Ryosuke Matsuoka

• Doctor of Philosophy
• General Manager at Kewpie Corporation

Background/Objectives: Vegetable leftovers constitute more than half of Vietnamese school lunch waste, partly due to limited ingredient variety, which may reduce meal acceptance. Methods: This cross-over study assessed the impact of diversifying vegetable options on intake and satisfaction among 40 students at a suburban Vietnamese primary school....

Pterostilbene, a polyphenolic compound and an analog of resveratrol, exerts various biological activities and has higher bioavailability and metabolic stability than resveratrol. However, the effectiveness of pterostilbene intake in humans, particularly its effect on blood microRNA (miRNA) expression levels, has not been evaluated. Accordingly, thi...

Vegetables are low in energy and rich in vitamins, minerals, and dietary fiber; various health benefits associated with their intake have been reported. Salads are one of the most convenient ways to consume vegetables and can be made simply by pouring mayonnaise, dressing, olive oil, or other condiments over a selection of vegetables. There are als...

To assess the effect of rice bran oil emulsified formulation (EMF) on cooked rice, a single-arm open clinical trial and in vitro testing for digestion and glycemic response were performed. Fifteen Japanese men consumed 200 g of packed rice, cooked with or without EMF. Blood samples were collected 0, 30, 60, and 120 min post-consumption and analyzed...

A double-blind, placebo-controlled, crossover trial was performed to analyze the effects of a small amount of lysolecithin and canola oil on blood glucose levels after consuming japonica rice. Overall, 17 Japanese adult men were assigned to consume 150 g of normally cooked japonica rice (placebo group) and 150 g of japonica rice cooked with 18 mg o...

Sodium hyaluronate (SH) is a high molecular-weight polysaccharide composed of repeating polymeric disaccharides of D-glucuronic acid and N-acetyl-D-glucosamine. SH is present in every connective tissue and organ, with synovial fluid having the highest concentration of SH in the body. The effectiveness of oral SH on gonarthrosis is known; although,...

This study aims to confirm the "vegetable-first" effect. In addition, because we aimed dietary fiber in vegetable salad, the effect after the ingestion of vegetable salad extract (vegetable salad from which solids have been removed) before carbohydrates on postprandial serum glucose level was also evaluated. Thirteen healthy men were given meals af...

Background Choline, as a neurotransmitter acetylcholine precursor, is reportedly associated with cognitive function. Although there are several cohort and animal studies on choline-containing foods and cognitive function, only a few interventional studies were reported. Egg yolk is a rich source of different choline-containing chemical forms, such...

Background Choline, as a neurotransmitter acetylcholine precursor, is reportedly associated with cognitive function. Although there are several cohort and animal studies on choline-containing foods and cognitive function, only a few interventional studies were reported. This study aimed to investigate the effect of consuming 300 mg of egg yolk chol...

2019年7月に長野県松本市の健康増進プログラム参加者（40歳以上）を対象に，自記式食事歴法質問票，簡易の7日間食事記録票，生活習慣調査票による調査を実施した。 食塩摂取量（以下，SI）は，たんぱく質エネルギー比率（以下，P比），野菜摂取量（以下，VI）とは正相関，野菜料理出現回数とは相関なし，主食出現回数，夕食の料理多様性得点とは負相関であった。VIが多くてもSIが多くない者の食事特性に着目し，VI中央値362.6 g以上の74名を，SI中央値12.2 gで2群に分けた。「VI高・SI高」は「VI高・SI低」に比べ，P比がやや高い傾向で，生野菜出現回数は有意に多かった。 VI，SIともに多い者は副食が多いと考えられ，VIを確保しつつもSIを減らすには，副食過多でなく，主食の飯を中心に組み立...

In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during frozen storage was investigated. Major temperature-responsive factors included free amino acids (FAAs) and flavor nucleotides in fish fillets, which were identified using multidimensional infrared spectroscopy (MM-IR). The main FAA in tilapia fillet...

The capelin (Mallotus villosus) is a significant fish species with high nutritional value. This study comprehensively investigated the fingerprinting of the lipidome of its head, meat, roe, and viscera, based on an untargeted lipidomic strategy. Results showed that unsaturated fatty acids accounted for more than 55 % of the total fatty acids in the...

Capelin (Mallotus villosus) is a marine forage fish rich in polyunsaturated fatty acids, vitamins, and potassium. In this study, the distribution of macronutrients, Ca, K, Mg, Na, and P; trace elements, Al, Cu, Fe, Mn, Se, and Zn; and nonessential metals, As, Cd, Cr, Hg, and Pb in the head, muscle, roe, and viscera of the capelin was studied by app...

Abstract Phospholipid (PL) have favorable emulsification ability. The simultaneous application of PL and protein is one of the research hotspots. In this work, the impact of egg yolk PL (EPL), soyabean PL (SPL) and their concentrations on the fish oil-loaded PL/gelatin (GTN)-stabilized emulsions were studied. The results suggested that SPL/GTN-stab...

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality...

Egg protein is a remarkably abundant source of protein, with an amino acid score of 100 and the highest net protein utilization rate. However, there have been relatively fewer studies investigating the health benefits of egg protein. In this review, we have summarized the available information regarding the health benefits of egg proteins based on...

The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD), and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in scallop adductor muscle (SAM) were studied. The liquid chromatography and multidimensional infrared spectroscopy (MM-IR) were used. Compared with fresh SAM, the main FAAs were...

Phytosterols are functional ingredients with known efficacy and safety. Phytosterols are found as free sterols or as their esters with fatty acids. Although phytosterol esters are soluble in oil and have been used in many commercial foods, it has been difficult to similarly use free phytosterols since they are insoluble in water and practically ins...

This study conducted a nutritional evaluation of the head (OH), meat (OM), roe (OR), and viscera (OV) composition of rainbow smelt (Osmerus mordax). Results suggested that the OH, OM, OR, and OV had a high-protein (11.38 − 15.00 g/100 g, wet weight) and low-fat content (4.09 − 5.60 g/100 g, wet weight). The main lipid compositions in Osmerus mordax...

High-fructose diet (HFD), a cause of excessive obesity and destruction of the structure of the intestinal ecosystem, has become a common eating habit. This study aimed to explore the effect and mechanism of egg yolk phospholipids (EPLs) on improving obesity, intestinal short-chain fatty acids (SCFAs), and intestinal bacterial structure in rats indu...

Perturbed lipid metabolism leads to ectopic lipid accumulation in tissues, such as the liver, thereby causing nonalcoholic fatty liver disease (NAFLD) and negatively influencing circulating lipid profile-inducing dyslipidemia. Phospholipids (PLs) with special biological activity are used to treat chronic diseases such as cardiovascular and cerebrov...

Hyaluronan (HA) is present in all connective tissues and organs, including the skin and joint fluid. However, few clinical trials have comprehensively evaluated the impacts of oral HA on skin conditions, including wrinkles and moisturization. In this study, we conducted a placebo-controlled, randomized, double-blind trial of daily HA (120 mg) intak...

Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese peopl...

In this study，the sweet salad dressings were taken as the object to identify and analyze the fat content and its fatty acid composition for the building a quality evaluation model． The results showed that there were significant differences in fat content in different salad dressings． The fat content of salad dressing in QB and HS group were signifi...

Although egg white protein is known to have high nutritional function, little research has been conducted on its health benefits. Previous basic research studies have focused on the quality of egg white protein as a protein source, and it has been shown to increase body protein and muscle mass to a greater extent than casein, while decreasing body...

According to previous studies surveying dietary supplements for sports athletes, proteins and amino acids are mainly utilized to decrease post-training fatigue. Additionally, peptides as an intermediate product, composed of two or more amino acids, are well known as an anti-oxidative supplement that shows high absorbency. Egg White Peptide (EWP), p...

Eggshell membranes, the thin film lining the insides of eggshells, are constituted mostly from protein (eggshell membrane protein, ESM-P). The digestibility and dietary net protein utility of ESM-P are not known. ESM-P functions as a barrier to prevent foreign matter from reaching the egg white and yolk, so it would be expected not to decompose eas...

Background: We previously reported the abdominal fat-reducing effect of unheated egg white proteins (EWP); however, unheated egg white is actually rarely consumed. We thus investigated the effect of heated egg white on abdominal fat in rats. Methods: Male SD rats were divided into two groups that were allowed to consume different dietary prepara...

Purpose: To evaluate the effects of topical hyaluronan (HA) on corneal epithelial wound healing when administered with or without benzalkonium chloride (BAC). Methods: A cultured corneal epithelial cell line (HCE-T) was subjected to in vitro scratch assays and in situ epithelial migration was evaluated in organ-cultured rabbit corneas. The corneal...

Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challeng...

Abdominal fat accumulation causes metabolic syndrome, which is a cluster of metabolic abnormalities such as dyslipidemia, glucose intolerance, insulin resistance or hyperinsulinemia, and hypertension, leading to the development of diabetes and cardiovascular disease. Diets are known to contribute to the development or prevention of metabolic syndro...

Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for visceral fat reduction in the Japanese males with mild obesity. Methods Twenty-two Japanese adult males with a Bod...

The impact of an crlinolenic acid (ALA)-rich emulsion on blood pressure in hypertensive rats was assessed. Male, eight-week-old spontaneously hypertensive rats (SHR) were divided into four groups of six rats each to be fed different diets: control oil, ALA-rich oil, control oil emulsion or ALA-rich emulsion. The rats were fed their respective diets...

Objectives We aimed to determine whether the ingestion of acetic acid bacteria could reduce nasal discomfort. Methods We conducted a randomized double-blind placebo-controlled study. Eighty Japanese males and females (mean age: 38.6× 1.2 years) with complaints of daily nasal discomfort were randomly assigned to an acetic acid bacteria group or a co...

We studied the effect of egg white hydrolysate (EWH) on swimming endurance in mice. 7‐week‐old male ddY mice (28–30 g) were divided into three groups and fed an AIN‐93G diet supplemented with casein (n = 8), EWH (n = 7), or egg white protein (EWP, n = 8) for 14 days. From day 11, the mice underwent a swimming test daily with a weight load equivalen...

The effect of ingestion of acetic acid bacteria on alcoholic liver injury was evaluated. C57BL/6J mice (8 weeks old, male, 22-27 g) were divided into three groups: the control group (without ethanol), ethanol group (ethanol 2.5 g/kg), and ethanol + acetic acid bacteria group (ethanol 2.5 g/kg + acetic acid bacteria 10 mg). The mice were given three...

Mol. Nutr. Food Res. 2018, 62, 1700080. DOI: 10.1002/mnfr.201700080 Some natural compounds, such as resveratrol and quercetin, have been shown to control tumor‐suppressive and oncogenic miRNAs in a positive manner. In addition, some studies have raised the possibility that food‐derived miRNA and extracellular vesicles might function after oral inta...

Background: Previously, we reported that lactic fermented egg white (LE) improves visceral fat obesity. Objective: We excluded diagnosed patients with obesity, impaired glucose tolerance, dyslipidemia and hypertension in the previously published study and reanalysis was conducted for the purpose of prevention of metabolic syndrome. Methods: Partici...

Background It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-controlled design, we evaluated the effect of LE on viscer...

Egg-white protein (EWP) is known to reduce lymphatic TAG transport in rats. In this study, we investigated the effects of dietary EWP on body fat mass. Male rats, 4 weeks old, were fed diets containing either 20 % EWP or casein for 28 d. Carcass protein levels and gastrocnemius leg muscle weights in the EWP group were significantly higher than thos...

During the last decade, it has been uncovered that microRNAs (miRNAs), a class of small non-coding RNAs, are related to many diseases including cancers. With an increase in reports describing the dysregulation of miRNAs in various tumor types, it has become abundantly clear that miRNAs play significant roles in the formation and progression of canc...

Background Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels. Methods The study followed a double-blind, parallel-arm design and included 88 adult men with mild hyperch...

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats ( n=36 , 198±1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheat...

Background Mayonnaise is used widely in contemporary human diet with widespread use as a salad dressing or spread on breads. Vegetable oils used in its formulation may be a rich source of ω-6 PUFAs and the higher-PUFA content of mayonnaise may be beneficial in mediating a hypocholesterolemic effect. This study, therefore, evaluated the functionalit...

Hyaluronic acid is a constituent of the skin and helps to maintain hydration. The oral intake of hyaluronic acid increases water in the horny layer as demonstrated by human trials, but in vivo kinetics has not been shown. This study confirmed the absorption, migration, and excretion of (14)C-labeled hyaluronic acid ((14)C-hyaluronic acid). (14)C-hy...

Dietary egg white protein (EWP) decreases serum cholesterol levels. We previously showed that EWP decreased cholesterol absorption in the intestine. Rats subjected to permanent lymph duct cannulation were used to investigate the effects of dietary EWP on lipid transport. They were fed diets with 20% EWP and casein, and their lymph was collected to...

Hyaluronan (HA) is present in many tissues of the body and is essential to maintain moistness in the skin tissues, which contain approximately half the body's HA mass. Due to its viscosity and moisturizing effect, HA is widely distributed as a medicine, cosmetic, food, and, recently marketed in Japan as a popular dietary supplement to promote skin...

This study was conducted to investigate the efficacy of oral hyaluronic acid (HA) administration for osteoarthritis (OA) in knee joints. Sixty osteoarthritic subjects (Kellgren-Lawrence grade 2 or 3) were randomly assigned to the HA or placebo group. The subjects in the HA group were given 200 mg of HA once a day everyday for 12 months, while the s...

Guar gum has a well-recognized hypolipidemic effect. This effect is thought to be due to the physicochemical properties of guar gum, which may cause changes in adsorption of lipids or the viscosity of the intestinal contents. Guar gum is a non-specific absorption inhibitor of any type of lipid-soluble compound. Permanent lymph duct cannulation was...

We evaluated the toxicity of dietary hyaluronic acid (HYALURONSAN HA-LF, Kewpie Corporation, Tokyo, Japan) repeatedly consumed by rats over a period of 28 consecutive days. Twenty male and twenty female SD rats (7 weeks old) were divided 4 groups. The rats were fed a control diet containing 0, 0.04, 0.4, or 4% of hyaluronic acid for 28 days. The am...

Eggs are a popular source of dietary cholesterol, but their consumption does not necessarily result in an increased serum cholesterol concentration. We investigated the cholesterol-lowering activity of egg white protein (EWP) and its potential mechanism in rats. The consumption of EWP resulted in a decreased concentration of cholesterol in the seru...

Free plant sterols cannot be dissolved in oil or water. Using free plant sterols and egg yolks, we developed a plant sterol-egg yolk lipoprotein complex (PSY) that can be dispersed in water and considered suitable for use in processed foods. The cholesterol-lowering activity of PSY was equal to that of free plant sterols and plant sterol esters. Co...

Lymphatic recovery of cholesterol infused into the duodenum as bile salt micelles containing phosphatidylcholine (PC) was accelerated by the co-administration of phospholipase A2 in bile and pancreatic juice diverted rats. Previously we observed that cholesterol esterase, which has the ability to hydrolyze PC, caused the same effect under a similar...

Plant sterols are effective inhibitors of cholesterol absorption. Examination was made of the physiological effects of plant sterols and/or mayonnaise on this inhibition in rats. Male Wistar rats were divided into four groups (Control, PS, MS, MS+PS) and provided experimental diets for three weeks. The diets of two groups (PS, MS+PS) contained 0.5%...

For examination of the title parameters, study was made in which forty healthy male subjects (serum cholesterol concentration 170-309 mg/dL) were fed 0, 200, 400, 600, or 800 mg/day of free plant sterol supplemented in mayonnaise for 4 consecutive weeks. Only the 800 mg/day group significantly reduced serum cholesterol by the paired t-test (Exp.1)....

Free plant sterol-supplemented mayonnaise was examined for its capacity to lower serum cholesterol and evaluation was made of its mayonnaise. This evaluation was done via a double-blind, placebo-controlled study using forty-six normocholesterolemic and mildly hypercholesterolemic Japanese persons (total cholesterol ≥ 200 mg/dL) randomly divided int...

We confirmed that cholesterol esterase accelerated the incorporation of unesterified cholesterol solubilized in bile salt micelles into differentiated Caco-2 cells under various experimental conditions. Rat pancreatic juice and bovine cholesterol esterase increased the incorporation of micellar cholesterol into rat intestinal brush border membranes...

Mechanisms of acceleration of cholesterol absorption by cholesterol esterase were investigated in various experimental conditions. Lymphatic recovery of cholesterol intubated as a micellar solution containing phosphatidylcholine (PC) into the duodenum was enhanced by the co-administration of cholesterol esterase in rats drained of bile and pancreat...