ESAKI Hideo 江崎秀男

Researcher Number	90097642
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2017 – 2019: 椙山女学園大学, 生活科学部, 教授 2005 – 2006: 椙山女学園大学, 生活科学部, 助教授 2001 – 2002: 椙山女学園大学, 生活科学部, 助教授 1998 – 1999: 椙山女学園大学, 生活科学部, 助教授
Review Section/Research Field	Principal Investigator 食生活 Except Principal Investigator Eating habits / Eating habits, studies on eating habits
Keywords	Principal Investigator Koji / Antioxidant / 麹 / 抗酸化物質 / Ferulic acid / Diferulic acid / A. saitoi / A. oryzae / Buckwheat seed / Rice bran … More / 麹菌 / コーンフィード / フェルラ酸 / ジフェルラ酸 / A.saitoi / A.oryzae / 蕎麦の実 / 米糠 / Soy Sauces / Soybean Paste / Fermented Soybean Products / 6-Hydroxydaidzein / 8-Hydroxygenistein / 8-Hydroxydaidzein / Aspergillus属 / 醤油 / 味噌 / 大豆発酵食品 / 6-ヒドロキシダイゼイン / 8-ヒドロキシゲニステイン / 8-ヒドロキシダイゼイン … More Except Principal Investigator イソフラボン / 味噌 / 血圧 / 大豆発酵食品 / 抗炎症作用 / 抗酸化作用 / 豆味噌 / Jb6 cell lines / antitumor-promotion / cancer prevention / Heat-cooking / polyphenolics / foods / MS分析 / LC-MS / タマネギ / 加熱調理 / 発がんプロモーション抑制効果 / 存在量 / ポリフェノール化合物 / JB6細胞系 / 発がんプロモーション抑制 / がん予防 / 加熱調理法 / ポリフェノール / 食品 Less

Elucidation of the reducing effect of oxidative strss and inflammation level induced by fermented soybean food
- Principal Investigator
  
  Tada-Oikawa Saeko
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Sugiyama Jogakuen University
Evaluation of the art of cooking of foodstuffs by the antitumor-promoting activities.
- Principal Investigator
  
  NAKAMURA Yoshiyuki
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Sugiyama Jogakuen University
New Antioxidative Activities of the Cereals Fermented with Aspergillus spp. And Their Usefulness as Functional Food MaterialsPrincipal Investigator
- Principal Investigator
  
  ESAKI Hideo
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Sugiyama Jogakuen University
Revaluation of Fermented Soybean Products from New Antioxidants Formed during Fermentation and Designing for Antioxidative FoodsPrincipal Investigator
- Principal Investigator
  
  ESAKI Hideo
- Project Period (FY)
  1998 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Sugiyama Jogakuen University

All 2020 2018 2006 2005

All Journal Article Presentation

[Journal Article] 豆味噌のDipeptidyl peptidase-Ⅳ阻害作用および活性因子の分離と同定2020
- Author(s)
  江崎秀男 , 林実咲 , 志村亜希子 , 長谷川淑己 , 及川佐枝子
- Journal Title
  
  椙山女学園大学研究論集自然科学篇
  
  Volume: 51 Pages: 23-32
- NAID
  120007044446
- Data Source
  KAKENHI-PROJECT-17K00937
[Journal Article] Ethyl acetate extracts of brewed vinegars inhibit the tumor promotion induced by TPA in JB6 mouse epidermal cell lines2006
- Author(s)
  Kawamoto E, Taniguchi S, Kito S, Esaki H, Nakamura Y
- Journal Title
  
  Abstracts of 35^<th> Annual Meeting of Japanese Environmental Mutagen Society (Sakai, Osaka)
  
  Pages: 134-134
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500558
[Journal Article] 醸造食酢のJB6細胞系における発がんプロモーション抑制作用2006
- Author(s)
  川本恵理子, 谷口智子, 鬼頭志保, 江崎秀男, 中村好志
- Journal Title
  
  食品衛生学会第92回学術講演会要旨集
  
  Pages: 111-111
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500558
[Journal Article] Ethyl acetate extracts of brewed vinegars inhibit the tumor promotion induced by TPA in JB6 mouse epidermal cell lines2006
- Author(s)
  Kawamoto E, Taniguchi S, Kito S, Esaki H, Nakamura Y
- Journal Title
  
  日本環境変異原学会,第35会大会要旨集
  
  Pages: 134-134
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500558
[Journal Article] Antitumor-promoting effect of ethyl acetate extracts from brewed on the TPA-induced neoplastic transformation in JB6 mouse epidermal cell lines2006
- Author(s)
  Kawamoto E, Taniguchi S, Kito S, Esaki H, Nakamura Y
- Journal Title
  
  Abstracts of 92^<th> Annual Meeting of the Food Hygienics Society of Japan (Nagoya)
  
  Pages: 111-111
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500558
[Journal Article] カテキン4種異性体のJB6細胞系における発がんプロモーション抑制作用2005
- Author(s)
  中村好志, 安野武明, 江崎秀男, 石川美登子
- Journal Title
  
  椙山女学園大学研究論集 36
  
  Pages: 47-55
- NAID
  120005990499
- Data Source
  KAKENHI-PROJECT-17500558
[Journal Article] Absorption and excretion of the 8-hydroxydaizein in rats after oral administration and its antioxidant effect2005
- Author(s)
  Hideo Esaki, Tomomi Sirasaki, Kanae Yamashita, Yoshiyuki Nakamura, Sunrou Kawakishi, Toshihiko Osawa
- Journal Title
  
  J.Nutr.Sci.Vitaminol 51
  
  Pages: 80-86
- Data Source
  KAKENHI-PROJECT-17500558
[Presentation] 豆味噌抽出液のヒトマクロファージ様細胞に対する抗酸化作用および抗炎症作用2018
- Author(s)
  及川（多田）佐枝子、高田咲子、高尾みのり、志村亜希子、村田真理子、江崎秀男
- Organizer
  第88回日本衛生学会学術総会
- Data Source
  KAKENHI-PROJECT-17K00937

1. KAWAKISHI Shunro (50023445)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
2. OSAWA Toshihiko (00115536)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. NAKAMURA Yoshiyuki (20046296)

# of Collaborated Projects: 1 results

# of Collaborated Products: 6 results
4. Tada-Oikawa Saeko (90610585)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results

ESAKI Hideo 江崎 秀男

Research Projects

Research Products

Co-Researchers

Elucidation of the reducing effect of oxidative strss and inflammation level induced by fermented soybean food

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Evaluation of the art of cooking of foodstuffs by the antitumor-promoting activities.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

New Antioxidative Activities of the Cereals Fermented with Aspergillus spp. And Their Usefulness as Functional Food MaterialsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Revaluation of Fermented Soybean Products from New Antioxidants Formed during Fermentation and Designing for Antioxidative FoodsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 豆味噌のDipeptidyl peptidase-Ⅳ阻害作用および活性因子の分離と同定2020

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Ethyl acetate extracts of brewed vinegars inhibit the tumor promotion induced by TPA in JB6 mouse epidermal cell lines2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] 醸造食酢のJB6細胞系における発がんプロモーション抑制作用2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] Ethyl acetate extracts of brewed vinegars inhibit the tumor promotion induced by TPA in JB6 mouse epidermal cell lines2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] Antitumor-promoting effect of ethyl acetate extracts from brewed on the TPA-induced neoplastic transformation in JB6 mouse epidermal cell lines2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] カテキン4種異性体のJB6細胞系における発がんプロモーション抑制作用2005

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Absorption and excretion of the 8-hydroxydaizein in rats after oral administration and its antioxidant effect2005

Author(s)

Journal Title

Data Source

[Presentation] 豆味噌抽出液のヒトマクロファージ様細胞に対する抗酸化作用および抗炎症作用2018

Author(s)

Organizer

Data Source

ESAKI Hideo 江崎秀男