学科紹介

安達 真一

  • 氏名 : 安達 真一 (アダチ シンイチ)
  • 職名 : 講師
  • 所属名 : 生活科学科 食物栄養学専攻
  • E-mail : -
  • Webサイト : -

担当授業科目

食品学総論, 食品学各論, 食品学実験, 食品加工学実習, フードスペシャリスト論, 食品学特論I, 食品学特論II

専門分野

栄養化学

学位

博士(農学)〈京都大学〉

所属学会等

日本栄養・食糧学会, 日本農芸化学会, 日本動物細胞工学会

現在の研究課題

食品の嗜好性に関する動物行動学的研究

研究内容キーワード

おいしさ, 嗜好性, 摂取行動, 脂肪, 機能性食品

研究業績

【著書・論文】
  1. Anti-hyperuricemic effect of isorhamnetin in cultured hepatocytes and model mice: structure-activity relationships of methylquercetins as inhibitors of uric acid production. Shin-ichi Adachi, Shinji Kondo, Yusuke Sato, Fumiaki Yoshizawa, Kazumi Yagasaki. Cytotechnology, 71: 181-192, 2019.
  2. Apobec2 deficiency causes mitochondrial defects mitophagy in skeletal muscle. Yusuke Sato, Hideaki Ohtsubo, Naohiro Nihei, Takane Kaneko, Yoriko Sato, Shin-ichi Adachi, Shinji Kondo, Mako Nakamura, Wataru Mizunoya, Hiroshi Iida, Ryuichi Tatsumi, Cristina Rada, Fumiaki Yoshizawa. FASEB J, 32: 1428-1439, 2018.
  3. Hyperuricemia in type 2 diabetic model KK-Ay/Ta mice: a potent animal model with positive correlation between insulin resistance and plasma high uric acid levels. Shin-ichi Adachi, Fumiaki Yoshizawa, Kazumi Yagasaki. BMC Research Notes, 10: 577, 2017.
  4. Assay systems for screening food and natural substances that have anti-hyperuricemic activity: uric acid production in cultured hepatocytes and purine bodies-induced hyperuricemic model mice. Shin-ichi Adachi, Fumiaki Yoshizawa, Kazumi Yagasaki. Cytotechnology, 69: 435-442, 2017.
  5. Anti-hyperuricemic effect of taxifolin in cultured hepatocytes and model mice. Shin-ichi Adachi, Ken-ichi Nihei, Yoshiyuki Ishihara, Fumiaki Yoshizawa, Kazumi Yagasaki. Cytotechnology, 69: 329-336, 2017.
  6. Mechanisms involved in guiding the preference for fat emulsion differ depending on the concentration. Kazuhiro Sakamoto, Shigenobu Matsumura, Yoko Okafuji, Ai Eguchi, Shinhye Lee, Shin-ichi Adachi, Mina Fujitani, Satoshi Tsuzuki, Kazuo Inoue, Tohru Fushiki. Journal of Nutritional Science and Vitaminology, 61: 247-254, 2015.
  7. The opioid system majorly contributes to preference for fat emulsions but not sucrose solutions in mice. Kazuhiro Sakamoto, Tatsuya Okahashi, Shigenobu Matsumura, Yoko Okafuji, Shin-ichi Adachi, Satoshi Tsuzuki, Kazuo Inoue, Tohru Fushiki. Bioscience, Biotechnology, and Biochemistry, 79: 658-663, 2015.
  8. Behavioral palatability of dietary fatty acids correlates with the intracellular calcium ion levels induced by the fatty acids in GPR120-expressing cells. Shin-ichi Adachi, Ai Eguchi, Kazuhiro Sakamoto, Hiroki Asano, Yasuko Manabe, Shigenobu Matsumura, Satoshi Tsuzuki, Kazuo Inoue, Tohru Fushiki. Biomedical Research, 35: 357-367, 2014.
  9. Increased levels of extracellular dopamine in the nucleus accumbens and amygdala of rats by ingesting a low concentration of a long-chain fatty acid. Shin-ichi Adachi, Yuki Endo, Takafumi Mizushige, Satoshi Tsuzuki, Shigenobu Matsumura, Kazuo Inoue, Tohru Fushiki. Bioscience, Biotechnology, and Biochemistry, 77: 2175-2180, 2013.