研究業績（早川）

審査制度のある原著論文　Researchmap, 北海道大学研究者総覧

  1. Chintagavongse, N., Kumura, H., Hayakawa, T., Wakamatsu, J., & Tamano, K. (2024) Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139. Journal of bioscience and bioengineering. 137, 381-387. https://doi.org/10.1016/j.jbiosc.2024.01.016
  2. Abe, H., Zhai, Y., Toba, Y., Masumo, H., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2024) Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent. Food chemistry. 441, 138317-138317. https://doi.org/10.1016/j.foodchem.2023.138317
  3. Zhai, Y., Abe, H., Wang, H. C., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2023) Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food chemistry. 427, 136755-136755. https://doi.org/10.1016/j.foodchem.2023.136755
  4. Huang, Q., Miyaki, N., Li, Z., Takahashi, Y., Ishizuka, S., Hayakawa, T., Wakamatsu, J., & Kumura, H. (2023) Supplementary effect of whey components on the monascin productivity of Monascus sp. Journal of the Science of Food and Agriculture. 103, 4234-4241. https://doi.org/10.1002/jsfa.12483
  5. Hayakawa, T., Kubono, Y., Fujii, S., Wakamatsu, J., & Kumura, H. (2023) L-histidine inhibits the heat-induced gelation of actomyosin in a low ionic strength solution. Animal Science Journal. 94, e13825. https://doi.org/10.1111/asj.13825
  6.  Zhai, Y., Wang, H. C., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2022) Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham. Food Chemistry. 395, 133604. https://doi.org/10.1016/j.foodchem.2022.133604
  7. Chintagavongse, N., Takiguchi, H., Ming-Hsuan, C., Tamano, K., Hayakawa, T., Wakamatsu, J., Mitani, T., & Kumura, H. (2022). A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi-hard cheese. Journal of the Science of Food and Agriculture. 102, 4355-4362. https://doi.org/10.1002/jsfa.11789
  8. Kauser-Ul-Alam, M., Hayakawa, T., Kumura, H., & Wakamatsu, J.  High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. Meat Science, 176, 108467. (2021).
  9. Wang, H. C., Hayakawa, T., Kumura, H., & Wakamatsu, J. Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin. Food Bioscience, 40, 100870. (2021).
  10. Kauser-Ul-Alam, M., Toba, Y., Hioki, S., Hayakawa, T., Kumura, H., & Wakamatsu, J.  Lactococcus lactis subsp. cremoris produces zinc protoporphyrin IX both aerobically and anaerobically and improves the bright red color of fermented meat products. Foods, 9, 1583. (2020).
  11. 王鴻誠, 大屋桃, 早川徹, 玖村朗人, 若松純一.  鉄、亜鉛およびポルフィリンの推移からみた食肉中の亜鉛プロトポルフィリンIX形成機構, 日本畜産学会報, 91, 389-394. (2020)
  12. Chintagavongse, N., Yoneda, T., Ming-Hsuan, C., Hayakawa, T., Wakamatsu, J., Tamano, K., & Kumura, H. Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese. Journal of the Science of Food and Agriculture, 100, 4834-4839. (2020).
  13. Asaduzzaman, M., Ohya, M., Kumura, H., Hayakawa, T., & Wakamatsu, J.Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate. Meat Science, 165, 108109. (2020)
  14. Wakamatsu, J., Kawazoe, H., Ohya, M., Hayakawa, T., & Kumura, H. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat Science, 161, 107989. (2020)
  15. Kumura, H., Satoh, M., Machiya, T., Hosono, M., Hayakawa, T., & Wakamatsu, J.  Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates. International Journal of Dairy Technology, 70. https://doi.org/10.1111/1471-0307.12597. (2019)
  16. Akter, M., Shiraishi, A., Kumura, H., Hayakawa, T., & Wakamatsu, J. Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork. Animal Science Journal, 90(6), 774-780. doi.org/10.1111/asj.13201.(2019)
  17. Wakamatsu, J., Akter, M., Honma, F., Hayakawa, T., Kumura, H., Nishimura, T.  Optimal pH of zinc protoporphyrin IX formation in porcine muscles: effects of muscle fiber type and myoglobin content. LWT – Food Science and Technology,101, 599-606.(2019)
  18. Kumura, H., Ohtsuyama, T., Matsusaki, Y., Taitoh, M., Koyanagi, H., Kobayashi, K., Hayakawa, T., Wakamatsu, J., Ishizuka, S. Application of red pigment producing edible fungi for development of a novel type of functional cheese. Journal of Food Processing and Preservation, 42, e13707. (2018)
  19. Hayakawa, T., Yoshida, Y., Yasui, M., Ito, T., Wakamatsu, J., Hattori, A., and Nishimura, T. Role of heavy meromyosin in heat-induced gelation in low ionic strength solution containing L-histidine Journal of Food Science 80, C1641-C1645 (2015)
  20. Han, K.H., Shimada, K., Hayakawa, T., Yoon, T.J., and Fukushima, M. Porcine splenic hydrolysate has antioxidant activity in vivo and in vitro Korean Journal of Food Science of Animal Resources 34, 325-332 (2014)
  21. Lee, S., Han, K.H., Nakamura, Y., Kawakami, S., Shimada, K., Hayakawa, T., Onoue, H., and Fukushima, M. Dietary L-cysteine improves the antioxidative potential and lipid metabolism in rats fed a normal diet Bioscience, Biotechnology, and Biochemistry 77, 1430-1434 (2013)
  22. Hayakawa, T., Yoshida, Y., Yasui, M., Ito, T., Iwasaki, T., Wakamatsu, J., Hattori, A., and Nishimura, T. Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine Meat Science 90, 77-80 (2012)
  23. Hayakawa, T., Ito, T., Wakamatsu, J., Nishimura, T., and Hattori, A. Myosin filament depolymerized in a low ionic strength solution containing L-histidine Meat Science 84, 742-746 (2010)
  24. Hayakawa, T., Ito, T., Wakamatsu, J., Nishimura, T., and Hattori, A. Myosin is solubilized in a neutral and low ionic strength solution containing L-histidine Meat Science 82, 151-154 (2009)
  25. 早川徹，佐藤三佳子，雜賀愛，髙畑能久，森松文毅，野村義宏　ブタ由来エラスチンペプチドの摂取によるマウス皮膚水分含量への影響．日本畜産学会報 80, 215-222 (2009)
  26. Saiga-Egusa, A., Iwai, K., Hayakawa, T., Takahata, Y., and Morimatsu, F. Antihypertensive effects and endothelial progenitor cell activation by intake of chicken collagen hydrosata in pre- and mild-hypertension Bioscience, Biotechnology, and Biochemistry 73, 422-424 (2009)
  27. 岩井浩二，雜賀（江草）愛，早川徹，清水宗茂，髙畑能久，森松文毅　高血圧自然発症ラットにおける鶏コラーゲン由来オクタペプチドの血圧降下作用．日本食品科学工学会誌 55, 602-605 (2008)
  28. 河口友美，大森丘，早川徹，髙畑能久，前山佳昭，梶本佳孝，北風政史，森松文毅　鶏コラーゲン加水分解物(C-COP)を配合した乳酸菌飲料による軽症高血圧者および正常高値血圧者に対する降圧作用と安全性の検討．薬理と治療 36, 561-575 (2008)
  29. 河口友美，大森丘，早川徹，髙畑能久，前山佳昭，梶本佳孝，森松文毅　鶏コラーゲン加水分解物(C-COP)を配合した乳酸菌飲料の過剰摂取時における安全性．薬理と治療 36, 549-559 (2008)
  30. 河口友美，大森丘，早川徹，髙畑能久，森松文毅，梶本佳孝　鶏コラーゲン加水分解物(C-COP)を配合した乳酸菌飲料の軽症高血圧者に対する降圧作用の検討．日本臨床栄養学雑誌 29, 414-424 (2008)
  31. Saiga, A., Iwai, K., Hayakawa, T., Takahata, Y., and Morimatsu, F. Angiotensin I-converting enzyme-inhibitory preptides obtained from chicken collagen hydrolysate. Journal of Agricultural and Food Chemistry 56, 9586-9591 (2008)
  32. Tomonaga, S., Hayakawa, T., Yamane, H., Maemura, H., Sato, M., Takahata, Y., Morimatsu, F., and Furuse, M. Oral administration of chicken breast extract increases brain carnosine and anserine concentrations in rats. Nutritional Neuroscience 10, 181-186 (2007)

 

国際会議プロシーディング

  1. Asaduzzaman, M., Ohya, M., Hayakawa, T., Kumura, H.,  Wakamastu, J. Searching of suitable bacteria to form ZnPP in meat products. Proceeding of 64th International Congress of Meat Science and Technology, Melbourne, Australia, August, 12-17, 2018.
  2. Akter, M., Honma, F., Asaduzzaman, M., Hayakawa, T., Kumura, H., Wakamatsu, J. Pork skeletal muscle has two different optimal pH for zinc protoporphyrin IX formation. Proceeding of 64th International Congress of Meat Science and Technology, Melbourne, Australia, August, 12-17, 2018.
  3. Shimada, K., Sago, A., Jayawardana, B.C., Hayakawa, T., Han, K.H., and Fukushima, M. Antioxidant effect of tomato powder in cooked pork sausages. USB memory, Proceeding of 61st International Congress of Meat Science and Technology, Clermont Ferrand, France, August, 23-28, 2015.
  4. Kikuchi, T., Ishii, H., Han, K.H., Fukushima, M., Hayakawa, T., and Shimada, K. Effect of pretreatment on the quality of soup stock prepared from deer-bone. pp 197, Proceeding of 12th Asian Congress of Nutrition, Japan, Yokohama, May, 14-18, 2015.
  5. Hayakawa, T., Wakamatsu, J., Hattori, A., and Nishimura, T. Effect of L-histidine and ionic strength on disassembly of myosin filaments. pp 77, Proceeding of 56th International Congress of Meat Science and Technology, South Korea, Jeju Island, August, 15-20, 2010.
  6. Hayakawa, T., Wakamatsu, J., Nishimura, T., and Hattori, A. Myosin filament depolymerizes in a low ionic strength solution containing L-histidine. pp 173, Proceeding of 55th International Congress of Meat Science and Technology, Denmark, Copenhagen, August, 16-21, 2009.
  7. Hayakawa, T., Satoh, M., Saiga, A., Takahata, Y., and Morimatsu, F. Functional properties of porcine aortic elastin peptide “P-ELASTINTM”. pp 619-620, Proceeding of 53th International Congress of Meat Science and Technology, China, Beijing, August, 5-10, 2007.
  8. Hayakawa, T., Wakamatsu, J., Nishimura, T., and Hattori, A. Behavior of chicken breast muscle myosin solubilized in neutral and low ionic strength solutions. pp 25, Proceeding of 50th International Congress of Meat Science and Technology, Finland, Helsinki, August, 8-13, 2004.

招待講演

  1. 早川徹「Novel property of myosin – solubilization in water -」日本新穎畜禽產品加工技術研討會，行政院農業委員會畜產試驗所（台湾），2017年8月．
  2. 早川徹「ヒスチジンによるタンパク質の溶解性向上作用」日本畜産学会若手企画サマーキャンプ, 基礎生物学研究所，2016年9月．
  3. 早川徹「アミノ酸がタンパク質の特性を変える！？‐食肉タンパク質ミオシンの水溶化‐」第7回全日本大学対抗ミートジャッジング競技会特別講演，東京食肉市場，2015年3月5日．
  4. 早川徹「ミオシンのしっぽを追いかける」日本食肉研究会ランチョンセミナー，新潟大学，2013年9月10日．

学術表彰等

  1. 第9回伊藤記念財団賞（公益財団法人伊藤記念財団）2024年
  2. 日本畜産学会第110回大会優秀発表賞「L-ヒスチジンを含む低イオン強度溶液へのミオシンの溶解機構の解明」日本畜産学会，2009年3月27日.

 特許，品種登録等の申請･取得

  1. エラスチン分解ペプチド並びにエラスチン及びその酵素分解ペプチドの製造方法．早川徹，佐藤三佳子，髙畑能久．特許第5276813号（2013年5月24日）

外部資金獲得

  1. 科学研究費補助金（基盤研究C）「イミダゾールジペプチドの死後骨格筋における生理機能の解明」（2022-2026）
  2. 伊藤記念財団　研究助成金「イミダゾール化合物が食肉の熟成に及ぼす影響について（Ⅱ）」　令和3年度. (2021)
  3. 伊藤記念財団　研究助成金「イミダゾール化合物が食肉の熟成に及ぼす影響について」　令和2年度. (2020)
  4. 科学研究費補助金（若手研究）「イミダゾール化合物との相互作用によるミオシン分子機能への影響」(2018-2020)
  5. 伊藤記念財団　研究助成金 「ミオシンの水溶化現象に関連する尾部領域の特定」 平成28年度. (2016)
  6. 伊藤記念財団　研究助成金 「ミオシンの水溶化現象に関連する尾部領域の特定」 平成27年度. (2015)
  7. 伊藤記念財団　研究助成金 「ミオシンの水溶化現象に関連する尾部領域の特定」 平成26年度. (2014)
  8. 特別研究員奨励費「中性低イオン強度下における鶏骨格筋ミオシンの溶解機構の解明」(2009-2010)

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