Kyushu University Academic Staff Educational and Research Activities Database
List of Reports
Toshiro Matsui Last modified date:2020.05.01

Professor / Food Science and Biotechnology / Department of Bioscience and Biotechnology / Faculty of Agriculture


Reports
1. 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, 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..
2. Weilin Shen, Toshiro Matsui, Intestinal absorption of small peptides
a review
, International Journal of Food Science and Technology, 10.1111/ijfs.14048, 2019.06, 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..
3. 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.
4. Toshiro Matsui, Are Peptides Absorbable Compounds?, Journal of Agricultural and Food Chemistry, 10.1021/acs.jafc.7b05589, 2018.01.
5. Weilin Shen, Toshiro Matsui, Current knowledge of intestinal absorption of bioactive peptides, Food & Function, 8, 4306-4314, 2017.10.
6. 松井 利郎, Condensed catechins and their potential health-benefits, Eur. J. Pharm., 75, 495-502, 2015.10.
7. Sorption.
8. Antihypertensive effect of bioactive peptides.
9. T.Matsui, I Ogunwande, KJM Abesundara, K.Matsumoto, Anti-hyperglycemic Potential of Natural Products, Mini-Reviews in Medicinal Chemistry, 6, 109-120, 2006.03.
10. Peptidic food and hypertension.
11. A new mechanism of lowering of hypertension induced by peptides.
12. Update of the renin-angiotensin system and its related antihypertensive peptides.
13. Physiological functions of antihypertensive peptides.
14. 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.
15. Antihypertensive food in aged society..
16. Antihyperglcemic effect of food components.
17. Antihypertensive mechanism of food components..
18. Food analysis-analysis of taste components-.
19. Sorption of flavors into films..
20. Analytical evaluation of health modulating action of food components..
21. Antihypertensive effect of sardine peptides in mild hypertensive, high-normal hypertensives and noromotensives..
22. Antihypertensive effect of functional peptides..
23. Importance of functional food as an alternative medical treatment..