N. Kitabatake

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Positive Charges on the Surface of Thaumatin Are Crucial for the Multi-Point Interaction with the Sweet Receptor

B. Mikami, Mamoru Suzuki, T. Masuda, 2018, Front. Mol. Biosci..

Analysis of Molecular Interactions in Heat-induced Aggregation of a Non-inhibitory Serpin Ovalbumin Using a Molecular Chaperone

Yukiko Nakanishi, Nobuaki Shirai, N. Kitabatake, 2003, Bioscience, biotechnology, and biochemistry.

Reversible conformational change in beta-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating.

N. Kitabatake, Y. Fujita, R. Wada, 2001, Journal of agricultural and food chemistry.

High-resolution structure of the recombinant sweet-tasting protein thaumatin I.

B. Mikami, T. Masuda, Keisuke Ohta, 2011, Acta crystallographica. Section F, Structural biology and crystallization communications.

Freezing denaturation of ovalbumin at acid pH.

N. Kitabatake, T. Koseki, E. Doi, 1990, Journal of biochemistry.

Determination of pectin in the presence of food polysaccharides

N. Kitabatake, E. Doi, M. Koseki, 1986 .

Bacterial Heat Shock Protein 60, GroEL, Can Induce the Conversion of Naïve T Cells into a CD4+ CD25+ Foxp3-Expressing Phenotype

T. Masuda, N. Kitabatake, F. Tani, 2011, Journal of Innate Immunity.

Lymphoid neoplastic P388D1 cells express membrane protein candidates that discriminate among the C-terminal phylogenetic diversity in heat shock protein 70 sequences.

N. Kitabatake, F. Tani, S. Nishikawa, 2010, Molecular immunology.

Surface expression of a C-terminal alpha-helix region in heat shock protein 72 on murine LL/2 lung carcinoma can be recognized by innate immune sentinels.

S. Masuda, N. Kitabatake, F. Tani, 2009, Molecular immunology.

Deglycosylation of Hen Ovalbumin in Native Form by Endo-β-N-Acetylglucosaminidase

N. Kitabatake, Kenji Yamamoto, T. Tochikura, 1988 .

Digestibility of Bovine Milk Whey Protein and β-Lactoglobulin in Vitro and in Vivo

N. Kitabatake, Y. Kinekawa, 1998 .

Changes in lamina propria dendritic cells on the oral administration of exogenous protein antigens during weaning

N. Kitabatake, F. Tani, Ryuji Ohue, 2012, Cytotechnology.

Atomic structure of the sweet-tasting protein thaumatin I at pH 8.0 reveals the large disulfide-rich region in domain II to be sensitive to a pH change.

B. Mikami, T. Masuda, Keisuke Ohta, 2012, Biochemical and biophysical research communications.

Crystal structure of the sweet-tasting protein thaumatin II at 1.27Å.

B. Mikami, T. Masuda, Keisuke Ohta, 2011, Biochemical and biophysical research communications.

Changes in interfacial properties of hen egg ovalbumin caused by freeze-drying and spray-drying

N. Kitabatake, E. Doi, Kaoru Indo, 1989 .

High yield secretion of the sweet-tasting protein lysozyme from the yeast Pichia pastoris.

T. Masuda, N. Kitabatake, Y. Ueno, 2005, Protein expression and purification.

Mouse CD40-transfected cell lines cannot exhibit the binding and RANTES-stimulating activity of exogenous heat shock protein 70.

N. Kitabatake, F. Tani, M. Nomura, 2007, Molecular immunology.

Effects of Corn Oil and Pectin on the Production of Short-chain Fatty Acids in the Cecum, on the Growth of Colonic Bacteria, and on the Liver Cholesterol Level in Rats.

N. Kitabatake, K. Tsuji, T. Tochikura, 1991, Bioscience, biotechnology, and biochemistry.

Viscous Sol and Gel Formation from Process Whey Protein Below 25°C

N. Kitabatake, Y. Fujita, Y. Kinekawa, 1996 .

The cysteine-rich domain of human T1R3 is necessary for the interaction between human T1R2-T1R3 sweet receptors and a sweet-tasting protein, thaumatin.

T. Masuda, Keisuke Ohta, N. Kitabatake, 2011, Biochemical and biophysical research communications.

Structure-sweetness relationship in egg white lysozyme: role of lysine and arginine residues on the elicitation of lysozyme sweetness.

T. Masuda, N. Kitabatake, N. Ide, 2005, Chemical senses.

Introduction of a negative charge at Arg82 in thaumatin abolished responses to human T1R2-T1R3 sweet receptors.

T. Masuda, Keisuke Ohta, N. Kitabatake, 2011, Biochemical and biophysical research communications.

Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress

N. Kitabatake, F. Tani, K. Yasumoto, 2011 .

Effects of heating at neutral and acid pH on the structure of beta-lactoglobulin A revealed by differential scanning calorimetry and circular dichroism spectroscopy.

N. Kitabatake, Y. Fujita, R. Wada, 2006, Biochimica et biophysica acta.

Biotinylation of heat shock protein 70 induces RANTES production in HEK293 cells in a CD40-independent pathway.

N. Kitabatake, F. Tani, S. Nishikawa, 2005, Biochemical and biophysical research communications.

Toxicity evaluation of the mycotoxins, citrinin and ochratoxin A, using several animal cell lines.

N. Kitabatake, E. Doi, E. Doi, 1993, Comparative biochemistry and physiology. C, Comparative pharmacology and toxicology.

Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion

N. Kitabatake, F. Tani, Takenobu Ogawa, 2018 .

Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage.

Keisuke Ohta, N. Kitabatake, S. Funakawa, 2014, Journal of bioscience and bioengineering.

High-yield Secretion of the Recombinant Sweet-Tasting Protein Thaumatin I

Tetsuya Masuda, T. Masuda, Keisuke Ohta, 2010 .

Cloning of the Thaumatin I cDNA and Characterization of Recombinant Thaumatin I Secreted by Pichia pastoris

T. Masuda, N. Kitabatake, R. Kaneko, 2007, Biotechnology progress.

Developments in biotechnological production of sweet proteins.

T. Masuda, N. Kitabatake, 2006, Journal of bioscience and bioengineering.

Cloning, expression and characterization of recombinant sweet‐protein thaumatin II using the methylotrophic yeast Pichia pastoris

T. Masuda, N. Kitabatake, R. Kaneko, 2004, Biotechnology and bioengineering.

Turbidity and hardness of a heat-induced gel of hen egg ovalbumin.

N. Kitabatake, H. Hatta, E. Doi, 1986 .

Enzymatic Improvement of Food Flavor. V. Oxidation of Aldehydes in Soybean Extracts by an NAD+-Regenerating System Made up of Aldehyde Dehydrogenase and Diaphorase

R. Sasaki, N. Kitabatake, H. Chiba, 1980 .

Changes of Aldehyde Levels in Defatted Soybean Extract

R. Sasaki, N. Kitabatake, K. Okumura, 1982 .

Improvement of protein gel by physical and enzymatic treatment

N. Kitabatake, E. Doi, 1993 .

Chemical composition of an East African traditional beverage, togwa.

N. Kitabatake, Y. Oi, 2003, Journal of agricultural and food chemistry.

Molten Globule State of Protein Molecules in Heat-Induced Transparent Food Gels

N. Kitabatake, F. Tani, M. Murata, 1995 .

Rheological Properties of Heat-Induced Ovalbumin Gels Prepared by Two-step and One-step Heating Methods

N. Kitabatake, E. Doi, Y. Tani, 1989 .

Changes in alpha-and beta-amylase activities during seed germination of African finger millet

N. Kitabatake, D. Gimbi, 2002, International journal of food sciences and nutrition.

Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet

N. Kitabatake, D. Gimbi, Y. Oi, 2003, International journal of food sciences and nutrition.

Promotion of germination and shoot elongation of some plants by alginate oligomers prepared with bacterial alginate lyase

Y. Ishida, N. Kitabatake, K. Murata, 1993 .

A Major Decomposition Product, Citrinin H2, from Citrinin on Heating with Moisture

N. Kitabatake, M. Hirota, Alka Menta, 2002, Bioscience, biotechnology, and biochemistry.

Formation of a new toxic compound, citrinin H1, from citrinin on mild heating in water

N. Kitabatake, M. Hirota, E. Doi, 1993 .

Heating of an Ovalbumin Solution at Neutral pH and High Temperature

N. Kitabatake, A. Mehta, S. Photchanachai, 2002, Bioscience, biotechnology, and biochemistry.

Surface Tension and Foamability of Protein and Surfactant Solutions

N. Kitabatake, E. Doi, 1988 .

Thermal Denaturation of Soybean Protein at Low Water Contents

N. Kitabatake, E. Doi, Mineo Tahara, 1990 .

Covalent binding of glycosyl residues to .beta.-lactoglobulin: effects on solubility and heat stability

N. Kitabatake, J. Cuq, J. Cheftel, 1985 .

Role of the Carbohydrate Chain and Two Phosphate Moieties in the Heat-Induced Aggregation of Hen Ovalbumin

N. Kitabatake, F. Tani, N. Shirai, 2004, Bioscience, biotechnology, and biochemistry.

Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase

N. Kitabatake, E. Doi, A. Ishida, 1988 .

Heat-induced formation of intermolecular disulfide linkages between thaumatin molecules that do not contain cysteine residues.

N. Kitabatake, R. Kaneko, 1999, Journal of agricultural and food chemistry.

Oligoclonal Enzyme-linked Immunosorbent Assay Capable of Determining the Major Food Allergen, Ovomucoid, Irrespective of the Degree of Heat Denaturation

H. Narita, N. Kitabatake, J. Hirose, 2005, Cytotechnology.

Detoxification of Ochratoxin A on Heating under Acidic and Alkaline Conditions.

N. Kitabatake, E. Doi, A. Trivedi, 1992, Bioscience, biotechnology, and biochemistry.

Preparation of Heat-induced Transparent Gels from Egg White by the Control of pH and Ionic Strength of the Medium

N. Kitabatake, E. Doi, A. Shimizu, 1988 .

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

T. Masuda, N. Kitabatake, F. Tani, 2011 .

Structure-sweetness relationship in thaumatin: importance of lysine residues.

N. Kitabatake, R. Kaneko, 2001, Chemical senses.

Sweetness and enzymatic activity of lysozyme.

T. Masuda, N. Kitabatake, Y. Ueno, 2001, Journal of agricultural and food chemistry.

Effects of chemical modification of lysine residues on the sweetness of lysozyme.

T. Masuda, N. Kitabatake, N. Ide, 2005, Chemical senses.

Role of Arginine and Lysine Residues in Sweetness Expression of Thaumatin

N. Kitabatake, M. Kusunoki, 1994 .

Purification of beta-lactoglobulin from whey protein concentrate by pepsin treatment.

N. Kitabatake, Y. Kinekawa, 1996, Journal of dairy science.

A Hypersweet Protein: Removal of The Specific Negative Charge at Asp21 Enhances Thaumatin Sweetness

B. Mikami, P. Temussi, T. Masuda, 2016, Scientific Reports.

Interactions of the sweet-tasting proteins thaumatin and lysozyme with the human sweet-taste receptor.

T. Masuda, Keisuke Ohta, N. Kitabatake, 2009, Journal of agricultural and food chemistry.

Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion-Cooking

N. Kitabatake, J. Cheftel, D. Megard, 1985 .

Rreliminail , Occurrence as an Communication of Immunethe Major Food Allergen , Complex JSBA Ovomucoid , in Human Breast Milk

H. Narita, N. Kitabatake, J. Hirose, 2018 .

Recognition of Native and/or Thermally Induced Denatured Forms of the Major Food Allergen, Ovomucoid, by Human IgE and Mouse Monoclonal IgG Antibodies

H. Narita, N. Kitabatake, J. Hirose, 2004, Bioscience, biotechnology, and biochemistry.

Occurrence of the Major Food Allergen, Ovomucoid, in Human Breast Milk as an Immune Complex

H. Narita, N. Kitabatake, J. Hirose, 2001, Bioscience, biotechnology, and biochemistry.

Toxicity of dimethyl sulfoxide as a solvent in bioassay system with HeLa cells evaluated colorimetrically with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide.

N. Kitabatake, E. Doi, A. Ben Trivedi, 1990, Agricultural and biological chemistry.

Effects of pre- and pro-sequence of thaumatin on the secretion by Pichia pastoris.

T. Masuda, N. Kitabatake, N. Ide, 2007, Biochemical and biophysical research communications.

Relationship of SH groups to functionality of ovalbumin

N. Kitabatake, H. Hatta, E. Doi, 1989 .

Functional region of mouse heat shock protein 72 for its binding to lymphoid neoplastic P388D1 cells.

N. Kitabatake, F. Tani, M. Ohno, 2007, Molecular immunology.

Method for the Accurate Measurement of Freezing-induced Denaturation of Ovalbumin with 5,5′-Dithiobis-(2-nitrobenzoic acid)

N. Kitabatake, Takahiro Watanabe, E. Doi, 1994 .

H. Narita, N. Kitabatake, J. Hirose, 2006, Bioscience, biotechnology, and biochemistry.

Thermal decomposition and detoxification of citrinin under various moisture conditions

N. Kitabatake, E. Doi, A. Trivedi, 1991 .

Production of indigenous alcoholic beverages in a rural village of Cameroon

N. Kitabatake, S. Funakawa, S. Araki, 2014 .

Toxic Compounds Formed on Prolonged Heating of Citrinin under Watery Conditions

N. Kitabatake, E. Doi, A. Trivedi, 1993 .

Detoxification of citrinin and ochratoxin A by hydrogen peroxide.

N. Kitabatake, A. Trivedi, S. G. Fouler, 1994, Journal of AOAC International.

Analysis of the carbohydrates in an East African traditional beverage, togwa.

N. Kitabatake, Y. Oi, 2003, Journal of agricultural and food chemistry.

Structure of glycinin and ovalbumin gels

N. Kitabatake, E. Doi, 1989 .

Limited proteolysis of ovalbumin by pepsin

N. Kitabatake, E. Doi, Kaoru Indo, 1988 .

Protective Effects of Non-ionic Surfactants against Denaturation of Rabbit Skeletal Myosin by Freezing and Thawing

N. Kitabatake, Takahiro Watanabe, E. Doi, 1988 .

Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.

N. Kitabatake, F. Tani, T. Nishimura, 2016, Journal of food science.

Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten.

N. Kitabatake, F. Tani, T. Murakami, 2015, Journal of food science.

Surface Tension and Foaming of Protein Solutions

N. Kitabatake, E. Doi, 1982 .

"Physical properties of foods". 6. Physical properties of bubbles.

N. Kitabatake, 1987 .

Interaction between Dietary Cholesterol or Fatty Acids and Water-soluble Fibers and Increase in Cholesterol Excretion by Pectin in Rats

N. Kitabatake, K. Tsuji, E. Doi, 1990 .

Irreversible thermal denaturation and formation of linear aggregates of ovalbumin

N. Kitabatake, E. Doi, T. Koseki, 1989 .

Characterization of linear polymers induced by thermal denaturation of ovalbumin

N. Kitabatake, T. Fukuda, E. Doi, 1989 .

Turbidity and Rheological Properties of Gels and Sols Prepared by Heating Process Whey Protein

N. Kitabatake, Y. Kinekawa, 1995 .

Melting of heat-induced ovalbumin gel by pressure

N. Kitabatake, E. Doi, H. Oe, 1991 .

Effects of limited proteolysis on functional properties of ovalbumin

N. Kitabatake, E. Doi, T. Koseki, 1987 .

Changes in textural properties of Japanese tenobe somen noodles during storage.

T. Masuda, N. Kitabatake, F. Tani, 2011, Journal of food science.

Rheological properties of somen noodles--a traditional Japanese wheat product.

N. Kitabatake, Mina Katagiri, 2010, Journal of food science.

Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels

N. Kitabatake, E. Doi, A. Shimizu, 1989 .

Characterization of anti-irradiation-denatured ovalbumin monoclonal antibodies. Immunochemical and structural analysis of irradiation-denatured ovalbumin.

T. Masuda, N. Kitabatake, K. Yasumoto, 2000, Journal of Agricultural and Food Chemistry.

Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein, thaumatin.

T. Masuda, Keisuke Ohta, N. Kitabatake, 2013, Biochimie.

Critical molecular regions for elicitation of the sweetness of the sweet‐tasting protein, thaumatin I

T. Masuda, Keisuke Ohta, N. Kitabatake, 2008, The FEBS journal.

Conformational change of hen egg ovalbumin during foam formation detected by 5,5'-dithiobis(2-nitrobenzoic acid)

N. Kitabatake, E. Doi, 1987 .

Turbidity measurement of heated egg proteins using a microplate system

N. Kitabatake, Y. Kinekawa, 1995 .

Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein

N. Kitabatake, E. Doi, Y. Kinekawa, 1994 .

Continuous Gel Formation by HTST Extrusion-Cooking: Soy Proteins

N. Kitabatake, J. Cheftel, D. Megard, 1985 .

Heat-induced Transparent Gel Formation of Bovine Serum Albumin.

N. Kitabatake, F. Tani, M. Murata, 1993, Bioscience, biotechnology, and biochemistry.

Structure and Functionality of Egg Proteins

N. Kitabatake, E. Doi, 2017 .

Formation of a New Toxic Compound, Citrinin H1, from Citrinin on Mild Heating in Water.

N. Kitabatake, M. Hirota, E. Doi, 2010 .

Transformation of NIH/3T3 and C3H/10T1/2 Cells by Citrinin and Ochratoxina

N. Kitabatake, A. Mehta, 2002 .

Heat-induced and Transparent Gel Prepared from Hen Egg Ovalbumin in the Presence of Salt by a Two-step Heating Method

N. Kitabatake, H. Hatta, E. Doi, 1987 .

Preparation of Transparent Egg White Gel with Salt by Two‐step Heating Method

N. Kitabatake, E. Doi, A. Shimizu, 1988 .

Role of the C‐terminal region of mouse inducible Hsp72 in the recognition of peptide substrate for chaperone activity

N. Kitabatake, F. Tani, M. Ohno, 2004, FEBS letters.

Conformational changes in ovalbumin at acid pH.

N. Kitabatake, T. Koseki, E. Doi, 1988, Journal of biochemistry.

beta-Lactoglobulin A with N-ethylmaleimide-modified sulfhydryl residue, polymerized through intermolecular disulfide bridge on heating in the presence of dithiothreitol.

N. Kitabatake, R. Wada, 2001, Journal of agricultural and food chemistry.

Denaturation Temperature of Soy Protein under Low Moisture Conditions

N. Kitabatake, E. Doi, Mineo Tahara, 1989 .

Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein, thaumatin.

T. Masuda, Keisuke Ohta, N. Kitabatake, 2013, Biochimie.

Astringency of bovine milk whey protein.

N. Kitabatake, Y. Kinekawa, H. Sano, 2005, Journal of dairy science.

Protein Components Precipitated from Egg White by Removal of Salt

N. Kitabatake, E. Doi, A. Shimizu, 1988 .