Rchr
J-GLOBAL ID：200901055535347899
Update date: Feb. 14, 2024
Joh Toshio
ジヨウ トシオ | Joh Toshio
Affiliation and department：
Job title：
Professor
Research field (1)：
Food sciences
Research theme for competitive and other funds (5)：
- 2021 - 2024 植物由来乳酸菌が産生するイソフラボン配糖体特異的糖質分解酵素の解析
- 2012 - 2015 Production of gluten free rice flour bread to which nutrients and functional ingredients are added
- 2002 - 2004 Development of food products based on gluten for the nursing of individuals with eating and swallowing disorders
- 1999 - 2000 食用キノコの香気分子生合成機構の解明と香気の安定生成に関する基礎的研究
- 1995 - 1997 Studies on structure and generation of volatile formating gene in edible mushrooms
Papers (75)：
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Takashi Kuribayashi, Toshiki Sakurai, Akira Hatakeyama, Toshio Joh, Mitsuoki Kaneoke. Genotypic analysis of the FAS2-F1279Y (3836T>A) polymorphism conferring high ethyl caprylate productivity in industrial sake yeast strains. The Journal of general and applied microbiology. 2023. 68. 5. 248-252
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Takashi Hara, Hanae Toyama, Yumi Ohata, Takeshi Ikeuchi, Sumiko Nakamura, Toshio Joh, Ken'ichi Ohtsubo. Black rice bran intake reduces phosphorylated tau levels and enhances insulin signaling in the brain of aged normal mice. Bioscience, biotechnology, and biochemistry. 2022. 86. 11. 1570-1575
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Takashi Hara, Akira Igarashi, Takuya Teradaira, Toshio Joh. Heat-killed Lactobacillus paracasei K71 isolated from Sakekasu (sake lees) enhances Th1 response, NK cell cytotoxicity and fecal IgA content in normal BALB/c mice. Food Science and Technology Research. 2022. 28. 4. 335-341
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Morita Akira, Hara Takashi, Joh Toshio. Decomposition and effect as prebiotics of inulin in Jerusalem artichoke tubers during storage. Nippon Shokuhin Kagaku Kogaku Kaishi. 2022. 69. 6. 313-319
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Takashi Kuribayashi, Akira Hatakeyama, Jun Yarimizu, Keigo Arimoto, Mitsuoki Kaneoke, Yuji Tasaki, Takashi Hara, Toshio Joh. Isolation and brewing properties of a sake yeast mutant with high ethyl caprylate productivity. Food Science and Technology Research. 2022. 28. 3. 217-224
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MISC (10)：
Books (5)：
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21世紀は『食べる』時代/『食べる』を考えたことありますか?
医歯薬出版株式会社 2016
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Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
Nova Science Publishers 2013 ISBN:9781626180017
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菌類の事典
朝倉書店 2013 ISBN:9784254171471
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高圧力下の生物科学「超高圧によるウシ血清アルブミンのアレルゲン性低減化と構造変化との関連」
さんえい出版 2006
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新潟発『食べる』
新潟日報事業社 2005 ISBN:4861321166
Lectures and oral presentations (32)：
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ヒラタケにおける香気成分3-オクタノンの生合成に関与するエノンレダクターゼ遺伝子の解析
(日本農芸化学会 2011)
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Gene cloning of a Pleurotus ostreatus lipoxygenase involved in the biosynthesis of mushroom aroma
(The 6th Meeting of East Asia for Mushroom Science 2010)
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Lactobacillus paracasei K17の経口投与がBALB/cマウスの抗体産生並びに細胞傷害活性に及ぼす影響
(日本食品科学工学会 2010)
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血中高IgEレベルマウス脾細胞のIFN-γおよびIL-4産生におよぼすγ-アミノ酪酸(GABA)の影響
(日本食品科学工学会 2010)
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露地栽培したヒラタケの香気成分と香気生合成関連酵素の発現解析
(日本きのこ学会 2010)
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Professional career (1)：
- Doctor (Agriculture) (Kyushu University)
Work history (6)：
Awards (1)：
- 2004/11/11 - 日本缶詰協会 日本缶詰協会技術賞
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