ITO Seiko 伊藤聖子

… Alternative Names

Ito Seiko 伊藤聖子

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Researcher Number	70466506
Affiliation (Current)	2025: 石川県立大学, 生物資源環境学部, 准教授
Affiliation (based on the past Project Information) *help	2021 – 2023: 梅花女子大学, 食文化学部, 准教授 2015 – 2019: 静岡県立大学, 食品栄養科学部, 助教 2009 – 2010: Hirosaki University, 教育学部, 研究員
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 Except Principal Investigator Eating habits
Keywords	Principal Investigator 糖質分解酵素 / グルテンフリー / 米粉パン / 粘度特性 / キシログルカン / 調理と加工 / オリゴ糖 / 食品 / 栄養学 / 蛋白質 / 糖鎖 / 食と栄養 … More Except Principal Investigator … More 分子会合性 / テアフラビン / カテキン / 渋味 / 味覚受容 / 細胞膜蓄積性 / プロシアニジン / 分子メカニズム / 生理機能 / 味覚評価 / 抗肥満 / 脂質吸収阻害 / ロスマリン酸 / ウーロンホモビスフラバン / 標的探索技術 / 生理機能発現機構 / 生理的意義 / 嗜好機能（食べ合わせ） / えぐ味 / 会合性 / 標的タンパク質 / 渋味刺激 / ポリフェノール / ウーロンホモビスフラバン類 / テアフラビン類 / カテキン類 / タンパク質凝集能 / 細胞膜非透過性 / 分子挙動 / 難吸収性ポリフェノール / 紅茶 / 緑茶 / 界面活性 / タンパク質凝集 / 乳化 / 渋味飲料 / 茶ポリフェノール / タンパク質 / 油脂 / 食事相性 / 口腔内リセット作用 Less

Structure of xyloglucan and new application in gluten-free breadPrincipal Investigator
- Principal Investigator
  
  Ito Seiko
- Project Period (FY)
  2021 – 2023
- 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
  Baika Women's University
Effects of combined use of oligosaccharides and enzymes to control the physical properties of gluten-free rice breadPrincipal Investigator
- Principal Investigator
  
  Ito Seiko
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  University of Shizuoka
Investigation of physiological significance of astringency
- Principal Investigator
  
  Takeshi Ishii
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits
- Research Institution
  Kobe Gakuin University
Development of a method for compatibility diagnostic of astringent beverages and meals
- Principal Investigator
  
  ISHII TAKESHI
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kobe Gakuin University
Investigation of function in gastrointestinal of salmon nasal cartilage proteoglycanPrincipal Investigator
- Principal Investigator
  
  ITO Seiko
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Hirosaki University

All 2023 2020 2019 2018 2016 2015

All Journal Article Presentation

[Journal Article] Comparison of the sympathetic stimulatory abilities of B-type procyanidins based on induction of uncoupling protein-1 in brown adipose tissue (BAT) and increased plasma catecholamine (CA) in mice2018
- Author(s)
  Nakagawa Yuta、Ishimura Kana、Oya Satomi、Kamino Masaki、Fujii Yasuyuki、Nanba Fumio、Toda Toshiya、Ishii Takeshi、Adachi Takahiro、Suhara Yoshitomo、Osakabe Naomi
- Journal Title
  
  PLOS ONE
  
  Volume: 13 Issue: 7 Pages: 0201203-0201203
- DOI
  10.1371/journal.pone.0201203
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17H00818, KAKENHI-PROJECT-16H03032, KAKENHI-PROJECT-16K08325, KAKENHI-PROJECT-17H06170, KAKENHI-PROJECT-16H03042
[Journal Article] Binding of Catechins to Staphylococcal Enterotoxin A2018
- Author(s)
  2.Shimamura, Y., Utsumi, M., Hirai, C., Nakano, S., Ito, S., Tsuji, A., Ishii, T., Hosoya, T., Kan, T., Ohashi, N., Masuda. S
- Journal Title
  
  Molecules
  
  Volume: 23(5) Issue: 5 Pages: 1125-1125
- DOI
  10.3390/molecules23051125
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K00861, KAKENHI-PROJECT-17K00862, KAKENHI-PROJECT-17K06931, KAKENHI-PROJECT-18K14391, KAKENHI-PUBLICLY-18H04424, KAKENHI-PROJECT-17H00818, KAKENHI-PROJECT-16H03032, KAKENHI-PROJECT-17H03973
[Journal Article] The impact of theaflavins on systemic-and microcirculation alterations: The murine and randomized feasibility trials2016
- Author(s)
  Saito, A., Nakazato, R., Suhara, Y., Shibata, M., Fukui, T., Ishii, T., Asanuma,T., Mochizuki, K., Nakayama, T., and Osakabe, N.
- Journal Title
  
  Journal of Nutritional Biochemistry
  
  Volume: 32 Pages: 107-114
- DOI
  10.1016/j.jnutbio.2016.01.012
- Peer Reviewed / Open Access / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16H03032, KAKENHI-PROJECT-16K08325
[Presentation] 米粉パンの製パン性向上と老化遅延に関する研究2023
- Author(s)
  伊藤聖子
- Organizer
  日本応用糖質科学会第49回近畿支部会
- Invited
- Data Source
  KAKENHI-PROJECT-21K02111
[Presentation] えぐ味成分ホモゲンチジン酸の分子挙動解析2020
- Author(s)
  前迫一輝、黒田彩歌、坂本裕香、伊藤圭祐、赤川貢、石井剛志
- Organizer
  日本農芸化学会2020年度大会
- Data Source
  KAKENHI-PROJECT-16H03032
[Presentation] グルテンフリー米粉パンの製パン性に及ぼすオリゴ糖と酵素の併用効果2019
- Author(s)
  伊藤聖子・加藤愛梨・新井映子
- Organizer
  日本調理科学会2019年度大会
- Data Source
  KAKENHI-PROJECT-17K00822
[Presentation] A new method for the purification of polyphenol-binding proteins by pull-down assay with polyvinylpolypyrrolidone2019
- Author(s)
  Xinwei Tan, Kazuki Maesako, Mitsugu Akagawa, Hitoshi Ashida, Takeshi Ishii
- Organizer
  International Conference On Polyphenols and Health
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16H03032
[Presentation] A systematic and comprehensive analytical strategy to identify quercetin-modified proteins2019
- Author(s)
  Yuki Nakagawa, Yosuke Izumi, Takeshi Ishii, Hitoshi Ashida, Mitsugu Akagawa
- Organizer
  International Conference On Polyphenols and Health
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16H03032
[Presentation] グルテンフリー米粉パンにおけるキシログルカンと酵素の併用効果2019
- Author(s)
  渡邊直子・伊藤聖子・新井映子
- Organizer
  日本応用糖質科学会中部支部三重講演会
- Data Source
  KAKENHI-PROJECT-17K00822
[Presentation] オリゴ糖と酵素の併用によるグルテンフリー米粉パンの品質向上2018
- Author(s)
  加藤愛梨・伊藤聖子・新井映子
- Organizer
  日本応用糖質科学会中部支部石川講演会
- Data Source
  KAKENHI-PROJECT-17K00822
[Presentation] 渋味を呈するポリフェノールの分子特性解析2018
- Author(s)
  前迫一輝、辻愛、小林麻貴、伊藤圭祐、小林彰子、赤川貢、越阪部奈緒美、石井剛志
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-15K12328
[Presentation] 渋味を呈するポリフェノールの分子特性解析2018
- Author(s)
  前迫一輝、辻愛、小林麻貴、伊藤圭祐、小林彰子、赤川貢、越阪部奈緒美、石井剛志
- Organizer
  日本農芸化学会2018年度大会
- Data Source
  KAKENHI-PROJECT-16H03032
[Presentation] 食素材蛋白質の網羅的ペプチドアレイを用いた苦味マスキング剤の新規探索法 〜茶殻RubisCo由来EGCG結合ペプチドの解析例〜2016
- Author(s)
  小池麻友、黒田侑希、伊藤圭祐、石井剛志、中村順行、渡辺達夫、河原崎泰昌
- Organizer
  日本農芸化学会2016年度大会
- Place of Presentation
  札幌市
- Year and Date
  2016-03-27
- Data Source
  KAKENHI-PROJECT-15K12328
[Presentation] 緑茶の苦渋味マスキング剤となる茶殻由来ペプチド2015
- Author(s)
  小池麻友、黒田侑希、伊藤圭祐、石井剛志、中村順行、渡辺達夫、河原崎泰昌
- Organizer
  平成27年度日本食品科学工学会中部支部大会
- Place of Presentation
  名古屋市
- Year and Date
  2015-12-05
- Data Source
  KAKENHI-PROJECT-15K12328
[Presentation] EGCG-binding peptides from green tea leaves as bitterness-masking agents2015
- Author(s)
  Koike, M., Ito, K., Kuroda, Y., Ishii, T., Nakamura, Y., Watanabe, T., and Kawarasaki, Y
- Organizer
  The 20th Shizuoka Forum on Health and Longevity
- Place of Presentation
  静岡市
- Year and Date
  2015-10-30
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K12328

1. ISHII TAKESHI (50448700)

# of Collaborated Projects: 2 results

# of Collaborated Products: 10 results
2. 新井映子 (90134783)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. 越阪部奈緒美 (30554852)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
4. 赤川貢 (70405356)

# of Collaborated Projects: 1 results

# of Collaborated Products: 5 results
5. SHIMAMURA Yuko

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
6. 増田修一

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

ITO Seiko 伊藤 聖子

Ito Seiko 伊藤 聖子

Research Projects

Research Products

Co-Researchers

Structure of xyloglucan and new application in gluten-free breadPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Effects of combined use of oligosaccharides and enzymes to control the physical properties of gluten-free rice breadPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Investigation of physiological significance of astringency

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of a method for compatibility diagnostic of astringent beverages and meals

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Investigation of function in gastrointestinal of salmon nasal cartilage proteoglycanPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Comparison of the sympathetic stimulatory abilities of B-type procyanidins based on induction of uncoupling protein-1 in brown adipose tissue (BAT) and increased plasma catecholamine (CA) in mice2018

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Binding of Catechins to Staphylococcal Enterotoxin A2018

Author(s)

Journal Title

DOI

Data Source

[Journal Article] The impact of theaflavins on systemic-and microcirculation alterations: The murine and randomized feasibility trials2016

Author(s)

Journal Title

DOI

Data Source

[Presentation] 米粉パンの製パン性向上と老化遅延に関する研究2023

Author(s)

Organizer

Data Source

[Presentation] えぐ味成分ホモゲンチジン酸の分子挙動解析2020

Author(s)

Organizer

Data Source

[Presentation] グルテンフリー米粉パンの製パン性に及ぼすオリゴ糖と酵素の併用効果2019

Author(s)

Organizer

Data Source

[Presentation] A new method for the purification of polyphenol-binding proteins by pull-down assay with polyvinylpolypyrrolidone2019

Author(s)

Organizer

Data Source

[Presentation] A systematic and comprehensive analytical strategy to identify quercetin-modified proteins2019

Author(s)

Organizer

Data Source

[Presentation] グルテンフリー米粉パンにおけるキシログルカンと酵素の併用効果2019

Author(s)

Organizer

Data Source

[Presentation] オリゴ糖と酵素の併用によるグルテンフリー米粉パンの品質向上2018

Author(s)

Organizer

Data Source

[Presentation] 渋味を呈するポリフェノールの分子特性解析2018

Author(s)

ITO Seiko 伊藤聖子

Ito Seiko 伊藤聖子

[Presentation] 食素材蛋白質の網羅的ペプチドアレイを用いた苦味マスキング剤の新規探索法〜茶殻RubisCo由来EGCG結合ペプチドの解析例〜2016