Rchr

J-GLOBAL ID：201801007516690561 Update date: Sep. 24, 2024

Ito Toshihiko

Ito Toshihiko

Affiliation and department：

Research field (1)： Food sciences

Research keywords (2)：麹酵素の利用 , 醸造学

Research theme for competitive and other funds (2)：

2017 - 2021 Investigation resistant starch digestive enzyme for high temperature matured rice.
2014 - 2017 Studies on roles and formation mechanisms of taste-active hydrophobic compounds in sake.

Papers (18)：

Toshihiko Ito, Yuki Taguchi, Haruka Oue, Naomi Amano, Yusuke Nagae, Koji Noge, Katsumi Hashizume. Formation of taste-active Pyroglutamyl Peptide Ethyl Esters in sake by rice Koji Peptidases. Bioscience, biotechnology, and biochemistry. 2021
Katsumi Hashizume, Toshihiko Ito, Karin Shirato, Naomi Amano, Tetsuo Tokiwano, Tsuyoshi Ohno, Sho Shindo, Seiei Watanabe, Masaki Okuda. Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake. Journal of Bioscience and Bioengineering. 2020. 129. 3. 322-326
Toshihiko Ito, Anna Sato, Itsuki Takahashi, Takahito Ito, Kouto Takano, Koji Noge, Masaki Okuda, Katsumi Hashizume. Identification of enzymes from genus Trichoderma that can accelerate formation of ferulic acid and ethyl ferulate in collaboration with rice koji enzyme in sake mash. Journal of Bioscience and Bioengineering. 2019. 128. 2. 177-182
Hashizume K, Ito T, Nagae Y, Tokiwano T. Quantitation and sensory properties of three newly identified pyroglutamyl oligopeptides in sake. Bioscience, biotechnology, and biochemistry. 2019. 83. 2. 357-364
Toshihiko Ito, Mahito Konno, Yoichiro Shimura, Seiei Watanabe, Hitoshi Takahashi, Katsumi Hashizume. Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2016. 64. 22. 4599-4605

ｍore...

MISC (38)：

Effects of resistant starch containing rice on sake brewing. 2017. 4. 125-130
Ito Toshihiko, Noguchi Takumi, Sato Aiko, Fujiwara Jyunichi, Fujita Naoko, Hashizume Katsumi. 2P-130 Assay method for resistant starch degrading activity of rice koji enzyme using the high amylose content rice as a substrate. 2015. 67. 207-207
菅原彩子, 伊藤俊彦, 佐藤梓織, 佐藤由貴, 菊地貴裕, 野中愛純, 春日和, 小嶋郁夫, 小林正之. 大腸菌における安定型マウスFGF4の生産と細胞増殖促進活性の検討. 日本畜産学会大会講演要旨. 2014. 118th. 222-222
Katsumi Hashizume, Toshihiko Ito, Airi Nakayama, Masaki Okuda. Analysis of Ferulic and p-Coumaric Acids in Japanese Rice for Sake Brewing. CEREAL CHEMISTRY. 2014. 91. 1. 45-49
菅原彩子, 伊藤俊彦, 鈴木人志, 高橋利清, 小西潤一, 佐藤梓織, 佐藤由貴, 春日和, 小嶋郁夫, 福田智一, et al. ブタ線維芽細胞増殖因子4タンパク質の生産およびPEF SV40細胞の細胞増殖に及ぼす影響. J Reprod Dev. 2013. 59. Suppl Japanese Issue. J116-j116

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Patents (3)：

酵母の自然突然変異株分離法及び変異株酵母
麹のタンパク質分解酵素活性測定用の基質、タンパク質分解酵素活性測定法及びキット
麹菌、及びそれを用いた清酒の醸造方法

Professional career (1)：

博士(醸造学) (東京農業大学)

Awards (1)：

2016/09 - Brewing Society of Japan - -

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