Reseacher

Name KUROIWA Takashi
Official Title Professor
Affiliation Department of Applied Chemistry, Faculty of Science and Engineering
E-mail tkuroiwa@tcu.ac.jp
Web
  1. http://www.risys.gl.tcu.ac.jp/Main.php?action=profile&type=detail&tchCd=5001799
Profile Takashi Kuroiwa received his Ph.D. in Biotechnology from University of Tsukuba (Japan) in 2005. After working at University of Tsukuba and National Food Research Institute, National Agriculture and Food Research Organization as a postdoctoral fellow, he is now professor of Department of Applied Chemistry, Faculty of Science and Engineering, Tokyo City University. His major is biochemical engineering, biomaterial chemistry, and food engineering, focusing on fabrication of functional materials via the self-assembly of biomolecules, application of advanced emulsification technology, and design of multiphase enzymatic reactions.
Research Field(Keyword & Summary)
  1. Biochemical Engineering

    Various biochemical reactions take place in living organisms, The key molecule of these biochemical reactions is enzyme. Enzymes generally play their physiological roles in aqueous environment. However, they exhibit unusual catalytic performances in special environments such as non-aqueous, heterogeneous, or microcompartmentalized reaction environments. In our research project, we try to develop efficient enzymatic reaction processes using non-conventional reaction environment. Resent projects included in this research topic are: (1)devolopment of novel enzyme immobilization method; (2) selective organic synthesis in non-aqueous media using lipases, (3) application of compartmentalized enzymatic reactions toward biomimetic nano/micro-bioreactors.

  2. Biomaterial Chemistry

    Living organisms have developed sophisticated material and energy conversion systems by the combination and assembly of simple but diverse biomolecules. Understanding the
    relationships between chemical properties and biological functions of biomolecules will provides useful viewpoints in material chemistry. Our research group investigates novel biomolecular-based materials including polysaccharides, proteins, and lipids. We focus on the development of novel methods for applying the molecular assembly phenomena based on colloid and interface engineering.

  3. Food Engineering

    Japanese society is now facing the “100-year-life” time period. In recent days, the importance of meals and food has been increasing, which has resulted in diversified requirements for food functionality. The objective of our research project in food engineering field is to develop novel processing technologies for high-quality food with various additional values, including food most suitable for elderly people and functionalized nutritional food. The basic concept of this research is “Designing food functionality” based on an advanced knowledge of food chemistry and food processing technologies.

Representative Papers
  1. (1) Takashi Kuroiwa, Yuto Kawauchi, Ryutaro Moriyoshi, Hiroki Shino, Tatsuhito Suzuki, Sosaku Ichikawa, Isao Kobayashi, Kunihiko Uemura, Akihiko Kanazawa: Biocompatible homogeneous particle formation via the self-complexation of chitosan with oleic acid and its application as an encapsulation material for a water-insoluble compound. Colloids Surf. A: Physicochem. Eng. Aspects, 624, 126808 (8 pages), 2021.
  2. (2) Takashi Kuroiwa, Emmanuel Chekwube Ossai, Satoshi Hadano, Sosaku Ichikawa: Hydrophilic molecule encapsulation into self–assembled lipid carriers by the multiple emulsification–solvent evaporation processes. Membrane, 46 (2), 84-90, 2021.
  3. (3) Takashi Kuroiwa, Miki Ito, Yaeko Okuyama, Kanna Yamashita, Akihiko Kanazawa: Protein-stabilized palm-oil-in-water emulsification using microchannel array devices under controlled temperature. Molecules, 25, 4805 (15 pages), 2020.
  4. (4) Emmanuel Chekwube Ossai, Takashi Kuroiwa, Kaname Horikoshi, Yuya Otsuka, Junki Terasawa, Akihiko Kanazawa, Seigo Sato, Sosaku Ichikawa: Lipid vesicle preparation using W/O/W emulsions via solvent evaporation: the effect of emulsifiers on the entrapment yield of hydrophilic materials. J. Am. Oil Chem. Soc., 96, 1405-1416, 2019.
  5. (5) Keita Hayashi, Kazutoshi Morimoto, Toshiyuki Kamei, Eiko Mieda, Sosaku Ichikawa, Takashi Kuroiwa, Sakiko Fujita, Hidemi Nakamura, Hiroshi Umakoshi: Effect of dyhydrocholic acid conjugated with a hydrocarbon on a lipid bilayer composed of 1,2-dioleoyl-sn-glycero-3-phosphocholine. Colloids Surf. B: Biointerfaces, 181, 58-65, 2019.
  6. (6) Akihiko Suzuki, Takashi Kuroiwa, Kaname Horikoshi, Akihiko Kanazawa, Sosaku Ichikawa: Freeze-dryable lipid vesicles with size tunability and high encapsulation efficiency prepared by the multiple emulsification-solvent evaporation method. Colloids Surf. B: Biointerfaces, 159, 412-418, 2017.
  7. (7) Maho Katayama, Takashi Kuroiwa, Kenya Suzuno, Ayumi Igusa, Toru Matsui, Akihiko Kanazawa: Hydration-aggregation pretreatment for drastically improving esterification activity of commercial lipases in non-aqueous media. Enzyme Microb. Technol., 105, 30-37, 2017.
  8. (8) Miki Ito, Midori Uehara, Ryota Wakui, Makoto Shiota, Takashi Kuroiwa: Preparation characteristics of water-in-oil emulsion using olive oil as a continuous phase in microchannel emulsification. Jpn. J. Food Eng., 18 (2), 103-111, 2017.
  9. (9) Takashi Kuroiwa, Hideaki Takada, Asami Shogen, Kaori Saito, Isao Kobayashi, Kunihiko Uemura, Akihiko Kanazawa: Cross-linkable chitosan-based hydrogel microbeads with pH-responsive adsorption properties for organic dyes prepared using size-tunable microchannel emulsification technique. Colloids Surf. A: Physicochem. Eng. Aspects, 514, 69-78, 2017.
  10. (10) Takashi Kuroiwa, Kaname Horikoshi, Akihiko Suzuki, Marcos A. Neves, Isao Kobayashi, Kunihiko Uemura, Mitsutoshi Nakajima, Akihiko Kanazawa, Sosaku Ichikawa: Efficient encapsulation of a water-soluble molecule into lipid vesicles using W/O/W multiple emulsions via solvent evaporation. J. Am. Oil Chem. Soc., 93, 421-430, 2016.
Patent
  1. Method for producing liposome by two-stage emulsification using nano-sized primary emulsion (JP Patent No. P5649074)
  2. MANUFACTURING METHOD OF VESICLE, VESICLE OBTAINED BY THIS MANUFACTURING METHOD AND MANUFACTURING METHOD OF FROZEN PARTICLE USED FOR MANUFACTURING VESICLE (JP Patent No. P4009733)
Award Encouragement Award, Japan Society for Food Engineering (2017)
Paper Award, Japan Society for Food Engineering (2017)
Grant-in-Aid for Scientific Research Support: Japan Society for Promotion of Science (JSPS) https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-17K07824/
Research Grants/Projects including subsidies, donations, grants, etc. Various collaborative researches with companies have been conducted.
Recruitment of research assistant(s) No
Affiliated academic society (Membership type) (1) The Chemical Society of Japan (Regular member)
(2) The Society for Chemical Engineers, Japan (Regular member)
(3) Japan Society for Food Engineering (Regular member)
(4) Japan Oil Chemists' Society (Regular member)
(5) The Membrane Society of Japan (Regular member)
(6) The Society of Polymer Science, Japan (Regular member)
(7) Japanese Society for Chitin and Chitosan (Regular member)
Education Field (Undergraduate level) Physical chemistry, Biochemistry, Bioprocess chemistry
Education Field (Graduate level) Biomolecular functional chemistry, Bioprocess engineering

Affiliation