Researcher basic information

• Ph.D, Hokkaido University

• https://researchmap.jp/toruhaya?lang=en

• https://jglobal.jst.go.jp/detail?JGLOBAL_ID=201201021252032780

• 20705173

• 201201021252032780

• imidazole compound
• thick filament
• protein solubilization
• skeletal muscle
• meat
• myosin

• Life Science, Animal production science, Meat Science

• Bachelor's degree program, School of Agriculture
• Master's degree program, Graduate School of Agriculture
• Doctoral (PhD) degree program, Graduate School of Agriculture

Research activity information

• Jun. 2024, 公益財団法人伊藤記念財団, 第9回伊藤記念財団賞
  ミオシンの水溶化現象の発見とその応用
• Mar. 2009, 日本畜産学会, 日本畜産学会第110回大会優秀発表賞
  L-ヒスチジンを含む低イオン強度溶液へのミオシンの溶解機構の解明
  早川 徹

• Maintaining a neutral range disperses myosin molecules under salt-free conditions.
  Toru Hayakawa; Yu Shishido; Yuki Ikeuchi; Jun-Ichi Wakamatsu; Haruto Kumura
  Journal of biochemistry, 18 Jun. 2025, [Peer-reviewed], [Lead author, Corresponding author], [International Magazine]
  English, Scientific journal, Skeletal muscle myosin is generally considered insoluble under physiological, low ionic strength, or salt-free conditions due to its tendency to self-assemble into filamentous polymers in vitro. Our previous study showed that myosin can be solubilized in low ionic strength solutions containing l-histidine. However, another report suggested that 1-methylhistidine could not solubilize myosin, and the factors essential for myosin solubilization remain unclear. To elucidate the role of l-histidine in the water solubilization of myosin, we examined myosin solubility and the molecular properties of its rod domain, l-meromyosin, using structurally related buffer compounds. Under salt-free conditions, solubility depended heavily on the acid dissociation constant of buffer, indicating that maintaining a neutral pH is critical. The rod domain showed molecular elongation regardless of the buffer type, yet surface charge and hydrophobicity remained comparable to conditions with high ionic strength. These results suggest that myosin is inherently soluble and maintains its structural integrity under neutral, salt-free conditions. The apparent insolubility under such conditions is likely to result from hydrochloric acid used for pH adjustment. Since l-histidine and imidazole achieve neutrality without acid addition, they are ideal buffers for myosin solubilization.
• Evaluation of postprandial thermal feeling in mice using a behavioral thermoregulation analysis: Differences in meat species and their fractions
  Jun-ichi Wakamatsu; Yeying Tan; Seiya Kato; Haruka Abe; Manabu Kawahara; Toru Hayakawa; Haruto Kumura
  Journal of Thermal Biology, 129, 104101, 104101, Elsevier BV, Apr. 2025, [Peer-reviewed]
  Scientific journal
• Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products.
  Napaporn Chintagavongse; Tomohiro Mitani; Koichi Tamano; Toru Hayakawa; Jun-Ichi Wakamatsu; Haruto Kumura
  Bioscience, biotechnology, and biochemistry, 28 Nov. 2024, [Peer-reviewed], [International Magazine]
  English, Scientific journal, Koji made using Aspergillus oryzae shows potential for application as a cheese adjunct; however, flavor defects resulting from volatile free fatty acid (FFA) accumulation should be avoided. Hence, a modified glucose-containing whey solid medium was used to culture A. oryzae AHU 7139, and the triacylglycerol (TG) lipase activity and lipase gene (tglA and mdlB) expression were compared with those of a culture using a conventional whey solid medium. The results showed that TG lipase activity and the expression of both lipase genes were reduced in the modified medium. Moreover, the expression level of farA, a positive transcription factor of the lipase genes, was also reduced. The cheese adjunct prepared by culturing the AHU 7139 strain in the modified medium lowered the FFA content in the cheese products, resulting in comparable FFA levels with those in the adjunct-free cheese. Thus, adding glucose is recommended to prepare the koji adjunct for cheesemaking.
• Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139.
  Napaporn Chintagavongse; Haruto Kumura; Toru Hayakawa; Jun-Ichi Wakamatsu; Koichi Tamano
  Journal of bioscience and bioengineering, 01 Mar. 2024, [Peer-reviewed], [Domestic magazines]
  English, Scientific journal, The adjunct product with enzymatic activity from Aspergillus oryzae is beneficial for flavor enrichment in the ripened cheese. However, an excessive lipolytic reaction leads to the release of volatile free fatty acids. Accordingly, a strong off-flavor (i.e., rancidity) has been detected when A. oryzae AHU 7139 is used. To identify the rancidity-related lipase from this strain, we evaluated the substrate specificity and lipase distribution using five mutants cultured on a whey-based solid medium under different initial pH conditions. The results showed a higher diacylglycerol lipase activity than triacylglycerol lipase activity. Moreover, an initial pH of 6.5 for the culture resulted in higher lipolytic activity than a pH of 4.0, and most of the activity was found in the extracellular fraction. Based on the gene expression analysis by real-time polymerase chain reaction and location and substrate specificity, five genes (No. 1, No. 19, mdlB, tglA, and cutL) were selected among 25 annotated lipase genes to identify the respective knockout strains. Because ΔtglA and ΔmdlB showed an outstanding involvement in the release of free fatty acids, these strains were applied to in vitro cheese curd experiments. In conclusion, we posit that triacylglycerol lipase (TglA) plays a key role as the trigger of rancidity and the resulting diglycerides have to be exposed to diacylglycerol lipase (MdlB) to stimulate rancidity in cheese made with A. oryzae AHU 7139. This finding could help screen suitable A.oryzae strains as cheese adjuncts to prevent the generation of the rancid-off flavor.
• Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent.
  Haruka Abe; Yang Zhai; Yu Toba; Hiroki Masumo; Toru Hayakawa; Haruto Kumura; Jun-Ichi Wakamatsu
  Food chemistry, 441, 138317, 138317, 02 Jan. 2024, [Peer-reviewed], [International Magazine]
  English, Scientific journal, The bright red color of Parma ham is mainly derived from zinc protoporphyrin IX (ZnPP), which exists in both water-soluble and insoluble states. Water-soluble ZnPP mainly binds to hemoglobin, however, the presence of water-insoluble ZnPP remains unexplained. Therefore, we aimed to elucidate how ZnPP exists in a water-insoluble state by focusing on its binding substance. Depending on the skeletal muscle, water-insoluble ZnPP comprised 30-50% of total ZnPP. The ZnPP water extractability was positively correlated with muscle pH. Water-insoluble ZnPP was extractable with a high-pH solution and existed as a complex with myoglobin or hemoglobin; nevertheless, myoglobin-binding ZnPP was more abundant. Furthermore, the water solubility of the myoglobin globin moiety at pH 5.5-6.0 was reduced by ZnPP binding. These results suggest that water-insoluble ZnPP mainly exists as a ZnPP-Mb complex, with low solubility attributed to the low pH of the ham.
• Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products.
  Yang Zhai; Haruka Abe; Hung-Cheng Wang; Toru Hayakawa; Haruto Kumura; Jun-Ichi Wakamatsu
  Food chemistry, 427, 136755, 136755, 30 Nov. 2023, [Peer-reviewed], [International Magazine]
  English, Scientific journal, Zinc protoporphyrin IX (ZnPP) is the dominant red pigment in nitrate/nitrite-free dry-cured meat products such as Parma ham, and it is considered to be a potential alternative to nitrite/nitrate for reddening dry-cured meat products. Ferroheme and ferriheme dissociated from heme proteins in meat were proposed as substrates to form ZnPP. To elucidate their specific formation mechanism, nitric oxide, carbon monoxide, and azide were used to stable heme in heme proteins. The exogenous hemoglobin derivatives bound with these ligands showed lower heme dissociation compared with exogenous oxyhemoglobin and did not contribute to ZnPP formation. Meanwhile, azide inhibited almost all ZnPP formation by binding to ferriheme, indicating ferriheme dissociation from oxidized heme proteins, predominantly for ZnPP formation. Free ferriheme could not be converted to ZnPP unless it was reduced to ferroheme. Overall, ferriheme dissociated from oxidized heme proteins was the dominant substrate for conversion to ZnPP after re-reduction to ferroheme.
• Supplementary effect of whey components on the monascin productivity of Monascus sp.
  Qingyun Huang; Nodoka Miyaki; Zongfei Li; Yutaroh Takahashi; Satoshi Ishizuka; Toru Hayakawa; Jun-Ichi Wakamatsu; Haruto Kumura
  Journal of the science of food and agriculture, 103, 8, 4234, 4241, Jun. 2023, [Peer-reviewed], [International Magazine]
  English, Scientific journal, BACKGROUND: Monascus sp. has been used in fermented foods for centuries. It can synthesize yellow, red, and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects, and investigated whether whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULTS: The growth and monascin production of the three Monascus strains were dependent on three liquid media consisting of whey and/or rice. All strains showed the best growth in a rice and whey mixed medium, in which M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation of the effects of whey components indicated that a mineral cocktail in whey was particularly effective in stimulating the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited less stimulation, or even inhibition, for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest amount due to growth promotion along with relatively high production efficiency. CONCLUSION: The effect of whey on growth and monascin production was strongly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain-specific manner. Further studies are needed to elucidate the mechanism behind the diverse responses by the minerals in the production of monascin from Monascus. © 2023 Society of Chemical Industry.
• L‐histidine inhibits the heat‐induced gelation of actomyosin in a low ionic strength solution
  Toru Hayakawa; Yu Kubono; Shuji Fujii; Jun‐ichi Wakamatsu; Haruto Kumura
  Animal Science Journal, 94, 1, Wiley, Jan. 2023, [Peer-reviewed], [Lead author, Corresponding author]
  Scientific journal
• Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham.
  Yang Zhai; Hung-Cheng Wang; Toru Hayakawa; Haruto Kumura; Jun-Ichi Wakamatsu
  Food chemistry, 395, 133604, 133604, 30 Nov. 2022, [Peer-reviewed], [International Magazine]
  English, Scientific journal, Most of the water-soluble zinc protoporphyrin IX (ZnPP) in Parma ham mainly exists as complexes with hemoglobin and myoglobin (ZnPP-Hb and ZnPP-Mb). To elucidate the formation mechanism of these complexes, a new experimental model to produce higher amount of water-soluble ZnPP complexes was established. ZnPP-Hb was detected as the main water-soluble ZnPP complex in this model, which is the same as that in Parma ham. Adding exogenous Hb into this model promoted higher ZnPP formation than with Mb added, indicating that Hb was the superior substrate for generating ZnPP compared to Mb. The increase in non-heme iron content with ZnPP formation in both the Hb- and Mb-added groups indicated that the release of iron ion from heme was a crucial step in ZnPP formation. ZnPP-Hb was formed when ZnPP non-enzymatically bound with apo-Hb. These results revealed the mechanism of why ZnPP-Hb is more dominant in Parma ham than to ZnPP-Mb.
• A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi-hard cheese.
  Napaporn Chintagavongse; Hayate Takiguchi; Chi Ming-Hsuan; Koichi Tamano; Toru Hayakawa; Jun-Ichi Wakamatsu; Tomohiro Mitani; Haruto Kumura
  Journal of the science of food and agriculture, 23 Jan. 2022, [Peer-reviewed], [International Magazine]
  English, Scientific journal, BACKGROUND: Aspergillus sp. has been used in traditional Japanese fermented foods. Protease-containing culture products of A. oryzae have been applied as the adjunct enzyme source to enrich the flavor in ripened cheese. Although proteolysis was stimulated, the increase of free fatty acids (FFA) was recognized in some products. Since an excess amount of FFA accumulation can cause rancidity in cheese products, the assessment of lipase activity was considered to be essential for the cheese adjunct preparation. RESULTS: Although an equal lipase activity from the adjunct materials of A. kawachii NBRC 4308, A. luchuensis RIB 2604 and A. oryzae AHU 7139 was applied to semi-hard cheese, the FFA level was significantly higher in A. oryzae cheese than in the others. Furthermore, the profiles of volatile components were different in experimental cheeses. An in vitro study with experimental curds demonstrated that the high FFA might not depend on the lipase retainability on curds. On the contrary, the pronounced activation of the lipases occurred in A. oryzae after incubation with the curds. Moreover, incubation of the insoluble lipase that had been attached to the cells with skim milk curd extracts allowed the release of lipases from the cells into the medium with remarkable activation. CONCLUSION: A. oryzae AHU 7139 possessed a complex lipolytic system comprising extracellular and cell-binding lipases that were attributed to the increase in FFA in A. oryzae cheese. © 2022 Society of Chemical Industry.
• Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin
  Hung-Cheng Wang; Toru Hayakawa; Haruto Kumura; Jun-ichi Wakamatsu
  Food Bioscience, 40, 100870, 100870, Elsevier BV, Apr. 2021, [Peer-reviewed]
  English, Scientific journal
• High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products.
  Md Kauser-Ul-Alam; Toru Hayakawa; Haruto Kumura; Jun-Ichi Wakamatsu
  Meat science, 176, 108467, 108467, 19 Feb. 2021, [Peer-reviewed], [International Magazine]
  English, Scientific journal, Zinc protoporphyrin IX (ZnPP)-forming food-grade lactic acid bacteria (LAB) were screened from various sources for their ability to improve the color of meat products. The effects of salt and nitrite on the ZnPP-forming ability of these bacteria were also investigated. Finally, these bacteria were applied in salt-added minced meat to assess their ability to improve the color. Twenty-five LAB were screened for their ZnPP-forming ability in pork. Most of the strains exhibited maximum growth anaerobically in 3% salt at 30 °C and grew well at pH 5.5 and 6.5. Moreover, 3% salt slightly retarded ZnPP formation; however, nitrite completely inhibited ZnPP formation in all the ZnPP-forming LAB. Thirteen LAB (avoiding duplication and non-food-grade) could form ZnPP in salt-added minced meat, resulting in improvement of the bright red color, high ZnPP autofluorescence, and increased fluorescence intensity. Finally, considering the safety, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, and Leuconostoc lactis were suggested as promising candidates to improve the color of meat products.
• 鉄，亜鉛およびポルフィリンの推移からみた食肉中の亜鉛プロトポルフィリンIX形成機構
  王鴻誠; 大屋桃; 早川徹; 玖村朗人; 若松純一
  Nihon Chikusan Gakkaiho, 91, 4, 389, 394, Japanese Society of Animal Science, 25 Nov. 2020, [Peer-reviewed]
  Japanese, Scientific journal
• Lactococcus lactis Subsp. Cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products.
  Md Kauser-Ul-Alam; Yu Toba; Shoji Hioki; Toru Hayakawa; Haruto Kumura; Jun-Ichi Wakamatsu
  Foods (Basel, Switzerland), 9, 11, 31 Oct. 2020, [Peer-reviewed], [International Magazine]
  English, Scientific journal, This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with Lactococcus lactis subsp. cremoris and Leuconostoc lactis. However, a brown color was observed on the surface of the sausage inoculated with Lactobacillus spp. The redness of Lactococcus lactis subsp. cremoris-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by Lactococcus lactis subsp. cremoris due to the aerobic formation of ZnPP. Therefore, Lactococcus lactis subsp. cremoris can be used to improve the color of fermented meat products.
• Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese
  Napaporn Chintagavongse; Tomoki Yoneda; Chi Ming‐Hsuan; Toru Hayakawa; Jun‐ichi Wakamatsu; Koichi Tamano; Haruto Kumura
  Journal of the Science of Food and Agriculture, 100, 13, 4834, 4839, Wiley, Oct. 2020, [Peer-reviewed], [International Magazine]
  English, Scientific journal, BACKGROUND: Species belonging to the genus Aspergillus have been used in traditional Japanese fermented foods. Aspergillus sojae is a species responsible for strong proteolytic activity. Freeze-drying treatments followed by physical disruption enables the pulverization of the mycelia of A. sojae RIB 1045 grown in whey protein-base solid media. Intracellular proteases were extracted using this protocol to compare extracellular protease activity in terms of the reaction's pH dependence in the presence or absence of inhibitors. RESULT: With different sensitivities to inhibitors, intracellular and extracellular proteases showed the strongest activity under acidic conditions, which were considered suitable for cheese application. The raw culture product (CP) and its freeze-dried product (FDP) were mixed with cheese curds, prepared according to Gouda-type cheese-making methods, and were allowed to ripen for 3 months. Chemical analysis of the products showed 13.3% water-soluble nitrogen (WSN) in the control, which had received noncultured media, whereas 20.0% and 21.1% WSN was found in the CP and FDP experimental cheeses, respectively. Although these adjuncts significantly increased WSN, an insignificant difference was found between CP and FDP. Free fatty acids in all experimental cheeses were similar, showing that CP and FDP caused no rancid defects. CONCLUSION: The introduction of freeze-drying treatments accompanied by cell disruption resulted in a negligible effect in terms of WSN. However, the application of A. sojae can be beneficial when it comes to increasing the level of WSN compared with A. oryzae, as shown in our previous study. © 2020 Society of Chemical Industry.
• Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate.
  Md Asaduzzaman; Momo Ohya; Haruto Kumura; Toru Hayakawa; Jun-Ichi Wakamatsu
  Meat science, 165, 108109, 108109, Jul. 2020, [Peer-reviewed], [International Magazine]
  English, Scientific journal, In order to improve the color of meat products by producing zinc protoporphyrin IX (ZnPP) in meat, we searched for edible bacteria with high ZnPP-forming ability. Eleven bacteria used in different animal products and 126 bacteria isolated from environmental and probiotic sources were assessed for their ability to form ZnPP. Many bacteria from both sources showed a high ZnPP-forming ability. Only three edible bacteria were identified from the 44 high ZnPP-forming isolates with 16S rRNA gene sequencing. High ZnPP-forming bacteria from both sources were inoculated in aseptic salt-added minced meat, and their ZnPP-forming abilities were evaluated. Lactococcus lactis, Leuconostoc mesenteroides, and Enterococcus faecium from environmental isolates produced a brighter red color, higher ZnPP autofluorescence and fluorescence intensity in salt-added minced meat than control. Furthermore, after heating, the color and ZnPP autofluorescence of the inoculated minced meat persisted to a degree. Therefore, it is possible to improve the color of meat products without nitrite/nitrate by using these promising ZnPP-forming edible bacteria.
• Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.
  Wakamatsu JI; Kawazoe H; Ohya M; Hayakawa T; Kumura H
  Meat science, 161, 107989, 107989, Oct. 2019, [Peer-reviewed], [International Magazine]
  English, Scientific journal, Zinc protoporphyrin IX (ZnPP) mainly contributes to the red color of dry cured ham without nitrites/nitrates. Here, we examined the effects of acids used for pH adjustment, pH, and microorganisms on ZnPP formation. The results showed that ZnPP formation and optimal pH were dependent upon the acid type. In the presence of microorganisms, the optimal pH for ZnPP formation shifted to higher values, with the amount of formed ZnPP markedly increased at the shifted optimal pH. Additionally, two bacterial strains isolated from incubated pork homogenate exhibited an enhanced ability to form ZnPP. Although the two isolated bacteria are not edible, inoculation with one bacterium into minced meat resulted in formation of large amounts of ZnPP and color closer to that of nitrite-added meat. These results suggest that appropriate food-grade bacterial strains can improve the color of various fermented meat products in the absence of nitrites/nitrates.
• 'Lipase and protease production of dairy Penicillium sp. on milk-protein-based solid substrates'
  Kumura Haruto; Satoh Megumi; Machiya Taiki; Hosono Makoto; Hayakawa Toru; Wakamatsu Jun-Ichi
  INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 72, 3, 403, 408, Aug. 2019, [Peer-reviewed]
  English, Scientific journal
• Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork.
  Akter M; Shiraishi A; Kumura H; Hayakawa T; Wakamatsu JI
  Animal science journal = Nihon chikusan Gakkaiho, 90, 6, 774, 780, Wiley, Jun. 2019, [Peer-reviewed]
  English, Scientific journal
• Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content
  Wakamatsu Jun-ichi; Akter Mofassara; Honma Fumika; Hayakawa Toru; Kumura Haruto; Nishimura Takanori
  LWT-FOOD SCIENCE AND TECHNOLOGY, 101, 599, 606, Mar. 2019, [Peer-reviewed]
  English, Scientific journal
• Application of red pigment producing edible fungi for development of a novel type of functional cheese
  Kumura Haruto; Ohtsuyama Takeru; Matsusaki Yoh-hey; Taitoh Miho; Koyanagi Haruka; Kobayashi Ken; Hayakawa Toru; Wakamatsu Jun-ichi; Ishizuka Satoshi
  JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42, 10, Oct. 2018, [Peer-reviewed]
  English, Scientific journal
• Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing l-Histidine
  Toru Hayakawa; Yuri Yoshida; Masanori Yasui; Toshiaki Ito; Jun-ichi Wakamatsu; Akihito Hattori; Takanori Nishimura
  JOURNAL OF FOOD SCIENCE, 80, 8, C1641, C1645, Aug. 2015, [Peer-reviewed], [Lead author, Corresponding author]
  English, Scientific journal
• Dietary L-cysteine inhibits D-galactosamine-induced acute liver injury in rats
  Seulki Lee; Kyu-Ho Han; Erina Yabuki; Yumi Nakamura; Sakura Kawakami; Kenichiro Shimada; Toru Hayakawa; Hirotake Onoue; Michihiro Fukushima
  FOOD SCIENCE AND BIOTECHNOLOGY, 24, 3, 1151, 1157, Jun. 2015, [Peer-reviewed]
  English, Scientific journal
• Porcine Splenic Hydrolysate has Antioxidant Activity in vivo and in vitro
  Kyu-Ho Han; Kenichiro Shimada; Toru Hayakawa; Taek Joan Yoon; Michihiro Fukushima
  KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 34, 3, 325, 332, Jun. 2014, [Peer-reviewed]
  English, Scientific journal
• Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine
  T. Hayakawa; Y. Yoshida; M. Yasui; T. Ito; T. Iwasaki; J. Wakamatsu; A. Hattori; T. Nishimura
  MEAT SCIENCE, 90, 1, 77, 80, Jan. 2012, [Peer-reviewed], [Lead author]
  English, Scientific journal
• Myosin filament depolymerizes in a low ionic strength solution containing L-histidine
  T. Hayakawa; T. Ito; J. Wakamatsu; T. Nishimura; A. Hattori
  MEAT SCIENCE, 84, 4, 742, 746, Apr. 2010, [Peer-reviewed], [Lead author]
  English, Scientific journal
• Myosin is solubilized in a neutral and low ionic strength solution containing L-histidine
  T. Hayakawa; T. Ito; J. Wakamatsu; T. Nishimura; A. Hattori
  MEAT SCIENCE, 82, 2, 151, 154, Jun. 2009, [Peer-reviewed], [Lead author]
  English, Scientific journal
• Antihypertensive Effects and Endothelial Progenitor Cell Activation by Intake of Chicken Collagen Hydrolysate in Pre- and Mild-Hypertension
  Ai Saiga-Egusa; Koji Iwai; Toru Hayakawa; Yoshihisa Takahata; Fumiki Morimatsu
  BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 73, 2, 422, 424, Feb. 2009, [Peer-reviewed]
  English, Scientific journal
• Angiotensin I-Converting Enzyme-inhibitory Peptides Obtained from Chicken Collagen Hydrolysate
  Ai Saiga; Koji Iwai; Toru Hayakawa; Yoshihisa Takahata; Shiniich Kitamura; Toshihide Nishimura; Fumiki Morimatsu
  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56, 20, 9586, 9591, Oct. 2008, [Peer-reviewed]
  English, Scientific journal
• Oral administration of chicken breast extract increases brain carnosine and anserine concentrations in rats
  Shozo Tomonaga; Toru Hayakawa; Haruka Yamane; Hirohiko Maemura; Mikako Sato; Yoshihisa Takahata; Fumiki Morimatsu; Mitsuhiro Furuse
  NUTRITIONAL NEUROSCIENCE, 10, 3-4, 181, 186, 2007, [Peer-reviewed]
  English, Scientific journal

• チーズの風味強化剤としての麹調製~酵素活性と香気特性を指標とした検討~
  川上倖奈; CHINTAGAVONGSE Napaporn; 原聡美; 玉野孝一; 早川徹; 若松純一; 玖村朗人; 三谷朋弘, ミルクサイエンス(Web), 72, 2, 2023
• Establishment of new experimental model to investigate the mechanism by which water-soluble ZnPP is formed in Parma ham
  YANG Zhai; 早川徹; 玖村朗人; 若松純一, 日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
• パルマハムから弱アルカリで抽出される亜鉛プロトポルフィリンIXの存在形態の解明
  阿部悠; 早川徹; 玖村朗人; 若松純一, 日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
• カルノシンは死後硬直条件下におけるアクトミオシンのATP分解を促進する
  岡田実那美; 若松純一; 玖村朗人; 早川徹, 日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
• ヒスチジンによるアクトミオシン加熱ゲル形成の抑制について
  早川徹; 窪野佑; 若松純一; 玖村朗人, 日本バイオレオロジー学会誌(Web), 34, 2, 2020
• パルマハムにおけるダークスポットの特性
  王鴻誠; 尾崎あかり; 早川徹; 玖村朗人; 若松純一, 食肉の科学, 60, 1, 140, 30 Jun. 2019
  Japanese
• L‐ヒスチジンは低塩濃度条件下の天然アクトミオシンの加熱ゲル形成を抑制する
  窪野佑; 早川徹; 若松純一; 玖村朗人, 食肉の科学, 60, 1, 140, 30 Jun. 2019
  Japanese
• L‐ヒスチジンは低塩濃度条件下の天然アクトミオシンの加熱ゲル形成を抑制する
  窪野佑; 若松純一; 玖村朗人; 早川徹, 日本畜産学会大会講演要旨, 125th, 203, 28 Mar. 2019
  Japanese
• 小型乾塩漬ハムにおける亜鉛プロトボルフィリンIXの形成様相の観察
  尾崎あかり; 早川徹; 玖村朗人; 若松純一, 日本畜産学会大会講演要旨, 125th, 203, 28 Mar. 2019
  Japanese
• パルマハムにおけるダークスポットの特性
  王鴻誠; 尾崎あかり; 早川徹; 玖村朗人; 若松純一, 日本畜産学会大会講演要旨, 125th, 202, 28 Mar. 2019
  Japanese
• 糸状菌の菌体破砕処理が菌体内二次代謝産物の人工消化液による抽出性に及ぼす影響
  高橋勇太郎; LI Zongfei; 早川徹; 若松純一; 玖村朗人, 日本農芸化学会大会講演要旨集(Web), 2019, ROMBUNNO.4C1a15 (WEB ONLY), 05 Mar. 2019
  Japanese
• ホエイ固形培地上におけるAspergillus oryzaeのリパーゼ及びプロテアーゼ産生に及ぼす糖質の影響
  細野誠; 玉野孝一; 若松純一; 早川徹; 玖村朗人, 日本農芸化学会東北支部大会プログラム・講演要旨集, 153rd, 64, 22 Sep. 2018
  Japanese
• 野生エゾシカの肉質に及ぼす狙撃部位と銃の口径の影響
  桑子和洋; 亀井利活; 稲富佳洋; 早川徹; 玖村朗人; 近藤誠司; 若松純一, 北海道畜産草地学会報, 6, 2, 23, 20 Aug. 2018
  Japanese
• Identification of myosin rod region involved in the solubilization under the low ionic strength condition
  早川徹, 食肉に関する助成研究調査成果報告書, 35, 40‐45, Nov. 2017
  Japanese
• カルシウムの添加がヒスチジンによるミオシン水溶化作用を阻害する
  早川徹; 窪野佑; 若松純一; 玖村朗人, 日本畜産学会大会講演要旨, 123rd, 122, 06 Sep. 2017
  Japanese
• 鶏・牛の各種骨格筋におけるZnPP形成に及ぼす至適pHの探索
  青井綾花; 早川徹; 玖村朗人; 若松純一, 北海道畜産草地学会報, 5, 2, 28, 24 Aug. 2017
  Japanese
• 亜鉛プロトポルフィリン9形成機構のクロマトグラフィによる検証
  齋藤貴洋; 早川徹; 玖村朗人; 若松純一, 日本畜産学会大会講演要旨, 122nd, 192, 28 Mar. 2017
  Japanese
• 食肉由来消化・吸収ペプチドの畜種による違い
  中原健人; 早川徹; 玖村朗人; 若松純一, 日本畜産学会大会講演要旨, 122nd, 193, 28 Mar. 2017
  Japanese
• ホエイ固形培地上における食用Penicillium属由来のリパーゼ産生
  佐藤恵実; 町谷泰紀; 早川徹; 曾根輝雄; 若松純一; 木村彰; 玖村朗人, 日本農芸化学会大会講演要旨集(Web), 2017, ROMBUNNO.3A05p10 (WEB ONLY), 05 Mar. 2017
  Japanese
• The identification of myosin rod region involved in the solubilization under the low ionic strength condition
  早川徹, 食肉に関する助成研究調査成果報告書, 34, 29‐33, Nov. 2016
  Japanese
• ミオシンのヒスチジンによる水溶化現象
  早川徹, 食肉の科学, 57, 1, 19‐24, 24, 30 Jun. 2016
  日本食肉研究会, Japanese
• ミオシンの水溶化現象における尾部領域の表面電荷の影響
  早川徹; 尾嶋孝一; 竹内薫; 島田謙一郎, 日本畜産学会大会講演要旨, 121st, 215, 27 Mar. 2016
  Japanese
• The identification of myosin rod region involved in the solubilization under the low ionic strength condition
  早川徹, 食肉に関する助成研究調査成果報告書, 33, 79, 83, Nov. 2015
  Japanese
• 日本短角種去勢牛の早期出荷は肉質に影響を及ぼさない
  竹内薫; 中江佑; 韓圭鎬; 福島道広; 早川徹; 口田圭吾; 島田謙一郎, 日本畜産学会大会講演要旨, 120th, 106, 11 Sep. 2015
  Japanese
• 牛骨とエゾシカ骨より調製したスープストックの品質に関する検討
  菊池亨; 韓圭鎬; 福島道広; 早川徹; 島田謙一郎, 日本畜産学会大会講演要旨, 119th, 241, 28 Mar. 2015
  Japanese
• 微生物資材を用いたふん尿処理に伴う臭気低減化の検討
  川上秋桜; 中村有美; 早川徹; 島田謙一郎; 韓圭鎬; 山本一夫; 関山真一; 合屋佳代; 上坂欽也; 佐々木勝彦; 西村直道; 福島道広, 北海道畜産草地学会報, 2, 146, 31 Mar. 2014
  Japanese
• エゾシカ骨より調製したスープストックの品質に関する研究
  菊池亨; 小林彩花; 韓圭鎬; 福島道広; 早川徹; 島田謙一郎, 日本畜産学会大会講演要旨, 117th, 111, 09 Sep. 2013
  Japanese
• Dietary L-Cysteine Improves the Antioxidative Potential and Lipid Metabolism in Rats Fed a Normal Diet
  Seulki Lee; Kyu-Ho Han; Yumi Nakamura; Sakura Kawakami; Ken-ichiro Shimada; Touru Hayakawa; Hirotake Onoue; Michihiro Fukushima, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1430, 1434, Jul. 2013
  English
• 豚肉中に残留する血液量の推定
  永井孝典; 早川徹; 韓圭鎬; 福島道広; 島田謙一郎, 北海道畜産草地学会報, 1, 80, 29 Mar. 2013
  Japanese
• ベーコン塩漬時のアズキポリフェノールの浸透について
  島田謙一郎; 高橋佑佳; 韓圭鎬; 早川徹; 福島道広, 日本畜産学会大会講演要旨, 116th, 199, 28 Mar. 2013
  Japanese
• ミオシンの水溶化機構に関する研究
  早川 徹; 安川 裕也; 吉田 有里; 若松 純一; 西邑 隆徳, 食肉の科学, 53, 1, 144, 147, 30 Jun. 2012
  日本食肉研究会, Japanese
• ミオシンの水溶化機構に関する研究
  早川徹; 安川裕也; 吉田有里; 若松純一; 西邑隆徳, 日本食肉研究会総会提出議案及び大会講演要旨, 53rd, 36, 39, 2012
  Japanese
• 低イオン強度下におけるミオシンの溶解性に及ぼすpHとL‐ヒスチジンの影響
  安川裕也; 西邑隆徳; 若松純一; 早川徹, 日本畜産学会大会講演要旨, 114th, 178, 26 Aug. 2011
  Japanese
• L‐ヒスチジンを含む中性低イオン強度溶液におけるミオシンの水溶化について
  早川徹; 若松純一; 西邑隆徳, 食肉の科学, 52, 1, 116, 119, 30 Jun. 2011
  Japanese
• Rheological properties of heat-induced gels of myosin solubilized in a low ionic strength solutioncontaining L-histidine
  Yoshida Y; Hayakawa T; Wakamatsu J; Iwasaki T; Kaneda I; Nishimura T, Proceeding of 57th International Conference of Meat Science and Technology, 1, 172, 2011
  English
• L-ヒスチジンを含む中性低イオン強度溶液におけるミオシンの水溶化について (第52回日本食肉研究会大会発表要旨)
  早川 徹; 若松 純一; 西邑 隆徳, 食肉の科学, 52, 1, 116, 119, 2011
  日本食肉研究会, Japanese
• 水溶化ミオシンの加熱ゲル化特性
  吉田有里; 早川徹; 若松純一; 岩崎智仁; 西邑隆徳, 日本畜産学会大会講演要旨, 112th, 118, 28 Mar. 2010
  Japanese
• L‐ヒスチジンおよびイオン強度がミオシンの存在形態に及ぼす影響
  早川徹; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 112th, 118, 28 Mar. 2010
  Japanese
• 低イオン強度下におけるL‐メロミオシン分子の性状に及ぼすL‐ヒスチジンの影響
  早川徹; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 111th, 90, 28 Sep. 2009
  Japanese
• Effect of porcine arterial elastin peptide to the moisture content of mice skin
  HAYAKAWA Toru; SATO Mikako; SAIGA EGUSA Ai; TAKAHATA Yoshihisa; MORIMATSU Fumiki; NOMURA Yoshihiro, Nihon Chikusan Gakkaiho, 80, 2, 215, 222, 25 May 2009
  We prepared hydrolysate of elastin from porcine aorta and evaluated its effect on skin by oral administration. In this study, the photoaging model which hairless mice were exposed by ultraviolet-B was adopted as a model of skin aging. Seven-week-old male hairless mice were fed a commercial diet and water for 63 days, and a hydrolysate dissolved in distilled water was adiministered. Ultraviolet-B irradiations were done 3 times per week. Moisture content of back skin was measured once or twice per week. After the administration term, skin pieces were taken from back of mouse, and then histopathological analysis was done and amino acid composition of skin was determined. Significant increases of skin moisture were observed in groups of the mixture of elastin peptide and collagen peptide and of collagen peptide after 52 and 55 days. In the administration of elastin peptide, skin moisture tended to increase. From the histopathological analysis, thickness of epidermis induced by ultrabiolet-B irradiation was depressed by the administration of the mixture of elastin and collagen peptide. Desmosine and isodesmosine content in skin was also depressed by the administration of the mixture of elastin and collagen peptide and of the collagen peptide only, while those of control mice irradiated ultraviolet-B was increased. Compared with each administration of elastin peptide and collagen peptide, the administration of mixture of these peptides in ratio of these skin contents or near ratio gave synergism, and then the improvement of skin condition, such as skin moisture and thickness of epidermis, against photoaging was observed. These results indicated that elastin peptide increased the effect of the administration of collagen peptide on skin moisture., Japanese Society of Animal Science, Japanese
• L‐ヒスチジンを含む低イオン強度溶液へのミオシン溶解機構の解明
  早川徹; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 110th, 7, 27 Mar. 2009
  Japanese
• Hypotensive Action of Chicken Collagen Hydrolysate in Lactic Acid Beverage on Mildly Hypertensive Subjects
  KOUGUCHI Tomomi; OHMORI Takashi; HAYAKAWA Toru; TAKAHATA Yoshihisa; MORIMATSU Fumiki; KAJIMOTO Yoshitaka, Journal of Japanese Society of Clinical Nutrition, 29, 4, 414, 424, 20 Jul. 2008
  日本臨床栄養学会, Japanese
• Hypotensive Action of Chicken Collagen Hydrolysate in Lactic Acid Beverage on Mildly Hypertensive Subjects
  KOUGUCHI Tomomi; OHMORI Takashi; HAYAKAWA Toru; TAKAHATA Yoshihisa; MORIMATSU Fumiki; KAJIMOTO Yoshitaka, Journal of Japanese Society of Clinical Nutrition, 29, 4, 414, 424, 20 Jul. 2008
  日本臨床栄養学会, Japanese
• Safety of Excess Administration of Lactic Acid Beverage Containing Chicken Collagen Hydrolysate
  河口友美; 大森丘; 早川徹; 高畑能久; 前山佳昭; 梶本佳孝; 森松文毅, 薬理と治療, 36, 6, 549, 559, 20 Jun. 2008
  Japanese
• Hypotensive Effects and Safety of Intake of Lactic Acid Beverage Containing Chicken Collagen Hydrolysate in Subjects with Mild Hypertension or High-normal Blood Pressure
  河口友美; 大森丘; 早川徹; 高畑能久; 前山佳昭; 梶本佳孝; 北風政史; 森松文毅, 薬理と治療, 36, 6, 561, 575, 20 Jun. 2008
  Japanese
• 豚由来エラスチンペプチドの長期摂取が皮膚に及ぼす影響
  神尾美智子; 鬼塚英一郎; 早川徹; 佐藤美佳子; 高畑能久; 森松文毅; 佐藤雄二, 日本栄養・食糧学会大会講演要旨集, 62nd, 231, 01 Apr. 2008
  Japanese
• 鶏コラーゲン加水分解物(C‐COP)の安全性について
  清水宗茂; 早川徹; 河口友美; 雑賀愛; 大森丘; 高畑能久; 森松文毅, 日本栄養・食糧学会大会講演要旨集, 62nd, 278, 278, 01 Apr. 2008
  (公社)日本栄養・食糧学会, Japanese
• 鶏コラーゲン加水分解物(C‐COP)によるeNOS活性化作用
  伊東亜衣; 早川徹; 雑賀愛; 河口友美; 清水宗茂; 大森丘; 高畑能久; 森松文毅; 西村敏英, 日本栄養・食糧学会大会講演要旨集, 62nd, 272, 272, 01 Apr. 2008
  (公社)日本栄養・食糧学会, Japanese
• 鶏コラーゲン加水分解物(C‐COP)を配合した乳酸菌飲料の軽症高血圧者に対する効果
  河口友美; 早川徹; 大森丘; 高畑能久; 森松文毅; 梶本佳孝, 日本栄養・食糧学会大会講演要旨集, 62nd, 207, 01 Apr. 2008
  Japanese
• 豚エラスチンペプチドの血管保全作用
  早川徹; 雜賀愛; 河口友美; 大森丘; 高畑能久; 森松文毅, 日本畜産学会大会講演要旨, 109th, 8, 27 Mar. 2008
  Japanese
• 機能性食品素材の近況 畜産由来の機能性食品素材の近況
  早川徹, ジャパンフードサイエンス, 47, 1, 33, 40, 05 Jan. 2008
  日本食品出版, Japanese
• An Angiotensin I-converting Enzyme (ACE)-inhibitory Peptide Derived from Chicken Collagen Hydrolysate Lowers Blood Pressure in Spontaneously Hypertensive Rats
  Koji Iwai; Ai Saiga-Egusa; Toru Hayakawa; Muneshige Shimizu; Yoshihisa Takahata; Fumiki Morimatsu, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 55, 12, 602, 605, 2008
  Japanese
• 鶏コラーゲン加水分解物(C‐COP)の高齢高血圧自然発症ラットへの投与における血管保全効果について
  早川徹; 雜賀愛; 河口友美; 大森丘; 高畑能久; 森松文毅, 機能性食品と薬理栄養, 4, 5, 330, 30 Nov. 2007
  Japanese
• 豚由来エラスチンペプチドの経口投与による光老化モデルマウス皮膚への影響
  早川徹; 佐藤三佳子; 雜賀愛; 高畑能久; 森松文毅; 野村義宏, 日本畜産学会大会講演要旨, 108th, 86, 26 Sep. 2007
  Japanese
• Chicken breast extract and carnosine improve learning performance in mice.
  Tomonaga S; Hayakawa T; Oikawa D; Sato M; Takahata Y; Morimitsu F; Furuse M, 53rd International Congress of Meat Science and Technology, Aug. 2007
  English, Summary national conference
• エラスチンペプチドの開発と機能性について
  早川徹; 佐藤三佳子; 雜賀愛; 高畑能久; 森松文毅, 食肉の科学, 48, 1, 145, 150, 30 Jun. 2007
  日本食肉研究会, Japanese
• エラスチンペプチドの開発と機能性について
  早川 徹; 佐藤 三佳子; 雜賀 愛; 高畑 能久; 森松 文毅, 食肉の科学, 48, 1, 145, 150, 30 Jun. 2007
  日本食肉研究会, Japanese
• 豚プラセンタエキスの安全性について
  佐藤三佳子; 早川徹; 前村公彦; 高畑能久; 森松文毅, 日本栄養・食糧学会大会講演要旨集, 61st, 262, 20 Apr. 2007
  Japanese
• トリ胸肉抽出物の単回経口投与がラットの脳内遊離アミノ酸およびジペプチド含量に及ぼす影響
  友永省三; 前村公彦; 山根春香; 早川徹; 佐藤三佳子; 高畑能久; 森松文毅; 古瀬充宏, 日本栄養・食糧学会大会講演要旨集, 61st, 259, 20 Apr. 2007
  Japanese
• エラスチンペプチド経口摂取後のヒト血中動態
  岩井浩二; 早川徹; 佐藤三佳子; 高畑能久; 森松文毅, 日本栄養・食糧学会大会講演要旨集, 61st, 121, 20 Apr. 2007
  Japanese
• 豚由来エラスチンペプチドの安全性について
  早川徹; 佐藤三佳子; 高畑能久; 森松文毅, 日本栄養・食糧学会大会講演要旨集, 61st, 262, 20 Apr. 2007
  Japanese
• 鶏コラーゲン加水分解物の血管保全作用
  雑賀愛; 早川徹; 河口友美; 高畑能久; 森正文毅, 日本栄養・食糧学会大会講演要旨集, 61st, 267, 20 Apr. 2007
  Japanese
• 豚由来エラスチンペプチドの摂取によるマウス皮膚粘弾性への影響
  早川徹; 佐藤三佳子; 高畑能久; 森松文毅; 野村義宏, 日本畜産学会大会講演要旨, 107th, 134, 27 Mar. 2007
  Japanese
• トリ胸肉抽出物(CBEX)の経口投与がラットの脳内カルノシンおよびアンセリン含量に及ぼす影響
  友永省三; 早川徹; 山根春香; 前村公彦; 佐藤三佳子; 高畑能久; 森松文毅; 古瀬充宏, 日本畜産学会大会講演要旨, 107th, 4, 27 Mar. 2007
  Japanese
• 鶏コラーゲン加水分解物(C‐COP)の血圧が高めの方に対する効果
  雜賀愛; 岩井浩二; 早川徹; 河口友美; 高畑能久; 森松文毅, 日本農芸化学会大会講演要旨集, 2007, 282, 05 Mar. 2007
  Japanese
• アンチエイジングをターゲットとした畜産物由来の機能性食品
  早川徹, 日本栄養・食糧学会中国・四国支部大会講演要旨集, 40th, 23, 2007
  Japanese
• エラスチンペプチドの開発と機能性について
  早川徹; 佐藤三佳子; 雜賀愛; 高畑能久; 森松文毅, 日本食肉研究会総会提出議案及び大会講演要旨, 48th, 26, 31, 2007
  Japanese
• 新製品開発と新素材 15)機能性食品素材「P‐エラスチン」
  早川徹, Beverage Jpn, 29, 10, 76, 77, 20 Oct. 2006
  Japanese
• トリ胸肉抽出物およびカルノシンの経口投与がマウスの学習行動に及ぼす影響
  友永省三; 早川徹; 及川大地; 佐藤三佳子; 高畑能久; 森松文毅; 橘哲也; 古瀬充宏, 日本栄養・食糧学会総会講演要旨集, 60th, 356, 01 Apr. 2006
  Japanese
• 豚コラーゲンペプチドの血圧上昇抑制作用
  雜賀愛; 岩井浩二; 早川徹; 高畑能久; 森松文毅, 日本栄養・食糧学会総会講演要旨集, 60th, 375, 01 Apr. 2006
  Japanese
• 鶏コラーゲン加水分解物の血圧上昇抑制作用(第2報)
  岩井浩二; 早川徹; 雑賀愛; 高畑能久; 森松文毅, 日本畜産学会大会講演要旨, 106th, 163, 20 Mar. 2006
  Japanese
• 鶏コラーゲン加水分解物の血圧上昇抑制作用(第1報)
  雑賀愛; 岩井浩二; 早川徹; 高畑能久; 森松文毅, 日本畜産学会大会講演要旨, 106th, 163, 20 Mar. 2006
  Japanese
• 中性低イオン強度下における鶏骨格筋ミオシンの挙動
  早川徹; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 104th, 168, 20 Mar. 2005
  Japanese
• 鶏骨格筋ミオシンの低イオン強度下における挙動
  早川徹; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 103rd, 159, 20 Mar. 2004
  Japanese

• カルシウムの添加がヒスチジンによるミオシン水溶化作用を阻害する
  早川 徹; 窪野 佑; 若松 純一; 玖村 朗人
  日本畜産学会第123回大会, 07 Sep. 2017, Oral presentation
  [Domestic Conference]
• L-ヒスチジンおよびイオン強度がミオシンの存在形態におよぼす影響
  早川 徹; 若松 純一; 西邑 隆徳
  日本畜産学会第112回大会, Mar. 2010, Japanese, Oral presentation
  [Domestic Conference]
• 低イオン強度下におけるL-メロミオシン分子の性状に及ぼすL-ヒスチジンの影響
  早川 徹; 若松 純一; 西邑 隆徳
  日本畜産学会第111回大会, Sep. 2009, Japanese, Oral presentation
  [Domestic Conference]
• Myosin filamment depolymerized in a low ionic strength solution containing L-histidine
  Hayakawa, T; Wakamatsu, J; Nishimura, T; Hattori, A
  55th International Congress of Meat Science and Technology, Aug. 2009, English, Poster presentation
  [International presentation]
• L-ヒスチジンを含む低イオン強度溶液へのミオシン溶解機構の解明
  早川 徹; 若松 純一; 西邑 隆徳; 服部 昭仁
  日本畜産学会第110回大会, Mar. 2009, Japanese, Oral presentation
  [Domestic Conference]
• 豚由来エラスチンペプチドの血管保全作用
  早川 徹; 雑賀 愛; 河口 友美; 大森 丘; 高畑 能久; 森松 文毅
  日本畜産学会第109回大会, Mar. 2008, Japanese, Oral presentation
  [Domestic Conference]
• アンチエイジングをターゲットとした畜産物由来の機能性食品
  早川 徹
  日本栄養・食糧学会 中四国・近畿支部大会, Nov. 2007, Japanese, Invited oral presentation
  [Domestic Conference]
• 豚由来エラスチンペプチドの経口摂取による光老化モデルマウス皮膚への影響
  早川 徹; 佐藤 三佳子; 雑賀 愛; 高畑 能久; 森松 文毅; 野村 義宏
  日本畜産学会第108回大会, Sep. 2007, Japanese, Oral presentation
  [Domestic Conference]
• Functional properties of porcine aortic elastin peptide 'P-Elastin'
  Hayakawa, T; Sato, M; Saiga, A; Takahata, Y; Morimatsu, F
  53rd International Congress of Meat Science and Technology, Aug. 2007, English, Poster presentation
  [International presentation]
• 豚由来エラスチンペプチドの安全性について
  早川 徹; 佐藤 三佳子; 高畑 能久; 森松 文毅
  第61回日本栄養・食糧学会, May 2007, Japanese, Oral presentation
  [Domestic Conference]
• 豚由来エラスチンペプチドの摂取によるマウス皮膚粘弾性への影響
  早川 徹; 佐藤 三佳子; 高畑 能久; 森松 文毅; 野村 義宏
  日本畜産学会第107回大会, Mar. 2007, Japanese, Oral presentation
  [Domestic Conference]
• トリ胸肉抽出物（CBEX）の経口投与がマウスの学習行動に及ぼす影響
  早川 徹; 友永 省三; 及川 大地; 佐藤 三佳子; 高畑 能久; 森松 文毅; 橘 哲也; 古瀬 充宏
  日本抗加齢学会, May 2006, Japanese, Oral presentation
  [Domestic Conference]
• 中性低イオン強度下における鶏骨格筋ミオシンの挙動
  早川 徹; 若松 純一; 西邑 隆徳; 服部 昭仁
  日本畜産学会第104回大会, Mar. 2005, Japanese, Oral presentation
  [Domestic Conference]
• Behavior of chicken breast muscle myosin solubilized in neutral and low ionic strength solution
  Hayakawa, T; Wakamatsu, J; Nishimura, T; Hattori, A
  50th International Congress of Meat Science and Technology, Aug. 2004, English, Poster presentation
  [International presentation]
• 鶏骨格筋ミオシンの低イオン強度下における挙動
  早川 徹; 若松 純一; 西邑 隆徳; 服部 昭仁
  日本畜産学会第103回大会, Mar. 2004, Japanese, Oral presentation
  [Domestic Conference]

• 大学院共通授業科目（一般科目）：自然科学・応用科学, 2024年, 修士課程, 大学院共通科目
• 食品安全・機能性開発学特論, 2024年, 修士課程, 農学院
• 食品安全・機能性開発学特論演習, 2024年, 修士課程, 農学院
• 畜産科学概論, 2024年, 学士課程, 農学部
• 応用食品科学, 2024年, 学士課程, 農学部
• 応用食品科学実験, 2024年, 学士課程, 農学部
• 一般教育演習(ﾌﾚｯｼｭﾏﾝｾﾐﾅｰ), 2024年, 学士課程, 全学教育
• 畜産基礎実験Ⅰ, 2024年, 学士課程, 農学部
• 畜産基礎科学Ⅰ, 2024年, 学士課程, 農学部
• 畜産物利用学実習, 2024年, 学士課程, 農学部

• イミダゾールジペプチドの死後骨格筋における生理機能の解明
  科学研究費助成事業 基盤研究(C)
  01 Apr. 2022 - 31 Mar. 2027
  早川 徹
  日本学術振興会, 基盤研究(C), 北海道大学, 22K05965
• イミダゾール化合物との相互作用によるミオシン分子機能への影響
  科学研究費補助金 若手研究
  Apr. 2018 - Mar. 2021
  早川 徹
  日本学術振興会, Principal investigator, Competitive research funding
• 中性低イオン強度下における鶏骨格筋ミオシンの溶解機構の解明
  特別研究員奨励費
  Apr. 2009 - Mar. 2011
  早川 徹
  これまでの研究により、本来高イオン強度溶液にしか溶解しないミオシンが、L-ヒスチジン(His)の添加により低イオン強度溶液に溶解することを明らかにしたが、その溶解機構は不明なままである。食肉タンパク質の水溶化技術を食品へ応用するためには、食肉の主要なタンパク質であるミオシンの低イオン強度溶液への溶解機構の解明が必須である。そこで、本研究ではミオシンの低イオン強度溶液への溶解機構を解明するために、ミオシンの尾部領域の構造変化とミオシンの溶解におけるHisの作用について検討することとした。本年度はHisを含む低イオン強度溶液におけるLMMの構造の熱安定性について検討したが、高イオン強度溶液中のLMMと差は見られず、その二次構造には変化がないことがわかった。また、ミオシンの水溶化におけるHisの屋用部位について検討するため、Hisの側鎖であるイミダゾール、およびイミダゾールと同じ五員環化合物であるピラゾールを用いた場合のミオシンの溶解度を測定した。その結果、イミダゾールではHisとほぼ同程度にミオシンを溶解することができたが、ピラゾールではほとんどのミオシンが沈澱となり、ミオシンの水溶化にはHisのイミダゾール側鎖が重要な役割を担っていることが明らかとなった。また、タンパク質の溶解性にはpHが大きく関与しているため、ミオシンの水溶化に及ぼすpHの影響について検討した。
  低イオン強度溶液へのミオシンの溶解度はHisの有無に関わらず、pH 3-4では95%以上、pH 5-6では5%以下であった。pH 7以上では、ミオシンの溶解度はpHの上昇に伴い上昇したが、His不在下に比べHis存在下で高く、特にpH 7で、その差は顕著であった。つまり、低イオン強度溶液へのミオシンの溶解性に対するHisの効果は中性pH域において大きいことが示された。
  日本学術振興会, 特別研究員奨励費, 北海道大学, Principal investigator, Competitive research funding, 09J05299