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.
L.helveticus SBT2171(Nyu-san-kin Helve), A food with function claims for improving eyes and nose discomfort
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 Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort
Author Hiroshi M Ueno1, Satoshi Higurashi1, Yuzuka Shimomura2, Ryota Wakui2, Hiroaki Matsuura2, Makoto Shiota2, Hiroaki Kubouchi2, Jun-ichi Yamamura1, Yasuhiro Toba1, and Toshiya Kobayashi1 1Research and Development Department, Bean Stalk Snow Co., Ltd. 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Current Developments in Nutrition, 4(7), 105, (2020) Title The effect of mixing temperature on the flavor expression of processed cream cheese Author Ai Kohama-Kubouchi1, Tomoyuki Isogai1, Fumiyuki Kobayashi2, Sachiko Odake2, Makoto Shiota1 1Milk science research institute, Megmilk snowbrand Co., Ltd. 2Faculty of applied life science, Nippon veterinary and life science universityJournal International Dairy Journal, 111, 104842, (2020) Title Observation of exopolysaccharides (EPS) of Lactobacillus helveticus SBT2171 using the Tokuyasu method
Author Takamichi Kamigaki, and Akihiro Ogawa Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Microscopy, 69(5), 286-290, (2020) Title Microstructural Observation of Dairy Products Using High-Pressure Freezing in Combination with Cryo-Scanning Electron Microscopy
Author Takamichi Kamigaki Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.Journal Food Science and Technology Research, 26(6), 743-747, (2020) Title In-Situ Observation of Pouring a High-Viscosity Liquid
Author Chisa Miyazawa1 , Koichi Sakagami2, Naoki Konno2 and Yoshimune Nonomura1 1Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University 2Megmilk Snow Brand Co., Ltd.Journal Technologies, 8(4), 69, (2020) Title Lactobacillus helveticus SBT2171 Alleviates Perennial Allergic Rhinitis in Japanese Adults by Suppressing Eosinophils: A Randomized, Double-Blind, Placebo-Controlled Study
Author Maya Yamashita1, Masaya Miyoshi1, Masayuki Iwai1, Ryuji Takeda2, Takahiro Ono3 and Toshihide Kabuki1 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd. 2Department of Nutritional Sciences for Well-Being, Faculty of Health Sciences for Welfare, Kansai University of Welfare SciencesJournal Nutrients, 12(12), 3620, (2020) Title Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter
Author Hirotoshi Tamura1, Shoko Ueno1, Azusa Naka1, Huajie Zhao1, Lina Yonekura1, Tomoyuki Isogai2,3, Ryota Wakui2, Makoto Shiota2 1The Graduate School of Agriculture, Kagawa University 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 3Dairy Foods Development Group, Megmilk Snow Brand Co., Ltd.Journal International Dairy Journal, 114, 104935, (2021) Title Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol
Author Ai Suzuki-Iwashimaa, Ai Iwasawaa,b, Mayumi Kawaia, Hiroaki Kubouchia, Ryuhei Ozakic, Kazuo Miyashitac, Makoto Shiotaa aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd. bCentral Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd. cFaculty of Fisheries Sciences, Hokkaido UniversityJournal Food Chemistry, 334(1), 127588, (2021) Title Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties
Author Hirofumi Fukudome, Toshiyuki Yamaguchi, Junichi Higuchi, Akihiro Ogawa, Yuichi Taguchi, Juan Li, Toshihide Kabuki, Koutaro Ito and Fumihiko Sakai Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Journal of Dairy Science, 104(2), 1433-1444, (2021) Title Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends
Author Ryota Wakui1, Takamichi Kamigaki1, Yuri Nishino2, Yoshiko Ito2, Atsuo Miyazawa2, Makoto Shiota1 1Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd. 2Graduate School of Life Science, University of HyogoJournal Journal of Oleo Science, 70(4), 479-490, (2021) Title Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy
Author Kotaro Matsuia, Takamichi Kamigakia, Ryota Wakuia, Yuri Nishinob, Yoshiko Itob, Atsuo Miyazawab, Koichiro Yoshiokaa and Makoto Shiotaa aMilk Science Research Institute, Megmilk Snow Brand, Co., Ltd. bGraduate School of Life Science, University of HyogoJournal LWT – Food Science and Technology, 140, 110801, (2021) Title Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition
Author Ai Satoa*, Kentaro Matsumiyaa, Wataru Kanekob, Masanori Okazakib, Yasuki Matsumuraa aLaboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture,Kyoto University bMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Colloids and Surfaces A: Physicochemical and Engineering Aspects, 619(20), 126470, (2021)
Title Collagen production ability of milk basic protein is dependent on stimulatory effect of transforming growth factor-β1 and β2
Author Aiko Ono-Ohmachia,b, Hiroshi M. Uenoa,c, Yoshikazu Moritaa, Ken Katoa aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd. bDepartment of Production and Quality Assurance, Bean Stalk Snow Co., Ltd. cDepartment of Research and Development, Bean Stalk Snow Co., Ltd.Journal International Dairy Journal, 97, 71-75, (2019) Title Milk basic protein promotes proliferation and inhibits differentiation of mouse chondrogenic ATDC5 cells
Author Sachie Nakatani1, Yousuke Taguchi1, Hiroya Ueda1, Yuko Ishida2, Yoshikazu Morita2, Ken Kato2, Masahiro Wada1, and Kenji Kobata1 1Graduate School of Pharmaceutical Sciences, Josai University 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Journal of Dairy Science, 102(4), 2873-2878, (2019) Title 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
Author Michio Kawano1, Masaya Miyoshi1 and Tadaaki Miyazaki2 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido UniversityJournal Frontiers in Immunology, 10, 845, (2019) Title Milk Basic Protein Ameliorates Bone Quality in Female Long-distance Runners with Menstrual Abnormalities - A Prospective Study
Author Yuki FUJUTA1, Eiji SASAKI1, Katsuro YONEDA2, Shoko KINUGASA3, Ken KATO4, Eiichi TSUDA1, Yasuyuki ISHIBASHI1, Takashi UMEDA2 1Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine 2Meijo University 3Public health Center, Okazaki medical association 4Milk Science Research Instiute, Megmilk Snow Brand Co., Ltd.Journal Journal of Physical Fitness, Nutrition and Immunology, 29(1), 18-25, (2019) Title Complex High Turnover in Bone Metabolism Impairs Bone Quality in Female Long-Distance Runners with Menstrual Disorders
Author Eiji Sasaki1, Yuki Fujita1, Katsuro Yoneda2, Shoko Kinugasa3, Ken Kato4, Eiichi Tsuda1, Yasuyuki Ishibashi1, and Takashi Umeda2 1Department of Orthopedic Surgery, Hirosaki University Graduate School of Medicine 2Meijo University 3Public Health Center, Okazaki Medical Association 4Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal International Journal of Sports and Exercise Medicine, 5(11), 152, (2019) Title Lactobacillus helveticus SBT2171 alleviates allergic symptoms in a murine model for pollen allergy
Author Tomoyuki Makino1, Maya Yamashita2, Natsumi Takeuchi1, Toshihide Kabuki2, Makoto Hattori1, and Tadashi Yoshida1 1Department of Applied Biological Science, Tokyo University of Agriculture and Technology 2Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.Journal Bioscience, Biotechnology, and Biochemistry, 83(12), 2298-2306, (2019) Title Lactobacillus helveticus SBT2171 upregulates the expression of β-defensin and ameliorates periodontal disease caused by Porphyromonas gingivalis
Author Eiji Kobatake1, Ryoki Kobayashi2, Toshihide Kabuki1, Tomoko Kurita-Ochiai2 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd. 2Department of Infection and Immunology, Nihon University School of DentistryJournal Microbiology and Immunology, 63(8), 293-302, (2019) Title Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium Lactobacillus gasseri SBT2055
Author Kei Eguchi1, Naoki Fujitani2, Hisako Nakagawa2 & Tadaaki Miyazaki2 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido UniversityJournal Scientific Reports, 9, 4812, (2019) Title S-Layer Protein of Lactobacillus helveticus SBT2171 Promotes Human β-Defensin 2 Expression via TLR2–JNK Signaling
Author Eiji Kobatake and Toshihide Kabuki Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.Journal Frontiers in Microbiology, 10, 2414, (2019) Title 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
Author Ai Suzuki-Iwashima1, Hiroaki Matsuura1, Ai Iwasawa1,2, and Makoto Shiota1 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.Journal Journal of Bioscience and Bioengineering, 129(3), 333-347, (2020) Title Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy Author Takamichi Kamigaki1, Yoshiko Ito2, Yuri Nishino2, and Atsuo Miyazawa2 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd. 2Graduate School of Life Science, University of HyogoJournal Food Science and Technology Research, 25(5), 727-733, (2019) Title Enhanced versatility of AOAC official method 2015.01 for arsenic determination in infant formula and dairy products Author Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno Central Food Analysis Laboratory, Quality Assurance Dept., Megmilk Snow Brand Co., Ltd.Journal Japanese Journal of Food Chemistry and Safety, 26(3), 153-159, (2019)
Title A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro
Author Takehiko Yasueda, Yusuke Abe, Mayumi Shiba, Yoshie Kamo and Yasuyuki Seto Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Animal Science Journal, 89(7), 1027-1032, (2018) Title Probiotic Lactobacillus gasseri SBT2055 improves insulin secretion in a diabetic rat model
Author M Niibo1, B Shirouchi1, M Umegatani1, Y Morita1, A Ogawa2, F Sakai2, Y Kadooka2, and M Sato1 1Faculty of Agriculture, Graduate School, Kyushu University 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Journal of Dairy Science, 102(2), 997-1006, (2019) Title Anti-allergic effect of Lactobacillus helveticus SBT2171 on pollen allergen-induced allergy model
Author Maya Yamashita*, Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.Journal Functional Foods in Health and Disease, 9(3), 166-179, (2019) Title Anti-allergic effect of Lactobacillus helveticus SBT2171 on pollen allergen-induced allergy model
Author Maya Yamashita*, Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.Journal Functional Foods in Health and Disease, 9(3), 166-179, (2019) Title Intake safety of Lactobacillus helveticus SBT2171 and its effects on nasal and ocular symptoms associated with mites and house dust:An open-label study and a randomized, double-blind, placebo-controlled, parallel group study Author Maya Yamashita1, Eiji Kobatake1, Shun Obuchi1, Masayuki Iwai1, Kazuyuki Ichikawa2, Toshihide Kabuki1*, Tadao Enomoto3 2Milk Science Research Institute and Products Development Department, Megmilk Snow Brand Co. Ltd. 3NPO Japan Health Promotion Supporting NetworkJournal Functional Foods in Health and Disease, 9(1), 52-78, (2019) Title In vitro Investigation of Deoxycholic Acid-Lowering Activities of Bifidobacterium longum SBT2928 and Lactobacillus gasseri SBT2055
Author Toshinobu Arai, Takahiro Seki, and Yasuyuki Seto Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Milk Science, 67(2), 80-87, (2018) Title Prevention of respiratory syncytial virus infection with probiotic lactic acid bacterium Lactobacillus gasseri SBT2055
Author Kei Eguchi1, Naoki Fujitani2, Hisako Nakagawa2, and Tadaaki Miyazaki2 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido UniversityJournal Scientific Reports, 9, Article number: 4812 (2019) Title Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends
Author Yuichi Shimomura1, Miki Tsuchiya2, Satoru Ueno2, Makoto Shiota1 1Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd. 2Graduate School of Biosphere Science, Hiroshima UniversityJournal Journal of the American Oil Chemists’ Society, 96, 35-42, (2018) Title Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer
Author Wei Fua, Yurika Watanabea, Hayaka Satoha, Keita Inouea, Natsumi Moriguchia, Kazunao Fusab, Yuya Yanagisawab, Takaaki Mutohb and Takashi Nakamuraa aSchool of Agriculture, Meiji University bMilk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.Journal Bioscience, Biotechnology, and Biochemistry, 82(3), 476-483, (2018) Title Effects of solid fat content in fat particles on their adsorption at the air–water interface
Author Tomohito Hanazawaa,b, Yoko Sakuraic, Kentaro Matsumiyac, Taka-aki Mutoha,d, Yasuki Matsumurac aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd. bResearch and Development Planning Department, Megmilk Snow Brand Co., Ltd. cLaboratory of Quantity Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University dCorporate Planning Division, Megmilk Snow Brand Co., Ltd.Journal Food Hydrocolloids, 83, 317-325, (2018) Title Improvement of Versatility and AnalyticalRange of AOAC Official Method 2015.06 for Selenium
Author Naoto Hieda1, Mariko Nagatoshi1, Yoshihiro Ikeuchi1, Tetsuhisa Goto2, Yoshinori Iga1 1Central Food Analysis Laboratory, Quality Assurance Department, Megmilk Snow Brand Co., Ltd. 2Shinshu University (Retired)Journal Journal of AOAC International, 101(4), 1215-1218, (2018) Title Improvement in the Reliability of AOAC Official Method 2012.15 for Iodine
Author Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno Central Food Analysis Laboratory, Quality Assurance Department, Megmilk Snow Brand Co., Ltd.Journal Journal of AOAC International, 102(2), 673-676, (2019)
Title Microstructural observation of casein micelles in milk by cryo-electron microscopy of vitreous sections (CEMOVIS)
Author Takamichi Kamigaki1, Yosiko Ito2, Yuri Nishino2 and Atsuo Miyazawa2 1Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd. 2Graduate School of Life Science, University of HyogoJournal Microscopy, 67(3), 164-170, (2018) Title Milk basic protein increases ghrelin secretion and bone mineral density in rodents
Author Yuko Ishida a, Rakhi Chacrabati b, Aiko Ono-Ohmachi a,c, Zhi Gong b, Chika Ikenoya b, Sayaka Aizawa b, Takayuki Y. Nara a, Yoshikazu Morita a,c, Ken Kato c, Takafumi Sakai d, Ichiro Sakata b aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd. bArea of Regulatory Biology, Division of Life Science, Graduate School of Science and Engineering, Saitama University cResearch and Development Planning Department, Megmilk Snow Brand Co., Ltd. dArea of Life-NanoBio, Division of Strategy Research, Graduate School of Science and Engineering, Saitama UniversityJournal Nutrition, 39-40, 15-19, (2017) Title Preventive Effect of Lactobacillus helveticus SBT2171 on Collagen-Induced Arthritis in Mice
Author Maya Yamashita1, Kurumi Matsumoto1, Tsutomu Endo2, Ken Ukibe1, Tomohiro Hosoya1, Yumi Matsubara3, Hisako Nakagawa3, Fumihiko Sakai1, Tadaaki Miyazaki3 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Orthopedic Surgery, Graduate School of Medicine, Hokkaido University 3Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido UniversityJournal Frontiers in Microbiology, 8,1159, (2017) Title Milk Basic Protein Facilitates Increased Bone Mass in Growing Mice
Author Aiko Ono-Ohmachi1.2, Yuko Ishida1, Yoshikazu Morita1, Ken Kato1 and Takayuki Y. Nara1 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.Journal Journal of Nutritional Science and Vitaminology,63, 315-322, (2017) Title Lactobacillus helveticus SBT2171 Attenuates Experimental Autoimmune Encephalomyelitis in Mice
Author Maya Yamashita1, Ken Ukibe1, Yumi Matsubara2, Tomohiro Hosoya1, Fumihiko Sakai1, Shigeyuki Kon3, Yasunobu Arima4, Masaaki Murakami4, Hisako Nakagawa2 and Tadaaki Miyazaki2* 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University 3Department of Pharmacy and Pharmaceutical Sciences, Fukuyama University 4Department of Molecular Neuroimmunology, Institute for Genetic Medicine, Hokkaido UniversityJournal Frontiers in Microbiology, 8, 2596, (2018) Title Distinct Effects of Dietary Whey Peptide and Soy Protein on Denervation-Mediated Muscle Atrophy
Author Takagi M1, Uchida T1, Takatsu E1, Kishimoto H1, Ida K1, Ishida Y2, Ono-Ohmachi A2,3, Morita Y2,3, Kato K2, Ochi A1, Ohno-Maita A1, Oarada M4, Abe T1, Teshima-Kondo S1, Nakao R1,5, Hirasaka K6 and Nikawa Takeshi1* 1Departments of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 3Research & Development Planning Department, Megmilk Snow Brand Co., Ltd. 4Medical Mycology Research Center, The University of Chiba 5National Institute of Advanced Industrial Science and Technology 6Graduate School of Fisheries and Environmental sciences, Nagasaki UniversityJournal Journal of Nutrition & Food Science, 1, 1:002, (2016) Title Lactobacillus gasseri Potentiates Immune Response Against Influenza Virus Infection
Author Jun Nishihira,1*, Mie Nishimura1, Tomohiro Moriya2, Fumihiko Sakai2, Toshihide Kabuki2, and Yoshihiro Kawasaki2 1Hokkaido Information University. 2Megmilk Snow Brand Co., Ltd.Journal Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support 249-256, (2018). Title Milk basic protein supplementation exerts an anti-inflammatory effect in a food-allergic enteropathy model mouse
Author Aiko Ono-Ohmachi,*† Haruyo Nakajima-Adachi,‡1 Yoshikazu Morita,* Ken Kato,* and Satoshi Hachimura‡ *Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. †Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd. ‡Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, University of TokyoJournal Journal of Dairy Science, 101(3), 1852-1863, (2018) Title Protective Effects and Functional Mechanisms of Lactobacillus gasseri SBT2055 against Oxidative Stress
Author Eiji Kobatake1, Hisako Nakagawa2, Takahiro Seki1, Tadaaki Miyazaki2* 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido UniversityJournal PLOS ONE, 12(5), :e0177106, (2017) Title Preparation Characteristics of Water-in-oil Emulsion Using Olive Oil as a Continuous Phase in Microchannel Emulsification
Author Miki ITO1, Midori UEHARA1, Ryota WAKUI2, Makoto SHIOTA2, and Takashi KUROIWA1 1Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.Journal Japan Journal of Food Engineering, 18(2), 103-111, (2017) Title Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends
Author Makoto Shiota1, Takamichi Kamigaki1, Ryota Wakui1, Yoshiko Ito2, Yuri Nishino2, and Atsuo Miyazawa2 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd. 2Graduate School of Life Science, University of HyogoJournal Journal of Oleo Science, 67(7), 829-837, (2018) Title Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat
Author Makoto Shiotaa, Yuichi Shimomuraa, Mariko Koteraa, Shu Tairab aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd. bDepartment of Bioscience, Fukui Prefectural UniversityJournal Food Chemistry, 245, 1218-1223, (2018) Title Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams
Author Kentaro Matsumiya1, Sanae Horiguchi2, Tatsuya Kosugi3, Taka-Aki Mutoh3, Yuko Nambu1, Kimio Nishimura2, Yasuki Matsumura1 1Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University 2Graduate School of Human Life and Science, Doshisha Women’s College of Liberal Arts 3Megmilk Snow Brand Co., Ltd.Journal Food Structure, 12,94-102, (2017) Title Properties of cream obtained from cow feeding with low level β-carotene feeds.
Author Tatsuya Kosugi1*, Ai Iwasawa1, Yuichi Shimomura1, Shu Kogawa2, Soichi Ishida2, Kazuki Takaura2, and Makoto Shiota1 1Megmilk Snow Brand Co., Ltd. 2Snow Brand Seed Co., Ltd.Journal Milk Science, 66(2), 107-115, (2017) Title Models of the structure of casein micelle and its changes during processing of milk
Author Takayoshi Aoki1, Rei Mizuno2,Toshiaki Kimura3, Shunichi Dosako4 1Professor Emeritus of Kagoshima University 2Morinaga Milk Industry Co., Ltd., Food Research & Development Institute, R&D Division 3Foundation for Promotion of Material Science and Technology of Japan 4Megmilk Snow Brand Co., Ltd., Milk Science Research InstituteJournal Milk Science, 66(2), 125-143, (2017) Title Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese
Author Wei Fua, Yurika Watanabea, Keita Inouea, Natsumi Moriguchia, Kazunao Fusab, Yuya Yanagisawab, Takaaki Mutohb, Takashi Nakamuraa aSchool of Agriculture, Meiji University bMilk Science Research Institute, MEGMILK SNOW BRAND Co, Ltd.Journal Food Chemistry, 245, 47–52, (2018) Title Distinct Effects of Dietary Whey Peptide and Soy Protein on Denervation-Mediated Muscle Atrophy
Author Takagi M1, Uchida T1, Takatsu E1, Kishimoto H1, Ida K1, Ishida Y2, Ono-Ohmachi A2,3, Morita Y2,3, Kato K2, Ochi A1, Ohno-Maita A1, Oarada M4, Abe T1, Teshima-Kondo S1, Nakao R1,5, Hirasaka K6 and Nikawa Takeshi1*
1Departments of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School
2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
3Research & Development Planning Department, Megmilk Snow Brand Co., Ltd.
4Medical Mycology Research Center, The University of Chiba
5National Institute of Advanced Industrial Science and Technology
6Graduate School of Fisheries and Environmental sciences, Nagasaki University
Journal Journal of Nutrition & Food Science, 1, 1:002, (2016)
Title Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer
Author Wei Fua, Yurika Watanabea, Hayaka Satoha, Keita Inouea, Natsumi Moriguchia, Kazunao Fusab, Yuya Yanagisawab, Takaaki Mutohb and Takashi Nakamuraa aSchool of Agriculture, Meiji University bMilk Science Research Institute, MEGMILK SNOW BRAND Co, Ltd.Journal Bioscience, Biotechnology, and Biochemistry, 82(3), 476-483, (2018)
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 UniversityJournal Aging Cell，15(2)，227–236， （2016）
doi: 10.1111/acel.12431Title 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 CenterJournal Chemical Senses，41 (7)，557-566， (2016)
doi: 10.1093/chemse/bjw059Title 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.2016.12Title 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 UniversityJournal International Journal of Molecular Sciences，17（6），845， （2016）
doi:10.3390/ijms17060845Title 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 aaLaboratory 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 Moriya2§, Fumihiko Sakai2, Toshihide Kabuki2,
Yoshihiro Kawasaki2, Mie Nishimura11 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 InstituteJournal 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 Funaba11 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 AgricultureJournal Cell Biochemistry & Function，34(8)，647-656， (2016)
doi:10.1002/cbf.3241Title 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 NakajimaaaMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
bAnimal Food Function, Graduate School of Environmental and Life Science, Okayama UniversityJournal 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 Takao11Department 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 UniversityJournal 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 Ishimi11Department 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）
