主な論文2019年度

Thesis

雪印メグミルク研究報告

2019年度内容

Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2

掲載誌：
International Dairy Journal, 97, 71-75, (2019)
著　者：
Aiko Ono-Ohmachia,b, Hiroshi M. Uenoa,c, Yoshikazu Moritaa, Ken Katoa
所　属：
  1. aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. bDepartment of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.
  3. cDepartment of Research and Development, Bean Stalk Snow Co., Ltd.

Milk basic protein promotes proliferation and inhibits differentiation of mouse chondrogenic ATDC5 cells

掲載誌：
Journal of Dairy Science, 102(4), 2873-2878, (2019)
著　者：
Sachie Nakatani1, Yousuke Taguchi1, Hiroya Ueda1, Yuko Ishida2, Yoshikazu Morita2, Ken Kato2, Masahiro Wada1, and Kenji Kobata1
所　属：
  1. 1Graduate School of Pharmaceutical Sciences, Josai University
  2. 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Lactobacillus helveticus SBT2171 Induces A20 Expression via Toll-Like Receptor 2 Signaling and Inhibits the Lipopolysaccharide-Induced Activation of Nuclear Factor-kappa B and Mitogen-Activated Protein Kinases in Peritoneal Macrophages

掲載誌：
Frontiers in Immunology, 10, 845, (2019)
著　者：
Michio Kawano1, Masaya Miyoshi1 and Tadaaki Miyazaki2
所　属：
  1. 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.
  2. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University

マウスにおける Lactobacillus gasseri SBT2055による母乳を介した経口免疫寛容の増強作用

掲載誌：
日本栄養・食糧学会誌, 72(3), 105-113, (2019）
著　者：
松永安由1,5、松本(高木)来海2、山下舞亜2、森(木津)久美子3、廣瀬潤子4 、冠木敏秀2、酒井史彦2、成田宏史1, 3
所　属：
  1. 1京都女子大学　家政学部　食物栄養学科
  2. 2雪印メグミルク株式会社　ミルクサイエンス研究所
  3. 3京都栄養医療専門学校
  4. 4滋賀県立大学　人間文化学部　生活栄養学科
  5. 5現所属：国立研究開発法人　医薬基盤・健康・栄養研究所　

Milk Basic Protein Ameliorates Bone Quality in Female Long-distance Runners with Menstrual Abnormalities - A Prospective Study

掲載誌：
Journal of Physical Fitness, Nutrition and Immunology, 29(1), 18-25, (2019)
著　者：
Yuki FUJITA1, Eiji SASAKI1, Katsuro YONEDA2, Shoko KINUGASA3, Ken KATO4, Eiichi TSUDA1, Yasuyuki ISHIBASHI1, Takashi UMEDA2
所　属：
  1. 1Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine
  2. 2Meijo University
  3. 3Public health Center, Okazaki medical association
  4. 4Milk Science Research Instiute, Megmilk Snow Brand Co., Ltd.

Complex High Turnover in Bone Metabolism Impairs Bone Quality in Female Long-Distance Runners with Menstrual Disorders

掲載誌：
International Journal of Sports and Exercise Medicine, 5(11), 152, (2019)
著　者：
Eiji Sasaki1, Yuki Fujita1, Katsuro Yoneda2, Shoko Kinugasa3, Ken Kato4, Eiichi Tsuda1, Yasuyuki Ishibashi1, and Takashi Umeda2
所　属：
  1. 1Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine
  2. 2Meijo University
  3. 3Public Health Center, Okazaki Medical Association
  4. 4Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Lactobacillus helveticus SBT2171 alleviates allergic symptoms in a murine model for pollen allergy

掲載誌：
Bioscience, Biotechnology, and Biochemistry, 83(12), 2298-2306, (2019)
著　者：
Tomoyuki Makino1, Maya Yamashita2, Natsumi Takeuchi1, Toshihide Kabuki2, Makoto Hattori1, and Tadashi Yoshida1
所　属：
  1. 1Department of Applied Biological Science, Tokyo University of Agriculture and Technology
  2. 2Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

Lactobacillus helveticus SBT2171 upregulates the expression of β-defensin and ameliorates periodontal disease caused by Porphyromonas gingivalis

掲載誌：
Microbiology and Immunology, 63(8), 293-302, (2019)
著　者：
Eiji Kobatake1, Ryoki Kobayashi2, Toshihide Kabuki1, Tomoko Kurita-Ochiai2
所　属：
  1. 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.
  2. 2Department of Infection and Immunology, Nihon University School of Dentistry

Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium Lactobacillus gasseri SBT2055

掲載誌：
Scientific Reports, 9, 4812, (2019)
著　者：
Kei Eguchi1, Naoki Fujitani2, Hisako Nakagawa2 & Tadaaki Miyazaki2
所　属：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University

S-Layer Protein of Lactobacillus helveticus SBT2171 Promotes Human β-Defensin 2 Expression via TLR2–JNK Signaling

掲載誌：
Frontiers in Microbiology, 10, 2414, (2019)
著　者：
Eiji Kobatake and Toshihide Kabuki
所　属：
Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

乳と抗酸化
Milk and antioxidants

掲載誌：
乳業技術, 68, 1-7, (2018)
著　者：
藤井智幸、金野直樹、舟橋治幸
所　属：
雪印メグミルク株式会社　ミルクサイエンス研究所

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

掲載誌：
Journal of Bioscience and Bioengineering, 129(3), 333-347, (2020)
著　者：
Ai Suzuki-Iwashima1, Hiroaki Matsuura1, Ai Iwasawa1,2, and Makoto Shiota1
所　属：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 2Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.

乳由来シアル酸化合物の利用
Utilization milk-derived sialylated compounds

掲載誌：
Milk Science, 69(1), 40-44, (2020)
著　者：
福留博文、酒井史彦
所　属：
雪印メグミルク株式会社　ミルクサイエンス研究所

徳安法を用いたパニールチーズ中のβ-ラクトグロブリンの免疫電子顕微鏡観察
Immunoelectron microscopic observation of β-lactoglobulin in paneer cheese using the Tokuyasu method

掲載誌：
Milk Science, 68(2), 94-99, (2019)
著　者：
神垣隆道1、花澤智仁2、伊藤喜子3、西野有里3、宮澤淳夫3
所　属：
  1. 1雪印メグミルク株式会社　ミルクサイエンス研究所
  2. 2雪印メグミルク株式会社　商品開発部
  3. 3兵庫県立大学大学院　生命理学研究科

Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy

掲載誌：
Food Science and Technology Research, 25(5), 727-733, (2019)
著　者：
Takamichi Kamigaki1, Yoshiko Ito2, Yuri Nishino2, and Atsuo Miyazawa2
所　属：
  1. 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.
  2. 2Graduate School of Life Science, University of Hyogo

雪印メグミルクにおける膜・分離技術の利用

掲載誌：
MRC News, 62, 47-53, (2019)
著　者：
伊藤光太郎
所　属：
雪印メグミルク株式会社　ミルクサイエンス研究所

Enhanced versatility of AOAC official method 2015.01 for arsenic determination in infant formula and dairy products

掲載誌：
Japanese Journal of Food Chemistry and Safety, 26(3), 153-159, (2019)
著　者：
Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno
所　属：
Central Food Analysis Laboratory, Quality Assurance Dept., Megmilk Snow Brand Co., Ltd.