|
Homepage URL |
|
Link |
|
|
|
|
GOTOH Naohiro
|
Research Areas 【 display / non-display 】
-
Humanities & Social Sciences / Family and consumer sciences, and culture and living
Papers 【 display / non-display 】
-
Changes in enantiomeric distribution of δ- and γ-lactones in Wagyu beef fat during heating
R. Kojima, A. Yoshinaga-Kiriake, R. Saeki, S. Tanaka, N. Gotoh, and K. Yoshinaga , 2025.09
J. Oleo Sci.
-
Catabolism and accumulation of dietary cis- and trans-epoxy octadecanoic acids in mice.
A. Yoshinaga-Kiriake, X. Huang, S. Tanaka, N. Gotoh, and K. Yoshinaga , 2025.08
J. Agric. Food Chem.
-
Relationship between the particle size and the oxidative stability of aqueous emulsion prepared from triacylglycerol rich in docosahexaenoic acid.
3. Y. Sato-Ishizaki, A. Iguchi, K. Someya, I. Kusumoto, S. Kato, K. Nakagawa, and N. Gotoh , 2025.08
J. Oleo Sci.
-
Development of a method for in vivo direct monitoring of stored fat burning using stable isotope-labeled fatty acids.
1. S. Tanaka, T. Matsui, R. Murata, A. Yoshinaga-Kiriake, K. Yoshinaga, F. Beppu, H. Watanabe, and N. Gotoh , 2025.04
J. Oleo Sci.
-
Evaluation of the ionization efficiency in phosphatidylcholine positional isomers with docosahexaenoic acid bound to the sn-1 or sn-2 position.
K. Fujiwara, S. Tanaka, K. Tomoyuki, K. Yoshinaga, and N. Gotoh , 2024.11
J. Chromatogr. B: Anal. Technol. Biomed. Life Sci.
Books 【 display / non-display 】
-
The basic and applied science of fats, oils and other lipids
後藤直宏編集 公益社団法人日本油化学会ライフサイエンス・産業技術部会著 , 2019.03
Japan Oil Chemists' Society , 編集：全体 執筆：1.1 油脂の構造、1.2 油脂の種類、1.3 油脂の化学的特徴とその意義、1.4 油脂の物理的特徴とその意義 , 1-277
-
改訂新版 油脂製品の知識
後藤直宏編集 公益社団法人日本油化学会 ライフサイエンス・産業技術部会著 , 2018.04
幸書房 , 全体 , 1-280
-
油脂製品の知識
後藤 直宏, 日本油化学会ライフサイエンス・産業技術部会 , 2018
幸書房 , 0-0
-
油脂・脂質・界面活性剤データブック
後藤 直宏 , 2012.07
丸善 , 2 油脂・脂質の種類と特徴 2.7 その他 , 76-77
-
大豆のすべて
後藤 直宏 , 2009.02
サイエンスフォーラム , 第4章第2節「大豆の成分」第４項「脂質」 , 0-0
Grant-in-Aid for Scientific Research 【 display / non-display 】
-
Project Period (FY)： 2020/07 - 2022/03 Investigator(s): 後藤 直宏
Grant-in-Aid for challenging Research (Exploratory) Principal Investigator 20K21748
-
Project Period (FY)： 2018/04 - 2020/03 Investigator(s): Gotoh Naohiro
Grant-in-Aid for challenging Research (Exploratory) Principal Investigator 18K19733
The main component of fats and oils is triacylglycerol (TAG) consisting of one glycerin molecule and three fatty acids. Although fish oil and perilla oil are known as functional fats and oils, there is no way to confirm whether the fatty acids taken from the oil is really inserted into the tissues of the body. In the present study, we explored the method to exchange two hydrogens binding at α-position carbon of fatty acids in TAG into deuteriums without destroying the TAG structure. This exchange make possible to increase two of molecular weight compared to naturally occurring the same fatty acid. Triolein (TAG) and deuterium labeled methanol were mixed with various basic and acidic catalysts. Mass spectrometry was used to confirm the synthesis. As a result, it was not possible to deuterate the TAG without destroying its structure.
-
魚油が特異的に含む各種長鎖モノエン型脂肪酸位置異性体と体脂肪蓄積抑制能の関係解明
Project Period (FY)： 2016/04 - 2020/03 Investigator(s): 後藤 直宏
Grant-in-Aid for Scientific Research(B) Principal Investigator 16H03034
-
Project Period (FY)： 2014/04 - 2017/03
Grant-in-Aid for challenging Exploratory Research Principal Investigator 26560042
-
転写因子賦活による骨格筋の代謝および運動機能の向上と肥満関連肝疾患の発症予防
Project Period (FY)： 2012/04 - 2014/03
Grant-in-Aid for challenging Exploratory Research Co-Investigator 24659104
Lesson Subject 【 display / non-display 】
-
Lesson Subject（Undergraduate）
Organic Chemistry Ⅱ
-
Introduction to Marine Biosciences
-
海洋生命科学概論
-
Chemistry in Food Safety and Preservation
-
Food Chemistry Laboratory
-
Lesson Subject（Graduate School）
Advanced Food Chemistry
-
Food Functional Chemistry
-
Special Seminar in Food Science
-
Research in Food Science
-
Trans-laboratory Internship of Food Science and TechnologyⅠ
-
Trans-laboratory Internship of Food Science and TechnologyⅡ