Y. Sugimoto

Publications56
h-index17
Citations965
Highly Influential Citations25
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Partially Unfolded Lysozyme at Neutral pH Agglutinates and Kills Gram-Negative and Gram-Positive Bacteria through Membrane Damage Mechanism
The antimicrobial mechanism and structural changes of hen egg white lysozyme irreversibly inactivated at 80 °C and at different pHs were investigated. We found that heat denaturation of lysozyme at… Expand
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Galectin-9 Is a High Affinity IgE-binding Lectin with Anti-allergic Effect by Blocking IgE-Antigen Complex Formation
Galectin (Gal)-9 was first described as an eosinophil chemoattractant. With the progress in research, Gal-9 has come to be known as a versatile immunomodulator that is involved in various aspects of… Expand
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Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
Abstract Ovalbumin (OVA) was conjugated with glucuronic acid (GlcUA) through the Maillard reaction by incubation at 50°C and 65% relative humidity. Approximately 32 and 45% of the free amino groups… Expand
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Egg-yolk trypsin inhibitor identical to albumen ovomucoid
Abstract Two preparations of trypsin inhibitor were purified from yolk, one from unincubated hen's eggs and the other from those at day 16 of incubation. Both were indistinguishable from albumen… Expand
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Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties.
Ovalbumin (OVA) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4.0 and 85 degrees C for 1 and 5 days, and the physicochemical and structural properties of phosphorylated OVA… Expand
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Changes in proteins from yolk and in the activity of benzoyl-L-tyrosine ethyl ester hydrolase from the yolk sac membrane during embryonic development of the chicken.
The wet weight and nitrogen content in the water soluble fraction and granule fraction of chicken egg yolk changed during embryonic development. Rapid decreases between Days 14 and 16 were the… Expand
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Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
Beta-lactoglobulin (beta-Lg) was glycated with maltopentaose and subsequently phosphorylated by dry-heating in the presence of pyrophosphate to investigate the structural and functional properties of… Expand
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Role of divalent cations in the novel bactericidal activity of the partially unfolded lysozyme
It was recently found that partial denaturation of hen egg white lysozyme at 80 °C for 20 min at pH 6.0 produces a strong bactericidal lysozyme (HLz) not only against Gram-positive bacteria but als...
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Heat shock protein 90 acts in brassinosteroid signaling through interaction with BES1/BZR1 transcription factor.
Brassinosteroids (BRs), a class of phytohormones, control various physiological and developmental processes in plants. Two highly homologous transcription factors, brassinosteroid insensitive… Expand
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Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction
Abstract β-Lactoglobulin (β-Lg) was conjugated with glucose-6-phosphate (G6P) through the Maillard reaction by incubation at 50 °C and 65% relative humidity. It was considered that the preferable… Expand
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