TAKAHASHI Nobuyuki 高橋延行

Researcher Number	20252520
Other IDs
External Links
Affiliation (Current)	2022: 甲子園大学, 栄養学部, 教授
Affiliation (based on the past Project Information) *help	2012 – 2014: 京都大学, (連合)農学研究科(研究院), 助教 2007 – 2008: Kyoto University, 農学研究科, 助教 2003 – 2006: 京都大学, 農学研究科, 助手 2001: 京都大学, 農学研究科, 助手 1997 – 2000: 京都大学, 食糧科学研究所, 助手 1996: 京都大学, 食料科学研究所, 助手 1993 – 1995: 京都大学, 食糧科学研究所, 助手
Review Section/Research Field	Principal Investigator 食品科学・栄養科学 / Food science Except Principal Investigator 食品科学・栄養科学 / Applied molecular and cellular biology
Keywords	Principal Investigator オボアルブミン / 熱安定性 / セリンプロテイナーゼインヒビター(serpin) / コンフォメーション変化 / アミロイド / セリンプロテイナーゼインヒビター(sprpin) / 蛋白質 / 痴呆 / 脳・神経 / 食品 … More / 生体分子 / タンパク質 / 認知症 / ラセミ化 / D-アミノ酸 / 凝集 / コンフォメーション / コンフォーメーション / 熱重合 / X線繊維回折 / セルピン / ループ挿入 / プロテアーゼ阻害 / ovalbumin / serpin / loop insertion / conformation change / protease inhibition … More Except Principal Investigator オボトランスフェリン / オボアルブミン / 食品蛋白質 / ovalbumin / トランスフェリン / X線結晶構造解析 / 分子スイッチ / 高次構造変換 / 鉄イオン / モンテングロビュール / 食品機能特性 / 血清アルブミン / モルテングロビュール / タンパク構造変換 / タンパク質フラグメント / Food proteins / Molten globule / Food functionality / Ovalbumin / Ovotransferrin / Serum albumin / 食品タンパク質 / 機能特性 / 分子構造 / 機能持性 / food proteins / functional properties / ovotransferrin / molecular structure / セルピン / ループ挿入 / コンフォメーション変化 / プロテアーゼ阻害 / タンパク質工学 / 卵白タンパク質 / セリンプロティナーゼ / serpin / loop insertion / conformation change / protease inhibition Less

Mechanisms for polymerization of ovalbumin: X-ray crystallography of initial oligomerPrincipal Investigator
- Principal Investigator
  
  TAKAHASHI Nobuyuki
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Molecular mechanisms for prevention of amyloidogenesis : Role of intermolecular β structure in ovalbumin polymerPrincipal Investigator
- Principal Investigator
  
  TAKAHASHI Nobuyuki
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Investigation for transition state of loop insertion in serpin : An approach toward prevention of amyloidosisPrincipal Investigator
- Principal Investigator
  
  TAKAHASHI Nobuyuki
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Kyoto University
Protein engineering for conferring a biological function on ovalbumin
- Principal Investigator
  
  HIROSE Masaaki
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Applied molecular and cellular biology
- Research Institution
  KYOTO UNIVERSITY
Ovalbuminの熱安定化機構に関するタンパク質工学的研究Principal Investigator
- Principal Investigator
  
  高橋延行
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Kyoto University
Structural basis for the functional properties of food Proteins
- Principal Investigator
  
  HIROSE Masaaki
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYOTO UNIVERSITY
鉄イオンによるトランスフェリンの分子スイッチ機構:高次構造変換過程のX線結晶構造解析
- Principal Investigator
  
  HIROSE Masaaki
- Project Period (FY)
  1997
- Research Category
  
  Grant-in-Aid for Scientific Research on Priority Areas
- Research Institution
  Kyoto University
S-ovalbuminのX線結晶構造解析Principal Investigator
- Principal Investigator
  
  高橋延行
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Kyoto University
S-Ovalbuminの生成機構に関する蛋白質工学的研究Principal Investigator
- Principal Investigator
  
  高橋延行
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Kyoto University
Functional properties and conformational changes of food proteins - Roles of molten globule state
- Principal Investigator
  
  HIROSE Masaaki
- Project Period (FY)
  1993 – 1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  KYOTO UNIVERSITY

All 2015 2013 2009 2008 2007 2005 Other

All Journal Article Presentation

[Journal Article] Transition of serine residues to the D-form during the conversion of ovalbumin into heat stable S-ovalbumin2015
- Author(s)
  Tetsuya Miyamoto, Nobuyuki Takahashi, Masae Sekine, Tetsuhiro Ogawa Makoto Hidaka Hiroshi Homma and Haruhiko Masaki
- Journal Title
  
  Journal of Pharmaceutical and Biomedical Analysis
  
  Volume: 未定
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24580180
[Journal Article] Role of the N-Terminal Amphiphilic Region of Ovalbumin during Heat-Induced Aggregation and Gelation2013
- Author(s)
  Yuki Kawachi, Rina Kameyama, Akihiro Handa, Nobuyuki Takahashi and Naoki Tanaka
- Journal Title
  
  Journal of Agricultural and Food Chemistry
  
  Volume: 61 Pages: 8668-8675
- DOI
  10.1021/jf402456v
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24580180
[Journal Article] Cleaved serpin refolds into the relaxed state via a stressed conformer2008
- Author(s)
  恩田真紀・中谷和代・竹原清日・西山美香・高橋延行・廣瀬正明
- Journal Title
  
  Journal of Biological Chemistry 283巻
  
  Pages: 17568-17578
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18580119
[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry (発表予定)
- NAID
  130000030322
- Data Source
  KAKENHI-PROJECT-16580099
[Journal Article] Dynamic mechanism for the serpin loop insertion as revealed by quantitative kinetics.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Journal of Molecular Biology (in press)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15380229
[Journal Article] Dynamic mechanism for the serpin loop insertion as revealed by quantitative kinetics.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Journal of Molecular Biology (発表予定)
- Data Source
  KAKENHI-PROJECT-16580099
[Journal Article] Dynamic mechanism for the serpin loop insertion as revealed by quantitative kinetics.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Journal of Molecular Biology 348(2)
  
  Pages: 409-418
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16580099
[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry (in press)
- NAID
  130000030322
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15380229
[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 69(5)
  
  Pages: 922-931
- NAID
  130000030322
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16580099
[Journal Article] Dynamic mechanism for the serpin loop insertion as revealed by quantitative kinetics.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Journal of Molecular Biology 348・2
  
  Pages: 409-418
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16580099
[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry (発表予定)
- NAID
  130000030322
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15380229
[Journal Article] Dynamic mechanism for the serpin loop insertion as revealed by quantitative kinetics.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Journal of Molecular Biology (発表予定)
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15380229
[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005
- Author(s)
  N.Takahashi
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 69・5
  
  Pages: 922-931
- NAID
  130000030322
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16580099
[Presentation] オボアルブミンのアミロイド繊維形成 : 内在性ペプチドの添加効果2009
- Author(s)
  高橋延行
- Organizer
  日本農芸化学会2009年度大会
- Place of Presentation
  福岡、マリンメッセ福岡
- Year and Date
  2009-03-29
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] セルピンのコンフォメーション変化と阻害機構2009
- Author(s)
  高橋延行
- Organizer
  日本農芸化学会薮田セミナー酵素化学ミニシンポジウム
- Place of Presentation
  京大会館(京都)
- Year and Date
  2009-09-10
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] オボアルブミンのアミロイド繊維形成 : 内在性ペプチドの添加効果2009
- Author(s)
  高橋延行
- Organizer
  日本農芸化学会2009年度大会
- Place of Presentation
  マリンメッセ福岡(福岡)
- Year and Date
  2009-03-29
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] Amyloidogenicity of ovalbumin and its conceivable core region of aggregation2008
- Author(s)
  高橋延行
- Organizer
  The 5th International Symposium on Serpin Biology, Structure and Function
- Place of Presentation
  Faculty Club(ルーベン・ベルギー)
- Year and Date
  2008-07-13
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] Amyloidogenicity of ovalbumin and its conceivable core region of aggregation2008
- Author(s)
  高橋延行
- Organizer
  The 5th International Symposium on Serpin Biology, Structure and Function
- Place of Presentation
  ベルギー、ルーベン、Faculty Club
- Year and Date
  2008-07-13
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] セルピンのコンフォメーション変化と阻害機構2007
- Author(s)
  高橋延行
- Organizer
  日本農芸化学会藪田セミナー酵素化学ミニシンポジウム
- Place of Presentation
  京大会館
- Year and Date
  2007-09-10
- Data Source
  KAKENHI-PROJECT-18580119
[Presentation] Analysis of D-Amino Acid Residues in Protei ns treated with Alkaline
- Author(s)
  Tetsuya Miyamoto, Nobuyuki Takahashi, Masae Sekine, Tetsuhiro Ogawa Makoto Hidaka Hiroshi Homma and Haruhiko Masaki
- Organizer
  The 2nd International Conference od D-Amino Acid Research
- Place of Presentation
  栃木県総合文化センター
- Year and Date
  2014-09-02 – 2014-09-05
- Data Source
  KAKENHI-PROJECT-24580180
[Presentation] オボアルブミンの加熱凝集に対するN末端ペプチドの役割
- Author(s)
  河内悠希、亀山里菜、半田明弘、高橋延行、田中直毅
- Organizer
  日本農芸化学会２０１４年度大会
- Place of Presentation
  明治大学　生田キャンパス
- Data Source
  KAKENHI-PROJECT-24580180
[Presentation] Storage of Hen-Egg Induces D-Serine Generations at Specific Sites in Egg-White Protein, Ovalbumin, Modulating its Properties for Food-Processing and Allergy
- Author(s)
  Masayuki Yamasaki, Rina Kodera, Hitomi Shimizu and Nobuyuki Takahashi
- Organizer
  The 2nd International Conference od D-Amino Acid Research
- Place of Presentation
  栃木県総合文化センター
- Year and Date
  2014-09-02 – 2014-09-05
- Data Source
  KAKENHI-PROJECT-24580180

1. HIROSE Masaaki (60026523)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
2. YAMASHITA Honami (90252519)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. MIKAMI Bunzo (40135611)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. MIZUTANI Kimihiko (40314281)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results

TAKAHASHI Nobuyuki 高橋 延行

Research Projects

Research Products

Co-Researchers

Mechanisms for polymerization of ovalbumin: X-ray crystallography of initial oligomerPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Molecular mechanisms for prevention of amyloidogenesis : Role of intermolecular β structure in ovalbumin polymerPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Investigation for transition state of loop insertion in serpin : An approach toward prevention of amyloidosisPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Protein engineering for conferring a biological function on ovalbumin

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Ovalbuminの熱安定化機構に関するタンパク質工学的研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Structural basis for the functional properties of food Proteins

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

鉄イオンによるトランスフェリンの分子スイッチ機構:高次構造変換過程のX線結晶構造解析

Principal Investigator

Project Period (FY)

Research Category

Research Institution

S-ovalbuminのX線結晶構造解析Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

S-Ovalbuminの生成機構に関する蛋白質工学的研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Functional properties and conformational changes of food proteins - Roles of molten globule state

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Transition of serine residues to the D-form during the conversion of ovalbumin into heat stable S-ovalbumin2015

Author(s)

Journal Title

Data Source

[Journal Article] Role of the N-Terminal Amphiphilic Region of Ovalbumin during Heat-Induced Aggregation and Gelation2013

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Cleaved serpin refolds into the relaxed state via a stressed conformer2008

Author(s)

Journal Title

Data Source

[Journal Article] Thermostability of refolded ovalbumin and S-ovalbumin.2005

Author(s)

Journal Title

NAID

TAKAHASHI Nobuyuki 高橋延行