Yusuke Komiya

assistant professor

Kitasato University

Japan

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About

Yusuke Komiya is an assistant professor at Kitasato University in Japan. His research primarily focuses on the effects of dietary components and bioactive peptides on muscle health and aging. Recent publications include studies on the Maillard reaction products, antioxidant peptides, and the impact of dietary fats on muscle fibers and longevity in various model organisms.

Articles (16)

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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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2021

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2021

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2020

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2020

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2020

Collaborators (8)

Keizo Arihara

JAPAN

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Wataru Mizunoya

JAPAN

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Ryosuke Makino

Associate professor

Iwate University

JAPAN

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Issei Yokoyama

Assistant professor

Kitasato University

JAPAN

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Yoshihiro Suzuki

Kitasato University

JAPAN

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Motoko Ohata

Nihon University

JAPAN

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Makoto SUGIYAMA

Assistant Professor

Kitasato University

JAPAN

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Mako Nakamura

Professor

Kyushu University

JAPAN

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Yusuke Komiya

Research Interests

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About

Articles (16)

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

The ‘Meat Cooking Paradox’: Why raw and rare meat still appeals – insights from a mouse model

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

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

Water extracts of pomegranate peel and hojicha tea leaf inhibit the growth of methicillin-resistant staphylococcus aureus

Eicosapentaenoic acid increases proportion of type 1 muscle fibers through PPARδ and AMPK pathways in rats

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

Netrin-4 synthesized in satellite cell-derived myoblasts stimulates autonomous fusion

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

Detection of edible insect derived phospholipids with polyunsaturated fatty acids by thin-layer chromatography, gas chromatography, and enzymatic methods

Dietary Olive Oil Intake Improves Running Endurance with Intramuscular Triacylglycerol Accumulation in Mice

Oleic acid up-regulates myosin heavy chain (MyHC) 1 expression and increases mitochondrial mass and maximum respiration in C2C12 myoblasts

DMHF (2,5-dimethyl-4-hydroxy-3(2H)-furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation.

Correlation between skeletal muscle fiber type and responses of a taste sensing system in various beef samples

Collaborators (8)

Keizo Arihara

Wataru Mizunoya

Ryosuke Makino

Issei Yokoyama

Yoshihiro Suzuki

Motoko Ohata

Makoto SUGIYAMA

Mako Nakamura

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