学術論文

  1. Shu-Ting Lin, Kai-Wei Liao, Tan-Chui Xuan, Tai-Ying Chiou, Zih-Ee Lin, and Wei-Ju Lee*. Determination, distribution, and health risk assessment of twelve heavy metals in edible oils in Taiwan. JSFA reports, 4, 175–183 (2024). doi.org/10.1002/jsf2.186
  2. Kazuki Watanabe, Tai-Ying Chiou, and Masaaki Konishi.* Optimization of medium components for protein production by Escherichia coli with a high-throughput pipeline that uses a deep neural network. Journal of Bioscience and Bioengineering, 137(4)304-312 (2024). doi.org/10.1016/j.jbiosc.2024.01.005
  3. Yoshimi Kobayashi, Tai-Ying Chiou, and Masaaki Konishi*. Artificial intelligence-assisted analysis reveals amino acid effects and interactions on Limosilactobacillus fermentum growth. Bioscience, Biotechnology, and Biochemistry, 87(9)1068-1076 (2023). doi.org/10.1093/bbb/zbad083
  4. Kanako Yoshida, Kazuki Watanabe, Tai-Ying Chiou, and Masaaki Konishi.* High throughput optimization of medium composition for Escherichia coli protein expression using deep learning and Bayesian optimization. Journal of Bioscience and Bioengineering,135(2)127-133 (2023). doi.org/10.1016/j.jbiosc.2022.12.004
  5. Tai-Ying Chiou,* Wataru Suda​, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki​, Kenji Yamamoto​, and Tomoya Takahashi. Draft Genome Sequence of Lentilactobacillus kosonis NBRC 111893, Isolated from a Japanese sugar-vegetable fermented beverage called kôso. Microbiology Resource Announcements, 1110e00775-22 (2022). doi.org/10.1128/mra.00775-22
  6. Chiaki Matsuzaki,* Tsukasa Shiraishi, Tai-Ying Chiou, Yukari Nakashima, Yasuki Higashimura, Shin-ichi Yokota, Kenji Yamamoto, and Tomoya Takahashi. Role of lipoteichoic acid from the genus Apilactobacillus in inducing a strong IgA response. Applied and Environmental Microbiology, 88(8)e0019022 (2022). doi.org/10.1128/aem.00190-22
  7. Kazuki Morimoto, Tai-Ying Chiou, and Masaaki Konishi.* Torulaspora quercuum shows great potential for bioethanol production from macroalgal hydrolysate. Bioresource Technology Reports,17100952(1-8)(2022). doi.org/10.1016/j.biteb.2022.100952
  8. Tai-Ying Chiou,* Wataru Suda​, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki​, Kenji Yamamoto​, and Tomoya Takahashi. Lentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage. International Journal of Systematic and Evolutionary Microbiology, 71005128 (2021). doi.org/10.1099/ijsem.0.005128
  9. Seiga Tachibana, Tai-Ying Chiou, and Masaaki Konishi.* Machine learning modeling of the effects of media formulated with various yeast extracts on heterologous protein production in Escherichia coli. MicrobiologyOpen, 10e1214 (2021). doi.org/10.1002/mbo3.1214
  10. Naofumi Ohtsu*, Masataka Gtoh, Kazuya Shirakawa, Tai-Ying Chiou, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, and Miki Murata. 天然食用色素としての応用に向けた和種薄荷乾燥粉末への温水処理効果の解析 [Hot-water treatment of Japanese peppermint dried powder toward the application of natural food coloring] 分析化学, 70(4-5), 225-230(2021). doi.org/10.2116/bunsekikagaku.70.225
  11. Ping-Yi Wu, Hsuan Chen, Nan-Wei Su, Tai-Ying Chiou and Wei-Ju Lee.* First determination of glycidyl ester species in edible oils by reverse-phase ultra-performance liquid chromatography coupled with an evaporative light-scattering detector. Molecules, 262702, 1-11 (2021). doi.org/10.3390/molecules26092702
  12. Ching-Hsing Lin, Yi-Tang Chang, Mei-Chou Lai, Tai-Ying Chiou,* and Chien-Sen Liao.* Continuous biodiesel production fromwaste soybean oil using a nano-Fe3O4 microwave catalysis. Processes, 9(5), 756, 1-10 (2021). doi.org/10.3390/pr9050756
  13. Mako Oiwa, Kaho Yamaguchi, Takayoshi Shibayama, Tai-Ying Chiou, and Tohru Saitoh.* Sorption of antibiotics, pharmaceuticals, and personalcare products in water on didodecyldimethylammonium bromide-montmorillonite organoclay. Journal of Chemical Engineering of Japan, 53(10), 608-615 (2020). doi.org/10.1252/jcej.19we239
  14. Chien Sen Liao,* Yong-Han Hong, Yoshikazu Nishikawa, Eriko Kage-Nakadai, Tai-Ying Chiou, and Chien-Chang Wu. Impacts of endocrine disruptor di-n-butyl phthalate ester on microalga chlorella vulgaris verified by approaches of proteomics and gene ontology. Molecules, 25(18), 4304, 1-16 (2020). doi.org/10.3390/molecules25184304
  15. Wen-Chieh Sung, Ming-Hsuan Chi, Tai-Ying Chiou, Shyh-Hsiang Lin, and Wei-Ju Lee.* Influence of caramel addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. Journal of the Science of Food and Agriculture, 100, 4512-4520 (2020). doi.org/10.1002/jsfa.10492
  16. Yasutaka Shimotori,* Takumi Watanabe, Yoshihito Kohari, Tai-Ying Chiou, Naofumi Ohtsu, Yuichi Nagata, and Miki Murata. Enzyme-assisted extraction of bioactive phytochemicals from Japanese peppermint (Mentha arvensis L. cv. ’Hokuto’). Journal of Oleo Science, 69(6), 635-642 (2020). doi.org/10.5650/jos.ess19181
  17. Tai-Ying Chiou,* Shiori Nomura, Masaaki Konishi, Chien-Sen Liao, Yasutaka Shimotori, Miki Murata, Naofumi Ohtsu, Yoshihito Kohari, Wei-Ju Lee, Tsung-Yu Tsai, Yuichi Nagata, and Tohru Saitoh. Conversion and hydrothermal decomposition of major components of mint essential oil by small-scale subcritical water treatment. Molecules, 25(8), 1953, 1-10 (2020). doi.org/10.3390/molecules25081953
  18. Yoshihito Kohari,* Shunsuke Yamashita, Tai-Ying Chiou, Yasutaka Shimotori, Naofumi Ohtsu, Yuichi Nagata, and Miki Murata. Hydrodistillation by solvent-free microwave extraction of fresh Japanese peppermint (Mentha arvensis L.). Journal of Essential Oil Bearing Plants, 23(1), 77-84 (2020). doi.org/10.1080/0972060X.2020.1726825
  19. Tai-Ying Chiou,* Masaaki Konishi, Shiori Nomura, Yasutaka Shimotori, Miki Murata, Naofumi Ohtsu, Yoshihito Kohari, Yuichi Nagata, and Tohru Saitoh. Recovery of mint essential oil through pressure-releasing distillation during subcritical water treatment. Food Science and Technology Research, 25(6), 793-799 (2019). doi.org/10.3136/fstr.25.793
  20. Yu-Chun Chuang, Meng-Chun Cheng, Chia-Chia Lee, Tai-Ying Chiou, and Tsung-Yu Tsai.* Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat. AMB Express, 9163, 1-11 (2019). doi.org/10.1186/s13568-019-0886-2
  21. Tai-Ying Chiou,* Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, and Tomoya Takahashi. Draft genome sequence of Sporolactobacillus inulinus NBRC 111894, isolated from a Japanese sugar-vegetable fermented beverage called kôso. Microbiology Resource Announcements, 8(41), e00751-19 (2019). doi.org/10.1128/mra.00751-19
  22. Shiori Nomura, Wei-Ju Lee, Masaaki Konishi, Tohru Saitoh, Miki Murata, Naofumi Ohtsu, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, and Tai-Ying Chiou.* Characteristics of Japanese mint extracts obtained by subcritical-water treatment. Food Science and Technology Research, 25(5), 695-703 (2019). doi.org/10.3136/fstr.25.695
  23. Wen-Ching Chen, Tai-Ying Chiou, Aileen L. Delgado, and Chien-Sen Liao.* The control of rice blast disease by the novel biofungicide formulations. Sustainability, 11(12), 3449, 1-9 (2019). doi.org/10.3390/su11123449
  24. Tai-Ying Chiou,* Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, and Tomoya Takahashi. Draft genome sequence of Lactobacillus kosoi NBRC 113063, isolated from kôso, a Japanese sugar-vegetable fermented beverage. Microbiology Resource Announcements, 7(20), e01173-18 (2018). doi.org/10.1128/mra.01173-18
  25. Tai-Ying Chiou,* Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, and Tomoya Takahashi. Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. Antonie van Leeuwenhoek, 111(7), 1149-1156 (2018). doi.org/10.1007/s10482-018-1019-7
  26. Chen Hsu, Bo-Yuan Wu, Yu-Chuan Chang, Chi-Fon Chang, Tai-Ying Chiou, and Nan-Wei Su.* Phosphorylation of isoflavones by Bacillus subtilis BCRC 80517 may represent xenobiotic metabolism. Journal of Agricultural and Food Chemistry, 66(1), 127-137 (2018). doi.org/10.1021/acs.jafc.7b04647
  27. Tai-Ying Chiou,* Wataru Suda, Kenshiro Oshima, Masahira Hattori, and Tomoya Takahashi. Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. Bioscience, Biotechnology, and Biochemistry, 81(2), 403-410 (2017). doi.org/10.1080/09168451.2016.1249449
  28. Tai-Ying Chiou,* Kenshiro Oshima, Wataru Suda, Masahir Hattori, and Tomoya Takahashi. Draft Genome Sequence of Lactobacillus farciminis NBRC 111452, isolated from kôso, a Japanese sugar-vegetable fermented beverage. Genome Announcements, 4, e01514-e01515 (2016). doi.org/10.1128/genomea.01514-15
  29. Tai-Ying Chiou, Takashi Kobayashi, and Shuji Adachi.* Characteristics and antioxidative activity of the acetone-soluble and -insoluble fractions of a defatted rice bran extract obtained by using an aqueous organic solvent under subcritical conditions. Bioscience, Biotechnology, and Biochemistry, 77(3), 624-630 (2013). doi.org/10.1271/bbb.120858
  30. Tai-Ying Chiou, Akane Ogino, Takashi Kobayashi, and Shuji Adachi.* Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions. Journal of Oleo Science, 62(1), 1-8 (2013). doi.org/10.5650/jos.62.1
  31. Yuki Sha, Tai-Ying Chiou, Takashi Kobayashi, and Shuji Adachi. Evaluation of antioxidative activity for extracts from defatted rice bran using 5-axe cobweb chart. Food Science and Technology Research, 18(6), 789-793 (2012). doi.org/10.3136/fstr.18.789
  32. Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, and Shuji Adachi.* Extraction of defatted rice bran with subcritical aqueous acetone. Bioscience, Biotechnology, and Biochemistry, 76(8), 1535-1539 (2012). doi.org/10.1271/bbb.120286
  33. Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, and Shuji Adachi.* Properties of extract obtained from defatted rice bran by extraction with aqueous ethanol under subcritical conditions. Food Science and Technology Research, 18(1), 37-45 (2012). doi.org/10.3136/fstr.18.37
  34. Tai-Ying Chiou, Tze Loon Neoh, Takashi Kobayashi, and Shuji Adachi.* Antioxidative ability of defatted rice bran extract obtained by subcritical water extraction in bulk oil and aqueous dispersion systems. Japan Journal of Food Engineering, 12(4), 147-154 (2011). https://doi.org/10.11301/jsfe.12.147
  35. Narumon Jeyashoke, Tai-Ying Chiou, Tze Loon Neoh, Yusuke Murayama, Takashi Kobayashi, and Shuji Adachi.* Effect of temperature-rising rate on the antioxidative ability of the defatted rice bran extract obtained by subcritical water treatment. Food Science and Technology Research, 16(3), 197-200 (2010). doi.org/10.3136/fstr.16.197
  36. Tai-Ying Chiou, Yi-Hsuan Lin, Nan-Wei Su, and Min-Hsiung Lee.* β-Glucosidase isolated from soybean okara shows specificity toward glucosyl isoflavones. Journal of Agricultural and Food Chemistry, 58(15), 8872-8878 (2010). doi.org/10.1021/jf101848x

参考論文

邱　泰瑛. 将来への展望 食品工学に対する私の理解日本食品工学会誌, 創立10周年記念増刊号(15), 53-55 (2010).

特許

  1. 特許第7179343号「新規な乳酸菌株およびそれを含む免疫賦活剤」邱 泰瑛、須田 亙、大島 健志朗、服部 正平、松﨑 千秋、山本 憲二、高橋 知也（出願日2019/12/10、登録日2022/11/18）
  2. 特許第7362081号「新規な乳酸菌株及びその用途」邱 泰瑛、大島 健志朗、須田 亙、服部 正平、松﨑 千秋、山本 憲二、高橋 知也（出願日2021/12/10、登録日2023/10/06）
  3. 特許第7284467号「免役賦活性マクロファージ誘導剤、 癌微小環境改善剤及び癌アポトーシス誘導剤」田中 沙智、邱 泰瑛、高橋 楓香、高橋 知也、塚元 美奈子、高橋 知也（出願日2022/06/01、登録日2023/05/23）
  4. 特願2022-033025「腸管免疫賦活剤及びＩｇＡ産生促進剤」松﨑 千秋、白石 宗、横田 伸一、山本 憲二、邱 泰瑛、高橋 知也（出願日2022/03/03）
  5. 特願2022-033026「腸管免疫促進剤、IｇＡ産生促進剤及び遺伝子発現促進剤」松﨑 千秋、白石 宗、横田 伸一、山本 憲二、邱 泰瑛、高橋 知也（出願日2022/03/03）
  6. （台湾）發明第I689585號「新穎乳酸菌株及包含新穎乳酸菌株之免疫賦活劑」邱 泰瑛、須田 亙、大島 健志朗、服部 正平、松﨑 千秋、山本 憲二、高橋 知也（出願日2019/01/08、登録日2020/04/01）