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Dive into the research topics where Iwao Asai is active.

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Featured researches published by Iwao Asai.


Plant Cell Tissue and Organ Culture | 1998

Rosmarinic acid and related phenolics in transformed root cultures of Hyssopus officinalis

Yoshie Murakami; Toshio Omoto; Iwao Asai; Koichiro Shimomura; Kunitoshi Yoshihira; Kanji Ishimaru

Hyssopus officinalis transformed roots were induced by infection with Agrobacterium rhizogenes. The transformed roots grew well in hormone-free Woody Plant liquid medium producing high levels of phenolic compounds such as rosmarinic acid (maximum: 8.03% of dry weight) and lithospermic acid B (maximum: 3.89% of dry weight).


Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment | 2001

Molecular weight distribution of carrageenans studied by a combined gel permeation/inductively coupled plasma (GPC/ICP) method

Yoshitaka Uno; Toshio Omoto; Yasunori Goto; Iwao Asai; Mikio Nakamura; Tamio Maitani

Degraded carrageenan (known as poligeenan, molecular weight: 20kDa to 30kDa) causes ulcerative colitis in experimental animals. In this paper, the molecular weight distributions of 29 samples of food-grade refined carrageenans were studied by high performance liquid gel permeation chromatography (GPC) directly connected to vacuum-ultraviolet inductively coupled plasma-atomic emission spectrometry (ICP) (GPC/ICP) as well as GPC/refractive index (RI) detection. All samples of food-grade carrageenan had a major broad peak of high molecular weight which eluted at around 6.5min in both RI and ICP mode (sulphur and carbon), and each sample of them had no obvious peak of poligeenan (the detection limit was about 5%). The number average molecular weights of these carrageenans ranged from 193 kDa to 324kDa, and the weight average molecular weights ranged from 453kDa to 652kDa based on RI data. Some samples had a few minor peaks which eluted around 10–12min. These peaks came from ionic sulphate, sucrose or glucose. It was considered that if the data-sampling programme was improved, the GPC/ICP system would become a more powerful technique for evaluation of carrageenan samples containing ionic substances and sugar.


Phytochemistry | 1995

Taxifolin 3-arabinoside from Fragaria x ananassa

Kanji Ishimaru; Toshio Omoto; Iwao Asai; Katsushi Ezaki; Koichiro Shimomura

Abstract From the roots of Fragaria x ananassa, a new flavonoid, (+)-taxifolin 3-O-α- l -arabinofuranoside was isolated and its structure was established on the basis of chemical and spectroscopic evidence. A hydrolysable tannin, pedunculagin, and condensed tannins, (+)-catechin, (+)-afzelechin-(4α-8)-(+)-catechin, procyanidin B-3 and procyanidin B-6 were also isolated.


Phytochemistry | 1998

Geranyl isovalerate accumulation in adventitious root culture of Anthemis nobilis

Toshio Omoto; Iwao Asai; Kanji Ishimaru; Koichiro Shimomura

Adventitious root cultures of Anthemis nobilis were established from roots of in vitro plantlets. GC-MS analysis of the n-hexane extract of the root cultures revealed that they accumulated geranyl isovalerate, a compound which is generally not detectable in parental plants, and negligible amounts of other constituents. Geranyl isovalerate was also detected in the aerial parts of in vitro plantlets but not in shoot cultures having no roots.


Food Hydrocolloids | 2005

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆ ☆

Takahiro Funami; Yohei Kataoka; Toshio Omoto; Yasunori Goto; Iwao Asai; Katsuyoshi Nishinari


Food Hydrocolloids | 2005

Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Takahiro Funami; Yohei Kataoka; Toshio Omoto; Yasunori Goto; Iwao Asai; Katsuyoshi Nishinari


Food Hydrocolloids | 2007

Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Takahiro Funami; Guoyan Zhang; Mika Hiroe; Sakie Noda; Makoto Nakauma; Iwao Asai; Mary K. Cowman; Saphwan Al-Assaf; Glyn O. Phillips


Food Hydrocolloids | 2008

Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

Sakie Noda; Takahiro Funami; Makoto Nakauma; Iwao Asai; Rheo Takahashi; Saphwan Al-Assaf; Shinya Ikeda; Katsuyoshi Nishinari; Glyn O. Phillips


Phytochemistry | 1995

Two flavone 2′-glucosides from Scutellaria baicalensis

Kanji Ishimaru; Kazutaka Nishikawa; Toshio Omoto; Iwao Asai; Kunitoshi Yoshihira; Koichiro Shimomura


Food Hydrocolloids | 2007

Thermal aggregation of methylcellulose with different molecular weights

Takahiro Funami; Yohei Kataoka; Mika Hiroe; Iwao Asai; Rheo Takahashi; Katsuyoshi Nishinari

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Kanji Ishimaru

Chonnam National University

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