INAGAKI Syuichiro 稲垣秀一郎

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Inagaki Shuuichiro 稲垣秀一郎

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Researcher Number	20575774
Other IDs
Affiliation (Current)	2025: 大阪樟蔭女子大学, 健康栄養学部, 准教授
Affiliation (based on the past Project Information) *help	2024: 大阪樟蔭女子大学, 健康栄養学部, 准教授 2017 – 2018: 大阪樟蔭女子大学, 健康栄養学部, 講師 2015 – 2016: 羽衣国際大学, 人間生活学部, 講師 2014: 信州大学, 農学部, 研究員 2013: 信州大学, 農学部, 助教
Review Section/Research Field	Principal Investigator Eating habits / Basic Section 59040:Nutrition science and health science-related
Keywords	Principal Investigator アミノ酸代謝物 / 米 / 機能性 / 発酵食品 / アグリコン型イソフラボン / 納豆菌 / 食品 / 米麹 / 抗肥満作用 / 発酵 … More / 糖化微生物 / 微生物 / 発酵代謝物 / 米発酵食品 / アミン化合物 Less

Research Projects
(3 results)
Research Products
(6 results)

納豆菌によるアグリコン型イソフラボン生成機構の解明と有望株の選抜手法の確立Principal Investigator
- Principal Investigator
  
  稲垣秀一郎
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 59040:Nutrition science and health science-related
- Research Institution
  Osaka Shoin Women's University
Comprehensive analysis of the amino acid metabolites which contribute functionality of fermented food, and application to the development of functional food.Principal Investigator
- Principal Investigator
  
  Inagaki Shyuichiro
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits
- Research Institution
  Osaka Shoin Women's University
  Hagoromo International University
Elucidation of the mechanism by which fermented food represent the health-promoting effect, focusing on biological amine, and development of new fermented rice products.Principal Investigator
- Principal Investigator
  
  Inagaki Shuuichiro
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits
- Research Institution
  Hagoromo International University
  Shinshu University

All 2019 2016 2014 2013 Other

All Journal Article Presentation

[Journal Article] Mucor circinellodesを用いた米発酵物に含まれる抗酸化活性物質2019
- Author(s)
  稲垣　秀一郎
- Journal Title
  
  大阪樟蔭女子大学研究紀要
  
  Volume: 9 Pages: 285-290
- NAID
  120006561032
- Open Access
- Data Source
  KAKENHI-PROJECT-16K16298
[Journal Article] アジアの糖化微生物を用いた米発酵物の成分組成および抗酸化活性2019
- Author(s)
  稲垣　秀一郎
- Journal Title
  
  大阪樟蔭女子大学研究紀要
  
  Volume: 9 Pages: 291-297
- Open Access
- Data Source
  KAKENHI-PROJECT-16K16298
[Journal Article] Cytotoxicity and Apoptosis-Inducing Effect of Soybean Broth Cultured with Microorganisms Used in the Production of Fermented Soybean Foods on Human Monoblastic Leukemia U937 Cells2014
- Author(s)
  Shyuichiro Inagaki, Takahiro Kato, Kuniyasu Ichige
- Journal Title
  
  FSTR
  
  Volume: 20 Issue: 2 Pages: 499-504
- DOI
  10.3136/fstr.20.499
- NAID
  130004463450
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25750038
[Journal Article] Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries2013
- Author(s)
  Shyuichiro Inagaki, Takahiro Kato, Shizuka Mori, Tomoyuki Fujita
- Journal Title
  
  FSTR
  
  Volume: 19 Issue: 5 Pages: 893-899
- DOI
  10.3136/fstr.19.893
- NAID
  10031202120
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25750038
[Presentation] 金山時味噌の発酵過程に関わる微生物群の解析2016
- Author(s)
  滝田二千佳、稲垣秀一郎、池晶子
- Organizer
  食品微生物学会
- Place of Presentation
  タワーホール船堀
- Year and Date
  2016-09-15
- Data Source
  KAKENHI-PROJECT-16K16298
[Presentation] 大豆煮汁培養液のU937白血病細胞生育抑制およびアポトーシス誘導効果
- Author(s)
  加藤誉弘，稲垣秀一郎
- Organizer
  日本食品科学工学会中部支部大会
- Place of Presentation
  三重大学
- Data Source
  KAKENHI-PROJECT-25750038

INAGAKI Syuichiro 稲垣 秀一郎

Inagaki Shuuichiro 稲垣 秀一郎

Research Projects

Research Products

納豆菌によるアグリコン型イソフラボン生成機構の解明と有望株の選抜手法の確立Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Comprehensive analysis of the amino acid metabolites which contribute functionality of fermented food, and application to the development of functional food.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Elucidation of the mechanism by which fermented food represent the health-promoting effect, focusing on biological amine, and development of new fermented rice products.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Mucor circinellodesを用いた米発酵物に含まれる抗酸化活性物質2019

Author(s)

Journal Title

NAID

Data Source

[Journal Article] アジアの糖化微生物を用いた米発酵物の成分組成および抗酸化活性2019

Author(s)

Journal Title

Data Source

[Journal Article] Cytotoxicity and Apoptosis-Inducing Effect of Soybean Broth Cultured with Microorganisms Used in the Production of Fermented Soybean Foods on Human Monoblastic Leukemia U937 Cells2014

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries2013

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Presentation] 金山時味噌の発酵過程に関わる微生物群の解析2016

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 大豆煮汁培養液のU937白血病細胞生育抑制およびアポトーシス誘導効果

Author(s)

Organizer

Place of Presentation

Data Source

INAGAKI Syuichiro 稲垣秀一郎

Inagaki Shuuichiro 稲垣秀一郎