主な論文（2017年）

雪印メグミルク研究報告

2017年度内容

Milk basic protein increases ghrelin secretion and bone mineral　density in rodents

掲載誌: Nutrition, 39-40, 15-19, (2017)

著者: 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

所属

^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 University

大学女子長距離走選手の身体部位別骨密度と月経周期・女性ホルモンとの関連
Relationship between bone mineral density, menstrual irregularity and female hormones in female college long-distance runners

掲載誌: 日本臨床スポーツ医学会誌, 25(2) ,248-253, (2017)

著者: 藤田有紀¹、佐々木英嗣¹、米田勝朗²、衣笠祥子³、加藤健⁴、津田英一¹、石橋恭之¹、梅田孝²

所属: ¹弘前大学大学院医学研究科整形外科学講座、²名城大学、³岡崎市医師会公衆衛生センター、⁴雪印メグミルク（株）

月経異常を呈する長距離走選手の骨代謝に関する横断調査
Bone metabolism in female long-distance runners with menstrual disorders

掲載誌: 日本臨床スポーツ医学会誌, 25(3), 354-359, (2017)

著者: 佐々木英嗣^1,2、藤田有紀¹、米田勝朗³、衣笠祥子⁴、加藤健⁵、津田英一¹、石橋恭之¹、梅田孝³

所属: ¹弘前大学大学院医学研究科整形外科学講座、²JCHO秋田病院整形外科、³名城大学、⁴岡崎市医師会公衆衛生センター、⁵雪印メグミルク（株）

Preventive Effect of Lactobacillus helveticus SBT2171 on Collagen-Induced Arthritis in Mice

掲載誌: Frontiers in Microbiology, 8,1159, (2017)

著者: Maya Yamashita¹, Kurumi Matsumoto¹, Tsutomu Endo², Ken Ukibe¹, Tomohiro Hosoya¹, Yumi Matsubara³, Hisako Nakagawa³, Fumihiko Sakai¹, Tadaaki Miyazaki³

所属

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 University

Milk Basic Protein Facilitates Increased Bone Mass in Growing Mice

掲載誌: Journal of Nutritional Science and Vitaminology,63, 315-322, (2017)

著者: Aiko Ono-Ohmachi^1.2, Yuko Ishida¹, Yoshikazu Morita¹, Ken Kato¹ and Takayuki Y. Nara¹

所属

¹Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
²Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.

Lactobacillus helveticus SBT2171 Attenuates Experimental Autoimmune Encephalomyelitis in Mice

掲載誌: Frontiers in Microbiology, 8, 2596, (2018)

著者: Maya Yamashita¹, Ken Ukibe¹, Yumi Matsubara², Tomohiro Hosoya¹, Fumihiko Sakai¹, Shigeyuki Kon³, Yasunobu Arima⁴, Masaaki Murakami⁴, Hisako Nakagawa² and Tadaaki Miyazaki^2*

所属

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 University

Distinct Effects of Dietary Whey Peptide and Soy Protein on Denervation-Mediated Muscle Atrophy

掲載誌: Journal of Nutrition & Food Science, 1, 1:002, (2016)

著者: Takagi M¹, Uchida T¹, Takatsu E¹, Kishimoto H¹, Ida K¹, Ishida Y², Ono-Ohmachi A^2,3, Morita Y^2,3, Kato K², Ochi A¹, Ohno-Maita A¹, Oarada M⁴, Abe T¹, Teshima-Kondo S¹, Nakao R^1,5, Hirasaka K⁶ and Nikawa Takeshi^1*

所属

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

Lactobacillus gasseri Potentiates Immune Response Against Influenza Virus Infection

掲載誌: Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support 249-256, (2018).

著者: Jun Nishihira,^1*, Mie Nishimura¹, Tomohiro Moriya², Fumihiko Sakai², Toshihide Kabuki², and Yoshihiro Kawasaki²

所属

¹Hokkaido Information University.
²Megmilk Snow Brand Co., Ltd.

Milk basic protein supplementation exerts an anti-inflammatory effect in a food-allergic enteropathy model mouse

掲載誌: Journal of Dairy Science, 101(3), 1852-1863, (2018)

著者: Aiko Ono-Ohmachi,^*† Haruyo Nakajima-Adachi,^‡1 Yoshikazu Morita,^* Ken Kato,^* and Satoshi Hachimura^‡

所属

^*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 Tokyo

牛乳・乳製品と骨 MBP®と骨の健康

掲載誌: Clinical Calcium, 28(4), 87-91, (2018)

著者: 瀬戸泰幸

所属: 雪印メグミルク株式会社ミルクサイエンス研究所

Protective Effects and Functional Mechanisms of Lactobacillus gasseri SBT2055 against Oxidative Stress

掲載誌: PLOS ONE, 12(5), :e0177106, (2017)

著者: Eiji Kobatake¹, Hisako Nakagawa², Takahiro Seki¹, Tadaaki Miyazaki^2*

所属

¹Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
²Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University

Preparation Characteristics of Water-in-oil Emulsion Using Olive Oil as a Continuous Phase in Microchannel Emulsification

掲載誌: Japan Journal of Food Engineering, 18(2), 103-111, (2017)

著者: Miki ITO¹, Midori UEHARA¹, Ryota WAKUI², Makoto SHIOTA², and Takashi KUROIWA¹

所属

¹Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
²Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends

掲載誌: Journal of Oleo Science, 67(7), 829-837, (2018)

著者: Makoto Shiota¹, Takamichi Kamigaki¹, Ryota Wakui¹, Yoshiko Ito², Yuri Nishino², and Atsuo Miyazawa²

所属

¹Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
²Graduate School of Life Science, University of Hyogo

Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat

掲載誌: Food Chemistry, 245, 1218-1223, (2018)

著者: Makoto Shiota^a, Yuichi Shimomura^a, Mariko Koteraa, Shu Taira^b

所属

^aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
^bDepartment of Bioscience, Fukui Prefectural University

GC/MSによる高脂肪食品中ラクトン類の簡易定量

掲載誌: BUNSEKI KAGAKU, 66(10), 751-756, (2017)

著者: 松浦弘明、塩田　誠

所属: 雪印メグミルク株式会社ミルクサイエンス研究所

Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams

掲載誌: Food Structure, 12,94-102, (2017)

著者: Kentaro Matsumiya¹, Sanae Horiguchi², Tatsuya Kosugi³, Taka-Aki Mutoh³, Yuko Nambu¹, Kimio Nishimura², Yasuki Matsumura¹

所属

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.

Properties of cream obtained from cow feeding with low level β-carotene feeds.

掲載誌: Milk Science, 66(2), 107-115, (2017)

著者: Tatsuya Kosugi^1*, Ai Iwasawa¹, Yuichi Shimomura¹, Shu Kogawa², Soichi Ishida², Kazuki Takaura², and Makoto Shiota¹

所属

¹Megmilk Snow Brand Co., Ltd.
²Snow Brand Seed Co., Ltd.

Models of the structure of casein micelle and its changes during processing of milk

掲載誌: Milk Science, 66(2), 125-143, (2017)

著者: Takayoshi Aoki¹, Rei Mizuno²,Toshiaki Kimura³, Shunichi Dosako⁴

所属

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 Institute

Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese

掲載誌: Food Chemistry, 245, 47–52, (2018)

著者: Wei Fu^a, Yurika Watanabe^a, Keita Inoue^a, Natsumi Moriguchi^a, Kazunao Fusa^b, Yuya Yanagisawa^b, Takaaki Mutoh^b, Takashi Nakamura^a

所属

^aSchool of Agriculture, Meiji University
^bMilk Science Research Institute, MEGMILK SNOW BRAND Co, Ltd.

Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer

掲載誌: Bioscience, Biotechnology, and Biochemistry, 82(3), 476-483, (2018)

著者: Wei Fu^a, Yurika Watanabe^a, Hayaka Satoh^a, Keita Inoue^a, Natsumi Moriguchi^a, Kazunao Fusa^b, Yuya Yanagisawa^b, Takaaki Mutoh^b and Takashi Nakamura^a

所属

^aSchool of Agriculture, Meiji University
^bMilk Science Research Institute, MEGMILK SNOW BRAND Co, Ltd.

Overview of cheese making

掲載誌: 乳業技術, 67, 16-30, (2017)

著者: 佐々木正弘

所属: 雪印メグミルク株式会社ミルクサイエンス研究所札幌研究所

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