Masao Takeshita
Kao Corporation
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Publication
Featured researches published by Masao Takeshita.
The American Journal of Clinical Nutrition | 2017
Takeshi Yoneshiro; Mami Matsushita; Masanobu Hibi; Hiroshi Tone; Masao Takeshita; Koichi Yasunaga; Yoshihisa Katsuragi; Toshimitsu Kameya; Hiroki Sugie; Masayuki Saito
Background: The thermogenic effects of green tea catechin have been repeatedly reported, but their mechanisms are poorly understood.Objective: The aim of this study was to investigate the acute and chronic effects of catechin on brown adipose tissue (BAT), a site specialized for nonshivering thermogenesis, in humans.Design: Fifteen healthy male volunteers underwent fluorodeoxyglucose-positron emission tomography to assess BAT activity. To examine the acute catechin effect, whole-body energy expenditure (EE) after a single oral ingestion of a beverage containing 615 mg catechin and 77 mg caffeine (catechin beverage) was measured. Next, to investigate the chronic catechin effects, 10 men with low BAT activity were enrolled. Before and after ingestion of the catechin beverage 2 times/d for 5 wk, cold-induced thermogenesis (CIT) after 2 h of cold exposure at 19°C, which is proportional to BAT activity, was examined. Both the acute and chronic trials were single-blinded, randomized, placebo-controlled, season-matched crossover studies.Results: A single ingestion of the catechin beverage increased EE in 9 subjects who had metabolically active BAT (mean ± SEM: +15.24 ± 1.48 kcal, P < 0.01) but not in 6 subjects who had negligible activities (mean ± SEM: +3.42 ± 2.68 kcal). The ingestion of a placebo beverage containing 82 mg caffeine produced a smaller and comparative EE response in the 2 subject groups. Multivariate regression analysis revealed a significant interaction between BAT and catechin on EE (β = 0.496, P = 0.003). Daily ingestion of the catechin beverage elevated mean ± SEM CIT (from 92.0 ± 26.5 to 197.9 ± 27.7 kcal/d; P = 0.009), whereas the placebo beverage did not change it.Conclusion: Orally ingested tea catechin with caffeine acutely increases EE associated with increased BAT activity and chronically elevates nonshivering CIT, probably because of the recruitment of BAT, in humans. These trials were registered at www.umin.ac.jp/ctr/ as UMIN000016361.
Nutrients | 2018
Shun Katada; Takuya Watanabe; Tomohito Mizuno; Shinichi Kobayashi; Masao Takeshita; Noriko Osaki; Shigeru Kobayashi; Yoshihisa Katsuragi
Chlorogenic acids (CGAs) reduce blood pressure and body fat, and enhance fat metabolism. In roasted coffee, CGAs exist together with the oxidant component hydroxyhydroquinone (HHQ). HHQ counteracts the antihypertensive effects of CGA, but its effects on CGA-induced fat oxidation (FOX) are unknown. Here we assessed the effects of CGA-enriched and HHQ-reduced coffee on FOX. Fifteen healthy male volunteers (age: 38 ± 8 years (mean ± SD); BMI: 22.4 ± 1.5 kg/m2) participated in this crossover study. Subjects consumed the test beverage (coffee) containing the same amount of CGA with HHQ (CGA-HHQ(+)) or without HHQ (CGA-HHQ(−)) for four weeks. Postprandial FOX and the ratio of the biological antioxidant potential (BAP) to the derivatives of reactive oxygen metabolites (d-ROMs) as an indicator of oxidative stress were assessed. After the four-week intervention, postprandial FOX and the postprandial BAP/d-ROMs ratio were significantly higher in the CGA-HHQ(−) group compared with the CGA-HHQ(+) group (4 ± 23 mg/min, group effect: p = 0.040; 0.27 ± 0.74, group effect: p = 0.007, respectively). In conclusion, reducing the amount of HHQ facilitated the postprandial FOX effects of CGA in coffee. Our findings also suggest that the mechanism underlying the inhibition of FOX by HHQ is related to postprandial oxidative stress.
Asian Pacific Journal of Cancer Prevention | 2017
Kaori Endoh; Yuji Matsui; Masao Takeshita; Mitsuhiro Katashima; Koichi Yasunaga; Kiyonori Kuriki
Background: Tea catechins are considered to be important preventive factors of cancer on several organs; however, the relationships of the actual daily intakes (ADIs) on the preventive effects have not been adequately addressed. We measured the ADIs of tea catechins as annual averages derived from every their ingested cups recorded by each subject, and the estimation models were established considering tea origin. Methods: Fifty-nine Japanese men and women completed four season 3 day weighed dietary records (WDRs) and a food frequency questionnaire (FFQ), and samples of green, oolong and black teas, ingested during a total 12 days were collected for the analysis. The ADIs of the total and composed catechins of all tea samples were measured by a high-performance liquid chromatography. The estimation models for the ADIs (R2: coefficient of determination) based on the WDRs and FFQ were established with multiple regression analysis using appropriate confounding factors. V Results: The ADIs of total catechins and epigallocatechin gallate (EGCg) were 110 and 21.4 mg/day in men and 157 and 34.7 mg/day in women, respectively. The total catechins ADIs were positively associated with green tea consumption based on WDRs and FFQ (adjusted R2 =0.421 and 0.341 for men and 0.346 and 0.238 for women, p<0.05 for all, respectively). Likewise, the EGCg ADIs were associated with green tea intake derived from WDRs and FFQ, respectively. Conclusions: We revealed the ADIs of total catechins and EGCg as annual averages could establish their estimation models. These provide reference information to clarify their relationships with cancer risks.
Clinica Chimica Acta | 2005
Norio Tada; Kentaro Shoji; Masao Takeshita; Hiroyuki Watanabe; Hiroshi Yoshida; Tadashi Hase; Noboru Matsuo; Ichiro Tokimitsu
Nutrition | 2006
Kunio Yamamoto; Masao Takeshita; Ichiro Tokimitsu; Hiroyuki Watanabe; Tomohito Mizuno; Hideki Asakawa; Katsuto Tokunaga; Tatsuya Tatsumi; Mitsuyo Okazaki; Noriko Yagi
Nutrition | 2006
Shinichiro Saito; Masao Takeshita; Kazuichi Tomonobu; Naoto Kudo; Daisuke Shiiba; Tadashi Hase; Ichiro Tokimitsu; Takuji Yasukawa
British Journal of Nutrition | 2014
Masaki Takahashi; Masashi Miyashita; Katsuhiko Suzuki; Seong Ryu Bae; Hyeon Ki Kim; Takuya Wakisaka; Yuji Matsui; Masao Takeshita; Koichi Yasunaga
Nutrition Metabolism and Cardiovascular Diseases | 2008
Masao Takeshita; Yoshihisa Katsuragi; Masatoshi Kusuhara; Kenji Higashi; Emiko Miyajima; Kyoichi Mizuno; Kenta Mori; Tatsuo Obata; Reiko Ohmori; Fumitaka Ohsuzu; Yoshimitsu Onodera; Junko Sano; Shojiro Sawada; Shinji Tabata; Ichiro Tokimitsu; Kazuichi Tomonobu; Takeshi Yamashita; Takuji Yasukawa; Atsushi Yonemura; Haruo Nakamura
E-spen, The European E-journal of Clinical Nutrition and Metabolism | 2007
Masao Takeshita; Shinichiro Saito; Yoshihisa Katsuragi; Koichi Yasunaga; Noboru Matsuo; Ichiro Tokimitsu; Takuji Yasukawa; Haruo Nakamura
Clinical Nutrition | 2007
Masao Takeshita; Shinichiro Saito; Yoshihisa Katsuragi; Koichi Yasunaga; Noboru Matsuo; Ichiro Tokimitsu; Takuji Yasukawa; Haruo Nakamura