International College of Arts and Sciences Department of Food and Health Sciences: Back Page

Professor

Hiroya ISHIKAWA

Brief personal history

Professor, 2019-Present, Department of Food and Health Sciences, International College of Arts and Sciences, Fukuoka Women's University

Associate Professor, 2011-Present, Department of Food and Health Sciences, International College of Arts and Sciences, Fukuoka Women's University

Associate Professor, 2009-2011, Department of Nutrition and Health Science, Faculty of Human Environmental Science, Fukuoka Women's University

Assistant Professor, 2000-2009, Faculty of Agriculture, Graduate School, Kyushu University

Degrees

Ph.D.(Agriculture)

Research themes

1)Evaluation of the antioxidant activity of Food and natural products.
2)Evaluation of the flavor (odor) profiles of food and natural products.
3)Preparation of micro-capsules containing functional food compounds.
etc.

Brief explanation of research

1) In our laboratory, we try to elucidate the physiological activities (particularly antioxidative property) of various compounds in natural and food products. The antioxidants attract attention as the ingredients which is effective for human health (anti-aging) only as an antioxidant for prevention of the food products. In our laboratory, various in vitro assays as 1,1-diphenyl-2-picrylhydrazyl (DPPH) 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), oxygen radical absorbance capacity (ORAC), and superoxide anion scavenging activity (SOSA) assays are used to elucidate antioxidant power of food components. The evaluation of the antioxidative activities of antioxidant mixtures is an additional important problem. The interaction between the antioxidants would result in the synergistic or antagonistic effects. We investigated the effects of binary mixture of antioxidants.
2) We try to elucidate the volatile flavor profiles in various food products. GC-MS instrument with sniffing port are used in our flavor analysis to investigate the odor active compounds.
3) Micro-encapsulation techniques have been applied to stabilize the core material, to control the release of the core material, and to separate reactive or incompatible components of formulation. We try to prepare liposomal or other microcapsules containing antioxidants, enzymes, and flavor compounds to apply in food industry.

Select publication list

1.M. Shimoda, H. Ishikawa, T. Kawano, Y. Osajima, Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide. Journal of Food Science, 59(1), 231-233, 1994.

2.H. Ishikawa, M. Shimoda, T. Kawano, Y. Osajima, Inactivation of Enzymes in an Aqueous Solution by Micro-bubbles of Supercritical Carbon Dioxide. Biosci. Biotech. Biochem., 59(4), 628-631, 1995.

3.H. Ishikawa, M. Shimoda, T. Kawano, K.Sakamoto, Y. Osajima, Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide. Biosci. Biotech. Biochem., 59(6), 1027-1031, 1995.

4.H. Ishikawa, M. Shimoda, H.Shiratsuchi, Y. Osajima, Sterilization of Microorganisms by the Supercritical Carbon Dioxide Micro-Bubble Method. Biosci. Biotech. Biochem., 59(10), 1949-1950, 1995.

5.H. Ishikawa, M. Shimoda,, A. Yonekura, Y. Osajima, Inactivation of Enzymes and Decomposition of α-Helix Structure by Supercritical Carbon Dioxide Microbubble Method. J. Agric. Food Chem. , 44(9), 2646-2649, 1996.

6.H. Ishikawa, M. Shimoda, K. Tamaya, A. Yonekura, Y. Osajima, Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method, Biosci. Biotech. Biochem., 61(6), 1022-1023, 1997.

7.M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, H. Ishikawa, Y. Osajima, Antimicrobial Effects of Pressured Carbon Dioxide in a Continuous Flow System. Journal of Food Science, 63(4), 709-712, 1998.

8.H. Ishikawa, M. Shimoda,, A. Yonekura,K. Mishima, K. Matsumoto, Y. Osajima, Unfolding of Poly-L-Glutamic Acid by Microbubbling of Supercritical Carbon Dioxide, Biosci. Biotech. Biochem., 64(6), 1295-1297, 2000.

9.H. Ishikawa, T. Yoshimura, M. Kajihara M. Shimoda, K. Matsumoto, Y. Osajima, pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide, Food Sci. Technol. Res., 6(3), 212-215, 2000.

10.H. Ishikawa, M. Shimoda,, A. Yonekura,K. Mishima, K. Matsumoto, Y. Osajima, Irreversible Unfolding of Myoglobin by Supercritical Carbon Dioxide, J. Agric. Food Chem., 48(10), 4535-4539, 2000.

11.M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, T. Yoshimura, M. Miyake, H. Ishikawa, Y. Osajima, Deoderrization of Fish Source by Continuous Flow Extraction with Microbubbles of Supercritical Carbon Dioxide, Journal of Food Science, 65(8), 1349-1351, 2000.

12.M. Shimoda, T. Yoshimura, H. Ishikawa, I. Hayakawa, Y. Osajima Off-flavor in Milk from the Cows Feeded with Swinecres(Coronopus didymus), J. Fac. Agr., Kyushu Univ., 45(1), 189-197, 2000.

13.M. Shimoda, T. Yoshimura, H. Ishikawa, S. Shioya, I. Hayakawa, Y. Osajima, Volatile Compounds of human Milk. J. Fac. Agr., Kyushu Univ., 45(1), 199-20, 2000.

14.T. Yoshimura, M. Shimoda, H. Ishikawa, M. Miyake, I. Hayakawa, K. Matsumoto, Y. Osajima Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide., Journal of Food Science, 66(5), 694-697, 2001.

15.T. Sakai, M. Yamaguchi, H. Ishikawa, K. Matsumoto, Flow Injection Analysis of Amitrole by Chemiluminescent Immunosensor Using Alkaline Phosphatase and Adamantyl Methoxy Phospholyloxy Phenyl Dioxetane, Anal Sci., 17(Suppl.), i1407-i1410, 2001.

16.T. Yoshimura, M. Shimoda, H. Ishikawa, M. Miyake, K. Matsumoto, Y. Osajima, I. Hayakawa, Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide. J. Fac. Agr., Kyushu Univ., 46(2), 345-352, 2002.

17.T. Yoshimura, M. Furutera, M. Shimoda, H. Ishikawa, M. Miyake, K. Matsumoto, Y. Osajima, I. Hayakawa Inactivation Efficiency of Enzymes in Buffered System by Continuous Method with Microbubbles of Supercritical Carbon Dioxide. Journal of Food Science, 67(9), 3227-3231, 2002.

18.H. Ishikawa, Y. Shimoda, K. Matsumoto, Preparation of Liposomal Microcapsules by Proliposome Method with Soybean Lecithin. J. Fac. Agr., Kyushu Univ., 49(1), 119-127, 2004

19.H. Ishikawa, Y. Shimoda, K. Matsumoto, Preparation and Characterization of Liposomal Microencapsulated Poly-γ-glutamic Acid for Prevention of Ca-phosphate Precipitation under Intestinal Environment. Food Sci. Technol. Res., 10(2), 227-231, 2004.

20.K. Matsumoto, A. Torimaru, S. Ishitobi, T. Sakai, H. Ishikawa, K. Toko, N. Miura, T. Imato, Preparation and characterization of a polyclonal antibody from rabbit for detection of trinitrotoluene by a surface plasmon resonance biosensor. Talanta, 68, 305-31, 2005.

21.H. Ishikawa, Y. Shimoda, K. Matsumoto, Liposomal Microcapsulation of Enzymes by Proliposome Method with Chitosan-Coating., J. Fac. Agr., Kyushu Univ., 50(1), 141-149, 2005.

22.H. Ishikawa, T. Matsui, T. Ohtsu, K. Watanabe, K. Matsumoto, pH of solution greatly affects a sorption of ionized compounds into plastic film. J. Agric. Food Chem., 53 (9), 3488-3492, 2005.

23.H. Ishikawa, M. Yoshihara, A. Baba, T. Kawabuchi, M. Sato, M. Numata, K. Matsumoto, Formation of Zinc Protoporphyrin IX from Myoglobin with Pork Loin Extract. J. Fac. Agr., Kyushu Univ., 51(1), 93-97, 2006.

24.H. Ishikawa, M. Yoshihara, A. Baba, T. Kawabuchi, M. Sato, M. Numata, K. Matsumoto, Formation of Zinc Protoporphyrin IX from Myoglobin in Porcine Heart Extract. Food Sci. Technol. Res., 12(2),125-130, 2006.

25.H. Ishikawa, A. Kuwano, K. Matsumoto, Complexation of Vanillin and Ethylvanillin with α-, β-, γ- Cyclodextrin., J. Fac. Agr., Kyushu Univ., 52(1), 87-90, 2007.

26.H. Ishikawa, T. Kawabuchi, Y. Kawakami, M. Sato, M. Numata, K. Matsumoto, Formation of Zinc Protoporphyrin IX and Protoporphyrin IX from Oxymyoglobin in Porcine Heart Mitochondria. Food Sci. Technol. Res., 13(1), 85-88, 2007.

27.K. Honjoh, T. Machida, K. Nishi, K. Matsuura, K. W. Soli, T. Sakai, H. Ishikawa, K. Matsumoto, T. Miyamoto, and M. IIO. Improvement of Freezing and Oxidative-stress Tolerance in Saccharomyces cerevisiae by Taurine. Food Sci. Technol. Res., 13(2), in press, 2007.

28.H. Ishikawa, A. Kuwano, H. Chaen, K. Matsumoto　Complexation of Some Aromatic Compounds with Cyclic Nigerosyl-(1→6)-Nigerose J. Fac. Agr., Kyushu Univ., 54(1), 201-204, 2009

29.E. T. Arung, S. Furuta, H. Ishikawa, I. W. Kusuma, K. Shimizu, R. Kondo, Anti-melanogenesis properties of quercetin- and its derivative-rich extract from Allium cepa, Food Chemistry, 124, 1024-1028 (2010)

30.Enos Tangke Arung, S. Furuta, H. Ishikawa, H. Tanaka, K. Shimizu, R. Kondo, Melanin Biosynthesis Inhibitory and Antioxidant Activities of Quercetin-3'-O-b-D-glucoside Isolated from Allium cepa, Z. Naturforsch. , 66 c, 209 – 214 (2011)

31.T-X. Meng, S. Furuta , S. Fukamizu, R. Yamamoto, H. Ishikawa , Enos Tangke Arung , K. Shimizu, S. Ohga , R. Kondo, Evaluation of biological activities of extracts from the fruiting body of Pleurotus citrinopileatus for skin cosmetics, Journal of Wood Sci., 57(5), 452-458 (2011)

32.K. Yamagishi et al,（H. Ishikawa 21/25）,Generation of gaseous sulfur-containing compounds in tumor tissue, and suppression of gas diffusion as an anti-tumor treatment, GUT, 61(4) 554-561 (2012

33.T-X. Meng,H. Ishikawa,K. Shimizu, S. Ohga,R. Kondo. A glucosylceramide with antimicrobial activity from the edible mushroom Pleurotus citrinopileatus Journal of Wood Sci., 58(1), 81-86 (2012)

34.Enos Tangke Arung, S. Furuta, K. Sugamoto, K. Shimizu, H. Ishikawa, Y. Matsushita, R. Kondo, The Inhibitory Effects of Representative Chalcones Contained in Angelica keiskei on Melanin Biosynthesis in B16 Melanoma Cells Natural Product Communications, 7(8), 1007-1010 (2012)

35.T.-X. Meng, C.-F. Zhang, T. Miyamoto, H. Ishikawa, K. Shimizu, S Ohga, R. Kondo, The melanin biosynthesis stimulating compounds isolated from the fruiting bodies of Pleurotus citrinopileatus, Journal of Cosmetics, Dermatological Sciences and Applications, in press (2012)

36.Wild Mushroom in Nepal: Some potential Candidates as Antioxidant and ACE Inhibition Sources, T. H. Bang, H. Suhara, K. Doi, H. Ishikawa, K. Fukami, G. P. Parajuli, Y. Katakura, S. Yamashita, K. Watanabe, M. K. Adhikari, H. K. Manandhar, R. Kondo, K. Shimizu, Evidence-Based Complementary and Alternative Medicine, in press (2014)

37.Biological activities and phytochemical profiles of extracts from different parts of bamboo (Phyllostachys pubescens), Akinobu Tanaka, Qinchang Zhu, Hui Tan, Hiroki Horiba, Koichiro Ohnuki, Yasuhiro Mori, Ryoko Yamauchi, Hiroya Ishikawa, Akira Iwamoto, Hiroharu Kawahara, Kuniyoshi Shimizu, Molecules, 2014in press

38.Applicability of DPPH Assay for Evaluation of Antioxidant Capacity of Food Additives -Inter-laboratory Evaluation, Tomoko SHIMAMURA, Yoshihiro SUMIKURA, Takeshi YAMAZAKI, AtsukoTADA, Takehiro KASHIWAGI, Hiroya ISHIKAWA, Toshiro MATSUI, Naoki SUGIMOTO,Hiroshi AKIYAMA, and Hiroyuki UKEDA Analytical Sciences, 2014 in press.

39.Arung ET, Suwinarti W, Hendra M, Supomo I, Kusuma W, Puteri DCN, Eroglu HA, Kim YU, Shimizu K, Ishikawa H (Co-corresponding author) : Antioxidant and anti-melanogenesis activities of an extract of the Indonesian Lai fruit (Durio kutejensis). Tropical Journal of Pharmaceutical Research, 2014in press

40.

Research field

Food and health sciences.

Membership of Academic Societies

The Japanese Society for Food Science and Technology
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Japan Association of Food Preservation Science
The Japan Society for Analytical Chemistry
The Japanese society of nutrition and dietetics

Awards

Technology award (Japanese fruit juice Association, 1997)

Lecture subjects

Food Science
Experiment for Food Science
Food Processing
Food Analysis
Experiment for Food Analysis

Related field

Food and Health
Industry-University-Government Collaboration

Keywords

food analysis, functional food analysis, flavor analysis