Food Science & Technology, Tokyo University of Narine Science and Technology Food Chemistry and Functional Nutrition





  • R. Nagasaka, A. Harigaya, T. Ohshima, Effect of proteolysis on meat quality of brand fish, red sea bream Pagrus major, Food Science and Technology Research, 24(3) 465-473, 2018.


  • J. Pahila, H. Kaneda, R. Nagasaka, T. Koyama, T. Ohshima, Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures, Food Chemistry, 233, 273-281, 2017.


  • C-W. Xiao, CM. Wood, E. Swist, R. Nagasaka, K. Sarafin, C. Gagnon, et al. Cardio-Metabolic Disease Risks and Their Associations with Circulating 25-Hydroxyvitamin D and Omega-3 Levels in South Asian and White Canadians. PLoS ONE 11(1): e0147648. doi:10.1371/journal.pone.0147648, 2016.
  • G. Kaneko, H. Shirakami, Y. Hirano, M. Oba, H. Yoshinaga, A. Khieokhajonkhet, R. Nagasaka, H. Kondo, I. Hirono, H. Ushio, Diversity of lipid distribution in fish skeletal muscle, Zool. Sci.  33(2):170-178. 2016 doi:


  • R. Nagasaka, Y. Ishikawa, T. Inada, T. Ohshima,Depigmenting Effect of Winter Medicinal Mushroom, Flammulna velutipes (Higher  Basidiomycetes) on Melanoma Cells,Int. J. Med. Mush. 17 (6), 511-520, 2015.
  • A. Harigaya, R. Nagasaka, T. Ohshima, Roles of apoptosis and autophagy on the texture of red sea bream muscle,  KnE Life Sciences, 135-382015.
  • G. Kaneko, H. Shirakami, Y. Hirano, M. Oba, H. Yoshinaga, A. Khieokhajonkhet, R. Nagasaka, H. Kondo, I. Hirono, H. Ushio, Diversity of lipid distribution in fish skeletal muscle, Zool. Sci. in press


  • R. Nagasaka, C. Gagnon, E. Swist, I. Rondeau, I. Massarelli, W. Cheung, W.M.N. Ratnayake, EPA and DHA status of South Asian and White Canadians living in the National Capital Region of Canada, Lipids, 49, 1057-1069.
  • S. Yamada, T. Koyama, H. Noguchi, Y. Ueda, R. Kitsuyama, H. Shimizu, A. Tanimoto, K. Wang, A. Nawata, T. Nakayama, Y. Sasaguri, T. Satoh, Marine Hydroquinone zonarol prevents inflammation and apoptosis in dextran sulfate sodium-induced mice ulcerative colitis, PLOS ONE10.1371/journal.pone.0113509, 2014.


  • H. Ushio, R. Nagasaka, Utilization of Biological Responses of Fish and Shellfish for Improving Seafood Qualities,Aqua-BioScience Monographs, 6 (3), 91-98, 2013.
  • Y. Han, G. Kaneko, R. Nagasaka H. Kondo, I. Hirono, S. Takahashi, S. Watabe, H. Ushio, Distribution of adipocyte-related cells in skeletal muscle of rainbow trout Oncorhynchus mykiss. Fish. Sci. 79 (1), 143-148, 2013.
  • G. Kaneko, T. Yamada, Y. Han, Y. Hirano, A. Khieokhajonkhet, H. Shirakami, R. Nagasaka, H. Kondo, I. Hirono, H. Ushio, S. Watabe, Differences in lipid distribution and expression of peroxisome proliferator-activated receptor gamma and lipoprotein lipase genes in torafugu and red seabream. Gen. Comp. Endocrinol. 184, 51-60, 2013


  • T. H. Nguyen, R. Nagasaka, T. Ohshima, Effects of extracting solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom, Flammulina velutipes. Int. J. Food Sci. Tech. 47, 1193–1205, 2012.
  • T.H. Nguyen, A. Giri, T. Ohshima, A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms. Food Chem. 133, 585-591, 2012.
  • P. Tepwong, A. Giri, F. Sasaki, R. Fukui, T. Ohshima, Mycobial Enhancement of Ergothioneine by Submerged Cultivation of Edible Mushroom Mycelia and its Application as an Antioxidative Compound, Food Chem. 131(1), 247–258, 2012.
  • A. Giri, T. Ohshima, Dynamics of aroma-active volatiles in miso prepared from lizardfish meat and soy during fermentation: a comparative analysis. Intl. J. Nutr. Food Sci. 1(1), 1-12, 2012.
  • A. Giri1, M. Nasu, T. Ohshima, Bioactive properties of Japanese fermented fish paste, fish miso, using koji inoculated with Aaspergillus oryzae, Intl. J. Nutr. Food Sci. 1(1):13-22, 2012.
  • A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima, Effects of koji fermented phenolic compounds on the oxidative stability of fish miso. J. Food Sci. 77(2), C228-235, 2012.
  • A. Giri, T. Ohshima, Bioactive marine peptides: nutraceutical value and novel approaches. Adv. Food Nutr. Res. 65, 73-105, 2012.
  • M. Shirosaki, T. Koyama, K. Yazawa. Suppressive effect of peach leaf extract on glucose absorption from the small intestine of mice. Biosci. Biotechnol. Biochem. 76(1), 89-94, 2012.
  • T. Koyama, M. Miyata, T. Nishimura, K. Yazawa. Suppressive effects by leaves of the Dypsis lutescens palm on fat accumulation in 3T3-L1 cells and fat absorption in mice. Biosci. Biotechnol. Biochem. 76(1), 189-192, 2012.
  • H. Kondo, S. Suda, Y. Kawana, I. Hirono, R. Nagasaka, G. Kaneko, H. Ushio, S. Watabe, Effects of feed restriction on the expression profiles of the glucose and fatty acid metabolism-related genes in rainbow trout Oncorhynchus mykiss muscle. Fish. Sci. 78 (6), 1205-1211, 2012.


  • A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima, Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji. Food Res. Intl. 44, 317–325, 2011.
  • A.B. Encarnacion, F. Fagutao, O. Jintasataporn, W. Worawattanamateekul , I. Hirono, T. Ohshima, Application of Ergothioneine-rich Extract from an Edible Mushroom Flammulina velutipes for Melanosis Prevention in Shrimp, Penaeus monodon and Litopenaeus vannamei. Food Res. Intl. 45, 232-237, 2011.
  • P. Tepwong, T. Ohshima, Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes. Mycoscience, 53, 102-112, 2011.
  • Y. Ishikawa, K. Ohara, T. Ohshima, H. Ushio, Linear chain aldehydes evoke calcium responses in B16 melanoma cells, EXCLI Journal, 10, 303-311, 2011.
  • A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima, Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. J. Sci. Food Agric. 91(5), 850-859, 2011.
  • A.B. Encarnacion, F. Fagutao, J. Hirayama, M. Terayama, I. Hirono, T. Ohshima, Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus). J. Food Sci. 76(1), C52-C58, 2011.
  • A. Giri, K. Osako, T. Ohshima, Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso. Food Res. Internatl. 44, 739-747, 2011.
  • F. Mentang, M. Maita, H. Ushio, T. Ohshima, Efficacy of silkworm (Bombyx mori L.) chrysalis oil as a lipid source in adult Wistar rats. Food Chem. 127, 899-904, 2011.
  • A.B. Encarnacion, F. Fagutao, K. Shozen, I. Hirono, T. Ohshima, Biochemical Intervention of Ergothioneine-rich Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in the Crab (Chionoecetes japonicus). Food Chem. 127, 1594-1599, 2011.
  • K. Yazawa, K. Suga, A. Honma, M. Shirosaki, T. Koyama, Anti-inflammatory effects of seeds of the tropical fruit camu-camu (Myrciaria dubia). J. Nutr. Sci. Vitamino. 57(1), 104-107, 2011.
  • A. Honma, T. Koyama, K. Yazawa, Anti-hyperglycemic effects of the Japanese red maple Acer pycnanthum and its constituents the ginnalins B and C. J. Enzyme Inhibit. Med. Chem. 26(2), 176-180, 2011.
  • A. Ogawa, Y. Miyamae, A.i Honma, T. Koyama, K. Yazawa, H. Shigemori, Pycnalin, a new α-glucosidase inhibitor from Acer pycnanthum. Chem. Pharm. Bull. 59(5), 672-675, 2011.
  • J. Wu, K. Fushimi, S. Tokuyama, M. Ohno, T. Miwa, T. Koyama, K. Yazawa, K. Nagai, T. Matsumoto, H. Hirai, H. Kawagishi, Functional-Food constituents in the fruiting bodies of Stropharia rugosoannulata. Biosci. Biotechnol. Biochem. 75(8), 1631-1634, 2011.
  • J. Wu, J.H. Choi, M. Yoshida, H. Hirai, E. Harada, K. Masuda, T. Koyama, K. Yazawa, K. Noguchi, K. Nagasawa, H. Kawagishi, Osteoclast-forming suppressing compounds, gargalols A, B and C, from the edible mushroom Grifola gargal. Tetrahedron, 67(35), 6576-6581, 2011.
  • K. Ohara, Y. Kiyotani, A. Uchida, R. Nagasaka, H. Maehara, S. Kanemoto, M. Hori, H. Ushio, Oral administration of γ-aminobutyric acid and γ-oryzanol prevents stress-induced hypoadiponectinemia, Phytomedicine, 18 (8-9), 669-671, 2011.
  • R. Nagasaka, T. Yamsaki, A. Uchida, K. Ohara, H. Ushio, γ-Oryzanol recovers mouse hypoadiponectinemia induced by animal fat ingestion, Phytomedicine, 18 (8-9), 655-660, 2011.
  • R. Nagasaka, T. Kazama, H. Ushio, H. Sakamoto, K. Sakamoto, S. Satoh, Accumulation of gamma-oryzanol in teleost. Fish. Sci. 77, 431-438, 2011.
  • M.d. Shafiqul Islam, R. Nagasaka, K. Ohara, T. Hosoya, H. Ozaki, H. Ushio, M. Hori, Biological abilities of rice bran-derived antioxidant phytochemicals for medical therapy. Curr. Top. Med. Chem. 11 (14), 1847-1853, 2011.
  • H. Kondo, R. Suga, S. Suda, R. Nozaki, I. Hirono, R. Nagasaka, G. Kaneko, H. Ushio, S. Watabe, Expressed sequence tag analysis on adipose tissue of rainbow trout Oncorhynchus mykiss and tissue distribution of adiponectin, Gene, 485(1), 40-45, 2011.
  • γ―オリザノールの添加がアスタキサンチン含有飼料によるブリ切り身の変色抑制作用に及ぼす影響,長阪玲子,風間貴充,潮 秀樹,坂本浩志,坂本憲一,日水誌,77 (6), 1101-1104, 2011.


  • S. Songsaeng, P. Sophanodora, J. Kaewsrithong, T. Ohshima, Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri). Inter. Food Res. J. 17, 491-500, 2010.
  • A. Giri, K.Osako, T. Ohshima, Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chem. 120, 621-631, 2010.
  • A.B. Encarnacion, F. Fagutao I. Hirono, H. Ushio, T. Ohshima, Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus). J. Agric. Food Chem. 58, 2577-2585, 2010.
  • H.N.D. Bao, Y. Ochiai, T. Ohshima, Antioxidative activities of hydrophilic extract prepared from solid waste medium of mushroom (Flammulina velutipes) cultivation. Biores. Technol. 101, 6248-6255, 2010.
  • A. Giri, A. Okamoto, E. Okazaki, T. Ohshima, Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res. Internatl. 43, 1027-1040, 2010.
  • H.N.D. Bao, K. Osako, T. Ohshima, Value-added utilization of mushroom ergothioneine as a color-stabilizer of fish meats. J. Sci. Food Agric. 90, 1634-1641, 2010.
  • J.H. Sohn, T. Ohshima, Control of lipid oxidation and meat color deterioration in Skipjack tuna muscle during ice storage. Fish. Sci., 76, 703-710, 2010.
  • A. Giri, K. Osako, T. Ohshima, SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product. Biosci. Biotechnol. Biochem. 74(9), 1770-1776, 2010.
  • A. Giri, A. Okamoto, E. Okazaki, T. Ohshima, Headspace volatiles along with other instrumental and sensory analysis as indicator indices of maturation of horse mackerel miso. J. Food Sci. 75, S406-S417, 2010.
  • S. Songsaeng, P. Sophanodora, J. Kaewsrithong, T. Ohshima, Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant. Food Chem. 123, 286-290, 2010.
  • N. Maru, O. Ohno, T. Koyama, K. Yamada, D. Uemura, Papillamide, a novel fatty acid amide from the red alga Laurencia papillosa. Chem. Lett. 39, 366-367, 2010.
  • M. Miyata, T. Koyama, K. Yazawa, Water extract of Houttuynia cordata Thunb. leaves exerts anti-obesity effects by inhibiting fatty acid and glycerol absorption. J. Nutr. Sci. Vitaminol. 56, 150-156, 2010.
  • J.H. Choi, N. Abe, S. Kodani, K. Masuda, T. Koyama, K. Yazawa, M. Takahashi, H. Kawagishi, Osteoclast-forming suppressing compounds from the medicinal mushuroom Agrocybe chaxingu Huang (Agaricomycetideae). Int. J. Med. Mushrooms, 12, 151-155, 2010.
  • K. Washida, M. Miyata, T. Koyama, K. Yazawa, K. Nomoto, Suppressive effect of Yamato-mana (Brassica rapa L. oleifera group) constituent 3-butenyl glucosinolate (gluconapin) on postprandial hypertriglyceridemia in mice. Biosci. Biotech. Biochem. 74, 1286-1289, 2010.
  • K. Masuda, T. Kawaguchi, T. Koyama, T. Nishimura, H. Kawagishi, K. Yazawa, Osteoclast-forming suppressive compounds from Anoectochilus formosanus. Japanese Jap. J. complement. altern. med. 7, 121-124, 2010.
  • A. Honma, T. Koyama, K. Yazawa, Anti-hyperglycemic effects of sugar maple Acer saccharum and its constituent acertannin, Food Chem. 123, 390–394, 2010.
  • N. Maru, T. Koyama, O. Ohno, K. Yamada, D. Uemura, Sunabedine, a novel toxic bromotyrosine-derivative alkaloid from Okinawan sponge, order Verongida. Heterocycles, 82, 371-375, 2010.
  • A. Honma, T. Koyama, K. Yazawa, Anti-hyperglycemic effects of Japanese maple Acer amoenum leaf extract and its constituent corilagin. J. Wood Sci. 56, 507-512, 2010.
  • T. Oka, M. Fujimoto, R. Nagasaka, H. Ushio, M. Hori, H. Ozaki, Cycloartenyl ferulate, a component contained in γ-oryzanol derived from rice bran oil, attenuates mast cell degranulation, Phytomedicine, 17, 152-156 2010.


  • H.N.D. Bao, Y. Shinomiya, H. Ikeda, T. Ohshima, Prevention of discoloration and lipid oxidation in dark muscle of yellowtail (Seriola quinqueradiata) by feeding the extract prepared from mushroom (Flammulina velutipes) cultured medium. Aquaculture, 295, 243-249, 2009.
  • S. Songsaeng, P. Sophanodora1, J. Kaewsrithong, T. Ohshima, Changes in lipids of white-scar oyster (Crassostrea belcheri) during chilled storage under different salt concentrations. As. J. Food Ag-Ind. 2(02), 140-154, 2009.
  • J.H. Choi, A. Ogawa, N. Abe, K. Masuda, T. Koyama, K. Yazawa, H. Kawagishi, Chaxines B, C, D, and E from the edible mushroom Agrocybe chaxingu. Tetrahedron, 65, 9850–9853, 2009.
  • M. Ikeuchi, T. Koyama, S. Takei, T. Kino, K. Yazawa, Effects of benzylglucosinolate on endurance capacity in mice, J. Health Sci. 55, 178-182, 2009.
  • K. Akamine, T. Koyama, K. Yazawa, Banana peel extract suppresses prostate gland enlargement in testosterone-treated mice, Biosci. Biotech. Biochem. 73, 1911-1914, 2009.
  • M. Miyata, T. Koyama, T. Kamitani, T. Toda, K. Yazawa, Anti-obesity effect on rodents of the traditional Japanese food, Tororo-kombu, shaved Laminaria. Biosci. Biotech. Biochem. 73, 2326-2328, 2009.
  • K. Ohara, A. Uchida, R. Nagasaka, H. Ushio, T. Ohshima, The effects of hydroxycinnamic acid derivatives on adiponectin secretion, Phytomedicine, 16, 130-137, 2009.
  • M.S. Islam, H. Yoshida, N. Matsuki, K. Ono, R. Nagasaka, H. Ushio, Y. Guo, T. Hiramatsum, T. Hosoya, T. Murata, M. Hori, H. Ozaki, Antioxidant, free radical scavenging and NF-κB inhibitory activities of phytosteryl ferulates: Structure-activity studies, J. Pharmacol. Sci. 111, 328-337 2009.


  • A. Giri, K. Osako, T. Ohshima, Effect of raw materials on the extractive components and taste aspects of fermented fish paste -Sakana miso. Fish. Sci. 75, 481-489, 2008.
  • A. Giri, K. Osako, T. Ohshima, Extractive components and taste aspect of fermented fish pastes and bean pastes prepared using different koji molds as starters. Fish. Sci. 75, 785-796, 2008.
  • H.N.D. Bao, H. Ushio, T. Ohshima, Anti-discoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats. J. Agric. Food Chem. 56(21), 10032-10040, 2008.
  • H.N.D. Bao, H. Ushio, T. Ohshima, Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-dependent Efficacy and Comparison with Other Biological Antioxidants. J. Food Sci. 74(2), C162 - C169, 2008.
  • K. Masuda, M. Ikeuchi, T. Koyama, K. Yamaguchi, J.T, Woo, T. Nishimura, K. Yazawa, Suppressive effects of Anoectochilus formosanus extract on osteoclast formation in vitro and bone resorption in vivo. J. Bone Mineral Metab. 26, 123-129, 2008.
  • M. Shirosaki, T. Koyama, K. Yazawa, Anti-hyperglycemic activity of kiwifruit leaf (Actinidia deliciosa) in mice. Biosci. Biotechnol. Biochem. 72, 1099-1102, 2008.
  • M. Nishihara, M. Kamata, T. Koyama, K. Yazawa, New phospholipase A1-producing bacteria from a marine fish. Mar. Biotechnol. 10, 382-387, 2008.
  • O. Ohno, M. Ye, T. Koyama, K. Yazawa, E. Mura, H. Matsumoto, T. Ichino, K. Yamada, K. Nakamura, T. Ohno, K. Yamaguchi, J. Ishida, A. Fukamizdu, D. Uemura, Inhibitory effects of benzyl benzoate and its derivatives on angiotensin II-induced hypertension. Bioorg. Med. Chem. 16, 7843-7852, 2008.
  • 長阪玲子,篠田 明,潮 秀樹,大島敏明, 昆布に含まれるγオリザノール,日本水産学会誌,74 (1): 61-65, 2008.
  • MS Islam, T. Murata, M. Fujisawa, R. Nagasaka, H. Ushio, AM. Bari, M. Hori, Hi. Ozaki, Anti-inflammatory effects of phytosteryl ferulates in dextran sulfate sodium (DSS)-induced colitis in mice, British J. Pharmacol.154, 812-24, 2008.


  • K. Nakaya, T. Kohata, N. Doisaki, H. Ushio, T. Ohshima, Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants. Fish. Sci. 72(4), 877-883, 2007.
  • Y. Lu, T. Ohshima, H. Ushio, Y. Hamada, K. Shiomi, Immunological characteristics of monoclonal antibodies against shellfish major allergen tropomyosin. Food Chem. 100, 1093-1099, 2007.
  • J.-H. Sohn, H. Ushio, N. Ishida, M. Yamashita, M. Terayama, T. Ohshima, Effects of bleeding treatment and perfusion of yellowtail on post mortem lipid oxidation of ordinary and dark muscles. Food Chem. 104(3), 962-970, 2007.
  • M. Kitamura, T. Koyama, Y. Nakano, D. Uemura, Characterization of a natural inducer of coral larval metamorphosis. J. Exp. Mar. Biol. Ecol. 340, 96-102, 2007.
  • M. Ikeuchi, T. Koyama, J. Takahashi, K. Yazawa, Effects of astaxanthin in obese mice fed a high-fat diet. Biosci. Biotechnol. Biochem. 71, 893-899, 2007.
  • M. Kita, M.C. Roy, E.R.O. Siwu, I. Noma, T. Takiguchi, M. Itoh, K. Yamada, T. Koyama, T. Iwashita, D. Uemura, Durinskiol A, a long carbon-chain polyol compound from the symbiotic dinoflagellate Durinskia sp. Tetrahedron Lett. 48, 3423-3427,2007.
  • M. Kita, M.C. Roy, E.R.O. Siwu, I. Noma, T. Takiguchi, K. Yamada, T. Koyama, T. Iwashita, A. Wakamiya, D. Uemura, Relative stereochemistries of the ether rings and sugar moieties in Durinskiol A. Tetrahedron Lett. 48, 3429-3432, 2007.
  • M. Kita, N. Ohishi, K. Konishi, M. Kondo, T. Koyama, M. Kitamura, K. Yamada, D. Uemura, Symbiodinolide, a novel polyol macrolide that activates N-type Ca2+ channel from the symbiotic dinoflagellate Symbiodinium sp. Tetrahedron, 63, 6241-6251, 2007.
  • R. Nagasaka, C. Chotimarkorn, M.S. Islam, M. Hori, H. Ozaki H. Ushio, Anti-inflammatory effects of hydroxycinnamic acid derivatives. Biochem. Biophys. Res. Commun. 358, 615-619, 2007.
  • 内田麻子,大原和幸,長阪玲子,潮 秀樹, 糠漬け大根におけるγオリザノール含量, 日本調理科学会誌, 40, 184-188, 2007.


  • N. Jittrepotch, H. Ushio, T. Ohshima, Effects of EDTA and a combination use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostict) during refrigerated storage. Food Chem. 99, 70-82, 2006.
  • N. Jittrepotch, H. Ushio, T. Ohshima, Oxidative stabilities of triglyceride and phospholipid fractions of cooked Japanese sardine meat during low temperature storage. Food Chem. 99, 306-367, 2006.
  • C. Chotimarkorn, T. Ohshima, H. Ushio, S. Matsunaga, Fluorescent image analysis of lipid hydroperoxides in fish muscle with 3-perylene diphenylphosphine. Lipids, 41, 295-300, 2006.
  • K. Washida, T. Koyama, K. Yamada, M. Kita, D. Uemura, Karatungiols A and B, two novel antimicrobial polyol compounds, from the symbiotic marine dinoflagellate Amphidinium sp. Tetrahedron Lett. 47, 2521-2525, 2006.
  • T. Koyama, R. Chounan, D. Uemura, K. Yamaguchi, K. Yazawa, Hepatoprotective effect of a hot-water extract from the edible thorny oyster Spondylus varius on carbon tetrachloride-induced liver injury in mice. Biosci. Biotechnol. Biochem. 70, 729-731, 2006.
  • M. Ikeuchi, K. Yamaguchi, T. Koyama, Y. Sono, K. Yazawa, Effects of fenugreek seeds (Trigonella foenum greaecum) extract on endurance capacity in mice. J. Nutr. Sci. Vitaminol. 52, 287-292, 2006.
  • M. Ikeuchi, T. Koyama, J. Takahashi, K. Yazawa, Effects of astaxanthin supplementation on exercise-induced fatigue in mice. Biol. Pharm. Bull. 29, 2106-2110, 2006.
  • R. Nagasaka, N. Okamoto, H. Ushio, Increased leptin may be involved in the short life span of ayu (Plecoglossus altivelis). J. Exp. Zool. 305, 507-512, 2006.
  • R. Nagasaka, N. Okamoto, H. Ushio, Elevated levels of oxidative DNA damage activate p53 and caspases in brain of ayu with aging. J. Appl. Ichthyol. 22, 357-362, 2006.


  • X.Q. Pan, H. Ushio, T. Ohshima, Effects of molecular configurations of food colorantson their efficacies as photosensitizers in lipid oxidation. Food Chem. 92(1), 37-44, 2005.
  • X.Q. Pan, H. Ushio, T. Ohshima, Effects of food colorants on photooxidation of lipids added to Alaska pollack (Theragra chalcogramma) surimi. Fish. Sci. 71(2), 397-404, 2005.
  • J.H. Sohn, Y. Taki, H. Ushio, T. Ohshima, Quantitative determination of total lipid hydroperoxides by a flow injection analysis system. Lipids, 40(2), 203-209, 2005.
  • X.Q. Pan, H. Ushio, T. Ohshima, Composition of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems. Fish. Sci. 71(3), 639-647, 2005.
  • X.Q. Pan, H. Kaneko, H. Ushio, T. Ohshima, Oxidation of all-cis-7,10,13,16,19- docosapentaenoic acid ethyl ester. Hydroperoxide distribution and volatile characterization. Eur. J. Lipid Sci. Technol. 107, 228-238, 2005.
  • K. Nakaya, H. Ushio, S. Matsukawa, M. Shimizu, T. Ohshima, Effects of the droplet size on the oxidative stability of oil-in-water emulsions. Lipids, 40(5), 501-507, 2005.
  • J.H. Sohn, Y. Taki, H. Ushio, T. Kohata, W. Shioya, T. Ohshima, Lipid oxidations in ordinary and dark muscles of fish. Influences on rancid off-flavor development and color darkening of yellowtail flesh during iced storage. J. Food Sci. 70(7), S490-496, 2005.
  • C. Chotimarkorn, T. Ohshima, H. Ushio, Fluorometric and fluorescent image analysis methods for deretrmination of lipid hydroperoxides in oil models with 3-perylene diphenylphosphine (3-PeDPP). J. Agric. Food Chem. 53(19), 7361-7366, 2005.
  • Y. Aniya, T. Koyama, C. Miyagi, M. Miyahira, C. Inomata, S. Kinoshita, T. Ichiba, Free radical scavenging and hepatoprotective actions of the medicinal herb, Crassocephalum crepidioides from the Okinawa Islands. Biol. Pharm. Bull. 28, 19-23, 2005.
  • K. Noguchi, M. Sakanashi, T. Matsuzaki, J. Nakasone, M. Sakanashi, T. Koyama, N. Hamadate, M. Sakanashi, Cardiovascular effects and lethality of venom from nematosysts of the box-jellyfish Chiropsalmus quadrigatus (Habu-kurage) in anaesthetized rats. Toxicon, 45, 519-526, 2005.
  • M. Kita, N. Ohishi, K. Washida, M. Kondo, K. Yamada, T. Koyama, D. Uemura, Symbioimine and neosymbioimine, amphoteric iminium metabolites from the symbiotic marine dinoflagellate Symbiodinium sp. Bioorg. Med. Chem. 13, 5253-5258, 2005.
  • M. Kitamura, T. Koyama, Y. Nakano, D. Uemura, Corallinafuran and corallinaether, novel toxic compounds from crustose coralline red algae. Chem. Lett. 34, 1272-1273, 2005.
  • M. Kita, M. Kitamura, T. Koyama, T. Teruya, H. Matsumoto, Y. Nakano, D. Uemura, Feeding attractants for the muricid gastropod Drupella cornus, a coral predator. Tetrahedron Lett. 46, 8583-8585, 2005.
  • R. Nagasaka, N. Okamoto, H. Ushio, Effect of caloric restriction on post-spawning death of ayu. Exp. Gerontol. 40, 556-561, 2005.
  • C. Chotimarkorn, R. Nagasaka, H. Ushio, T. Ohshima, S. Matsunaga, Development of novel fluorescent probe 3-perylene diphenylphosphine for determination of lipid hydroperoxide with fluorescent image analysis. Biochem. Biophys. Res. Commun. 338, 1222-1228, 2005.


  • Y. Lu, H. Ushio, T. Ohshima, H. Yamanaka, Y. Hamada, K. Shiomi, Preparation and characterization of monoclonal antibody against abalone allergen tropomyosinnes Hybridoma Hybridomics, Hybridoma and Hybridomics, 23(6), 357-361, 2004.
  • X.Q. Pan, H. Ushio, T. Ohshima, Photooxidation of lipids of dried seaweed (Porphya yezoensis Ueda). Hydroperoxide distribution. J. Am. Oil Chem. Soc. 81(7), 765-771, 2004.
  • X.Q. Pan, H. Ushio, T. Ohshima, Photooxidation of lipids of dried seaweed (Porphya yezoensis Ueda) II: Characterization of volatiles. J. Am. Oil Chem. Soc. 81(7), 773-781, 2004.
  • Y. Lu, T. Ohshima, H. Ushio, Rapid detection of fish major allergen parvalbumin by surface plasmon resonance biosensor. J. Food. Sci. 69(8), 652-658, 2004.
  • T. Okada, H. Ushio, T. Ohshima, H. Yamanaka, Skin color changes of squids Todarodes pacificus and Loligo bleekeri during storage. J. Food Sci. 69(9), 414-417, 2004.
  • L.A. Appelqvist, P. Addis, I. Björkhem, J.O. Bosset, M.F. Caboni, P. Dutta, A. Grandgirard, F. Guardiola, L.B. Hau, J.H. Nielsen, A. Hugget, L.S. Hwang, J. Kumpulainen, S. McCluskey, T. Ohshima, R. Przbylski, A. Sevanian, P. Yan, Harmonization of methods for analysis of cholesterol oxides in foods--the first portion of a long road toward standardization: interlaboratory study. J. AOAC Int. 87(2):511-519, 2004.
  • T. Teruya, S. Nakagawa, T. Koyama, H. Arimoto, M. Kita, D. Uemura, Nakiterpiosin and nakiterpiosinone, novel cytotoxic C-nor-D-homosteroid from the Okinawan Sponge Terpios hoshinota. Tetrahedron, 60, 6989-6993, 2004.
  • M. Kita, M. Kondo, T. Koyama, K. Yamada, T. Matsumoto, K.H. Lee, J.T. Woo, D. Uemura, Symbioimine exhibiting inhibitory effect of osteoclast differentiation, from the symbiotic marine dinoflagellate Symbiodinium sp. J. Am. Chem. Soc. 126(15), 4794-4795, 2004.
  • R. Nagasaka, N. Okamoto, H. Ushio, Partial oxidative-stress perturbs membrane permeability for energy molecules and membrane fluidity of fish nucleated red blood cells. Comp. Biochem. Physiol. C. 13, 259-266, 2004.

Books and Review

  • 日本食およびその素材の健康機能性開発,第4章「貝・エビ・カニ」p159-168. 長阪玲子,シーエムシー出版,2016年5月20日発行 ISBNコード: 978-4-7813-1157-9
  • “Chapter 12, The Natural Antioxidant Ergothioneine Resources, Chemical Characterization, and Applications.” TH Nguyen, R Nagasaka, T. Ohshima, In: Lipid Oxidation: Challenges in Food Systems (A. Logan, U. Nienaber, S. Pan ed.) AOCS press, Champaign, IL, 2013, 381-415.
  • “Chapter 11, Strategies to Minimize Oxidative Deterioration in Aquatic Food Products Application of Natural Antioxidants from Edible Mushrooms” H.N.D. Bao, T. Ohshima, In: Lipid Oxidation:Challenges in Food Systems (A. Logan, U. Nienaber, S. Pan ed.) AOCS press,Champaign, IL, 2013, 345-380.
  • “Plant-Derived Hydroxycinnamate Derivatives, Insulin Sensitivity, and Adiponectin: Implication for Diabetes Control.” H. Ushio, K. Ohara, R. Nagasaka, M. Hori, In: Bioactive Food as Dietary Interventions for Diabetes Chapter 14 (Elsevier) (Watson RR and Preedy VR eds), 2013, 145-156.
  • “Bioactive marine peptides: Nutraceutical values and novel approaches” A. Giri, T. Ohshima, In Advances in Food and Nutrition Research VOL 65, Marine Medicinal Foods: Implications and Applications–Animals and Microbes- (Ed. by Se-Kwon Kim), Academic Press, Amsterdam, 2012, 73-105.
  • “Novel Approach for Controlling Lipid Oxidation and Melanosis in Aquacultured Fish and Crustaceans: Application of Edible Mushroom (Flammulina velutipes) Extract In vivo”, A.B. Encarnacion, H.N.D. Bao, R. Nagasaka, T. Ohshima, In Aquaculture Book 1, (ed. by Z.A. Muchlisin) ISBN 978-953-307-974-5., 2012, 157-184.
  • ”Lipid oxidation, odour, and colour of fish flesh” in handbook of seafood quality, safety and health applications.” J.H. Sohn, T. Ohshima (ed. by C. Alasalver, F. Shahidi, K. Niyashita, U. Wanasundara) Willey-Blackwell, Oxford, UK. 2010. 96-108.
  • 「第Ⅱ編,第1章,米糠に含まれる有用な生体機能物質の探索」尾崎博,堀正敏,潮秀樹,長阪玲子,『食の安全科学の展開—食のリスク予測と制御に向けて』(東京大学 食の安全研究センター編)(株)シーエムシー出版2010. 135-144.
  • 「養殖飼料への穀類糠成分オリザノールの添加効果」風間貴充,長阪玲子,潮秀樹,佐藤秀一,養殖,2009 , 1, 48-50.
  • 「米糠成分γ-オリザノールの新たな生理活性機能とその利用」長阪玲子,堀正敏,化学と生物,2009, 47, 816-818.
  • 「第4章 脂質」大島敏明『水圏生化学の基礎』(渡部終五編)恒星社厚生閣,2008, 60-74.
  • 「米抽出物γ-オリザノールおよびGABAの新たな生理作用」潮秀樹,長阪玲子,前原裕之,金本繁晴,毛利建太郎,堀正敏,美味技術研究会誌, 2008, 12, 21-25.
  • 「米糠の生活習慣病予防・改善効果」長阪玲子,潮秀樹,ジャパンフードサイエンス, 2006, 45, 72-74.
  • 「水産食品の加工と貯蔵」小泉千秋,大島敏明編,恒星社厚生閣,2005.
  • 「均一系および非均一系における脂質の酸化安定性」大島敏明,中谷恭子,『水産学シリーズ―142.水産機能脂質-給源・機能・利用―』(中添純一,山中英明編)恒星社厚生閣,2004. 73-91.
  • 「水産物脂質成分の初期酸化および品質劣化に及ぼす影響」大島敏明,孫禎晧,『水産学シリーズ―141.水産機能脂質-給源・機能・利用―』(高橋是太郎編)恒星社厚生閣,2004. 33-47.
  • 「1.2 魚の脂質の利用」大島敏明『水産食品デザイン学―新製品と美味しさの創造―』(渡邊悦生編)成山堂,2004. 28-42.
  • 「6.脂質」「7.水産加工」大島敏明『水産海洋ハンドブック』(中田英昭,上田宏,和田時夫,有本貴文,竹内俊郎,渡部終五,中前明編)生物研究社,2004. 408-416, 479-485.