研究業績

2026年

Zhou L-J, Sasaki N., Mizuno T, Gao X, Miyahara T. Polyacylated anthocyanins: nature's strategy for blue flower coloration and their application in genetic engineering. Ornamental Plant Research, 6: e020 (2026)

2025年

宮原 平, 西崎 雄三, 佐々木 伸大. 紫ニンジンのアントシアニン構造の安定化に寄与するアントシアニン修飾酵素群 FFIジャーナル  230 (2) p. 153-160 (2025)

2024年

Koga SY, Miyahara T, Nishizaki Y, Tamura K, Okamoto E, Kawagishi H, Sakurai K, Kaneko Y, Kumakubo R, Tanaka T, Ozeki Y, Sasaki N. Anthocyanin glucosylation mediated by a glycoside hydrolase family 3 protein in purple carrot. Plant J. (2024) doi: 10.1111/tpj.16886.

佐々木 伸大,宮原 平. 植物色素合成経路とその遺伝子情報を利用した新規花色の開発 科学と生物  62(4): 187-193 (2024)

2023年

Nishihara M, Hirabuchi A, Goto F, Nishizaki Y, Uesugi S, Watanabe A, Tasaki K, Washiashi R, Sasaki N. Production of yellow-flowered gentian plants by genetic engineering of betaxanthin pigments. New Phytol. (2023) 240: 1177-1188. doi: 10.1111/nph.19218.

Takeda KF, Yazawa A, Yamaguchi Y, Koizumi N and Shineha R. Comparison of public attitudes toward five alternative proteins in Japan. Food Qual Pref  (2023) doi: 10.1016/j.foodqual.2022.104787.

Miyahara T, Nishiuchi T, Fujikawa N, Oguchi T, Kikuchi A, Taoka K, Ogawa T, Honda K, Yamaguchi Y, Mochizuki T, Ohta D and Kodama H. Omics profiles of non-GM tubers from transgrafted potato with a GM scion.  (2023) Food Saf (Tokyo). doi: 10.14252/foodsafetyfscj.D-22-00010

2022年

Tasaki K, Watanabe A, Nemoto K, Takahashi S, Goto F, Sasaki N, Hikage T, Nishihara M. Identification of candidate genes responsible for flower colour intensity in Gentiana triflora. Front Plant Sci. (2022) doi: 10.3389/fpls.2022.906879. 

Kodama H, Umeyama Y, Miyahara T, Oguchi T, Tsujimoto T, Ozeki Y, Ogawa T, Yamaguchi Y, Ohta D. Omics Profiles of Non-transgenic Scion Grafted on Transgenic RdDM Rootstock. (2022) doi: 10.14252/foodsafetyfscj.D-21-00012

2021年

Kodama H, Miyahara T, Oguchi T, Tsujimoto T, Ozeki Y, Ogawa T, Yamaguchi Y, Ohta D. Effect of transgenic rootstock grafting on the omics profiles in tomato. (2021) Food Saf (Tokyo). doi: 10.14252/foodsafetyfscj.D-20-00032