北海道大学 · 生化学・遺伝学・分子生物学
Wakamatsu研究室は、食肉の色彩特性の向上を目的として、亜鉛プロトフロルピンIX（ZnPP）の生成機構を解明する研究を進めています。特に、動物内臓由来の酵素活性や乳酸菌を用いたナイトライトフリー加工技術の開発に注力しており、肉製品の赤色発現を化学的・生物学的に制御する仕組みを解明しています。また、肉食後のエネルギー代謝促進作用（食後熱産生）のメカニズムについても、種間差を明らかにし、健康機能性食品の開発にも貢献しています。
Figures are computed from collected data and may differ slightly.
The objective of this study was to obtain fundamental data for improving the color of meat products by using animal by-products. We investigated zinc protoporphyrin IX (ZnPP)-forming properties of various internal organs from pigs and chickens. ZnPP was formed in the liver, heart and kidney, whereas the porcine spleen and bile, which are involved in the metabolism of heme, did not have ZnPP-forming properties. The optimum pH values were different among the internal organs and the ZnPP-forming pr
Zinc protoporphyrin IX (ZPP) is a characteristic red pigment in meat products that are manufactured without the addition of a curing agent such as nitrate or nitrite. To examine the effects of impurities such as mineral components in sea salt on the formation of ZPP, we manufactured Parmatype dry-cured hams that were salted with refined salt or sea salt and examined the involvement of oxidation-reduction potential (ORP) in the formation of ZPP. The content of ZPP was increased drastically after
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside
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