Kazuhiro Chiku

Reorganization of secreted MEROPS protease repertoires during ectomycorrhizal evolution in basidiomycete fungi

Kazuhiro Chiku, Mizuki Yoshitome, Nozomu Rikimaru

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A simple and cost-effective method for quantifying cyanide in the fruiting bodies and cultured mycelia of mushrooms using alkaline–SDS extraction and Conway diffusion

Kazuhiro Chiku, Momo Kaminakaya, Mio Horikawa, Honami Ohta et autres

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Exploring key factors influencing the elution of radioactive cesium from wild boar meat

Mitsuru Yoshida, Takayuki Miura, Kazuhiro Chiku, Yusuke Sugizaki et autres

Soaking or boiling meat in water is an effective method for reducing its radioactive cesium content. We investigate the efficiency of some factors in the removal of radioactive cesium from wild boar meat. Heat facilitates the denaturation of muscle protein and the …

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Elution of inorganic elements from various foods by boiling

Mitsuru Yoshida, Shogo Kariya, Takayuki Miura, Kazuhiro Chiku et autres

The elution of inorganic elements from various foods into boiling water was compared. Sodium and potassium were most easily eluted, and boiling for 10 min reduced their contents in potatoes and vegetables by 20 %–30 % and of meat by nearly 50 …

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A Simple and Cost-Effective Method for Quantifying Cyanide in the Fruiting Bodies and Cultured Mycelia of Mushrooms Using Alkaline–Sds Extraction and Conway Diffusion

Kazuhiro Chiku, Momo Kaminakaya, Takumi Hara, Nobuko Mizumoto et autres

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Comparison of physiologically functional compounds in Sika deer Cervus nippon meats obtained from different regions in Japan

Shiho Miyata, Kazuhiro Chiku, Chisato Yamaguchi, Toshihide Nishimura

In Japan, the promotion of effective use of many wild deer as food resource has been conducted. However, they are not necessarily utilized effectively. Thus, we focused physiologically functional compounds to find characteristics of Sika deer meats (commercially available) obtained from different …

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[Review] Research on Structural Transformation of Oligosaccharides Under Heat Treatment

Kazuhiro Chiku

消費者の健康に対する関心の高まりとともに保健機能をもつ食品への需要が高まっている．その結果，機能性をもつオリゴ糖や多糖を食品素材として用いる機会，さらには加熱工程を経るような食品に対しても用いる機会が増加してきている．加熱工程は，食品の風味や色に影響を与える様々な化合物の形成，さらには添加したオリゴ糖や多糖の分解によりその有益な機能が失われてしまう可能性も含んでいる．したがって，食品中のオリゴ糖や多糖の非酵素的褐変を理解し制御することは，食品加工における重要な課題の一つである．著者は，オリゴ糖や多糖の加熱に伴う構造変換反応を捉え，糖質を含む食品に適切な加工条件を設定するために有用な情報を提供することを目指している．本稿では，多糖およびオリゴ糖の最小単位のモデルとなる，自然界で最も多様なO-グリコシド結合が存在するグルコ二糖およびそれらのケトース異性体を用いて，それらが中性pH条件下で加熱した際に起こりうる構造変換を系統的に調べた結果について紹介する．

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Acrylamide in Cooked Sprouts of Mung Bean (Vigna radiata)

Kazuhiro Chiku, Ai Yamada, Yui Shibasaki, Yoshiki Makino et autres

We investigated the time-dependent acrylamide formation in mung bean sprouts during stir-frying under high and medium heat conditions. The acrylamide concentration range detected using the 3-mercaptobenzoic acid derivatization LC-MS/MS method was from below 29 ng/g [limit of detection (LOD)] to 6,900 ng/g. …

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Draft Genome Sequences of Two Basidiomycetous Yeasts, Tremella yokohamensis and Tremella fuciformis

Kazuhiro Chiku, Shiori Sugiyama, Kona Akimoto, Mitsuru Yoshida

In this study, the genome sequences of two Basidiomycetous yeasts, Tremella yokohamensis and Tremella fuciformis, which have very similar morphological characteristics, were determined. The genomic sequence data obtained will be useful for understanding the taxonomy and metabolic-related genes of basidiomycete yeasts.

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Isomerization of 6-O-substituted glucose and fructose under neutral pH conditions and subsequent β-elimination reactions

Kazuhiro Chiku, Ayaka Ohfuji, Nozomi Ohtake, Mitsuru Yoshida et autres

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Distribution of Radioactive Cesium during Wild Boar Meat Processing

Mitsuru Yoshida, Mayumi Hachinohe, Takayuki Miura, Yusuke Sugizaki et autres

ABSTRACT: Wild boar meat containing radioactive cesium (Cs) of approximately 1,000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. To understand the concentration and quantity change of radioactive Cs, the processing factor (Pf) and food processing retention factor (Fr) were calculated. …

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Inhibitory effects of thiol compounds on theaflavin browning and structural analysis of the causative substances

Asako Narai‐Kanayama, Kazuhiro Chiku, Hiroshi Ono, Takamitsu Momoi et autres

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