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氏名

久田孝 

読み

KUDA,TAKASHI

役職

教授

TEL・FAX

045-515-0602

E−mail

kuda---kaiyodai.ac.jp (--- は@)
*研究者への技術相談等は、「海の相談室」をご利用ください。

ホームページ

所属部門

食品生産科学部門

担当科目

学部:食品微生物学、微生物学実験(分担)、食品微生物学実験(分担)、フレッシュマンセミナー(分担)、食品生産科学入門実験(分担)、食品生産学実習(分担)、卒業論文

大学院:食品微生物学、特別演習

キーワード

食品微生物、安全性、機能性成分、腸内環境、発酵、海藻、伝統食品

研究テーマ・活動内容

伝統的発酵食品からの有用菌の分離・利用
沿岸(里海)環境からの有用菌の分離・利用
微生物危害の制御
機能性成分と微生物の相互作用
食品成分と腸内菌叢
未利用資源の有効利用

研究と関係するSDGs項目

自己アピール

微生物と食の関係で、共同できることがありましたら、ご相談ください。

技術相談対応分野

微生物制御(殺菌、静菌、シェルフライフの延長)
新規発酵スターターの探索
食品機能性(抗酸化性、抗菌性、抗糖化性)
食品成分の腸内菌への影響

上記内容で、ご相談のみ、共同研究、寄付研究などの実績があります。

共同研究の希望課題

上記内容
また、環境微生物の分離、性状試験など

科研費等研究テーマ

講演テーマ

上記「研究テーマ及び内容」の範疇でいろいろ承っております。
ご興味ありましたら、お声かけください。

特記事項


氏名

久田孝 

読み

KUDA,TAKASHI

役職

教授

所属部門

食品生産科学部門

学歴

1992年 東京水産大学大学院博士前期課程修了

経歴

1992年 東京水産大学大学院水産学研究科博士前期課程 修了
1992年 住友金属工業株式会社バイオメディカル事業部 研究員
1996年 石川県農業短期大学食品科学科 助手
1998年 同短期大学 講師
2000年 同短大 助教授
2003.9-2004.2 文部科学省在外研究員 ミシガン州立大学包装学科(School of Packaging)
2005年 石川県立大学生物資源環境学部食品科学科 助教授(准教授)
2009年 東京海洋大学海洋科学部食品生産科学科(現、学術研究院食品生産科学部門)准教授
2019年 同大学学術研究院食品生産科学部門 教授

 

学位

博士(水産学)

学位論文

海藻および海藻多糖類の腸内菌への影響に関する研究

所属学会と役職など

日本水産学会、日本食品微生物学会、日本食品衛生学会、日本乳酸菌学会、日本食品免疫学会 会員

社会活動

受賞歴等


氏名

久田孝 

読み

KUDA,TAKASHI

役職

教授

所属部門

食品生産科学部門

主要論文

Xia Y., Kuda T., et al. 2019. Detection and isolation of bacteria affected by dietary cumin, coriander, turmeric, and red chili pepper in the caecum of ICR mice. J. Funct. Foods 61, 103467.

Taniguchi M., Kuda T., et al. 2019. In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae. Mol. Biol. Rep. 46, 1775-1786.

Shikano A., Kuda T., 2019. Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on
plasma lipid levels and gut microbiome of high-fat diet fed mice. Food Res. Int. 121, 817-824.

Haraguchi Y., Goto M., Kuda T., et al. 2019. Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk. LWT-Food Sci. Technol. 102, 379-384.

Kuda T., et al. 2019. Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral
administered Lactobacillus plantarum. Int. J. Food Sci. 70, 53-62.

Goto M., Kuda T., et al. 2019. Induction of superoxide anion radical-scavenging capacity in an argan press cake-suspension by fermentation using Lactobacillus plantarum Argan-L1. LWT-Food Sci. Technol. 100, 50-61.

Shikano A., Kuda T., et al. 2018. Effects of fermented green-loofah and green-papaya on nitric oxide
secretion from murine macrophage raw 264.7 cells. Mol. Biol. Rep. 45, 1013-1021.

Yokota Y., Haraguchi Y., Shikano A., Kuda T., et al. 2018. Induction of gut Lactobacillus reuteri in normal ICR mice by oral administration of L. plantarum AN1. J. Food Biochem. 42, e12589.

Shibayama J., Kuda T., et al. 2018. Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice. Food Biosci. 25, 8-14.

Nahidul-Islam S.M., Kuda et al. 2018. Bacterial and fungal microbiota in traditional Bangladeshi fermented milk products analysed by culture-dependent and culture-independent methods. Food Res. Int. 111, 431-437.

Yokota Y., Shikano A., Kuda T., et al. Lactobacillus plantarum AN1 cells increase caecal L. reuteri in an ICR mouse model of dextran sodium sulphate-induced inflammatory bowel disease. Int. Imunopharm. 56, 119-127.

Liu X., Kuda T., et al. 2018. Bacterial and fungal microbiota of spontaneously fermented Chinese
products, Rubing milk cake and Yan-cai vegetable pickles. Food Microbiol. 72, 106-111.

Hirano S., Yokota Y., Eda M., Kuda T., et al. 2017. Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice. Probiotics & Antimicro. Prot. 9, 64–70.

Shikano A., Kuda T., et al. 2017. Effect of quantity of food residues on resistance to desiccation,
disinfectants, and UV-C irradiation of spoilage yeasts adhered to stainless steel surface. LWT-Food Sci. Technol. 80, 169-177.

Nakata T., Kyoui D., Takahashi H., Kimura B., Kuda T. 2017. Inhibitory effects of soybean oligosaccharides and water-solublesoybean fibre on formation of putrefactive compounds from soyprotein by gut microbiota. Int. J. Biol. Macromol. 97, 173-180.

Kuda T., et al., 2017. Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat. LWT-Foos Sci. Technol. 84, 58-63.

Kuda T., et al., 2017. Dietary and lifestyle disease indices and caecal microbiota in high fat
diet, dietary fibre free diet, or DSS induced IBD models in ICR mice. J. Funct. Foods 35, 605-614.

Kuda T., et al., 2017. Effect of depolymerized sodium alginate on Salmonella Typhimurium
infection in human enterocyte-like HT-29-Luc cells and BALB/c mice. J. Funct. Foods 28, 122-126.

Nemoto M., Kuda T., et al., 2017. Protective Effects of Mekabu Aqueous Solution Fermented by Lactobacillus plantarum Sanriku-SU7 on Human Enterocyte-Like HT-29-luc Cells and DSSInduced
Murine IBD Model. Probiotics & Antimicro. Prot. 9, 48–55.

Takei M., Kuda T., et al. 2017. Antioxidant and fermentation properties of aqueous solutions of dried algal products from the Boso Peninsula, Japan. Food Biosci. 19, 85-91.

Kondo S., Kuda T., et al. 2016.Protective effects of rice bran fermented by Saccharomyces cerevisiae
Misaki-1 and Lactobacillus plantarum Sanriki-SU8 in dextran sodium sulphate-induced inflammatory bowel disease model mice. Food Biosci. 16, 44-49.

Eda M., Kuda T., et al. 2016. Anti-glycation properties of the aqueous extract solutions of dried
algae products harvested and made in the Miura Peninsula, Japan, and effect of lactic acid fermentation on the properties. J. Appl. Phycol. 28, 3617–3624.

Kuda T., et al. 2016. Effect of the quantities of food residues on the desiccation resistance
of spoilage lactic acid bacteria adhered to a stainless steel surface. Food Control 68, 40-44.

Kuda T., et al. 2016. Bile acid-loweringpropertiesof Lactobacillusplantarum Sanriku–SU3
isolatedfromJapanesesurfperch fish. Food Biosci. 14, 41-46.

Kuda T., et al. 2016. Alcohol-brewing properties of acid- and bile-tolerant yeasts cocultured
with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia. LWT-Food Sci. Technol. 65, 62-69.

Kuda T., et al. 2016. Effect of carrot residue on the desiccation and disinfectant resistances
of food related pathogens adhered to a stainless steel surfaces. LWT - Food Sci. Technol. 74, 231-254.

Kuda T., et al. 2016. Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8. LWT-Food Sci. Technol. 68, 244-250.

Nakata T., Kyoui D., Takahashi H., Kimura B., Kuda T. 2016. Inhibitory effects of laminaran and alginate on production ofputrefactive compounds from soy protein by intestinal microbiotain vitro and in rats. Cahrbohydr. Polym. 143, 61-68.

Kuda T., et al. 2016. Anti-glycation properties of the aqueous extract solutions of dried algae
products and effect of lactic acid fermentation on the properties. Food Chem. 192, 1109-1115.

Nakata T., Hirano S., Yokota Y., Takahashi H., Kimura B., Kuda T., et al. 2016. Protective effects of heat-killed Lactococcus lactis subsp. lactis BF3, isolated from the intestine of chum salmon,
in a murine model of DSS-induced inflammatory bowel disease. Biosci. Microb. Food Health 35,
137-140.

Kuda T., et al. 2015. Induction of the superoxide anion radical scavenging capacity of dried ‘funori’ Gloiopeltis furcata by Lactobacillus plantarum S-SU1 fermentation. Food Funct. 6, 25-35.

Kuda T., et al. 2015. Effect of sodium-alginate and laminaran on Salmonella Typhimuriuminfection in human enterocyte-like HT-29-Luc cells and BALB/c mice. Carbohydr. Plym. 125, 113-119.

Kuda T., et al. 2015. Effect of quantity of food residues on resistance to desiccation of foodrelated pathogens adhered to a stainless steel surface. Food Microbiol. 46, 234-238.

Kawahara M., Nemoto M., Nakata T., Kondo S., Takahashi H., Kimura B., Kuda T. 2015. Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice. Int Immunopharm. 26, 295-303.

Kuda T., Yano T. 2014. Mineral Composition of Seawater Bittern Nigari Products and Their Effects on Changing of Browning and Antioxidant Activity in the Glucose/Lysine Maillard Reaction. Appl. Biochem. Biotechnol. 172, 2989–2997.

An C., Kuda T., et al. 2014. Caecal environment of rats fed far East Asian-modelled diets. Appl. Microbiol. Biotechnol. 98, 4701–4709.

Kuda T., et al. 2014. Rapid identification of Tetragenococcus halophilus and Tetragenococcus
muriaticus, important species in the production of salted and fermented foods, by matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). Food Control 35, 419-425.

Kuda T., et al. 2014. Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi on lipopolysaccharideinduced inflammation in RAW264.7 mouse macrophage cells and dextran sodium sulphateinduced inflammatory bowel disease in mice. J. Funct. Foods 6, 631-636.

Kuda T., et al. 2014. In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan. J. Funct. Foods 11, 269-277.

An C., Kuda T., et al. 2014. Caecal fermentation, putrefaction and microbiotas in rats fed
milk casein, soy protein or fish meal. Appl. Microbiol. Biotechnol. 98, 2779–2787.

Kuda T., et al. 2014. In vitro antioxidant and anti-inflammation properties of lactic acid
bacteria isolated fromfish intestines and fermented fish from the Sanriku Satoumi region in Japan. Food Res. Int. 64, 248-255.

An C., Yazaki T., Takahashi H., Kuda T., et al. 2013. Diet-induced changes in alginate- and laminaran-fermenting bacterial levels in the caecal contents of rats. J. Funct. Foods 5, 389-394.

Kuda T., et al. 2013. In vitro cholesterol-lowering properties of Lactobacillus plantarum AN6 isolated from aji-narezushi. Lett. Appl. Microbiol. 57, 187-192.

An C., Kuda T., et al. 2013. FLX Pyrosequencing Analysis of the Effects of the Brown-Algal
Fermentable Polysaccharides Alginate and Laminaran on Rat Cecal Microbiotas. Appl. Environ.Microbiol. 79, 860-866.

Kuda T., et al. 2013. Effect of dried and vinegar flavored squid products on acid resistance of
Salmonella Typhimurium and Staphylococcus aureus. Food Control 30, 569-574.

Kuda T., et al. 2012. Resistances to UV-C irradiation of Salmonella Typhimurium and Staphylococcus aureus in wet and dried suspensions on surface with egg residues. Food Control 23, 485-490.

Kuda T., et al. 2012. Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish. Food Chem. 130, 569-574.

Kuda T., et al. 2011. Detection and isolation of p-nitrophenol-lowering bacteria from intestine of marine fishes caught in Japanese waters. Mar. Pol. Bull. 62, 1622-1627.

Kuda T., Matsuda A., Yasunaka,H., Yano T. 2011. Characterization of Saccharomyces cerevisiae Isolated from Flower and Algal Beach Casts in Ishikawa, Japan, Using the One-step Small Moromi Model Jpn. J. Food Microbiol. 28, 114-122.

Kuda T., et al. 2011. Surfactant-disinfectant resistance of Salmonella and Staphylococcus adhered and dried on surfaces with egg compounds. Food Microbiol. 28, 920-925.

An C., Takahashi H., Kimura B., Kuda T.2010. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke. J. Food Sci. Agric. 90, 1796-1801.

Kuda T., Miyawaki M. 2010. Reduction of histamine in fish sauces by rice bran nuka. Food Control 21, 1322-1326.

Kuda T., et al. 2010. Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi Food Chem. 120, 517-522.

Kuda T., Ikemori, T. 2009. Minerals, polysaccharides and antioxidant properties of aqueous solutions obtained from macroalgal beach-casts in the Noto Peninsula, Ishikawa, Japan. Food Chem.112, 575-581.

Kuda T., Yano, T. 2009. Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4 oC storage and retorting. LWT-Food Sci. Technol. 42, 1070-1077.

Kuda T., et al. 2009. Effects of two storage b-1,3-glucans, laminaran from Eicenia bicyclis and paramylon from Euglena gracili, on cecal environment and plasma lipid levels in rats. J. Funct. Foods 1, 399-404.

Kuda T., et al. 2009. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Sci. 75, 1499-1506.

Kuda T., et al. 2008. Resistances to benzalkonium chloride of bacteria dried with food elements on stainless steel surface. LWT-Food Sci. Technol. 41, 988-993.

Kuda, T., et al. 2008. Effects of retort conditions on ATP-related compounds in pouched fish muscle. LWT-Food Sci. Technol. 41, 469-473.

著書

New Functional Properties of Fermented Rice Bran in Food Processing and Inflammatory Bowel Disease Model Mice. "Dietary Interventions in Gastrointestinal Diseases", Academic Press (2019)

微生物の増殖・腐敗についての用語「食品衛生微生物辞典」幸書房(2018)

Fermentation of fish-based products. "Starter Culture in Food Production", Wiley Blackwell (2017)

Quality improvement and fermentation control in fish produsts. "Advances in Fermentated Foods and Beverages", Woodhead Publishing (2015)

干物の腐敗と変敗「干物の機能と科学」朝倉書店(2014)

食品の腐敗「食品微生物学の基礎」講談社(2013)

水産微生物「微生物の簡易迅速検査法」テクノシステム(2013)

日本食品微生物学会監「食品微生物学辞典」中央法規出版 (2010)

腐敗、微生物性食中毒とその制御「水産物の鮮度感知マニュアル」流通システム研究センター

かぶらずし「日本の伝統食品事典」日本伝統食品協会編:朝倉書店(2007)

複合微生物による変敗「食品変敗防止ハンドブック」サイエンスフォーラム

動脈硬化症を防ぐ食品.荒木編著「生活習慣病と食品の機能特性」初教出版(2005)


氏名

久田孝 

読み

KUDA,TAKASHI

役職

教授

所属部門

食品生産科学部門

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