Usui Masakatsu 臼井将勝

… Alternative Names

USUI masakatsu 臼井将勝

臼井将勝ウスイマサカツ

Less

Researcher Number	50399656
Affiliation (Current)	2025: 国立研究開発法人水産研究・教育機構, 水産大学校, 准教授
Affiliation (based on the past Project Information) *help	2017 – 2023: 国立研究開発法人水産研究・教育機構, 水産大学校, 准教授 2015: 独立行政法人水産大学校, その他部局等, 准教授 2012 – 2014: 独立行政法人水産大学校, その他部局等, 講師 2007 – 2008: 水産大学校, 助手
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits / Eating habits, studies on eating habits / Food science
Keywords	Principal Investigator トロポミオシン / エビアレルギー / アルデヒド酸化酵素複合体 / アミン酸化酵素 / エビアレルゲン / におい改善 / 臭気性アミン / 出汁 / ヒスタミン消去 / アミン臭軽減 … More / 食中毒予防 / アミン消去 / 共役反応 / ヒスタミン / 昆虫 / 甲殻類 / 食物アレルギー / ウオノエ / 汎甲殻類 / リスク管理 / 食用昆虫 / 魚類寄生性甲殻類 / 甲殻類アレルギー / 胃粘膜環境 / 感作 / 重篤化 / 急性胃炎 / 胃粘膜 / リスク / 調理 / 加熱 / 抗原性 / リスク評価 / 抗原濃度 / 鮮度 / 加熱調理 / 熱安定性 / 抗原構造 Less

Food odor improvement by coupling reaction of fungal amine oxidase and bacterial aldehyde oxidase.Principal Investigator
- Principal Investigator
  
  臼井将勝
- Project Period (FY)
  2023 – 2025
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Fisheries Research and Education Agency
Establishment of histamine poisoning prevention technology by coupling reaction of amine oxidase and aldehyde oxidasePrincipal Investigator
- Principal Investigator
  
  Usui Masakatsu
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Fisheries Research and Education Agency
Risk assessment of unrecognized crustacean allergens.Principal Investigator
- Principal Investigator
  
  Usui Masakatsu
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Fisheries Research and Education Agency
Relationship between the gastric mucosa condition and shrimp allergy risk developing or sensitization.Principal Investigator
- Principal Investigator
  
  Usui Masakatsu
- Project Period (FY)
  2014 – 2015
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  National Fisheries University
Relationship between a shrimp allergy risk and cooking or freshness.Principal Investigator
- Principal Investigator
  
  USUI masakatsu
- Project Period (FY)
  2012 – 2013
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Fisheries University
蛋白質の多糖修飾による経口免疫寛容誘導の効率化と腸管吸収Principal Investigator
- Principal Investigator
  
  臼井将勝
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Food science
- Research Institution
  National Fisheries University

All 2022 2019 2018 2016 2015 2013 2012 Other

All Journal Article Presentation Book

[Book] わかりやすい食品機能学,森田英利・田辺創一(編著)、4章第2節アレルギーと抗アレルギー作用成分2013
- Author(s)
  臼井将勝
- Publisher
  三共出版
- Data Source
  KAKENHI-PROJECT-24700864
[Book] わかりやすい食品機能学,森田英利・田辺創一(編著)、3章第2節脳・神経系の機能に関与する成分2013
- Author(s)
  臼井将勝・田辺創一
- Publisher
  三共出版
- Data Source
  KAKENHI-PROJECT-24700864
[Book] 森田英利・田辺創一(編著)、4章第1節免疫と免疫機能活性化・調節成分2013
- Author(s)
  臼井将勝・田辺創一
- Publisher
  三共出版
- Data Source
  KAKENHI-PROJECT-24700864
[Journal Article] Histamine elimination by a coupling reaction of fungal amine oxidase and bacterial aldehyde oxidase2022
- Author(s)
  Masakatsu Usui, Hikari Kubota, Mizuki Ishihara, Haruka Matsuki, Shinya Kawabe, Yoshimasa Sugiura, Naoya Kataoka,Kazunobu Matsushita, Yoshitaka Ano, Yoshihiko Akakabe, Roque A. Hours, Toshiharu Yakushi, Osao Adachi
- Journal Title
  
  Bioscience. Biotechnology. Biochem
  
  Volume: 86 Issue: 10 Pages: 1438-1447
- DOI
  10.1093/bbb/zbac121
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-21K05438, KAKENHI-PROJECT-22K05383, KAKENHI-PROJECT-20K02338
[Journal Article] Relationship between the risk for a shrimp allergy and freshness or cooking2015
- Author(s)
  Masakatsu USUI, Akihito HARADA, Shinya YASUMOTO, Yoshimasa SUGIURA, Anri NISHIDAI, Maria IKARASHI, Honami TAKABA, Taiko MIYASAKI, Hiroyuki AZAKAMI, and Masakazu KONDO
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 未定 Issue: 10 Pages: 1698-1701
- DOI
  10.1080/09168451.2015.1045830
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-26560077, KAKENHI-PROJECT-15K18457, KAKENHI-PROJECT-25450103
[Journal Article] エビアレルゲンの熱安定化機構の理解と調理等に関する迷信の否定2015
- Author(s)
  臼井将勝，杉浦義正，宮崎泰幸
- Journal Title
  
  アレルギーの臨床
  
  Volume: 35 (12) Pages: 43-47
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-26560077
[Journal Article] Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen2013
- Author(s)
  Masakatsu USUI, Akihito HARADA, Takayuki ISHIMARU, Emiri SAKUMICHI, Fumihiko SARATANI, Chiho SATO-MINAMI, Hiroyuki AZAKAMI, Taiko MIYASAKI, Ken'ichi HANAOKA
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 77 Issue: 5 Pages: 948-953
- DOI
  10.1271/bbb.120887
- NAID
  10031177579
- ISSN
  0916-8451, 1347-6947
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24700864, KAKENHI-PROJECT-25450103
[Journal Article] Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen
- Author(s)
  Masakatsu USUI, Akihito HARADA, Takayuki ISHIMARU, Emiri SAKUMICHI, Fumihiko SARATANI, Chiho SATO-MINAMI, Hiroyuki AZAKAMI, Taiko MIYASAKI, Ken'ichi HANAOKA
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 第77巻5号 Pages: 948-953
- NAID
  10031177579
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] アミン酸化酵素とアルデヒド酸化酵素の共役反応による出汁中ヒスタミンの消去2022
- Author(s)
  石原瑞希、河邉真也、足立収生、臼井将勝
- Organizer
  日本農芸化学会2022年度大会
- Data Source
  KAKENHI-PROJECT-20K02338
[Presentation] 等脚目甲殻類のアレルギーリスク2019
- Author(s)
  臼井将勝、出水聡之、窪田暉、鈴木彩花、河邉真也、杉浦義正、宮崎泰幸
- Organizer
  日本食品化学学会　第25回総会・学術大会
- Data Source
  KAKENHI-PROJECT-17K00953
[Presentation] 魚類寄生性甲殻類におけるエビアレルゲン交叉性タンパク質の分離同定2019
- Author(s)
  臼井将勝，出水聡之，窪田暉，杉浦義正，河邉真也，近藤昌和，宮崎泰幸
- Organizer
  日本農芸化学会2019年度大会
- Data Source
  KAKENHI-PROJECT-17K00953
[Presentation] 甲殻類に寄生された魚類が有するアレルギーリスク2018
- Author(s)
  臼井将勝，出水聡之，杉浦義正，河邉真也，近藤昌和，宮崎泰幸
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-17K00953
[Presentation] アルコール性胃炎はエビアレルギーリスクを増大させる可能性がある.2016
- Author(s)
  臼井将勝，新井健太，田邉真悠，森田夏妃，杉浦義正，宮崎泰幸
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  北海道札幌市
- Year and Date
  2016-03-30
- Data Source
  KAKENHI-PROJECT-26560077
[Presentation] マウスへのアルコール投与またはストレス負荷による胃粘膜環境異常モデルの作製2015
- Author(s)
  新井健太，伊豆原実沙，山角愛，上西紀彰，千葉瑞樹，宮崎泰幸，松下映夫，臼井将勝
- Organizer
  日本農芸化学会中四国支部第41回講演会
- Place of Presentation
  山口県下関市
- Year and Date
  2015-01-24
- Data Source
  KAKENHI-PROJECT-26560077
[Presentation] Arai K, Miyasaki T and Usui M: Contribution of structural reversibility to the heat stability of tropomyosin shrimp allergen.2015
- Author(s)
  Arai Kenta, Miyasaki Taiko and Usui Masakatsu
- Organizer
  the 2nd Joint Seminar between SOU and NFU
- Place of Presentation
  Shanghai, China
- Year and Date
  2015-11-24
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-26560077
[Presentation] エビアレルギー発症リスクと調理または鮮度との関係2013
- Author(s)
  臼井将勝, 他
- Organizer
  日本農芸化学会2014年度大会
- Place of Presentation
  神奈川
- Year and Date
  2013-03-29
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] 加熱処理がエビアレルゲントロポミオシンの抗原性に及ぼす影響2012
- Author(s)
  臼井将勝
- Organizer
  日本食品免疫学会第８回学術大会（JAFI2012）
- Place of Presentation
  東京都港区東新橋1-1-19（ヤクルトホール）
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] クルマエビアレルゲンPen j 1の熱安定性獲得機構2012
- Author(s)
  臼井将勝, 佐藤裕一, 千葉瑞樹, 西大杏里, 花岡研一, 阿座上弘行
- Organizer
  日本農芸化学会中四国支部創立10周年記念支部大会
- Place of Presentation
  山口県宇部市（山口大学工学部）
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] 加熱処理がエビアレルゲントロポミオシンの抗原性に及ぼす影響2012
- Author(s)
  臼井将勝
- Organizer
  日本食品免疫学会第8回学術大会(JAFI2012)
- Place of Presentation
  東京
- Year and Date
  2012-10-16
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] クルマエビアレルゲンPen j 1の熱安定性獲得機構2012
- Author(s)
  臼井将勝, 他
- Organizer
  日本農芸化学会中四国支部創立10周年記念支部大会
- Place of Presentation
  山口
- Year and Date
  2012-09-21
- Data Source
  KAKENHI-PROJECT-24700864
[Presentation] エビアレルギー発症リスクと調理または鮮度との関係
- Author(s)
  臼井将勝，西大杏里，五十嵐真璃亜，高場穂那実，安本信哉，近藤昌和，宮崎泰幸，花岡研一
- 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（神奈川県川崎市多摩区東三田1-1-1）
- Data Source
  KAKENHI-PROJECT-24700864

1. AZAKAMI Hiroyuki (40263850)

# of Collaborated Projects: 2 results

# of Collaborated Products: 3 results
2. 足立収生 (20027189)

# of Collaborated Projects: 2 results

# of Collaborated Products: 2 results
3. 河邉真也 (60579415)

# of Collaborated Projects: 2 results

# of Collaborated Products: 1 results
4. 赤壁善彦

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

Usui Masakatsu 臼井 将勝

USUI masakatsu 臼井 将勝

臼井 将勝 ウスイ マサカツ

Research Projects

Research Products

Co-Researchers

Food odor improvement by coupling reaction of fungal amine oxidase and bacterial aldehyde oxidase.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Establishment of histamine poisoning prevention technology by coupling reaction of amine oxidase and aldehyde oxidasePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Risk assessment of unrecognized crustacean allergens.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Relationship between the gastric mucosa condition and shrimp allergy risk developing or sensitization.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Relationship between a shrimp allergy risk and cooking or freshness.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

蛋白質の多糖修飾による経口免疫寛容誘導の効率化と腸管吸収Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] わかりやすい食品機能学,森田英利・田辺創一(編著)、4章第2節アレルギーと抗アレルギー作用成分2013

Author(s)

Publisher

Data Source

[Book] わかりやすい食品機能学,森田英利・田辺創一(編著)、3章第2節脳・神経系の機能に関与する成分2013

Author(s)

Publisher

Data Source

[Book] 森田英利・田辺創一(編著)、4章第1節免疫と免疫機能活性化・調節成分2013

Author(s)

Publisher

Data Source

[Journal Article] Histamine elimination by a coupling reaction of fungal amine oxidase and bacterial aldehyde oxidase2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Relationship between the risk for a shrimp allergy and freshness or cooking2015

Author(s)

Journal Title

DOI

Data Source

[Journal Article] エビアレルゲンの熱安定化機構の理解と調理等に関する迷信の否定2015

Author(s)

Journal Title

Data Source

[Journal Article] Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen2013

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen

Author(s)

Journal Title

NAID

Usui Masakatsu 臼井将勝

USUI masakatsu 臼井将勝

臼井将勝ウスイマサカツ