SAKAI Tadashi 境正

Researcher Number	60136794
External Links
Affiliation (based on the past Project Information) *help	2007 – 2008: University of Miyazaki, 農学部, 教授 2004 – 2005: 宮崎大学, 農学部, 教授 1998 – 2002: 宮崎大学, 農学部, 教授 1995 – 1996: 宮崎大学, 農学部, 教授 1993 – 1994: 宮崎大学, 農学部, 助教授 1988 – 1991: 宮崎大学, 農学部, 助教授
Review Section/Research Field	Principal Investigator Fisheries chemistry / Fisheries chemistry Except Principal Investigator Fisheries chemistry
Keywords	Principal Investigator NaCl / α-トコフェロール / Jaundice / 黄疸 / ビリルビン / 脂質過酸化 / マロンアルデヒド / 4-ヒドロキシヘキセナール / ブリ / Bilirubin … More / 生体内脂質過酸化 / 4-Hydroxyhexenal / エピガロカテキンガレート / EDTA / カルボニル修飾タンパク質 / alpha-Tocopherol / Fish Meal / Extruder Treatment / Ascorbic Acid / Substance X / Yellowtail / グルタチオンペルオキシダーゼ / 魚粉 / アスコルビン酸 / サブスタンスX / Bile pigments / Antioxidant / In vivo lipid peroxidation / 胆汁色素 / 抗ビリルビンモノクロ-ナル抗体 / 魚肉 / 4-ヒドロキシノネナール / Anti-bilirubin monoclonal antibody / Taurine / Bilirubin IX beta / High performance liquid chromatography / 2-チオバルビツール酸値 / 高性能液体クロマトグラフィー / ビリルビン抱合体 / α-トコフェロ-ル / ビリルビンIXβ / タウリン / 高性能液体クロマトグラフィ- / Refrigerated / Frozen / Fish meat / Malon aldehyde / Lipid peroxidation / ダイ / カルボニル修飾蛋白質 / 抗酸化物質 / 冷凍貯蔵 / 冷蔵貯蔵 / 4-ヒドロキヘキセナール / α-Tocopherol / Epigallocatechin gallate / Surimi based products / Smoked fish meat products / Wood vinegar / Maron aldhyde / カテキン / スーパーオキシドジスムターゼ / β-カロチン / α-トコフェノール / すり身 / スモーク魚肉 / 木酢液 / Smoked food / Fish muscle / Malon dialdehyde / Carbonyl modified protein / 4-Hydroxy-2-nonenal / 4-Hydroxy-2-hexenal / マダイ筋肉 / スモーク食品 / ブリ筋肉 / 高度不飽和脂肪酸 / エクストルーダー処理 / alpha-Tocoperol / alpha-トコフェロール / エクストル-ダ処理 / Brown fish meal / Anti-bilirubin monoclonal anitibody / alpha-Tocoherol / 抗酸化機能 / ブラウンフィッシュミ-ル / αートコフェロ-ル / 黄疳 / β-カロテン / 畜肉 … More Except Principal Investigator 5' upstream region / Myofiril / Membrane voltage potential / Mitochondria / Myosin heavy Chain gene / Mg^<2+>-ATPase activity / Fish / Temperature adaptation / ミオシン / 分子機構 / 遺伝子調節 / ホルモン調節 / 筋小胞体 / 高温耐性ニジマス / チロキシン / 細胞小器官 / Mg^<2+>ATPase活性 / 5'上流調節領域 / 筋原線維 / 膜電位ポテンシャル / ミトコンドリア / ミオシン重鎖遺伝子 / Mg^<2+>-ATPase活性 / 魚類 / 温度適応 Less

Formation mechanisms of 4-hydroxyalkenal in stored and processed fish meat, especially the difference from those of meatPrincipal Investigator
- Principal Investigator
  
  SAKAI Tadashi, 境正
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  University of Miyazaki
Formation mechanism of toxic aldehyde, 4-hydroxy-2-hexenal, in processed and stored fish meatsPrincipal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  University of Miyazaki
Formation and suppression of toxic aldehydes, 4-hydroxy-hexenal in stored and processed fish meatPrincipal Investigator
- Principal Investigator
  
  SUGAMOTO Kazuhiro
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  MIYAZAKI UNIVERSITY
Temperature adaptation of fish - molecular mechanisms involved and application
- Principal Investigator
  
  WATABE Shugo
- Project Period (FY)
  1999 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Fisheries chemistry
- Research Institution
  THE UNIVERSITY OF TOKYO
Studies on lipid peroxidation-derived toxic aldehyde, 4-hydroxyalkenal in fish meatPrincipal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Miyazaki University
Studies on antioxidant activities of bilirubin and in vivo lipid peroxidation of fish.Principal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Miyazaki University
Studies on bilirubin metabolism and in vivo lipid peroxidation of fish.Principal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  1993 – 1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Miyazaki University
Studies on bilirubin metabolism in fishPrincipal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  1990 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Miyazaki University
Studies on Bilirubin Excretion Mechanism of FishPrincipal Investigator
- Principal Investigator
  
  SAKAI Tadashi
- Project Period (FY)
  1988 – 1989
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  Fisheries chemistry
- Research Institution
  Miyazaki University

All 2009 2008 2006 2005

All Journal Article Presentation

[Journal Article] The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat2008
- Author(s)
  Sakai T., Akiyama T., Ogura A., Kawano C.
- Journal Title
  
  Biosci. Biotechnol. Biochem. 72
  
  Pages: 2441-2444
- NAID
  10027532263
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19580239
[Journal Article] The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat2008
- Author(s)
  Sakai T., Akiyama T., Ogura A., Kawano C
- Journal Title
  
  Biosci. Biotechnol. Biochem 72
  
  Pages: 2441-2444
- NAID
  10027532263
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19580239
[Journal Article] Effect of bleeding on hemoglobin contents and lipid oxidation in the skipjack muscle2006
- Author(s)
  T.Sakai, S.Ohtsubo, T.Minami, M.Terayama.
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 70(4)
  
  Pages: 1006-1008
- NAID
  10018532794
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16580168
[Journal Article] Effect of bleeding on hemoglobin contents and lipid oxidation in the skipiack muscle.2006
- Author(s)
  T.Sakai, S.Ohtsubo, T.Minami, M.Terayama
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry 70巻・4号
  
  Pages: 1006-1008
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16580168
[Journal Article] The lipid peroxidation induced changes of protein in refregerated yellowtail minced meat2005
- Author(s)
  Munasinghe, D.M.S., Ohkubo, T., Sakai, T.
- Journal Title
  
  Fisheries Science 71・5
  
  Pages: 462-464
- Data Source
  KAKENHI-PROJECT-16580168
[Presentation] タイ及びブタ肉の4-ヒドロキシアルケナール生成に及ぼすBHT添加の影響2009
- Author(s)
  境正.秋山哲也、小倉愛、川野智恵.冷蔵ブリ
- Organizer
  水産学会平成21年度春季大会
- Place of Presentation
  東京海洋大学
- Year and Date
  2009-03-28
- Data Source
  KAKENHI-PROJECT-19580239
[Presentation] 冷蔵ブリ, タイ及びブタ肉の4-ヒドロキシアルケナール生成に及ぼすBHT添加の影響2009
- Author(s)
  境正, 秋山哲也, 小倉愛, 川野智恵
- Organizer
  水産学会平成21年度春季大会
- Place of Presentation
  東京海洋大学
- Year and Date
  2009-03-28
- Data Source
  KAKENHI-PROJECT-19580239
[Presentation] NaClがボイルしたブリ肉の4-ヒドロキシヘキセナール生成に及ぼす影響2008
- Author(s)
  境正, 秋山哲也, 小倉愛, 川野智恵, 河原聡
- Organizer
  農芸化学会度西日本支部2008年大会
- Place of Presentation
  長崎大学
- Year and Date
  2008-09-20
- Data Source
  KAKENHI-PROJECT-19580239
[Presentation] ブリおよびタイ肉冷蔵貯蔵中のHHE生成に及ぼすBHT添加の影響2008
- Author(s)
  境正、秋山哲也、小倉愛、川野智恵
- Organizer
  2008年度日本農芸化学会
- Place of Presentation
  名城大学
- Year and Date
  2008-03-28
- Data Source
  KAKENHI-PROJECT-19580239
[Presentation] ブリおよびタイ肉冷蔵貯蔵中のHHE生成に及ぼすBHT添加の影響2008
- Author(s)
  境正、秋山哲也、小倉愛、川野智恵
- Organizer
  日本農芸化学会
- Place of Presentation
  名城大
- Year and Date
  2008-03-28
- Data Source
  KAKENHI-PROJECT-19580239
[Presentation] NaClがボイルしたブリ肉の4-ヒドロキシヘキセナール生成に及ぼす影2008
- Author(s)
  境正.秋山哲也、小倉愛、川野智恵, 河原聡
- Organizer
  農芸化学会度西日本支部2008年大会
- Place of Presentation
  長崎大学
- Year and Date
  2008-09-20
- Data Source
  KAKENHI-PROJECT-19580239

1. MURATA Hisashi (60041018)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
2. YAMAGUCHI Tokio (30134745)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. SUGAMOTO Kazuhiro (10274771)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. KAWAHARA Satoshi (30284821)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. UCHIDA Kouji (40203533)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. WATABE Shugo (40111489)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. USHIO Hideki (50251682)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. KOBAYASHI Makito (30183809)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 境正 (20112766)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 六車三治男 (50091369)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. HIRAYAMA Yasushi

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

SAKAI Tadashi 境 正

Research Projects

Research Products

Co-Researchers

Formation mechanisms of 4-hydroxyalkenal in stored and processed fish meat, especially the difference from those of meatPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Formation mechanism of toxic aldehyde, 4-hydroxy-2-hexenal, in processed and stored fish meatsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Formation and suppression of toxic aldehydes, 4-hydroxy-hexenal in stored and processed fish meatPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Temperature adaptation of fish - molecular mechanisms involved and application

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on lipid peroxidation-derived toxic aldehyde, 4-hydroxyalkenal in fish meatPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on antioxidant activities of bilirubin and in vivo lipid peroxidation of fish.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on bilirubin metabolism and in vivo lipid peroxidation of fish.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on bilirubin metabolism in fishPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on Bilirubin Excretion Mechanism of FishPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Effect of bleeding on hemoglobin contents and lipid oxidation in the skipjack muscle2006

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Effect of bleeding on hemoglobin contents and lipid oxidation in the skipiack muscle.2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] The lipid peroxidation induced changes of protein in refregerated yellowtail minced meat2005

SAKAI Tadashi 境正