{"id":3389,"date":"2012-01-24T15:59:49","date_gmt":"2012-01-24T06:59:49","guid":{"rendered":"http:\/\/www.ag.kagawa-u.ac.jp?post_type=research&p=3389"},"modified":"2024-05-09T11:31:07","modified_gmt":"2024-05-09T02:31:07","slug":"%e5%b0%8f%e5%b7%9d%e9%9b%85%e5%bb%a3%e3%80%80%ef%bc%88%e9%a3%9f%e5%93%81%e3%82%bf%e3%83%b3%e3%83%91%e3%82%af%e8%b3%aa%e5%8c%96%e5%ad%a6%ef%bc%89","status":"publish","type":"research","link":"https:\/\/www.ag.kagawa-u.ac.jp\/?research=%e5%b0%8f%e5%b7%9d%e9%9b%85%e5%bb%a3%e3%80%80%ef%bc%88%e9%a3%9f%e5%93%81%e3%82%bf%e3%83%b3%e3%83%91%e3%82%af%e8%b3%aa%e5%8c%96%e5%ad%a6%ef%bc%89","title":{"rendered":"\u5c0f\u5ddd\u3000\u96c5\u5ee3"},"content":{"rendered":"
\n
\n
\n
\u65e5\u672c\u8a9e<\/div><\/div>
\n
English<\/div><\/div><\/div><\/div>\n
\n\n
\n
\n
\n
\n

\u9818\u57df\u540d\u3000\u3000\u98df\u54c1\u79d1\u5b66<\/mark><\/strong><\/h2>\n\n\n\n

\u6559\u54e1\u6c0f\u540d\u3000\u5c0f\u5ddd\u3000\u96c5\u5ee3<\/mark><\/strong><\/h2>\n<\/div>\n\n\n\n
\n

\u7814\u7a76\u5206\u91ce\u3000\u98df\u54c1\u30bf\u30f3\u30d1\u30af\u8cea\u5316\u5b66<\/mark><\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n\n
\"\"<\/figure>\n\n\n\n

\u7814\u7a76\u30ad\u30fc\u30ef\u30fc\u30c9\uff1a \u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\uff0c\u767a\u9175\u98df\u54c1\uff0c\u9d8f\u5375\u30bf\u30f3\u30d1\u30af\u8cea\uff0c\u8840\u7ba1\u65b0\u751f<\/strong><\/strong><\/strong><\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

\u6700\u8fd1\u306e\u7814\u7a76\u8ab2\u984c<\/strong><\/h2>\n\n\n\n

\uff11\uff0e\u30aa\u30ea\u30fc\u30d6\u8449\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u306e\u98df\u54c1\u3078\u306e\u5fdc\u7528<\/strong><\/strong><\/strong><\/h2>\n\n\n\n
\n
\n

\u3000\u30aa\u30ea\u30fc\u30d6\u8449\u306b\u306f\u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\u3068\u547c\u3070\u308c\u308b\u30aa\u30ea\u30fc\u30d6\u7279\u6709\u306e\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u304c\u591a\u91cf\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u3002\u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\u306f\u3001\u304a\u8336\u3001\u8d64\u30ef\u30a4\u30f3\u3001\u7389\u306d\u304e\u306a\u3069\u306e\u98df\u54c1\u306b\u542b\u307e\u308c\u308b\u30dd\u30ea\u30d5\u30a7\u30ce\u30fc\u30eb\u3068\u306f\u5168\u304f\u7570\u306a\u308b\u5316\u5b66\u69cb\u9020\u3092\u3057\u3066\u3044\u308b\u3002\u30aa\u30ea\u30fc\u30d6\u8449\u306e\u9175\u7d20\u3092\u4f5c\u7528\u3055\u305b\u305f\u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\u8a98\u5c0e\u4f53\u306f\u3001\u5375\u3084\u8089\u306e\u30bf\u30f3\u30d1\u30af\u8cea\u3068\u5171\u6709\u7d50\u5408\u3092\u5f62\u6210\u3057\u3001\u98df\u54c1\u306e\u98df\u611f\u3092\u3088\u304f\u3059\u308b\u3053\u3068\u304c\u308f\u304b\u3063\u305f\u3002\u672c\u7814\u7a76\u3067\u306f\u3001\u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\u8a98\u5c0e\u4f53\u3092\u5229\u7528\u3057\u3066\u690d\u7269\u3084\u6606\u866b\u306e\u30bf\u30f3\u30d1\u30af\u8cea\u306e\u98df\u611f\u6539\u826f\u3092\u76ee\u6307\u3057\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

\n
\"\"
\u30aa\u30ec\u30a6\u30ed\u30da\u30a4\u30f3\u8a98\u5c0e\u4f53\u306f\u5375\u767d\u30bf\u30f3\u30d1\u30af\u8cea\u306b\u5171\u6709\u7d50\u5408\u3057\u3001\u98df\u611f\u304c\u5909\u308f\u308b<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n

\uff12\uff0e\u5e0c\u5c11\u7cd6\u3092\u767a\u9175\u98df\u54c1\u306b\u5fdc\u7528<\/strong><\/h2>\n\n\n\n

\u3000\u6297\u80a5\u6e80\u52b9\u679c\u3092\u3082\u3064\u5e0c\u5c11\u7cd6D-\u30d7\u30b7\u30b3\u30fc\u30b9\u3092\u3001\u9d8f\u5375\u3084\u7c73\u7c89\u3092\u4f7f\u3063\u305f\u52a0\u5de5\u98df\u54c1\u306b\u5fdc\u7528\u3059\u308b\u3068\u7802\u7cd6\u4f7f\u7528\u6642\u3088\u308a\u3082\u512a\u308c\u305f\u6027\u8cea\uff08\u67d4\u3089\u304b\u3055\u3084\u4fdd\u5b58\u5b89\u5b9a\u6027\uff09\u3092\u793a\u3059\u3053\u3068\u304c\u308f\u304b\u3063\u305f\u3002\u672c\u7814\u7a76\u3067\u306f\u3001\u30d1\u30f3\u3084\u30e8\u30fc\u30b0\u30eb\u30c8\u306a\u3069\u5fae\u751f\u7269\u306e\u767a\u9175\u3092\u5229\u7528\u3057\u305f\u98df\u54c1\u306b\u5e0c\u5c11\u7cd6\u3092\u6dfb\u52a0\u3057\u305f\u3068\u304d\u306b\u3069\u306e\u3088\u3046\u306a\u6027\u8cea\u3092\u793a\u3059\u306e\u304b\u8abf\u3079\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

\n
\"\"
D-\uff8c\uff9f\uff7c\uff7a\uff70\uff7d\uff08Alu\uff09\u3092\u7802\u7cd6\uff08Suc\uff09\u306b\u7f6e\u304d\u63db\u3048\u305f\u30d1\u30f3\u306e\u5916\u89b3\uff08100\uff05Alu\u306b\u7f6e\u304d\u63db\u3048\u308b\u3068\u30d1\u30f3\u306f\u81a8\u3089\u307e\u306a\u3044\uff09<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

\uff13 \uff0e\u9d8f\u306e\u305f\u307e\u3054\u306b\u542b\u307e\u308c\u308b\u30bf\u30f3\u30d1\u30af\u8cea\u306e\u6a5f\u80fd\u306e\u89e3\u660e<\/strong><\/strong><\/h2>\n\n\n\n
\n
\n

\u3000\u305f\u307e\u3054\u306f\u826f\u8cea\u306e\u30bf\u30f3\u30d1\u30af\u8cea\u3092\u542b\u3080\u6804\u990a\u4fa1\u306e\u9ad8\u3044\u98df\u54c1\u3067\u3042\u308b\u3002\u305d\u306e\u4e00\u65b9\u3067\u3001\u305f\u307e\u3054\u306f\u751f\u7269\u5b66\u7684\u306b\u306f\u30d2\u30e8\u30b3\u304c\u5b75\u5316\u3059\u308b\u751f\u547d\u30ab\u30d7\u30bb\u30eb\u3067\u3042\u308b\u3002\u30d2\u30e8\u30b3\u306e\u5b75\u5316\u306b\u306f\u5375\u9ec4\u304c\u4e2d\u5fc3\u7684\u306a\u5f79\u5272\u3092\u679c\u305f\u3057\u3066\u3044\u308b\u304c\u3001\u5375\u767d\u304c\u30d2\u30e8\u30b3\u8a95\u751f\u306b\u3069\u306e\u3088\u3046\u306b\u95a2\u4e0e\u3057\u3066\u3044\u308b\u304b\u306f\u308f\u304b\u3063\u3066\u3044\u306a\u3044\u3002\u672c\u7814\u7a76\u3067\u306f\u3001\u5375\u767d\u30bf\u30f3\u30d1\u30af\u8cea\u306e\u751f\u547d\u8a95\u751f\u3078\u306e\u95a2\u308f\u308a\uff08\u8840\u7ba1\u65b0\u751f\u306a\u3069\uff09\u306e\u89e3\u660e\u3092\u76ee\u6307\u3057\u3066\u7814\u7a76\u3092\u3057\u3066\u3044\u308b\u3002<\/p>\n<\/div>\n\n\n\n

\n
\"\u4fdd\u6e297\u65e5\u76ee\u306e\u9d8f\u80da\uff08\u5de6\uff09\u3068\u5375\u767d\u30bf\u30f3\u30d1\u30af\u8cea\uff08OVAX\uff09\u306e\u7acb\u4f53\u69cb\u9020\uff08\u53f3\uff09\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n

\u4ee3\u8868\u7684\u306a\u7814\u7a76\u696d\u7e3e<\/strong><\/p>\n<\/div>

\"\"<\/figure><\/div>\n\n\n\n
    \n
  • Sawettanun and Ogawa (2022): Influences of rare sugar D-allulose on the fermentation ability of baker\u2019s yeast and the physical properties of bread. Int. J. Food Sci. Technol.<\/em> 57<\/strong>, 6004\u20136015<\/li>\n\n\n\n
  • Akazawa et al. (2021): Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels. J. Agric. Food Chem.<\/em> 69<\/strong>, 14250\u221214258<\/li>\n\n\n\n
  • \u91ce\u5d0e\u3089 (2020): \u30aa\u30ea\u30fc\u30d6\u8449\u7c89\u672b\u306e\u7d66\u990c\u304c\u30d6\u30ea\u666e\u901a\u8089\u306e\u6b6f\u3054\u305f\u3048\u306b\u4e0e\u3048\u308b\u52b9\u679c. \u65e5\u672c\u6c34\u7523\u5b66\u4f1a\u8a8c 86\u5dfb, 483-493<\/li>\n\n\n\n
  • Rachman et al. (2020): Olive  Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage. Journal of Poultry Science<\/em> 58<\/strong>, 200-209<\/li>\n\n\n\n
  • Akazawa et al. (2019): Migration of chicken egg-white protein ovalbumin-related protein X and its alteration in heparin-binding affinity during embryogenesis of fertilized egg. Poultry Science<\/em> 98<\/strong> 5100-5108<\/li>\n<\/ul>\n\n<\/div>
    \n\n
    \n
    \n
    \n
    \n

    Research Area:\u3000<\/strong>Food Science<\/mark>\u3000<\/strong><\/h2>\n\n\n\n

    Research Specialization :\u3000<\/strong>Food Protein Functionalities<\/mark> <\/h2>\n\n\n\n

    FunctionalitiesName:\u3000<\/strong>OGAWA, Masahiro<\/mark><\/h2>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Keywords\uff1aOlive, rare sugar, egg protein, and polyphenol<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    Recent Researches<\/strong><\/p>\n\n\n\n

    1. Quality Improvement of Food Products by Olive Leaf Polyphenols<\/strong><\/strong><\/h2>\n\n\n\n

    \u3000Olive leaf contains a large amount of polyphenols (ca5%). The most abundant polyphenol is oleuropein, which exists only in olive. In Kagawa prefecture, olive leaf powder containing high concentration of polyphenol is fed to aquaculture fish yellowtail. In our laboratory, we evaluate the biochemical (protein-level) and mechanical (breaking force) properties of aquaculture fishes (yellowtail and red sea bream) grown with a feed containing olive leaf powder.<\/p>\n\n\n\n

    2. Effects of Rare Sugars on Food Processing Properties<\/strong><\/h2>\n\n\n\n
    \n
    \n

    \u3000D-Allulose (Alu), also known as D-Psicose, is the C-3 epimer of D-fructose. It is a rare sugar that exists in small amounts in nature. Alu is a non-caloric sweetener (0.39 kcal g\u22121<\/sup>) with a suppressive effect on postprandial blood glucose elevation. In our laboratory, we investigate the effects of Alu used as a food additive on various food processing properties (mechanical properties of gels including heat induced egg gel, sausage, and surimi gel, and the effects on lactic fermentation and acetic fermentation).<\/p>\n<\/div>\n\n\n\n

    \n
    \"Microscopic<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    3. Biological Functions of Egg White Proteins of Chicken Eggs<\/strong><\/strong><\/h2>\n\n\n\n
    \n
    \n

    \u3000\u3000Chicken egg is a capsule containing all components participating in its embryo development. Some of egg white proteins have antimicrobial activity against bacteria. These antimicrobial proteins prevent bacteria from invading into egg yolk. However, the physiological function of many other proteins except antimicrobial proteins still remain unknown. In our laboratory, we investigate the physiological functions of an egg white protein, called \u201covalbumin-related protein X (OVAX)\u201d in chicken egg development. <\/p>\n<\/div>\n\n\n\n

    \n
    \"Sperm<\/figure>\n<\/div>\n<\/div>\n\n\n\n
    \n

    Publications<\/strong><\/p>\n<\/div>

    \"\"<\/figure><\/div>\n\n\n\n
      \n
    • Sawettanun and Ogawa (2022): Influences of rare sugar D-allulose on the fermentation ability of baker\u2019s yeast and the physical properties of bread. Int. J. Food Sci. Technol.<\/em> 57<\/strong>, 6004\u20136015<\/li>\n\n\n\n
    • Akazawa et al. (2021): Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels. J. Agric. Food Chem.<\/em> 69<\/strong>, 14250\u221214258<\/li>\n\n\n\n
    • Nozaki et al. (2020): Effects of feeding olive leaf powder on the chewiness of yellowtail meat. Nippon Suisan Gakkaishi<\/em> 86<\/strong>, 483-493<\/li>\n\n\n\n
    • Rachman et al. (2020): Olive  Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage. Journal of Poultry Science<\/em> 58<\/strong>, 200-209<\/li>\n\n\n\n
    • Akazawa et al. (2019): Migration of chicken egg-white protein ovalbumin-related protein X and its alteration in heparin-binding affinity during embryogenesis of fertilized egg. Poultry Science<\/em> 98<\/strong> 5100-5108<\/li>\n<\/ul>\n\n<\/div><\/div>\n <\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":15775,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","ub_ctt_via":"","footnotes":""},"class_list":["post-3389","research","type-research","status-publish","has-post-thumbnail","hentry","research_keyword-218","research_keyword-220","research_keyword-215","research_keyword-219","research_keyword-221","research_keyword-205","research_keyword-135","research_category-217","center_category-258","center_category-259","sdgs_category-6","sdgs_category-15","sdgs_category-5"],"_links":{"self":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/3389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research"}],"about":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/types\/research"}],"author":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3389"}],"version-history":[{"count":51,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/3389\/revisions"}],"predecessor-version":[{"id":61842,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/research\/3389\/revisions\/61842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=\/wp\/v2\/media\/15775"}],"wp:attachment":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}