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Ishikawa Prefectural University

Teaching Staff Information

Kenji Matsumoto Professor


  • E-mail: kmatsu[at]ishikawa-pu.ac.jp ※Please change [at] to @

Affiliated Departments
Undergraduate Faculty Department of Food Science Food Function Group  
Graduate School:
Master’s Degree Course
Division of Food Science Food Function Research Field Food Function Science
Graduate School:
Doctoral Degree Course
Division of Sciences for Biofunction Development Food Science Research Field Food Function Science

Subjects taught
Undergraduate Faculty Food Functionality, Outline of Food Specialists, Seminar on Food Science Ⅱ, Laboratory for Food Function
Graduate School:
Master’s Degree Course
Advanced Course of Food Function
Academic Societies/Awards/Background
Background 1996-1999 Research Assistant at Osaka Medical College
1999-2002 Doctoral Student at Kyoto Prefectural University
(Worked at Experimental Animal Division of RIKEN Bioresource Center)
2002-2005 Postdoctoral Fellow at Gifu International Institute of Biotechnology
2005-2010 Research Scientist at Gifu Prefectural Research Institute for Bioengineering
2010-2018 Associate Professor at Ishikawa Prefectural University
2018- Professor at Ishikawa Prefectural University
Academic Societies/
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Japan Society of Nutrition and Food Science
The Japanese Society for Food Science and Technology
The Japanese Society of Applied Glycoscience

Primary Research
Research Fields Foods contain a variety of functional ingredients good for health. I study food functionalities for the prevention of lifestyle-related diseases, such as type 2 diabetes and dyslipidemia. The food materials I have studied are persimmon, indigestible saccharides (resistant starch, etc.), brown rice, kidney beans, and sea weeds.
Research Topics
  • Beneficial effects of young persimmon fruits on hypercholesterolemia and type 2 diabetes

    1. Matsumoto K, et al., Bile acid-binding activity of young persimmon (Diospyros kaki) fruit and its hypolipidemic effect in mice. Phytotherapy Research, 24, 205-210, 2010.
    2. Matsumoto K, et al., Bile acid-binding ability of kaki-tannin from young fruits of persimmon (Diospyros kaki) in vitro and in vivo. Phytotherapy Research, 25, 624-8, 2011.
    3. Matsumoto K, et al., Induction of uncoupling protein-1 and -3 in brown adipose tissue by kaki-tannin in type 2 diabetic NSY/Hos mice. Food and Chemical Toxicology, 50, 184-90, 2012.
    4. Takekawa K and Matsumoto K, Water-insoluble condensed tannins content of young persimmon fruits-derived crude fibre relates to its bile acid-binding ability. Natural Product Research, 26, 2255-2258, 2012.
    5. Gato N, et al., Persimmon fruit tannin-rich fiber reduces cholesterol levels in humans. Annals of Nutrition and Metabolism, 62, 1-6, 2013.
    6. Matsumoto K and Takekawa K, Comparison of the effects of three persimmon cultivars on lipid and glucose metabolism in high-fat diet-fed mice. Journal of Nutritional Science and Vitaminology, in press.

  • Functionality of resistant starch and resistant starch-rich rice

    1. Matsumoto K, et al., Wx/ae Double-Mutant Brown Rice Prevents the Rise in Plasma Lipid and Glucose Levels in Mice. Bioscience Biotechnology and Biochemistry, 76, 2112-2117, 2012.
    2. Nakaya M, et al., Hypolipidemic effects of starch and γ-oryzanol from wx/ae double mutant rice in BALB/c.KOR-ApoEshl mice. Bioscience Biotechnology and Biochemistry, 77, 1435-1440, 2013.

  • Probiotics, medicines, and others

    1. Matsumoto K and Yokoyama S, Gene expression analysis on the liver of cholestyramine-treated type 2 diabetic model mice. Biomedicine & Pharmacotherapy, 64, 373-378, 2010.
    2. Honda Y, et al., Physicochemical properties of starch from Kaga lotus rhizome. Journal of Applied Glycoscience, 61, 27-29, 2014.
    3. Matsuzaki C, et al., Immunomodulating activity of exopolysaccharide-producing Leuconostoc mesenteroides strain NTM048 from green peas. Journal of Applied Microbiology, 116, 980-989, 2014.

Research Achievements

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