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主な論文2017年度

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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：
  1. aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. bArea of Regulatory Biology, Division of Life Science, Graduate School of Science and Engineering, Saitama University
  3. cResearch and Development Planning Department, Megmilk Snow Brand Co., Ltd.
  4. 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：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 2Department of Orthopedic Surgery, Graduate School of Medicine, Hokkaido University
  3. 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-Ohmachi1.2, Yuko Ishida1, Yoshikazu Morita1, Ken Kato1 and Takayuki Y. Nara1
所　属：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 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 Miyazaki2*
所　属：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 2Department of Probiotics Immunology, Institute for Genetic Medicine, Hokkaido University
  3. 3Department of Pharmacy and Pharmaceutical Sciences, Fukuyama University
  4. 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 A2,3, Morita Y2,3, Kato K2, Ochi A1, Ohno-Maita A1, Oarada M4, Abe T1, Teshima-Kondo S1, Nakao R1,5, Hirasaka K6 and Nikawa Takeshi1*
所　属：
  1. 1Departments of Nutritional Physiology, Institute of Medical Nutrition, Tokushima University Graduate School
  2. 2Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  3. 3Research & Development Planning Department, Megmilk Snow Brand Co., Ltd.
  4. 4Medical Mycology Research Center, The University of Chiba
  5. 5National Institute of Advanced Industrial Science and Technology
  6. 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：
  1. 1Hokkaido Information University.
  2. 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：
  1. *Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. †Department of Production and Quality Assurance, Bean Stalk Snow Co., Ltd.
  3. ‡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 Miyazaki2*
所　属：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 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：
  1. 1Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
  2. 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：
  1. 1Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 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 Shiotaa, Yuichi Shimomuraa, Mariko Koteraa, Shu Tairab
所　属：
  1. aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
  2. 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：
  1. 1Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
  2. 2Graduate School of Human Life and Science, Doshisha Women's College of Liberal Arts
  3. 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 Kosugi1*, Ai Iwasawa1, Yuichi Shimomura1, Shu Kogawa2, Soichi Ishida2, Kazuki Takaura2, and Makoto Shiota1
所　属：
  1. 1Megmilk Snow Brand Co., Ltd.
  2. 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：
  1. 1Professor Emeritus of Kagoshima University
  2. 2Morinaga Milk Industry Co., Ltd., Food Research & Development Institute, R&D Division
  3. 3Foundation for Promotion of Material Science and Technology of Japan
  4. 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 Fua, Yurika Watanabea, Keita Inouea, Natsumi Moriguchia, Kazunao Fusab, Yuya Yanagisawab, Takaaki Mutohb, Takashi Nakamuraa
所　属：
  1. aSchool of Agriculture, Meiji University
  2. 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 Fua, Yurika Watanabea, Hayaka Satoha, Keita Inouea, Natsumi Moriguchia, Kazunao Fusab, Yuya Yanagisawab, Takaaki Mutohb and Takashi Nakamuraa
所　属：
  1. aSchool of Agriculture, Meiji University
  2. 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