研究業績 (2018年以降)

2020年

  • Riska Rian Fauziah, Shinjiro Ogita, Tomoyuki Yoshino, Yukihiro Yamamoto Effect of Molecular Form of Conjugated Linoleic Acid on Oxidative Stability:Comparison of Triacylglycerol and Phosphatidylcholine Form.J. Oleo Sci., 69, 801-807.
  • Shin Ogasawara, Shigesaburo Ogawa, Yukihiro Yamamoto, Setsuko Hara, Enzymatic Preparation and Oxidative Stability of Human Milk Fat Substitute Containing Polyunsaturated Fatty Acid Located at sn-2 Position. J. Oleo Sci., 69, 825-835.
  • Yukihiro Yamamoto, Katsumasa Tanaka, Hiroto Sugiyama, and Ryota Noboritate, Preparation of Phosphatidylcholine Containing Capric Acid at the sn-1 Position via Novozym® 435-Catalyzed Acidolysis.Biocatal. Agric. Biotechnol., 26, 101629.
  • Yukihiro Yamamoto, Kounosuke Suzuri, Tasuku Kunii, Hideyuki Kurihara, Kazuo Miyashita, Masashi Hosokawa, Preparation of phosphatidyl-panthenol by phospholipase D-mediated transphosphatidylation and its anti-inflammatory activity on macrophage-like RAW264.7 cells. Biocatal. Agric. Biotechnol., 27, 101626.
  • Seiichiro Yamamoto, Shigesaburo Ogawa, Yukihiro Yamamoto, Setsuko Hara, Thermal–oxidative stability of commercial rice bran oil. Food Sci. Technol. Res., accepted (Jul. 8)
  • Sayumi Yasuda, Yukihiro Yamamoto., Highly efficient preparation of 1-lysophosphatidylcholine via high proportion of Novozym® 435 (lipase B from Candida antarctica)-catalyzed ethanolysis. Biotechnol. Rep. 27, e00505.

2019年

  • Yukihiro Yamamoto, Kazuki Harada, Suzuna Kasuga, Masashi Hosokawa, Phospholipase A2-mediated preparation of phosphatidylcholine containing ricinoleic acid and its anti-inflammatory effect on murine macrophage-like RAW264.7 cells. Biocatal. Agric. Biotechnol., 19(5), 101141.

2018年

  • Yukihiro Yamamoto, Hiroki Yoshida, Toshiharu Nagai, Setsuko Hara, Preparation of chiral triacylglycerols, sn-POO and sn-OOP, via lipase-mediated acidolysis reaction. J. Oleo Sci., 67 (2), 207-214.
  • Yukihiro Yamamoto, Masato Kono, Physiological functions of 70% ethanol extracts of 6 edible flowers in vitro: a comparative study. Food Nutr. Sci., 9, 314-324.
  • Yukihiro Yamamoto, Rino Misawa, Effect of emulsifier concentration on the oxidation of an O/W emulsion prepared from canola oil. Food Nutr. Sci., 9, 683-692.