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Ishikawa Prefectural University

Teaching Staff Information

Yasuko Konishi Professor

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

Affiliated Departments
Undergraduate Faculty Food Science Food Analysis  
Graduate School:
Master’s Degree Course
Food Science Food Safety Food Analysis
Graduate School:
Doctoral Degree Course
Food Science Food Safety Food Analysis

Subjects taught
Undergraduate Faculty Food Analysis, Instrumental Analysis, Laboratory for Food Safety, Laboratory for Basic Food Science, Exercise in Food Science
Graduate School:
Master’s Degree Course
Advanced Course of Bioresources and Environmental Science III, Special Lecture on Food Science II, Advanced Course of Food Safety, Seminar on Food Science IV
Graduate School:
Doctoral Degree Course
Seminar on Sciences for Biological Function I
Academic Societies/Awards/Background
Academic Societies/
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Japanese Society for Food Hygiene and Safety
Japanese Society for Food Science and Technology
Pesticide Science Society of Japan
Japan Society for Food Engineering

Primary Research
Research Fields Biochemistry
Analytical Chemistry
Keywords Enzyme, Tyrosinase, Recombinant protein, Inhibitor, Phlorotannin
Research Topics
  • 1. Structure and function of tyrosinase and its industrial applications

    Tyrosinase is a bifunctional copper-containing enzyme that catalyzes the oxidation of monophenols to o-diphenols and their subsequent oxidation to o-quinones. Much is still unknown its biological function and relationship between structure and function. Tyrosinase is an attractive enzyme for industrial applications: the environmental technology for the detoxification of phenol-containing waste waters or contaminated soils, the production of antioxidant o-diphenols with beneficial properties as food additives or pharmaceutical drugs, the formation of biopolymer with useful viscoelastic properties and the improvement of food in flavor, taste and texture by polymerizations of phenol derivatives and by cross-linking of protein-protein or protein-polysaccharide. (Y.Kawamura-Konishi, S.Maekawa, M.Tsuji, and H.Goto (2011) C-terminal processing of tyrosinase is responsible for activation of Pholiota microspora proenzyme. Appl.Microbiol.Biotechnol 90(1), 227-234)

  • 2. Inhibitory activities of marine algae on enzyme

    One hundred or more species of algae can be collected from the coast of the Noto Peninsula facing the Sea of Japan. These algae are rich in minerals, polysaccharides and polyphenols. The algae polyphenols are expected to be not only anti-hyperglycemia agents by retarding absorption of glucose via inhibition of carbohydrate-hydrolyzing enzymes in the digestive organs but also skin-whitening agents by inhibition of tyrosinase mediating melanin biosynthesis. (Y.Kawamura-Konishi, N.Watanabe, M.Saito, N.Nakajima, T.Sakaki, T.Katayama and T.Enomoto (2012) Isolation of a new phlorotannin, a potent inhibitor of carbohydradte- hydrolyzing enzymes, from the brown alga Sagassum patens. J.Agr.Food Chem. 60(22), 5565-5570)

  • 3. Pesticides in Food and environment

    For food safety, pesticides in food (mainly vegetables such as cucumber, tomato and lettuce) and environment (such as rice field and channel) are monitored by use of gas chromatography with mass spectrometry (GC/MS). Recent research covers environmental degradation of pesticides and its toxicity on useful insects such as red dragonfly.
    S. Taira, M. Tokai, D. Kaneko, H. Katano, Y. Kawamura-Konishi. Mass
    Spectrometry Imaging Analysis of Location of Procymidone in Cucumber
    Samples. J Agr. Food Chem. 2015 May 6. [Epub ahead of print]

Social Contributions
Areas of scientific/technological support/advice Industrial application of enzymes for Food production
Extraction of functional materials from algae
Analysis of pesticides in food and eenvironments

Teaching goals Intelligible lectures

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