Rchr
J-GLOBAL ID：201401053998313338
Update date: Aug. 25, 2024
Shimamura Yuko
シマムラ ユウコ | Shimamura Yuko
Homepage URL (1)：
http://kaken.nii.ac.jp/d/r/60452025.ja.html
Research field (1)：
Home economics, lifestyle science
Research keywords (6)：
catechin
, green tea
, 黄色ブドウ球菌
, 食中毒
, ポリフェノール
, ブドウ球菌エンテロトキシンA
Research theme for competitive and other funds (10)：
- 2023 - 2026 家庭での食の安全性確保 賞味期限付き冷蔵食品とポリフェノール酸化とメイラード反応
- 2022 - 2025 Characterization of membrane vesicles involved in toxin gene transfer and toxicity in foodborne pathogens
- 2020 - 2023 Effect of chemicals on the risk of inflammation induced by pathogenic bacteria
- 2017 - 2021 Relationship between the Maillard reaction and the color, flavor, and safety of beer, natto, and fried bean sprout
- 2017 - 2020 Inhibitory effects of polyphenol on bacterial toxin-induced inflammation
- 2017 - 2020 Toxic effects of combined exposure to food chemicals and bacterial toxin
- 2014 - 2017 Analysis of inhibitory mechanisms of polyphenols on bacterial induced food poisoning and dermatitis
- 2014 - 2017 New risk assessment method for chemicals in foods cosidering lifestlye disease and eating habit
- 2012 - 2014 Investigation of inhibitory effects of plant extracts on toxin type food poisoning and its applications
- 2010 - 2011 The development of novel control method for preventing food-poisoning with precursors of malodors metabolized by food-poisoning bacteria
Show all
Papers (60)：
-
Kyoko Noda, Marin Kishimoto, Yuko Shimamura, Masatsune Murata. Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties. Journal of Agricultural and Food Chemistry. 2024. 72. 12. 6593-6600
-
Yukino Oura, Yuko Shimamura, Toshiyuki Kan, Shuichi Masuda. Effect of Polyphenols on Inflammation Induced by Membrane Vesicles from Staphylococcus aureus. Cells. 2024. 13. 5. 387-387
-
Yuko Shimamura, Megumi Miyazaki, Shiho Sawaki, Ryo Inagaki, Hiroshi Honda, Shuichi Masuda. Formation of glycidol fatty acid esters and 3-monochloro-1,2-propanediol fatty acid esters in heated foods. Journal of Food Measurement and Characterization. 2024. 1-12
-
Yuko Shimamura, Yukino Oura, Madoka Tsuchiya, Yuka Yamanashi, Asako Ogasawara, Minami Oishi, Misaki Komuro, Kuniaki Sasaki, Shuichi Masuda. Slightly acidic electrolyzed water inhibits inflammation induced by membrane vesicles of Staphylococcus aureus. Frontiers in Microbiology. 2024. 14
-
Yuko Shimamura, Yuri Wada, Moeka Tashiro, Hiroshi Honda, Shuichi Masuda. A comparison of the exposure system of glycidol-related chemicals on the formation of glycidol-hemoglobin adducts. Food Science & Nutrition. 2023
ｍore...
MISC (12)：
-
堀池隼雄, 油井拓哉, 島村裕子, 増田修一. 化学物質および病原性細菌の毒性変化に及ぼす複合暴露の影響. Journal of Toxicological Sciences. 2019. 44. Supplement
-
堀池隼雄, 島村裕子, 増田修一. 病原性細菌および化学物質の複合暴露による生物学的・化学的毒性の変動. 日本食品衛生学会学術講演会講演要旨集. 2019. 115th
-
野秋理奈, 黒川亜美, 島村裕子, 伊藤創平, 菅敏幸, 増田修一. ブドウ球菌エンテロトキシンAによるJAK/STATシグナル伝達経路の活性化に対するカテキンの抑制効果. 食品薬学シンポジウム講演要旨集. 2019. 8th (Web)
-
黒川亜美, 島村裕子, 伊藤創平, 菅敏幸, 大橋典男, 増田修一. SEAによるJAK/STAT系活性化機構およびカテキン類によるその抑制メカニズムの解析. 日本農芸化学会大会講演要旨集(Web). 2019. 2019
-
増田 修一, 島村 裕子, 木苗 直秀. わさびおよび含有成分イソチオシアネートの抗生物作用とその応用. Functional food : 機能性食品の基礎から臨床へ. 2015. 9. 1. 44-47
ｍore...
Work history (1)：
- 2011 - University of Shizuoka School of Food and Nutritional Sciences
Awards (1)：
- 2023/12 - 2023年度日本食品科学工学会中部支部奨励賞
Return to Previous Page
