Curriculum Vitaes

Mitsuru Yoshida

  (吉田 充)

Profile Information

Affiliation
Faculty of Applied Life ScienceSchool of Food Science and Technology, Nippon Veterinary and Life Science University
Degree
農学博士(東京大学)

J-GLOBAL ID
201601000957354266
researchmap Member ID
B000250962

External link

Papers

 124
  • Kazuhiro Chiku, Ai Yamada, Yui Shibasaki, Yoshiki Makino, Taidoh Komatsuzaki, Mitsuru Yoshida
    Food Safety, 2023  
  • Kazuhiro Chiku, Shiori Sugiyama, Kona Akimoto, Mitsuru Yoshida
    Microbiology Resource Announcements, Sep 22, 2022  
    In this study, the genome sequences of two Basidiomycetous yeasts, Tremella yokohamensis and Tremella fuciformis , which have very similar morphological characteristics, were determined. The genomic sequence data obtained will be useful for understanding the taxonomy and metabolic-related genes of basidiomycete yeasts.
  • Mitsuru Yoshida, Mayumi Hachinohe, Takayuki Miura, Yusuke Sugizaki, Ryusuke Fujimoto, Kazuhiro Chiku, Shioka Hamamatsu
    Journal of food protection, 85(9) 1258-1264, Jun 10, 2022  
    Wild boar meat containing radioactive cesium (Cs) of approximately 1000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. In order to understand the concentration and quantity change of radioactive Cs, processing factor (Pf) and food processing retention factor (Fr) were calculated. The radioactive Cs quantity in the meat did not reduce during smoking. The dehydration-related meat mass reduction during smoking without decrease of radioactive Cs led to Cs condensation in the bacon compared with the raw rib meat before processing, resulting in a Pf of 1.18. Soaking in liquid, such as pickling in liquid and desalting or boiling in water, effectively removed radioactive Cs by leakage into water. Therefore, the Fr value of the boiled ham produced from a loin meat block through the above-described three liquid-soaking processes was 0.27. The Pf value of the boiled ham was 0.30 due to the meat block mass reduction after boiling as the result of dehydration along with the protein thermal denaturation-related muscle tissue shrinkage. The steamed ham Fr value was 0.53 since the removal of the radioactive Cs was less efficient by steaming than by boiling. The Pf value of the steamed ham was 0.54, almost the same as the Fr value, as the mass decrease rate was the same as the radioactive Cs decrease rate by steaming. The Fr and the Pf values of the boiled sausage, of which processing did not include soaking in the pickling liquid, were 0.64 and 0.62, respectively. The steaming of the sausage meat did not remove radioactive Cs during the dehydration-related mass reduction leading to Fr and Pf values of 1.01 and 1.17, respectively. As the result of this study, processing to boiled ham was the most effective measure for reducing both radioactive Cs quantity and concentration in raw meat. Processing to bacon and steamed sausage showed no Cs quantity reduction with the moisture loss resulting in Cs condensation compared to the raw material.
  • Kazuhiro Chiku, Ayaka Ohfuji, Nozomi Ohtake, Mitsuru Yoshida, Hiroshi Ono, Motomitsu Kitaoka
    Carbohydrate Research, 108626-108626, Jun, 2022  
  • Mitsuru Yoshida, Ayane Tabata, Takumi Niino, Kazuhiro Chiku, Rumiko Nakashita, Yaeko Suzuki
    Food chemistry, 373(Pt B) 131462-131462, Mar 30, 2022  Peer-reviewedLead author
    In this study, we investigated the possibility of the geographical origin discrimination between Japanese and Mexican kabocha pumpkin using δ13C and δ18O in lyophilized raw flesh. Kabocha harvested in Hokkaido, the major kabocha production area in Japan, could be discriminated against not only that grown in Mexico but also that in New Zealand. However, seasoning after cooking or processing affected the δ13C and the δ18O values. Crude fiber extraction eliminated the effect of seasonings and enabled the adoption of the δ13C and δ18O values in crude fiber for the geographical origin verification of kabocha even after cooking and processing. The usage of δ13C and the δ18O in crude fiber would extend the application possibilities of stable isotope analysis in the geographical origin determination of various cooked and processed vegetables and fruits as well as raw materials.

Misc.

 52
  • 吉田充, 八戸真弓, 三浦孝之, 杉崎友祐, 藤本竜輔, 知久和寛, 濱松潮香, 濱松潮香
    日本食品科学工学会大会講演集, 68th, 2021  
  • 吉田充
    マイナビニュース ライフスタイル 妊娠・子育て, Oct, 2016  Invited
  • 吉田充
    マイナビニュース ライフスタイル 妊娠・子育て, Oct, 2016  Invited
  • Mitsuru Yoshida
    Food and Food Ingredients Journal of Japan, 221(1) 17-23, Feb, 2016  Peer-reviewedInvited
  • Mitsuru Yoshida
    Journal for the Integrated Study of Dietary Habit, 26(2) 55-58, Sep, 2015  Invited
    Acrylamide, a probable human carcinogen, is found in a wide range of high-temperature processed and/or cooked foods. Acrylamide is formed mainly from asparagine in Maillard reaction in the presence of reducing sugar such as fructose and glucose. While this compound can be metabolized to glutathione conjugates, it is also oxidized to glycidamide, a genotoxic compound. Glycidamide forms DNA adducts. Acrylamide is also known to have genotoxicity, neurotoxicity, and reproductive and developmental toxicity. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated health risk of acrylamide in food. The major contributing foods to total intake of acrylamide were found to be French fries, potato chips, coffee, pastry and sweet biscuits, and bread and rolls/toasts. The committee concluded based on national estimates that an intake of 1μg/kg bw per day of acrylamide could be taken to represent the average for the general population. The Committee selected 0.18mg/kg body weight per day as the most sensitive carcinogenicity estimate from animal study data. The margin of exposure (MOE) for the general population was thus calculated to be ca. 200, which is low for carcinogen and indicates human health concern. The Code of Practice for the Reduction of Acrylamide in Foods was published by Codex Alimentarius Commission in 2009 based on scientific analytical data obtained worldwide. Although acrylamide level in foods is decreasing owing to mitigation measures taken by food industry, the MOE is considered to be still staying less than 1000.

Books and Other Publications

 3

Presentations

 43

Research Projects

 2