日本大学食品化学研究室/Laboratory of Food Chemistry Nihon University

Original work

2025
Analysis of short- and long-term two-mode retrogradation of corn starch during refrigerated storage	Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai Cereal Chemistry, 2025, accepted.

2024
Formation mechanism of an inclusion complex of lenthionine with α-cyclodextrin and enhancement of its bioavailability	Shoichiro Shimada, Yusuke Yamaguchi, Saki Nakajo, Soichiro Mochizuki, Ryuji Hirata, Yuki Tanabe, Kyohei Yamada, Hitomi Kumagai Journal of Food Bioactives, 2024, 28, 68–75.
Lenthionine, a key flavour compound of shiitake mushrooms, prevents platelet aggregation by inhibiting αIIbβ3 activation	Shoichiro Shimada, Kazuki Kumagai, Soichiro Mochizuki, Ryuji Hirata, Yuki Tanabe, Kyohei Yamada, Yusuke Yamaguchi, Hitomi Kumagai Journal of Food Bioactives, 2024, 28, 50–58.
Comparative analysis of isothiocyanates in eight cruciferous vegetables and evaluation of the hepatoprotective effects of 4-(methylsulfinyl)-3-butenyl isothiocyanate (sulforaphene) from daikon radish (Raphanus sativus L.) sprouts	Yusuke Yamaguchi, Mikio Sugiki, Motomi Shimizu, Kazuki Ogawa, Hitomi Kumagai Food & Function, 2024, 15(9), 4894–4904.

2023
Anti-melanoma effects of S-allyl-L-cystine sulfoxide (ACSO/alliin) from garlic in C57BL/6J mice	Yusuke Yamaguchi, Toshiki Ando, Tomoaki Yazaki, Hitomi Kumagai Journal of Functional Foods, 2023, 108, 105720.
Differences and similarities of albumins from Japonica rice bran, Japonica, Indica, and Javanica rice endosperm in the suppressive effect of postprandial blood glucose elevation	Rio Ogawa, Chiaki Sugimoto, Aya Hamada, Kazumi Ninomiya, Shigenobu Ina, Yusuke Yamaguchi, Hitoshi Kumagai, and Hitomi Kumagai Sustainable Food Proteins, 2023, 1(2), 74–83.
米アルブミンによる食後血糖値上昇抑制作用〜小腸におけるグルコーストランスポーター発言抑制とグルコース吸着〜	小川里桜、山口勇将、熊谷日登美アグリバイオ, 2023, 6(14), 42–46.

2022
Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin	Kazumi Ninomiya, Yusuke Yamaguchi, Hitoshi Kumagai, and Hitomi Kumagai Future Foods, 2022, 6, 100178.
Suppression of postprandial blood glucose elevation by buckwheat (Fagpopyrum esculentum) albumin hydrolysate and identification of the peptide responsible to the function	Kazumi Ninomiya, Yusuke Yamaguchi, Fumie Shinmachi, Hitoshi Kumagai, and Hitomi Kumagai Food Sci. Hum. Well., 2022, 11(4), 992–998.
Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane	Kazumi Ninomiya, Shigenobu Ina, Hanae Nakamura, Yusuke Yamaguchi, Hitomi Kumagai, and Hitoshi Kumagai Food Hydrocolloids, 2022, 129, 107626.

2021
Physical and Textural Properties of Foods of Swallowing Ease for Aged People	Hitoshi Kumagai, Atsuko Hasegawa-Tanigome, Kazumi Ninomiya, Yusuke Yamaguchi, and Hitomi Kumagai Food Science and Technology Research, 2021, 27(6), 817–836.
Combined Effects of Amino Acids in Garlic and Buna-Shimeji (Hypsizygus marmoreus) on Suppression of CCl₄-Induced Hepatic Injury in Rats	Yusuke Yamaguchi, Yushi Hirata, Takeshi Saito and Hitomi Kumagai Foods, 2021, 10(7), 1491.

2020
Rice bran as a potential antidiabetic food material	Hitomi Kumagai, Yusuke Yamaguchi, and Chiaki Sugimoto AOCS Inform, 2020, 31(9), 22–25.
Suppressive Effect of Shiitake Extracts on Plasma Ethanol Elevation	Harumi Uto-Kondo, Ayaka Sakurai, Kazuki Ogawa, Yusuke Yamaguchi, Takeshi Saito, and Hitomi Kumagai Nutrients, 2020, 12(9), 2647.
Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration	Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai Foods, 2020, 9(5), 635.

2019
Rice (Oryza sativa japonica) Albumin Hydrolysates Suppresses the Postprandial Blood Glucose Elevation by Adsorbing Glucose and Inhibiting Na⁺-D-glucose Cotransporter SGLT1 Expression	Shigenobu Ina, Aya Hamada, Hanae Nakamura, Yusuke Yamaguchi, Hitoshi Kumagai, Hitomi Kumagai Journal of Functional Foods, 2020, 64, 103603
Characteristics, biosynthesis, decomposition, metabolism, and functions of the garlic odour precursor, S-allyl-L-cysteine sulfoxide	Yusuke Yamaguchi, Hitomi Kumagai Experimental and Therapeutic Medicine. 2019, 19(2), 1528–1535.
Sulfuric Odor Precursor S-Allyl-L-cysteine Sulfoxide in Garlic Induces Detoxification Enzymes and Prevents Hepatic Injury	Yusuke Yamaguchi, Ryosuke Honma, Tomoaki Yazaki, Takeshi Shibuya, Tomoya Sakaguchi, Harumi Uto-Kondo, Hitomi Kumagai Antioxidants. 2019, 8(9), 385.
Bioactive Ingredients in Rice (Oryza sativa L.) Function in the Prevention of Type 2 Diabetes	Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, and Hitomi Kumagai Journal of Nutritional Science and Vitaminology. 2019, 65(supplement), S113–S116.
Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch	Yusuke Yamaguchi, Yo Okawa, Kazumi Ninomiya, Hitoshi Kumagai, and Hitomi Kumagai Journal of Nutritional Science and Vitaminology. 2019, 65(supplement), S134–S138.
Physicochemical and Surface Properties of Rice Albumin for its Application as a Functional Food Material	Shigenobu Ina, Aya Hamada, Tomohiro Kaneko, Natsuko Nakajima, Yusuke Yamaguchi, Makoto Akao, Hitoshi Kumagai, Hitomi Kumagai Food Science and Technology Research. 2019 25(4), 555–562.
嚥下困難者用食品の力学物性評価お年寄りが飲みやすい食品とは？	熊谷仁，秋間彩香，谷米（長谷川）温子，二宮和美，熊谷日登美化学と生物. 2019, 57, 279–288.

2018
酵素反応により生成する含硫フレーバーおよびその前駆体の生理効果	山口勇将、熊谷日登美香料 2018, 280, 29–37.
Suppressive effect of the α-amylase inhibitor albumin from buckwheat (Fagopyrum esculentum Moench) on postprandial hyperglycaemia	Kazumi Ninomiya, Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, Makoto Akao, Fumie Shinmachi, Hitoshi Kumagai, Hitomi Kumagai Nutrients 2018, 10, 1503–1514.
Wheat gliadin deamidated by cation-exchange resins induces oral tolerance in a mouse model of wheat allergy	Ryosuke Abe, Narumi Matsukaze, Yusuke Yamaguchi, Makoto Akao, Hitoshi Kumagai, Hitomi Kumagai J. Food Bioact. 2018, 2, 119–128.
S-Allyl-L-cysteine sulfoxide, a garlic odor precursor, suppresses elevation in blood ethanol concentration by accelerating ethanol metabolism and preventing ethanol absorption from gut	Harumi Uto-Kondo, Ayumu Hase, Yusuke Yamaguchi, Ayaka Sakurai, Makoto Akao, Takeshi Saito, Hitomi Kumagai Biosci. Biotechnol. Biochem. 2018, 82, 724–731.
食品の嗜好性・加工性の改善と健康増進機能の向上に関する研究	熊谷（佐瀬）日登美日本食品科学工学会誌, 2018, 65, 1–6.
糖類ゲルのテクスチャーとその食塊の咽頭部における流動性との関係	秋間彩香，篠原由妃，岡田紗代子，矢野智美，二宮和美，谷米（長谷川）温子，熊谷日登美，熊谷仁応用糖質科学, 2018, 8, 1–8.

2017
Analysis of water sorption isotherms of amorphous food materials by solution thermodynamics with relevance to glass transition: evaluation of plasticizing effect of water by the thermodynamic parameters	Eriko Shimazaki, Akiko Tashiro, Hitomi Kumagai, Hitoshi Kumagai Biosci. Biotechnol. Biochem. 2017, 81, 743–749.