NARAI-KANAYAMA Asako

ナライ(カナヤマ) アサコ | NARAI-KANAYAMA Asako

Affiliation and department：
Job title： Associate Professor

Research field (1)： Food sciences

Research keywords (2)：食品科学・栄養科学 , Food Science・Nutrition Science

Research theme for competitive and other funds (11)：

2021 - 2024 クロロフィル分解酵素によるフィトール生成とフィトール特異的な保健機能の解析
2022 - 2023 Effects of ascorbic acid on interaction of tea polyphenols with phospholipid bilayer and their bioactivities.
2019 - 2020 脂質異化促進と血糖値上昇抑制に効果的なphytolを増やす葉物野菜の加工
2018 - 2020 テアフラビン類とリン脂質との分子間相互作用の解析
2017 - 2019 紅茶テアフラビン類の選択的合成を目指した酵素資源の探索と高生産システムへの応用

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Papers (25)：

Asako Narai-Kanayama, Shin-ichi Yokosaka, Yuji Seo, Kouji Mikami, Takayuki Yoshino, Hiroko Matsuda. Evidence of increases of phytol and chlorophyllide by enzymatic dephytylation of chlorophylls in smoothie made from spinach leaves. Journal of Food Science. 2023
Konomi Takahashi, Fumiyuki Kobayashi, Asako Narai-Kanayama, Sachiko Odake. The correlation between denaturation of glyceraldehyde-3-phosphate dehydrogenase and inactivation of Saccharomyces pastorianus cells by pressurized carbon dioxide microbubbles. Letters in applied microbiology. 2023. 76. 4
Asako Narai-Kanayama, Kazuhiro Chiku, Hiroshi Ono, Takamitsu Momoi, Miho Hiwatashi-Kanno, Akiko Kobayashi, Hiroko Matsuda, Mitsuru Yoshida, Tsutomu Nakayama. Inhibitory effects of thiol compounds on theaflavin browning and structural analysis of the causative substances. Food Chemistry. 2022. 384. 132488-132488
Fumiyuki Kobayashi, Kaho Nemoto, Asako Narai-Kanayama, Kinya Katayama, Sachiko Odake. Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles. BIOTECHNOLOGY PROGRESS. 2022
Fumiyuki Kobayashi, Risa Nakajima, Asako Narai-Kanayama, SachikoOdake. Inactivation and structural alteration of α-amylase by low-pressure carbon dioxide microbubbles. Process Biochemistry. 2020. 88. 60-66

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MISC (32)：

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Books (2)：

Lectures and oral presentations (25)：

エピガロカテキンガレートとリン脂質二重層との相互作用に対するアスコルビン酸の影響
(日本食品科学工学会2023年度(第70回)大会 2023)
Partial characterization of chlorophyll-degrading enzymes from citrus fruits.
(2023)
Interaction of oxidized epigallocatechin gallate with phospholipid bilayer.
(2023)
紅茶テアフラビンとチオール化合物の反応特性と生成物の構造の解析
(第15回日本ポリフェノール学会学術集会 2022)
Chlorophyll-degrading enzyme-catalyzed phytol increase during preparation of smoothies made from spinach leaves and green kiwi fruits.
(2022)

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Education (3)：

Professional career (1)：

Association Membership(s) (4)：

日本フードファクター学会 , 日本栄養食糧学会 , JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY , 日本農芸化学会

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