| 松井 利郎（まつい としろう） | データ更新日：2024.04.01 |
教授 ／
農学研究院
生命機能科学部門
食料化学工学
| 1. | 松井利郎、田中 充, 食品因子の腸管吸収の質量分析イメージング法, 医学のあゆみ, 287(9), 649–654 (2023), 2023.09. |
| 2. | 松井利郎, 食品容器とにおい, 食品容器, 64(4), 208–210 (2023), 2023.04. |
| 3. | 松井利郎, 食の機能性と吸収を考える, FFIジャーナル, 227(4), 376-379 (2022), 2022.06. |
| 4. | 坂井研太、松井利郎, アルツハイマー型認知症と食品因子, Functional Food Research, 18, 15–21 (2022), 2022.06. |
| 5. | Tae Hun Hahm, Mitsuru Tanaka, Toshiro Matsui, Current knowledge on intestinal absorption of anthocyanins, J. Agric. Food Chem., 2022.01.  |
| 6. | Toshiro Matsui, Polyphenols-Absorption and occurrence in the body system, Food Sci. Technol. Res., 28(1), 13-33 (2022), 2022.01. |
| 7. | 咸 兌勳、田中 充、堤 彩香、相澤宏一、松井利郎, アシル化アントシアニン類の腸管吸収の実際, 日本ポリフェノール学会雑誌, 10, 25-30 (2021), 2021.04. |
| 8. | Toshiro Matsui, Atsuko Yoshino, and Mitsuru Tanaka, A trip of peptides to the brain, Food Production, Processing and Nutrition, https://doi.org/10.1186/s43014-020-00044-8, 2020.12. |
| 9. | 咸 兌勳、松井利郎、田中 充, MALDI-MSイメージング法による食品成分の腸管吸収過程の可視化, 食品加工技術, 100-108 (2019), 2019.11. |
| 10. | 松井利郎, 食科学研究とMALDI-MSおよびイメージング法の接点, 一財）食品分析開発センター SUNATEC e-magazine, 11月号メールマガジン vol. 164 (2019), 2019.11. |
| 11. | 松井利郎, 高血圧予防に関わる醤油由来低分子ペプチド, 醤油の研究と技術, 45(4), 223-228, 2019.04. |
| 12. | Huu Nghi Nguyen, Tae Hun Ham, Toshiro Matsui, Mitsuru Tanaka, Detection and visualization of food-derived polyphenols by matrix-assisted laser desorption/ionization mass spectrometry imaging, Sensors and Materials, 10.18494/SAM.2019.2371, 2019.01, [URL], Food-derived polyphenols have health benefits owing to their ability to prevent some diseases. Knowledge of their bioavailabilities and metabolism is important for understanding the mechanisms underlying their benefits. Thus, mass spectrometry (MS)-based analytical techniques, such as liquid chromatography-MS (LC-MS), that are capable of highly sensitive and simultaneous detection of absorbed polyphenols and their metabolites are essential tools in this field. Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) imaging is currently used in biological sciences for visualizing the spatial information of various compounds, such as peptides, proteins, lipids, drugs, and food compounds, in various biological tissues. However, the application of MALDI-MS imaging to polyphenols is challenging owing to the lack of appropriate matrix reagents for visualizing (or detecting) polyphenols absorbed in target biological tissues. This review highlights the development of the MALDI-MS imaging technique for the detection and visualization of food-derived polyphenols. First, the development of new matrices and matrix additives for the detection and visualization of polyphenols is discussed, followed by their introduction to inhibitor-aided MALDI-MS imaging for the elucidation of intestinal absorption routes and the metabolic behaviors of polyphenols. The MALDI-MS imaging technique shows great potential as a novel analytical tool for elucidating the bioavailabilities of food-derived polyphenols.. |
| 13. | Weilin Shen, Toshiro Matsui, Intestinal absorption of small peptides a review, International Journal of Food Science and Technology, 10.1111/ijfs.14048, 2019.06, [URL], Peptides display diverse structural features because of their varied amino acid compositions. The structural diversity often imparts them complex physiological functions, or possible health-beneficial effects. Some small peptides (di-/tripeptides) exert preventive effects against conditions such as hypertension, hypercholesterolaemia and atherosclerosis. Despite their health benefits, a limited understanding of peptide absorption may hinder their extensive application. Therefore, this review briefly introduces the in vitro and in vivo findings on the intestinal absorption of small peptides and potential factors affecting their absorption.. |
| 14. | Yoshinori Mine, Toshiro Matsui, Current understanding of bioaccessibility and bioavailability of food-derived bioactive peptides, International Journal of Food Science and Technology, 10.1111/ijfs.14164, 2019.07, [URL]. |
| 15. | Hideto Sonoda, Eiji Oki, Mitsuru Tanaka, Toshiro Matsui, Takeshi Onodera, Kiyoshi Toko, Yuji Satoh, Yoshihiko Maehara, がんの匂いセンサ開発に向けての研究, 日本外科学会雑誌, 2018.08. |
| 16. | Hideto Sonoda, Eiji Oki, Mitsuru Tanaka, Toshiro Matsui, Takeshi Onodera, Kiyoshi Toko, Yuji Satoh, Yoshihiko Maehara, がんの匂いの研究, Japanese Journal of Cancer and Chemotherapy, 2018.06, Early detection and resection of cancer is the most effective in the treatment of solid cancer. Development of a new cancer detection method is expected to become a breakthrough to solve various problems for early detection. It has been reported that there is the specific odors of cancer by using bio olfaction such as dogs, and it has been recognized that there is the odors of cancer. Cancer cells acquire malignant traits as a result of metabolic changes originating from genetic mutation. The cancer specific odorous substances may be considered to be the end products of their metabolic changes. Omics researches such as genomics, proteomics, and metabolomics have been extensively performed to comprehensively analyze changes in DNA, RNA, protein, metabolism and its products specific to cancer for the purpose of developing a new cancer detection marker. It is thought that the research on the odor of cancer is also on the line of omics research. It is difficult to identify cancer-specific odorants buried in various environmental substances. However, it is expected that human will be able to acquire the technology, from the fact that they can be recognized by biological olfaction. We are continuing the research with the dream that identification of the odorous substances as a new cancer detection marker and sensor development for it will lead to the happiness of colleagues in the world.. |
| 17. | Toshiro Matsui, Are Peptides Absorbable Compounds?, Journal of Agricultural and Food Chemistry, 10.1021/acs.jafc.7b05589, 2018.01, [URL]. |
| 18. | 松井 利郎, ペプチドの腸管吸収〜ジからペンタペプチドまで〜, 食品加工技術, 37(4), 19-24, 2017.12. |
| 19. | Weilin Shen, Toshiro Matsui, Current knowledge of intestinal absorption of bioactive peptides, Food & Function, 8, 4306-4314, 2017.10. |
| 20. | 松井 利郎, 核磁気共鳴法を用いた食品品質評価への取り組み, アグリバイオ, 1(7), 844-848, 2017.07. |
| 21. | 松井 利郎, 健康に資するペプチド吸収の実際, FFI Journal, 22(3), 223-230, 2017.04. |
| 22. | 松井 利郎, 血管弛緩ペプチド, 機能性食品と薬理栄養, 11(1), 24-28, 2017.01. |
| 23. | 松井 利郎, イワシペプチドの血圧調節作用, フードスタイル21, 20(12), 160-165, 2016.12. |
| 24. | 福田俊彦, 松井 利郎, 加齢と食品成分の血管機能改善, New Food Industry, 58(3), 23-29, 2016.04. |
| 25. | Toshiro Matsui, Condensed catechins and their potential health-benefits, Eur. J. Pharm., 75, 495-502, 2015.10. |
| 26. | 松井 利郎, レニン-アンジオテンシン系と血圧調節, 化学と生物, 53(4), 228-235, 2015.04. |
| 27. | 小林優多郎, Yoshinori Mine, 松井 利郎, 塩基性低分子ペプチドの血管および腸管における炎症予防作用, 食品加工技術, 34(4), 165-170, 2015.04. |
| 28. | 宮田裕次, 玉屋 圭, 田中 隆, 松井 利郎, 田中一成, ビワ葉と茶葉のコラボによる美味しく、機能性に優れた新規交合発酵茶, 日本生物工学会誌, 93(4), 222-224, 2015.04. |
| 29. | 松井 利郎, Food Analysis, ぶんせき, 603, 2014.11. |
| 30. | 福田俊彦, 田中 充, 松井 利郎, 低分子ペプチドを高感度に測る・視る, 食品加工技術, 66-71, 2014.02. |
| 31. | 松井 利郎, HEALTHY SESSION, オキナワグラフ, 36-37, 2013.06. |
| 32. | 福田俊彦, 松井 利郎, 低分子ペプチドの血管機能改善作用, BIOINDUSTRY, 40-46, 2013.02. |
| 33. | 小林優多郎, 松井 利郎, ペプチドと血管力向上, New Food Industry, 39-45, 2012.11. |
| 34. | 松井利郎、長谷川 毅, 食品包材へのにおいの移香性, FFI Journal, 216(1), 41-45, 2011.10. |
| 35. | 松井利郎、大森 健、米谷 俊、植木達朗、野田義治, 無塩醤油様調味料とその高血圧予防作用, 日本醸造協会誌, 106(9), 587-596, 2011.09. |
| 36. | 宮田裕次、田中 隆、玉屋 圭、松井利郎、田丸靜香、田中一成, 異種茶葉を用いた簡易・迅速混合発酵法の技術開発と新規混合発酵茶の製造, 日本食品科学工学会誌, 58(9), 403-412 , 2011.09. |
| 37. | 松井利郎, 大豆蛋白質に存在する血管弛緩性ペプチドの網羅的解析, （財）飯島記念食品科学振興財団成21年度年報, 47-53, 2011.09. |
| 38. | 松井利郎, プラスチック包材へのにおいの移香現象, 食品加工技術, 31(4), 12-17, 2011.08. |
| 39. | 松井利郎、田中 充, 血管機能とペプチド, New Food Industry, 53(3), 22-30 , 2011.06. |
| 40. | 松井利郎，佐野太郎, におい成分と包材との相互作用, 日本包装学会, 19(6), 435-441, 2010.12. |
| 41. | 田中一成、田丸靜香，宮田裕次、玉屋 圭、松井利郎, 未利用資源を活用した機能性を有する混合発酵茶の開発, FFI Journal, 52(10), 49-59, 2010.10. |
| 42. | 松井利郎, においは臭い、それとも匂い？, NICOS Magazine, 6月号、57-57, 2009.06. |
| 43. | 松井利郎, 収着のはなし, 臨床栄養, 114(1)、2-3, 2009.01. |
| 44. | 松井利郎, ペプチドと高血圧予防, New Food Industry, 51(1)、42-48 , 2009.01. |
| 45. | 松井利郎, においに触れて, におい・かおり環境学会誌、39(5)、1-1 , 39(5)、1-1 , 2008.05. |
| 46. | 松井利郎, 糖尿病予防食品〜天然成分による糖質分解酵素系阻害, FOOD RESEARCH, 632(2)、49-53 , 2008.02. |
| 47. | 松井利郎, 合成樹脂（プラスチック）製食品容器とにおいについて, におい・かおり環境学会誌, 39(2)、1-9 , 2008.02. |
| 48. | 松井利郎, におい成分の収着—これまでとこれから, 日本包装学会誌, 16(3)、173-178 , 2007.03. |
| 49. | T.Matsui, I Ogunwande, KJM Abesundara, K.Matsumoto, Anti-hyperglycemic Potential of Natural Products, Mini-Reviews in Medicinal Chemistry, 6, 109-120, 2006.03. |
| 50. | 川崎晃一、坂口淳子、松井利郎, ペプチド食品と血圧, 血圧, 13(2), 175-182 , 2006.02. |
| 51. | 田中 充、松本 清、松井利郎, ペプチドの高血圧抑制の新たなメカニズム, 食品加工技術, 26(1), 16-20, 2006.01. |
| 52. | 松井利郎, レニン−アンジオテンシン系と血圧低下ペプチド：これまでとこれから, New Food Industry, 47(12), 11-18, 2005.12. |
| 53. | 松井利郎, 高血圧疾患予防とペプチドの生理機能, 食品加工技術, 25(2), 1-7, 2005.06. |
| 54. | Kanthi J.M.Abesundara, T.Matsui, K.Matsumoto, Assay and evalution of a-glucosidase inhibitory activity using flow-biosensor system., 九州大学中央分析センター報告, 21, 20-31, 2003.12. |
| 55. | 松井利郎、木元幸一, 高齢化社会と高血圧予防食品, 食品工業, 46(15), 34-40, 2003.08. |
| 56. | 松井利郎, 食品成分による糖尿病予防, New Food Industry, 45(4), 1-8, 2003.04. |
| 57. | 松井利郎, 食品成分による高血圧疾患予防とその作用メカニズム, バイオサイエンスとインダストリー, 60(10), 665-670, 2002.10. |
| 58. | 松本 清, 石川洋哉, 松井利郎, 食品分析-呈味成分の分析-, ぶんせき, 2002(6), 311-315, 2002.06. |
| 59. | 松井利郎, フィルムによる香気成分の収着, 食品膜技術懇談会誌, 24(9), 137-143, 2000.09. |
| 60. | 松井利郎、松本 清, 食品成分の生体調節機能−複合機能体の分析化学的評価−, 分析化学, 49(7), 477-491, 2000.07. |
| 61. | 川崎晃一, 関 英治, 筬島克裕, 吉田真弓, 浅田耕造, 松井利郎,筬島 豊, 軽症高血圧者、正常高値血圧者ならびに正常血圧者に対するイワシタンパク質由来ペプチドの降圧効果, 臨床と研究, 77, 1800-1808, 2000.06. |
| 62. | 松井利郎, 川崎晃一, 食品タンパク質由来機能性ペプチドによる血圧降下作用−イワシペプチド（Val-Tyr）による降圧食品の開発を中心として−, 日本栄養・食糧学会誌, 53(2), 77-85, 2000.04. |
| 63. | 松井利郎, 非薬物療法としての機能性食品の重要性, 化学と生物, 36(9), 554-555, 1998.09. |
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