Biological exploration of meat and milk at cellular and tissue level
Faculty
- NameE-mail Address
- Position
- Degree
- WAKAMATSU Junichi
- Professor
- Ph. D (Agriculture)
jwaka[at]agr.hokudai.ac.jp
- KOBAYASHI Ken
- Associate Professor
- Ph. D (Agriculture)
kkobaya[at]agr.hokudai.ac.jp
Website
http://lab.agr.hokudai.ac.jp/cell_tissue_biology/
Selected Publications
Abe, H., Zhai, Y., Toba, Y., Masumo, H., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2024). Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent. Food Chemistry, 441, 138317.
Zhai, Y., Abe, H., Wang, H.-C., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2023) Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food Chemistry, 427, 136755.
Wakamatsu, J.-I. (2022). Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham. Meat Science, 192, 108905.
Kobayashi, K., Han, L., Lu, S.-N., Ninomiya, K., Isobe, N., & Nishimura, T. (2023). Effects of hydrostatic compression on milk production-related signaling pathways in mouse mammary epithelial cells. Experimental Cell Research, 431(1), 113762.
Kobayashi, K. (2023). Culture models to investigate mechanisms of milk production and blood-milk barrier in mammary epithelial cells: A review and a protocol. Journal of Mammary Gland Biology and Neoplasia, 28(1), 8.
