Search Results - "MURATA, MASATSUNE"

Browning and pigmentation in food through the Maillard reaction by Murata, Masatsune

“…The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing…”
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Advances in Glycation: from food to human health and disease by Taniguchi, Naoyuki, Murata, Masatsune

“…This Special Issue on “Advances in Glycation: from food to human health and disease” was planned after the XXV International Symposium on Glycoconjugates…”
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Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine by Noda, Kyoko, Murata, Masatsune

“…Pyrrolothiazolate formed by the Maillard reaction between l-cysteine and d-glucose has a pyrrolothiazole skeleton as a chromophore. We searched for a Maillard…”
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Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions by Noda, Kyoko, Masuzaki, Ruriko, Terauchi, Yuka, Yamada, Shinji, Murata, Masatsune

“…A novel Maillard pigment having partial structures of furan and cyclopentathiazine, named furpenthiazinate, was isolated and identified. Although this pigment…”
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Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage by Arai, Ayaka, Igoshi, Asuka, Inoue, Aoi, Noda, Kyoko, Tsutsuura, Satomi, Murata, Masatsune

“…To produce processed cheese turning hardly brown during transportation and storage at room temperature, natural cheese showing less discoloration should be…”
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A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction by Igoshi, Asuka, Noda, Kyoko, Murata, Masatsune

“…To find a Maillard pigment derived from thiamine, a solution containing glucose and thiamine was heated and analyzed with high-performance liquid…”
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Coleus forskohlii Extract Attenuated the Beneficial Effect of Diet-Treatment on NASH in Mouse Model by SUZUKI, Sachina, NISHIJIMA, Chiharu, SATO, Yoko, UMEGAKI, Keizo, MURATA, Masatsune, CHIBA, Tsuyoshi

“…Obesity is one of the main causes of non-alcoholic steatohepatitis (NASH), which is associated with impaired liver functions including drug metabolism. Coleus…”
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Temperature Dependence of the Production of Staphylococcal Enterotoxin A by Staphylococcus aureus by TSUTSUURA, Satomi, SHIMAMURA, Yuko, MURATA, Masatsune

“…We incubated 11 strains of Staphylococcus aureus in a brain heart infusion broth at 10-37 °C with two inoculum sizes and examined their enterotoxin A (SEA)…”
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Galactose Is the Limiting Factor for the Browning or Discoloration of Cheese during Storage by IGOSHI, Asuka, SATO, Yui, KAMEYAMA, Kumi, MURATA, Masatsune

“…The browning or discoloration of cheese is often observed during long-time ripening or aging. In the present study, we identified galactose as a limiting…”
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Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage by ADACHI, Kotomi, IGOSHI, Asuka, MURATA, Masatsune

“…The purpose of this study was to clarify factors affecting the browning of a model processed cheese during storage. Model processed cheese samples (pH 4.5-6.0)…”
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Plant-Derived Polyphenols Interact with Staphylococcal Enterotoxin A and Inhibit Toxin Activity by Shimamura, Yuko, Aoki, Natsumi, Sugiyama, Yuka, Tanaka, Takashi, Murata, Masatsune, Masuda, Shuichi

“…This study was performed to investigate the inhibitory effects of 16 different plant-derived polyphenols on the toxicity of staphylococcal enterotoxin A (SEA)…”
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Inhibitory effects of food additives derived from polyphenols on staphylococcal enterotoxin A production and biofilm formation by Staphylococcus aureus by Shimamura, Yuko, Hirai, Chikako, Sugiyama, Yuka, Shibata, Masaharu, Ozaki, Junya, Murata, Masatsune, Ohashi, Norio, Masuda, Shuichi

“…In this study, we examined the inhibitory effects of 14 food additives derived from polyphenol samples on staphylococcal enterotoxin A (SEA) production and…”
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Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate by Noda, Kyoko, Yamada, Shinji, Murata, Masatsune

“…We isolated a novel yellow pigment from a model Maillard reaction system containing l-cysteine, l-lysine, and glucose and identified it as…”
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Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose by Noda, Kyoko, Terasawa, Naoko, Murata, Masatsune

“…We recently identified 6-hydroxy-3[R],7a[S]-dimethyl-7-oxo-2,3-dihydropyrrolo[2,1-b]thiazole-3-calboxylic acid, a novel pyrrolothiazole derivative carrying a…”
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Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple by AMAKI, Kanako, SAITO, Eri, TANIGUCHI, Kumiko, JOSHITA, Keiko, MURATA, Masatsune

“…Chlorogenic acid (CQA) is one of the major polyphenols in apple and a good substrate for the polyphenol oxidase (PPO) in apple. Apple contains catechins as…”
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Production Potency of Folate, Vitamin B12, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles by MASUDA, Misako, IDE, Mariko, UTSUMI, Haruka, NIIRO, Tae, SHIMAMURA, Yuko, MURATA, Masatsune

“…We investigated the extracellular production of folate, vitamin B12, and thiamine in cultures of lactic acid bacteria (LAB) isolated from nukazuke, a…”
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Pulsed-Field Gel Electrophoretic Analysis and Some Characteristics of Staphylococcus aureus Isolated from Retail Foods and Human Hands by SHIMAMURA, Yuko, MURATA, Masatsune

“…This study investigates whether there is a predominant Staphylococcus aureus strain in retail foods and healthy human hands, and examines the relationship…”
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Interaction between Various Apple Procyanidin and Staphylococcal Enterotoxin A and Their Inhibitory Effects on Toxin Activity by Shimamura, Yuko, Hirai, Chikako, Sugiyama, Yuka, Utsumi, Mio, Yanagida, Akio, Murata, Masatsune, Ohashi, Norio, Masuda, Shuichi

“…In this study, we investigated the interaction between apple polyphenols (AP; mainly consisting of procyanidin (PC) from an apple) and staphylococcal…”
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Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce by Kondo, Nozomi, Murata, Masatsune, Isshiki, Kenji

“…The effect of the disinfectant sodium hypochlorite (NaClO), with or without mild heat (50 degrees C) and fumaric acid, on native bacteria and the foodborne…”
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Cinnamaldehyde Inhibits Enzymatic Browning of Cut Lettuce by Repressing the Induction of Phenylalanine Ammonia-Lyase without Promotion of Microbial Growth by Tanaka, Eriko, Okumura, Saya, Takamiya, Rikako, Hosaka, Hitomi, Shimamura, Yuko, Murata, Masatsune

“…Cinnamaldehyde treatment inhibited the browning of cut lettuce during cold storage. In this study, to clarify the mechanism of inhibitory action of…”
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