Keisuke Yoshikiyo

Associate professor

Shimane University

Japan

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About

Keisuke Yoshikiyo is an Associate Professor at Shimane University in Japan. His research areas encompass the bioavailability of nutritional compounds, the impact of dietary components on hepatic signaling and lipid metabolism, as well as enzymatic processes in fruit development. Recent publications include studies on γ-Cyclodextrin and its effects on perilla oil, the role of hexaraphane in hepatic PPARα signaling, and the identification of antifungal compounds in various species.

Articles (10)

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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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2022

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2022

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2022

Collaborators (5)

Hideaki Maseda

National Institute of Advanced Industrial Science and Technology (AIST)

JAPAN

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Hidehisa Shimizu

Shimane University

JAPAN

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Edward G Nagato

Assistant Professor

Shimane University

JAPAN

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Kazuya Shimizu

Professor

JAPAN

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Yasuhiro Matsuo

Associate professor

Shimane University

JAPAN

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Keisuke Yoshikiyo

Research Interests

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About

Articles (10)

γ-Cyclodextrin Co-Ingestion Enhances the Bioavailability of Perilla Oil, Regardless of Inclusion Complex Formation

Hexaraphane Affects the Activation of Hepatic PPARα Signaling: Impact on Plasma Triglyceride Levels and Hepatic Senescence with Aging

Comparative Analysis of γ-Cyclodextrin, Perilla Oil, and Their Inclusion Complexes on Liver Injury and Dyslipidemia Associated with Elevated Gastrointestinal 12-Hydroxylated Bile Acid Levels

Increased Prorenin Expression in the Kidneys May Be Involved in the Abnormal Renal Function Caused by Prolonged Environmental Exposure to Microcystin-LR

Enzymatic tissue browning caused by biological membrane degradation in the young immature fruit of ‘Moriya’ persimmon (Diospyros kaki Thunb.)

Identification of antifungal compound isolated from Cercospora sp. ME202 and evaluation of its inhibitory activity against Colletotrichum orbiculare

Co-ingestion with γ-cyclodextrin improves bioavailability of α-linolenic acid in Perilla frutescens seed oil

Microcystin-LR incorporated into colonic cells through probenecid-sensitive transporters leads to upregulated MCP-1 expression induced by JNK activation

Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups

Development of an amino acid sequence-dependent analytical method for peptides using near-infrared spectroscopy

Collaborators (5)

Hideaki Maseda

Hidehisa Shimizu

Edward G Nagato

Kazuya Shimizu

Yasuhiro Matsuo

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