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(Last updated : 2023-05-12 14:45:22)   Teruyuki USUI    Faculty of Nutrition    Professor

■ Teaching Food Chemistry and Function, etc

■ Education 1. ～1988/03 Agricultural Chemistry, Faculty of Agriculture, Meiji University, Graduated, Bachelor 2. ～1990/03 〔Master degree program〕 Master's Course, Graduate School of Agriculture, Meiji University Graduate School, Completed, Master 3. ～2005/03 〔Doctoral course〕 Doctoral Course, Graduate School of Agriculture, Meiji University Graduate School, Completed, PhD

■ Career 1. 2014/04～2018/03 Kagawa Nutrition University Faculty of Nutrition associate professor 2. 2018/04～ Kagawa Nutrition University Faculty of Nutrition Professor

■ Courses Previously Taught 1. Food Analysis（Kagawa Nutrition University Graduate School） 2. Food Materials（Kagawa Nutrition University）

■ Research Interests/Keywords Food sciences (Key Word：Maillard Reaction, Sugar degradiation, Browning of food, Vitamin C, Aroma)

■ Publications 1. Book/Book Chapter Endogenous Toxins Targets for Disease Treatment and Prevention  (Collaboration)  2009/10 2. Journal Articles Identification of pyridinoline, a collagen crosslink, as a novel intrinsic ligand for the receptor for advanced glycation end-products (RAGE).  (Collaboration)  2018/08 3. Journal Articles Identification of pyridinoline, a collagen crosslink, as a novel intrinsic ligand for the receptor for advanced glycation end-products (RAGE)  (Collaboration)  2018/05 4. Journal Articles Receptor for advanced glycation end products (RAGE)-mediated cytotoxicity of 3-hydroxypyridinium derivatives  (Collaboration)  2018/01 5. Journal Articles Inhibitory Effects of Melanoidins aganist Oxidative Cell Injury  (Collaboration)  2014/02 6. Journal Articles 3-Deoxy- xylosone-related Maillard reaction products  (Collaboration)  2012/07 7. Journal Articles Chemistry of pigments as intermediate of melanoidins  (Collaboration)  2010/10 8. Journal Articles Formation mechanisms of melanoidins and fluorescent pyridinium compounds as advanced glycation end products  (Collaboration)  2008/04 9. Journal Articles Formation of argpyrimidine in glyceraldehyde-related glycation  (Collaboration)  2008/02 10. Journal Articles Identification and determination of α-dicarbonyl compounds formed in the degradation of sugars  (Collaboration)  2007/10 11. Journal Articles Determination of glyceraldehyde formed in glucose degradation and glycation  (Collaboration)  2007/09 12. Journal Articles Detection and Determination of Glyceraldehyde-Derived Pyridinium-Type Advanced Glycation End Product in Streptozotocin-Induced Diabetic Rats  (Collaboration)  2007/02 13. Journal Articles Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates  (Collaboration)  2006/12 14. Journal Articles Isolation and identification of 5-methyl-imidazolin-4-one derivative as glyceraldehyde-derived advanced glycation end product  (Collaboration)  2006/06 15. Journal Articles Chemistry and Biological Effects of Melanoidins and Glyceraldehyde-Derived Pyridinium as Advanced Glycation End Products  (Collaboration)  2005/06 16. Journal Articles Isolation and Identification of Glyceraldehyde-derived Advanced Glycation End Products  (Collaboration)  2005/06 17. Journal Articles Cytotoxicity and oxidative stress induced by the glyceraldehyde-related Maillard reaction products for HL-60 Cells  (Collaboration)  2004/02 18. Journal Articles Detection and Determination of Glyceraldehyde-derived Advanced GlycationEnd Product  (Collaboration)  2004/01 19. Journal Articles Protective effect of blue-M1 against oxidative stress on COS-1 cells  (Collaboration)  2004/01 20. Journal Articles Isolation and identification of the 3-hydroxy-5-hydroxymethyl-pyridinium compound as a novel advanced glycation end product on glyceraldehyde related Maillard reaction  (Collaboration)  2003/04 5 display All display(20)

■ Grants 1. 2001～  Elucidation of chemical structure and function of reaction products between food components

■ Memberships 1. 2001/04～ Japan Society for Bioscience, Biotechnology, and Agrochemistry

■ Prizes,Honors,and Awards 1. 2022/11 President's Award of the Japan Association of Dietitian Training Institution

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