Kagawa Nutrition University
Yasuo Aoyagi, Ph.D.
Food chemistry
Outline of Research Activities

The Laboratory of Food Chemistry concentrates on the functions of foods such as vegetables, herbs, buckwheat, and mushrooms. Our primary aim is to study these functions by utilizing various organic and analytical chemistry techniques.
Research includes the elucidation of the angiotensin-I-converting enzyme inhibitor of various vegetables, buckwheat, and mushrooms. Investigations aimed at finding digestive enzyme inhibitors from mushrooms have been conducted.
Changes in the amount of flavor compounds such as amino acids and 5�-nucleotides of cooked or processed mushrooms have also been investigated.

Recent Publications

S.Fujihara,H.Sasaki,Y.Aoyagi and T.Sugahara:Nitrogen-to-Protein Conversion factors for Some Cereal Products in Japan,J. of food Sci., 73,C204-C209(2008)

Izawa Hanako, Nozomi Yoshida, Norie Shirakai: Nicotianamine Content in Various Beans and its Inhibition Activity of Angiotensin-I Converting Enzyme, Nippon Shokuhin Kagaku Kougaku Kaishi, 55,253-257(2008)

Yasuo Aoyagi: Angiotensin-I converting enzyme inhibition of plant ingredients, nicotianamine and its analog, Nippon Shokuseikatu Gakkaishi, 18,15-18(2007)

Yasuo Aoyagi: An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) flour, Phytochemistry 67,618-621(2006))

Atsuko Kasuga, Eiko Ogiwara, Yasuo Aoyagi and Hiroko Kimura: Changes in Isoflavone Content of Soybeans during Heating Process, Nippon Shokuhin Kagaku Kougaku Kaishi, 53,365-372(2006)

Hanako Izawa, Yasuo Aoyagi: Inhibition of Angiotensin Converting Enzyme by Mushroom, Nippon Shokuhin Kagaku Kougaku Kaishi, 53,459-465(2006)

Atsumi Hayashi, Tomoko Nakayama, Yasup Aoyagi and Koichi Kimoto: Purification of nicotianamine from Hayatouri (sechium edule) and Estimation of Quantitative Determination Method, Nippon Shokuhin Kagaku Kougaku Kaishi, 52,154-159(2005)

Atsuko Kasuga, Yasuo Aoyagi:Whether or not One Should Utilize the Rehydrated Solution of Dried Shiitake Mushroom for Cooking,J.Cookery Sci. Jpn.,38,309-318(2005)

Atsumi Hayashi, Tomoko Nakayama, Kazuo Murakami, Yasup Aoyagi and Koichi Kimoto: Effects of Nicotianamine on Blood Pressure in Tsukuba Hypertensive Mice (THM), J. Jpn. Soc. Nutr. Sci.,58,315-321(2005)

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