主な論文（2018年）｜雪印メグミルク株式会社

雪印メグミルク研究報告

2018年度内容

A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro

掲載誌: Animal Science Journal, 89(7), 1027-1032, (2018)

著者: Takehiko Yasueda, Yusuke Abe, Mayumi Shiba, Yoshie Kamo and Yasuyuki Seto

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

Probiotic Lactobacillus gasseri SBT2055 improves insulin secretion in a diabetic rat model

掲載誌: Journal of Dairy Science, 102(2), 997-1006, (2019)

著者: M Niibo¹, B Shirouchi¹, M Umegatani¹, Y Morita¹, A Ogawa², F Sakai², Y Kadooka², and M Sato¹

所属

¹ Faculty of Agriculture, Graduate School, Kyushu University
² Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Anti-allergic effect of Lactobacillus helveticus SBT2171 on pollen allergen-induced allergy model

掲載誌: Functional Foods in Health and Disease, 9(3), 166-179, (2019)

著者: Maya Yamashita^*, Kurumi Matsumoto, Nanae Matsumoto, Eiji Kobatake, Toshihide Kabuki

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

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

掲載誌: Functional Foods in Health and Disease, 9(1), 52-78, (2019)

著者: Maya Yamashita¹, Eiji Kobatake¹, Shun Obuchi¹, Masayuki Iwai¹, Kazuyuki Ichikawa², Toshihide Kabuki1^*, Tadao Enomoto³

所属

¹ Milk Science Research Institute and ² Products Development Department, Megmilk Snow Brand Co. Ltd.
³ NPO Japan Health Promotion Supporting Network

Lactobacillus gasseri SBT2055株の消化管を介した保健機能研究とその応用（平成30年度日本栄養・食糧学会技術賞受賞）

掲載誌: 日本栄養・食糧学会誌, 72(2), 79-83, (2019)

著者: 門岡幸男^*1、小川哲弘¹、高野義彦¹、守屋智博¹、酒井史彦¹、西平順²、宮崎忠昭³、土田隆⁴、佐藤匡央⁵

所属

¹ 雪印メグミルク株式会社ミルクサイエンス研究所
² 北海道情報大学医療情報学部医療情報学科
³ 北海道大学遺伝子病制御研究所プロバイオティクス・イムノロジー研究部門
⁴ よこはま土田メディカルクリニック
⁵ 九州大学大学院農学研究院生命機能科学部門食料化学工学講座栄養化学分野

In vitro Investigation of Deoxycholic Acid-Lowering Activities of Bifidobacterium longum SBT2928 and Lactobacillus gasseri SBT2055

掲載誌: Milk Science, 67(2), 80-87, (2018)

著者: Toshinobu Arai, Takahiro Seki, and Yasuyuki Seto

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

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

掲載誌: Scientific Reports, 9, Article number: 4812 (2019)

著者: Kei Eguchi¹, Naoki Fujitani², Hisako Nakagawa², and Tadaaki Miyazaki²

所属

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

W/O型乳化物を構成するモノグリセリドの結合脂肪酸が香気成分の遊離に与える影響 Effects of Fatty Acids Bound to Monoglycerides in Water-in-Oil Type Emulsions on the Release of Aroma Compounds

掲載誌: 日本食品科学工学会誌, 65(12), 559-572, (2018)

著者: 塚越詩織、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

カゼインミセルからのκ-カゼイン脱離が乳の酸凝固に及ぼす影響 Effect of dissociation of kappa-casein from casein micelles on the acid milk gel formation

掲載誌: Milk Science, 67(3), 213-216, (2018)

著者: 玉置祥二郎¹、岡大貴²

所属

¹雪印メグミルク株式会社ミルクサイエンス研究所
²東京農業大学応用生物科学部農芸化学科食料資源理化学研究室

Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends

掲載誌: Journal of the American Oil Chemists' Society, 96, 35-42, (2018)

著者: Yuichi Shimomura¹, Miki Tsuchiya², Satoru Ueno², Makoto Shiota¹

所属

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

クリームの品質特性
Properties of dairy cream

掲載誌: Milk Science, 67(1), 34-39, (2018)

著者: Tatsuya Kosugi

所属: Milk 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

^a School of Agriculture, Meiji University
^b Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

Effects of solid fat content in fat particles on their adsorption at the air–water interface

掲載誌: Food Hydrocolloids, 83, 317-325, (2018)

著者: Tomohito Hanazawa^a,b, Yoko Sakurai^c, Kentaro Matsumiya^c, Taka-aki Mutoh^a,d, Yasuki Matsumura^c

所属

^a Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
^b Research and Development Planning Department, Megmilk Snow Brand Co., Ltd.
^c Laboratory of Quantity Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
^d Corporate Planning Division, Megmilk Snow Brand Co., Ltd.

雪印メグミルクにおける膜分離技術の利用

掲載誌: MRC News, 59, 16-18, (2018)

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技術開発研究室

ミシガン州立大学包装学科における包装教育と留学生の目的意識の違い
Differences in the purpose of study abroad between Japanese students and international students from other countries at Michigan State University's School of Packaging

掲載誌: 包装技術, 56(9), 36-39, (2018)

著者: 若井宗人

所属: 雪印メグミルク株式会社研究開発部

Improvement of Versatility and　AnalyticalRange of AOAC Official Method 2015.06 for Selenium

掲載誌: Journal of AOAC International, 101(4), 1215-1218, (2018)

著者: Naoto Hieda¹, Mariko Nagatoshi¹, Yoshihiro Ikeuchi¹,　Tetsuhisa Goto², Yoshinori Iga¹

所属

¹ Central Food Analysis Laboratory, Quality Assurance Department,　Megmilk Snow Brand Co., Ltd.
² Shinshu University (Retired)

Improvement in the Reliability of AOAC Official Method 2012.15 for Iodine

掲載誌: Journal of AOAC International, 102(2), 673-676, (2019)

著者: Naoto Hieda, Yoshihiro Ikeuchi, Ichirou Matsuno

所属: Central Food Analysis Laboratory, Quality Assurance Department,　Megmilk Snow Brand Co., Ltd.

Microstructural observation of casein micelles in milk by cryo-electron microscopy of vitreous sections (CEMOVIS)

掲載誌: Microscopy, 67(3), 164-170, (2018)

著者: Takamichi Kamigaki¹, Yosiko 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

年別アーカイブ

主な論文（2018年）

2018年度内容

A new insight into cystatin C contained in milk basic protein to bone metabolism: Effects on osteoclasts and osteoblastic MC3T3-E1 cells in vitro

Probiotic Lactobacillus gasseri SBT2055 improves insulin secretion in a diabetic rat model

Anti-allergic effect of Lactobacillus helveticus SBT2171 on pollen allergen-induced allergy model

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

Lactobacillus gasseri SBT2055株の消化管を介した保健機能研究とその応用（平成30年度日本栄養・食糧学会技術賞受賞）

In vitro Investigation of Deoxycholic Acid-Lowering Activities of Bifidobacterium longum SBT2928 and Lactobacillus gasseri SBT2055

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

W/O型乳化物を構成するモノグリセリドの結合脂肪酸が香気成分の遊離に与える影響 Effects of Fatty Acids Bound to Monoglycerides in Water-in-Oil Type Emulsions on the Release of Aroma Compounds

カゼインミセルからのκ-カゼイン脱離が乳の酸凝固に及ぼす影響 Effect of dissociation of kappa-casein from casein micelles on the acid milk gel formation

Effect of Triacylglycerol Compositions and Physical Properties on the Granular Crystal Formation of Fat Blends

クリームの品質特性Properties of dairy cream

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

Effects of solid fat content in fat particles on their adsorption at the air–water interface

雪印メグミルクにおける膜分離技術の利用

ミシガン州立大学包装学科における包装教育と留学生の目的意識の違いDifferences in the purpose of study abroad between Japanese students and international students from other countries at Michigan State University's School of Packaging

Improvement of Versatility and AnalyticalRange of AOAC Official Method 2015.06 for Selenium

Improvement in the Reliability of AOAC Official Method 2012.15 for Iodine

Microstructural observation of casein micelles in milk by cryo-electron microscopy of vitreous sections (CEMOVIS)

クリームの品質特性
Properties of dairy cream

ミシガン州立大学包装学科における包装教育と留学生の目的意識の違い
Differences in the purpose of study abroad between Japanese students and international students from other countries at Michigan State University's School of Packaging

Improvement of Versatility and　AnalyticalRange of AOAC Official Method 2015.06 for Selenium