Research Keywords 【 display / non-display

  • Maillard reaction and browning of food, Enzymatic browning of agricultural products, Polyphenol oxidase and PAL, Staphylococcus aureus

Research Pursuits 【 display / non-display

  • (1) Maillard Reaction and Browning in Foods: We have analyzed the browning by the Maillard reaction between sugars or their decomposition products and amino acids or proteins. We identified novel yellow compounds, dilysyldipyrrorones A and B derived from xylose and lysine and furpipate derived from furfural and lysine. We also examined their formation mechanism. We compared pentose and hexose in terms of the browning and the formation of low-molecular-weight pigments at various reaction conditions. We identified a thiophenon derivative as a yellow pigment, detected this compound in various foods, and examined its formation process. We identified a novel yellowish pigemet in a model Mallrd reaction system of cysteine and glucose.

    (2) Enzymatic Browning of Foods: We have analyzed the enzymatic browning of apple, lettuce etc., and have proposed the regulation method. Our group isolated, characterized, and cloned polyphenol oxidase of apple fruit. We then repressed its expression by the antisense technology. Further we have examined and regulated phenylalanine-ammonia lyase in cut lettuce.
    Recently we have examined the enzymatic browning of mung bean sprout.

    (3) Microbiological Safety: The conditions for production of staphylococcal enterotoxin A and its regulation method have been examined.

Educational Pursuits 【 display / non-display

  • Foods are derived from organisms, which are processed and preserved. During processing and preservation, chemical, physical, and biological changes happen. The understanding and regulation of these changes are important from the standpoint of food science. I have taught food processing and preservation of agricultural products, laboratory course of food processing and preservation, food microbiology, food safety etc. In graduate school, I have taught biochemisry and microbiology on food processing and preservation, and supervised several students every year. All students give presentaions on their research in seminar and discusse each other. They also introduce novel informations on their reserach field and discuss on them.

Academic 【 display / non-display

  • The University of Tokyo, Faculty of Agriculture, Department of Agricultural Chemistry, University, Graduated, JAPAN

Campus Career 【 display / non-display

  • Faculty of Core Research Natural Science Division, Professor

  • Graduate School of Humanities and Sciences, Education Organization, Master's Program Life Sciences

  • Faculty of Human Life and Environmental Sciences Nutrition and Food Science

  • Faculty of Human Life and Environmental Sciences, Professor

  • Graduate School of Humanities and Sciences, Research Organization, the Core Section The Natural/Applied Sciences Division, Professor

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Books 【 display / non-display

  • New Sakurai Dictionary on Food

    2012.08, Dictionary

  • Food Processing and Preservation、2nd Ed. (In Japanese)

    Tokyo Kagaku Dojin2011.05, Seiichi Homma and Masatsune Murata, Textbook

  • 生物学辞典

    褐変関連項目。, 東京化学同人, 2010.11, 村田 容常(分担執筆), 石川純他, Dictionary

  • The Maillard Reaction. Interface between aging, nutritio and metabolism

    Novel Maillard pigments formed from furfural and xylose with lysine under weakly acodic conditions., RSC Publishng, 2010.06, Masatsune Murata(分担執筆), M.C. Thomas and J. Forbes, Research Book, 188-193

  • The Maillard Reaction. Recent Advances in Food and Biomedical Sciences. Annals of the New York Academy of Sciences Volume 1126

    A novel yellow pigment, furpipate, derived from furfural and lysine., Blackwell Publishng, 2008.04, Masatsune Murata, Hana Totsuka, and Hiroshi Ono(分担執筆), E. Schleicher, V. Somoza, and P. Schieberle, Research Book, 307-309

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Papers 【 display / non-display

  • Factors affecting the suitability of boiled pasta with tomato sauce for eating

    Food Science and Technology Research, vol.24(1)(p.159 - 167), 2018.01, Yumiko Nakanishi, Kentaro Irie, and Masatsune Murata, Original, Research paper (scientific journal), Capital Author

  • Inhibitory effects of food additives derived from polyphenols on staphylococcal enterotoxin A pro-duction and biofilm for-mation by Staphylococcus aureus.

    Bioscience, Biotechnology, and Biochemistry, vol.81(12)(p. 2346 - 2352), 2017.12, Yuko Shimamura, Chikako Hirai, Yuka Sugiyama, Masaharu Shibata, Junya Ozaki, Masatsune Murata, Norio Ohashi, and Shuichi Masuda, Original, Research paper (scientific journal), Coauthor

  • Galactose is the limiting factor for the browning or discoloration of cheese during storage

    Journal of Nutritional Science and Vitaminology, vol.63(p.412 - 418), 2017.12, Asuka Igoshi, Yui Sato, Kumi Kameyama, and Masatsune Murata, Original, Research paper (scientific journal), Capital Author

  • 4-Hydroxy-5-methyl- 3(2H)-furanone (HMFO) contributes to browning in xylose-lysine Maillard reac-tion system

    Food Science and Technology Research, vol.23(2)(p.283 - 289), 2017.03, Yoko Mikami, Miki Nakamura,Shinji Yamada, and Masatsune Murata, Original, Research paper (scientific journal), Capital Author

  • Production of staphylococcal enterotoxin A in cooked rice, and limitation of its organ-oleptic detection

    Food Science and Technology Research, vol.23(2)(p.267 - 274), 2017.03, Satomi Tsutsuura and Masatsune Murata, Original, Research paper (scientific journal), Capital Author

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Published Article 【 display / non-display

  • Deep gap between food safety and labeling

    vol.37(p.8), 2014.01, MURATA Masatsune, Letters, Single Author, Except for reviews, Introduction and explanation (others)

  • Imprssion on Oils and Fats

    vol.13(3)(p.109), 2013.03, Masatsune Murata, Letters, Single Author, Except for reviews, Introduction and explanation (scientific journal)

  • Food safety and no anxiety on food safety

    2012.12, Masatsune Murata, Survey, Single Author, Except for reviews, Introduction and explanation (scientific journal)

  • Low-molecular-weight yellow pigment, 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone in soy sauce

    2012.10, Masatsune Murata, Survey, Single Author, Except for reviews, Introduction and explanation (scientific journal)

  • Temperature dependency of production of a staphylococcal enterotoxin

    2012.08, Satomi Tsutsuura and Masatsune Murata, Survey, Capital Author, Except for reviews, Introduction and explanation (scientific journal)

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Presentations 【 display / non-display

  • Enterotoxin A production by Staphylococcus aureus in a liquid medium and cooked rice

    Satomi Tsutsuura and Masatsune Murata, International, 2015.05, 12th Asian Congress of Nutrition (ACN 2015), 横浜, Federation of Asian Nutrition Societies, Not Invited, Coauthor

  • Identification of major reaction product from xylose-lysine Maillard model system

    Domestic, 2014.03, Not Invited, Coauthor

  • Cloning of PAL mRNA ofmung bean sprout and the change in the expression during cold storage

    Nana Samejima, Yuko Shimamura and Masatsune MURATA, Domestic, 2013.08, 60th Annual Meeting of Japanese Soceity of Food Sceince and Techonogy, Japansese Soceity of Food Sceince and Techonogy, Not Invited, Coauthor

  • Significance of glycine added to cooked rice; from the stand point of staphylococcal enterotoxin A

    Satomi Tssutsuura, Naoko Hayashida and Masatsune MURATA, Domestic, 2013.08, 60th Annual Meeting of Japanese Soceity of Food Sceince and Techonogy, Japansese Soceity of Food Sceince and Techonogy, Not Invited, Coauthor

  • Effect of storage temperature on the production of staphylococcal enterotoxin A in cooked rice

    Satomi TSUTSUURA and Masatune MURATA, Domestic, 2013.03, Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2013, Japan Society for Bioscience, Biotechnology, and Agrochemistry, Not Invited, Coauthor

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Prize for Research Activities 【 display / non-display

  • Best Paper Award in Food Science and Technology Research

    Japanese Society for Food Science and Technology, Cloning of phenylalanine ammonia-lyase and its role in enzymatic browning of mung bean sprout during cold storage. Food Science and Technology Research, 22, 255-260 (2016)., 2017.08, Domestic

  • Ando Momofuku Award 2010

    Ando Foundation, Masatsune MURATA, Basic and Applied Studies on Enzymatic and Non-Enzymatic Browning of Food, 2011.03, Domestic

  • Best Paper Award in Food Science and Technology Research

    Japanese Society for Food Science and Technology, Hana Totsuka, Konomi Tokuzen, Hiroshi Ono, and Masatsune Murata, A Novel yellow compound and furpipate derivatives formed from furfural or 5-hydroxymethylfurfural in the presence of lysine. Food Science and Technology Research, 15, 45-50 (2009), 2010.09, Domestic

  • Encouragement Award by The Japanese Society for Food Science and Technology

    The Japanese Society for Food Science and Technology, Masatsune MURATA, Chemical and Biochemical Study on Phenolics and Food Quality, 2000.03, Domestic