College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness
岩崎智仁 イワサキ トモヒト

Last Update :2019/01/22

Researcher Profile and Settings


IWASAKI Tomohito

Affiliation (Master)

College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness

Affiliation & Job

Faculty of Dairy Science Department of Food Science

Association Memberships

Japan Society for Meat Science and Technoligy

Research Activities

Research Areas

Animal life science, Animal production science

Published Papers

Corticosterone Biosynthesis in Mouse Clonal Myoblastic C2C12 Cells., J. Fujiki, N. Maeda, M. Sato, T. Ieko, H. Inoue, T. Iwasaki, H. Iwano, H. Yokota, Steroids, 138, 64, 71, 20180000, Refereed
The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole-rye, whole-wheat and wheat flours, Nishio, Y., Tsunemi, N., Tanimoto-Yoshikawa, E., Tanaka, A.,Nakagawa, Y., Iwasaki, T., Kaneda, I., Ishioroshi, M., Mafune, N., Funatsu, Y., International Food Research Journal, 25, 5, 2177, 2184, 20180000, Refereed
Rapid growth rate results in remarkably hardened breast in broilers during the middle stage of rearing: a biochemical and histopathological study, T. Kawasaki, T. Iwasaki, M. Yamada, T. Yoshida, and T. Watanabe, PLoS ONE, 13, 2, e0193307, 20180000, Refereed
Changes in fatty acid composition and free amino acid content in commercial sliced pork containing high concentrations of α-linolenic acid from perilla seeds, Michi YAMADA,Tomohito IWASAKI,Koji YAMADA, Kentaro KOITO and Hiroki NAKATSUJI, Hokkaido Journal of Livestock and Grassland Science, 6, 17, 22, 20180000, Refereed
Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels, T. Iwasaki, Y. Masuda, Y. Hasegawa, N. Maeda, Food Structure, 15, 1, 8, 20180000, Refereed
Effects of Collagen Casing-Containing Diets Fed to Sows during Late Pregnancy Lactation and Farrowing on the Birth Performance, Growth, Meat Product and Serum Components in Piglets, YAMADA Michi et al., The Japanense journal of swine science, 54, 3, 130, 141, 20170000, Refereed
Heat-induced gelation of myosin prepared from different types of porcine muscles and effects of actin on those, N. MAEDA T IWASAKI and M. ISHIOROSHI, Hokkaido Journal of Livestock and Grassland Science, 5, 17, 22, 20170000, Refereed
Improvement of pressure-heat induced gel properties of chicken skeletal muscle protein by an addition of trehalose., Y. Hasegawa, K. Noshiroya, T. Iwasaki*, K. Yamamoto, Hokkaido Journal of Livestock and Grassland Science, 5, 23, 33, 20170000, Refereed
Bacteriophage can lyse antibiotic-resistant Pseudomonas aeruginosa isolated from canine diseases, T. Furusawa, H. Iwano, H. Higuchi M. Usui, H. Yokota, T. Iwasaki, and Y. Tamura, J. Vet. Med. Sci, 78, 6, 1035, 1038, 20160000, Refereed
Phage therapy is effective in a mouse model of bacterial equine keratitis., T. Furusawa, H. Iwano, Y. Hiyashimizu, K. Matsubara, H. Higuchi, H. Nagahata, H. Niwa, Y. Katayama, Y. Kinoshita, K. Hagiwara, T. Iwasaki, Y. Tanji, H. Yokota, and Y. Tamura, Applied and Environmental Microbiology, 82, 17, 5332, 5339, 20160000, Refereed
Two Novel Glycoside Hydrolases Responsible for the Catabolism of Cyclobis-(1&[rarr]6)-&[alpha]- Nigerosyl, Tagami, T., Iwasaki, T., Okuyama, M., and A. Kimura, Journal of Biological Chemistry, 291, 32, 16438, 16447, 20160000, Refereed
A novel method for monitoring troponin T fragment from rabbit skeletal muscle during aging using quartz crystal microbalance., T. Iwasaki, H. Taniguchi, Y Hasegawa, N Maeda, and K Yamamoto, Journal of the Science and Food Agriculture, 96, 3944, 3949, 20160000, Refereed
Visualizing and quantifying oxidized protein thiols in tissue sections: A comparison of dystrophic mdx and normal skeletal mouse muscles, Tomohito Iwasaki, Jessica Terrill, Tea Shavlakadze, Miranda D. Grounds, Peter G. Arthur, Free Radical Biology and Medicine, 65, 1408, 1416, 20130000, Refereed
Oxidative stress and pathology in muscular dystrophies: focus on protein thiol oxidation and dysferlinopathies, Jessica R Terrill, Hannah G Radley-Crabb, Tomohito Iwasaki, Frances A Lemckert, Peter G Arthur, Miranda D Grounds, FEBS Journal, 280, 17, 4149, 4164, 20130000, Refereed
Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine, Hayakawa T, Yoshida Y, Yasui M, Ito T, Iwasaki T, Wakamatsu J, Hattori A.,Nishimura T, Meat Science, 90, 77, 80, 20120000, Refereed
Histone H1 null vertebrate cells exhibit altered nucleosome architecture, Hashimoto H, Takami Y, Sonoda E, Iwasaki T, Iwano H, Tachibana M, Takeda S, Nakayama T, Kimura H, Shinkai Y, Nucleic Acids Research, 38, 3533, 3545, 20100000, Refereed
The Relationship Between the Changes in Local Stiffness of Chicken Myofibril and the Tenderness of Muscle During Postmortem Aging, Iwasaki T, Hasegawa Y, Yamamoto K, Nakamura K, Progress Colloid Polymer Science, 136, 205, 210, 20090000, Refereed
The modulation of collagen fibril assembly and its structure by decorin: an electron microscopic study. , Iwasaki S, Hosaka Y, Iwasaki T, Yamamoto K, Nagayasu A, Ueda H, Kokai Y, Takehana K, Arch. Histol. Cytol., 71, 37, 44, 20080000, Refereed
Atomic Force Microscopic Investigation of Heat- or Pressure-Denatured Myosins and its Subfragments, Iwasaki, T., Yamamoto, K, and Nakamura, K., High Pressure Bioscience and Biotechnology, 2, 1, 161, 170, 20080000, Refereed
Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty, Iwasaki T, Noshiroya K, Saitoh N, Okano K, Yamamoto K, Food Chemistry, 95, 474, 483, 20060000, Refereed
Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure‐Induced Filamentous Myosin Gels, Iwasaki T, Washio M, Yamamoto K, Journal of food Science, 70, E432, E436, 20050000, Refereed
Atomic force microscopy of thermally treated myosin filaments., Iwasaki T, Washio M, Yamamoto K, Journal of Agricultural and Food Chemistry, 53, 4589, 4592, 20050000, Refereed
Changes in rabbit skeletal myosin and its subfragments under high hydrostatic pressure, Iwasaki T, Yamamoto K, International Journal of Biological Macromolecules, 33, 215, 220, 20030000, Refereed
Effect of high hydrostatic pressure on chicken myosin subfragment-1. , Iwasaki T, Yamamoto K, International Journal of Biological Macromolecules, 30, 227, 232, 20020000, Refereed

Books etc

Rheology of Bio-related Soft Matter(ISBN978-4-431-56078-4), Y. Funatsu and T. Iwasaki, Joint Work, Chapter 8: Gelation characteristics of heat-induced gels mixed meat with fish proteins, springer,   2016
Progress in Biotechnology 19; Trends in HIgh Pressure Bioscience and Biotechnology, Iwasaki T, Yoshida T, Yamamoto K, Joint Work, 1;Structural changes in chicken myosin subfragment-1 induced by high hydrostatic pressure. 2;Hydrostatic pressure-induced solubilization and gelation of chicken myofibrils., Elsevier,   2002

Conference Activities & Talks

イオン交換クロマトグラフィー法を用いた牛由来ミルクエクソソーム精製法の検討, 三宅宏幸, 坪川愛幸, 家子貴裕, 藤木純平, 井上博紀, 櫻井秀敬, 樋口豪紀, 岩崎智仁, 吉岡祐亮, 落谷孝広, 岩野英知, 第161回日本獣医学会学術集会(つくば国際会議場),   2018 09
ニワトリの1型と2b型筋線維のミトコンドリアの3 次元構造解析, I渡邉敬文, 亀谷清和, 大野伸彦, 瀧本恭子, 岩崎智仁, 川崎武志, 平松浩二,   2018 09


Effect of transglutaminase in the properties of heat-induced gel of mixed actomyosin from culled hen and fish., Iwasaki T., Watanabe T., Moriya N., Funatsu Y., and Yamamoto K., Proceeding of 58th International Conference of Meat Science and Technology (Montreal, Canada), 73,   2012
Rheological properties of heat-induced gels of myosin solubilized in a low ionic strength solutioncontaining L-histidine, Yoshida Y, Hayakawa T, Wakamatsu J, Iwasaki T, Kaneda I, Nishimura T, Proceeding of 57th International Conference of Meat Science and Technology , 1,   2011
Predicting meat aging using quartz crystal microbalance (QCM), Iwasaki T., Taniguti H., Tsubota N., KawamiS., Hotta N., Maeda N., and Yamamoto K., Proceeding of 57th International Conference of Meat Science and Technology (Ghent, Belgium) , 1,   2011
Continuous observation of changes in myosin during hydrostatic pressure treatment, K. Yamamoto, K. Kobayashi, T. Iwasaki, Proceeding of 45th International Conference of Meat Science and Technology, 1,   1999
The role of myosin tail in pressure-induced gelation of myosin, T. Iwasaki, K. Yamamoto, Proceeding of 45th International Conference of Meat Science and Technology, 1,   1999



Awards & Honors

  2018 11 , 日本顕微鏡学会北海道支部, 日本顕微鏡学会北海道支部長賞受賞, 異常硬化胸肉を発現したニワトリ骨格筋の顕微鏡観察