Haruto Kumura

Profile Information

Affiliation: Professor, Field Science Center for Northern Biosphere, Hokkaido University

Degree: 博士（農学）(北海道大学)

J-GLOBAL ID: 200901030461029285
researchmap Member ID: 1000001309

Research Interests

Research Areas

Life sciences / Food sciences /

Papers

Application of glucose to prepare Aspergillus oryzae koji as an adjunct to prevent rancidity in cheese products.

Napaporn Chintagavongse, Tomohiro Mitani, Koichi Tamano, Toru Hayakawa, Jun-Ichi Wakamatsu, Haruto Kumura

Bioscience, biotechnology, and biochemistry, Nov 28, 2024
Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139.

Napaporn Chintagavongse, Haruto Kumura, Toru Hayakawa, Jun-Ichi Wakamatsu, Koichi Tamano

Journal of bioscience and bioengineering, Mar 1, 2024
Water extractability of the zinc protoporphyrin IX-myoglobin complex from Parma ham is pH-dependent.

Haruka Abe, Yang Zhai, Yu Toba, Hiroki Masumo, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu

Food chemistry, 441 138317-138317, Jan 2, 2024
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.

Yang Zhai, Haruka Abe, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu

Food chemistry, 427 136755-136755, Nov 30, 2023
Supplementary effect of whey components on the monascin productivity of Monascus sp.

Qingyun Huang, Nodoka Miyaki, Zongfei Li, Yutaroh Takahashi, Satoshi Ishizuka, Toru Hayakawa, Jun-Ichi Wakamatsu, Haruto Kumura

Journal of the science of food and agriculture, 103(8) 4234-4241, Jun, 2023
L‐histidine inhibits the heat‐induced gelation of actomyosin in a low ionic strength solution

Toru Hayakawa, Yu Kubono, Shuji Fujii, Jun‐ichi Wakamatsu, Haruto Kumura

Animal Science Journal, 94(1), Jan, 2023
Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham.

Yang Zhai, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-Ichi Wakamatsu

Food chemistry, 395 133604-133604, Nov 30, 2022
A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi-hard cheese.

Napaporn Chintagavongse, Hayate Takiguchi, Chi Ming-Hsuan, Koichi Tamano, Toru Hayakawa, Jun-Ichi Wakamatsu, Tomohiro Mitani, Haruto Kumura

Journal of the science of food and agriculture, Jan 23, 2022
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products

Md. Kauser-Ul-Alam, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

Meat Science, 176 108467-108467, Jun, 2021 Peer-reviewed
Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin

Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

Food Bioscience, 40 100870-100870, Apr, 2021 Peer-reviewed
鉄，亜鉛およびポルフィリンの推移からみた食肉中の亜鉛プロトポルフィリンIX形成機構

Nihon Chikusan Gakkaiho, 91(4) 389-394, Nov 25, 2020 Peer-reviewed
Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

Md. Kauser-Ul-Alam, Yu Toba, Shoji Hioki, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

Foods, 9(11) 1583-1583, Oct 31, 2020 Peer-reviewed
Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Md Asaduzzaman, Momo Ohya, Haruto Kumura, Toru Hayakawa, Jun-ichi Wakamatsu

Meat Science, 165 108109-108109, Jul, 2020 Peer-reviewed
Attempt at the adjunctive use of solid-state culture products and its freeze-dried powder from Aspergillus sojae for semihard cheese.

Napaporn Chintagavongse, Tomoki Yoneda, Chi Ming-Hsuan, Toru Hayakawa, Jun-Ichi Wakamatsu, Koichi Tamano, Haruto Kumura

Journal of the science of food and agriculture, 100(13) 4834-4839, Jun 1, 2020 Peer-reviewed
Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms.

Wakamatsu JI, Kawazoe H, Ohya M, Hayakawa T, Kumura H

Meat science, 161 107989-107989, Oct, 2019 Peer-reviewed
Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork

Mofassara Akter, Akiko Shiraishi, Haruto Kumura, Toru Hayakawa, Jun‐ichi Wakamatsu

Animal Science Journal, 90(6) 774-780, Jun, 2019 Peer-reviewed
‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Haruto Kumura, Megumi Satoh, Taiki Machiya, Makoto Hosono, Toru Hayakawa, Jun‐ichi Wakamatsu

International Journal of Dairy Technology, 72(3) 403-408, Apr 26, 2019 Peer-reviewedLead author
Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content

Jun-ichi Wakamatsu, Mofassara Akter, Fumika Honma, Toru Hayakawa, Haruto Kumura, Takanori Nishimura

LWT, 101 599-606, Mar, 2019 Peer-reviewed
Application of red pigment producing edible fungi for development of a novel type of functional cheese.

Kumura, H, Ohtsuyama, T, Matsusaki Y, Taitoh, M, Koyanagi, H, Kobayashi, K, Hayakawa, T, Wakamatsu, J, Ishizuka S

Journal of Food Processing and Preservation, 2018 Peer-reviewed
Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese

Haruto Kumura, Chiharu Saito, Yuko Taniguchi, Taiki Machiya, Yutaroh Takahashi, Ken Kobayashi, Akira Kimura

Advances in Dairy Research, 05(03), 2017 Peer-reviewedLead authorCorresponding author

Misc.

チーズの風味強化剤としての麹調製~酵素活性と香気特性を指標とした検討~

川上倖奈, CHINTAGAVONGSE Napaporn, 原聡美, 玉野孝一, 早川徹, 若松純一, 玖村朗人, 三谷朋弘

ミルクサイエンス(Web), 72(2), 2023
Establishment of new experimental model to investigate the mechanism by which water-soluble ZnPP is formed in Parma ham

YANG Zhai, 早川徹, 玖村朗人, 若松純一

日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
パルマハムから弱アルカリで抽出される亜鉛プロトポルフィリンIXの存在形態の解明

阿部悠, 早川徹, 玖村朗人, 若松純一

日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
カルノシンは死後硬直条件下におけるアクトミオシンのATP分解を促進する

岡田実那美, 若松純一, 玖村朗人, 早川徹

日本食肉研究会総会提出議案及び大会講演要旨, 62nd (CD-ROM), 2021
ヒスチジンによるアクトミオシン加熱ゲル形成の抑制について

早川徹, 窪野佑, 若松純一, 玖村朗人

日本バイオレオロジー学会誌(Web), 34(2), 2020
L-ヒスチジンは低塩濃度条件下の天然アクトミオシンの加熱ゲル形成を抑制する

窪野佑, 早川徹, 若松純一, 玖村朗人

食肉の科学, 60(1), 2019
パルマハムにおけるダークスポットの特性

王鴻誠, 尾崎あかり, 早川徹, 玖村朗人, 若松純一

日本畜産学会大会講演要旨, 125th, 2019
ホエイ固形培地上における食用Penicillium属由来のリパーゼ産生

佐藤恵実, 町谷泰紀, 早川徹, 曾根輝雄, 若松純一, 木村彰, 玖村朗人

日本農芸化学会大会講演要旨集(Web), 2017 ROMBUNNO.3A05p10 (WEB ONLY), Mar 5, 2017
Effects of prolactin, EGF and dexamethasone on mechanism for regulating beta-casein expression and secretion.

S. Oyama, C. Kuki, H. Kumura, K. Kobayashi

MOLECULAR BIOLOGY OF THE CELL, 25, Dec, 2014
Differential roles of prolactin and glucocorticoid in mammary alveolar tight junction formation during lactation in mice.

K. Kobayashi, S. Oyama, C. Kuki, H. Kumura

MOLECULAR BIOLOGY OF THE CELL, 25, Dec, 2014
Visualization of lactoferrin binding to bifidobacteria

Rahman Md. Morshedur, Woan-Sub Kim, Toshiaki Ito, Haruto Kumura, Keiichi Shimazaki

BIOCHEMISTRY AND CELL BIOLOGY-BIOCHIMIE ET BIOLOGIE CELLULAIRE, 84(3) 390-390, Jun, 2006
Comparison of Reactivity of Polyclonal and Monoclonal Antibodies against Bovine Lactoferrin and its Fragments (ラクトフェリン研究--基礎から応用への掛け橋)

Tun Khin Mg., 田仲哲也, 玖村朗人

ミルクサイエンス, 53(4) 239-241, 2004
Growth Promotional Effects of Bovine Lactoferrin and its Hydrolysate on Bifidobacteria (ラクトフェリン研究--基礎から応用への掛け橋)

Rahman Md. Morshedur, 玖村朗人, 島崎敬一

ミルクサイエンス, 53(4) 325-327, 2004
Comparison of activity and stability between native and recombinant bovine lactoperoxidase

S. Sato, T. Tanaka, K. Nakao, H. Kumura, K. Shimazaki

Australian Journal of Dairy Technology, 58 209, Aug 1, 2003
Structural and Immunochemical Studies of Bovine Anitmicrobial Peptide 'lactoferricin'

SHIMAZAKI Kei-ichi, NAM Myoung Soo, HARAKAWA Shinji, TANAKA Tetsuya, OMATA Yoshitaka, SAITO Atsushi, KUMURA Haruto, MIKAWA Katsuhiko, IGARASHI Ikuo, SUZUKI Naoyoshi

1996 197-200, Oct 1, 1996
抗ラクトフェリンモノクローナル抗体の結合する部位の推定

島崎敬一, 神尾真, NAM Myoung Soo, 玖村朗人, 三河勝彦, 原川信二, 田仲哲也, 小俣吉孝, 齋藤篤志, 五十嵐郁夫 …

日本分子生物学会年会プログラム・講演要旨集, 19 399-399, Aug 1, 1996
ラクトペルオキシダーゼのフラグメント活性とその抗体反応性 : 食品

渡邊市紀子, 島崎敬一, 劉永春, 畑克介, 玖村朗人, 三河勝彦, 中村信吾, 東市郎

日本農藝化學會誌, 70 2-2, Mar 5, 1996
Pseudomonas fluorescens No.33が生産するリパーゼについて : 酵素

廣瀬修治, 玖村朗人, 三河勝彦, 島崎敬一

日本農藝化學會誌, 69 24-24, Jul 5, 1995

Books and Other Publications

乳肉卵の機能と利用（新版）

玖村朗人

アイ・ケイコーポレーション, Sep, 2018
畜産物利用学

文永堂, 2011
最新畜産物利用学

朝倉書店, 2006
乳肉卵の機能と利用

玖村朗人

アイ・ケイコーポレーション, 2005

Professional Memberships

Research Projects

Development of novel food materials for lifestyle disease prevention using edible fungi

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (C), Japan Society for the Promotion of Science, Apr, 2013 - Mar, 2017

KUMURA HARUTO
食用微生物代謝産物の機能性

2009
Fundamental study on yeasts from dairy origin for the novel probiotic application

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (C), Japan Society for the Promotion of Science, 2004 - 2006

KUMURA Haruto
Research on Glycosylases which Obtained New Functions by Mutation on Catalytic Residue.

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (B), Japan Society for the Promotion of Science, 2002 - 2004

KIMURA Atsuo, MORI Haruhide, OKUYAMA Masayuki
Structure and functional studies of bovine lactoperoxidase

Grants-in-Aid for Scientific Research, Grant-in-Aid for Scientific Research (B)., Japan Society for the Promotion of Science, 1999 - 2000

SHIMAZAKI Kei-ichi, TANAKA Tetsuya, KUMURA Haruto, NAKAMURA Shingo
ブタ乳腺上皮細胞の培養と樹立株の構築

科学研究費助成事業, 奨励研究(A), 日本学術振興会, 1997 - 1998

玖村朗人
ブタ乳腺上皮細胞の分離・樹立

科学研究費助成事業, 奨励研究(A), 日本学術振興会, 1996 - 1996

玖村朗人

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