrees C and 30 degrees C drying, the increase in the shear force of dried products with the decrease in the moisture content was effectively suppressed by the curing with NaCl. Such changes in the drying characteristics and texture would contribute to depression of the excess hardening and obtaining a long shelf-life of dried products.
  • K Fujiwara, T Oosawa, H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 46 4 1257 - 1261 1998年04月 [査読無し][通常論文]
     
    Carp myofibrillar proteins (Mf) were conjugated with dextran through the Maillard reaction, and their functional properties were investigated. Lyophilized myofibrils mixed with dextran (weight ratio 1:9) were kept at 40 and 50 degrees C (65% relative humidity) for preparing neoglycoprotein (Mf-Dex). The utilization of the protective effect of dextran was required for preparing Mf-Dex with high solubility, and the myosin heavy chain was selectively conjugated with dextran. Mf-Dex developed an excellent emulsifying property, and the solubility of Mf-Dex was almost unchanged by heating at 50 degrees C for 6 h. The improved emulsion stability was not impaired by heat treatment at 50 degrees C.
  • Saeki, H:“Functional changes in fish myofibrillar protein by conjugation with glucose and dextran”, Nahrung, 3/4:239-241(1998)*
    1998年 [査読無し][通常論文]
  • H Saeki
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45 3 680 - 684 1997年03月 [査読無し][通常論文]
     
    Neoglycoprotein was prepared from carp myofibrillar protein by using the Maillard reaction with glucose, and its solubility in a high ionic strength medium, Ca-ATPase activity, and emulsifying properties were investigated. For reacting with glucose, the lyophilized protein mixed with glucose (the weight rate: 1:9) was incubated at 40 degrees C (for 24 h), 50 degrees C (for 6 h), or 60 degrees C (for 3 h) and 65% relative humidity. Fructosamine was produced during incubation, and available lysine content decreased simultaneously at all temperatures. In these conditions, the Maillard reaction occurring between a lysine residue and glucose was in the early stage. The glycosylated protein has high solubility in 0.5 M NaCl, and its emulsifying properties were superior to unglycosylated protein, although Ca-ATPase activity was completely lost. The regulation of the Maillard reaction in the early stage would be important for improvement of functional properties of fish myofibrillar protein.
  • Saeki, H. and Inoue, K. : "Improved Solubility of Carp Myofibrillar Proteins in Low Ionic Strength Medium by Glycosylation", J. Agric. Food Chem., 5 : 3419-3422 (1997)*
    1997年 [査読無し][通常論文]
  • Z Iseya, S Sugiura, H Saeki
    FISHERIES SCIENCE 62 5 772 - 775 1996年10月 [査読無し][通常論文]
     
    The Warner-Bratzler shear test (WB) with a modified shear head and the punch test (PT) using a rheometer equipped with a cylindrical or a spherical plunger were carried out to assess the textural change in fish meat during drying. These mechanical tests were evaluated by comparing them with a sensory analysis of the texture. Fresh atoka mackerel muscle as the testing sample was soaked in 1.0 M NaCl (pH 7.0) at 13 h, and dried at 15 degrees C and 65% in relative humidity for 0-16 h. The shear force and the shear energy of WB have the highest correlation coefficient among the sensory textural scores of hardness and firmness. WE faithfully reflected the change in texture of fish meat during drying. On the contrary, PT was insufficient to detect the change in the texture of dried fish meat. The authors concluded that WE with a modified shear head is eminently suitable for measuring the textural change of fish meat during drying.
  • H Saeki
    Fisheries Science 62 2 252 - 256 1996年04月 [査読有り][通常論文]
     
    White croaker and walleye pollack frozen surimis containing different amounts of Ca were manufactured through processing with CaCl2-washing, and gel-forming ability and cryostability were then investigated by measuring the myofibrillar Ca-ATPase activity, textural parameters of heat-induced gels and their protein subunit composition. Although the breaking strain of heat-induced gels noticeably decreased by Ca2+ permeated into the meat, the breaking strength increased markedly with an increase in the Ca content. An excellent gel texture was obtained in the frozen surimis containing about 5 mmol/kg of Ca. The improved gel-forming ability and the myofibrillar Ca-ATPase activity hardly changed for 12 months at -30 degrees C when frozen surimi contained less than 5 mmol/kg of Ca, but the frozen shelf-life was diminished when more than 12 mmol/kg of Ca was contained.
  • HIROKI SAEKI, ZENSUKE ISEYA, SATOSHI SUGIURA, NOBUO SEKI
    Journal of Food Science 60 5 917 - 921 1995年 [査読有り][通常論文]
     
    When salted surimi paste of chum salmon was incubated at 20–60°C, a marked loss of the breaking strength of heat‐induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross‐linking. Copyright © 1995, Wiley Blackwell. All rights reserved
  • Saeki Hiroki, Hirata Fumio
    Fisheries science 60 3 335 - 339 公益社団法人 日本水産学会 1994年 
    White croaker and walleye pollack frozen surimis were manufactured with CaCl2-washing of the minced meat. The behavior of several components in the fish meat during manufacturing was then investigated.
    CaCl2 rapidly permeated into the minced meat and prevented the washed meat effectively from swelling during the washing processes. The greater the Ca content of the washed meat, the easier it was to remove the water during the dehydrating process. Simultaneously, the concentration of myofibrillar protein in the materials was caused by elution of water-soluble protein from the same meat. Such behavior was affected by the suppression of swelling of the washed meat by CaCl2. Thus, the myofibrillar protein content and the myofibrillar Ca-ATPase total activity of the frozen surimi increased, although a slight denaturation of the myofibrillar Ca-ATPase of the materials could not be avoided due to CaCl2-washing of the minced meat.
    These reuslts suggest that the efficiency of manufacturing frozen surimi and the quality of the surimi based-products could be improved by adopting this method under appropriate conditions.
  • 昌子 有, 佐伯 宏樹, 若目田 篤, 野中 道夫
    日本水産学会誌 60 1 101 - 109 日本水産學會 1994年 
    To investigate the effect of ammonium ion on the quality of pressure-induced gel, walleye pollack surimi was ground with NaCl, or NaCl containing a small amount of (NH4)2 SO4 or NH4Cl. The salt-ground meat was then treated under 300 MPa at 0°C for 10 min followed by storage at 5°C for 120 hours, and breaking strength and breaking strain together with subunit composition of myofibrillar protein were evaluated. Transglutaminase activities and ε-(γ-glutamyl) lysine contents were also measured.
    The results obtained were as follows: (1) Transglutaminase activity of the salt-ground meat was mostly inactivated by the pressure-treatment, (2) The rates of formation of cross-linked myosin heavy chain (60% of total protein) and of ε-(γ-glutamyl) lysine (2.7mg/g) in the pressure-induced gel were virtually identical with those in the setting gel from the same surimi, (3) The breaking strength of the pressure-induced gel reached more than twice that of the setting gel, (4) Addition of ammonium salts to the salt-ground meat largely suppressed the formation of cross-linked myosin heavy chain and of ε-(γ-glutamyl) lysine, while the breaking strength of the pressure-induced gel remained at half the level of that of the gel formed without ammonium salts. These results suggested that intermolecular hydrophobic interaction between myofibrillar proteins, which was formed through the pressure-treatment, might contribute to the production of an elastic gel.
  • 平田 史生, 佐伯 宏樹, 中村 誠, 野中 道夫, 川崎 賢一, 大泉 徹, 本江 薫
    日本水産学会誌 59 1 111 - 116 日本水産學會 1993年 
    An attempt was made to recover fish oil (HO) from highly nutritional fish meat for food-stuffs (HNFM) manufacturing process by adopting a high-speed centrifugation of waste fluids discharged from that process. A newly devised method was as follows: a floating oil layer of the waste fluid discharged from the HNFM plant was heated up to 40°C and instantly centrifuged at 10, 000×g by collection of HO. HO thus obtained was a light yellow clear solution, and had only a slightly fishy odor. The amount of volatile compounds generated from HO was much smaller than that of sardine oil prepared by a conventional method at a fish meal plant.
    HO contained nutritive components such as EPA, DHA, and vitamin E in abundance. Therefore, about 30% of such components which were contained in sardine meat as a raw ma-terial could be utilized by preparing HNFM and HO simultaneously.
  • 昌子 有, 佐伯 宏樹, 若目田 篤, 中村 誠, 野中 道夫
    日本水産学会誌 58 11 2055 - 2061 日本水産學會 1992年 
    The breaking strength of pressure-induced gel (P gel) from salted ground meat of walleye pollack surimi increases remarkably together with the change in subunit composition of myofibrillar (Mf) protein during storage at a low temperature (5°C). These changes in breaking strength and the subunit composition of Mf protein are unfavorable for fixing the quality of commercial P gel products. This study was carried out to discover whether the above changes are able to be controlled or not by the heat-treatment of P gel at high temperatures.
    Thus, the P gel, after storage at 5°C, was subjected to heat-treatment at 90°C for 30 minutes (P-H gel). Although the heat-treatment of P gel caused a slight decrease in its break-ing strain together with a loss of its transparency, its breaking strength and subunit composition of Mf protein were practically unchanged. Subsequent storage of the P-H gel, thus prepared, at 5°C for 120h did not exert any unfavorable influence on the breaking strength, breaking strain, and subunit composition of Mf protein.
    The results clearly indicated favorable conditions for fixation of the quality of P gel by heat-treatment.
  • 佐伯 宏樹, 昌子 有, 平田 史生, 野中 道夫, 新井 健一
    日本水産学会誌 58 11 2137 - 2146 日本水産學會 1992年 
    Salt-ground meat of skipjack tuna, carp, and walleye pollack containing 0-20 mmol CaCl2/kg was incubated at 10-40°C for setting. During incubation, changes in breaking strength and the subunit composition of the myofibrillar protein of the setting gel were examined.
    The gel formation and the cross-linking reaction of the myosin heavy chain (HC) of the salt-ground meat were promoted by the addition of CaCl2. CaCl2 exerted its effect by increas-ing the HC polymers during setting of skipjack tuna and carp salt-ground meat. On the other hand, CaCl2 stimulated the formation of large size HC polymers in walleye pollack meat, which were components corresponding to HC polymers too large to be solubilized into SDS-urea buffer. Moreover, the degree of the stimulatory effects of CaCl2 on gel formation and the cross-linking reaction of HC of the salt-ground meat was found to be in the order of skipjack tuna>carp>walleye pollack, from largest to smallest. This order was essentially the same as for the thermal stability of the myofibrillar protein for these fish species.
  • 昌子 有, 佐伯 宏樹, 若目田 篤, 中村 誠, 野中 道夫
    日本水産学会誌 58 2 329 - 336 日本水産學會 1992年 
    Frozen surimi of walleye pollack was ground with 2.5% NaCl and treated under a high hydrostatic pressure of 300 MPa at 0°C for 10min. The pressure-induced gel thus formed was subsequently stored at 5, 15, and 25°C. During storage, changes in breaking strength and breaking strain, and the subunit composition of myofibrillar protein of the gel were examined.
    It was found that (1) breaking strength of the gel increased with the lapse of storage time at every temperature, and the maximum values were much larger compared to that of non-pressure-treated gel. (2) When the pressure-induced gel was stored at 5°C, the breaking strength increased slowly, and reached its highest value. (3) During the increase in breaking strength, myofibrillar protein changed together with a decrease in myosin heavy chain (HC) and an increase in HC polymers (namely HCn, HCn', and HCn" by T. Numakura et al.) (4) of these HC polymers, HCn" (SDS-urea medium-insoluble, the largest molecular component), was formed in a large quantity of the pressure-induced gel compared to that of non-pressure-treated gel. These results strongly suggested that pressure-treatment of salt-ground meat caused conformational change of myofibrillar protein of surimi.
    Thus, the quality of pressure-induced gel was able to be controlled not only by the condi-tions for pressure-treatment but also by subsequent storing conditions.
  • 佐伯 宏樹, 平田 史生, 松川 雅仁, 北ノ間 邦夫, 野中 道夫
    日本水産学会誌 57 11 2089 - 2094 日本水産學會 1991年 
    Live sardines were chilled in ice-water for 1h or 8h, and frozen with liquid N2 (S1(L), S8(L)), followed by storing at -80°C or -20°C for 30 days. A new foodstuff known as highly nutritional fish meat (HNFM) was prepared from the frozen sardines. In this study, changes of gel-forming ability and myofibrillar Ca-ATPase activity of HNFM were investigated with respect to the frozen storage condition of the material.
    The gel-forming ability and Ca-ATPase activity of HNFM prepared from S1(L) were slightly changed during -80°C storage. During -20°C storage, they kept to be fairly. On the other hand, those of HNFM prepared from S8(L) decreased during the frozen storage. A particulary marked decrease in the values of two parameters was observed in HNFM from S8(L)stored at -20°C.
    These results suggest that, to manufacture HNFM possessing excellent gel-forming ability from frozen sardines, it is important to freeze extremely flesh fish rapidly and to store at lower temperature.
  • 佐伯 宏樹, 平田 史生, 大泉 徹, 川崎 賢一, 野中 道夫
    日本水産学会誌 57 8 1559 - 1563 日本水産學會 1991年 
    Highly nutritional fish meat for foodstuffs (HNFM) containing 0, 2, 5, 8, and 10% sorbitol was prepared from fresh sardine and stored at -10, -20, -30, and -50°C for eight months. Then, changes in the gel-forming ability of HNFM and in the intensity of the odor during frozen storage were investigated.
    During frozen storage at a temperature below -20°C for eight months, no significant change occurred in the gel-forming ability of HNFM whose sorbitol content was 5-10%. It was found that the freeze denaturation of myofibrillar protein in such HNFM was suppressed effectively. Moreover, the quantity of volatile compounds produced in HNFM and the intensity of the odor were little changed under frozen conditions.
  • 昌子 有, 佐伯 宏樹, 若目田 篤, 中村 誠, 野中 道夫
    日本水産学会誌 56 12 2069 - 2076 日本水産學會 1990年 
    Frozen surimi of Alaska pollack was ground with 2.5% NaCl and treated by a high hydrostatic pressure. Strong gel was formed from the salted paste by treatment at 2.0-4.0kbar at 0°C for 10min. The gel by 3.0kbar pressure treatment had the greatest gel strength.
    The high pressure-induced gel was different from the heat-induced gel in its property. It had greater gel strength and is more transparent in the appearance compared with the heat-induced gel.
    The high pressure-induced gel had a small amount of myosin heavy chain and concomitantly a large amount of high molecular weight components. Furthermore, it also had a large amount of Cl component which was not solubilized with SDS-urea-mercaptoethanol medium, whereas the heat-induced gel had no such component. These findings suggest that gel-formation by a high pressure depend largely on the cross-linking of myosin heavy chain.
    These results indicated that gelation of meat paste induced by a high pressure may be advantageous to processing of a new type fabricated food from fish meat.
  • 野中 道夫, 平田 史生, 佐伯 宏樹, 佐々木 勇人, 松川 雅仁
    日本水産学会誌 56 11 1871 - 1876 日本水産學會 1990年 
    By introducing underwater mincing of fresh raw material, the quality of the food stuff tentatively named highly nutritional fish meat for food stuff (HNFM) was appreciably improved. The quality of HNFM thus obtained was examined by total activity of myofibrillar Ca-ATPase and gel forming ability of it.
    The quality of HNFM prepared from the minced meat in suspension (pH 7.0) as the intermediate raw material hardly changed, while such raw material was stored 2°C for 28h. However, that of HNFM prepared directly from the meat of sardine lowered rapidly during the sardine as the raw material stored at the same condition.
    The first order rate constant of denaturation rate of myofibrillar Ca-ATPase indicated that myofibrillar protein in the minced meat in suspension was 10 times more stable than that in the muscle tissue of round fish. Deteriorations of gel forming ability of both HNFM from the minced meat in suspension and round fish muscle were paralleled with the denaturation of myofibrillar Ca-ATPase activity of them.
  • 野中 道夫, 平田 史生, 佐伯 宏樹, 中川 敬一, 大泉 徹, 川崎 賢一
    日本水産学会誌 56 10 1667 - 1672 日本水産學會 1990年 
    A food stuff tentatively named highly nutritional fish meat for food stuff (HNFM) was prepared from round sardine stored for 5 days at 2°C by the method previously described, and the changes in several properties were investigated. The quantity of volatile com-pounds (VC) arisen from the minced meat increased during the storage of the round sardine, but that from HNFM hardly changed. HNFM prepared from the stored sardine gave off little undesirable odor.
    The gel-forming ability and myofibrillar Ca-ATPase activity of HNFM rapidly decreased during the storage of the round fish even at a low temperature as raw material. On the contrary, Ca-ATPase activity of dewatered-ground meat was kept at a high level during the storage, and the deterioration of gel forming ability was remarkably suppressed.
    For the purpose of manufacturing the HNFM of high quality, it is essentially important to prepare it from the fresh fish as rapidly as possible and to freeze it with the addition of cryoprotectants.
  • 大泉 徹, 川崎 賢一, 本江 薫, 野中 道夫, 平田 史生, 佐伯 宏樹, 中村 誠
    日本水産学会誌 56 10 1619 - 1626 日本水産學會 1990年 
    A new type fish meat for foodstuff prepared by grinding sardine meat in a relatively small quantity of water and separating using high-speed centrifuge was tentatively called the highly nutritional fish meat (HNFM) in this series of studies. In this study, changes in the amount of various nutritive components of HNFM at every step of processing was investigated in comparison with the case of conventional surimi processing.
    The lipid content of HNFM was as low as 1/10 of that of minced meat. This indicates that lipid in the sardine muscle was very effectively removed in HNFM processing process. Fish odour was also fairly removed. While large amount of triglyceride was removed, a greater part of phospholipid remained in HNFM along with other miner components. On the other hand, 20-40% of water soluble component including amino acids such as taurine were found to be preserved in HNFM. The taurine content in HNFM was relevantly higher than that in conventional surimi.
    Moreover, the relative amount of myofibrillar protein in HNFM was larger than that in conventional surimi due to the effective removal of lipid.
  • 野中 道夫, 平田 史生, 佐伯 宏樹, 中村 誠, 笹本 泰彦
    日本水産学会誌 56 1 67 - 72 日本水産學會 1990年 
    The quantity of volatile compounds (VC) arisen from the highly nutritional fish meat for food stuff (HNFM) and the intensity of the odor were compared with those of sardine surimi. VC arisen within 15min at 40°C were trapped with U-tube cooled by liquid oxygen and measured by gas-liquid chromatography. The intensity of odor was determined by a sensory test.
    The chief components of VC were found to be aldehydes and ethyl alcohol. The intensity of odor was strongly related to the contents of aldehydes in VC. The amount of aldehydes generated in VC from HNFM were 50-70% smaller than that from surimi. Moreover, HNFM which was heated at 90°C for 30min did not give any fishy odor. On the contrary, the undesirable odor of surimi became quite strong after heating.
    These results suggested that the removal of lipid in HNFM processing was very important in prevention of generation of undesirable odor from sardine meat products.
  • 福田 穎穂, 加藤 宜昭, 佐伯 宏樹, 佐野 徳夫
    日本水産学会誌 55 3 479 - 484 日本水産學會 1989年 
    The immunogenic activities of attenuated IHNV clones, AF71-1 and AF71-1-CL3, were examined in this study. These two clones had been purified from successively subcultured IHNV by plaquing, subsequently selected through infectivity trials. Rainbow trout and/or kokanee were immunized with the two IHNV clones by intraperitoneal (IP) injection or water-born method, subsequently challenged with virulent IHNVs. By IP injection, the immunization with AF71-1 was extremely effective in rainbow trout and kokanee, but less or no effect by water-born immunization. The immunogenic activity of AF71-1•CL3, which had been clone purified from AF71-1 by limiting dilution method, was determined in rainbow trout and almost the same results as AF71-1 were obtained. Remarkable protective effect was achieved in AF71-1•CL3 immunized fish by IP injection at the amount of 102.0TCID50/fish.
  • 野中 道夫, 平田 史生, 佐伯 宏樹, 中村 誠, 笹本 泰彦
    日本水産学会誌 55 12 2157 - 2162 日本水産學會 1989年 
    A new type fish meat for food stuff, tentatively named highly nutritional fish meat (NHFM), was processed from sardines by adopting a high-speed centrifugation of ground meat suspended in a small volume of alkaline solution. The gel-forming ability of HNFM was compared with that of ordinary surimi made from the same lot. HNFM was ground with 3% NaCl and submitted to the suwari process at 30°C for 90 min, then the material was heated at 90°C for 30min. Breaking strength and breaking strain of kamaboko thus obtained were measured with a rheometer; the whiteness was evaluated with a chromatic meter.
    The gelling properties of kamaboko formed from HNFM were superior to those from the ordinary surimi, i.e. breaking strength of the former ranging from 800 to 1, 000g was as much as 30% greater than that of the later, breaking strain was 12-13mm, and the whiteness was as high as 20%. The gel-forming ability of HNFM tended to reduced with an increase of its lipid content.
  • 佐伯 宏樹, 故尾崎 弘忠, 野中 道夫, 新井 健一
    日本水産学会誌 55 1 173 - 178 日本水産學會 1989年 
    The effect of CaCl2 on denaturation of Alaska pollack myofibrillar protein in the presence of 0.5M NaCl (pH 7.0) was studied.
    On addition of 50mM CaCl2 at 0°C, specific activity of myofibrillar Ca-ATPase was largely decreased but rate and mode of its thermal inactivation were virtually unchanged. A considerable amount of actin as well as tropomyosin turned to be soluble into low ionic strength medium during treatment with CaCl2.
    It was found that the CaCl2-induced decrease in Ca-ATPase activity and was suppressed by the addition of 1M sorbitol, and that the thermal inactivation mode of CaCl2-treated myofibrillar Ca-ATPase was simultaneously changed from the slow single first order process to biphasic first order step; a fast early phase followed by a slow phase. Moreover, a decrease in specific activity of myofibrillar Ca-ATPase induced by CaCl2. was mostly recovered on addition of carp native F-actin.
    These results indicated that when 50mM CaCl2 was mixed with Alaska pollack myofibrils in a medium of 0.5M NaCl (pH 7.0), a considerable portion of myofibrillar protein was presumably dissociated into actin and myosin, and myosin rapidly denatured at an almost equal rate with actin. Addition of sorbitol in the medium suppressed the denaturation of dissociated myosin.
  • 昌子 有, 佐伯 宏樹, 中村 誠, 笹本 泰彦, 野中 道夫
    日本水産学会誌 55 10 1841 - 1844 日本水産學會 1989年 
    To investigate the effect of high pressure on fish myofibrillar protein, the inactivation of carp myofibrillar Ca-ATPase in the presence and absence of sorbitol was measured.
    The results obtained were as follows: 1) The pressure-induced inactivation of myofibrillar Ca-ATPase accelerated with increasing in pressure and in treating time under the pressure. The myofibrillar Ca-ATPase was inactivated almost completely by a pressure of 2.0 kbar at 0°C for 60min. 2) The mode of pressure-induced inactivation was biphasic first order step; a fast early phase followed by a slow phase. 3) The inactivation of myofibrillar Ca-ATPase induced by the pressure was markedly protected by the addition of sorbitol. The protecting effect of sorbitol depended upon the sorbitol concentration, but not on the myofibrillar protein concentra-tion in the system.
    The results suggested that sorbitol suppressed the pressure-induced inactivation of myo-fibrillar Ca-ATPase through the change of water structure in the medium.
  • 野中 道夫, 平田 史生, 佐伯 宏樹, 笹本 泰彦
    日本水産学会誌 55 9 1575 - 1581 日本水産學會 1989年 
    As a new type of minced fish meat for food stuff, highly nutritional fish meat from sardine minced meat (HNFM) was developed. The manufacturing process is as follows; fresh minced meat is ground in 4 volumes of cold 0.1% NaHCO3 and 0.1% NaCl; removed impurities such as bone and skin; The ground meat is separated from water, lipid and undesirable odor by centrifugation; then it is mixed with additives. HNFM thus obtained contained 60-80% less lipid and about 60% less volatile compounds than the quantities in ordinary sardine surimi, and had only a slight fish flavor.
  • 佐伯 宏樹, 野中 道夫, 尾崎 弘忠, 新井 健一
    日本水産学会誌 54 12 2195 - 2202 日本水産學會 1988年 
    Skipjack myofibrils were suspended or dissolved in the media containing varied concentrations of CaCl2 and NaCl conferring different ionic strength (0.05-0.5). Water-holding capacity (WHC) of myofibrils and thermal inactivation rate (KD) of myofibrillar Ca-ATPase were measured under the conditions as prepared above.
    A considerable decrease in the WHC of myofibrils were found to occur when the ionic strength (I) of medium remained low (I=0.05-0.10) and CaCl2 of less than 15mM concentration was added. The decrease in WHC induced by the addition of CaCl2 was recovered after the removal of such salt by dialysis.
    The KD of skipjack myofibrils in low ionic strength medium (0.16M NaCl) was virtually unchanged by addition of CaCl2. On the contrary, the KD of myofibrils in high ionic strength medium (0.5M NaCl) was remarkably increased by CaCl2 and it remained even after the removal of CaCl2. Moreover, thermal inactivation mode of myofibrillar Ca-ATPase was changed from single first order process to biphasic first order steps by the same treatments with CaCl2. It was also found that the changes in KD and inactivation mode of myofibrillar Ca-ATPase were mostly recovered upon the addition of F-actin.
    These results indicate that the actin portion in fish myofibrillar protein was dominantly denatured at a high ionic strength through the reaction with CaCl2.
  • 佐伯 宏樹, 若目田 篤, 尾崎 弘忠, 野中 道夫, 新井 健一
    日本水産学会誌 52 10 1771 - 1777 日本水産學會 1986年 
    Alaska pollack myofibrils were suspended or dissolved in the media containing varied con-centrations of CaCl2 and NaCl conferring different ionic strengths, and the water-holding capacity (WHC) of myofibrils and thermal inactivation rate (KD)of myofibrillar Ca-ATPase were studied.
    A large decrease in WHC of myofibrils was found to occur when the ionic strength (I) of medium remained low (I=0.05-0.10) and CaCl2 was further added to the medium at the con-centration of less than 15mM.
    When CaCl2 was added to the myofibrils in the media of various ionic strength, khe KD was increascd several times by the addition of CaCl2 regardlless of the ionic strength of the media. After removal of CaCl2 by dialysis, F-actin was added to the myofibrils with an equal amount of myosin content in it. The KD was nearly recovered and equal to that of the untreated myofibrils with CaCl2.
    It was thus suggested that the actin portion in the myofibrils of alaska pollack was domi-nantly denatured through the reaction with CaCl2.
  • Hiroki Saeki, Hirotada Ozaki, Michio Nonaka, Atsushi Wakameda, Shigeharu Nobuta, Ken-Ichi Arai
    Nippon Suisan Gakkaishi (Japanese Edition) 51 8 1311 - 1317 1985年 [査読有り][通常論文]
     
    Carp myofibrils were suspended or dissolved in the media containing varied concentrations of CaCl2 and NaCl conferring different ionic strengths, and the water-holding capacity (WHC) of myofibrils and thermal denaturation rate (KD) of myofibrillar Ca-ATPase were studied. A large decrease in WHC of myofibrils was found to occur when the ionic strength (I) of the medium remained low (1=0.05-0.1) and CaCl2was further added to the medium at a concentration of less than 15 mM. In addition, it was apparent that the reduction WHC occured without denaturation of myofibrillar protein. When the myofibrils were dissolved in 0.5 M NaCI, the rate for thermal denaturation of myo-brillar protein was remarkably increased on the addition of CaCl2. However, the promoting effect of CaCl2on the denaturation of myofibrils was not caused by the increase in I of medium. It was thus suggested that some reaction between Ca2+and myofibrillar protein resulted in the acceleration of the denaturation of myofibrillar protein. © 1985, The Japanese Society of Fisheries Science. All rights reserved.

書籍

  • 水産・食品化学実験ノート
    佐伯 宏樹 (担当:分担執筆範囲:レトルト食品における殺菌効果の評価)
    恒星社厚生閣 2019年
  • Safood Safety and Quality
    佐伯 宏樹 (担当:共著範囲:Seafood_allergy)
    CRC Press 2018年04月
  • Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization
    佐伯 宏樹 (担当:共著範囲:Protein-Saccharide Interaction)
    CRC Press 2012年
  • 最新水産ハンドブック
    佐伯 宏樹 (担当:共編者(共編著者))
    講談社サイエンティフィク 2012年
  • 食品の表示・国内基準から国際規格まで
    佐伯 宏樹 (担当:共著範囲:食品衛生法による表示-アレルギー表示)
    建帛社 2011年
  • アレルギー表示
    建帛社 2011年
  • 食物アレルギーA to Z
    第一出版 2010年
  • Handbook of Seafood Quality, Safety and Health Applications
    (担当:共著範囲:A new approach to the functional improvement)
    Wiley-Blackwell 2010年
  • Science of seafood allergen
    2010年
  • 魚貝類アレルゲンの科学
    清水 裕, 佐伯 宏樹 (担当:共著範囲:魚卵アレルゲンの本体と性状)
    恒星社厚生閣 2010年

講演・口頭発表等

作品等

  • LASBOS Moodle  佐伯宏樹, 趙佳賢, 清水裕  2021年10月 - 現在  ■ 調理加工とは,物理的処理や化学反応を駆使して「生き物」を「食べ物」に変換する作業です。その過程で,好ましい味や食感,また安全性が付与されます。 ■ この実習では,缶詰・レトルト食品の製造を経験し,「生き物」が「食べ物」にいたる過程の製造原理を学び,加熱に伴う化学反応の役割を理解します。 ■ 表やグラフの正確な書き方についても演習します。 ■ ものづくりの経験をとおして,講義で学ぶ理論の実用性を体感してください。
  • 佐伯宏樹,趙佳賢,清水裕  2021年08月 - 現在  北海道大学水産学部3年次に開講している生産プロセス工学実習の一部,「缶詰製造実習」と「加熱殺菌理論」の内容を,実習風景を利用して説明します。 動画22本で構成されています。

その他活動・業績

特許

  • 特許5916051:抗炎症剤および抗炎症剤の製造方法  
    佐伯 宏樹, 岸村 栄毅
  • 特許5199919:ヒトデコラーゲンペプチドを有効成分とする血糖値上昇抑制剤およびヒトデコラーゲンペプチドの製造方法  
    麻生 真悟, 武田 浩郁, 北川 雅彦, 宮崎 亜希子, 飯田 訓之, 蛯谷 幸司, 辻 浩司, 菅原 玲, 岸村 栄毅, 佐伯 宏樹  
    2009-235064
  • 特許4568368:魚卵タンパク質の高感度検出法  
    佐伯宏樹, 清水 裕, 織田浩司, 清木興介  
    4568368
  • 糖尿病の予防及び/又は治療用組成物
    2008−266208
  • 魚肉の臭気を除去するための方法
    2008-35757
  • 特許4656629:材料の乾燥方法  
    4656629
  • 宿主細胞海洋微生物由来の組換え多糖分解酵素の産生を高めるカルシウム化合物添加培地
    2004-166640
  • 低相対湿度下で還元糖と処理することによる筋肉タンパク質の水溶化法及び水溶性糖付加筋肉タンパク質
    3860025
  • 特開2009-235064:51. ガゴメ由来免疫賦活剤およびガゴメ由来の粘性多糖類の抽出方法  
    佐伯宏樹, 片山 茂

受賞

  • 2017年04月 日本水産学会 平成28年度日本水産学会論文賞
     Conjugation with alginate oligosaccharide via the controlled Maillard reaction in a dry state is an effective method for the preparation of salmon myofibrillar protein with excellent anti-inflammatory activity 
    受賞者: 西澤瑞穂;三枝武蔵;佐伯宏樹

教育活動情報

主要な担当授業

  • Introduction to Fisheries Sciences Ⅰ(水産科学汎論Ⅰ)
    開講年度 : 2021年
    課程区分 : 修士課程
    開講学部 : 水産科学院
    キーワード : 水産科学,海洋生物学,生物多様性,生物資源, 環境, 資源探査, 漁業技術, 持続可能性, 環境保全, 養殖, 遺伝学, 生命工学, 微生物学, 化学,食糧科学,生物安全性
  • 水産食品科学特論Ⅰ
    開講年度 : 2021年
    課程区分 : 修士課程
    開講学部 : 水産科学院
    キーワード : 食品化学,食品衛生学,食品生化学,食品機能化学,水産物利用学
  • 水産食品科学特論Ⅱ
    開講年度 : 2021年
    課程区分 : 修士課程
    開講学部 : 水産科学院
    キーワード : 食品化学,食品衛生学,食品生化学,食品機能化学,水産物利用学
  • 環境と人間
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 全学教育
    キーワード : 生物資源,資源利用,機能性,マリンバイオマス,環境保全,マリンバイオテクノロジー,有効利用,高度利用,ゼロエミッション,SDGs
  • 健康と社会
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 全学教育
    キーワード : 魚、海藻、食生活、加工保蔵、嗜好性、栄養成分、機能性、健康、安全性
  • 食品化学
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 食品成分,生化学的特性,水,食品加工,成分間相互作用
  • 水産生物化学
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 水産食品,化成品,魚貝類,藻類,食品加工,変性,酸化,タンパク質,脂質,糖質,ヌクレオチド,核酸,エキス成分,色素成分,臭気成分,食品機能,
  • 生産プロセス工学実習
    開講年度 : 2021年
    課程区分 : 学士課程
    開講学部 : 水産学部
    キーワード : 食品製造,食品加工,食品保蔵,化学工学,分離・精製,物質収支,成分分析

大学運営

委員歴

  • 2011年   日本栄養・食糧学会   北海道支部参与   日本栄養・食糧学会
  • 2007年 - 2010年   日本水産学会   水産学教育推進委員会   日本水産学会
  • 2006年   日本食品科学工学会   編集委員   日本食品科学工学会


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