Researchers Database

Asai Tomoko

    Faculty Division of Human Life and Environmental Sciences Research Group of Food Science and Nutrition Assistant Professor
Last Updated :2021/08/09



  • Mar. 2015
  • Mar. 2020

Research Areas

  • Life sciences, Food sciences

Research Experience

  • Jun. 2018, Nara Women's University Faculty, Division of Humanities and Social Sciences, assistant professor


  • Apr. 2015, Sep. - 2018, 京都大学大学院, 農学研究科, 応用生物科学専攻
  • Apr. 2013, Mar. - 2015, Prefectural University of Hiroshima, 人間文化学専攻
  • Mar. - 2013, Prefectural University of Hiroshima, Faculty of Human Culture and Science, Department of Health Sciences

Committee Memberships

  • Jul. 2021JSOFF2021Executive Committee


  • the 2019 winner of the Flash Talk Session 1 Competition, ASAI T. Tomoko, The International Society for Nutraceuticals and Functional Foods (ISNFF), Dec. 2019
  • トピックス賞, 分離大豆タンパク質のアミノ酸残基に対する加圧加熱処理の影響, 日本栄養・食糧学会, Jul. 2021
  • トピックス賞, サメ調理肉摂取後の血漿中コラーゲン由来ペプチドの同定と定量, 日本栄養・食糧学会, May 2017

Published Papers

  • Mouse skin fibroblasts with mesenchymal stem cell marker p75neurotrophin receptor proliferate in response to prolyl-hydroxyproline

    Tomoko T Asai; Kazunobu Yoshikawa; Kazuhiro Sawada; Kazuna Fukamizu; Yoh-ichi Koyama; Shiro Jimi; Yasutaka Shigemura; Kenji Sato

    Feb. 2020, Journal of Functional Foods (J. Funct. Foods), 66, 103752, doi;rm:research_project_id;rm:research_project_id

    Scientific journal

  • Food-derived collagen peptides, prolyl-hydroxyproline (Pro-Hyp) and hydroxyprolyl-glycine (Hyp-Gly), enhance growth of primary cultured mouse skin fibroblast using fetal bovine serum free from hydroxyprolyl peptide.

    Tomoko Asai; Fumi Oikawa; Kazunobu Yoshikawa; Naoki Inoue; Kenji Sato

    Jan. 2020, International Journal of Molecular Sciences (Int. J. Mol. Sci.), 21 (1), 229 - 237, doi

    Scientific journal

  • Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat

    Tomoko Asai; Akira Takahashi; Kumie Ito; Tatsuo Uetake; Yasuki Matsumura; Kaori Ikeda; Nobuya Inagaki; Masahiro Nakata; Yoshiharu Imanishi; Kenji Sato

    American Chemical Society (ACS), 13 Mar. 2019, Journal of Agricultural and Food Chemistry, 67 (10), 2831 - 2838, doi;url

    Scientific journal

  • Effects of Milk Fat Cream and Rapeseed Oil Addition on the Rheological Properties of Liquid Egg and its Heat-induced Gel Structure and Texture (in Japanese)

    Asai Tomoko; Kakuda Mikiko; Suzuki Maki; Ueno Mari; Sugiyama Sumi

    The emulsification properties of eggs allow them to readily mix with fats and oils. Moreover, their heat-induced gels have specific soft textures. However, to the best of our knowledge, the effects of adding fats and oils to liquid egg during the cooking process have not been studied so far. In the present study, we investigated the effects of heat on the rheological properties of two types of liquid egg mixtures, one with milk fat cream and the other with rapeseed oil, and their heat-induced gel structures and textures. We found that the dynamic linear viscoelasticity measurements at 10°C were relatively uniform for the liquid egg-milk fat cream mixture and highly variable for the liquid egg-rapeseed oil mixture, while those at 80°C were highly variable for the former and relatively uniform for the latter. When liquid egg was heated with milk fat cream or rapeseed oil in an omelet-like form, the resulting gel showed a porous structure, as evidenced by scanning electron microscopy. Texture measurements and sensory evaluations demonstrated that heat-induced liquid egg gel with milk fat cream exhibits vulnerable properties. Thus, the addition of milk fat cream or rapeseed oil to liquid egg altered its rheological properties, both during heating as well as during the formation of the heat-induced gel structure, and generated a unique, vulnerable, and flexible, texture., The Japan Society of Cookery Science, 2014, Journal of Cookery Science of Japan, 47 (6), 312 - 319, doi;cinii_articles;cinii_books;url

    Scientific journal

  • Collagen Characteristics and Textural Properties of Chicken Wing Sticks Prepared in a Cook-chill System Using a Cooking Pan or Vacuum Package

    Furuifchi Tsugumi; Komekura Midori; Suzuki Maki; Asai Tomoko; Sugiyama Sumi

    It is known that the amount and structure of collagen in the connective tissue are major factors determining the textural quality of meat. However, there are few reports examining the structural changes in collagen observed under actual cooking and the association with meat textural properties. In the present study, chicken wing sticks were precooked in a cook-chill system using a cooking pan or a vacuum package. Samples were evaluated for quantitative and structural changes in collagen during the precooking and reheating process in order to examine the effects of these changes on the textural properties and other parameters of the chicken.
    The results indicated that the skin-free part of the chicken wing sticks heated in the vacuum package, with and without reheating, contained higher amounts of total collagen, insoluble collagen (ISC), glyceride, and moisture than those heated in a cooking pan. Sensory evaluation showed that the chicken wing sticks were more juicy and elastic when precooked in the vacuum package than in the cooking pan, and the samples precooked in the vacuum package received a higher rating for overall palatability when reheated than when non-reheated. Furthermore, since the amount of seasoning solution required in the vacuum package was markedly lower than that in the cooking pan, this likely resulted in a slower structural loosening of contracted collagen molecules and the observed retention of ISC content in the vacuum packaged chicken wing sticks., The Japan Society of Cookery Science, 05 Dec. 2013, Journal of Cookery Science of Japan, 46 (6), 372 - 380, doi;cinii_articles;cinii_books;url

    Scientific journal

  • Collagen-Derived Di-Peptide, Prolylhydroxyproline (Pro-Hyp): A New Low Molecular Weight Growth-Initiating Factor for Specific Fibroblasts Associated With Wound Healing

    Kenji Sato; Tomoko T. Asai; Shiro Jimi

    Many cells and soluble factors are involved in the wound healing process, which can be divided into inflammatory, proliferative, and remodeling phases. Fibroblasts play a crucial role in wound healing, especially during the proliferative phase, and show heterogeneity depending on lineage, tissue distribution, and extent of differentiation. Fibroblasts from tissue stem cells rather than from healthy tissues infiltrate wounds and proliferate. Some fibroblasts in the wound healing site express the mesenchymal stem cell marker, p75NTR. In the cell culture system, fibroblasts attached to collagen fibrils stop growing, even in the presence of protein growth factors, thus mimicking the quiescent nature of fibroblasts in healthy tissues. Fibroblasts in wound healing sites proliferate and are surrounded by collagen fibrils. These facts indicate presence of new growth-initiating factor for fibroblasts attached to collagen fibrils at the wound healing site, where the collagen-derived peptide, prolyl-hydroxyproline (Pro-Hyp), is generated. Pro-Hyp triggers the growth of p75NTR-positive fibroblasts cultured on collagen gel but not p75NTR-negative fibroblasts. Thus, Pro-Hyp is a low molecular weight growth-initiating factor for specific fibroblasts that is involved in the wound healing process. Pro-Hyp is also supplied to tissues by oral administration of gelatin or collagen hydrolysate. Thus, supplementation of gelatin or collagen hydrolysate has therapeutic potential for chronic wounds. Animal studies and human clinical trials have demonstrated that the ingestion of gelatin or collagen hydrolysate enhances the healing of pressure ulcers in animals and humans and improves delayed wound healing in diabetic animals. Therefore, the low molecular weight fibroblast growth-initiating factor, Pro-Hyp, plays a significant role in wound healing and has therapeutic potential for chronic wounds., Frontiers Media SA, 27 Nov. 2020, Frontiers in Cell and Developmental Biology, 8, 548975, doi;url

    Scientific journal


  • コラーゲンの豊富な調理肉摂取後のヒト血中コラーゲン由来ペプチド


    Dec. 2020, 食品加工技術, 40 (2), 54 - 62

  • Collagen-derived peptide in human blood after ingestion of collagen or gelatin

    ASAI Tomoko


  • The 9 th International Society For Nutraceuticals and Functional Foods

    ASAI Tomoko

    Oct. 2016, Wageningen University – Kyoto University (Graduate School of Agriculture) International Exchange Program − Seminar on Food Science by Young Researchers –

    Lecture materials

  • サメ調理肉摂取後のヒト血中コラーゲンペプチド

    淺井智子; 高橋滉; 大倉千里; 植竹達雄; 松村康生; 池田香織; 稲垣暢也; 佐藤健司

    25 Apr. 2016, 日本栄養・食糧学会大会講演要旨集, 70th, 272, j_global;url

  • 腸から皮膚

    佐藤 健司; 淺井 智子

    Sep. 2020, 美容皮膚医学『BEAUTY』, 3 (9), 20 - 27


  • Effect of cooking treatment on the amount of pepsin/pancreatin-soluble collagen in meat

    Tomoko T. Asai; Kyoka Sugiyama; Kumiko Saito; Takayo Mannari; Hitoshi Takamura; Kenji Sato

    19th World Congress on Nutrition and Food Chemistry, Sep. 2020

  • Effect of high temperature treatment on amino acid residues in soy protein isolate

    Mami Yamada; Tomoko T. Asai; Takayo Mannari; Hitoshi Takamura; Kenji Sato

    19th World Congress on Nutrition and Food Chemistry, Sep. 2020

  • Pro-Hyp is specifically incorporated in fibroblast expressing p75NTR

    Kazuhiro Sawada; Kazunobu Yosikawa; Tomoko Asai; Kenji Sato

    The 7th International Conference of Food Factors (ICoFF2019), Dec. 2019

  • Generation of Pro-Hyp and p75NTR- positive cell in cultured skin

    Xin Wei; Shiro Jimi; Kazunobu Yosikawa; Tomoko Asai; Kenji Sato

    The 7th International Conference of Food Factors (ICoFF2019), Dec. 2019

  • The p75NTR-positive fibroblasts from mouse skin respond to Pro-Hyp, collagen-derived peptide

    Tomoko Asai; Kazunobu Yosikawa; Kazuhiro Sawada; Xin Wei; Kenji Sato

    The 7th International Conference of Food Factors (ICoFF2019), Dec. 2019

  • 食品由来コラーゲンペプチドPro-Hyp は体性幹細胞マーカーp75NTR発現細胞の成長を促進する

    淺井智子; 吉川和伸; 澤田和浩; 自見至郎; 佐藤健司

    第51回日本結合組織学会学術大会, 01 Jun. 2019

  • Pro-Hyp, food-derived collagen peptide in blood, enhances growth of fibroblasts expressing p75NTR, somatic stem cell marker

    ASAI T. Tomoko; Kazunobu Yosikawa; Kazuhiro Sawada; Shiro Jimi; Kenji Sato

    2nd International Symposium on Bioactive Peptides, 22 May 2019

  • マウス皮膚より遊走する線維芽細胞へのPro-Hypの取り込み

    澤田和浩; 淺井智子; 吉川和伸; 佐藤健司

    第73回日本栄養・食糧学会大会, May 2019

  • 調理肉中コラーゲンの性質が血中コラーゲンペプチド量に及ぼす影響

    淺井智子; 佐藤健司

    第57回日本栄養・食糧学会近畿支部会, Dec. 2018

  • Characterization of Pro-Hyp responding cells and non-responding cells using migrating cells from mouse skin

    Kazunobu Yoshikawa; Tomoko Asai; Kenji Sato

    The 11 th International Society For Nutraceuticals and Functional Foods (ISNFF 2018), Oct. 2018

  • Pro-Hyp添加によるコラーゲンゲル上マウス由来皮膚遊走細胞への影響

    吉川和伸; 淺井智子; 佐藤健司

    第72回日本栄養・食糧学会, May 2018, url

  • 培養マウス皮膚からの遊走細胞に対するPro-Hyp添加の影響

    淺井智子; 吉川一伸; 佐藤健司

    第72回日本栄養・食糧学会, May 2018, url

  • Identification and quantification of food-derived collagen peptide in human plasma after ingestion of cooked shark meat

    Asai Tomoko; Takahashi Akira; Okura Chisato; Uetake Tatsuo; Matsumura Yasuki; Ikeda Kaori; Inagaki Nobuya; Sato Kenji

    The 10 th International Conference and Exhibition on Nutraceuticals & Functional Foods, Oct. 2017

  • サメ調理肉摂取後の血漿中コラーゲン由来ペプチドの同定と定量

    淺井 智子; 高橋 滉; 大倉 千里; 植竹 達雄; 松村 康生; 池田 香織; 稲垣 暢也; 佐藤 健司

    第71回日本栄養・食糧学会, May 2017

  • Food-derived collagen peptide in human blood after ingestion of cooked fish meatFood

    Asai Tomoko; Takahashi Akira; Okura Chisato; Uetake Tatsuo; Matsumura Yasuki; Ikeda Kaori; Inagaki Nobuya; Sato KenjiAsaf

    The 9 th International Society For Nutraceuticals and Functional Foods, Oct. 2016

  • サメ調理肉摂取後の血中コラーゲンペプチド

    淺井 智子; 高橋 滉; 大倉 千里; 植竹 達雄; 松村 康生; 池田 香織; 稲垣 暢也; 佐藤 健司

    第70回日本栄養・食糧学会, May 2016, url

  • Amount of collagen and gelatin in meats for Japanese daily meals

    Tomoko Asai; Kenji Sato

    The 6th International Conference on Food Factors, Nov. 2015

  • 飯と組み合わせて食べた時のレモン外皮を含む汁物の塩味の嗜好性

    角田 美紀子; 野村 希代子; 淺井 智子; 杉山 寿美

    平成26年度日本調理科学会大会, Aug. 2014

  • 食塩添加量を減少させたハンバーグへのパン粉の添加がテクスチャーへ及ぼす影響

    松本 茜; 淺井 智子; 石橋 ちなみ; 杉山 寿美

    平成26年度日本調理科学会大会, Aug. 2014

  • 乳脂肪クリームと菜種油を配合したオムレツのテクスチャー特性と冷却遠心分離による脂質分画

    淺井智子; 杉山寿美

    日本調理科学会 平成26年度大会, Aug. 2014

  • 食塩添加量と混捏程度がハンバーグのテクスチャーと組織構造に及ぼす影響

    淺井智子; 石橋ちなみ; 杉山寿美

    日本家政学会第66回大会, May 2014

  • コロッケの冷凍過程,保存過程が衣の水分量に及ぼす影響

    鈴木 麻希; 上野 真理; 浅井 智子; 富田 美鈴; 杉山 寿美

    平成25年度日本調理科学会大会, Aug. 2013

  • 乳脂肪クリームと菜種油を配合したオムレツの組織構造とレオロジー特性

    淺井智子; 杉山寿美

    平成25年度日本調理科学会大会, Aug. 2013

  • オムレツに配合した乳脂肪クリームと菜種油のレオロジー特性への影響

    淺井智子; 杉山寿美

    日本家政学会中国四国支部研究発表会, Oct. 2012

  • Long-term dietary intake of high temperature treated soy protein isolate impairs social behavior in mice

    Takayo Mannari-Sasagawa; Mami Yamada; Tomoko T. Asai; Mayumi Nishi; Kenji Sato; Hitoshi Takamura

    the 44th Annual Meeting of the Japan Neuroscience Society, Jul. 2021

  • 加圧加熱処理した大豆タンパク質の長期摂 取による社会性行動への影響

    萬成 誉世; 山田 真実; 淺井 智子; 西 真弓; 佐藤 健司; 高村 仁知

    第, Jun. 2021

  • 分離大豆タンパク質のアミノ酸残基に対する加圧加熱処理の影響

    淺井智子; 山田真実; 萬成誉世; 高村仁知; 佐藤健司

    第75回日本栄養・食糧学会大会, Jun. 2021

Association Memberships

  • 奈良県栄養士会

  • 日本給食経営管理学会

  • 奈良女子大学家政学会

  • 日本フードファクター学会(JSoFF)

  • 日本農芸化学会

  • 日本調理科学会

  • 日本家政学会

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