Shinshu Univesity                           日本語/ENGLISH                                                                   

Food Chemistry Laboratory


Food Chemistry Lab in the Fuculty of Agriculture at Shinshu University has a number of graduate student positions and invites high quality students to apply. Applications will be considered twice each year on summer and winter.

Applicants should send a hard copy of their Curriculum Vitae, a full academic transcript and covering letter indicating their research interests and if the application is for Master or PhD position by e-mail at: skata@shinshu-u.ac.jp

We welcome motivated international studensts. International graduate sutudents from Tanzania and Bangladesh have already got a doctor's degree. Please don't hesitate to conctact us.


A list of prospective projects

001. Improvement of functionalities of protein by glycosylation, phospholilatin and lipophilization, and their reverse reactions.

002. Functionality of food-derived bioactive compounds.

003. Structure-function relationship of bioactive compounds.


Member

 Professor  Dr. Soichiro Nakamura
 Associate Professor  Dr. Shigeru Katayama
 Assistant Professor  Dr. Takakazu Mitani

 D2    Henry (from Philippine) 
Shoko Kushimoto
Chris (from Botswana)
Ahmad (from Jordan)
 D1  Noriko Tanji
 M2   Yoichi Iida
Ayano Shimizu
Jun (from China)
 M1     Misa Arimura
 B4   Saki Ichikawa
Kei Kaneko
Nanami Shima
Yuta Suzuki
Kanako Matsumoto
Shun Watanabe
 DDP student  Pop (from Thai)
 Technician recruting

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Academic achievement, 2010-2015
2015
Antioxidant and cytoprotective activities of extracts prepared from fruit and vegetable wastes and by-products
Food Chemistry,167:358-362 2015
Author:Faisal Kabir, Wei Wei Tow, Yasunori Hamauzu, Shigeru Katayama, Sachi Tanaka, Soichiro Nakamura

2014
Attenuation of Allergic Immune Response Phenotype by Mannosylated Egg White in Orally Induced Allergy in Balb/c Mice
J. Agric. Food Chem.,62:9479-9487 2014
Author:Prithy Rupa, Soichiro Nakamura, Shigeru Katayama, Yoshinori Mine

Improvement of surface functionalities, including allergenicity attenuation, of whole buckwheat protein fraction by Maillard-type glycation with dextran
Prev. Nutr. Food Sci.,19:327-332 2014
Author:Shigeru Tazawa, Shigeru Katayama, Masahiro Hirabayashi, Daiki Yamaguchi, Soichiro Nakamura

Antimicrobial effects of chlorogenic acid and related compounds
Appl Biol Chem,57:359−365 2014
Author:Faisal Kabir, Shigeru Katayama, Noriko Tanji,Soichiro Nakamura

Oral administration of soy peptides suppresses cognitive decline by induction of neurotrophic factors in SAMP8 mice
J. Agric. Food Chem.,62:3563-3569 2014
Author:Shigeru Katayama, Rie Imai,Haruka Sugiyama, Soichiro Nakamura

Changes in mouse gastrointestinal microbial ecology with the ingestion of kale
Beneficial Microbes,5:345-350 2014
Author:Yutaka Uyeno, Shigeru Katayama, Soichiro Nakamura

Enhanced anti-amyloidal activity of hydroxy cinnamic acids by enzymatic esterification with alkyl alcohols
Biotechnology and Applied Biochemistry,61:401-407 2014
Author:Kondo, H., Katayama, S., Sugiyama, H., Nakamura, S.

Effects of ovalbumin glycoconjugates on alleviation of arally induced egg allergy in mice via dendritic-cell maturation and T-cell activation
Molecular Nutrition&Food Research (IF=4.31),58:405-417 2014
Author:Prithy Rupa, Soichiro Nakamura, Shigeru Katayama, Yoshinori Mine

Prevention of allergic disease development and symptoms by food factors.
Current Pharmaceutical Design (CPD),20:892-905 2014
Author:Hiroshi Akiyama, Shigeru Katayama, Tomomasa Kanda, Mari Maeda-Yamamoto, Mamoru Totsuka, Shingo Takahashi, Toshihiko Shoji, Takahiro Inakuma, Soichiro Nakamura

2013
Enzymatic synthesis of novel phenol acid rutinosides using rutinase and their antiviral activity in vitro
J. Agric. Food Chem.,61:9617-9622 2013
Author:Shigeru Katayama, Fumiaki Ohno, Yuki Yamauchi, Miyuki Kato, Hidefumi Makabe, Soichiro Nakamura

Functional expression of amyloidogenic human stefins A and B in Pichia pastoris
Biotechnology and Applied Biochemistry,60:283-288 2013
Author:Kosuke Nakamura, Yuki Maeda, Kensuke Morimoto, Shigeru Katayama, Kondo Kazunari, Soichiro Nakamura

Apple polyphenols suppress antigen presentation of ovalbumin by THP-1-derived dendritic cells.
Food Chemistry,138:757-761 2013
Author:Shigeru Katayama; Takuya Kukita; Eri Ishikawa; Syohei Nakashima; Susumu Masuda; Tomomasa Kanda; Hiroshi Akiyama; Reiko Teshima; Soichiro Nakamura

2012
Analysis of Mechanisms of Induction of an Insulin-Inducible TranscriptionFactor, SHARP-2, by (-)-Epigallocatechin-3-gallate.
Journal of Agricultural and Food Chemistry,60:9850−9855 2012
Author:Ayumi Haneishi, Katsuhiro Takagi, Kosuke Asano, Soichiro Nakamura, and Kazuya Yamada

(-)-Epigallocatechin-3-gallate stimulates both AMP-activated protein kinase and nuclear factor-kappa B signaling pathways
Food Chemistry (IF=3.922),134:783-788 2012
Author:Kosuke Asano, Katsuhiro Takagi, Ayumi Haneishi, Soichiro Nakamura, Kazuya Yamada

Improving surface functional properties of Tofu whey-derived peptidesby chemical modification with fatty acids
J. Food Sci. (IF=2.059),77(4):C333-C339 2012
Author:Matemu, A.O., Nakamura, K., Kayahara, H., Murasawa, H., Katayama, S. and Nakamura, S.

Immunomodulatory Properties of Highly Viscous Polysaccharide Extract from the Gagome Alga (Kjellmaniella crassifolia)
Plant Foods for Human Nutrition,67(1):76-81 2012
Author:Katayama, S., Nishio, T., Kishimura, H., Saeki, H.

A trypsin inhibitor in the viscera of Japanese common squid (Todarodes pacificus) elicits insulinotropic effects in diabetic GK rats
Journal of Food Biochemistry,36(1):93-98 2012
Author:Kishimura, H., Fukumorita, K., Adachi, K., Chiba, S., Nagai, Y., Katayama, S., Nakajima, S., Saeki, H.

2011
Apricot carotenoids possess potent anti-amyloidogenic activity in vitro
J. Agric. Food Chem. (IF=3.209),59:12691-12696 2011
Author:Katayama, Shigeru; Ogawa, Hirofumi; Nakamura, Soichiro

(-)-Epigallocatechin-3-Gallate Enhances the Expression of an Insulin-Inducible Transcription Factor Gene via a Phosphoinositide 3-Kinase/ Atypical Protein Kinase C Lambda Pathway
J. Agric. Food Chem. (IF=3.209),59:13360-13364 2011
Author:Asano, Kosuke; Takagi, Katsuhiro; Haneishi, Ayumi; Yamamoto, Taichi; Tanaka, Takashi; Noguchi, Tamio; Nakamura, Soichiro; Yamada, Kazuya

Improved emulsifying properties of soy proteinsby lipophilization with saturated fatty acids
Food Chemistry (IF=3.922),124:596-602 2011
Author:Matemu, A.O., Katayama, S., and Nakamura, S.

Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fattyacids
J. Food Sci.(IF=2.059),76:299-304 2011
Author:Athanasia O. Matemu, Kosuke Nakamura, Hisataka Kayahara, Hisashi Murasawa, Shigeru Katayama, Soichiro Nakamura

Genistein stimulates the insulin-dependent signaling pathway
Frontiers in Bioscience-Landmark (IF=4.048),3:1534-1540 2011
Author:Ayumi Haneishi, Katsuhiro Takagi, Kosuke Asano, Soichiro Nakamura, Norio Kagawa, Kazuya Yamada

Changes in solubility and thermal stability of chicken myofibrillar protein by glycosylation
Food Science and Technology Research,17(1):69-75 2011
Author:Nishimura, K., Murakoshi, M., Katayama, S., Saeki, H.

Antioxidative Ability in Chicken Myofibrillar Protein developed by Glycosylation and Changes in the Solubility and Thermal Stability
Bioscience, Biotechnology, and Biochemistry,75(2):247-254 2011
Author:Nishimura, K., Murakoshi, M., Katayama, S., Saeki, H

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