Issei Yokoyama

Assistant professor

Kitasato University

Japan

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Issei Yokoyama is an Assistant Professor at Kitasato University in Japan. His research primarily focuses on the biological effects of Maillard reaction products, antioxidative peptides, and their implications for health and longevity, employing various models, including C. elegans and in vitro studies. Recent articles authored by Professor Yokoyama explore topics such as the impact of dietary components on muscle fiber composition and the regulation of sodium chloride consumption.

Articles (15)

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2021

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2021

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2021

Collaborators (4)

Keizo Arihara

JAPAN

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Ryosuke Makino

Associate professor

Iwate University

JAPAN

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Makoto SUGIYAMA

Assistant Professor

Kitasato University

JAPAN

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Yusuke Komiya

assistant professor

Kitasato University

JAPAN

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Issei Yokoyama

Research Interests

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About

Articles (15)

Effects of Maillard Reaction Products on Skeletal Muscle Cells: An In Vitro Study Using C2C12 Myotubes

Antioxidant Peptide Leu–Tyr in Skeletal Muscle Actin Improves Longevity and Healthspan in C. elegans via the IIS, MAPK, and HSF Signaling Pathways

Oregano leaf odor regulates sodium chloride consumption in mice

Biological effects of Maillard reaction products: Use of Caenorhabditis elegans as an in vivo model

Purification of angiotensin converting enzyme (ACE) inhibitory peptides and antihypertensive effect generated from Indonesian traditional fermented beef (Cangkuk)

Dietary oleic acid intake increases the proportion of type 1 and 2X muscle fibers in mice

Role of Antioxidative Peptide Gly‐Met Derived From Goat Milk Dadih Toward Antiaging Effects Through the SKN‐1/Nrf2 Pathway in C. elegans

Effects of the dipeptides comprising leucine and lysine on lifespan and age‐related stress in Caenorhabditis elegans

Dietary olive oil intake induces female-specific hepatic lipid accumulation without metabolic impairment in mice

Comparison of 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts

山羊乳ダディ中に生成される抗酸化ペプチド

Research Note: Expression of IGF-1 and IGF-1 Receptor Proteins in Skeletal Muscle Fiber Types in Chickens with Hepatic Fibrosis

Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions

Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction

Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway

Collaborators (4)

Keizo Arihara

Ryosuke Makino

Makoto SUGIYAMA

Yusuke Komiya

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