YAMAUCHI Ryo

J-GLOBAL         Last updated: Nov 8, 2018 at 18:04
 
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Name
YAMAUCHI Ryo
E-mail
yamautirgifu-u.ac.jp
Affiliation
Gifu University
Section
Faculty of Applied Biological Sciences
Job title
Professor Emeritus
Degree
Doctor of Agriculture(Kyoto University), Master of Agriculture(Kyoto University)

Research Areas

 
 

Academic & Professional Experience

 
1979
 - 
1989
Research Associate, Faculty of Agriculture,
 
1989
 - 
2000
Assistant Professor, Faculty of Agriculture,
 
2000
 - 
2004
Professor, Faculty of Agriculture,
 
2004
   
 
- Professor, Faculty of Applied Biological Sciences,
 

Education

 
 
 - 
1979
Graduate School, Division of Agriculture, Kyoto University
 
 
 - 
1974
Faculty of Agriculture, Gifu University
 

Misc

 
Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal, Ryo Yamauchi
International Journal of Food Science and Technology   51 649-655   Mar 2016
© 2016 Institute of Food Science and Technology. Mulberry leaf extracts were generated using four concentrations of ethanol (50%, 60%, 70%, and 95% v/v). A 60% ethanolic mulberry leaf extract (60E) yielded a high total phenolic content (TPC) and a...
Nakako Katsuno, Chie Sakamoto, Tomio Yabe, Ryo Yamauchi, Takahisa Nishizu, Koji Kato
Food Science and Technology Research   21 787-791   Jan 2015
Copyright © 2015, Japanese Society for Food Science and Technology. We sought a method to increase γ-aminobutyric acid (GABA) levels in sesame seeds. When water was added to the seeds and they were heated at 60°C for 15 min, the GABA content incre...
Filis Morina, Umeo Takahama, Ryo Yamauchi, Sachiko Hirota, Sonja Veljovic-Jovanovic
Food and Function   6 219-229   Jan 2015
© The Royal Society of Chemistry. Foods of plant origin contain flavonoids. In the adzuki bean, (+)-catechin, quercetin 3-O-rutinoside (rutin), and quercetin 7-O-β-d-glucopyranoside (Q7G) are the major flavonoids. During mastication of foods prepa...
Sonja Veljovic-Jovanovic, Filis Morina, Ryo Yamauchi, Sachiko Hirota, Umeo Takahama
Journal of Agricultural and Food Chemistry   62 4951-4959   May 2014
When foods that contain catechins and quercetin glycosides are ingested, quercetin glycosides are hydrolyzed to quercetin during mastication by hydrolytic enzymes derived from oral bacteria and the generated quercetin aglycone is mixed with catech...
Ryo Yamauchi, Siori Watanabe, Ana S. Martín, Satoshi Iwamoto
Chemistry and Physics of Lipids   184 61-68   Jan 2014
© 2014 Elsevier B.V. All rights reserved. The secondary process of lipid peroxidation produces some toxic aldehydes. Since this process takes place via free radical reaction in lipophilic circumstances, α-tocopherol would suppress the formation of...

Books etc

 
Yamauchi, R.: Addition Products of α‐Tocopherol with Lipid‐Derived Free Radicals in “Vitamin E, Vitamins & Hormones Vol 76” Litwack, G. ed. , pp. 309–327.
Academic Press,San Diego   2007   ISBN:978-0-12-373592-8
Analysis of Molecular Species of Plant Glycolipids by HPLC/APCI-MS, in “Modern Methods for Lipid Analysis by Liquid Chromatography/Mass Spectrometry and Related Techniques”, Byrdwell, W.C. ed.
AOCS Press: Champaign   2005   
Reaction of α-Tocopherol During the Peroxidation of Phospholipids in Liposomes
in "Phytochemicals and Phytopharmaceuticals" , Shahidi F. and Ho C. -T. eds., AOAC Press, USA   2000   

Research Grants & Projects

 
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(基盤研究(C))
Project Year: 2011 - 2013    Investigator(s): Ryo YAMAUCHI
The secondary process of lipid peroxidation forms some toxic aldehydes. Since this process proceeds via free radical intermediates, vitamin E (alpha-tocopherol, TH) would suppress the formation of such aldehydes. We have studied the effect of TH o...
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(基盤研究(C))
Project Year: 2008 - 2010    Investigator(s): Ryo YAMAUCHI
Formation of alkyl radicals of unsaturated lipids is the first step of lipid peroxidation. We have studied the lipid-alkyl radical scavenging reactions of vitamin E (α-tocopherol, α-TH). When cholesteryl linoleate (ChL) hydroperoxides were reacted...
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(基盤研究(C))
Project Year: 2006 - 2007    Investigator(s): Ryo YAMAUCHI
Oxidative cleavage of unsaturated lipids during peroxidation gives rise to cytotoxic and genotoxic a,β-unsaturated aldehydes, such as 4-hydroxy-2-nonenal (HNE) and 4-oxo-2-nonenal (ONE). We have studied the reactivity of vitamin E with HNE or ONE ...
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(基盤研究(C))
Project Year: 2003 - 2004    Investigator(s): Ryo YAMAUCHI
The high-sensitive method using a high-performance liquid chromatography with electrochemical detection (ECD-HPLC) has been applied for the analysis of the oxidation products of vitamin E (α-tocopherol, α-TH), including 8α-(phosphatidylcholine-dio...
Ministry of Education, Culture, Sports, Science and Technology: Grants-in-Aid for Scientific Research(基盤研究(C))
Project Year: 1999 - 2000    Investigator(s): Ryo YAMAUCHI
A simple and sensitive method using a high-performance liquid chromatography (HPLC) system with post-column reduction using platinum or zinc as the catalyst followed by electrochemical detection (ECD) has been developed for the quantification of t...