KOBAYASHI Yutaro

Affiliation and department：

Research field (1)： Food sciences

Research theme for competitive and other funds (5)：

2020 - 2022 Exploring a key parameter for generating characteristic aroma of Japanese wagyu beef
2019 - 2020 缶詰牛肉製品の嗜好性に寄与する特徴的な香りの生成機構の解明
2018 - 2019 食肉の食感改良効果を有するリボヌクレオチド類の構造要件と作用機序のin silico解析
2017 - 2018 霜降り豚肉の香味に寄与する因子に関する研究
2012 - 2015 血管弛緩を誘導する低分子ペプチドの生理とその発現機構の網羅的解明

Papers (20)：

Yutaro Kobayashi, Masanori Matsuishi. DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD. 2024. 209-210
Masanori Matsuishi, Takamitsu Momoi, Taiga Kenmotsu, Yutaro Kobayashi. PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT. 2024. 181-182
Yutaro Kobayashi, Masanori Matsuishi. Effect of boiling time on aroma components of Wagyu beef. Japanese Journal of Meat Science and Technology. 2022. 63. 213-213
Yutaro Kobayashi, Hiroyuki Inagawa, Chie Kohchi, Kimiko Kazumura, Hiroshi Tsuchiya, Toshiyuki Miwa, Katsuichiro Okazaki, Gen-Ichiro Soma. Oral administration of Pantoea agglomerans-derived lipopolysaccharide prevents metabolic dysfunction and Alzheimer’s disease-related memory loss in senescence-accelerated prone 8 (SAMP8) mice fed a high-fat diet. PLoS ONE. 2018. 13. 6
Yutaro Kobayashi, Hiroyuki Inagawa, Chie Kohchi, Kimiko Kazumura, Hiroshi Tsuchiya, Toshiyuki Miwa, Katsuichiro Okazaki, Gen-Ichiro Soma. Oral administration of Pantoea agglomeransderived lipopolysaccharide prevents development of atherosclerosis in high-fat diet-fed apoE-deficient mice via ameliorating hyperlipidemia, pro-inflammatory mediators and oxidative responses. PLoS ONE. 2018. 13. 3. e0195008

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MISC (2)：

Lectures and oral presentations (16)：

DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD
(2024)
PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT
(2024)
アデニル酸によるアクトミオシン解離機構の検討
(第64回日本食肉科学会大会 2023)
Effect of boiling time on aroma components of Wagyu beef
(2022)
和牛肉の香気成分組成に及ぼす加熱調理時間の影響
(第63回日本食肉科学会 2022)

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Education (3)：

2012 - 2015 九州大学大学院生物資源環境科学府生物産業創成専攻
2010 - 2012 九州大学大学院生物資源環境科学府生命機能科学専攻
2006 - 2010 Kyushu University School of Agriculture Department of Bioresource and Bioenvironment

Professional career (1)：

博士(農学) (九州大学)

Work history (3)：

2022/04 - 現在 Nippon Veterinary and Life Science University
2017/04 - 2022/03 Nippon Veterinary and Life Science University
2015/04 - 2017/03 Kagawa University Faculty of Medicine

Association Membership(s) (4)：

Japan Society for Meat Science and Technoligy , JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE , JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY , 日本食肉科学会

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