Researchers Database

Asai Tomoko

FacultyFaculty Division of Human Life and Environmental Sciences Research Group of Food Science and Nutrition
PositionAssistant Professor
Last Updated :2022/10/06


Profile and Settings

  • Contact Point
  • Name (Japanese)

  • Name (Kana)

    Tomoko T.


  • 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

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


Published Papers

  • Refereed, Journal of Functional Foods (J. Funct. Foods), 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, 66, 103752, Scientific journal
  • Refereed, International Journal of Molecular Sciences (Int. J. Mol. Sci.), 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, 21, 1, 229, 237, Scientific journal
  • Refereed, Journal of Agricultural and Food Chemistry, American Chemical Society (ACS), 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, 20 Feb. 2019, 67, 10, 2831, 2838, Scientific journal
  • Refereed, Journal of Cookery Science of Japan, The Japan Society of Cookery Science, 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., 2014, 47, 6, 312, 319, Scientific journal
  • Refereed, Journal of Cookery Science of Japan, The Japan Society of Cookery Science, 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., 05 Dec. 2013, 46, 6, 372, 380, Scientific journal
  • Refereed, Frontiers in Cell and Developmental Biology, Frontiers Media SA, 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., 27 Nov. 2020, 8, 548975, Scientific journal
  • Refereed, ACS Food Science & Technology, American Chemical Society (ACS), Effects of Adding Rapeseed Oil or Milk Fat Cream to Liquid Hen Egg on Lipid Distribution after Centrifugation and Heat-Induced Gel Network, Tomoko T. Asai; Hitoshi Takamura; Sumi Sugiyama, 19 Aug. 2022, Scientific journal


  • Not Refereed, 食品加工技術, 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, 淺井智子, Dec. 2020, 40, 2, 54, 62
  • Not Refereed, RESEARCH JOURNAL OF LIVING SCIENCE, Collagen-derived peptide in human blood after ingestion of collagen or gelatin, ASAI Tomoko, Oct. 2018, 65, 1
  • Not Refereed, Wageningen University – Kyoto University (Graduate School of Agriculture) International Exchange Program − Seminar on Food Science by Young Researchers –, The 9 th International Society For Nutraceuticals and Functional Foods, ASAI Tomoko, Oct. 2016, Lecture materials
  • Not Refereed, 日本栄養・食糧学会大会講演要旨集, 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, 70th, 272
  • Not Refereed, 美容皮膚医学『BEAUTY』, 腸から皮膚, 佐藤 健司; 淺井 智子, Sep. 2020, 3, 9, 20, 27


  • Tomoko T. Asai; Kyoka Sugiyama; Kumiko Saito; Takayo Mannari; Hitoshi Takamura; Kenji Sato, 19th World Congress on Nutrition and Food Chemistry, Effect of cooking treatment on the amount of pepsin/pancreatin-soluble collagen in meat, Sep. 2020
  • Mami Yamada; Tomoko T. Asai; Takayo Mannari; Hitoshi Takamura; Kenji Sato, 19th World Congress on Nutrition and Food Chemistry, Effect of high temperature treatment on amino acid residues in soy protein isolate, Poster presentation, Sep. 2020
  • Kazuhiro Sawada; Kazunobu Yosikawa; Tomoko Asai; Kenji Sato, The 7th International Conference of Food Factors (ICoFF2019), Pro-Hyp is specifically incorporated in fibroblast expressing p75NTR, Dec. 2019
  • Xin Wei; Shiro Jimi; Kazunobu Yosikawa; Tomoko Asai; Kenji Sato, The 7th International Conference of Food Factors (ICoFF2019), Generation of Pro-Hyp and p75NTR- positive cell in cultured skin, Dec. 2019
  • Tomoko Asai; Kazunobu Yosikawa; Kazuhiro Sawada; Xin Wei; Kenji Sato, The 7th International Conference of Food Factors (ICoFF2019), The p75NTR-positive fibroblasts from mouse skin respond to Pro-Hyp, collagen-derived peptide, Dec. 2019, True
  • 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, 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, 01 Jun. 2019, False
  • ASAI T. Tomoko; Kazunobu Yosikawa; Kazuhiro Sawada; Shiro Jimi; Kenji Sato, 2nd International Symposium on Bioactive Peptides, Pro-Hyp, food-derived collagen peptide in blood, enhances growth of fibroblasts expressing p75NTR, somatic stem cell marker, 22 May 2019, True
  • 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, 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, May 2019
  • 淺井智子; 佐藤健司, 第57回日本栄養・食糧学会近畿支部会, 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, Dec. 2018, False
  • Kazunobu Yoshikawa; Tomoko Asai; Kenji Sato, The 11 th International Society For Nutraceuticals and Functional Foods (ISNFF 2018), Characterization of Pro-Hyp responding cells and non-responding cells using migrating cells from mouse skin, Oct. 2018, True
  • 吉川和伸; 淺井智子; 佐藤健司, 第72回日本栄養・食糧学会, 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, May 2018, False, url
  • 淺井智子; 吉川一伸; 佐藤健司, 第72回日本栄養・食糧学会, 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, May 2018, url
  • 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, Identification and quantification of food-derived collagen peptide in human plasma after ingestion of cooked shark meat, Oct. 2017, True
  • 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, 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, May 2017, False
  • 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, Food-derived collagen peptide in human blood after ingestion of cooked fish meatFood, Oct. 2016, True
  • 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, サメ調理肉摂取後の血中コラーゲンペプチド, May 2016, False, url
  • Tomoko Asai; Kenji Sato, The 6th International Conference on Food Factors, Amount of collagen and gelatin in meats for Japanese daily meals, Nov. 2015, True
  • 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, 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, Aug. 2014
  • 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, 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, Aug. 2014
  • 淺井智子; 杉山寿美, 日本調理科学会 平成26年度大会, 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, Aug. 2014, False
  • 淺井智子; 石橋ちなみ; 杉山寿美, 日本家政学会第66回大会, 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, May 2014
  • 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, 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, Aug. 2013
  • 淺井智子; 杉山寿美, 平成25年度日本調理科学会大会, 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, Aug. 2013, False
  • 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, 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, Oct. 2012, False
  • Takayo Mannari-Sasagawa; Mami Yamada; Tomoko T. Asai; Mayumi Nishi; Kenji Sato; Hitoshi Takamura, the 44th Annual Meeting of the Japan Neuroscience Society, Long-term dietary intake of high temperature treated soy protein isolate impairs social behavior in mice, Jul. 2021, 28 Jul. 2021, 31 Jul. 2021
  • 萬成 誉世; 山田 真実; 淺井 智子; 西 真弓; 佐藤 健司; 高村 仁知, 第75回日本栄養・食糧学会大会, 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, 03 Jul. 2021
  • 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, 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, 04 Jul. 2021
  • 奥山奈名実; 関野朱夏; 萬成誉世; 淺井智子; 高村仁知, 第 47回日本調理科学会近畿支部研究発表会, 食塩添加量と肉粒度がハンバーグのテクスチャーに及ぼす影響, 05 Dec. 2021, 05 Dec. 2021, 05 Dec. 2021
  • 関野朱夏; 淺井智子; 萬成 誉世; 松田覚; 高村 仁知; 佐藤 健司, 第26回日本フードファクター学会学術集会, Effect of cooking methods on the contents of digestive enzyme-soluble collagen in the cooked meat and collagen-derived peptide in human blood after ingestion, 19 Nov. 2021, 19 Nov. 2021, 20 Nov. 2021
  • Tomoko T. Asai, Virtual Symposium on Asian Foods and Traditional Drugs: Young Asian Researchers Association, Collagen-derived peptides in human blood after ingestion of collagen hydrolysate and gelatin, 03 Mar. 2022, 03 Mar. 2022, 03 Mar. 2022
  • Tomoko Asai; Mami Yamada; Takayo Mannari; Hitoshi Takamura; Kenji Sato, 第26回日本フードファクター学会学術集会, Detection of novel amino compounds in high-treated soy protein isolate and blood after ingestion of the soy protein isolates, 20 Nov. 2021, 20 Nov. 2021, 21 Nov. 2021
  • 淺井智子; 関野朱夏; 高村仁知; 佐藤健司, the 76th Annual Meeting of Japan Society of Nutrition and Food Science, Pro-Hyp添加による培養マウス皮膚中p75NTR陽性細胞の変化, 12 Jun. 2022, 10 Jun. 2022, 12 Jun. 2022
  • Asai T. Tomoko; OKUYAMA Nanami; SEKINO Ayaka; MANNARI Takayo; TAKAMURA Hitoshi, The Japan Society of Home Economics 74th annual conference, Effect of salt addition level and meat particle size on the texture property and microstructure of hamberger steaks, 28 May 2022, 27 May 2022
  • 淺井 智子; 檜垣俊介; 稲井玲子, 日本食品保蔵科学会第70回大会, ナタマメ粉末茶の継続摂取が若年女性の生体におよぼす影響, 26 Jun. 2022
  • 淺井智子; 高村仁知; 杉山寿美, 日本調理科学会2022年度大会, 菜種油と乳脂肪クリームの配合が オムレツの冷却遠心分離による脂質分画 および微細構造に及ぼす影響, 03 Sep. 2022, 02 Sep. 2022, 03 Sep. 2022
  • 淺井智子, 第10回奈良まほろば産学官連携懇話会, コラーゲン含有食品摂取により血中に増加する コラーゲンペプチドの機能, 06 Sep. 2022, 06 Sep. 2022


  • トピックス賞, 日本栄養・食糧学会, Jul. 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
  • the 2019 winner of the Flash Talk Session 1 Competition, The International Society for Nutraceuticals and Functional Foods (ISNFF), ASAI T. Tomoko, Dec. 2019
  • トピックス賞, 日本栄養・食糧学会, May 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

Research Projects

  • Apr. 2019, Mar. 2022, Study on collagen dipeptides on growth of mesenchymal stem cells, Kenji Sato, Grants-in-Aid for Scientific Research(KAKEN), Grant-in-Aid for Scientific Research (B), 0, 0, 0, Competitive research funding, rm:published_papers
  • Apr. 2019, Mar. 2022, Principal investigator, Construction of cooking method to improve content of collagen peptide in blood after ingestion of cooked meat, ASAI Tomoko, Grants-in-Aid for Scientific Research(KAKEN), Grants-in-Aid for early career scientists, 0, 0, 0, Competitive research funding
  • Jul. 2018, Mar. 2019, Principal investigator, ヒト血中の食事由来コラーゲンペプチド応答および非応答線維芽細胞の特徴づけ, 淺井 智子, 奈良女子大学, 奈良女子大学研究推進プロジェクト経費, 0, 0, 0, Competitive research funding, rm:published_papers



  • Apr. 2020, 9999, Society
  • Apr. 2021, 9999
  • JSOFF2021, Executive Committee, Jul. 2021, Mar. 2022, Society
  • Apr. 2013, Jan. 2015

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