Kazumi Ninomiya

Assistant Professor

Gunma University

Japan

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Kazumi Ninomiya is an Assistant Professor at Gunma University in Japan. His research areas include tumor biology, specifically in hepatocellular carcinoma, as well as the effects of cereal-derived proteins on glucose metabolism. Dr. Ninomiya has also investigated the physicochemical properties of various plant proteins and their implications for health, particularly in relation to postprandial blood glucose levels. His recent work encompasses mechanistic studies in cancer cell motility and the functional properties of dietary fibers.

Articles (10)

Year:

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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2023

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2022

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2022

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2022

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2021

Collaborators (3)

Masakiyo Sakaguchi

Okayama University

JAPAN

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Yusuke Yamaguchi

Assistant Professor

Nihon University

JAPAN

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Hitomi Kumagai

JAPAN

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Kazumi Ninomiya

Research Interests

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Articles (10)

SALL1 functions as a tumor suppressor in hepatocellular carcinoma cells

Effects of Cereal-Derived Proteins and Peptides on Blood Glucose Levels

Analysis of Short‐ and Long‐Term Two‐Mode Retrogradation of Corn Starch During Refrigerated Storage

Dissection of the signal transduction machinery responsible for the lysyl oxidase-like 4-mediated increase in invasive motility in triple-negative breast cancer cells: mechanistic insight into the integrin-β1-NF-κB-MMP9 axis

Hepatocyte nuclear factor 4α is a critical factor for the production of complement components in the liver

Differences and similarities of albumins from japonica rice bran, japonica, indica, and javanica rice endosperm in the suppressive effect of postprandial blood glucose elevation

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane

Suppression of postprandial blood glucose elevation by buckwheat (Fagpopyrum esculentum) albumin hydrolysate and identification of the peptide responsible to the function

Physical and textural properties of foods with swallowing ease for aged people

Collaborators (3)

Masakiyo Sakaguchi

Yusuke Yamaguchi

Hitomi Kumagai

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