Nagasawa Takashi

ナガサワタカシ | Nagasawa Takashi

Affiliation and department：

Research field (1)： Food sciences

Research keywords (1)： Skeletal muscle

Research theme for competitive and other funds (17)：

2019 - 2022 Stimulation of suppressing effects of muscle atrophy by citrulline
2002 - 2004 The enzymatic mechanisms in accumulation of AGEs and its regulation by flavonoids
1999 - 2001 Health benefits and genetic analysis of millets, and food developments in cooperation with community food companies
1997 - 1999 Factor of suppression of tissue protein degradation after feeding and its mechanism
1995 - 1996 Changes in the function of muscle proteins by oxidative and sugar stress with aging

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Papers (95)：

Yoshiaki Ito, Ayaka Suzuki, Haruka Nasukawa, Kenji Miyaki, Akira Yano, Takashi Nagasawa. Ameliorative effects of Japanese barnyard millet (Echinochloa esculenta H. Scholz) bran supplementation in streptozotocin-induced diabetic rats. Food Science and Technology Research. 2022. 28. 5. 431-439
Yoshiaki Ito, Kouki Morishita, Takashi Nagasawa. Oleanolic acid induces lipolysis and antioxidative activity in 3T3-L1 adipocytes. Food Science and Technology Research. 2021. 27. 3. 511-519
Chiba M, Ito Y, Nagasawa T. Phenethyl isothiocyanate stimulates glucose uptake through the Akt pathway in C2C12 myotubes. Bioscience, Biotechnology, and Biochemistry. 2019. 83. 1-10
Emulsified fucoxanthin increases stability and absorption in rats. Nipponn Shokuhin Kagaku Kaishi. 2018. 65. 7. 349-356
Sato, T, Muramatsu, N, Ito, Y, Yamamoto, Y, Nagasawa T. L-Lysine attenuates hepatic steatosis in Senescence-accelerated Mouse Prone 8 mice. 2018. 64. 3. 192-199

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MISC (171)：

千葉麻衣子, 伊藤芳明, 長澤孝志. 骨格筋細胞におけるフェネチルイソチオシアネートの糖取り込み促進活性の評価. 日本栄養・食糧学会大会講演要旨集. 2018. 72nd. 227
佐々木祐哉, 伊藤芳明, 長澤孝志. メチオニン投与後の骨格筋タンパク質代謝の変化. アミノ酸研究. 2018. 11. 2. 92-93
アミノ酸による骨格筋タンパク質分解抑制機構に関する研究. 2018. 71. 1. 3-10
佐々木祐哉, 伊藤芳明, 長澤孝志. メチオニン投与後の骨格筋タンパク質代謝の変化. 日本アミノ酸学会学術大会講演要旨集. 2017. 11th. 40
村松菜緒, 佐藤友紀, 伊藤芳明, 長澤孝志. L-リジンの経口摂取が老化促進モデルマウスの脂質代謝に及ぼす影響. 日本栄養・食糧学会大会講演要旨集. 2017. 71st. 190-190

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Books (11)：

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Lectures and oral presentations (51)：

Effects of thawing methods on changes in ATP-related compounds, free amino acids and microstructure of scallop adductor muscle
骨格筋細胞におけるフェネチルイソチオシアネートの筋タンパク質分解抑制効果の評価
減圧マイクロ波を用いたトマトピューレ濃縮技術の開発 -加熱処理が成分と食味に与える影響
タンパク質制限給餌下での肝臓脂肪蓄積における小胞体ストレスの関与とフェネチルイソチオシアネートの効果
脂肪細胞におけるオレアノール酸の抗酸化機能誘導と生理調節機能

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Works (4)：

Education (3)：

Professional career (2)：

Work history (6)：

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Awards (2)：

Association Membership(s) (2)：

日本栄養・食糧学会 , JAPANESE SOCIETY FOR AMINO ACID SCIENCES

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