Researcher basic information

• 博士（農学）, 北海道大学, Dec. 2002

• https://researchmap.jp/read0118416?lang=en

• https://jglobal.jst.go.jp/detail?JGLOBAL_ID=200901099352812530
• http://lab.agr.hokudai.ac.jp/cell_tissue_biology/

• 200901099352812530

• Diet-induced thermogenesis
• パルマハム
• 亜鉛プロトポルフィリンIX
• 食肉製品
• プロトポルフィリンIX
• 亜鉛
• 色
• ヘム
• 筋原線維
• タンパク質
• 食肉
• ペプチド
• 筋原線維タンパク質
• 機能性物質
• 食肉タンパク質
• 食肉利用学
• 食肉生化学

• Life Science, Animal production science
• Life Science, Food sciences
• Humanities & Social Sciences, Family and consumer sciences, and culture and living

• 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. 2016, The Ito Foundation, Ito Foundation Award
  WAKAMATSU Jun-ichi
• 2008, 畜産技術協会賞
  Japan

• 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, 178, 3, 209, 215, 03 Sep. 2025, [Peer-reviewed], [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, Apr. 2025, [Peer-reviewed], [Lead author, Corresponding author]
  English, 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, 89, 2, 275, 283, 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, 137, 5, 381, 387, 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.
• Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
  Mar Llauger; Luis Guerrero; Jacint Arnau; Afra Morera; Jun-ichi Wakamatsu; Jose Manuel Lorenzo Rodriguez; RICARD BOU
  Foods, 13, 4, 533, 09 Feb. 2024, [Peer-reviewed]
  English, Scientific journal
• 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], [Last author, Corresponding author], [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], [Last author, Corresponding author], [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.
• 銃捕獲した野生エゾシカの肉質に及ぼす被弾部位と口径の影響
  桒子和洋; 近藤誠司; 木富正裕; 亀井利活; 稲富佳洋; 河合正人; 日置昭二; 鳥羽悠; 早川徹; 玖村朗人; 若松純一
  食肉の科学, 64, 1, 29, 38, Jun. 2023, [Peer-reviewed], [Last author, Corresponding author]
  Japanese, Scientific journal
• 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 = Nihon chikusan Gakkaiho, 94, 1, e13825, 2023, [Peer-reviewed], [International Magazine]
  English, Scientific journal, The heat-induced gelation of actomyosin plays a key role in meat processing. Our previous study showed that L-histidine could affect the characteristics of a heat-induced gel of myosin on a low ionic strength. To apply the specific effect of L-histidine to meat processing, the heat-induced gel properties of actomyosin in the presence of L-histidine were investigated. Actomyosin in a low ionic strength solution containing L-histidine did not form a gel upon heating. The dynamic rheological properties of actomyosin in low ionic strength solutions were distinct depending on the presence or absence of L-histidine. Electron microscopy showed that, heated at 50°C, actomyosin in a low ionic strength solution containing L-histidine remained a filamentous structure. The surface hydrophobicity of actomyosin was stable up to 50°C in a low ionic strength solution containing L-histidine. In conclusion, L-histidine might suppress the aggregation of actomyosin and inhibit heat-induced gelation in a low ionic strength solution.
• 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, [Last author, Corresponding author], [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.
• Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham.
  Jun-Ichi Wakamatsu
  Meat science, 192, 108905, 108905, Oct. 2022, [Peer-reviewed], [Invited], [Lead author, Corresponding author], [International Magazine]
  English, Scientific journal, A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products to improve color without the addition of nitrites or nitrates. Toward that, understanding the mechanisms of formation of ZnPP in nitrite/nitrate-free dry-cured ham would be important. In this lecture, I introduce some of our research group's findings regarding the endogenous and exogenous factors contributing to the formation and distribution of ZnPP in Parma ham and why ZnPP formation is suppressed in common cured meat products.
• 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], [Last author, Corresponding author]
  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], [Last author, Corresponding author], [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.
• 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], [Last author, Corresponding author], [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.
• 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], [Last author, Corresponding author], [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.
• Adjunctive application of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semihard cheese.
  Chintagavongse N; Yoneda T; Ming-Hsuan C; Hayakawa T; Wakamatsu JI; Tamano K; Kumura H
  Journal of the Science of Food and Agriculture, 100, 13, 4834, 4839, Jun. 2020, [Peer-reviewed], [International Magazine]
  English, Scientific journal, BACKGROUND: Some species belonging to the genus Aspergillus have been used in traditional Japanese fermentation foods. A. sojae is the species responsible for high proteolytic activity. Freeze-drying treatments followed by physical disruption enables the pulverisation of mycelia of A. sojae RIB 1045 grown in whey protein base solid media. Through this protocol, intracellular proteases were extracted to compare extracellular protease activity in terms of the reaction pH dependence in the presence or absence of the inhibitors. RESULT: With different sensitivities to inhibitors, intracellular and extracellular proteases showed the highest activity under the acidic region, which was 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 and were allowed to ripen for three 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 were found in CP and FDP experimental cheese, 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: An 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 degree of WSN compared with A. oryzae, as shown in our previous study. This article is protected by copyright. All rights reserved.
• 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
  日本畜産学会報, 91, 4, 389, 394, 2020, [Peer-reviewed], [Last author, Corresponding author]
  Japanese, Scientific journal
• 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], [Last author, Corresponding author], [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], [Last author, Corresponding author]
  English, Scientific journal
• Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content
  Jun-ichi Wakamatsu; Mofassara Akter; Fumika Honma; Toru Hayakawa; Haruto Kumura; Takanori Nishimura
  LWT, 101, 599, 606, Elsevier {BV}, Mar. 2019, [Peer-reviewed], [Lead author, Corresponding author]
  Scientific journal
• Application of red pigment producing edible fungi for development of a novel type of functional cheese
  Kumura, H.; Ohtsuyama, T.; Matsusaki, Y.-H.; Taitoh, M.; Koyanagi, H.; Kobayashi, K.; Hayakawa, T.; Wakamatsu, J.-I.; Ishizuka, S.
  Journal of Food Processing and Preservation, 42, 10, 2018, [Peer-reviewed]
  Scientific journal
• Myosin substitution rate is affected by the amount of cytosolic myosin in cultured muscle cells
  Koichi Ojima; Emi Ichimura; Yuya Yasukawa; Mika Oe; Susumu Muroya; Takahiro Suzuki; Jun-ichi Wakamatsu; Takanori Nishimura
  ANIMAL SCIENCE JOURNAL, 88, 11, 1788, 1793, Nov. 2017, [Peer-reviewed]
  English, Scientific journal
• Enhancement of sperm motility and viability by turmeric by-product dietary supplementation in roosters
  Wenjing Yan; Chihiro Kanno; Eiki Oshima; Yukiko Kuzuma; Sung Woo Kim; Hanako Bai; Masashi Takahashi; Yojiro Yanagawa; Masashi Nagano; Jun-ichi Wakamatsu; Manabu Kawahara
  ANIMAL REPRODUCTION SCIENCE, 185, 195, 204, Oct. 2017, [Peer-reviewed]
  English, Scientific journal
• ターメリック製造副産物の給与がニワトリ精子運動能に及ぼす影響
  厳 文静; 菅野 智裕; 葛間 風花子; 大嶋 栄喜; 唄 花子; 高橋 昌志; 柳川 洋二郎; 永野 昌志; 若松 純一; 川原 学
  北海道畜産草地学会報, 4, 2, 26, 26, 北海道畜産草地学会, Aug. 2016
  Japanese
• Diet-Induced Thermogenesis and Expression Levels of Thyroid Hormone Target Genes and Their Products in Rats Differ between Meat Proteins
  Misako Ezoe; Jun-ichi Wakamatsu; Yoshihisa Takahata; Takanori Hasegawa; Fumiki Morimatsu; Takanori Nishimura
  JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY, 62, 2, 93, 100, Apr. 2016, [Peer-reviewed], [Corresponding author]
  English, Scientific journal
• Effect of zinc protoporphyrin IX on dietary zinc bioavailability
  WAKAMATSU JUN'ICHI; KATO AYANA; EZOE MISAKO; NISHIMURA TAKANORI
  日本畜産学会報, 86, 4, 481, 489, 25 Nov. 2015, [Peer-reviewed], [Lead author, Corresponding author]
  Japanese
• Dynamics of myosin replacement in skeletal muscle cells
  Koichi Ojima; Emi Ichimura; Yuya Yasukawa; Jun-ichi Wakamatsu; Takanori Nishimura
  AMERICAN JOURNAL OF PHYSIOLOGY-CELL PHYSIOLOGY, 309, 10, C669, C679, Nov. 2015, [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]
  English, Scientific journal
• A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products
  Jun-ichi Wakamatsu; Naoko Murakami; Takanori Nishimura
  ANIMAL SCIENCE JOURNAL, 86, 5, 547, 552, May 2015, [Peer-reviewed], [Lead author, Corresponding author]
  English, Scientific journal
• Comparative study of muscle regeneration following cardiotoxin and glycerol injury
  Mohamed A. A. Mahdy; Hsiao Yin Lei; Jun-Ichi Wakamatsu; Yoshinao Z. Hosaka; Takanori Nishimura
  ANNALS OF ANATOMY-ANATOMISCHER ANZEIGER, 202, 18, 27, 2015, [Peer-reviewed]
  English, Scientific journal
• Postprandial Thermic Effect of Chicken Involves Thyroid Hormones and Hepatic Energy Metabolism in Rats
  Jun-ichi Wakamatsu; Naomasa Takabayashi; Misako Ezoe; Takanori Hasegawa; Tatsuya Fujimura; Yoshihisa Takahata; Fumiki Morimatsu; Takanori Nishimura
  JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY, 59, 6, 516, 525, Dec. 2013, [Peer-reviewed], [Lead author, Corresponding author]
  English, Scientific journal
• Decorin activates Akt downstream of IGF-IR and promotes myoblast differentiation
  Keisuke Suzuki; Yasuhiro Kishioka; Jun-Ichi Wakamatsu; Takanori Nishimura
  Animal Science Journal, 84, 9, 669, 674, Sep. 2013, [Peer-reviewed]
  English, Scientific journal
• Laminin binds to myostatin and attenuates its signaling
  Naofumi Yasaka; Keisuke Suzuki; Yasuhiro Kishioka; Jun-ichi Wakamatsu; Takanori Nishimura
  ANIMAL SCIENCE JOURNAL, 84, 9, 663, 668, Sep. 2013, [Peer-reviewed]
  English, Scientific journal
• Effects of meat species on the postprandial thermic effect in rats
  Jun-ichi Wakamatsu; Ryoji Fujii; Kimikazu Yamaguchi; Syouhei Miyoshi; Takanori Nishimura; Akihito Hattori
  ANIMAL SCIENCE JOURNAL, 84, 5, 416, 425, 2013, [Peer-reviewed], [Lead author, Corresponding author]
  English, Scientific journal
• Myostatin regulates proliferation and extracellular matrix mRNA expression in NIH3T3 fibroblasts
  Yoshinao Z. Hosaka; Mika Ishibashi; Jun-ichi Wakamatsu; Masato Uehara; Takanori Nishimura
  BIOMEDICAL RESEARCH-TOKYO, 33, 6, 355, 361, Dec. 2012, [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]
  English, Scientific journal
• Effect of liquid straight whey feeding on reproductive performance, productivity and carcass characteristics of pigs in a commercial pig farm
  TAKAHAGI YOICHI; IWABUCHI OSAMU; SUKEGAWA SHIN; NAKAEBISU TAKASHI; KOSHIDA YUZO; WAKAMATSU JUN'ICHI; FUJIMURA TATSUYA; ISHIGURO TOMOKO; MURAKAMI HIROSHI; IIMURA YUJI; KOBAYASHI YASUO; MORIMATSU FUMIKI; KAWASHIMA TOMOYUKI; HISHINUMA TAKESHI
  日本畜産学会報, 82, 3, 325, 331, Japanese Society of Animal Science, Aug. 2011, [Peer-reviewed]
  Japanese, An enormous amount of whey is discharged from daily factories, and farms in which pigs are fed with whey are increasing because of its high protein content and nutritive value. However, effects of whey feeding have not been fully investigated. In the present study, we investigated the reproductive performance, the productivity and the carcass characteristics of pigs fed with commercial formula feed supplemented with liquid straight whey. Sows were fed with three to five L of liquid straight whey per day per head. Litter size, rate of return to estrus within seven days and conception rate of whey-fed sows were significantly higher than those of control sows : they improved by 0.2 heads (P < 0.001), 3.2% (P < 0.05) and 3.4% (P < 0.001), respectively, in whey-fed sows. One point three to 1.5 L per day per head of liquid straight whey was fed to fattening pigs. Shipping age of whey-fed pigs was significantly younger than that of control pigs (3.4 days, P < 0.05). Significant differences in the carcass characteristics between whey-fed and control pigs were not observed. Meanwhile, when 0.2 L per day per head of liquid straight whey was fed to pigs only in the weaning period, shipping age and daily gain were not improved in whey-fed pigs. Significant differences in the carcass characteristics were not observed either. These results showed that liquid straight whey feeding is effective in improving the reproductive performance of sows in a commercial pig farm. Improvement of productivity was also observed when whey was fed to fattening pigs.
• Effect of liquid whey feeding on fecal microbiota of mature and growing pigs
  Yasuo Kobayashi; Aya Itoh; Kanae Miyawaki; Satoshi Koike; Osamu Iwabuchi; Yuji Iimura; Yuri Kobashi; Tomoyuki Kawashima; Junichi Wakamatsu; Akihito Hattori; Hiroshi Murakami; Fumiki Morimatsu; Takashi Nakaebisu; Takeshi Hishinuma
  ANIMAL SCIENCE JOURNAL, 82, 4, 607, 615, 2011, [Peer-reviewed]
  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]
  English, Scientific journal
• Interaction between myostatin and extracellular matrix components
  Takayuki Miura; Yasuhiro Kishioka; Jun-ichi Wakamatsu; Akihito Hattori; Takanori Nishimura
  ANIMAL SCIENCE JOURNAL, 81, 1, 102, 107, 2010, [Peer-reviewed]
  English, Scientific journal
• Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX
  Jun-ichi Wakamatsu; Nobutaka Hayashi; Takanori Nishimura; Akihito Hattori
  MEAT SCIENCE, 84, 1, 125, 128, Jan. 2010, [Peer-reviewed], [Lead author, Corresponding author]
  English, Scientific journal
• Effect of L-histidine and ionic strength on disassembly of myosin filaments
  Proceeding ICoMST2010, B026, 2010
  English, International conference proceedings
• Thermic effect of chicken
  Proceeding ICoMST2010, B026, 2010
  English, International conference proceedings
• Effects of liquid whey supplement on the productivity of pigs in a commercial pig farm
  KOBASHI Yuri; ISHIGURO Tomoko; WAKAMATSU Junichi; OKUMURA Tomoyuki; TAKAHAGI Yoichi; IWABUCHI Osamu; IIMURA Yuji; KAWASHIMA Tomoyuki; KOBAYASHI Yasuo; HATTORI Akihito; MURAKAMI Hiroshi; MORIMATSU Fumiki
  Nihon Chikusan Gakkaiho, 80, 4, 443, 450, 社団法人日本畜産学会, Nov. 2009, [Peer-reviewed]
  Japanese, The productivity of pigs given commercial formula feed supplemented with liquid whey, which was discharged from a dairy factory, was examined. A total of 66 weaned piglets from 9 litters were divided into the group of pigs given commercial formula feed supplemented with liquid whey (Whey) and the group given commercial formula feed alone (CN), considering possible hereditary interference. A total of 267 L of liquid whey was given per animal. Body weight was measured periodically. The blood sample was taken to compare innate immune function between the Whey group and CN group immediately before shipment of pigs. Mean body weight at ages of 65 days and 173 days was significantly higher in the Whey group than in the CN group (P < 0.05). Daily weight gain was significantly higher in the Whey group at ages from 29 to 65 days (P < 0.01) and from 105 to 173 days (P < 0.05), as compared with the control group. There were no significant differences in carcass traits of meat quality or innate immune function between the Whey group and the CN group. These results showed that liquid whey supplement allows acceleration of age at slaughter without affecting carcass traits or meat quality and is useful in improving the productivity of pigs.
• 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]
  English, Scientific journal
• Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC
  Jun-ichi Wakamatsu; Hiroko Odagiri; Takanori Nishimura; Akihito Hattori
  MEAT SCIENCE, 82, 1, 139, 142, May 2009, [Peer-reviewed]
  English, Scientific journal
• Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite
  Jun-Ichi Wakamatsu; Juichi Uemura; Hiroko Odagiri; Jun Okui; Nobutaka Hayashi; Shoji Hioki; Takanori Nishimura; Akihito Hattori
  ANIMAL SCIENCE JOURNAL, 80, 2, 198, 205, Apr. 2009, [Peer-reviewed]
  English, Scientific journal
• Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork
  Takanori Nishimura; Suhong Fang; Jun-ichi Wakamatsu; Koui Takahashi
  ANIMAL SCIENCE JOURNAL, 80, 1, 85, 90, Feb. 2009, [Peer-reviewed]
  English, Scientific journal
• Structural weakening of intramuscular connective tissue during postmortem aging of pork
  Takanori Nishimura; Suhong Fang; Toshiaki Ito; Jun-ichi Wakamatsu; Koui Takahashi
  ANIMAL SCIENCE JOURNAL, 79, 6, 716, 721, Dec. 2008, [Peer-reviewed]
  English, Scientific journal
• Decorin enhances the proliferation and differentiation of myogenic cells through suppressing myostatin activity
  Yasuhiro Kishioka; Mark Thomas; Jun-Ichi Wakamatsu; Akihito Hattori; Mridula Sharma; Ravi Kambadur; Takanori Nishimura
  JOURNAL OF CELLULAR PHYSIOLOGY, 215, 3, 856, 867, Jun. 2008, [Peer-reviewed]
  English, Scientific journal
• Decorin expression in quiescent myogenic cells
  Takanori Nishimura; Kenjiro Nozu; Yasuhiro Kishioka; Jun-ichi Wakamatsu; Akihito Hattori
  BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 370, 3, 383, 387, Jun. 2008, [Peer-reviewed]
  English, Scientific journal
• Inhibition of matrix metalloproteinases suppresses the migration of skeletal muscle cells
  Takanori Nishimura; Kazuki Nakamura; Yasuhiro Kishioka; Yuko Kato-Mori; Jun-ichi Wakamatsu; Akihito Hattori
  JOURNAL OF MUSCLE RESEARCH AND CELL MOTILITY, 29, 1, 37, 44, Jan. 2008, [Peer-reviewed]
  English, Scientific journal
• Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX
  Jun-ichi Wakamatsu; Jun Okui; Nobutaka Hayashi; Takanori Nishimura; Akihito Hattori
  MEAT SCIENCE, 77, 4, 580, 586, Dec. 2007, [Peer-reviewed]
  English, Scientific journal
• Spatiotemporal expression of decorin and myostatin during rat skeletal muscle development
  Takanori Nishimura; Kohei Oyama; Yasuhiro Kishioka; Jun-ichi Wakamatsu; Akihito Hattori
  BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 361, 4, 896, 902, Oct. 2007, [Peer-reviewed]
  English, Scientific journal
• Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham
  Jun-ichi Wakamatsu; Toshiaki Ito; Takanori Nishimura; Akihito Hattori
  MEAT SCIENCE, 76, 2, 385, 387, Jun. 2007, [Peer-reviewed]
  English, Scientific journal
• Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis
  J. Wakamatsu; H. Odagiri; T. Nishimura; A. Hattori
  MEAT SCIENCE, 74, 3, 594, 599, Nov. 2006, [Peer-reviewed]
  English, Scientific journal
• Decorin binds myostatin and modulates its activity to muscle cells
  T Miura; Y Kishioka; J Wakamatsu; A Hattori; A Hennebry; CJ Berry; M Sharma; R Kambadur; T Nishimura
  BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 340, 2, 675, 680, Feb. 2006, [Peer-reviewed]
  English, Scientific journal
• Species and muscle differences in L-carnitine levels in skeletal muscles based on a new simple assay
  K Shimada; Y Sakuma; J Wakamatsu; M Fukushima; M Sekikawa; K Kuchida; M Mikami
  MEAT SCIENCE, 68, 3, 357, 362, Nov. 2004, [Peer-reviewed]
  English, Scientific journal
• Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham
  J Wakamatsu; J Okui; Y Ikeda; T Nishimura; A Hattori
  MEAT SCIENCE, 68, 2, 313, 317, Oct. 2004, [Peer-reviewed]
  English, Scientific journal
• A Zn-porphyrin complex contributes to bright red color in Parma ham
  J Wakamatsu; T Nishimura; A Hattori
  MEAT SCIENCE, 67, 1, 95, 100, May 2004, [Peer-reviewed]
  English, Scientific journal
• Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle
  Yukiko Ito; Shinji Toki; Takashi Omori; Hiroshi Ide; Ryuichi Tatsumi; Jun-Ichi Wakamatsu; Takanori Nishimura; Akihito Hattori
  Animal Science Journal, 75, 1, 59, 65, Feb. 2004, [Peer-reviewed]
  English, Scientific journal
• Effect of skeletal muscle decorin on collagen fibrillogenesis in vitro
  Takanori Nishimura; Ayaka Taneichi; Jun-Ichi Wakamatsu; Akihito Hattori
  Animal Science Journal, 74, 5, 399, 405, Oct. 2003, [Peer-reviewed]
  English, Scientific journal
• The solubilization of myofibrillar proteins of vertebrate skeletal muscle in water
  Yukiko Ito; Ryuichi Tatsumi; Jun-Ichi Wakamatsu; Takanori Nishimura; Akihito Hattori
  Animal Science Journal, 74, 5, 417, 425, Oct. 2003, [Peer-reviewed]
  English, Scientific journal
• Identification and characterization of proteoglycans in bovine neonatal skeletal muscle
  Takanori Nishimura; Eiko Futami; Jun-Ichi Wakamatsu; Akihito Hattori
  Animal Science Journal, 74, 5, 407, 416, Oct. 2003, [Peer-reviewed]
  English, Scientific journal
• Localization of paratropomyosin in chicken skeletal muscle myofibrils and its behavior during postmortem storage of muscles revealed by immunoelectron microscopy
  A Hattori; S Fujimoto; T Nishimura; R Tatsumi; J Wakamatsu; T Ito
  JOURNAL OF MUSCLE FOODS, 14, 1, 1, 10, Mar. 2003, [Peer-reviewed]
  English, Scientific journal
• Presence of ubiquitin in bovine post-mortem cardiac muscle
  M Sekikawa; K Shimada; M Fukushima; T Ishikawa; J Wakamatsu; M Mikami
  FOOD CHEMISTRY, 69, 3, 315, 318, May 2000, [Peer-reviewed]
  English, Scientific journal
• Anti-Fatigue Effects of Beef
  WAKAMATSU Jun-ichi; NAGAO Tetsuji; NUMATA Masahiro; NAKAMURA Toyoo; FUJIMAKI Masao
  Nihon Chikusan Gakkaiho, 68, 6, 579, 586, 社団法人 日本畜産学会, Jun. 1997, [Peer-reviewed]
  Japanese, Scientific journal, The present in vivo study investigated whether beef intake can reduce fatigue of mice by examining exercise load. There was no difference in body weight of all mice in the experimental groups for 5 weeks. There were also no significant differences in the changes of dietary intake among the groups either. The long-term intake of beef and/or beef tallow did not negatively influence mice with regard to appearance, transition of body weight and food intake. The swimming time of mice fed Beef+Beef tallow (BT) was significantly prolonged (p<0.05). That of mice fed Casein+BT tended to be prolonged, but was not significantly different from that of the control (fed Casein+soybean oil (SO)). The hanging time in 3min after forced swimming in mice fed Beef+BT and Casein+BT was significantly prolonged (p<0.05). In 30min after forced swimming, only mice fed Beef+BT showed a significantly prolonged hanging time compared to that of controls (p<0.05). These results suggested that beef, especially lean meat may have an anti-fatigue effect. The glucose and L-lactic acid levels in plasma of mice fed the casein diet remarkably reduced compared to the levels prior to exercise. In the Beef+BT-fed mice, the preexercise glucose level equalled and the pre-exercise and L-lactic acid level was slightly increased compared to the post-exercise levels. The changes in these parameters in the Beef+BT-fed group were less than those in the control group.
• ''Hanpen''-like whipped sausage: Its sensory evaluation and texture
  J Wakamatsu; M Numata; T Nakamura
  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 44, 7, 516, 521, 1997, [Peer-reviewed]
  Japanese, Scientific journal
• CHARACTERIZATION OF A NOVEL 550-KDA PROTEIN IN SKELETAL-MUSCLE OF CHICK-EMBRYO
  A HATTORI; J WAKAMATSU; T ISHII; K KUWAHARA; R TATSUMI
  BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS, 1245, 2, 201, 206, Oct. 1995, [Peer-reviewed]
  English, Scientific journal
• A NOVEL 550-KDA PROTEIN IN SKELETAL-MUSCLE OF CHICK-EMBRYO - PURIFICATION AND LOCALIZATION
  A HATTORI; J WAKAMATSU; T ISHII; K KUWAHARA; R TATSUMI
  BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS, 1245, 2, 191, 200, Oct. 1995, [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
• Nutrition and functionality of meat protein: Difference in thermogenesis after consumption among meat species
  若松純一, アミノ酸研究, 13, 1, 21, 26, Feb. 2020
  食肉の新しい機能性として、摂取した食肉の食後の体熱産生能は畜種により違いがあることを明らかにし、そのメカニズムの一端を紹介した。温熱性食物は単に身体を温めるだけでなく、血流や代謝を促進し、内臓の働きを活発化し、気力を増強し、体内の水分バランスも調整し、その作用の強弱により「熱性」と「温性」に分けられる。羊肉や鶏肉などが温性に分類され、牛肉や豚肉はどちらの作用もない平性に分類される。寒涼性食物は、身体を冷やすだけでなく、炎症の抑制作用や血液の浄化作用、解毒や利尿作用、老廃物の除去作用を有するとされており、馬肉は「寒性」に、兎肉は「涼性」に分類される。鶏肉や羊肉の摂取による体温が上昇する作用には、両者の赤身部分のタンパク質が大きく寄与していることが示唆されている。, 日本アミノ酸学会, Japanese
• Postprandial thermic effect of meat protein
  若松純一; 若松純一, アグリバイオ, 4, 6, 2020
• Studies on the formation and the existence form of zinc protoporphyrin IX in dry-cured ham
  若松純一, 食肉に関する助成研究調査成果報告書, 38, 2020
• 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
• 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
• 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
• 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
• Dietary effect of meat protein on anti‐obesity and lipid metabolism
  若松純一, 食肉に関する助成研究調査成果報告書, 36, 107‐112, Nov. 2018
  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
• 捕獲ストレスに着目したエゾシカの肉質評価の試み
  亀井利活; 稲富佳洋; 宇野裕之; 桑子和洋; 若松純一; 柳川洋二郎; 近藤誠司, 日本哺乳類学会大会プログラム・講演要旨集, 2018, 124, 08 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
• 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
• 食肉・食肉製品に魅せられて
  若松純一, 食肉の科学, 58, 1, 1‐10, 10, 30 Jun. 2017
  日本食肉研究会, Japanese
• 体を温める食肉,冷やす食肉
  若松純一, 日本栄養・食糧学会大会講演要旨集, 71st, 161, 28 Apr. 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
• 胆汁酸誘導性未病状態の脱脂乳チーズによる改善作用
  高橋勇太郎; LEE Dongguen; LEE Yeonmi; JOE Gahyun; 加茂佳恵; 多田幸司; 堀将太; 花井健人; 竹内あかり; 田中愛健; 清水英寿; 若松純一; 原博; 石塚敏; 玖村朗人, 日本農芸化学会大会講演要旨集(Web), 2017, ROMBUNNO.2A08a08 (WEB ONLY), 05 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
• 発酵乳製品用風味強化剤としてのAspergillus oryzaeの応用に関する研究
  細野誠; 齋藤千春; 谷口悠子; 小林謙; 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.3A05p09 (WEB ONLY), 05 Mar. 2017
  Japanese
• Searching for microorganisms with a high ZnPP-forming ability and its application to meat products
  若松純一, 食肉に関する助成研究調査成果報告書, 34, 12‐16, Nov. 2016
  Japanese
• 長期塩漬ハムの風味に寄与する微生物の探索
  森綾音; 鈴木貴弘; 西邑隆徳; 生田稔; 日置昭二; 若松純一, 日本畜産学会大会講演要旨, 121st, 217, 27 Mar. 2016
  Japanese
• 馬肉摂取による体温低下作用に関する研究
  黒田裕介; 鈴木貴弘; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 121st, 216, 27 Mar. 2016
  Japanese
• 国産乳用種牛肉と種々の牛肉に対する消費者嗜好の比較
  名倉直登; 佐々木啓介; 本山三知代; 成田卓美; 中島郁世; 小林美穂; 大江美香; 萩達朗; 尾嶋孝一; 室谷進; 野村将; 渡邊彰; 大井幹記; 宝寄山裕直; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 121st, 211, 27 Mar. 2016
  Japanese
• 亜鉛プロトポルフィリンIX形成能が高い微生物の探索
  大屋桃; 川添穂高; 鈴木貴弘; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 121st, 216, 27 Mar. 2016
  Japanese
• 筋原線維内の太いフィラメントにおけるミオシン分子の置換
  ICHIMURA EMI; OJIMA KOICHI; WAKAMATSU JUN'ICHI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 120th, 42, 11 Sep. 2015
  Japanese
• 国産乳用種牛肉に対する消費者嗜好の多様性
  SASAKI KEISUKE; NAGURA NAOTO; MOTOYAMA MICHIYO; OE MIKA; NAKAJIMA IKUYO; HAGI TATSURO; OJIMA KOICHI; KOBAYASHI MIHO; NOMURA MASARU; MUROYA SUSUMU; AKAMA KYOKO; HAYASHI TAKESHI; OI MIKINORI; FUJIKAWA AKIRA; HOKIYAMA HIRONAO; IKUTA MINORU; HIKI SHOJI; CHIKUNI KOICHI; WAKAMATSU JUN'ICHI; KOBAYASHI KUNIYUKI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 120th, 106, 11 Sep. 2015
  Japanese
• 脂肪細胞との共培養が筋芽細胞の分化に及ぼす影響
  SEO KANGMIN; WAKAMATSU JUN'ICHI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 120th, 93, 11 Sep. 2015
  Japanese
• 鶏肉摂取が末梢体温および末梢血流に及ぼす影響
  EZOE MISAKO; WAKAMATSU JUN'ICHI; OKUMURA TOMOYUKI; MATSUMOTO TAKAYUKI; MORIMATSU FUMIKI, 日本畜産学会大会講演要旨, 119th, 151, 28 Mar. 2015
  Japanese
• 鶏肉エキス摂取後の末梢体温上昇と末梢血流量および血管拡張との関係
  KUSUNOSE MUTSUMI; EZOE MISAKO; OKUMURA TOMOYUKI; MATSUMOTO TAKAYUKI; MORIMATSU FUMIKI; NISHIMURA TAKANORI; WAKAMATSU JUN'ICHI, 日本畜産学会大会講演要旨, 119th, 190, 28 Mar. 2015
  Japanese
• 国産乳用種牛肉と輸入牛肉および和牛肉の消費者嗜好の比較
  NAGURA NAOTO; SASAKI KEISUKE; MOTOYAMA MICHIYO; OE MIKA; NAKAJIMA IKUYO; HAGI TATSURO; OJIMA KOICHI; KOBAYASHI MIHO; NOMURA MASARU; MUROYA SUSUMU; AKAMA KYOKO; HAYASHI TAKESHI; OI MIKINORI; FUJIKAWA AKIRA; HOKIYAMA HIRONAO; IKUTA MINORU; HIDAKA SHOJI; WAKAMATSU JUN'ICHI; KOBAYASHI KUNIYUKI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 119th, 233, 28 Mar. 2015
  Japanese
• 各種豚骨格筋におけるZnPP形成の至適pHと筋線維型との関係
  HONMA FUMIYOSHI; NISHIMURA TAKANORI; WAKAMATSU JUN'ICHI, 日本畜産学会大会講演要旨, 119th, 234, 28 Mar. 2015
  Japanese
• 分子シャペロンが太いフィラメントにおけるミオシン分子の置換に及ぼす影響
  ICHIMURA EMI; OJIMA KOICHI; WAKAMATSU JUN'ICHI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 119th, 223, 28 Mar. 2015
  Japanese
• 国産乳用種牛肉と輸入牛肉および和牛肉の官能特性の比較
  SASAKI KEISUKE; MOTOYAMA MICHIYO; NAGURA NAOTO; NARITA TAKUMI; WAKAMATSU JUN'ICHI; CHIKUNI KOICHI; NISHIMURA TAKANORI, 日本畜産学会大会講演要旨, 119th, 233, 28 Mar. 2015
  Japanese
• Myosin dynamically shuttles between myofibrils and non-myofibrillar cytosol in living skeletal muscle cells.
  E. Ichimura; K. Ojima; Y. Yasukawa; J. Wakamatsu; T. Nishimura, MOLECULAR BIOLOGY OF THE CELL, 26, 2015
  English, Summary international conference
• Replacement of myosin molecules in thick filament of cultured skeletal muscle.
  E. Ichimura; Y. Yasukawa; K. Ojima; J. Wakamatsu; T. Nishimura, MOLECULAR BIOLOGY OF THE CELL, 25, Dec. 2014
  English, Summary international conference
• 発色剤無添加食肉製品であるパルマハム中の新規色素,亜鉛プロトポルフィリンⅨ (2014年度(平成26年)(公社)日本畜産学会創立90周年記念号) -- (90周年記念講演ミニレビュー)
  若松 純一, 日本畜産学会報, 85, 3, 428, 430, Aug. 2014
  日本畜産学会, Japanese
• 鶏肉タンパク質の長期摂取は食餌性肥満ラットの褐色脂肪組織を増量させ白色脂肪組織を減少させる
  EZOE MISAKO; TAKAHATA YOSHIHISA; HASEGAWA TAKANORI; MORIMATSU FUMITAKE; NISHIMURA TAKANORI; WAKAMATSU JUN'ICHI, 日本栄養・食糧学会大会講演要旨集, 68回, 276, 276, Apr. 2014
  (公社)日本栄養・食糧学会, Japanese
• 太いフィラメントにおけるミオシン結合タンパク質の置換様相
  市村恵美; 安川裕也; 尾嶋孝一; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 118th, 154, 27 Mar. 2014
  Japanese
• 亜鉛プロトポルフィリンIXの形成に及ぼす筋線維型の影響
  下田啓介; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 117th, 112, 09 Sep. 2013
  Japanese
• 筋肉内結合組織を培養基質とした脂肪細胞培養系の確立
  雷暁瑩; 鈴木健司; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 117th, 108, 09 Sep. 2013
  Japanese
• 筋細胞との共培養が脂肪前駆細胞の分化に及ぼす影響
  松本しおり; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 116th, 207, 28 Mar. 2013
  Japanese
• 太いフィラメント内のミオシン分子はダイナミックに置き換わっている
  安川裕也; 尾嶋孝一; 若松純一; 服部昭仁; 西邑隆徳, 日本畜産学会大会講演要旨, 116th, 95, 28 Mar. 2013
  Japanese
• 赤身型国産牛肉における消費者嗜好の輸入牛肉に対する違い
  佐々木啓介; 本山三知代; 千国幸一; 澤田裕介; 大井幹記; 藤川朗; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 116th, 203, 28 Mar. 2013
  Japanese
• 食肉の食餌誘発性体熱産生能の違いは甲状腺ホルモン分泌に及ぼす赤肉タンパク質の影響の違いに起因する
  江副美紗子; 高畑能久; 長谷川隆則; 森松文毅; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 116回, 99, 99, Mar. 2013
  (公社)日本畜産学会, Japanese
• 酸の種類,pHおよび微生物が亜鉛プロトポルフィリンIX形成に及ぼす影響
  川添穂高; 白石阿紀子; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 115th, 242, Mar. 2012
  Japanese, Summary national conference
• 水溶化ミオシンの表面疎水性およびSH基含量の加熱に伴う変化
  吉田有里; 安川裕也; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 115th, 249, Mar. 2012
  Japanese, Summary national conference
• 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
• 非加熱食肉製品における亜鉛プロトポルフィリンIX形成および色調に及ぼすpHの影響
  川添穂高; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 114th, 180, 26 Aug. 2011
  Japanese
• 脂肪細胞におけるフォリスタチンおよびデコリンの発現
  佐竹光平; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 114th, 157, 26 Aug. 2011
  Japanese
• 食肉中の亜鉛プロトポルフィリンIX形成に寄与する成分の探索
  白石阿紀子; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 114th, 77, 26 Aug. 2011
  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
• ブタ皮下脂肪前駆細胞の分化に及ぼすミオスタチンの影響
  斎藤央; 西邑隆徳; 若松純一, 日本畜産学会大会講演要旨, 114th, 97, 26 Aug. 2011
  Japanese
• 豚生産農場における液状ストレートホエイ給与が繁殖性,生産性および枝肉形質に及ぼす影響
  高萩陽一; 岩渕修; 助川慎; 中胡隆; 越田雄三; 若松純一; 村上博; 飯村裕二; 小林泰男; 森松文毅; 川島知之; 菱沼毅, 日本畜産学会大会講演要旨, 114th, 118, 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, 119, 30 Jun. 2011
  日本食肉研究会, 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
• 生ハムの都, パルマ滞在記
  若松 純一, 食肉の科学, 51, 1, 25, 30, 30 Jun. 2010
  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
• 鶏肉摂取による体熱産生亢進作用に関する検討
  高林尚将; 藤井亮二; 佐藤三佳子; 高畑能久; 森松文毅; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 112回, 119, 119, Mar. 2010
  (公社)日本畜産学会, Japanese
• ブタ皮下脂肪前駆細胞株の増殖・分化に及ぼすミオスタチンの影響
  藤田有加; 中島郁世; 千国幸一; 若松純一; 西邑隆徳, 日本畜産学会大会講演要旨, 111th, 69, 28 Sep. 2009
  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
• 羊肉摂取による体熱産生亢進作用に関する検討
  藤井亮二; 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, 138, 27 Mar. 2009
  Japanese
• 国内豚生産農場におけるホエイを利用した豚肉生産
  小橋有里; 小橋有里; 石黒智子; 高萩陽一; 奥村朋之; 岩渕修; 飯村裕二; 川島知之; 小林泰男; 若松純一; 服部昭人; 村上博; 森松文毅, 日本畜産学会大会講演要旨, 110th, 45, 27 Mar. 2009
  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
• チーズホエイの飲用が豚の糞便菌叢におよぼす影響
  伊藤綾; 小池聡; 小林泰男; 若松純一; 服部昭仁; 岩渕修; 飯村裕二; 小橋有里; 小橋有里; 村上博; 森松文毅; 川島知之, 日本畜産学会大会講演要旨, 110th, 45, 27 Mar. 2009
  Japanese
• Effects of Curing Agents on S-nitrosylation and the Amount of Meat Proteins
  WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 26, 32-36, Dec. 2008
  Japanese
• パルマハムに存在する赤色色素「亜鉛プロトポルフィリンIX」
  若松 純一, 食肉の科学, 49, 2, 157, 169, Nov. 2008
  日本食肉研究会, Japanese, Introduction scientific journal
• ミオスタチンと細胞外マトリックス分子の相互作用
  八坂尚史; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 109th, 139, 27 Mar. 2008
  Japanese
• 線維芽細胞に対するミオスタチンの作用
  石橋美佳; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 109th, 138, 27 Mar. 2008
  Japanese
• ミオシンに対する亜臨界水処理がアミノ酸の遊離およびペプチド生成に及ぼす影響
  浦木健太郎; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 109th, 74, 27 Mar. 2008
  Japanese
• デコリンは筋芽細胞の分化を促進する
  鈴木佳介; 岸岡康博; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 109th, 143, 27 Mar. 2008
  Japanese
• 鶏肉の体熱産生亢進作用に関する検討
  三好祥平; 藤井亮二; 山口公一; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 108th, 87, 26 Sep. 2007
  Japanese
• プロトポルフィリンIX(PPIX)の形成に及ぼす亜硝酸塩の影響
  林宣隆; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 132, 27 Mar. 2007
  Japanese
• 豚各種骨格筋における死後硬直時のサルコメア長に関する研究
  林珍善; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 134, 27 Mar. 2007
  Japanese
• 食肉タンパク質に対する亜臨界水処理がアミノ酸の遊離・分解に及ぼす影響
  浦木健太郎; 高橋潤一; 阿部茂; 錦織孝史; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 131, 27 Mar. 2007
  Japanese
• 二価金属イオン存在下におけるミオスタチンと細胞外マトリックス分子の相互作用
  高石真樹; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 102, 27 Mar. 2007
  Japanese
• パルマハムにおける亜鉛プロトポルフィリンIX(ZPP)の存在形態
  山崎さなえ; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 132, 27 Mar. 2007
  Japanese
• 鹿,鶏,豚および鴨肉摂取後の体熱産生の違いについて
  三好祥平; 山口公一; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 127, 27 Mar. 2007
  Japanese
• 羊,牛および兎肉摂取後の体熱産生の違いについて
  山口公一; 三好祥平; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 127, 27 Mar. 2007
  Japanese
• 乾塩漬ハム製造過程における亜鉛プロトポルフィリンIX(ZPP)形成と酸化還元電位
  植村寿一; 奥井潤; 小田切浩子; 林宣隆; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 107th, 131, 27 Mar. 2007
  Japanese
• Postmortem sarcomere length characterization between Psoas major and Longissimus dorsi muscles in cattle
  I. Zapata; M. Yamaguchi; J. Wakamatsu; A. Hattori; M. Wick, JOURNAL OF ANIMAL SCIENCE, 85, 380, 380, 2007
  English, Summary international conference
• Postmortem sarcomere length characterization between Psoas major and Longissimus dorsi muscles in cattle
  I. Zapata; M. Yamaguchi; J. Wakamatsu; A. Hattori; M. Wick, POULTRY SCIENCE, 86, 380, 380, 2007
  English, Summary international conference
• Postmortem sarcomere length characterization between Psoas major and Longissimus dorsi muscles in cattle
  I. Zapata; M. Yamaguchi; J. Wakamatsu; A. Hattori; M. Wick, JOURNAL OF DAIRY SCIENCE, 90, 380, 380, 2007
  English, Summary international conference
• 亜臨界処理による豚血液利用の実証試験
  沖浦 智紀; 飯倉 一雄; 大石 泰之; 森松 文毅; 若松 純一; 西邑 隆徳; 服部 昭仁; 山田 良司, 食肉の科学, 47, 1, 159, 163, 30 Jun. 2006
  日本食肉研究会, Japanese
• デコリンは筋細胞の増殖を調節している
  野津健次郎; 岸岡康博; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 106th, 135, 20 Mar. 2006
  Japanese
• 亜鉛プロトポルフィリンIX(ZPP)形成に及ぼすpHと遊離亜鉛濃度の影響
  植村寿一; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 106th, 165, 20 Mar. 2006
  Japanese
• 紫色LEDとだいだい色フィルターを用いたパルマハムにおける亜鉛プロトポルフィリンIX(ZPP)の局在の観察
  小田切浩子; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 106th, 165, 20 Mar. 2006
  Japanese
• 食肉製品中のプロトポルフィリンIX(PP IX)の形成について
  奥井潤; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 106th, 165, 20 Mar. 2006
  Japanese
• Matrix Metalloproteinase Inhibitor Suppresses Skeletal Muscle Cell Migration In Vitro
  K. Nakamura; J. Wakamatsu; A. Hattori; T. Nishimura, MOLECULAR BIOLOGY OF THE CELL, 17, 2006
  English, Summary international conference
• 亜臨界処理による豚血液利用の実証試験
  沖浦智紀; 飯倉一雄; 大石泰之; 森松文毅; 若松純一; 西邑隆徳; 服部昭仁; 山田良司, 日本食肉研究会総会提出議案及び大会講演要旨, 47th, 1, 32-36, 163, 2006
  日本食肉研究会, Japanese
• 51st International Congress of Meat Science and Technology(第51回国際食肉科学技術会議)に参加して
  坂田亮一; 島田謙一郎; 西海理之; 若松純一, 食肉の科学, 46, 2, 191, 214, Dec. 2005
  Japanese, Introduction scientific journal
• パルマハム中の亜鉛プロトポルフィリンIX(ZPP)はヘム以外から新たに生成される
  奥井潤; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 105th, 104, 25 Aug. 2005
  Japanese
• 筋細胞におけるマトリックスメタロプロテアーゼの局在
  中村主貴; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 105th, 81, 25 Aug. 2005
  Japanese
• 冷凍肉の通電解凍に及ぼす電流密度の影響
  しょう土龍; 若松純一; 西邑隆徳; 樋元淳一; 服部昭仁, 日本畜産学会大会講演要旨, 105th, 102, 25 Aug. 2005
  Japanese
• reserve cellにおけるデコリンの局在と発現
  野津健次郎; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 105th, 81, 25 Aug. 2005
  Japanese
• 中医学による食肉の分類とエネルギー産生関連物質含量との関連性
  山口公一; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 105th, 105, 25 Aug. 2005
  Japanese
• 豚骨格筋における死後硬直時のサルコメア長の違いに関する研究
  中村幸信; 若松純一; 西邑隆徳; 服部昭仁, 食肉の科学, 46, 1, 140-142, Jun. 2005
  Japanese, Summary national conference
• 食肉の物理化学的特性に及ぼす通電解凍の影響
  蒋士竜; 若松純一; 西邑隆徳; 樋元淳一; 川村周三; 伊藤和彦; 服部昭仁, 日本畜産学会大会講演要旨, 104th, 166, 20 Mar. 2005
  Japanese
• 豚骨格筋I型およびII型筋線維における死後硬直の違いについて
  中村幸信; 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, 167, 20 Mar. 2005
  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
• パルマハム中の亜鉛プロトポルフィリンIX(ZPP)形成機構について
  奥井潤; 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, 167, 20 Mar. 2005
  Japanese
• コネクチンのパラトロポミオシン結合断片の大腸菌での発現と精製
  山之上脈; 松田直; 若松純一; 服部昭仁, 日本畜産学会大会講演要旨, 104th, 180, 20 Mar. 2005
  Japanese
• デコリンはミオスタチンを捕捉しその活性を制御する
  三浦孝之; RAVI KAMBADUR; 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, 212, 20 Mar. 2005
  Japanese
• デコリンはミオスタチンの増殖抑制活性を制御している
  岸岡康博; RAVI KAMBADUR; 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, 212, 20 Mar. 2005
  Japanese
• 筋衛星細胞におけるデコリンの発現と局在
  野津健次郎; 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, 211, 20 Mar. 2005
  Japanese
• 骨格筋の発達に伴うミオスタチンおよびデコリンの発現と局在
  大山弘平; RAVI KAMBADUR; 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, 212, 20 Mar. 2005
  Japanese
• パルマハムにおける亜鉛プロトポルフィリンIX(ZPP)の局在とフェロケラターゼの関与について
  池田有希; 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, 167, 20 Mar. 2005
  Japanese
• 豚骨格筋における死後硬直時のサルコメア長の違いに関する研究
  中村幸信; 若松純一; 西邑隆徳; 服部昭仁, 日本食肉研究会総会提出議案及び大会講演要旨, 46th, 1, 40-42, 142, 2005
  日本食肉研究会, Japanese
• 研究発表 豚骨格筋における死後硬直時のサルコメア長の違いに関する研究 (研究会発表要旨 第46回日本食肉研究会大会発表要旨)
  中村 幸信; 若松 純一; 西邑 隆徳, 食肉の科学, 46, 1, 140, 142, 2005
  日本食肉研究会, Japanese
• Determination of zinc protoporphyrin IX in a new model system without addition of myoglobin
  51st International Congress of Meat Science and Technology (CD-ROM), Th24, 2005
  English, Summary international conference
• Cloning and expression of DNA fragment encoding paratropomyosin binding connectin/titin domains at the A-I junction of a sarcomere
  51st International Congress of Meat Science and Technology (CD-ROM), Th74, 2005
  English, Summary international conference
• Localization of zinc protoporphyrin IX (ZPP) in Parma ham
  WAKAMATSU J., 51st International Congress of Meat Science and Technology (ICoMST), Baltimore, Maryland USA, 2005, F26, 2005
  English, Summary international conference
• Expression and localization of decorin and myostatin during development of rat skeletal muscle
  K Oyama; J Wakamatsu; A Hattori; R Kambadur; M Sharma; T Nishimura, MOLECULAR BIOLOGY OF THE CELL, 15, 303A, 303A, Nov. 2004
  English, Summary international conference
• Decorin rescues myostatin-induced inhibitory action to myogenic cell growth
  Y Kishioka; T Miura; J Wakamatsu; A Hattori; R Kambadur; M Thomas; M Sharma; T Nishimura, MOLECULAR BIOLOGY OF THE CELL, 15, 303A, 303A, Nov. 2004
  English, Summary international conference
• Decorin traps myostatin and regulates its activity to myogenic cells in vitro
  T Miura; Y Kishioka; J Wakamatsu; A Hattori; R Kambadur; A Hennebry; M Sharma; T Nishimura, MOLECULAR BIOLOGY OF THE CELL, 15, 303A, 303A, Nov. 2004
  English, Summary international conference
• 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
• 通電解凍した食肉の品質について
  蒋士竜; 若松純一; 西邑隆徳; 樋元淳一; 川村周三; 伊藤和彦; 井上貞仁; 熊林義晃; 服部昭仁, 日本畜産学会大会講演要旨, 103rd, 187, 20 Mar. 2004
  Japanese
• 骨格筋におけるミオスタチンおよびSmall leucine‐rich proteoglycansの局在
  大山弘平; 若松純一; RAVI K; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 103rd, 151, 20 Mar. 2004
  Japanese
• 豚肉の熟成が筋線維および筋肉内結合組織の加熱変化に及ぼす影響
  安川淳志; 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, 187, 20 Mar. 2004
  Japanese
• 伝統的乾塩漬食肉製品の色素形成機構に関する研究 2.食肉内在酵素の関与とその存在画分について
  池田有希; 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, 164, 20 Mar. 2004
  Japanese
• 豚骨格筋における死後硬直時のサルコメア長と筋線維型の関係について
  中村幸信; 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, 151, 20 Mar. 2004
  Japanese
• 伝統的乾塩漬食肉製品の色素形成機構に関する研究 1.食肉内在成分の関与について
  奥井潤; 池田有希; 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, 163, 20 Mar. 2004
  Japanese
• デコリンは筋管の成熟に関与している
  岸岡康博; 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, 149, 20 Mar. 2004
  Japanese
• デコリンは亜鉛イオン存在下でミオスタチンと相互作用する
  三浦孝之; 若松純一; RAVI K; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 103rd, 151, 20 Mar. 2004
  Japanese
• パルマハムの鮮赤色は亜鉛プロトポルフィリンIXに起因
  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, 164, 20 Mar. 2004
  Japanese
• 骨格筋量制御因子ミオスタチンと細胞外マトリックス成分との相互作用
  三浦孝之; 若松純一; 服部昭仁; KAMBADUR R; 西邑隆徳, マトリックス研究会大会, 51st, 53, 2004
  Japanese
• Behavior of chicken breast muscle myosin solubilized in neutral and low ionic strength solutions
  50th International Congress of Meat Science and Technology (CD-ROM), 1.23., 2004
  English, Summary international conference
• Zinc protoporphyrin IX contributes to the bright red color in Parma ham
  50th International Congress of Meat Science and Technology (CD-ROM), 1.59., 2004
  English, Summary international conference
• 中性低イオン強度下のミオシンにおよぼす超音波処理の影響
  伊藤友季子; 土岐真治; 大森丘; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 226, 20 Mar. 2003
  Japanese
• 単離した結合組織と筋線維の加熱変化について
  安川淳志; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 153, 20 Mar. 2003
  Japanese
• ミオスタチンとデコリンの分子間相互作用のついて
  三浦孝之; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 131, 20 Mar. 2003
  Japanese
• 酸可溶化筋原線維タンパク質の調整法とその性質
  土岐真治; 伊藤友季子; 大森丘; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 226, 20 Mar. 2003
  Japanese
• 通電加熱による冷凍食品の解凍法に関する研究
  蒋士竜; 若松純一; 西邑隆徳; 樋元淳一; 川村周三; 伊藤和彦; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 153, 20 Mar. 2003
  Japanese
• ラット筋衛星細胞の増殖に及ぼすミオスタチンの影響
  岸岡康博; 若松純一; 西邑隆徳; 服部昭仁, 日本畜産学会大会講演要旨, 101st, 131, 20 Mar. 2003
  Japanese
• Research of the 47th International Congress of Meat Science and Technology(Poland Krakow) and the European Meat Industry.
  WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 20, 306-329, Dec. 2002
  Japanese
• Effect of L-carnitine on Lipid Metabolism and the mRNA Levels in Rats Fed Cholesterol-enriched Diet.
  SHIMADA KEN'ICHIRO; FUKUSHIMA MICHIHIRO; WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 20, 255-261, Dec. 2002
  Japanese
• 加熱に伴う食肉の微細構造の変化
  安川淳志; 若松純一; 西邑隆徳; 服部昭仁, 北海道畜産学会大会講演要旨, 58th, 31, 20 Aug. 2002
  Japanese
• アルカリ処理鶏肉を使用した含気食肉製品の開発
  三浦孝之; 若松純一; 沼田正寛; 岩崎智仁; 山本克博; 西邑隆徳; 服部昭仁, 北海道畜産学会大会講演要旨, 58th, 30, 20 Aug. 2002
  Japanese
• 培養筋衛星細胞におけるミオスタチンおよびデコリンの発現
  岸岡康博; 若松純一; 西邑隆徳; 服部昭仁, 北海道畜産学会大会講演要旨, 58th, 31, 20 Aug. 2002
  Japanese
• 新たな食肉製品創出のための食肉タンパク質水可溶化技術の開発
  土岐真治; 伊藤友季子; 大森丘; 井手弘; 若松純一; 西邑隆徳; 服部昭仁, 北海道畜産学会大会講演要旨, 58th, 30, 20 Aug. 2002
  Japanese
• 高脂肪食投与下におけるL‐カルニチンの脂質代謝に及ぼす影響
  島田謙一郎; 今野宗; 渡辺荘子; 福島道広; 関川三男; 中野益男; 三上正幸; 若松純一, 日本栄養・食糧学会総会講演要旨集, 56th, 253, 20 Jun. 2002
  Japanese
• 運動機能を補強する食肉製品の開発について
  野岳一将; 若松純一; 沼田正寛; 中村豊郎, 日本食肉研究会総会提出議案及び大会講演要旨, 43rd, 17-20, 29 Mar. 2002
  Japanese
• 生体内脂質代謝における脂肪酸組成調整飼料の影響
  野岳一将; 若松純一; 沼田正寛, 日本畜産学会大会講演要旨, 100th, 219, 20 Mar. 2002
  Japanese
• 動物骨由来ペプチドのアンギオテンシンI変換酵素阻害効果
  六車三治男; 上島良介; 河原聡; 山内清; 若松純一; 沼田正寛; 中村豊郎, 日本畜産学会大会講演要旨, 100th, 162, 20 Mar. 2002
  Japanese
• 新規食肉加工品素材としてのアルカリ処理鶏肉
  三浦孝之; 永田悠子; 岩崎智仁; 山本克博; 若松純一; 沼田正寛; 中村豊郎, 日本畜産学会大会講演要旨, 100th, 166, 20 Mar. 2002
  Japanese
• L‐カルニチン投与によるラットへの影響
  島田謙一郎; 関川三男; 三上正幸; 福島道広; 中野益男; 若松純一, 日本畜産学会大会講演要旨, 100th, 163, 20 Mar. 2002
  Japanese
• Taste-active Components in Bone Marrow Extracts.
  FUKE SHIN'YA; WAKAMATSU JUN'ICHI; FUJIMAKI MASAO, 食肉に関する助成研究調査成果報告書, 19, 195-200, Dec. 2001
  Japanese
• Effect of L-carnitine on Utilization of Fatty Acid and ATP Production in Cultured Cardiac Myoblasts.
  NISHIMURA TAKANORI; WAKAMATSU JUN'ICHI; TATSUMI RYUICHI; HATTORI AKIHITO, 食肉に関する助成研究調査成果報告書, 19, 228-232, Dec. 2001
  Japanese
• Effect of L-carnitine on Lipid Metabolism and the mRNA Levels in Rats.
  FUKUSHIMA MICHIHIRO; SHIMADA KEN'ICHIRO; NAKANO MASUO; WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 19, 233-239, Dec. 2001
  Japanese
• 動物骨抽出成分による血圧上昇抑制活性の発現
  六車三治男; 上島良介; 河原聡; 山内清; 若松純一; 沼田正寛; 中村豊郎, 日本畜産学会大会講演要旨, 98th, 169, 20 Mar. 2001
  Japanese
• 家畜・家禽の筋肉における遊離カルニチン量の比較
  島田謙一郎; 関川三男; 三上正幸; 福島道広; 若松純一, 日本畜産学会大会講演要旨, 98th, 165, 20 Mar. 2001
  Japanese
• Relationship Between L-carnitine Content and Myofiber Type in Meat.
  SHIMADA KEN'ICHIRO; FUKUSHIMA MICHIHIRO; MIKAMI MASAYUKI; WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 18, 285-289, Dec. 2000
  Japanese
• Studies on L-carnitine Uptake and Proliferation of Myogenic Stem Cells Subjected to Mechanical Stretches.
  NISHIMURA TAKANORI; WAKAMATSU JUN'ICHI; TATSUMI RYUICHI; HATTORI AKIHITO, 食肉に関する助成研究調査成果報告書, 18, 290-293, Dec. 2000
  Japanese
• 維持透析患者における血清L‐カルニチン濃度と心機能およびQOLの検討 多施設共同研究 第1報
  松上桂子; 石塚史乃; 中村修; 須藤祐司; 永野正史; 斎藤肇; 杉本徳一郎; 正木一伸; 若松純一, 日本透析医学会雑誌, 33, Supplement 1, 850, 25 May 2000
  Japanese
• 透析食におけるL‐カルニチン含有量と素材の選択および調理方法の検討
  久保之理子; 萩原純子; 斎藤肇; 永野正史; 若松純一, 日本透析医学会雑誌, 33, Supplement 1, 663, 25 May 2000
  Japanese
• New trecd of biologically active substances I. Biologically active substances derived from of animal products and their effect.
  WAKAMATSU JUN'ICHI; HONDA KAZUHISA, ジャパンフードサイエンス, 39, 1, 52-59, 59, Jan. 2000
  日本食品出版, Japanese, Introduction commerce magazine
• エゾシカ肉の熟成に伴う筋原線維の変化について
  島田謙一郎; 関川三男; 三上正幸; 若松純一, 北海道畜産学会大会講演要旨, 55th, 26, 18 Aug. 1999
  Japanese
• Cooking Loss of L-Carnitine from Beef
  Proc. 45th Int. Cogr. Meat Sci. Technol., 2, 738, 739, 1999
  English, Summary international conference
• The Functimality of L-Carnitine.
  WAKAMATSU JUN'ICHI, 食品と開発, 33, 10, 43-46, 46, Oct. 1998
  CMPジャパン, Japanese, Introduction commerce magazine
• Diet effect of the beef derivation L - carnitine.
  WAKAMATSU JUN'ICHI, New Food Industry, 40, 9, 1-5, 5, Sep. 1998
  食品資材研究会, Japanese, Introduction commerce magazine
• An Outline of Presentation in the 42nd International Congress of Meat Science and Technology.
  OKITANI AKIHIRO; NISHIMURA TAKANORI; NISHIMURA TOSHIHIDE; WAKAMATSU JUN'ICHI; WATANABE AKIRA, 食肉に関する助成研究調査成果報告書, 15(1996), 436-463, Dec. 1997
  Japanese
• Studies on Several Characteristics of Chinese Meat Products.
  HAYASHI TETSUHITO; REN H; GOTO SUMIO; WAKAMATSU JUN'ICHI, 食肉に関する助成研究調査成果報告書, 15(1996), 285-288, Dec. 1997
  Japanese
• L-カルニチン含有食品素材「カルニッチ」 (特集:今後の活用が期待される食品新素材-2-)
  若松 純一, 食品工業, 40, 24, 42, 47, Dec. 1997
  光琳, Japanese, Introduction commerce magazine
• 第42回国際食肉科学技術会議に出席して
  沖谷 明紘; 西邑 隆徳; 西村 敏英; 若松 純一; 渡辺 彰, 食肉の科学, 38, 1, 69, 86, Jun. 1997
  日本食肉研究会, Japanese, Introduction international proceedings
• 肉・肉製品
  若松 純一, 臨床スポーツ医学 = The journal of clinical sports medicine, 13, 0, 351, 352, Nov. 1996
  Japanese, Introduction commerce magazine
• 牛肉の抗疲労効果について
  若松 純一; 長尾 哲二; 沼田 正寛; 中村 豊郎; 藤巻 正生, 食肉の科学, 37, 1, 134, 137, Jun. 1996
  日本食肉研究会, Japanese, Summary national conference
• Anti-fatigue effect of beef.
  WAKAMATSU JUN'ICHI, 日本食肉研究会総会提出議案及び大会講演要旨, 37th, 15-17, 1996
  Japanese, Summary national conference
• Anti-fatigue Effects of Beef
  Proc. 42nd Int. Cogr. Meat Sci. Technol., 40, 41, 1996
  English, Summary international conference
• Purification and Characterization of A New Protein, 650 kDa Protein, Being in Skeletal Muscle of Chick Embryo.
  WAKAMATSU JUN'ICHI; KUWAHARA KYOKO; HATTORI AKIHITO, 食肉に関する助成研究調査成果報告書, 12(1993), 273-278, Dec. 1994
  Japanese
• 鶏骨格筋に存在する650kDa成分の性質について
  若松純一; 服部昭仁, 日本畜産学会大会講演要旨, 88th, 253, Mar. 1994
  Japanese
• 鶏骨格筋の発生における650kDa成分の発現について (第3報)
  桑原京子; 若松純一; 服部昭仁, 日本畜産学会大会講演要旨, 87th, 182, Mar. 1993
  Japanese
• 鶏骨格筋に存在する650kDa成分の単離・精製とその性質
  若松純一; 桑原京子; 服部昭仁, 日本畜産学会大会講演要旨, 87th, 181, Mar. 1993
  Japanese

• 乳肉卵の機能と利用
  玖村 朗人; 若松 純一; 八田 一; 朝隈 貞樹
  アイ・ケイコーポレーション, 2018, 9784874923542, Japanese
• 肉の機能と科学
  若松 純一
  朝倉出版, Apr. 2015, 9784254435504, Japanese, [Contributor]
• Frontiers of Agricultural Science
  WAKAMATSU Jun-ichi
  Shoukadoh Book Sellers, 2015, [Contributor]
• 最新 畜産ハンドブック
  若松 純一, 9.2 食肉の構造・品質と加工品
  講談社, Jul. 2014, 9784061537392, Japanese, [Contributor]
• 畜産物利用学
  齋藤 忠夫; 根岸 晴夫; 八田 一
  文永堂出版, 2011, 9784830041211, Japanese, [Contributor]
• 食肉用語事典
  日本食肉研究会
  食肉通信社, 2010, 9784879881137, Japanese, [Contributor]
• 栄養・食糧学用語辞典
  日本栄養食糧学会
  建帛社, 2007, 9784767961125, Japanese, [Contributor]
• 畜産食品の事典
  細野 明義; 沖谷 明紘; 吉川 正明; 八田 一
  朝倉書店, 2007, 9784254431001, Japanese, [Contributor]
• 乳肉卵の機能と利用
  阿久澤 良造; 坂田 亮一; 島崎 敬一; 服部 昭仁
  アイ・ケイコーポレーション, 2005, 4874922236, Japanese, [Joint work]
• 畜産食品の事典
  細野 明義; 沖谷 明紘; 吉川 正明; 八田 一
  朝倉書店, 2002, 4254430795, Japanese, [Contributor]
• 食品機能素材 2
  太田 明一
  シーエムシー, 2001, 488231312X, Japanese, [Contributor]
• ハム・ソーセージ図鑑
  ハム・ソーセージ図鑑編集委員; 伊藤記念財団
  伊藤記念財団, 2001, Japanese, [Contributor]
• 食品機能素材 4
  太田 明一
  シーエムシー, 9784781301969, Japanese
• 食品機能素材 3
  太田 明一
  シーエムシー, 4882315386, Japanese

• 肉のかたさを科学的に考えてみよう！
  若松 純一
  北海道食文化研究会第7回セミナー, 14 Jun. 2018, Japanese, Public discourse
  [Invited], [Domestic Conference]
• 肉を食べたい！ 微生物の戦いと葛藤
  若松 純一
  北海道食文化研究会第4回セミナー, 08 Jun. 2017, Japanese, Nominated symposium
  [Invited], [Domestic Conference]
• 体を温める食肉、冷やす食肉
  若松 純一
  第71回日本栄養・食糧学会大会 シンポジウム「 Meet the World of Meat! ～食肉のおいしさ・機能性・遺伝子制御の新展開～ 」, 20 May 2017, Japanese, Nominated symposium
  [Invited], [Domestic Conference]
• 肉の発酵と熟成
  若松 純一
  第二回「食と健康の達人」拠点シンポジウム北海道の発酵～ワインと食～, 20 Aug. 2016, Japanese, Public discourse
  [Invited], [Domestic Conference]
• 発色剤無添加食肉製品であるパルマハム中の新規色素,亜鉛プロトポルフィリンIXについて
  若松純一
  日本畜産学会大会講演要旨, 27 Mar. 2014, Japanese
• 亜鉛プロトポルフィリンIXが発色剤無添加の非加熱食肉製品の色調に寄与する
  若松純一
  日本栄養・食糧学会関東支部大会シンポジウム講演要旨集, 2013, Japanese

• 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
• 畜産食品衛生学, 2024年, 学士課程, 農学部
• 畜産科学概論, 2024年, 学士課程, 農学部
• 細胞組織生物科学, 2024年, 学士課程, 農学部
• 細胞組織生物学実験, 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
• 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
• 基礎畜産物利用学Ⅱ, 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

• ANIMAL SCIENCE AND AGRICULTURE HOKKAIDO
• 日本栄養・食糧学会
• Japan Society for Meat Science and Technology
• 日本畜産学会
• Hokkaido Animal Science and Agriculture Society
• Japanese Society of Nutrition and Food Science
• Japanese Society of Animal Science

• Searching for meat-inherent constituent(s) involved in the insertion of zinc into protoporphyrin IX
  令和7年度研究助成
  Jun. 2025 - Mar. 2026
  The Ito Foundation, Principal investigator, 169
• シカ肉の科学的根拠に基づく品質基準と適切な取り扱い手法の確立
  科学研究費助成事業
  01 Apr. 2022 - 31 Mar. 2025
  松浦 友紀子; 若松 純一; 中下 留美子; 亀井 利活
  日本学術振興会, 基盤研究(C), 国立研究開発法人森林研究・整備機構, 22K05962
• Elucidation of mechanism by which ferrochelatase acts to form zinc protoporphyrin IX in meat and meat products
  研究助成
  Apr. 2023 - Mar. 2024
  The Ito Foundation, Principal investigator, 19
• Development of color improvement technique of meat products by using bacteria with high ZnPP-forming ability
  Grants-in-Aid for Scientific Research
  01 Apr. 2020 - 31 Mar. 2023
  若松 純一
  本研究で見出した、好気的条件下でも亜鉛プロトポルフィリンIX（ZnPP ）を形成できる乳酸菌（LLC、略称とする）は、これまで改善できなかった表層部を含む発酵ドライソーセージ全体の色調を改善できることを示した。本年度は、実用化に向けた各種要因の調査、並びにLLCによる好気的条件下での形成機構を検討した。
  低温での乾燥を行わず高温熟成を行ったドライソーセージでは、LLC添加区では無添加区に比べてZnPP量が増加し、最終製品の断面全体は鮮やかな色調となった。ZnPP量は初めの1週間で最も上昇し、その後はほぼ一定の値となった。同様に、前駆物質であるプロトポルフィリンIX（PPIX）量の上昇も見られた。一方で、低温熟成で製造を行った場合、無添加区とLLC添加区間でZnPP自家蛍光強度および色調に差はなく、乳酸菌による効果は見られなかった。表面のネトや雑菌の増殖を防止する目的で予め低温乾燥を7日間行ったところ、高温熟成を経ても断面全体もしくは外側部分でZnPP形成が促進されなかった。以上より、乳酸菌LLC発酵ドライソーセージにおいてZnPP形成促進による色調改善を行うためには熟成初期の温度と菌の状態が重要であることが示唆された。
  LLCの好気的条件下でのZnPP形成機構については、ヘムから脱鉄して亜鉛を挿入するという経路が同じあったことと、肉中の関与する酵素によって阻害されること、嫌気的条件下ではより一層産生することから、LLCは肉中の好気的ではZnPP形成できないプロセスをバイパス的に補うことにより、ZnPPを酸素の影響に関係なくZnPPを産生させることが示唆された。さらに、菌体だけではなく培養した後の培地成分にも形成促進効果が見られ、菌体外に分泌した酵素だけでなく、代謝産物にも形成促進効果がある可能性が示された。
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (C), Hokkaido University, 20K06356
• Studies on ZnPP formation and color-improvement effect of meat products by food-grade Staphylococcus
  研究助成
  Apr. 2022 - Mar. 2023
  The Ito Foundation, Principal investigator, 54
• Studies on the formation and the existence form of zinc protoporphyrin IX in dry-cured ham (III)
  研究助成
  Apr. 2021 - Mar. 2022
  The Ito Foundation, Principal investigator, 16
• Studies on the formation and the existence form of zinc protoporphyrin IX in dry-cured ham (II)
  研究助成
  Apr. 2020 - Mar. 2021
  The Ito Foundation, Principal investigator, 148
• Studies on the formation and the existence form of zinc protoporphyrin IX in dry-cured ham
  研究助成
  Apr. 2019 - Mar. 2020
  The Ito Foundation, Principal investigator, 33
• 食肉タンパク質の抗肥満および脂質代謝促進効果に関する研究（II）
  平成30年度研究助成
  Apr. 2018 - Mar. 2019
  若松 純一
  公益財団法人伊藤記念財団, Principal investigator, Competitive research funding
• Studies on chicken and sheep meat peptides which contribute to activation of brown adipose tissue and raise body temperature after consumption
  Grants-in-Aid for Scientific Research
  Apr. 2016 - Mar. 2019
  WAKAMATSU Jun-ichi
  In in vivo study, the hydrophilic fraction of chicken artificial-digested peptide was suggested to have thermogenesis activity after consumption. Since there were some difference in meat digested- and absorbed-peptide among animal species. a small amount of animal species-specific peptide digested after consumption might have activity of thermogenesis. However, in vivo study using hepatocyte, the opposite results about gene expression were observed in vivo study. Therefore, it suggests that the digested and absorbed peptide of meat protein, especially chicken, do not increase the body temperature by acting on liver after absorption directly.
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (C), Hokkaido University, Principal investigator, Competitive research funding, 16K08002
• 食肉タンパク質の抗肥満および脂質代謝促進効果に関する研究
  平成29年度研究助成
  Apr. 2017 - Mar. 2018
  若松 純一
  公益財団法人伊藤記念財団, Principal investigator, Competitive research funding
• ZnPP形成能を有する微生物の探索と応用
  平成27年度研究助成
  Jun. 2015 - Mar. 2016
  若松 純一
  伊藤記念財団, Principal investigator, Competitive research funding
• 国産赤身型牛肉である乳用種牛肉の輸入牛肉に対する差別化技術の開発
  14. 平成25年度農林水産業・食品産業科学技術研究推進事業「実用技術開発ステージ」
  2013 - 2015
  佐々木 啓介
  農林水産省, Competitive research funding
• Improvement of chicken meat production by dietary zinc compounds
  Grants-in-Aid for Scientific Research
  2012 - 2014
  HONDA Kazuhisa; WAKAMATSU Jun-ichi
  In the present study, we investigated the effects of dietary supplementation of zinc on growth and meat color in broiler chickens. Dietary supplementation of peptide zinc for 3 weeks significantly increased body weight and breast muscle weight and improved meat color in broiler chicks. On the other hand, dietary supplementation of zinc sulfate and zinc carbonate for 3 weeks did not influence food intake, body weight, breast muscle weight, thigh weight, and meat color in broiler chicks. However, dietary supplementation of peptide zinc for 6 weeks did not influence body weight, breast muscle weight, thigh weight, meat color, and muscle zinc protoporphyrin content in broiler chicks. These results suggest that peptide zinc improves the growth of broiler chickens in the growing period but not in the finishing period.
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (C), Kobe University, Coinvestigator not use grants, Competitive research funding, 24580389
• Effect of zinc protoporphyrin IX on the qualities of meat products without nitrite/nitrate
  Grants-in-Aid for Scientific Research
  2011 - 2013
  WAKAMATSU JUN-ICHI
  We elucidated that ZnPP-formation in meat or meat products is strongly influenced from pH as well as acidifier. As to salami which pH was adjusted by using a certain acidifier, the color was almost same as that of salami with nitrite. In addition, we found several microorganisms that facilitated to form ZnPP in raw meat products. When we investigated the optimum pH to form ZnPP by using various muscles, another optimum pH differing from previous optimum pH was found. ZnPP-formation at the new optimum pH was significantly correlated positively with a proportion of type I muscle fiber. On the other hand, the effect of supplemental zinc by ZnPP was not higher than that of inorganic zinc.
  Japan Society for the Promotion of Science, Grant-in-Aid for Scientific Research (C), Hokkaido University, Principal investigator, Competitive research funding, 23580362
• Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applications
  Grants-in-Aid for Scientific Research(基盤研究(C))
  2008 - 2010
  Jun-ichi WAKAMATSU; 服部 昭仁; Takanori NISHIMURA; Akihito HATTORI
  Our objectives in this study are to elucidate the mechanism by which zinc protoporphyrin IX (ZPP) in meat products with no addition of nitrite or nitrate and to improve the color of meat products by using ZPP. Protoporphyrin IX (PPIX), to which metal ion is not coordinated, was formed both from heme biosynthesis route and heme. It seems to be that nitric oxide (NO) inhibits the formation of PPIX and consequently inhibits the formation of ZPP. Water-soluble component(s) and water-insoluble component(s) in meat are essential for the formation of ZPP. The water-soluble component(s) seems not t...
  Ministry of Education, Culture, Sports, Science and Technology, 基盤研究(C), 北海道大学, Principal investigator, Competitive research funding, 20580288
• Production of additive-free meat products. Investigating into the mechanism leading to good colour dried pork meats without the use of nitrite and nitrate
  The Co-operative Research Programme Fellowship Awards for 2009
  2009 - 2009
  WAKAMATSU Jun-ichi
  Organization for Economic Co-operation and Development (OECD), Principal investigator, Competitive research funding
• 食肉タンパク質のS-ニトロシル化と量的変化に及ぼす発色剤の影響について
  平成19年度研究助成
  Apr. 2007 - Mar. 2008
  WAKAMATSU Jun-ichi
  財団法人伊藤記念財団, Principal investigator, Competitive research funding
• 食肉中のエネルギー代謝促進物質の探索と実用化
  地域イノベーション創出総合支援事業 平成20年度「シーズ発掘試験」A発掘型
  2008 - 2008
  若松 純一
  我々はこれまでの研究から、鶏肉や羊肉の摂取により、体温を上昇させることを確認した。そこで本研究では、鶏肉および羊肉による体温上昇機構を明らかにすることと有効成分を特定することを目的とし、動物実験を行って血液生化学検査、各種プロテオーム解析等により検討する。これにより、鶏肉および羊肉の機能を科学的に解明し、「食」を通じた生活の質改善を図るとともに、必要に応じて有効成分を抽出・濃縮し、エネルギー代謝改善のサプリメントの開発につなげる。
  独立行政法人科学技術振興機構, 北海道大学, Principal investigator, Competitive research funding
• 発色剤無添加乾塩漬ハムの亜鉛プロトポルフィリンIX（ZPP）形成における海塩の役割について
  平成18年度研究助成
  Apr. 2006 - Mar. 2007
  若松 純一
  財団法人ソルト・サイエンス研究財団, Principal investigator, Competitive research funding
• 亜鉛プロトポルフィリンIX形成による食肉製品の色調改善法
  「研究開発助成事業」若手研究補助金
  2007 - 2007
  若松 純一
  ノーステック財団, Principal investigator, Competitive research funding
• 伝統的乾塩漬食肉製品中のヘム色素の亜鉛置換に関する研究
  科学研究費補助金(若手研究(B))
  2004 - 2006
  若松 純一
  我々はこれまでに、亜鉛プロトポルフィリンIX(ZPP)はヘムの鉄と亜鉛に置換によるものではなく、別に形成されたプロトポルフィリンIX(PPIX)に亜鉛を挿入することにより形成されることを明らかにした。パルマハムなどの伝統的乾塩漬食肉製品ではZPPは水で抽出できるが、一般に試薬などのZPPは水に溶解しないことからも、ZPPはミオグロビン(食肉中の主要なヘムタンパク質)以外のものと結合して存在していると考えられる。そこで、パルマハムの水抽出物から硫安分画、イオン交換クロマトグラフィならびに分取用等電点電気泳動により、ZPPを含む画分を精製し、SDS-PAGESより1本の主要なタンパク質のバンドが検出された。MALDI-TOF MSを用いて、このタンパク質は血清アルブミンと同定された。免疫沈降法によりパルマハム水抽出物からアルブミンを精製して、75%アセトン抽出法によりZPPの存在が確認された。一方、水抽出できないZPPが残存していることなどから、ZPPと結合しているタンパク質はアルブミン以外にも存在していると考えられる。亜硝酸塩などの発色剤を添加した食肉製品ではZPPはほとんど見られないことが知られている。この原因を解明するために、モデル実験を用いて検討したところ、亜硝酸塩の酸化作用が原因ではなく、一酸化窒素がZPPならびにその前駆物質であるPPIXの形成を阻害することにより、結...
  文部科学省, 若手研究(B), 北海道大学, Principal investigator, Competitive research funding, 16780184
• 亜臨界水・水熱反応を用いた食肉資源のネオプロセシングに関する基礎的研究
  科学研究費補助金(萌芽研究)
  2004 - 2005
  西邑 隆徳; 服部 昭仁; 若松 純一
  家畜のと畜解体工程および食肉加工工程で生じる屑肉などはテーブルミートとしては利用できないが、良質なタンパク質が豊富に含まれており、これらのタンパク質の新たな利活用が求められている。近年、「水」を反応場としてタンパク質などの高分子を分解する亜臨界水・水熱反応が着目されており、本研究では、1.亜臨界水・水熱反応の諸条件(温度、時間)が食肉タンパク質の分解様相に及ぼす影響を明らかにするとともに、2.亜臨界水・水熱反応生成物の生理活性を調べることによって、亜臨界水・水熱反応を食肉タンパク質資源の利活用技術として応用するための基礎的データを得ることを自的とした。先ず、食肉タンパク質に対する適正な亜臨界水・水熱反応条件の概略を把握することを目的に、鶏筋肉、鶏筋原線維、鶏ミオシンおよびコラーゲンを試料として用い、亜臨界水・水熱反応条件がタンパク質分解に及ぼす影響を検討した。その結果、(1)250℃以上の亜臨界水処理では遊離してきたアミノ酸の分解が促進されること、(2)亜臨界水・水熱反応温度の上昇に伴ってアンモニア生成量が増加すること、(3)亜臨界水・水熱反応によって生成されたペプチドの大きさ(分子量)は処理温度の上昇に伴って低下すること、(4)生成されたペプチドのACE阻害活性は鶏ミオシンやコラーゲンでは亜臨界水・水熱反応温度の上昇に伴って顕著に低下した。以上の結果から、食肉タンパク質への...
  文部科学省, 萌芽研究, 北海道大学, Coinvestigator not use grants, Competitive research funding, 16658101
• Moduration of myostatin activity through extracellular matrix
  Grants-in-Aid for Scientific Research(基盤研究(B))
  2002 - 2004
  Takanori NISHIMURA; 森 匡; 服部 昭仁; 若松 純一
  Myostatin, a member of TGF-β superfamily of growth factors, acts as a negative regulator of skeletal muscle mass. The mechanism whereby myostatin controls the proliferation and differentiation of myogenic cells is mostly clarified. However, the regulation of myostatin activity to myogenic cells after its secretion in the extracellular matrix (ECM) is still unknown. Decorin, a small leucine-rich proteoglycan, binds TGF-β and regulates its activity in the ECM. Thus, we hypothesized that decorin could also bind to myostatin and participate in modulation of its activity to myogenic cells. In or...
  Ministry of Education, Culture, Sports, Science and Technology, 基盤研究(B), 北海道大学, Coinvestigator not use grants, Competitive research funding, 14360156
• The study on the mechanism of solubilization of myofibrillar proteins in water
  Grants-in-Aid for Scientific Research(基盤研究(B))
  2001 - 2003
  Akihito HATTORI; 辰巳 隆一; 西邑 隆徳; 若松 純一
  We have created an alternative solubilizing method that has resulted in solubilizing more than 80% of chicken breast muscle myofibrillar proteins in water The purpose of this study is to determine the solubilization mechanism of myosin in a low ionic strength solution. We have shown that myosin, a major myofibrillar protein, prepared from chicken skeletal muscle can also be solubilized in the same manner, and it is essential to maintain myosin suspensions at a neutral pH with L-histidine(L-His) and at a low ionic strength. The results from the SDS-PAGE with EDC reactions have shown water-so...
  Ministry of Education, Culture, Sports, Science and Technology, 基盤研究(B), 北海道大学, Coinvestigator not use grants, Competitive research funding, 13460115

• 乳酸菌を含有する亜鉛プロトポルフィリンIX形成剤、並びにこれを用いた加工食品の色調改善方法及び製造方法
  Patent right, 若松 純一; ムド カウサー ウル アラム; 早川 徹; 玖村 朗人, 国立大学法人北海道大学
  特願2020-131367, 03 Aug. 2020
  特開2022-028150, 16 Feb. 2022
  特許第7190750号
  202203008675930669
• 乳酸菌を含有する亜鉛プロトポルフィリンIX形成剤、並びにこれを用いた加工食品の色調改善方法及び製造方法
  Patent right, 若松 純一; ムド カウサー ウル アラム; 早川 徹; 玖村 朗人, 国立大学法人北海道大学
  特願2020-131367, 03 Aug. 2020
  特開2022-028150, 16 Feb. 2022
  202203017700400954
• 食肉・食肉加工品退色防止方法
  Patent right, 三浦 孝之; 山本 克博; 岩崎 智仁; 若松 純一; 賀来 由夏; 沼田 正寛, 山本 克博, 伊藤ハム株式会社
  特願2001-208699, 10 Jul. 2001
  特開2003-018976, 21 Jan. 2003
  特許第4416356号
  04 Dec. 2009
  200903049166217770
• 天然赤色色素及び当該色素を含む食品並びに食品素材
  Patent right, 沼田 正寛; 若松 純一, 伊藤ハム株式会社
  特願2003-015807, 24 Jan. 2003
  特開2006-056908, 02 Mar. 2006
  特許第3949588号
  27 Apr. 2007
  200903013836279972
• 色調を改善した食肉製品の製造方法
  Patent right, 若松 純一; 服部 昭仁; 西邑 隆徳, 国立大学法人 北海道大学
  特願2005-078332, 18 Mar. 2005
  特開2006-254818, 28 Sep. 2006
  200903065416657696
• ヘム色素による水溶性の天然着色料及びその製造方法
  Patent right, 若松 純一; 沼田 正寛, 伊藤ハム株式会社
  特願平7-189771, 03 Jul. 1995
  特開平9-012912, 14 Jan. 1997
  特許第3856398号
  22 Sep. 2006
  200903031760341582
• 天然赤色色素及び当該色素を含む食品並びに食品素材
  Patent right, 沼田 正寛; 若松 純一, 伊藤ハム株式会社
  特願2003-015807, 24 Jan. 2003
  特開2006-056908, 02 Mar. 2006
  200903013836279972
• オリゴペプチド製造方法及び装置
  Patent right, 西邑 隆徳; 服部 昭仁; 若松 純一; 竹脇 幸治; 森 徹, 石川島播磨重工業株式会社
  特願2004-211334, 20 Jul. 2004
  特開2006-028117, 02 Feb. 2006
  200903011531181120
• 食肉製品の色調改善方法
  Patent right, 若松 純一; 池田 有希; 奥井 潤; 西邑 隆徳; 服部 昭仁, 若松 純一
  特願2003-331268, 24 Sep. 2003
  特開2005-095037, 14 Apr. 2005
  200903080512679500
• 脂質代謝改善剤及びそれを用いた食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-241251, 23 Aug. 1996
  特開平10-066515, 10 Mar. 1998
  特許第3608884号
  22 Oct. 2004
  200903072745106273
• 含気性食肉製品及びその製造方法
  Patent right, 若松 純一; 沼田 正寛; 中村 豊郎, 伊藤ハム株式会社
  特願平7-173988, 16 Jun. 1995
  特開平9-000207, 07 Jan. 1997
  特許第3585062号
  13 Aug. 2004
  200903008073658264
• 肥満改善及びダイエット食用素材並びにそれを用いたダイエット用食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-241252, 23 Aug. 1996
  特開平10-066542, 10 Mar. 1998
  特許第3578566号
  23 Jul. 2004
  200903033896953282
• 体力増強・疲労回復剤及びそれを用いた食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-286193, 08 Oct. 1996
  特開平10-113147, 06 May 1998
  特許第3563892号
  11 Jun. 2004
  200903029264353215
• 新規ペプチド及びその塩
  Patent right, 六車 三治男; 上島 良介; 若松 純一; 沼田 正寛; 中村 豊郎, 伊藤ハム株式会社
  特願2002-093867, 29 Mar. 2002
  特開2003-286298, 10 Oct. 2003
  200903018262435409
• 抗疲労効果を有する食肉製品
  Patent right, 沼田 正寛; 若松 純一, 伊藤ハム株式会社
  特願2001-336131, 01 Nov. 2001
  特開2003-135033, 13 May 2003
  200903099683761682
• 食肉・食肉加工品の物性改善方法
  Patent right, 三浦 孝之; 山本 克博; 岩崎 智仁; 若松 純一; 沼田 正寛, 山本 克博, 伊藤ハム株式会社
  特願2001-274646, 11 Sep. 2001
  特開2003-079342, 18 Mar. 2003
  200903002505870482
• 食肉・食肉加工品退色防止方法
  Patent right, 三浦 孝之; 山本 克博; 岩崎 智仁; 若松 純一; 賀来 由夏; 沼田 正寛, 山本 克博, 伊藤ハム株式会社
  特願2001-208699, 10 Jul. 2001
  特開2003-018976, 21 Jan. 2003
  200903049166217770
• 脂質代謝改善用素材及びそれを用いた食品
  Patent right, 若松 純一; 和田 佳子; 沼田 正寛, 伊藤ハム株式会社
  特願平11-236353, 24 Aug. 1999
  特開2001-057868, 06 Mar. 2001
  200903003974535178
• 肥満改善及びダイエット食用素材並びにそれを用いたダイエット食品
  Patent right, 若松 純一; 和田 佳子; 沼田 正寛, 伊藤ハム株式会社
  特願平11-236354, 24 Aug. 1999
  特開2001-057869, 06 Mar. 2001
  200903013986220496
• 体力増強・疲労回復用素材及びそれを用いた食品
  Patent right, 若松 純一; 和田 佳子; 沼田 正寛, 伊藤ハム株式会社
  特願平11-226008, 10 Aug. 1999
  特開2001-046021, 20 Feb. 2001
  200903050553263770
• 畜産物由来の組合わせ健康食品
  Patent right, 若松 純一; 鈴木 美紀; 本田 和久; 沼田 正寛; 中村 豊郎, 伊藤ハム株式会社
  特願平8-354077, 18 Dec. 1996
  特開平10-174564, 30 Jun. 1998
  200903069515351901
• 体力増強・疲労回復剤及びそれを用いた食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-286193, 08 Oct. 1996
  特開平10-113147, 06 May 1998
  200903029264353215
• 肥満改善及びダイエット食用素材並びにそれを用いたダイエット用食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-241252, 23 Aug. 1996
  特開平10-066542, 10 Mar. 1998
  200903033896953282
• 脂質代謝改善剤及びそれを用いた食品
  Patent right, 若松 純一; 本田 和久; 沼田 正寛, 伊藤ハム株式会社
  特願平8-241251, 23 Aug. 1996
  特開平10-066515, 10 Mar. 1998
  200903072745106273
• ヘム色素による水溶性の天然着色料及びその製造方法
  Patent right, 若松 純一; 沼田 正寛, 伊藤ハム株式会社
  特願平7-189771, 03 Jul. 1995
  特開平9-012912, 14 Jan. 1997
  200903031760341582
• 含気性食肉製品及びその製造方法
  Patent right, 若松 純一; 沼田 正寛; 中村 豊郎, 伊藤ハム株式会社
  特願平7-173988, 16 Jun. 1995
  特開平9-000207, 07 Jan. 1997
  200903008073658264
• 色調を改善した食肉製品の製造方法
  Patent right
  2006-254818
• オリゴペプチド製造方法及び装置
  Patent right
  2006-028117
• 食肉製品の色調改善方法
  Patent right
  2005-095037
• 天然赤色色素及び当該色素を含む食品並びに食品素材
  Patent right
  3949588