九州大学 研究者情報
論文一覧
宮本 敬久(みやもと たかひさ) データ更新日:2019.10.03

教授 /  農学研究院 生命機能科学部門 食料化学工学講座


原著論文
1. Aye Thida Maunga,b, Tahir Noor Mohammadia, Satoko Nakashimaa, Pei Liua, Yoshimitsu Masudaa, Ken-ichi Honjoha, Takahisa Miyamotoa, Antimicrobial resistance profiles of Listeria monocytogenes isolated from chicken meat in Fukuoka, Japan, International Journal of Food Microbiology, doi.org/10.1016/j.ijfoodmicro.2019.05.016, 304, 49-57, 2019.09, [URL], In this study, the antimicrobial resistance profiles of L. monocytogenes isolated from chicken meat in Fukuoka in
2017 were compared with the isolates of 2012. A total of 85 and 50 chicken meat samples, including different
body parts, were collected from different supermarkets in Fukuoka in 2012 and 2017, respectively. Detection,
isolation, identification, and characterization of L. monocytogenes were performed according to the conventional
methods. Forty-five among 85 samples (53%) were positive for L. monocytogenes in 2012, while 12 among 50
samples in 2017 (24%) tested positive. One hundred fifty-three and 29 L. monocytogenes strains were isolated in
2012 and 2017, respectively. The serotypes of isolates in 2012 were 1/2a (21.5%), 1/2b (73.9%), 1/2c (1.5%),
and 4b/4e (3.1%). In contrast, the 2017 isolates showed 1/2a (48.3%) and 1/2b (51.7%) serotypes. While all
isolates in 2012 were positive for hlyA (listeriolysin O) in the PCR assay with hlyA primer set 7, only 17 hlyA
positive isolates were seen in 2017. Moreover, 75 isolates with different ribotypes in 2012 and 29 isolates in
2017, respectively, were tested for antimicrobial susceptibility by broth microdilution for 18 different antimicrobial
agents. Most of the 2012 and 2017 isolates displayed antimicrobial susceptibility. However, among the
2012 and 2017 isolates, 98.7% and 100% of the isolates were resistant to cefoxitin, 57.3% and 95.7% to fosfomycin,
72.0% and 82.6% to oxacillin, 8.0% and 17.4% to clindamycin, respectively. In addition, 2.7% of the
isolates in 2012 were resistant to flomoxef and 4.3% of the isolates in 2017 to linezolid. Multidrug resistance
(MDR) to 3 or more antimicrobials was observed in 35/75 (46.7%) isolates of 2012 and 19/23 (82.6%) in 2017.
Detection of antimicrobial resistance (AMR) genes by PCR showed that the resistant isolates of 2012 were
positive for mecA (96.3%) and ermC (83.3%), whereas the resistant isolates in 2017 screened positive for mecA
(94.7%) and mefA (25.0%). Other cfxA, ermA, ermB, fosA, fosB, and fosC genes were absent in the PCR assay for
any of the isolates. This study investigated for the first time the change in the L. monocytogenes contamination of
chicken meat and antibiotic resistance of the isolated L. monocytogenes strains in Fukuoka, Japan, in the course of
5 years. Although the contamination rate of L. monocytogenes in 2017 was found to be lower than that in 2012,
AMR of the isolates in 2017 was higher..
2. Apisada Kitichalermkiat1, Masahiro Kurahachi1, Ai Nonaka1, Motokazu Nakayama2, Kanami Shimatani2, Naofumi Shigemune2, Takashi Tsugukuni2, Jun Hitomi2, Jun Sato2, Takumi Sonoda2, Yoshimitsu Masuda1, Ken-ichi Honjoh1 and Takahisa Miyamoto, Effects of Epigallocatechin Gallate on Viability and Cellular Proteins of
Staphylococcus aureus, doi: 10.3136/fstr.25.277, 25, 2, 277-285, 2019.02, This study investigated the effect of epigallocatechin gallate (EGCg) on Staphylococcus aureus to
determine its mechanism of antibacterial action. Adsorption of EGCg on the cell envelope of S. aureus after
EGCg treatment was demonstrated using a FITC-labeled antibody specific to EGCg. After EGCg treatment
of S. aureus for 4 h, abnormalities in septum formation and cell segregation were observed at concentrations
greater than 250 mg/L, and debris presumed to arise from cell destruction or leakage of cytoplasmic materials
was observed around the cells at 500 mg/L. Two-dimensional electrophoresis of proteins prepared from
EGCg-treated S. aureus cells revealed the presence of 18 protein spots that disappeared or showed markedly
decreased intensity compared to those from control cells. These proteins included DnaK, elongation factor
G, DNA-directed RNA polymerase, l-lactate dehydrogenase, pyruvate dehydrogenase, and acetate kinase.
Furthermore, S. aureus showed decreased glucose uptake after EGCg treatment. These results suggest that
EGCg inhibits the functions of cell-envelope proteins, and it causes cellular damage and disruption of the
cells in S. aureus..
3. Xiaowen Cui, Chuanqi Hu, Liushu Ou, Yumiko Kuramitsu, Yoshimitsu Masuda, Ken-Ichi Honjoh, Takahisa Miyamoto, Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition, LWT, 10.1016/j.lwt.2019.02.056, 106, 194-200, 2019.06, [URL], Sodium chloride maintains osmotic pressure of living cells including bacteria. Heat treatment is common for decontamination of bacteria in food. In this study, effects of NaCl on heat resistance of Salmonella Typhimurium were investigated. After cultivation in TSB containing 0.5% (TSB), 4% (4SC) and 8% (8SC) NaCl, S. Typhimurium cells were heated at 60 °C for 20 min. Total viable counts including intact cells and injured but recoverable cells determined by the plating method using TSA of S. Typhimurium cultured in 4SC and 8SC were significantly higher than those of the cells cultured in TSB. Meanwhile, changes of gene transcription were analyzed by DNA microarray. Transcription of genes involved in the colanic acid synthesis largely increased after cultivation in 4SC and 8SC. The amount of colanic acid significantly increased in the cells cultured in 4SC compared to that in M9-glucose medium. After recovery culture for 3 h, the genes involved in the phage shock response strongly up-regulated, suggesting contribution of these gene products in recovery of heat injured cells. The outcome of this study contributes to understand the mechanism of cross protection in Salmonella..
4. Akihito Fujimoto, Keisuke Ito, Noriko Narushima, Takahisa Miyamoto, Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries, Journal of Bioscience and Bioengineering, 10.1016/j.jbiosc.2018.10.014, 127, 5, 575-581, 2019.05, [URL], Sourdough is a low-pH, fermented product prepared using lactic acid bacteria and yeast mixed with rye flour, wheat flour, and water. It is used and backslopped in bakeries because it enhances texture, flavor, and dough expansion of bread. Various lactic acid bacteria and yeasts have been identified in sourdough, especially in the West. However, microbial and physical characteristics of sourdough from Japan have not been investigated. Here, we characterized the microbial composition and food component characteristics of sourdough from four bakeries in Kansai region, Japan, and performed sensory and quality evaluation of baguettes enriched with 10% sourdough. We detected different species of lactic acid bacteria such as Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus pentosus, Lactobacillus vaccinostercus, Lactobacillus sanfranciscensis, and Lactobacillus sakei. The identified yeasts primarily included Saccharomyces cerevisiae, with Candida humilis detected in some samples. Components such as amino acids, lactic acid, acetic acid, ethanol, 3-methyl-1-butanol, ethyl acetate, and phenethyl alcohol differed among samples and distinctively affected flavor, quality, and aroma of sourdough-enriched baguettes. The different species of lactic acid bacteria and the ratio of lactic acid bacteria to yeasts possibly affected food components such as free amino acids, sugars, and organic acids via the Maillard reaction, which influences the savory aromas of bread. Future investigation of the effect of lactic acid bacteria will help to improve the overall quality of bread..
5. T. Noor Mohammadi, A. T. Maung, J. Sato, T. Sonoda, Yoshimitsu Masuda, Ken-Ichi Honjoh, Takahisa Miyamoto, Mechanism for antibacterial action of epigallocatechin gallate and theaflavin-3,3′-digallate on Clostridium perfringens, Journal of Applied Microbiology, 10.1111/jam.14134, 126, 2, 633-640, 2019.02, [URL], Aim: The purpose of this study was to clarify the mechanism of the antibacterial action of two high potential and natural food additives, epigallocatechin gallate (EGCg) and theaflavin-3,3′-digallate (TF3), on Clostridium perfringens. Methods and Results: Minimal inhibitory concentrations were determined by the serial dilution method. Afterwards, the cells were treated with 250 or 1000 mg l
−1
of EGCg and 125 or 500 mg l
−1
of TF3 and morphological changes were observed and cell sizes were also measured under fluorescence microscopy. Our results showed that TF3 had a twice stronger antibacterial activity than EGCg against C. perfringens. Phase-contrast and fluorescence microscopy confirmed that the bacterial cells elongated without DNA segregation and septum formation in the presence of 250 mg l
−1
EGCg. While in the higher concentration of EGCg and TF3, cell growth was suppressed. Bacterial cells reached to around 12 μm after the 24 h incubation with 250 mg l
−1
EGCg, but the cells were shorter than the control at 1000 mg l
−1
of EGCg. After washing and incubating the elongated cells in fresh medium, DNA segregated at 2 h of incubation. The average cell length decreased gradually and reached the normal size at 8 h. Conclusion: It seems that EGCg at a low concentration affected the proteins involved in the septum formation, DNA segregation and cell division. Furthermore, the high concentration of EGCg and TF3 seemed to cause stronger cellular damage to C. perfringens. Significance and Impact of the Study: These polyphenols are widely distributed in all higher plants especially in tea plants, and people tend to use natural food additives rather than synthetic ones. EGCg and TF3, as natural food additives, can prevent C. perfringens food poisoning along with other potential health benefits..
6. Ayumi Musou-Yahada, Ken-Ichi Honjoh, Kenta Yamamoto, Takahisa Miyamoto, Hideaki Ohta, Utilization of single nucleotide polymorphism-based allele-specific PCR to Identify shiikuwasha (citrus depressa hayata) and calamondin (Citrus madurensis Lour.) in processed juice, Food Science and Technology Research, 10.3136/fstr.25.19, 25, 1, 19-27, 2019.01, [URL], To develop a method for the identification of shiikuwasha (Citrus depressa Hayata) and calamondin (Citrus madurensis Lour.), trnL-trnF and trnT-trnL intergenic spacer regions of their chloroplast DNA were amplified using PCR and the nucleotide sequences were determined. In each region, a single nucleotide polymorphism (SNP) site specific to the respective citrus species (shiikuwasha and calamondin) was found. For species discrimination using PCR, two forward primers containing the allele-specific SNP site at the 3’-end and a mismatched nucleotide at the 3
rd
base from the 3’-end were designed. The allele-specific forward primers specific to shiikuwasha and calamondin were respectively designated CiDeLF-F and CiMaTL-F. To confirm the specificity of the designed primers, PCR was carried out with DNA prepared from citrus peel or hand-squeezed juice as the template. Results showed that shiikuwasha and calamondin fruits and juices were identifiable by PCR using the allele-specific primers. Furthermore, this allele-specific PCR method can be applied to industrially processed and concentrated juice by amplifying DNA in advance..
7. Hoang Minh Son, Hoang Minh Duc, Yoshimitsu Masuda, Ken-Ichi Honjoh, Takahisa Miyamoto, Application of bacteriophages in simultaneously controlling Escherichia coli O157:H7 and extended-spectrum beta-lactamase producing Escherichia coli, Applied Microbiology and Biotechnology, 10.1007/s00253-018-9399-1, 102, 23, 10259-10271, 2018.12, [URL], Shiga toxin-producing Escherichia coli (STEC) O157:H7 and extended-spectrum beta-lactamase (ESBL) producing E. coli (ESBLEC) are important bacteria of public health concern and frequently isolated from raw beef products. Bacteriophage-based methods have been increasingly exploited to control bacterial contamination in meats. Here, we describe the isolation, characterization, and application of a lytic phage PE37 for the simultaneous bio-control of STEC O157:H7 and ESBLEC. Phage PE37, isolated from the bovine intestine, was morphologically characterized as a member of the Myoviridae family, with a broad host range and great stability under various stress conditions. Sequencing analysis revealed that the genomic DNA of phage PE37 contains genes that contribute to virion structure, replication, assembly, and host lysis. PE37 significantly reduced the viable counts of STEC O157:H7 by 4.9 and 2.6 log CFU/mL in broth after 6 h of incubation at 25 and 8 °C, respectively. Application of phage PE37 to raw beef artificially contaminated with STEC O157:H7 resulted in significant reductions in the viable counts by 2.3 and 0.9 log CFU/piece after 24 h of storage at 25 and 8 °C, respectively. Treatment of raw beef contaminated with a bacterial cocktail of STEC O157:H7 and ESBLEC with PE37 also significantly decreased the viable counts of the bacterial mixture by 1.4 and 1.0 log CFU/piece after 24 h of incubation at 25 and 8 °C, respectively. These findings suggest that bacteriophage PE37 may be a potential bio-agent for controlling STEC O157:H7 and ESBLEC contamination in raw beef..
8. Ken–ichi HONJOH*, Hitomi OKANO1, Aya KAWABATA1, Masaru KUROKAWA1, Taiki KIMURA1, Takeshi MACHIDA2, Yoshimitsu MASUDA and Takahisa MIYAMOTO, Freezing Tolerance of Lactuca sativa and Induction of CBF and GolS Genes during Cold Treatment, J. Fac. Agr., Kyushu Univ, 63, 2, 249-257, 2018.09, [URL], Plants respond to several environmental changes such as low– and high–temperatures, drought, flood,
and so on, leading to development of stress tolerance. Acquisition abilities of freezing tolerance of three
lettuce cultivars were investigated. All the investigated cultivars showed improvement of freezing tolerance
at –3°C after exposure to non–freezing low–temperature at 2°C for 7 days. Out of them, papa lettuce cultivar
was used to investigate expression levels of cold–responsive genes. The cultivar showed induction of
CBF and GolS genes, which are well known as cold–responsive genes in other plants, during cold treatment.
These results showed that lettuce has at least one cold–responsive signal pathway, suggesting a possibility
that genetical modification might enhance the freezing tolerance..
9. Xiao–guang ZHANG1,2,*, Sachiko TSUJI2, Hayato KITAOKA2, Mitsuru TAMAI2, Hiroshi KOBAYASHI3, Ken–ichi HONJOH4 and Takahisa MIYAMOTO4, Preparation and Characterization of Monoclonal Antibodies Suitable for Detection of Foodborne Pathogens by Biosensor, J. Fac. Agr., Kyushu Univ., 63, 2, 319-330, 2018.09, [URL], Monoclonal antibodies (MAbs) for detection of Escherichia coli O157:H7 (O157:H7), Salmonella
Enteritidis (SE) and Listeria monocytogenes (LM) using surface plasmon resonance (SPR) biosensor
were prepared and characterized. Indirect enzyme–linked immunosorbent assay (ELISA) and SPR biosensor
were used for screening of the hybridoma cells secreting MAbs specific to the pathogens. Based on the
reactivity of MAbs against the target pathogens by SPR biosensor, MAbs were selected. For O157:H7, the
clones 3–11B–3F–8 and 3–11B–3F–11, which culture supernatants reacted strongly with boiled O157:H7
and sonicated O157:H7 cells were obtained and their culture supernatants were used for purification of
anti–O157:H7 MAb. For SE, the clone 1–11G–8, which generated high response to sonicated SE cells and
the lowest response to the sonicated mixture cells was obtained and the culture supernatant was used for
purification of anti–SE MAb for detection of sonicated SE cells. The clone of 3–5H–3F was found with high
reactivity against boiled SE and very low against the other boiled samples and was selected for purification
of anti–SE MAb for detection of boiled SE cells. For LM, the clone of 2F6–7 that reacted strongest with
boiled LM 4b was obtained and the culture supernatant was used for purification of anti–LM 4b MAb. The
clone of 13H9–2 was found to generate almost greatest response against sonicated LM 1/2a and low response
to sonicated L. innocua. Moreover, this MAb reacted strongly with boiled LM 4b without cross–reactivity
against the other bacteria. This clone was selected for purification of anti–LM MAb for the detection of sonicated
LM 1/2a or LM 4b cells and boiled LM 4b cells. Although MAbs for LM showed cross–reactivity
against L. innocua, the MAbs obtained after screening by the combined method showed a capacity to detect
target pathogens by using SPR biosensor as well as ELISA. These MAbs are useful for detection of pathogens
by biosensor and are expected to contribute to the development of rapid detection of the pathogens..
10. XIAOWEN CUI, HSU-MING SHERMAN WEN, YOSHIMASA KINOSHITA, SHOTA KOISHI, CHIKA ISOWAKI, LIUSHU OU, YOSHIMITSU MASUDA, KEN-ICHI HONJOH, TAKAHISA MIYAMOTO, Role of Phage Shock Protein in Recovery of Heat-injured Salmonella, Biocontrol Science, https://doi.org/10.4265/bio.23.17, 23, 1, 17-25, 2018.03.
11. 宮本敬久, サルモネラの加熱損傷・修復の特性とメカニズム, 日本食品科学工学会誌, 65, 2, 80-86, 2018.02.
12. Hoang Minh Duc, Hoang Minh Son, Ken-ichi Honjoh, Takahisa Miyamoto, Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat, LWT - Food Science and Technology, https://doi.org/10.1016/j.lwt.2018.01.072, 91, 353-360, 2018.05, Chicken meats are considered as main sources associated with Salmonella infections in humans. In this study,
lytic phages against Salmonella were isolated and examined for their efficacy to control Salmonella. Eighteen lytic
phages were isolated from raw chicken skin and gizzard. Five phages belonging to Myoviridae and Siphoviridae
families were characterized and selected for bacterial challenge tests. The treatment of raw chicken breast
samples contaminated with S. Enteritidis and S. Typhimurium at 8 °C by the cocktail of five phages significantly
reduced (P < 0.05) viable counts by 1.41 and 1.86 log CFU/piece, respectively. When incubated at 25 °C, the
highest reductions of viable counts of S. Enteritidis and S. Typhimurium in the phage-treated samples were 3.06
and 2.21 log CFU/piece, respectively (P < 0.05). These data suggested that the phages isolated from raw
chicken meats are potential agents for controlling Salmonella in raw meats..
13. Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, and Takahisa Miyamoto, Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials, Journal of Bioscience and Bioengineering
, 125, 1, 97-104, 2018.01, Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the
action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour,
wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial
behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two
different rye and wheat flours during the 6-day fermentation period. Comparisons were made for two types of rye and
wheat flours, using different production sites and different milling, distribution, and storage conditions. The microbial
count was evaluated using different culture media. All sourdough types showed a significant increase in lactic acid levels
on fermentation day 2 and a decrease in free amino acid levels on day 4. Low overall lactic acid production and little
fluctuation in sugar levels occurred in sourdough made from French ingredients. For sourdough made from Japanese
ingredients, sugar levels (chiefly glucose, sucrose, and maltose) declined on fermentation day 1, increased on day 2, and
declined by day 5. With the French ingredients, no yeast cells were detected until day 3, and many acid precursors of
sourdough flavor components were detected. Yet with the Japanese ingredients, 106/g yeast cells were detected on days
3e5, as well as sourdough-flavor esters and alcohols. Differences in raw material quality affected the microbial behavior
and changes in food constituents during the fermentation process and, consequently, the sourdough flavor.
14. Furuta M, Nasu T, Umeki K, Hoang Minh D, Honjoh K, Miyamoto T, Characterization and Application of Lytic Bacteriophages against Campylobacter jejuni Isolated from Poultry in Japan, Biocontrol Science, 22, 4, 218-221, 2017.12.
15. Jun Sato, Motokazu Nakayama, Ayumi Tomita, Takumi Sonoda, Motomitsu Hasumi, Takahisa Miyamoto, Evaluation of repetitive-PCR and matrixassisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) for rapid strain typing of Bacillus coagulans, PLOS one, https://doi.org/10.1371/journal.pone.0186327, 12, 10, e0186327, 2017.11, In order to establish rapid and accurate typing method for Bacillus coagulans strains which
is important for controlling in some canned foods and tea-based beverages manufacturing
because of the high-heat resistance of the spores and high tolerance of the vegetative cells
to catechins and chemicals, matrix-assisted laser desorption/ionization time-of-flight mass
spectrometry (MALDI-TOF MS) and repetitive-PCR (rep-PCR) were evaluated. For this purpose,
28 strains of B. coagulans obtained from various culture collections were tested. DNA
sequence analyses of the genes encoding 16S rRNA and DNA gyrase classified the test
strains into two and three groups, respectively, regardless of their phenotypes. Both MALDITOF
MS and rep-PCR methods classified the test strains in great detail. Strains classified in
each group showed similar phenotypes, such as carbohydrate utilization determined using
API 50CH. In particular, the respective two pairs of strains which showed the same metabolic
characteristic were classified into the same group by both MALDI-TOF MS and rep-
PCR methods separating from the other strains. On the other hand, the other strains which
have the different profiles of carbohydrate utilization were separated into different groups by
these methods. These results suggested that the combination of MALDI-TOF MS and rep-
PCR analyses was advantageous for the rapid and detailed typing of bacterial strains in
respect to both phenotype and genotype..
16. Xiaoguang Zhang, Sachiko Tsuji, Hayato Kitaoka, Hiroshi Kobayashi, Mitsuru Tamai, Ken-Ichi Honjoh, Takahisa Miyamoto, Simultaneous Detection of Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes at a Very Low Level Using Simultaneous Enrichment Broth and Multichannel SPR Biosensor, Journal of Food Science, 10.1111/1750-3841.13843, 82, 10, 2357-2363, 2017.10.
17. 三島朋子・芳住あさこ・山川真美・宮地夏海・城戸希望・本城賢一・宮本敬久, 異なる素材表面に付着させたサルモネラに対するショ糖パルミチン酸エステル,マイクロバブルおよび微酸性次亜塩素酸水の併用効果, 九州大学大学院 農学研究院学芸雑誌, 72, 2, 53-60, 2017.09,   ショ糖パルミチン酸エステルおよびマイクロバブルと微酸性次亜塩素酸水(SAHW)の併用効果を、付着状態と浮遊状態のSalmonella Enteritidis に対して調べた。さらにタンパク質保持力の異なるニトロセルロース膜、PVDF膜、Hybond-N+膜に付着させたS. Enteritidisに対する併用効果をキャベツに付着させた場合と比較検討した。浮遊状態では、マイクロバブルを発生させた100mg/Lのショ糖パルミチン酸エステルで処理してもS. Enteritidisはほとんど損傷しないことが示された。これに対して0.5 mg/L SAHWで単独処理した場合にはTSAによる生菌数が3 logと大きく低下したが、ショ糖パルミチン酸エステル処理後にSAHW処理した場合には、TSAによる生菌数の低下は、1.6 logで、SAHW単独処理よりも少なかった。
キャベツの葉、ニトロセルロース膜、PVDF膜、およびHybond-N+膜に付着させたS. Enteritidisに対するショ糖パルミチン酸エステルおよびSAHW処理の効果を調べた結果、キャベツに付着させたS. Enteritidisではショ糖パルミチン酸エステル単独処理、SAHW単独処理および併用処理で、TSAによる生菌数がコントロールに比べ、0.3、1.3、1.3 logそれぞれ低下した。しかし、同様の処理後には、TSAによる生菌数が、ニトロセルロース膜付着菌では、0.7、3.2、4.2 log、PVDF膜に付着させた場合には、0.6、1.2、2.3 log、Hybond-N+膜付着菌では0.7、1.0、0.9 logそれぞれ低下した。PVDF膜などを用いた付着細菌のモデル系は、常在菌が存在しないため付着させる菌数をコントロールしやすく、また表面の観察がしやすいといった利点があり、付着菌に対する殺菌機構の解明に有用であると考えられる。
.
18. 中山 素一,佐藤 惇,富山大輔,香月真央,二石彩映,宮本敬久, Escherichia coliに対するEGCgの抗菌作用機構についての分子生物学的検討, 防菌防黴学会誌, 45, 8, 393-402, 2017.08, 大腸菌のEGCgによる菌体損傷は処理1時間程度では非選択培地で回復可能な損傷であったが、処理4時間を経過すると回復しなかった。EGCgの大腸菌に対する抗菌作用機構解明のため、EGCgで1時間処理した菌体から RNAを調製してDNAマイクロアレイ解析によりストレス応答等のEGCg処理による遺伝子発現に対する影響を網羅的に調べた。EGCg処理により転写量が増加した遺伝子は34個、減少した遺伝子は8個であった。リアルタイムPCRでも2倍以上の増加が確認され、かつ欠損株でMICが低下しEGCgの感受性が上がった遺伝子は、mdtA、yhdV、yhfY、の3遺伝子であった。また、mdtBは、リアルタイムPCRで2倍以上の発現量の向上が確認されなかった一方で、欠損株ではEGCgに対する感受性の向上が認められた。以上の結果から、ストレス応答系としてBaeSRシステムが誘導され、RND型多剤トランスポーターmdtABCがEGCgに対する耐性に寄与しているものと考えられた.
19. Takahisa Miyamoto, Xiaoguang Zhangb,, Development of novel monoclonal antibodies directed against catechins for investigation of antibacterial mechanism of catechins, Journal of Microbiological Methods, http://dx.doi.org/10.1016/j.mimet.2017.03.014, 137, 6-13, 2017.03, Catechins are major polyphenolic compounds of green tea. To investigate mechanism for antibacterial action of
catechins, 11 monoclonal antibodies (MAbs) were raised against a 3-succinyl-epicatechin (EC)-keyhole limpet
hemocyanin (KLH) conjugate. Amino acid sequences of variable regions determined for MAbs b-1058, b-1565,
and b-2106 confirmed their innovative character. MAb b-1058 strongly interacted with its target substances in
the following order of magnitude: theaflavin-3,3′-di-O-gallate (TFDG) > theaflavin-3-O-gallate
(TF3G) ≥theaflavin-3′-O-gallate (TF3’G) > gallocatechin gallate (GCg) > penta-O-galloyl-β-D-glucose
(PGG) > epigallocatechin gallate (EGCg), as determined using surface plasmon resonance (SPR) on MAbimmobilized
sensor chips. The affinity profiles of MAbs b-1058 and b-2106 to the various polyphenols tested
suggested that flavan skeletons with both carbonyl oxygen and hydroxyl groups are important for this
interaction to take place. S. aureus cells treated with EGCg showed green fluorescence around the cells after
incubation with FITC-labeled MAb b-1058. The fluorescence intensity increased with increasing concentrations
of EGCg. These MAbs are effective to investigate antibacterial mechanism of catechins and theaflavins..
20. 中山素一, Takahisa Miyamoto, Alicyclobacillus acidocaldariusおよびその近縁菌の酸性飲料での増殖性評価, 日本食品科学工学会誌, 63, 11, 520-528, 2016.11.
21. Md Tariqul Islam, Aya Ogura, Chikako Machida, Noriko Morinaga, Ken-ichi Honjoh, Takahisa Miyamoto, Effects of ε-polylysine and Milk Serum Protein on the Attachment and Decontamination of Salmonella Enteritidis on Lettuce and Radish Sprouts, Food Science and Technology Research, 10.3136/fstr.22.703, 22, 5, 703-711, 2016.10.
22. 古田 宗宜, 奈須 敬之, Hoang Minh Duc, 梅木 晃一, Honjoh, K., 宮本 敬久, 食品から分離されたカンピロバクターにおけるRandom Amplified Polymorphic DNA (RAPD) 法および自動化リボタイピング法による遺伝子型別
, 日本防菌防黴学会誌, 44, 10, 515-519, 2016.10.
23. 三島朋子, 島本美紗子, 城戸希望, Honjoh, K., Takahisa Miyamoto, 栽培段階におけるホウレンソウのサルモネラ汚染とその生残性, 九州大学大学院農学研究院学芸雑誌, 71, 2, 37-45, 2016.09.
24. FUYUKI AOYAMA, Takahisa Miyamoto, Development of a DNA Array for the Simple Identification of Major Filamentous Fungi in the Beverage Manufacturing, Biocontrol Science, 21, 3, 161-172, 2016.06, Filamentous fungi were isolated from the indoor environment of a soft drink manufacturing
plant and ordinary residences. The isolated strains were identified based on morphological
observation and the nucleotide sequences of the region near the D2 region of the 26S rDNA.
Three genera (Aspergillus, Penicillium, and Cladosporium) accounted for 48.1% of the fungal
strains detected in the manufacturing plant and 75.3% in residences. A DNA array for identification
of 15 genera and 26 species of filamentous fungi that were most frequently isolated from the
manufacturing plant was developed. Genus- and species-specific probes with 13- to 20-mer were
designed on the basis of the nucleotide sequences in the D2 region. The probes were affixed to
a microscope slide after modifying an amino group at the 5’or 3’end. To prevent erroneous identification,
2 or 3 probes were designed for each of the target genera and species. The developed
DNA array method correctly identified 9 genera (Alternaria, Aureobasidium, Cladosporium,
Curvularia, Exophiala, Fusarium, Penicillium, Phoma, and Trichoderma) and 26 species belonging
to 6 genera (Aspergillus, Neosartorya, Byssochlamys, Talaromyces, Paecilomyces, and
Purpureocillium) in the strains isolated from the indoor environment. Identification results
obtained by this DNA array method of fungi isolated from the manufacturing plant were consistent
with those by the conventional method..
25. Rui Li a, Xiao Tan, Jie Xiao, Hongxun Wang, Zhiguo Liu, Min Zhou , Wanglai Bi, Takahisa Miyamoto, Molecular screening and characterization of Shiga toxin-producing Escherichia coli in retail foods, Food Control, http://dx.doi.org/10.1016/j.foodcont.2015.07.045, 60, 180-188, 2016.06, Shiga toxin-producing Escherichia coli (STEC) strains are one of the most important recently emerged
groups of food borne pathogens. This study investigated the prevalence of molecular markers for STEC
and characteristics of E. coli O157 isolates from foods sold at retail markets in Wuhan, China. A total of
489 samples (350 meat products and 139 raw vegetables) were purchased from 22 large scale markets
between July of 2011 and September of 2013. The meat samples consisted of frozen chicken products,
raw pork, raw beef, frozen fish products and processed duck products. The raw vegetable samples
consisted of lettuce, bok choy, radish, spinach, cucumber, and tomato. Shiga toxin genes (stx1 and stx2)
and an O-group marker of the seven main pathogenic STEC serogroups (O157, O26, O45, O103, O111,
O121, and O145) were detected in the samples by using PCR. 100% agreement was obtained between the
results of the PCR targeting for wzyO157 and the PCR targeting for rfbEO157 gene. The result demonstrated
that PCR assay targeting for wzyO157 gene can be employed as an effective screening method for E. coli
O157 in food sample. In the study, E. coli O157 and non-O157 STEC were detected in 55 (11.2%) and 75
(15.3%) samples by PCR screening, respectively. There was significant difference in the occurrence of STEC
contamination between supermarkets (19/127, 15.0%) and open markets (111/362, 30.7%) (P < 0.05). Out
of 489 samples, 5 samples carried O45, 1 sample carried O145 and 1 sample carried O111. Markers for
O103, O26 and O121 were not detected. This result differed from other reports. Immunomagnetic separation
based cultivation technique was used to isolate E. coli O157 from 27 food samples collected in
2013. Finally 7 E. coli O157 isolates were obtained. Among the 7 isolates, the prevalent stx genotype was
stx1a and stx2a. Four E. coli O157 strains exhibited toxic effects on Vero cells, while 3 isolates had no
detectable cytotoxicity effects even though they contained stx genes. All E. coli O157 isolates were sensitive
to the 12 antimicrobials tested except for roxithromycin. There are some inconsistencies between
the PCR screening and culture results. Characteristics of STEC isolates should be evaluated and considered
for monitoring STEC contamination in foods..
26. Ken-ichi Honjoh, Yuri Iwaizako, Yin Lin, Nobuyuki Kijima, Takahisa Miyamoto, Possibilities for Contamination of Tomato Fruit by Listeria monocytogenes during Cultivation, Food Science and Technology Research, 10.3136/fstr.22.349, 22, 3, 349-357, 2016.05.
27. Hoang Minh Duc, Hoang Minh Son, Ken-ichi Honjoh, Takahisa Miyamoto, Isolation and bio-control of Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli contamination in raw chicken meat by using lytic bacteriophages., LWT - Food Science and Technology, 10.1016/j.lwt.2016.04.013, 71, 339-346, 2016.04.
28. Hoang Minh Son, Hoang Minh Duc, Honjoh, K., Takahisa Miyamoto, Identification of the newly identified subtilase cytotoxin-encoding gene (subAB2-2) among clinical Shiga toxin-producing Escherichia coli isolates, Canadian Journal of Microbiology, 10.1139/cjm-2015-0519, 61, 12, 990-994, 2015.10, Subtilase cytotoxin (SubAB) is an important virulence factor of eae-negative Shiga toxin-producing
Escherichia coli (STEC). Three variants of SubAB-encoding genes have been reported in the literature; however, the
newly described subAB variant (subAB2-2).
29. Fuyuki Aoyama, Takahisa Miyamoto, Development of polymerase chain reaction and multiplex polymerase chain reaction for simple identification of thermoanaerobic spore-forming bacteria, Food Science and Technology Research, 10.3136/fstr.21.531, 21, 4, 531-536, 2015.08, Thermoanaerobic spore-forming bacteria such as Thermoanaerobacter, Moorella, Thermoanaerobacterium, and Caldanaerobius produce spores with extremely high resistance to heat and are known to spoil various sealed, sterile drinks, in particular, low-acid drinks distributing at high temperature, such as canned coffee containing milk. These bacteria are hard to handle and to identify on the basis of traditional biochemical characteristics. We have developed novel primers for single and multiplex PCR method for rapid and simple identification of these bacteria at the genus level. They were correctly identified approximately 2 h after DNA extraction among 86 strains of 35 species of gram-positive and –negative bacteria including various spore-forming bacilli. Furthermore, new LAMP primers have been designed to develop a specific detection method for T. mathranii and T. thermocopriae, the most problematic microbes in food industries, because of their extremely high resistance against heat and various antibacterial agents. Our LAMP method using the novel primers was easy to detect these microbes. Our present methods effectively improve the complicated procedures in quality control of raw materials and products in food industry..
30. Motokazu Nakayama, Daisuke Tomiyama, Naofumi Shigemune, Asako Mitani, Wenjie Xu and Takahisa Miyamoto, Cell surface Hydrophobicity Contributes to Lactobacillus Tolerance to Antibacterial Actions of Catechins, Food Science and Technology Research, doi: 10.3136/fstr.21.583, 21, 4, 583-588, 2015.08, Although most Gram-positive bacteria are sensitive to epigallocatechin gallate (EGCg), some species of lactic
acid bacteria (LAB) are highly tolerant. The mechanism of LAB tolerance to the antibacterial action of EGCg
was investigated. LAB strains with three different cell wall composition types were used: Lactobacillus plantarum
NBRC15891 (meso-DAP-type), Lactobacillus fermentum NBRC15885 (Orn-type), and Lactobacillus delbrueckii
NBRC3073 (Lys-type). The minimum inhibitory concentration of EGCg for L. plantarum NBRC15891, L. fermentum
NBRC15885, and L. delbrueckii NBRC3073 were >1000, >1000, and 500 μg/mL at pH 6.5, respectively. The cell
surface hydrophobicity (CSH), and contents of extracellular polymeric substances (EPS) and teichoic acid of these
strains suggested that strains with low CSH and producing greater amounts of EPS are highly resistant to EGCg at
pH 6.5. After EGCg treatment, the membrane potential decreased in strains with high susceptibility to EGCg. Our
findings suggested that LAB characterized by high EPS level and low CSH are resistant to EGCg at pH 6.5..
31. Motokazu NAKAYAMA, Daisuke TOMIYAMA, Keisuke IKEDA, Mao KATSUKI, Ai NONAKA, Takahisa Miyamoto, Antibacterial Effects of Monoglycerol Fatty Acid Esters and Sucrose Fatty Acid Esters on Bacillus spp., Food Science and Technology Research, 10.3136/fstr.21.431, 21, 3, 431-437, 2015.06, Fatty acid esters are food additives with strong antibacterial activity against spore forming bacteria. The antibacterial activity of monoglycerol fatty acid esters (MG) and sucrose fatty acid esters (SE) with various fatty acid chain lengths was systematically investigated on four typical Bacillus species: B. cereus, B. subtilis, B. megateirum and B. coagulans. Monoglycerol monolaurate (MG12) and monoglycerol monomyristate (MG14) showed relatively strong bactericidal effects on vegetative cells of these spesies among the MGs tested at both pH6.0 and pH8.0. Different SEs showed bactericidal effects on different species at pH6.0, while they had no antibacterial effects on the three species except for B. coagulans at pH8.0. SE showed antibacterial effects on vegetative cells of these species as is the case of MG. In addition, it was found that MG and SE showed strong antibacterial effects on both B. cereus and B. subtilis in logarithmic phase of growth, and antibacterial activity of MG continued longer than that of SE..
32. 宮本敬久, カテキン類の抗菌作用機構, ソフトドリンク技術資料, 3, 375-394, 2015.06.
33. Motokazu nakayama, Kanami Shimatani, Tadahiro Ozawa, Naofumi Shigemune, Daisuke Tomiyama, Koji Yui, Mao Katsuk, Keisuke Ikeda, Ai Nonaka, Takahisa Miyamoto, Mechanism for the antibacterial action of epigallocatechin gallate (EGCg) on Bacillus subtilis,, Bioscience, Biotechnology, and Biochemistry, 10.1080/09168451.2014.993356, 79, 5, 845-854, 2015.05, Catechins are class of polyphenols and have high anti-bacterial activity against various microorganisms. Here we report the mechanism for antibacterial activity of EGCg against Gram-positive bacteria Bacillus subtilis, which is highly sensitive to EGCg. Transmission electron microscope analysis revealed that deposits containing EGCg were found throughout the cell envelope from the outermost surface to the outer surface of cytoplasmic membrane. Aggregating forms of proteins and EGCg were identified as spots that disappeared or showed markedly decreased intensity after the treatment with EGCg compared to the control by two-dimensional electrophoresis. Among the identified proteins included 4 cell surface proteins, such as oligopeptide ABC transporter binding lipoprotein, glucose phosphotransferase system transporter protein, phosphate ABC transporter substrate-binding protein, and penicillin-binding protein 5. Observations of glucose uptake of cells and cell shape B. subtilis after the treatment with EGCg suggested that EGCg inhibits the major functions of these proteins, leading to growth inhibition of B. subtilis..
34. 本城 賢一, 町田 豪, 菅向志郎, 宮本 敬久, 酵母の凍結ストレス耐性改善へのアプローチ , 低温生物工学会誌, 61, 1, 13-17, 2015.04.
35. Son Hoang Minh, Etsuko Kimura, Duc Hoang Minh, Ken-ichi Honjoh, Takahisa Miyamoto, Virulence characteristics of Shiga toxin-producing Escherichia coli from raw meats and clinical samples, Microbiology and Immunology, 10.1111/1348-0421.12235., 59, 3, 114-122, 2015.03.
36. Md Tariqul Islam, Akinobu Oishi, Chikako Machida, Aya Ogura, Shoken Kin, Ken-ichi Honjoh, Takahisa Miyamoto, Combined effects of selected food additives on adhesion of various foodborne pathogens onto microtiter plate and cabbage leaves , Food Control, 10.1016/j.foodcont.2014.05.034, 46, 233-241, 2014.12.
37. Ken-ichi Honjoh, Tomoko Mishima, Nozomi Kido, Misako Shimamoto, Takahisa Miyamoto, Investigation of possible contamination routes of Salmonella via soils and the effects of mulch for avoiding its contamination to leafy lettuce plants during cultivation, Food Science and Technology Research, 20, 5, 961-969, 2014.09.
38. Takahisa Miyamoto, Seiyo Toyofuyku, Motokzu Nakayama, Ken-ichi Honjoh, Specific inhibition of cytotoxicity of Shiga-like toxin 1 of enterohemorrhagic Escherichia coli by gallocatechin gallate and epigallocatechin gallate, Food Control, http://dx.doi.org/10.1016/j.foodcont.2014.02.017, 42, 263-269, 2014.08.
39. Xiaoguang Zhang, Takahisa Miyamoto, Ken-ichi Honjoh, Development of a Simultaneous Detection Method for Foodborne Pathogens Using Surface Plasmon Resonance Biosensors, Food Science and Technology Research, 10.3136/fstr.20.317, 20, 2, 317-325, 2014.03.
40. Toshihiko Fukuda, Takahisa Miyamoto, Tanaka Mitsuru, Toshiro Matsui, Attenuation of L-Type Ca2+ Channel Expression and Vasomotor Response in the Aorta with Age in Both Wistar-Kyoto and Spontaneously Hypertensive Rats, PLoS ONE, 10.1371/journal.pone.0088975, 9, 2, e88975, 2014.02.
41. Xiaoguang Zhang, Sachiko Tsuji, 本城 賢一, 宮本 敬久, Effects of Pretreatments on Detection of E. coli O157:H7 by SPR Biosensor, Journal of the Faculty of Agriculture, Kyushu University
,  Vol. 58, , No. 2 , 307-312, 2013.09.
42. 中山素一, 細谷幸一, 朱丹, 佐藤豊樹, 宮本 敬久, 低酸・低塩ドレッシングにおけるLactobacillus fructivoransの制御, 日本食品科学工学会誌, 60, 4, 165-172, 2013.04.
43. Motokazu Nakayama, Kanami Shimatani, Tadahiro Ozawa, Naofumi Shigemune, Takashi Tsugukuni, Daisuke Tomiyama, Masahiro Kurahachi, Ai Nonaka, Takahisa Miyamoto, A study of the antibacterial mechanism of catechins: Isolation and identification of Escherichia coli cell surface proteins that interact with epigallocatechin gallate, Food Control, 10.1016/j.foodcont.2013.03.016, 33, 2, 433-439, 2013.03.
44. Miyamoto, T., Mekada, Y., Kurahachi, M., Umeno, M., Nakayama, M., Shigemune, N., Tsugukuni, T, Tokuda, H., Tachibana, H., Honjoh, K., A highly sensitive method for quantifying gallocatechin gallate and its epimer using a catechin-specific peptide , Food Control , 29, 1, 162-166, 29(1), 162-166(2013.01), 2013.01.
45. Mishima, T., Kido, N., Nakashima, S., Yamakawa, M., Miyaji, N., Soli, K.W., Honjoh, K., Md. Bari, L. and Miyamoto, T., Investigation of possible situation of internalization of salmonella enteritidis in tomato fruits and bacterial survival during tomato plant cultivation, Food Sci. Technol. Res., 18, 6, 869-877, 18(6):869-877(2012.11), 2012.11.
46. Machida, T., Ishibashi, A., Kirino, A., Sato, J., Kawasaki, S., Niimura, Y., Honjoh, K., Miyamoto, T., Chloroplast NADPH-Dependent Thioredoxin Reductase from Chlorella vulgaris Alleviates Environmental Stresses in Yeast Together with 2-Cys Peroxiredoxin, PLoS ONE, 10.1371, 7, 9, e45988 , 7(9),e45988 (2012.09), 2012.09, [URL].
47. Eui-Baek Byun, Takahisa Miyamoto, Toshiro Matsui, A procyanidintrimer,C1,promotesNOproductioninrataorticendothelial cells via both hyperpolarizationandPI3K/Aktpathways, EuropeanJournalofPharmacology, http://dx.doi.org/10.1016/j.ejphar.2012.07.011, 692, 52-60, 2012.07.
48. Nakayama, M., Shigemune, N., Tsugukuni, T., Hitomi, J., Matsushita, T., Mekada, Y., Kurahachi, M., Miyamoto, T., Mechanism of the combinedanti-bacterial effect of green tea extract and NaCl against Staphylococcus aureus and Escherichia coli O157:H7, Food Control, 25, 1, 225-232, 25(1):225-232(2012.05), 2012.05.
49. Naofumi Shigemune, Motokazu Nakayama, Takashi Tsugukuni, Jun Hitomi, Chihiro Yoshizawa, Yoko Mekada, Masahiro Kurahachi, Takahisa Miyamoto, The mechanisms and effect of epigallocatechin gallate (EGCg) on the germination and proliferation of bacterial spores, Food Control, 10.1016/j.foodcont.2012.04.003, 27, 2, 269-274, 2012.04.
50. Liu, P., Mizue, H., Fujihara, K., Kobayashi, H., Kamikado, H., Tanaka, T., Honjoh, K. and Miyamoto, T., A New Rapid Real-Time PCR Method for Detection of Listeria monocytogenes Targeting the hlyA Gene, Food Sci. Technol. Res., 18, 1, 47-57, 18(1):47-57(2012.01), 2012.01.
51. Soli, K.W., Yoshizumi, A., Yamakawa, M., Mishima, T., Honjoh, K. and Miyamoto, T., Application of a Combined Decontamination Method for Fresh Produce Using SAHW, Sucrose Fatty Acid Ester and Microbubbles, Food Sci. Technol. Res., 17, 6, 555-559, 17(6):555-559(2011.11), 2011.11.
52. Miyamoto T, Mishima T, Kido N, Nakashima S, Honjoh K, Salmonella contamination of leaf lettuce cultivated on a soil inoculated with the bacterium, The 5th International Symposium on the East Asian Environmental Problems, FUKUOKA GARDEN PALACE(福岡市), 2011.11.
53. Li R, Zhai P, Dai S, Miyamoto T, Shiga-toxin producing E. coli contamination of commercially available raw meat and fresh vegetables in central china, The 5th International Symposium on the East Asian Environmental Problems, FUKUOKA GARDEN PALACE(福岡市), 2011.11.
54. Miyamoto, T., Kawagishi, J., Oishi, A., Shimotsu, S., Mishima, T., Kobayashi, H., Honjoh, K., Inhibition of adhesion of several bacteria onto microtiter plate by selected food additives, Jpn. J. Food Microbiol., 28, 3, 157-166, 28(3):157-166, 2011.10.
55. Nakayama, M., Shigemune, N., Tsugukuni, T., Tokuda, H., Miyamoto, T., Difference of EGCgadhesion on cell surface between Staphylococcus aureus and Escherichia coli visualized by electron microscopy after novel indirect staining with cerium chloride, Journal of Microbiological Methods, 86, 1, 97-103, 86(1):97-103(2011.07), 2011.07.
56. Wen, H.-M., Naito, K., Kinoshita, Y., Kobayashi, H., Honjoh, K., Tashiro, K., Miyamoto, T., Changes in transcription during recovery from heat injury in Salmonella typhimurium and effects of BCAA on recovery, Amino Acids, 10.1007/s00726-011-0934-y, 42, 6, 2059-2066, 2011.05.
57. 宮本敬久・大石彬靖・河岸丈太郎・石橋明子・木下義将・目加田遥子・本城賢一, 市販台所用合成洗剤の細菌付着阻害および抗菌効果, 日本食品科学工学会誌, 58, 3, 127-130, 58(3):127-130, 2011.04.
58. Li, R., Harada, T., Honjoh, K., Miyamoto, T., Phylogenetic analysis and Shiga toxin production profiling of Shiga toxin-producing/enterohemorrhagic Escherichia coli clinical isolates, Microb Pathog., 49, 5, 246-251, 49(5):246-251, 2010.11.
59. Machida, T., Honjoh, K., Aso, A., Yamamoto, M., Ho, M., Miyamoto, T. , Trehalose 6-Phosphate Synthase and Trehalose 6-Phosphate Phosphatase from Nicotiana tabacum Function in Trehalose Biosynthesis and Environmental Stress Tolerance of Yeast, Journal of the Faculty of Agriculture, Kyushu University, 55, 2, 261-268, 55(2):261-268, 2010.10.
60. Soli, K.W., Yoshizumi, A., Yamakawa, M., Mishima, T., Honjoh, K., Miyamoto, T. , Bacterial Contamination and Microflora of Several Fresh Produce, Journal of the Faculty of Agriculture, Kyushu University, 55, 2, 269-273, 55(2):269-273, 2010.10.
61. Soli, K.W., Motomatsu, A., Yoshizumi, A., Yamakawa, M., Mishima, T., Honjoh, K., Miyamoto, T. , Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous Water with That of Conventional Sterilizers, Journal of the Faculty of Agriculture, Kyushu University, 55, 2, 275-280, 55(2):275-280, 2010.10.
62. Nakayama, M., Shigemune, N., Tsugukuni, T., Tokuda, H., Miyamoto, T. , A simple and rapid turbidimetric method for determining catechins in beverages, International Journal of Food Science & Technology, 45, 10, 2071-2079, 45(10):2071-2079, 2010.10.
63. Trevanich, S., Tiyapongpattana, S., Miyamoto, T., Application of an optimized 18-h method involving one step culturing and single primer-based PCR assay for detection of Salmonella spp. in foods, Food Control, 21, 5, 593-598, 21(5):593-598(2010.05), 2010.05.
64. Soli, K.W., Yoshizumi, A., Motomatsu, A., Yamakawa, M., Yamasaki, M., Mishima, T., Miyaji, N., Honjoh, K., Miyamoto, T., Decontamination of fresh produce by the use of slightly acidic hypochorous water following pretreatment with sucrose fatty acid ester under microbubble generation, Food Control, 21, 9, 1240-1244, 21(9):1240-1244, 2010.04.
65. Honjoh, K., Matsuura, K., Machida, T., Nishi, K., Nakao, M., Yano, T., Miyamoto, T., Iio, M., Enhancement of menadione stress tolerance in yeast by accumulation of hypotaurine and taurine: Co-expression of cDNA clones, from Cyprinus carpio, for cysteine dioxygenase and cysteine sulfinate decarboxylase in Saccharomyces cerevisiae, Amino Acids, 38, 4, 1173-83, 38(4):1173-83. , 2010.04.
66. Machida, T., Ohashi, N., Mimura, A., Honjoh, K., Iio, M., Miyamoto, T. , Chloroplastic Glucose 6-Phosphate Dehydrogenase from Chlorella vulgaris Alleviates Freezing and Menadione-Induced Oxidative Stresses in Saccharomyces cerevisiae, Journal of the Faculty of Agriculture, Kyushu University, 55, 1, 29-38, 55(1):29-38 , 2010.02.
67. 宮本敬久、中山素一、重宗尚文、徳田 一、松下知世、古田可菜子、目加田遥子、本城賢一 , 緑茶抽出物の抗菌剤としてのキュウリ浅漬けへの応用 , 日本食品科学工学会誌 , 56, 12, 660-664 , 2009.12.
68. Machida, T., Honjoh, K., Shimizu, H., Yamamoto, M., Iio, M., Miyamoto, T., Expression of a gene encoding a functional glycosyl hydrolase, trehalase, from Nicotiana tabacum in Saccharomyces cerevisiae, Journal of the Faculty of Agriculture, Kyushu University, 54, 2, 297-304, 2009.11.
69. Honjoh, K., Hashimoto, Y., Shimotsu, S., Wen, H.-M., Kiriki, M., Naito, K., Tokugawa, M., Satake, E., Kobayashi, H., Miyamoto, T., Construction of several deletion mutants for genes involved in biofilm formation and recovery of heat-injured Salmonella: ∆agfA and ∆bcsA mutants of Salmonella Enteritidis; ∆ahpC, ∆ahpF, and ∆katG mutants of S. Typhimurium; and ∆rpoE, ∆rpoH, and ∆rpoS mutants of S. Enteritidis and S. Typhimurium, Journal of the Faculty of Agriculture, Kyushu University, 54, 2, 421-432, 2009.11.
70. Miyamoto, T., Wen, H.-M., Kinoshita, Y., Kobayashi, H., Honjoh, K., Tashiro, K., BCAA Promote Recovery from Heat-Injury in Salmonella Typhimurium, Proceedings of the United States-Japan Cooperative Program in Natural Resources, Protein Resources Panel, 38th Annual meeting, 103-106, 103-106, 2009.10.
71. Kobayashi, H., Kubota, J., Fujihara, K., Honjoh, K., Iio, M., Fujiki, N., Nakabe, M., Oda, S., Takasu, K., Nakanishi, H., and Miyamoto, T. , Simultaneous enrichment of Salmonella spp, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes by single broth and screening of the pathogens by multiplex real-time PCR
, Food Science and Technology Research, 15(4): 427-438, 2009.07.
72. Fratamico, P., DebRoy, C., Miyamoto, T., Liu, Y., , PCR detection of enterohemorrhagic E.coli O145 in food by targeting genes in the E.coli O145 O-antigen gene cluster and the shiga toxin 1 and shiga toxin 2 genes, Foodborne pathogens and disease, 6: 605-611, 2009. 5., 6, 5, 605-611, 6: 605-611 (2009), 2009.05.
73. 宮本敬久,川口 穣,下津智志,河岸丈太郎,本城賢一, Salmonella Enteritidisの付着阻害物質, 日本食品科学工学会誌, 56(4): 200-208, 2009.04.
74. Machida, T., Kato, E., Ishibashi, A., Sato, J., Kawasaki, S., Niimura, Y., Honjoh, K., and Miyamoto, T., Expression pattern of a chloroplast NADPH-dependent thioredoxin reductase in Chlorella vulgaris during hardening and its interaction with 2-Cys peroxiredoxin, Biosci. Biotechnol. Biochem.,, 73, 3, 695-701, 2009.03.
75. 中山素一,重宗尚文,徳田一,古田可菜子,松下知世,吉澤千尋,本城賢一,宮本敬久, 緑茶抽出物の抗菌活性に及ぼす界面活性剤、防腐剤の効果, 防菌防黴, 37(3): 169-179, 2009.03.
76. Honjoh, K., Fujihara, K., Haraguchi, T., Ono, Y., Kobayashi, H., Hiwaki, H., Kamikado, H., Jang, S.S., Ryu, S., and Miyamoto, T., Subtyping of Listeria monocytogenes based on nucleotide polymorphism in clpC, inlA, hlyA, and plcA genes and rapid identification of L. monocytogenes genetically similar to clinical isolates, Food Science and Technology Research, 14(6): 557-564, 2008.12.
77. Machida, T., Murase, H., Kato, E., Honjoh, K., Matsumoto, K., Miyamoto, T., and Iio, M., Isolation of cDNAs for hardening-induced genes from Chlorella vulgaris by suppression subtractive hybridization., Plant Science, 17(3): 238-246, 2008.09.
78. 中山素一,重宗尚文,徳田一,古田可菜子,松下知世, 目加田遥子,本城賢一,宮本敬久, 緑茶抽出物の抗菌活性に対する食品添加物の影響, 防菌防黴, 36(9): 569-578 (2008), 2008.09.
79. 中山素一,重宗尚文,徳田 一,古田可菜子,松下知世,吉澤千尋,宮本敬久,, 緑茶抽出物の抗菌活性とpHの影響, 防菌防黴, 36(7): 439−448, 2008.07.
80. Machida, T., Kato, E., Ishibashi, A., Ohashi, N., Honjoh, K., and Miyamoto, T., Molecular characterization of low-temperaure-inducible NTR-C in Chlorella vulgaris, Nucleic Acids Symposium Series, 51: 463-464, 2007.11.
81. Miyamoto, T., Fujihara, K., Honjoh, K., Kamikado, H., Tanaka, T., Intraspecific lineage group identification of Listeria monocytogenes based on DNA sequences of some genes and rapid detection of L. monocytogenes genetically similar to clinical isolates, Proceedings of the UJNR 36th annual meeting, p.39-42, 2007.10.
82. 樋脇弘、江渕寿美、馬場愛、瓜生佳世、宮本敬久, 辛子明太子におけるListeria monocytogenesの汚染実態と食品添加物による本菌の制御モデル実験, 日本食品微生物学会雑誌, 24(3), 122-129, 2007.10.
83. Miyamoto, T. , Rapid detection methods for food pathogens, Program & Abstracts, Japan-Germany International Cooperative Project on Education and Research
Multi-functionality and Sustainability of Land Use in SE. and E. Asia
, p.43, 2007.09.
84. 本城賢一,西孝太郎,町田豪,宮本敬久,飯尾雅嘉, タウリン蓄積による酵母の耐凍性向上の試み, 低温生物工学会誌, 53(1): 47-51, 2007.09.
85. Honjoh, K., Machida, T., Nishi, K., Matsuura, K., Soli, K.W., Sakai, T., Ishikawa, H., Matsumoto, K., Miyamoto, T., and Iio, M., Improvement of freezing and oxidative stress tolerance in Saccharomyces cerevisiae by taurine, Food Science and Technology Research, 13, 2, 145-154, 13(2):145-154, 2007.05.
86. Honjoh,K., Machida, T., Hagisako, T., Suga, K., Yonekura, M., Shimizu, H., Ohashi, N., Miyamoto, T., Hatano, S., and Iio, M., Molecular cloning and characterization of a cDNA for low-temperature inducible cytosolic glucose 6-phosphate dehydrogenase gene from Chlorella vulgaris and expression of the gene in Saccharomyces cerevisiae, Plant Science, 172, 3, 649-658, 172(3):649-658, 2007.03.
87. 樋脇弘・江渕寿美・馬場愛・宮本敬久, PFGE, RAPD-PCR, ERIC-PCRおよびiap遺伝子のPCR-SSCPによるListeria monocytogenesの遺伝子解析, 防菌防黴, 35, 1, 13-22, 35(1):13-22, 2007.01.
88. 藤本章人・鳥居研志・渡辺 誠・宮本敬久, 畜肉エキススープ由来B.stearothermophilusに対する脂肪酸エステル類の効果, 防菌防黴, 34, 11, 693-701, 34(11):693-701, 2006.11.
89. 藤本章人・鳥居研志・渡辺 誠・宮本敬久, 畜肉エキススープにおけるB.stearothermophilusの生育挙動, 防菌防黴, 34, 10, 617-624, 34(10):617-624, 2006.10.
90. Jang, S.S., Choo, E.Y., Han, K.S., Miyamoto, T., Heu, S., Ryu, S.R. , Antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from chicken carcasses in Korea., Journal of Microbiology and Biotechnology, 16, 8, 1276-1284, 16(8):1276-1284 , 2006.08.
91. 樋脇弘・馬場愛・江渕寿美・瓜生佳世・宮崎悦子・宮本敬久, 辛子明太子製造過程におけるListeria monocytogenesの消長, 日本食品微生物学会雑誌, 23, 2, 85-92, 23(2):85-92, 2006.07.
92. 樋脇弘・馬場愛・江渕寿美・宮本敬久, Light Upon Extension Fluorogenic Primerを使ったリアルタイムPCR法によるListeria monocytogenesの検出, 防菌防黴, 34, 6, 329-338, 34(6):329-338., 2006.06.
93. Miyamoto, T., Murata, Y., Kobayashi, H., Shimoyae, M., Kamikado, H., Noda, N., Maruyama, K., Honjoh, K., Iio, M., Enumeration of viable counts in raw milk using the automated fluorescence microscopic method, Biocontrol Science, 10, 4, 147-154, 10(4):147-154, 2005.12.
94. Miyamoto, T., Nakayama, M., Sasaki, C., Sadakari, K., Itoh, Y., Fujimoto, A., Honjoh, K., and Iio, M., Simple identification of some Bacillus species and related genera in food by RAPD analysis combined with morphological observation., Biocontrol Science, 10, 1,2, 45-53, 10(1): 45-53, 2005.06.
95. Matsui, T., Ueno, T., Tanaka, M., Oka, H., Miyamoto, T., Osajima, K., Matsumoto, K., Antiproliferative action of an angiotensin I-converting enzyme inhibitory peptide Val-Tyr, via an L-Type Ca2+ channel inhibition in cultured vascular smooth muscle cells, Hypertens Res., 10.1291/hypres.28.545, 28, 6, 545-552, 28(6):545-552, 2005.06.
96. Kobayashi, H., Miyamoto, T., Hashimoto, Y., Kiriki, M., Motomatsu, A., Honjoh, K., and Iio, M., Identification of factors involved in recovery of heat-injured Salmonella Enteritidis., J. Food Prot., 68, 5, 932-941, 68 (5): 932-941, 2005.01.
97. 上門英明・伊藤晶子・杉本泰子・鈴木敦子・辻本義憲・遠藤光春・松永恵美子・宮本敬久・飯尾雅嘉, 生乳および粉乳類のマイクロフローラの特徴, 防菌防黴, 32, 5, 243-250, 32(5):243-250, 2004.05.
98. 上門英明・伊藤晶子・青木史樹・遠藤光春・大塚明久・宮本敬久・飯尾雅嘉, 次亜塩素酸ナトリウム溶液および弱酸性電解水によるBacillus属細菌芽胞の殺菌と殺菌効果に及ぼす要因, 九大農学部学芸雑誌, 59, 1, 15-24, 59(1):15-24, 2004.02.
99. Miyamoto, T., Kamikado, H., Sasaki, C., Sadakari, S., Honjoh, K. and Iio, M., An attempt to identify Bacillus cereus by PCR., Biocontrol Science, 9, 3, 69-75, 9(3): 69-75, 2004.01.
100. Miyamoto, T., Shimizu, Y., Kobayashi, H., Honjoh, K., and Iio, M., Studies of collagen binding with immobilized Salmonella enteritidis and inhibiton with synthetic and naturally occurring food additives by a surface plasmon resonance biosensor., Sensors and Materials., 15, 8, 453-466, 15(8): 453-466, 2003.12.
101. Miyamoto, T. and Iio, M., Detection of Bacillus cereus by PCR, Proceedings of the United States-Japan Cooperative Program in Natural Resources, Protein Resources Panel, 32nd Annual meeting, 2003.11.
102. 中山素一・藤本章人・樋口彰・渡辺誠・貞苅季代子・飯尾雅嘉・宮本敬久, 畜肉エキスにおける脂肪酸エステル類の抗菌効果, 日本食品科学工学会誌, 50(11):537-545, 2003.11.
103. 中山素一・藤本章人・樋口彰・渡辺誠・貞苅季代子・飯尾雅嘉・宮本敬久, 畜肉エキススープにおけるBacillus属細菌の生育挙動, 防菌防黴, 31, 9, 479-484, 31(9): 479-484, 2003.09.
104. 中山素一・藤本章人・樋口彰・渡辺誠・貞苅季代子・飯尾雅嘉・宮本敬久, 畜肉エキススープから分離されたBacillus属の頻度と保存中の変化, 防菌防黴, 31, 9, 473-478, 31(9): 473-478, 2003.09.
105. Honjoh, K., Mimura, A., Kuroiwa, E., Hagisako, T., Suga, K., Shimizu, H., Dubey, R.S., Miyamoto, T., Hatano, S., and Iio, M., Purification and characterization of two isoforms of glucose 6-phosphate dehydrogenase (G6PDH) from Chlorella vulgaris C-27, Biosci. Biotechnol. Biochem., 10.1271/bbb.67.1888, 67, 9, 1888-1896, 67(9): 1888-1896, 2003.09.
106. 中山素一・藤本章人・樋口彰・渡辺誠・飯尾雅嘉・宮本敬久, 微酸性次亜塩素酸水のBacillus属細菌芽胞及び乳酸球菌に対する効果と特性, 防菌防黴, 31, 8, 421-425, 31(8): 421-425, 2003.08.
107. 小林弘司・宮本敬久・本城賢一・飯尾雅嘉, フローサイトメーターによる生菌数の簡易・迅速測定法の開発, 防菌防黴, 31, 7, 357-363, 31(7): 357-363, 2003.07.
108. Miyamoto, T., Kamikado, H., Kobayashi, H., Honjoh, K., and Iio, M., Immunomagnetic flow cytometric detection of staphylococcal enterotoxin B in raw and dry milk, J. Food Protection., 66, 7, 1222-1226, 66(7):1222-1226, 2003.07.
109. 上門英明・大島 晶・青木史樹・杉本泰子・大西 薫・遠藤光春・宮本敬久・飯尾雅嘉, バイオルミネッセンス法による大腸菌群の迅速検出に及ぼす飲用乳成分の影響と公定法との相関, 防菌防黴, 31, 4, 183-190, 31(4): 183-190, 2003.04.
110. Shimizu, H., Furuya, N., Suga, K., Honjoh, K., Miyamoto, T., Hatano, S., and Iio, M., Freezing tolerance of transgenic tobacco with increased content of unsaturated fatty acid by expressing the CvFad2 or CvFad3 gene., J. Fac. Agr., Kyushu Univ., 47, 2, 307-317, 47(2):307-317, 2003.02.
111. Honjoh, K., Suga, K., Shinohara, F., Maruyama, I., Miyamoto, T., Hatano, S., and Iio, M., Preparation of protoplasts from Chlorella vulgaris K-73122 and cell wall regeneration of protoplasts from C. vulgaris K-73122 and C-27, J. Fac. Agr., Kyushu Univ., 47, 2, 257-266, 47(2): 257-266, 2003.02.
112. 上門英明・青木史樹・辻本義憲・遠藤光春・宮本敬久・飯尾雅嘉, バイオルミネッセンスによるβ-ガラクトシダーゼ活性の高感度測定による飲用乳中の大腸菌群迅速検出法, 防菌防黴, 31, 1, 7-11, 31(1):7-11, 2003.01.
113. Miyamoto, T., Kamikado, H., Kobayashi, H., Iio, M., Immunomagnetic-flow cytometric detection of staphylococcal enterotoxin B in raw and dry milk, Proceedings of the United States-Japan Cooperative Program in Natural Resources, Protein Resources Panel, 31th Annual meeting, Monterey, California, I1-7, 2002.12.
114. Suga, K., Honjoh, K., Furuya, N., Shimizu, H., Nishi, K., Shinohara, F., Hirabaru, Y., Maruyama, I., Miyamoto, T., Hatano, S., and Iio, M.,, Two low-temperature-inducible Chlorella genes for D12 and w-3 fatty acid desaturase (FAD): Isolation of D12 and w-3 fad cDNA clones, expression of D12 fad in Saccharomyces cerevisiae, and expression of w-3 fad in Nicotiana tabacum, Biosci. Biotechnol. Biochem., 66, 6, 1314-1327, 66(6): 1314-1327, 2002.06.
115. Miyamoto, T., Sayed, Md. A., Sasahara, R., Sukimoto, K., Umezaki, A., Honjoh, K., Iio, M. and Hatano, S., Cloning and overexpression of Bacillus cereus penicillin-binding protein 3 gene in Escherichia coli, Biosci. Biotechnol. Biochem., 66, 1, 44-50, 66(1): 44-50, 2002.01.
116. Miyamoto, T., Ichioka, N., Sasaki, C., Kobayashi, H., Honjoh, K., Iio, M. and Hatano, S., Polymerase chain reaction assay for detection of Escherichia coli O157:H7 and Escherichia coli O157:H-, J. Food Protection, 65, 1, 5-11, 65(1): 5-11 (2002), 2002.01.
117. Miyamoto, T., Kobayashi, H., Iio, M., Recovery of Stressed Salmonella enteritidis, Proceedings of the United States-Japan Cooperative Program in Natural Resources,
Protein Resources Panel, 30th Annual meeting, Tukuba, Ibaraki.
, 48-51, p. 48-51, 2001.11.
118. Honjoh,K., Shimizu, H., Nagaishi, N., Matsumoto, H., Suga, K., Miyamoto, T., Iio, M., and Hatano, S., Improvement of freezing tolerance in transgenic tobacco leaves by expressing the hiC6 gene, Biosci. Biotechnol. Biochem., 10.1271/bbb.65.1796, 65, 8, 1796-1804, 65(8): 1796-1804, 2001.08.
119. Miyamoto, T., Iio, M., and Hatano, S., Freezing injury of E. coli O157:H7 and DNA region specific to E. coli O157, Proceedings of the United States-Japan Cooperative Program in Natural Resources, Protein Resources Panel, 29th Annual meeting,Waikiki, Hawaii, E- 1-12 (2000)., E- 1-12, 2000.11.
120. Honjoh, K., Matsumoto, H., Shimizu, H., Ooyama, K., Tanaka, K., Oda, Y., Takata, R., Joh, T., Suga, K., Miyamoto, T., Iio, M. and Hatano, S., Cryoprotective activities of group3 late embryogenesis abundant proteins from Chlorella vulgaris C-27, Biosci. Biotechnol. Biochem., 10.1271/bbb.64.1656, 64, 8, 1656-1663, 64(8): 1656-1663, 2000.08.
121. Kim, S.-I., Miyamoto, T., Honjoh, K., Iio, M., and Hatano, S., Molecular cloning, overproduction and characterization of the Bacillus cereus IMP dehydrogenase, Biosci. Biotechnol. Biochem., 10.1271/bbb.64.1210, 64, 6, 1210-1216, 64(6): 1210-1216, 2000.06.
122. 宮本敬久, PCR法およびDNA固定化水晶振動子によるサルモネラ迅速検出法
  , 日本食品微生物学会雑誌, 17, 4, 217-224, 17(4),217-224, 2000.04.
123. Trevanich, S., Miyamoto, T., Harada, Y., Honjoh, K. and Hatano, S., Rapid detection of enterotoxigenic Escherichia coli O6 in water by using monoclonal antibody and a photon-counting TV camera, J. Food Protection, 63, 4, 534-538, 63(4): 534-538, 2000.04.
124. Miyamoto, T., Sukimoto, K., Sayed, Md.A., Kim, S.-I., Honjoh, K., and Hatano, S., Detection of penicillin-binding proteins in Bacillus cereus by using biotinylated β-lactams, J. Fac. Agr., Kyushu Univ., 44, 3,4, 299-307, 44(3, 4): 299-307 (2000), 2000.03.
125. 宮本敬久・吉田祐子・江藤公美・本城賢一・飯尾雅嘉・波多野昌二, Escherichia coli O157:H7 未洗浄菌および洗浄菌の凍結損傷に関する基礎研究, 日本食品微生物学会誌, 17, 2, 127-133, 17(2): 127-133, 2000.02.
126. Miyamoto, T., Trevanich, S., Hatano, S., Application of random amplified polymorphic DNA analysis and DNA sensor using quartz crystal microbalance for rapid detection of salmonella SPP. in foods, Proceedings of the United States-Japan Cooperative Program in Natural Resources, Protein Resources Panel, 28th Annual meeting, Tukuba, Ibaraki, 90-106, p. 90-106, 1999.12.
127. Miyamoto, T., Trevanich, S., Honjoh, K., Hatano, S., Rapid detection of Salmonella spp. by PCR amplification of Salmonella specific region in gatD gene, 日本食品微生物学会雑誌, 16, 2, 99-109, 16(2): 99-109, 1999.02.
128. 宮本敬久・S. Trevanich・岡部貴史・友田諭・本城賢一・波多野昌二, サルモネラ特異的PCR産物のDNA固定化水晶振動子による検出, 日本食品微生物学会雑誌, 16, 1, 57-63, 16(1): 57-63, 1999.01.
129. Honjoh, K., Oda, Y., Takata, R., Miyamoto, T. and Hatano, S., Introduction of the hiC6 gene, which encodes a homologue of a late embryogenesis abundant (LEA) protein, enhances freezing tolerance of yeast, Journal of Plant Physiology, 155, 4,5, 509-512, 155(4,5): 509-512, 1999.01.
130. Miyamoto, T., Kuramitsu, Y., Ookuma, A., Trevanich, S., Honjoh, K., Hatano, S., Rapid detection of counting of viable bacteria in vegetables and environmental water using a photon-counting TV camera, J. Food Protection, 61, 10, 1312-1316, 61(10): 1312-1316, 1998.10.
131. Miyamoto, T., Tian, H.-Z., Okabe, T., Trevanich, S., Asoh, K., Tomoda, S., Honjoh, K., Hatano, S., Application of random amplified polymorphic DNA analysis for detection of Salmonella spp. in foods., J. Food Prot., 61, 7, 785-791, 61(7): 785-791, 1998.07.
132. Takata, R., Miyamoto, Y., Honjoh, K., Soeda, T., Sakamoto, J., Miyamoto, T., Hatano, S., Antibody fragments as inhibitors of Japanese radish acid phosphatase, Biosci. Biotechnol. Biochem., 10.1271/bbb.62.1041, 62, 6, 1041-1047, 62(6): 1041-1047, 1998.06.
133. Miyamoto, T., Matsuno, K., Imamura, M., Kim, S.-I., Honjoh, K., and Hatano, S., Purification and some properties of IMP dehydrogenase of Bacillus cereus., Microbiological Research , 153, 1, 23-27, 153(1), 23-27, 1998.01.
134. Miyamoto, T., Imamura, M., Matsuno, K., Kim, S.-I., Honjoh, K., Hatano, S., Involvement of IMP dehydrogenase activity in induction of sporulation of Bacillus cereus., Microbiol. Res., 152, 3, 277-280, 152(3):277-280, 1997.12.
135. Miyamoto, T., Yamaguchi, K., Md A. Sayed, Sasahara, R., Honjoh, K., Hatano, S., Penicillin-binding protein sensitive to cephalexin in sporulation of Bacillus cereus., Microbiol. Res., 152, 3, 227-232, 152(3):227-232, 1997.12.
136. 川田志加子・田中良春・大戸時喜雄・宮本敬久・波多野昌二., 免疫反応による2-methylisoborneol の検出法., EICA 環境システム計測制御学会誌, 2, 2, 35-40, 2(2):35-40, 1997.12.
137. 宮本敬久・倉光洋一郎・田中良春・川田志加子・大戸時喜雄・波多野昌二., 抗2-メチルイソボルネオールモノクローナル抗体の作製とその性質., 水環境学会誌, 20, 2, 112-116, 20(2):112-116, 1997.12.
138. Tian, H., Miyamoto, T., Okabe, T., Kuramitsu, Y., Honjoh, K. and Hatano, S., Rapid detection of Salmonella spp. in foods by combination of a new selective enrichment and a sandwich ELISA using two monoclonal antibodies against dulcitol 1-phosphate dehydrogenase., J. Food Prot., 59, 11, 1158-1163, 59(11):1158-1163, 1996.12.
139. Miyamoto, T., Kawabata, K., Honjoh, K. and Hatano, S., Effects of trehalose on freeze tolerance of baker's yeast., J. Fac. Agr., Kyushu Univ., 41, 1,2, 105-112, 41(1,2):105-112, 1996.12.
140. Hatano, S., Udou, M., Koga, N., Honjoh, K. and Miyamoto, T., Impairment of the glycolytic system and actin in baker's yeast during frozen storage. , Biosci. Biotech. Biochem., 60, 1, 61-64, 60(1):61-64, 1996.12.
141. Honjoh, K., Yoshimoto, M., Joh, T., Kajiwara, T., Miyamoto, T. and Hatano, S. , Isolation and characterization of hardening-induced proteins in Chlorella vulgaris C-27: identification of late embryogenesis abundant proteins. , Plant Cell Physiol., 36, 8, 1421-1430, 36(8):1421-1430, 1995.12.
142. Matsuno, K., Miyamoto, T., Yamaguchi, K., Md. A. Sayed, Kajiwara, T., Hatano, S., Identification of DNA-binding proteins changed after induction of sporulation of Bacillus cereus., Biosci. Biotech. Biochem., 59, 2, 231-235, 59(2):231-235, 1995.12.
143. Joh, T., Honjoh, K., Yoshimoto, M., Funabashi, J., Miyamoto, T., Hatano, S., Molecular cloning and expression of hardening-induced genes in Chlorella vulgaris C-27: the most abundant clone encodes a late embryogenesis abundant protein., Plant Cell Physiol., 36, 1, 85-93, 36(1):85-93, 1995.12.
144. Miyamoto, T., Tian, H., Matsuno, K., Takata, R. and Hatano, S., Application of monoclonal antibodies to dulcitol 1-phosphate dehydrogenase for rapid detection of Salmonella. , J. Food Protection, 58, 8, 847-852, 58(8):847-852, 1995.08.
145. 宮本敬久・都 和美・中村 順・波多野昌二., Bacillus cereus のHEp-2 細胞空胞化因子産生機構の検討とその精製., 日本食品微生物学会雑誌, 11, 2, 113-117, 11(2):113-117, 1994.12.
146. Joh, T., Yoshida, T., Yoshimoto, M., Miyamoto, T., Hatano, S., Composition and positional distribution of fatty acids in polar lipids from Chlorella ellipsoidea differing in chilling susceptibility and frost hardiness. , Physiologia Plantarum, 10.1034/j.1399-3054.1993.890206.x, 89, 2, 285-290, 89:285-290, 1993.12.
147. Takata, R., Yoshimoto, M., Miyamoto, T., Sakamoto, J., Soeda, T. and Hatano, S., Inhibitory monoclonal antibody against japanese radish acid phosphatase., Biosci. Biotech. Biochem., 57, 11, 1924-1928, 57(11):1924-1928, 1993.12.
148. Miyamoto, T., Tamai, R., Tian Hue Ze, Yoshimoto, M. and Hatano, S., Evaluation of fluorogenic assay for the rapid detection of Salmonella in foods., J. Fac. Agr., Kyushu Univ., 38, 1,2, 47-54, 38(1,2):47-54, 1993.12.
149. Joh, T., Yoshimoto, M., Honjoh, K., Miyamoto, T. and Hatano, S., Changes in translatable RNA population during hardening of Chlorella ellipsoidea C-27., J. Fac. Agr., Kyushu Univ., 37, 3,4, 257-263, 37(3,4):257-263, 1993.12.
150. Hatano, S., Joh, T., Miyamoto, T. and Yoshimoto, M., Preparation of protoplasts from Chlorella ellipsoidea C-27., Plant Cell Physiol., 33, 5, 651-655, 33(5):651-655, 1992.12.
151. Yoshimoto, M., Kimura, T., Miyamoto, T., Sakamoto, J. and Hatano, S., Purification and properties of acid phosphatase from japanese radish., Biosci. Biotech. Biochem., 10.1271/bbb.56.147, 56, 1, 147-148, 56(1):147-148, 1992.12.
152. Miyamoto, T., Yonemura, K., Yoshimoto, M., Morinaga, Y. and Hatano, S., Rapid detection of Salmonella by fluorogenic assay. , Jpn. J. Food Microbiol., 8, 3, 143-150, 8(3):143-150, 1991.12.
153. Miyamoto, T., Yonemura, K., Yoshimoto, M. and Hatano, S., Purification and some properties of a novel ethanol dehydrogenase with high activity against dulcitol 1-phosphate from Salmonella typhimurium IFO 12529. , Agric. Biol. Chem., 55, 12, 3045-3051, 55(12):3045-3051, 1991.12.
154. 宮本敬久・松野 潔・吉元 誠・波多野昌二., Bacillus cereus におけるDNA複製中の芽胞形成の誘導とクロモソーム蛋白質の変化. , 日本農芸化学会誌, 65, 12, 1769-1776, 65(12):1769-1776, 1991.12.
155. Yoshimoto, M., Okamura, H., Joh, T., Miyamoto, T. and Hatano, S., Changes in soluble and membrane proteins of Chlorella ellipsoidea during early time of hardening.
, J. Fac. Agr., Kyushu Univ., 36, 1,2, 69-77, 36(1,2):69-77, 1991.12.
156. Miyamoto, T., Miwa, H. and Hatano, S., Improved fluorogenic assay for rapid detection of Vibrio parahaemolyticus in foods.
, Appl. Environ. Microbiol., 56, 5, 1480-1484, 56(5):1480-1484, 1990.05.
157. 宮本敬久・安田篤史・下田満哉・福井敬一・波多野昌二. , コーンスープより分離した Bacillus 属細菌のガスクロマトグラフィーによる同定.
, 食品衛生学雑誌, 31, 1, 22-29, 31(1):22-29, 1990.02.
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