R&D

CORE FIELDS OF RESEARCH

Aiming to continuously create new value for milk, we conduct research in fields that enable us to reflect delicious taste and health functions in our products. Below is an introduction to some of our research segments.

Powdered Milk

Taking advantage of our research into breast milk for over fifty years, we provide mainly powdered milk giving you confidence in child raising.

Clinical Nutrition

We scientifically investigate and verify nutrition, and manufacture and sell various nutritional supplements, eating recovery assisting food and oral care products, in consideration of the condition and status of the sick and the elderly.

Functional Foods

We offer a lineup of supplements and functional foods made from functional materials such as MBP, which is found in milk.

Functional Materials

We supply functional health foods and cosmetic materials utilizing natural materials such as AHCC and oligonol.


L. gasseri SBT2055, our original probiotics, reaches alive to the human gastrointestinal tracts, and keeps staying there.

We briefly explain the bone health and how the MBP functions to the bone metabolism.

Special milk is infant formula for people who were born with the inability to sufficiently metabolize amino acids.


LOCATION

Our R&D is comprised of the Milk Science Research Institute, the Product Development Department, and the Research & Development Planning Department.
The Milk Science Research Institute consists of three research centers, the Saitama Development Center, the Sapporo Research Laboratory in Hokkaido, and the Cheese Research Laboratory in Yamanashi.
Each laboratory is involved in a wide variety of research, including subjects such as the health functions of lactic acid bacteria and milk components, milk and dairy product flavor and texture, processing technology for dairy products such as cheese, butter, and powdered milk, research on containers and packaging, and takeover of production method for natural cheese.
The Product Development Department works to link laboratory results into new product development by researching composite designs and other ways to improve product competitiveness.
The Research and Development Planning Department creates medium and long-term R&D strategy to support R&D aimed at achieving corporate strategy.

Milk Science Research Institute

(Saitama)

Sapporo Research Laboratory

(Hokkaido)

Cheese Research Laboratory

(Yamanashi)

Articles​

  • Title

    Effects and mechanisms of prolongevity induced by Lactobacillus gasseri SBT2055 in Caenorhabditis elegans

    Author

    Hisako Nakagawa1, Takuya Shiozaki1, Eiji Kobatake2, Tomohiro Hosoya2, Tomohiro Moriya2, Fumihiko Sakai2, Hidenori Taru3 and Tadaaki Miyazaki1

    1Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University
    2Milk science Research Institute, Megmilk Snow Brand Co., Ltd.
    3Laboratory of Neuronal Cell Biology, Graduate School of Pharmaceutical Sciences, Hokkaido University

    Journal

    Aging Cell,15(2),227–236, (2016)
    doi: 10.1111/acel.12431

  • Title

    The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor

    Author

    Tomoyuki Isogai1 and Paul M. Wise2

    1Product Development Department, Megmilk Snow Brand Co., Ltd.
    2Monell Chemical Senses Center

    Journal

    Chemical Senses,41 (7),557-566, (2016)
    doi: 10.1093/chemse/bjw059

  • Title

    Lactobacillus gasseri SBT2055 inhibits adipose tissue inflammation and intestinal permeability in mice fed a high-fat diet

    Author

    Michio Kawano, Masaya Miyoshi, Akihiro Ogawa, Fumihiko Sakai and Yukio Kadooka

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Journal of Nutritional Science,5:e23, page 1 of 9,(2016)
    doi: 10.1017/jns.2016.12

  • Title

    Effects of a Bovine Lactoferrin Formulation from Cow’s Milk on Menstrual Distress in Volunteers: A Randomized, Crossover Study

    Author

    Hiroshi M. Ueno 1,†, Ran Emilie Yoshise 1,†, Tomohiro Sugino 2, Osami Kajimoto 3 and Toshiya Kobayashi 1,*

    1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
    2Soiken Inc.
    3Graduate School of Medicine, Osaka City University

    Journal

    International Journal of Molecular Sciences,17(6),845, (2016)
    doi:10.3390/ijms17060845

  • Title

    In vitro investigation of molecules involved in Lactobacillus gasseri SBT2055 adhesion to host intestinal tract components

    Author

    T.Arai,S. Obuchi,K. Eguchi,Y. Seto

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Journal of Applied Microbiology,120(6),1658–1667, (2016)

  • Title

    Cheese consumption prevents fat accumulation in the liver and improves serum lipid parameters in rats fed a high-fat diet

    Author

    Satoshi Higurashi , Akihiro Ogawa, Takayuki Y. Nara, Ken Kato, Yukio Kadooka

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Dairy Science & Technology,96(4),539-549,(2016)

  • Title

    Probiotic Lactobacillus gasseri SBT2055 improves glucose tolerance and reduces body weight gain in rats by stimulating energy expenditure

    Author

    Bungo Shirouchi1, Koji Nagao2, Minami Umegatani1, Aya Shiraishi1, Yukiko Morita1,
    Shunichi Kai2, Teruyoshi Yanagita3, Akihiro Ogawa4, Yukio Kadooka4, and Masao Sato1,*

    1Laboratory of Nutrition Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
    2Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University
    3Faculty of Health and Nutrition Science, Nishikyushu University
    4Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.

    Journal

    British Journal of Nutrition,116,451-458, (2016)

  • Title

    Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

    Author

    Mariko Uemura1, Ako Shibata1, Masashi Hosokawa1, Ai Iwashima-Suzuki2, Makoto Shiota2,and Kazuo Miyashita1

    1Faculty of Fisheries Sciences, Hokkaido University
    2 Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.

    Journal

    Journal of Oleo Science,65(9),713-722, (2016)

  • Title

    The dietary effect of milk sphingomyelin on the lipid metabolism of obese/diabetic KK-Ay mice and wild-type C57BL/6J mice

    Author

    Ippei Yamauchi,a Mariko Uemura,a Masashi Hosokawa,a Ai Iwashima-Suzuki,b
    Makoto Shiota b and Kazuo Miyashita a

    aLaboratory of Bio-functional Material Chemistry, Division of Marine Bioscience,
    Faculty of Fisheries Sciences, Hokkaido University,
    bMegmilk Snow Brand Co. Ltd.

    Journal

    Food & Function,7,3854-3867, (2016)

  • Title

    Lactobacillus gasseri SBT2055 Stimulates Immunoglobulin Production and Innate Immunity after Influenza Vaccination in Healthy Adult Volunteers

    Author

    Jun Nishihira1§*, Tomohiro Moriya, Fumihiko Sakai2, Toshihide Kabuki2,
    Yoshihiro Kawasaki2, Mie Nishimura1

    1 Health Information Science Center, Hokkaido Information University
    2 Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.

    Journal

    Functional Foods in Health and Disease,6(9),544-568, (2016)

  • Title

    Whey Protein-hydrolyzed Peptides Diminish Hepatic Lipid Levels in Rats Consuming High-sucrose Diets

    Author

    Daigo Yokoyama1, Hiroyuki Sakakibara1,2, Hajime Fukuno2, Keisuke Kimura2, Amane Hori2, Takayuki Nara3, Ken Kato3, Masanobu Sakono1,2*

    1 Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki
    2 Faculty of Agriculture, University of Miyazaki
    3 Megmilk Snow Brand Co., Ltd., Milk Science Institute

    Journal

    Food Science and Technology Research,22 (5),631-638, (2016)

  • Title

    Modulation of brown adipocyte activity by milk by‐products:Stimulation of brown adipogenesis by buttermilk

    Author

    Hiroki Asano1 Ryosuke Kida1, Kengo Muto2, Takayuki Y. Nara2, Ken Kato2, Osamu Hashimoto3, Teruo Kawada4,
    Tohru Matsui1, Masayuki Funaba1

    1 Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
    2 Milk Science Research Institute, Megmilk Snow Brand Co, Ltd
    3 Laboratory of Experimental Animal Science, Kitasato University School of Veterinary Medicine
    4 Division of Food Science and Biotechnology, Kyoto University Graduate School of Agriculture

    Journal

    Cell Biochemistry & Function,34(8),647-656, (2016)
    doi:10.1002/cbf.3241

  • Title

    Absorption of bovine angiogenin into peripheral blood of rats orally administered milk basic protein

    Author

    Yuko Ishida, Takehiko Yasueda, Hiroki Murakami & Ken Kato

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Bioscience, Biotechnology, and Biochemisty,81,604-607, (2017)

  • Title

    Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products

    Author

    Mariko Kotera, Takamichi Kamigaki, Ai Kohama, Makoto Shiota

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Journal of Food Measurement and Characterization,11,134-143, (2017)

  • Title

    Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare's milk

    Author

    Mari Miyamotoa, Hiroshi M. Uenoa, MasayukiWatanabea, Yumi Tatsumaa, Yasuyuki Setoa,
    Taku Miyamotob, Hadjime Nakajimaa

    aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
    bAnimal Food Function, Graduate School of Environmental and Life Science, Okayama University

    Journal

    International Journal of Food Microbiology, 197,65–71,(2015)

  • Title

    Mouse Models for Assessing the Protective Efficacy of Lactobacillus gasseri SBT2055 against Helicobacter suis Infection Associated with the Development of Gastric Mucosa-Associated Lymphoid Tissue Lymphoma

    Author

    Hidenori Matsui*, Tetsufumi Takahashi, Anders Øverby, Somay Yamagata Murayama,
    Haruno Yoshida*, Yuji Yamamoto§, Keita Nishiyama§, Yasuyuki Seto,
    Takashi Takahashi*, Takao Mukai§ and Masahiko Nakamura

    * Department of Infection Control and Immunology, Kitasato Institute for Life, Sciences and Graduate School of Infection Control Sciences, Kitasato University
    † Center for Clinical Pharmacy and Clinical Sciences, School of Pharmaceutical Sciences, Kitasato University
    ‡ Laboratory of Molecular Cell Biology, School of Pharmacy, Nihon University
    § Department of Animal Science, School of Veterinary Medicine and Animal Sciences, Kitasato University
    ¶ Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Helicobacter,20(4),291-298,(2015)

  • Title

    Improvement of skin condition by oral supplementation with sphingomyelin-containing milk phospholipids in a double-blind, placebo-controlled, randomized trial

    Author

    S. HIGURASHI, Y. HARUTA-ONO, H. URAZONO, T. KOBAYASHI, and Y. KADOOKA

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Journal of Dairy Science, 98,6706-6712,(2015)

  • Title

    Administration of Lactobacillus gasseri SBT2055 suppresses macrophage infiltration into adipose tissue in diet-induced obese mice

    Author

    Ken Ukibe, Masaya Miyoshi and Yukio Kadooka

    Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    British Journal of Nutrition,114,1180–1187,(2015)

  • Title

    Cell surface-associated aggregation-promoting factor from Lactobacillus gasseri SBT2055 facilitates host colonization and competitive exclusion of Campylobacter jejuni

    Author

    Nishiyama Keita1, Nakazato Akiko1, Ueno Shintaro1, Seto Yasuyuki2, Kakuda Tsutomu3,
    Takai Shinji3, Yamamoto Yuji1, Mukai Takao1

    1Department of Animal Science, School of Veterinary Medicine, Kitasato University
    2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
    3Faculty of Veterinary Medicine, School of Veterinary Medicine, Kitasato University

    Journal

    Molecular Microbiology,98(4),712-726,(2015)

  • Title

    Effects of flavor and texture on the sensory perception of Gouda-type cheese varieties during ripening using multivariate analysis

    Author

    Makoto Shiota1, Ai Iwasawa1, Ai Suzuki-Iwashima1, and Fumiko Iida2

    1 Milk Science Research Inst., Megmilk Snow Brand Co., Ltd.
    2 Dept. of Food Science and Nutrition Faculty of Human Science and Design, Japan Women’s Univ.

    Journal

    Journal of Food Science,80(12),C2740-C2750,(2015)

  • Title

    Combined effects of soy isoflavones and milk basic protein on bone mineral density in hind-limb unloaded mice

    Author

    Yu Matsumoto,1 Yuko Tousen,1 Yoriko Nishide,1
    Miki Tadaishi,2 Ken Kato,3 and Yoshiko Ishimi1

    1Department of Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition
    2Department of Nutritional Science, Tokyo University of Agriculture
    3Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

    Journal

    Journal of Clinical Biochemistry and Nutrition,
    58(2),141–145,(2016)