日本応用糖質科学会

[-]学会長挨拶

[AW-01]Cookery science approach to the characteristics and application of carbohydrate foods

〇Kazuko Hirao¹(1. Aikoku Gakuen Junior College)

[AW-02]Symbiotic mechanism between intestinal microbiota and host through mucin glycans

〇Hisashi Ashida¹(1. Faculty of B.O.S.T., Kindai University)

[AW-03]Structure and function of cellobiose 2-epimerase and related enzymes

〇Wataru Saburi¹(1. Hokkaido University, Research Faculty of Agriculture)

[AW-04]Structures and functions of β-1,2-glucan-associated enzymes and proteins

〇Masahiro Nakajima¹(1. Tokyo University of Science)

[AW-05]Development of production/utilization system of “locally-produced enzymes” for effective utilization of regional resources

〇Masakazu Ike¹(1. NFRI NARO)

[AW-06]Development and applied research for KBG : hydrothermally treated β-glucan from Aureobasidium pullulans

〇Nobuhiro Kondo¹, Hiroyuki Kono², Shinya Ikematsu³, Kazuhide Totani⁴, Makoto Ogata⁵(1. Itochu sugar co.ltd., 2. National Institute of Technology, Tomakomai College, 3. National Institute of Technology, Okinawa College, 4. National Institute of Technology, Ichinoseki College, 5. Faculty of Food and Agricultural Sciences, Fukushima University)

[-]シンポジウム運営委員長挨拶

[S-01]Improvement of the enzyme that produces 1-kestose

〇Tadashi Fujii¹, Takumi Tochio¹(1. Research & Development Center, B Food Science Co., Ltd.)

[S-02]Development of fluorogenic substrates and inhibitors of human intracellular glycosidases: Focusing on the application of endoplasmic reticulum glucosidase inhibitors to antiviral agents

〇Wataru HAKAMATA^1,2, Takako HIRANO^1,2, Toshiyuki NISHIO^1,2(1. College of Bioresource Sciences, Nihon University, 2. Bioresource Utilization Science Course, Graduate School of Bioresource Sciences)

[S-03]Crystal structure analysis of β-amylase/saccharide complexes measured at different pH and room temperature.

〇Bunzo Mikami¹, Motoyasu Adachi², Kimihiko Mizutani³, Nobuyuki Takahashi³(1. Research Institute for Sustainable Humanosphere, Kyoto University, 2. Japan Atomic Energy Agency, 3. Graduate School of Agriculture, Kyoto University)

[A-01]Functional analyses of starch granule-bound starch synthase II (GBSSII) expressed in vegetative organs of rice.

〇Haruki Takahashi¹, Ryutaro Morita², Satoko Miura¹, Naoko Crofts¹, Naohiro Aoki², Hiroshi Fukayama³, Naoko Fujita¹(1. Facult. Biores. Sci., Akita Pref. Univ., 2. Lab. Crop. Sci., Gradu. Sch. Agric. Life Sci., Univ Tokyo, 3. Lab. Trop. Crop Sci., Gradu. Sch. Agric. Sci., Kobe Univ)

[A-02]Differences in starch structure between endosperm and leaf sheath in rice starch branching enzyme (BE) double mutant.

〇Satoko Miura^1,2, Naoko Crofts¹, Ryutaro Morita³, Yuko Hosaka¹, Naoko Oitome¹, Misato Abe¹, Naoko Fujita^1,2(1. Facult. Biores., Akita pref. Univ. , 2. Starch Technologies Co., LTD, 3. Grad. Sch. Agri. Sci., Tokyo Univ.)

[A-03]Starch structure and its property in starch synthase IIa and starch branching enzyme IIb double mutant rice lines.

〇Ida Tamami¹, Crofts Naoko¹, Miura Satoko¹, Hosaka Yuko¹, Matsushima Ryo², Fujita Naoko¹(1. Fac. Bioresour., Akita Pref. Univ., 2. IPSR., Okayama Univ.)

[A-04]Relationship between starch structure, urea solubility and physicochemical properties in glutenious mutant rice lines with varieties of starch synthase (SS) isozyme activities.

〇Naoko Crofts¹, Momoka Nagashima¹, Kyoko Ishikawa¹, Naoko Fujita¹(1. Akita Pref. Univ.)

[A-05]The characteristics of a high-resistant starch rice cultivar, ‘Manpukusurari’ and its starch properties and applications

〇Naoko Fujita^1,2, Naoko Crofts¹, Satoko MIura^1,2, Yuko Hosaka¹, Naoko Oitome¹, Masami Ono^1,2, Yasunori Nakamura^1,2(1. Facult. Biores. Sci., Akita Prefectural University, 2. Starch Technologies Co., LTD.)

[A-06]Characterization of Sake Brewing Rice Koshitanrei with Sdr4-k Gene

〇Maiko Iwano¹, Shinya Kanazawa¹, Rana Md Masud¹, Marouane Baslam², Shigeru HanamataShigeru², Takeshi Takamatsu³, Kazuhiko Sugimoto⁴, Toshiaki Mitsui^1,2(1. Guraduate school of Science and Technology Niigata university, 2. Faculty of Agriculture Niigata University, 3. Takara Bio Inc, 4. Institute of Crop Science NARO)

[A-07]Aspergillus oryzae volatiles induce accumulation of starch and promote plant growth

〇Marouane BASLAM¹, Saho NAMBO², Yuki UMETANI¹, Mitsutaka NIKURA¹, Toshiaki MITSUI^1,2(1. Department of Biochemistry - Faculty of Agriculture - Niigata University, 2. Graduate School of Science and Technology - Niigata University)

[A-08]Studies on the origin of the unique branching pattern in sake oligosaccharides

〇Chihiro Honda¹, Ryo Katsuta^1,2, Ayane Mamiya³, Hitoshi Shindo^1,3, Masaru Hosaka^1,3, Tomoo Nukada², Masafumi Tokuoka^1,3(1. Department of Fermentation Science and Technology, Graduate School of Agriculture, Tokyo University of Agriculture, 2. Department of Chemistry for Life Sciences and Agriculture, Faculty of Life Sciences, Tokyo University of Agriculture, 3. Department of Fermentation Science, Faculty of Applied Biosciences, Tokyo University of Agriculture)

[A-09]Properties of resistant starches of rice endosperm starches with ae gene having different amylose contents.

〇Yuka Kubota¹, Kanae Ashida², Naoyoshi Inouchi¹(1. Fukuyama University Faculty of Life Science and Biotechnology, 2. Institute of Crop Science, NARO)

[A-10]Variations of resistant starch content among cooked rice in some high-amylose cultivars.

〇Kanae Ashida¹, Yuka Kubota², Naoyoshi Inouchi²(1. Institute of Crop Science, NARO , 2. Fukuyama Univ.)

[A-11]Effects of amylose/amylopectin ratio on starch retrogradation

〇Takumi Nakagawa¹, Hiroki Takeshita¹, Katsuhisa Tokumitsu¹(1. Graduate School of Engineering, University of Shiga)

[A-12]Analysis of physicochemical and structural properties of starch from Sorghum grain

〇Makoto Kawaguchi^1,2, Akira Fuzioka³, Masahiro Mizuno⁴, Jun Hosoi⁵, Atsushi Kiyosawa⁶, Yoshihiko Amano⁴(1. THE UNIVERSITY OF NAGANO Department of Food and Health Science , 2. SHINSHU UNIVERSITY Department of Biomedical Engineering, 3. SHINSHU UNIVERSITY Materials Chemistry, 4. SHINSHU UNIVERSITY Materials Chemistry Faculty of Engineering, 5. A GENERAL SURVEY OF AGRICULTURAL EXPERIMENT STATIONS, 6. NAGANO VEGEYABLE AND ORNEMENYAL CROPS EXPERIMENT STATIONS)

[A-13]Some structure and properties of endosperm starch of barley max.

〇Masahiro Kuwahara¹, Tomoya Hamada², Kiyotuna Toyohara², Yuka Kubota¹, Naoyoshi Inouchi¹(1. Fukuyama University, Faculty of Life Science and Biotechnology, 2. Teijin Ltd.)

[A-14]Relationship between physical properties of commercial sago starch and degree of oxidation/bleaching

〇Kosuke Fuziwara Fujiwara¹, Hitoshi Naitou², Mayumi Kikuta³, Tomoko Konndou⁴, Kazuko Hirao⁵, Hiroshi Ehara³, Takashi Mishima¹(1. Facuty of Bioresoureces, Mie university, 2. Kurashiki University of Science and the Arts, 3. Nagoya university, 4. Kyoritsu Women's university, 5. Aikoku Gakuen Junior College)

[A-15]Effect of curing on sugar composition and physicochemical properties of starch from "Gorojima Kintoki" and "Beniharuka" sweet potatoes.

〇Yuji Honda¹, Mari Okano¹, Yasuhiro Saito¹(1. Ishikawa Prefectural University)

[A-16]Quality change in enzyme-treated cooked rice during low temperature storage

〇Misa Onishi¹, Takumi Taguchi¹, Miho Sato², Hideyuki Yamaguchi², Noriko Miwa², Takahisa Nishizu¹, Nakako Katsuno¹(1. Gifu University Graduate School of Natural Science and Technology, 2. AJINOMOTO Corporation)

[A-17]Effect of maltotriose syrup on the retrogradation of cooked rice

〇Rika Sumida¹, Yoshio Hagura¹, Kiyoshi Kawai¹(1. Hiroshima Univ.)

[A-18]Effects of polysaccharides with different electric charge on the in vitro digestibility and pasting properties of potato starch

〇Tomoko Sasaki¹(1. National Agriculture and Food Research Organization)

[A-19]Processing suitability of "Hakusanmochi" from the properties of starch

〇Yasuhiro Saito¹, Hiroki Takagi¹, Yuji Honda¹(1. Ishikawa prefectural university )

[A-20]Development of gluten-free rice bread using black rice powder

〇Kanokwan Khamdee¹, Seiko Ito¹, Eiko Arai¹(1. Univ. Shizuoka)

[A-21]Breadmaking properties of gluten-free breads prepared with Amaranth and Quinoa cereal flour

〇Nao Yamanouchi¹, Ami Tanaka¹, Keiko Fujii¹(1. japan women's university )

[A-22]Association of Branched Dextrin in water for screening of additives affecting starch gel properties

〇Junko Matsuki¹, Masahisa Wada^2,3, Tomoko Sasaki¹, Koichi Yoza^4,1, Hideo Maeda⁵, Ken Tokuyasu¹(1. Food Res. Inst., NARO, 2. Kyoto Univ., 3. Kyung Hee Univ., 4. Kagoshima Osumi FTDC, 5. Inst. Crop Sci., NARO)

[A-23]Analysis of state of rice flour by using small angle X-ray scattering and mid/far-IR spectroscopy

〇Jiamin Yang¹, Chiaki Ichikawa¹, Daitaro Ishikawa², Tomoyuki Fujii¹(1. Touhoku Univ., 2. Fukushima Univ.)

[A-24]Full atomistic simulation for gelatinization behavior of amylopectin.

〇Hiroki Yoshida¹, Tomonori Koda¹, Yuki Aizawa¹, Taichi Nisio¹, Akihiro Nishioka¹(1. Nishioka Laboratory)

[A-25]Evaluation of retrogradation for cooked rice by method of adding water in X-ray diffraction

〇Takumi Taguchi¹, Misa Onishi¹, Miho Sato², Hideyuki Yamaguchi², Noriko Miwa², Nakako Katsuno¹, Takahisa Nishizu¹(1. Gifu University Graduate School of Natural Science and Technology , 2. AJINOMOTO Corporation)

[A-26]Visualization and estimation of internal structure of koji rice by TOF-SIMS and multivariate analysis

〇Ayaka Kikuchi¹, Masahiro Mizuno², Atsushi Toyoda³, Yoshihiko Amano²(1. Shinshu University, Fuculty of Engineering, Technical Division, 2. Shinshu University, Fuculty of Engineering, 3. Nagano Prefecture General Industrial Technology Center)

[A-27]Visualization of spatial distribution of moisture in deep-fried food using X-ray CT

〇Iori hara¹, Nakako Katsunoa¹, Takahisa Nishizu¹(1. Gifu University)

[B-01]Investigation of enzyme involved in the hydrolysis of sucrose analog disaccharides in bifidobacterial.

〇Hiroki Hosaka¹, Sora Fujita¹, Sayaka Shirai¹, Takako Hirano¹, Wataru Hakamata¹, Toshiyuki Nishio¹(1. Graduate School of Bioresource Sciences, Nihon Univ.)

[B-02]Effects of inulin on cell proliferation in the small intestinal epithelium

〇Hayata Iritani¹, KOji Kitaguti^1,2, Tomio Yabe^1,2,3(1. Gifu University Graduate School of Natural Science and Technology, 2. Gifu University Faculty of Applied Biological Sciences, 3. G-CHAIN)

[B-03]Study of effect of deletion mutation of glycogen metabolic enzyme and OsGBSSI expression on glycogen structure and metabolome in E. coli.

Kana Ito¹, Mamiko Fukushima¹, Junko Matsuki², Isao Hanashiro³, Goizeder Almagro Zabalza⁴, Hideyuki Takahashi⁵, Kentaro Kaneko⁶, Toshiaki Mitsui⁶, Javier Pozueta Romero⁴, 〇Kimiko Itoh^1,7(1. Graduate School of Science and Technology, Niigata University, 2. Food Research Institute, NARO , 3. Faculty of Agriculture, Kagoshima University,, 4. IdAB, CSIC , 5. Liberal Arts Education Center, Tokai University, 6. Institute of Science and Technology, Niigata University, 7. CCRF, Niigata-U)

[B-04]The effect of pectin derived from persimmon on small intestinal villus morphology changes and nutrient absorption

〇Saki Gotoh¹, Kenichi Ito², Maki Ohno², Kohji Kitaguchi^1,3, Yabe Tomio^1,3,4(1. Gifu Univ., Grad. Sch. Agric. Sci., 2. Ichimaru Pharcos Co., 3. Gifu Univ., Dept. Appl. Life Sci., 4. G-CHAIN)

[B-05]Lactococcus lactis subsp. cremoris FC grown at an elevated temperature lost an intrinsic plasmid encoding eps genes to abolish exopolysaccharide biosynthesis

〇Yayoi Gotoh¹, Toshinari Maruo¹, Kosei Tanaka², Satodhi Ohashi¹, Ken-ichi Yoshida², Toshio Suzuki¹(1. Fujicco Co., Ltd., 2. Department of Science, Technology and Innovation, Kobe University)

[B-06]Effect of α-cyclodextrin on calcium absorption.

〇Keita Chikamoto¹, Yutaka Yoshikawa², kengo Sasaki³, Hinako Okamoto¹, Takahiro Furune¹, Keiji Terao^1,4(1. CycloChem Bio Co., Ltd, 2. Department of Health, Sports, and Nutrition, Faculty of Health and Welfare, Kobe Woman’s Univ., 3. Graduate School of Science, Technology and Innovation, Kobe Univ., 4. Graduate School of Medicine, Kobe Univ.)

[B-07]Degradation and utilization of food-derived mucin glycans by gut microbes

〇Toshihiko Katoh¹, Hiromi Takada¹, Takane Katayama¹(1. Graduate School of Biostudies, Kyoto University)

[B-08]Aggregation of human polyomaviruses by using a tetravalent glycocluster as a cross-linker

〇Makoto Ogata¹, Takashi Onoda², Ami Koizumi², Yuhei Tokunaga³, Isao Ohta³, Souichi Nukuzuma⁴, Enoch Y Park⁵, Taichi Usui⁵, Tetsuro Suzuki³(1. Faculty of Food and Agricultural Sciences, Fukushima University, 2. National Institute of Technology, Fukushima College, 3. Hamamatsu University School of Medicine, 4. Kobe Institute of Health, 5. Shizuoka University)

[B-09]Effect of an organogermanium compound on the initial reaction rate of lactose to lactulose alkaline isomerization

〇Katsuyuki Sato¹, Takae Nagasawa¹, Takafumi Kasumi²(1. Asai Germanium Research Institute Co., Ltd. Research Div., 2. Enzymology and Molecular Biology Laboratory, Department of Chemistry and Life Science, Nihon University)

[B-10]Development of solubilization method for hardly water-soluble substances using cycloisomaltooligosaccharide-containing CI-Dextran-mix

〇Kazumi Funane¹, Chieko Honda¹, Mai Yamauchi¹, Machi Sakai², Shiro Hino²(1. Faculty of Life and Environmental Sciences, UNIVERSITY OF YAMANASHI, 2. NISSIN SUGAR CO., LTD.)

[B-11]Synthesis and color-change inclusion of a phenolphthalein-modified cyclodextrin for molecules

〇Sayaka Yamamoto¹, Tetsuo Kuwabara¹(1. Interdisciplinary Graduate School of Medicine and Engineering, Univ. of Yamanashi)

[B-12]Molecular inclusion and recognition of coumarin-β-cyclodextrin combined alkyl spacer

〇Shigemitsu Terui¹, Yuta Hosokawa¹, Tetsuo Kuwabara¹(1. Interdisciplinary Graduate School of Medicine and Engineering, Univ. of Yamanashi)