主な論文｜雪印メグミルク株式会社

雪印メグミルク研究報告

2025年度内容

Elucidation of the effect of monoglycerides on aroma release at the low-fat spread interface

掲載誌: Journal of Food Composition and Analysis, 146, (2025), 107936

著者: Shiori Tsukagoshi, Ai Suzuki-Iwashima, Leo Tanaka

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

マーガリン類の油水界面の構造が香り成分の放出に影響することを確認

DNA From Lactobacillus paragasseri SBT2055 Activates Plasmacytoid Dendritic Cells and Induces IFN-α via TLR9

掲載誌: Microorganisms, 2025, 13(7), 1440

著者: Eiji Kobatake * and Toshinobu Arai

所属: Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

Effects of Gelatin on Flavor Release at Low-Fat Spread Interface

掲載誌: Journal of Oleo Science, 74, (12), 1067-1079, (2025)

著者: Shiori Tsukagoshi*, Ai Suzuki-Iwashima, Fumina Kaneshiro, and Leo Tanaka

所属: Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

マーガリン類でゼラチンが香り成分の放出に影響することを確認若手研究者奨励賞を受賞

Self-reported lactose intolerance is inversely associated with calcium intake and bone mineral density: a cross-sectional data analysis from the Iwaki Health Promotion Project

掲載誌: European Journal of Nutrition, (2026), 65:4

著者: Daisuke Kawata^1,2, Ayatake Nakano^1,2, Hiroshi M. Ueno^1,2, Yota Tatara^1,3, Eiji Sasaki⁴, Yasuyuki Ishibashi⁴, Yoshinori Tamada^1,5, Tatsuya Mikami^1,6, Koichi Murashita^1,7, Shigeyuki Nakaji¹, Ken Itoh^1,8

所属

¹Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine
²Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
³Biomedical Research Center, Hirosaki University Graduate School of Medicine
⁴Department of Orthopaedic Surgery, Hirosaki University Graduate School of Medicine
⁵Department of Medical Data Intelligence, Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine
⁶Department of Preemptive Medicine, Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine
⁷Research Institute of Health Innovation, Hirosaki University
⁸Department of Stress Response Science, Biomedical Research Center, Hirosaki University Graduate School of Medicine

Association Between Dairy Consumption, Gut Microbiome Composition, and Lipid Biomarkers in Japanese Adults: A Cross-Sectional Analysis from the Iwaki Health Promotion Project

掲載誌: International Dairy Journal, 173, (2026), 106445

著者: Ayatake Nakano^1,2, Daisuke Kawata^1,2, Hiroshi M. Ueno^1,2, Yota Tatara¹, Mizuri Ishida³, Yoshinori Tamada^1,4, Tatsuya Mikami^1,5, Koichi Murashita^1,3 and Ken Itoh^1,6

所属

¹Department of Precision Nutrition for Dairy Foods, Hirosaki University Graduate School of Medicine
²Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
³Research Institute of Health Innovation, Hirosaki University
⁴Department of Medical Data Intelligence, Research Center for Health-Medical Data Science, Hirosaki University Graduate School of Medicine
⁵Department of Preemptive Medicine, Innovation Center for Health Promotion, Hirosaki University Graduate School of Medicine
⁶Department of Stress Response Science, Biomedical Research Center, Hirosaki University Graduate School of Medicine

Characterization of multi-iron lactoferrin as a soluble iron material for nutritional applications
可溶性鉄素材としての鉄ラクトフェリンの基本特性

掲載誌: Milk Science,74, (3), P82-89, 2025

著者: Toshiaki Uchida

所属: Milk Science Institute, Megmilk Snow Brand Co., Ltd., present affiliation, Quality Assurance Department, Megmilk Snow Brand Co., Ltd.

Correlation between plasmacytoid dendritic cell activation and suppression of subjective physical symptoms following Lactobacillus paragasseri SBT2055 ingestion: a randomized, double-blind, placebo-controlled, parallel-group comparative study

掲載誌: Frontiers in Nutrition, vol.12:1722081.(2025)

著者

Eiji Kobatake¹, Shukuko Ebihara², Masaya Miyoshi³, Toshiharu Namba⁴, Toshinobu Arai¹

所属: ¹ Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
² Chiyoda Paramedical Care Clinic
³ Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.
⁴ CPCC Company Limited

ガセリ菌SP株の研究開発：識別技術，健康機能，製品化

掲載誌: Milk Science,74,(2), p51, 2025

著者: 江口慧、渡邊正行

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所

Tail unsaturation controls monoglyceride monolayer organization and oil–water interfacial tension

掲載誌: Chemical Physics, 607, (2026), 113167

著者: Ryoichi Sato ^a, Shiori Tsukagoshi ^b, Leo Tanaka ^b, Noriyoshi Arai ^a

所属

^a Department of Mechanical Engineering, Keio University
^b Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

食品のレオロジーとテクスチャー　Ⅰ レオロジーの基礎

掲載誌: 日本食品工学会誌, Vol.27, No.1, pp.1-14, 2026

著者: 熊谷仁¹、花澤智仁²、二宮和美^3,4

所属

¹ 共立女子大学家政学部食物栄養学科
² 雪印メグミルク株式会社　ミルクサイエンス研究所
³ 群馬大学大学院理工学府物質・環境部門
^４群馬大学大学院食健康科学研究科

年別アーカイブ

主な論文

2025年度内容

Elucidation of the effect of monoglycerides on aroma release at the low-fat spread interface

DNA From Lactobacillus paragasseri SBT2055 Activates Plasmacytoid Dendritic Cells and Induces IFN-α via TLR9

Effects of Gelatin on Flavor Release at Low-Fat Spread Interface

Self-reported lactose intolerance is inversely associated with calcium intake and bone mineral density: a cross-sectional data analysis from the Iwaki Health Promotion Project

Association Between Dairy Consumption, Gut Microbiome Composition, and Lipid Biomarkers in Japanese Adults: A Cross-Sectional Analysis from the Iwaki Health Promotion Project

Characterization of multi-iron lactoferrin as a soluble iron material for nutritional applications 可溶性鉄素材としての鉄ラクトフェリンの基本特性

Correlation between plasmacytoid dendritic cell activation and suppression of subjective physical symptoms following Lactobacillus paragasseri SBT2055 ingestion: a randomized, double-blind, placebo-controlled, parallel-group comparative study

ガセリ菌SP株の研究開発：識別技術，健康機能，製品化

Tail unsaturation controls monoglyceride monolayer organization and oil–water interfacial tension

食品のレオロジーとテクスチャー Ⅰ レオロジーの基礎

Characterization of multi-iron lactoferrin as a soluble iron material for nutritional applications
可溶性鉄素材としての鉄ラクトフェリンの基本特性

食品のレオロジーとテクスチャー　Ⅰ レオロジーの基礎