Ehime University Institutional Repository

宇都宮, 亮

Japanese

Microsoft Teams を用いたカンファレンスの遠隔配信による学生教育の実践

村田, 晋也

仲道, 雅輝

竹中, 喜一

中井, 俊樹

小林, 直人

初年次教育科目における遠隔授業実施支援の取り組み -「新入生セミナー A」オンラインコンテンツの提供-

遠隔実施による新任教員研修の成果と課題 -愛媛大学授業デザインワークショップにおける実践をもとに-

上野, 秀人

森松, 和也

竹ノ内, 徳人

岸田, 太郎

河田, 美幸

西, 甲介

伊藤, 和貴

武山, 絵美

竹内, 一郎

小林, 範之

新型コロナウイルス感染拡大下での農学教育

山中 亮,

平尾 智隆,

労働組合がワークルール知識の獲得に与える影響 -地域若年労働市場における検証-

中曽, 久雄

公民権法第7編とLGBTに対する差別2 -Bostock v. Clayton County-

市川, 克明

「多重録音」を用いた新しい試みと合奏 ーコロナウィルス感染対策による制限下においてー

Ehime University (愛媛大学)博士(農学)thesi

秋田, もなみ

AKITA, Monami

（第３号様式）(Form No. 3) 
学  位  論  文  要  旨  
Dissertation Abstract 
 
 
氏名：  
Name 
秋田  もなみ  
 
学位論文題目：  
Title of Dissertation 
Studies on the adaptations to deep sea environment of type 
I collagens of Coryphaenoides yaquinae  and other species 
（シンカイヨロイダラを中心とした魚類Ⅰ型コラーゲンの
環境適応に関する研究）  
 
学位論文要旨：  
Dissertation Abstract 
 
 
 
 
 
 
 Limited information is available for the primary structure, biochemical and 
mechanical properties of deep-sea fish proteins in connective tissue, such as col lagen, 
which is exposed to low temperature, high static pressure and mechanical stress in the 
deep sea. 
Collagen, which is one of the fibrillar proteins is thought to support the maintenance of 
structural integrity, provide shape, texture, and resilience. Type I collagen is the most 
abundant collagen type in vertebrates. This molecu le is generally composed of two α1 / 
3 (col1a1 / col1a3) chains and one α2 (col1a2) chain. The triple -helix domains in type I 
procollagen were characterized by the formula [Gly -X-Y]338, which represents 338 
uninterrupted Gly-X-Y repeats. Here, X and Y can be any two amino acid residues, but 
they are frequently Pro and its post -translationally modified form, 4-hydroxyproline 
(Hyp), respectively.  
Previous studies have suggested that poikilothermic fish collagen adapts to lower water 
temperatures by altering its amino acid composition, especially by replacing more Pro 
or Hyp with Ser. It has also been suggested that deep-sea fish myosin and actin are 
adapted to high pressure by changing the amino acid composition of the molecule.  
However, a comprehensive analysis of the correlation between Pro, Hyp and Ser 
content and biochemical and mechanical properties for collagens from deep sea fish 
species is lacking. Increasing knowledge on the structure, biochemical and mechanical 
properties of deep sea fish collagen is  considered to help understanding the adaptation 
mechanism of the organism to the environment.  
Here, in Chapter I, Deep sea macrouridaes inhabiting depths of 500 -5,800 m; from 
Coryphaenoides acrolepis  C. armatus  and C. yaquinae  to gain insights into the 
adaptation of fish physiology to deep sea environments . There was no significant 
difference in the proximate composition between all three Coryphaenoides  and 
（第３号様式）(Form No. 3) 
shallow-sea cods, while aspartic acid was prominently abundant in amino acids , and 
polyunsaturated fatty acid (PUFA) were also abundant in three deep sea fishes.  
In Chapter II, acid-soluble collagen (ASC) was extracted from the skin of eleven fish 
species at various physiological temperature (Tp: 0.3 - 30.0 °C). Structural features were 
analyzed in detail using Circular Dichroism (CD) and compared with their biochemical 
characteristics. Further, combining the resultant data with that of a previous study, 
analysis of ASCs from 23 fish species, demonstrated a positive correlation (r = 0.74, p < 
0.01) between the Tp / Td and ratio of positive peak intensity to negative peak intensity 
(Rpn). Interestingly, cold-water fish ASCs contain significantly higher levels of Ser as 
shown by the data in Rpn value (p < 0.01). These results suggest that unlocalized 
substitution of Ser for imino acids might be favourable in the cold -water environments 
to ensure flexibility by reducing imino acid rings and maintaining stability of the triple 
helix with hydroxyl group of Ser in the fibrous collagen, which require elongated an d 
regularly repeated sequences.  
In Chapter III, it was shown that C. yaquinae  type I collagen has a characteristic 
structure. In the triple helix region, the Ser content was the highest (72 aa/ 1014 aa) 
comparing other fishes. Additionally, a pressurization test conducted at 5 °C  showed 
that the CD spectrum pattern did not change much in C. yaquinae  before and after 
pressurization. It was suggested that it is less susceptible to the effects of high pressure. 
When ASCs are exposed to low temperature and pres sure in vitro, C. yaquinae  ASC 
self-assemble even at 40 MPa, which does not self -assemble in Gadus chalcogrammus  
inhabiting shallower waters. Furthermore, the results of mechanical tests of 
ASC-polymerized fibrils showed that C. yaquinae  collagen fibrils showed lower 
Reduced elastic modulus (Er = 1.0 ± 0.3 GPa) than those of mammals (Er = 3.0 ± 1.0 
GPa) in Atomic Force Microscope analysis.  
In conclusion, present study demonstrated that type I collagen  from C. yaquinae  which 
lives in deep-sea environments has a large amount of Ser sporadically in the triple helix 
region compared to that of other fish species, which potentially resulted from low 
temperature adaptation of C. yaquinae . At the same time, it could lead to structual 
"flexibility" of helical structure, and was also suggested that the structure makes the 
self-assembly process of this molecule less susceptible to pressure, and that the 
resulting fibrils are more "soft" than those of other species.  
 
 
 


English

Studies on the adaptations to deep sea environment of type I collagens of Coryphaenoides yaquinae and other species

Agus, Bahar Rachman

（様式５）(Style5) 
学位論文全文に代わる要約 
Extended Summary in Lieu of Dissertation 
 
 
氏名： 
Name 
Agus Bahar Rachman 
 
学位論文題目： 
Title of Dissertation 
Effects of Olive Leaf Water Extracts on Physical Properties of Gel Products 
Prepared from Chicken Meat and Hen Egg （オリーブ葉水抽出物が鶏肉及び
鶏卵の加熱ゲル食品の物性に及ぼす影響） 
 
 
学位論文要約： 
Dissertation Summary 
 
Introduction 
Chicken gel products are consumed in many countries, especially in Islamic communities, because it is readily 
applicable to halal food. The chicken gel products' primary material is chicken meat and egg, high-protein food, 
and well recognized as a healthy product. However, chicken gel products have the drawback of poor textural 
properties, which negatively affects consumer preference because the texture is an important attribute of 
consumer preference. The natural plant extract can improve the textural quality of chicken gel products. Hatanaka 
et al. (2009) reported that extracts from three kinds of tea leaf (black tea, oolong tea, and green tea) improve egg 
white gel's physical strength. The improvements in gel strength differed among the three tea extracts. This result 
is probably due to the structural difference in catechins, a group of compounds in the flavonoid family, induced 
by the tea leaf's fermentation. Endogenous enzymes such as polyphenol oxidases are involved in the change in 
the chemical structure of polyphenol (Moudache et al. (2016); Queiroz et al. (2008)). Olive leaf is a by-product 
of olive trees (Olea europaea L., Oleaceae) but has a high polyphenol content, so it has the potential to be used as 
a food ingredient. Olive leaf contains a high amount of polyphenols, which is comparable to the amount in tea 
leaf. However, the structure of the olive leaf polyphenols is quite different from the flavonoids in tea leaf. The 
primary polyphenols in the olive leaf are water-soluble non-flavonoid type phenolic compounds such as 
oleuropein, hydroxytyrosol, and verbascoside (Moudache et al. (2016); Rivas et al. (2000)). This study 
investigates the effect of olive leaf water extract powders on the quality of poultry gel products and compares the 
results of olive leaf extract powder on frozen storage and freeze-thawing of poultry gel products. 
 
Materials and Methods 
The olive leaves were dried at 25–40°C for 48 h using a cold-air drying machine (Cool Dry Machinery Co. Ltd., 
（様式５）(Style5) 
Kagawa, Japan) and milled using a grinder. The resulting powder was sieved using a nylon mesh filter (108 µm 
mesh diameter). Two olive leaf water extracts were prepared at 4 and 80°C from the sieved olive leaf powder. For 
the 4°C and 80°C extractions, 50 g of the olive leaf powder was mixed with 500 mL of pure water, which was set 
at an extraction temperature in advance, in an Erlenmeyer flask and agitated using a magnetic stirrer for 1 h at 
4°C. Each of the resulting homogenates was centrifuged at 8000 × g and 4°C for 20 min. The supernatant was 
lyophilized. The lyophilized powder was stored at −20°C until further experiments.  
The powder of olive leaf water extracted at 4°C was named OEx4, and that of water extracted at 80°C, OEx80. 
The two olive leaf water extracts, OEx4 and OEx80, have been analyzed to the chemical characteristic using the 
proximate analysis, the polyphenol content, the antioxidant activity, and the primary phenolic constituents. The 
primary phenolic components of the two extracts were analyzed using reverse-phase HPLC and LC/MS.  
The olive leaf water extracts (OEx) powder have been applied to the CBS, WE (Whole Egg), and EW (Egg 
white). The CBS-OEx, WE-OEx, and EW-OEx were analyzed the physical (breaking strength, viscoelasticity, 
water holding capacity (WHC), and microstructure observation analysis) and chemical properties (determination 
of cross-link pre-treatment).  
The effects of the addition of OEx on the quality deterioration of CBS caused by frozen storage were investigated 
(thawing loss, breaking strength, viscoelasticity, WHC, lipid oxidation, whiteness, and polyphenol determination). 
The effects of the addition of OEx on the quality deterioration of WE and EW caused by frozen storage were 
investigated (thawing loss, breaking strength, viscoelasticity, and WHC) 
 
Results and Discussion 
Chemical Characteristics of Olive Leaf Water Extract Powder 
The chemical characteristics of phenolic compounds extracted from the olive leaf using water set at two different 
temperatures (4 and 80oC) were investigated. There are no significant differences in pH, sugar content, and salt 
content between OEx4 and OEx80. Protein content slightly differed between OEx4 and OEx80, the protein content 
of OEx4 containing 140.4 mg/g dry weight (DW), which was 2.4% lower than that of OEx80. The polyphenol 
content differed between OEx4 and OEx80, with OEx4 containing 138.5 mg GAE/g DW, which was 32% lower 
than that of OEx80. The oleuropein content of OEx4 was 22.10 mg/g DW, which was 8-times lower than that of 
OEx80. These results indicate that OEx4 had much lower polyphenol and oleuropein contents than OEx80, 
probably due to the actions of endogenous enzymes β-glucosidase and polyphenol oxidases in the olive leaf. The 
4°C-extraction process of the olive leaf powder did not inactivate the oxidation enzymes in the olive leaf, while 
（様式５）(Style5) 
the 80°C-extraction process must have partially inactivated those enzymes (Chen et al., 2016). The antioxidant 
activity of OEx4 was 1.22 mmol TEAC/g DW, which was 12% lower than that of OEx80. Thus, polyphenol 
extraction using cold water appears to lower the antioxidative function of olive polyphenol.  
In the OEx80 chromatogram, there is a prominent peak at 50.29 min. The peak had a major fragment ion at 539 
m/z, which was assigned to oleuropein. There were several other peaks at 46.70, 49.43, and 52.11 min, which 
were assigned to hydroxyoleuropein (555 m/z), the decarboxymethyl form of 3,4-DHPEA-EDA (319 m/z), and 
oleuroside (539 m/z), respectively. The phenolic compounds seen in OEx80 were the same as the major phenolic 
compounds extracted from olive leaf using 60% ethanol (Mylonaki et al., 2008). The HPLC chromatogram of 
OEx4 was dissimilar to that of OEx80, showing that oleuropein drastically decreased, while the decarboxymethyl 
form of 3,4-DHPEA-EDA was a major component. Hydroxyoleuropein (46.95 min) and oleuroside (50.44 min) 
were also present in OEx4. However, their peak areas were lower than those of the corresponding peaks of OEx80, 
suggesting that the abundance of those phenolic compounds was lower in OEx4 than in OEx80. These results 
indicate that olive leaf endogenous enzymes modified the chemical structure of the polyphenols during the 
extraction process of OEx4. 
HPLC analyses showed that a major phenolic compound of OEx80 is oleuropein, the most abundant olive leaf 
polyphenol; while that of OEx4 was an aglycone form of oleuropein called 3,4-DHPEA-EDA. The aglycone 
probably has been generated by the action of leaf enzymes (-glucosidases) during extraction using water at the 
low temperature of 4C. 
Effects of OEx on Quality of Chicken Breast Sausage 
The two OExs (OEx4 and OEx80) with different phenolic compositions were applied for manufacturing CBS, and 
the resulting OEx-containing CBS’s were evaluated for their chemical and physical properties. Furthermore, the 
effects of OEx4 on the quality deterioration of CBS caused by frozen storage were investigated. Using the olive 
leaf water extract OEx4 as an additive significantly modified the mechanical and viscoelastic properties and WHC 
of CBS. Changes in the physical properties of CBS are generally accompanied by modifications in muscle 
proteins, especially myosin. We were investigated the effects of OEx4 on the thermal and chemical properties of 
meat proteins. The control meat batter showed three major endothermic peaks at 53.1, 62.5, and 69.0°C 
correspondings to the denaturation of myosin, connective tissue (together with sarcoplasmic proteins), and actin, 
respectively (Li et al. (2015); Li et al. (2015)). The meat batter containing 0.1% OEx4 had peak temperatures 
similar to that of control. 
In contrast, the 0.3 and 0.5% OEx4 meat batters had peak temperatures of the first peak 1.9 and 2.7°C higher than 
（様式５）(Style5) 
control, respectively, suggesting that a substantial amount of OEx4 retards thermal denaturation of myosin. The 
enthalpy (∆H) of the myosin peak for control, 0.1, 0.3, and 0.5% OEx4 meat batters was 0.452, 0.378, 0.309, and 
0.296 J/g, respectively, implying that the denaturation ∆H attributed to myosin decreases with increasing OEx4. 
These results indirectly indicate that some component of OEx4 interacts with myosin and affects the thermal 
transition of myosin. The gel strength of proteinous gel is closely associated with surface hydrophobicity of 
protein (Balange and Benjakul (2009); Zhang et al. (2015)). Consequently, the protein surface hydrophobicity of 
natural actomyosin (NAM) was analyzed. The surface hydrophobicity of NAM treated with OEx4. The So value 
increased as the OEx4 concentration increased. NAM treated with 0.5% OEx4 had 4.5-times higher surface 
hydrophobicity than that without OEx4 (control). Thus, OEx4 is found to enhance the surface hydrophobicity of 
NAM. The effects are primarily due to the polymerization of the meat proteins induced by OEx4. Non-disulfide 
type covalent bonds appear to be involved in the polymerization. To explore which functional groups of NAM 
proteins are involved in the protein polymerization, the NAM's sulfhydryl and primary amino groups were 
determined. The sulfhydryl (SH) content of NAM decreased significantly with increasing OEx4 concentration, 
and a marked drop occurred with 0.1% OEx4 (Fig. 3.6). The primary amino group of NAM also declined with 
increasing OEx4 concentration. Adding 0.5%, OEx4 resulted in a 36% reduction in the total amino group. The 
two functional groups' results strongly suggest that OEx4 compounds interact with the thiol group of the cysteine 
residues, the ε-amino group of lysine residues, and/or the α-amino group of the meat proteins. Considering that 
OEx4 promotes the formation of a non-disulfide covalent bond between meat proteins, key molecules in OEx4 
probably cross-link proteins by covalently binding to the SH group and amino group of proteins.   
The application of OEx4 to CBS was effective in suppressing physical property changes (syneresis and texture 
deterioration) and chemical property changes (lipid oxidation and discoloration) induced by frozen storage. The 
physical property changes were suppressed by the cross-links between CBS protein molecules induced by 
3,4-DHPEA-EDA, a major phenolic compound, in OEx4. The chemical property changes were suppressed by 
some antioxidants (phenolic compounds) contained in OEx4. From the above results, this natural OEx4 is useful 
in improving the quality of frozen meat products. 
Effects of OEx4 on Physical Properties of Egg Gel 
The OEx4 showed improved physical properties of CBS gel and prevented deterioration from frozen storage. 
This research aimed to examine the physical properties of WE and EW gels containing OEx4 and the effects of 
OEx4 on freeze-thawing of WE and EW gels. OEx4 showed the enhancements in the physical properties (WHC, 
breaking strength, and viscoelasticity) of the egg gels, although the effect of OEx4 to WHC was larger for WE gel 
（様式５）(Style5) 
than for EW gel. The preventing effects of OEx4 on gel’s physical deterioration by frozen storage were 
investigated by freeze-thaw abuse of the gels. Thawing-loss, breaking strength change, and viscoelastic changes 
of WE and EW gels caused by freeze-thaw abuse were highly suppressed by the addition of OEx4.  
The microstructural images of unfrozen and three-times freeze-thaw repeated WE gels. The surface of the 
unfrozen WE gels with/without OEx4 was smooth. On the other hand, the images of freeze-thawed gels of 
control and +0.03% OEx4 were indicative of a coarse texture with large cavities (5 to 30 µm). The control gel was 
particularly seriously damaged, and its cavities were larger than that of 0.03% OEx4-gel. In the freeze-thawed, 
0.1% OEx4-gel were not observed such cavities. The damage in the microstructure of EW gel was different from 
the case of WE gel. The difference was as follows: the surface of three-times freeze-thawed control EW gel was 
coarser and had large cavities; while that of 0.03% OEx4-gel was still smooth and did not have large cavity, even 
though being slightly coarser than the unfrozen OEx4-egg gel. Such cavities were not seen in the three-times 
freeze-thawed 0.1% OEx4-gel. These minimal morphological changes in the OEx4-egg gels support the physical 
resistance to freeze-thaw cycle seen in the breaking strength and creep analysis results. Also, the high frozen 
tolerance of the OEx4-gels can be linked to the stabilization of water behavior of egg gel. 
SDS-PAGE pattern of protein extracted from the OEx4-WE solution that was heat-treated. The control WE 
proteins showed 73kDa α-livetin, 59kDa phosvitin, and 36kDa β-livetin, derived from egg yolk (EY), and 75kDa 
ovotransferrin, 45kDa ovalbumin, 14kDa lysozyme, which are derived from the egg white. In the SDS-PAGE 
pattern of OEx4-WE solutions, many bands derived from both EY and EW disappeared, and the remaining bands 
also became thinner than the corresponding bands of control WE proteins. The α-livetin and ovotransferrin 
disappeared, and that of ovalbumin, lysozyme, phosvitin, and β-livetin became thinner. Moreover, a new band 
appeared at the top of the stacking gel, suggesting that the addition of OEx4 formed high molecular protein 
complexes. The disappearance of protein bands and the high molecular weight band's concomitant appearance 
suggest that OEx4 induced protein cross-link as was seen in the protein matrix of CBS. 
SDS-PAGE analysis of the EW proteins reacting with 0.03% and 0.1% OEx4 showed changes in ovotransferrin 
(75kDa), ovalbumin (45kDa), and lysozyme (14kDa). The ovotransferrin and lysozyme bands disappeared, and 
the ovalbumin band became thinner. This implies that non-disulfide-type intermolecular-crosslink occurred 
among ovotransferrin, lysozyme, and ovalbumin, resulting in polymerization formation. The cross-links between 
egg protein molecules suppressed the physical property changes, anti-syneresis, and frozen tolerance by use of 
OEx4. 
 
（様式５）(Style5) 
Conclusion 
In this study, the two olive leaf water extracts OEx4 and OEx80 that were prepared at different extraction 
temperatures (4 and 80C) have been applied to the CBS. For the CBS, OEx4 and OEx80 both showed the 
enhancement of physical properties, but the enhancing effect was much higher in OEx4 than in OEx80. The 
effectiveness of OEx4 was more noticeable when the gel products were frozen-stored. OEx4 showed excellent 
tolerance against various deteriorations of CBS, WE gel and EW gel occurring during frozen storage, such as drip 
loss and physical changes. These superb effects are due to the phenolic compounds of OEx4, of which major 
compound is an aglycone form of oleuropein called 3,4-DHPEA-EDA. The aglycone probably has been 
generated by the action of leaf enzymes (-glucosidases) at the low extraction temperature of 4C. It is suggested 
that 3,4-DHPEA-EDA made chicken gel products more compact gel network because of its high protein 
crosslinking activity. We propose that the modification of the gel network resulted in the improvement of physical 
properties, including the effectiveness in frozen tolerance.  
 
References 
Balange, A., Benjakul, S.: Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using   
oxidised phenolic compounds. Food Chem., 113, 61–70 (2009). 
Chen, P.H., Weng, Y.M., Yu, Z.R., Koo, M., Wang, B.J.: Extraction temperature affects the activities of 
antioxidation, carbohydrate-digestion enzymes, and angiotensin-converting enzyme of Pleurotus 
citrinopileatus extract. J. Food Drug Anal., 24, 548–555 (2016).  
Hatanaka, Y., Yamauchi, A., Kobayasahi, O., Muro, T.: Electron microscopic analysis of the effects of tea extract   
      on strength improvement of egg white gels. Food Sc. Technol. Res., 15, 5–10 (2009).  
Li, K., Liu, J.Y., Fu, L., Zhao, Y.Y., Bai, Y.H.: Comparative study of thermal gelation properties and molecular 
forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat. 
Asian-Australasian J. Anim Sci., 32, 721–733 (2019).  
Li, K., Zhao, Y.Y., Kang, Z.L., Wang, P., Han, M.Y., Xu, X.L., Zhou, G.H.: Reduced functionality of PSE-like 
chicken breast meat batter resulting from alterations in protein conformation. Poult Sci., 94, 111–122 
(2015). 
Moudache, M., Colon, M., Nerín, C., Zaidi, F.: Phenolic content and antioxidant activity of olive by-products and 
antioxidant film containing olive leaf extract. Food Chem., 212, 521–527 (2016).  
Mylonaki, S., Kiassos, E., Makris, D.P., Kefalas, P.: Optimisation of the extraction of olive (Olea europaea) leaf 
（様式５）(Style5) 
phenolics using water/ethanol-based solvent systems and response surface methodology. Anal. Bioanal. 
Chem., 392, 977–985 (2008). 
Queiroz, C., Mendes Lopes, M.L., Fialho, E., Valente-Mesquita, V.L.: Polyphenol oxidase: characteristics and 
mechanisms of browning control. Food Rev. Int., 24, 361–375 (2008).  
Rivas, C.S., Espin, J.C., Wichers, J.H.: Oleuropein, and related compounds. J. Sci. Food Agric., 80, 1013–1023 
(2000). 
Zhang, Z., Yang, Y., Tang, X., Chen, Y., You, Y.: Effects of ionic strength on chemical forces and functional  
     properties of heat-induced myofibrillar protein gel. Food Sci. Technol. Res., 21, 597–605 (2015). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
(注) 要約の文量は，学位論文の文量の約１０分の１として下さい。図表や写真を含めても構いません。
(Note)  The Summary should be about 10％ of the entire dissertation and may include illustrations 


Effects of Olive Leaf Water Extracts on Physical Properties of Gel Products Prepared from Chicken Meat and Hen Egg

稲葉, 一恵

INABA, Kazue

（様式５）(Style5) 
学位論文全文に代わる要約 
Extended Summary in Lieu of Dissertation 
 
 
氏名： 
Name 
稲葉 一恵 
学位論文題目： 
Title of Dissertation 
生産現場で取得された植物生体情報に基づいた生育診断アルゴリズムの
開発と実装 
 
学位論文要約： 
Dissertation Summary 
 
第１章 序論 
大規模な農業生産施設である太陽光植物工場は，太陽光エネルギーを最大限に活用して大規模かつ
企業的な農作物生産を行うものであり，CO2・気温・湿度等を対象とした環境制御技術を高度化する
ことで，国際競争力のある生産システムとしてもわが国の農業生産の一翼を担いつつある。この太陽
光植物工場の高度な環境制御システムの性能を十分に発揮させるためには，植物の生育状態に合わせ
て環境制御の設定値を適切に更新し続ける必要があるが， 現状の“植物の生育状態の見極め”は，栽
培管理者の目視による観察と経験に基づいた主観的判断に依っており，植物生体情報に基づいた植物
診断技術の確立が急務である。植物生体情報の活用主体が人間であることを念頭におくと，情報の対
象となる植物体の分解能(植物体分解能)は個葉・個体・個体群と大きく3区分できるし，情報の時間分
解能は毎分・毎時・日次・週次・月次・年次を設定できる。本研究では，商業的な太陽光植物工場の
栽培・労務管理に活用される植物生体情報のあり方について，典型的な植物体分解能と時間分解能を
例に検討を行うとともに，各検討例において有効と考えられる植物診断アルゴリズムの開発を行った。 
 
第2章 個葉レベルの月次計測 
実験研究用太陽光植物工場で栽培されているイチゴの個葉を対象として，約2年間の長期間にわた
って光合成機能を計測し，2017-18年作型(Exp-2017/18)と2018-19年作型(Exp-2018/19)の光合成機能の
季節変化を比較した。Fig. 1に，Exp-2017/18に飽和光条件(PPFD 1000 µmol m-2s-1)で計測されたCO2濃
度400 µmol mol-1における最大光合成速度の変化を示す。2018/4/23~5/7にかけて86%増大しており，
このときのクロロフィル(Chl) a/b比は2018/3/15~4/12にかけて有意に低下していた(Fig. 2)。 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fig. 1 Exp-2017/18における最大光合成速度の変化 
（様式５）(Style5) 
 
 
 
 
 
 
 
 
 
 
 
また，Fig. 3に，Exp-2018/19において飽和光条件(PPFD 1000 µmol m-2s-1)で計測されたCO2濃度400 µmol 
mol-1における最大光合成速度の変化を示す。2019/2/18~2/27にかけて最大光合成速度が22%低下した
とき，2019/1/10~2/1にかけてChl a/b比は有意に増大していたことから，Exp-2017/18およびExp-2018/19
において環境応答特性が変化する前に植物体の内部情報が変化していたことが示唆された(Fig. 4)。 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fig. 5に，Exp-2017/18(2017/10/30~2018/2/19)とExp-2018/19(2018/10/29~2019/2/18)における平均最大光
合成速度を示す。Exp-2017/18で9.8 ± 4.0，Exp-2018/19で13.6 ± 4.5であり，Exp-2018/19がExp-2017/18
よりも有意に大きいことが確認された(p < 0.05)。一方で，Chl a/b比については，2018/1/11の
Exp-2017/18で3.63 ± 0.21，2019/1/10のExp-2018/19で2.94 ± 0.58であり，同じ時期でもExp-2018/19が
Exp-2017/18よりも有意に小さいことから(p < 0.05)，Exp-2018/19は弱光順化している時期がありなが
らもExp-2017/18より最大光合成速度が大きい作型であったと考えられる(Fig. 6)。このように，外部
から計測可能な環境応答特性と植物体の内部情報を組み合わせて植物生体情報計測を行うことで，
同一作物を同一の場所で栽培する場合でも光合成機能の季節変化は異なることが明らかになった。 
Fig. 2 Exp-2017/18におけるChl a/b比の変化 
Fig. 3 Exp-2018/19における最大光合成速度の変化 
Fig. 4 Exp-2018/19におけるChl a/b比の変化 
（様式５）(Style5) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
第3章 個体群レベルの週次計測 
 1週間に1回程度の頻度でキュウリ生産現場にて行われている茎伸長速度(cm week-1)・葉幅(cm)
・節間長(cm)・開花節位(節)・収穫節位(節)・雌花数(花)・着果数(本)といった計測値を用いて“生育
スケルトン”を描画し(Fig. 7)，2019/11/18~2020/4/6におけるロックウール栽培区と土耕栽培区の生育
状態を比較した(Fig. 8)。雌花数は2020/1/20にロックウール栽培区と土耕栽培区で同様の計測値が得
られたが，その後ロックウール栽培区の雌花数は減少し，4/6には土耕栽培区の57%まで減少してい
た。また，着果数は2019/12/30にロックウール栽培区と土耕栽培区で同様の計測値が得られたが，そ
の後ロックウール栽培区の着果数が減少し，4/6には土耕栽培区の44%まで減少していた。“生育スケ
ルトン”は，各計測値の変化量や違いを容易に判別できるように係数を乗じることで大小関係を強調
表示するため，これらの計測値を“生育スケルトン”として描画することで，各区の季節変化および
区間の違いを直観的に把握することが容易になった。 
 
 
 
 
 
 
 
 
 
 
 
Fig. 5 Exp-2017/18とExp-2018/19における平均最大光合成速度 
Fig. 6 Exp-2017/18とExp-2018/19におけるChl a/b比の変化 
Fig. 7 生体情報に基づいたキュウリにおける生育スケルトンの描画 
（様式５）(Style5) 
 
 
 
 
 
 
 
 
 
 
 
第4章 個体レベルの毎時計測 
Shimomoto et al. (2020)が開発した光合成計測チャンバ(Fig. 9)を用いて，トマト個体の光合成速度を
環境要因と合わせて実測し，光合成における環境応答の異常検知と収穫量予測モデルの検討を行った。 
 
 
 
 
 
 
 
 
 
 
 
 
 
光合成における環境応答の異常検知は，異常検知を行う日‘n’の直近2週間(‘n-1’~‘n-14’)を対象として，
2時間毎に日射量(W m-2)と光合成速度(µmol chamber-1s-1)の平均値を算出した。そして、両者の関係を
次式の非直角双曲線型の光－光合成曲線で近似し，光－光合成曲線と実測値との差分である残差を求
めた。 
 
 
 
 
ここで， は光合成速度（µmol chamber-1s-1）， は初期勾配（－）， は日射量（W m-2）， は最大
光合成速度（µmol chamber-1s-1）， は凸度（－）， は暗呼吸速度（µmol chamber-1s-1）である。なお，
各変数の変域は，0 ≦ ，0 ≦ ，0 ≦  ≦ 1，0 ≦ とした。 
 
Fig. 10に，異常検知を行う日(2020/7/12)と直近 2週間(2020/6/28~7/11)の計測値から近似した光－光合
成曲線を示す。2020/7/12 の残差については，12~14 時で-7.1，14~16 時で-4.4 であり，直近 2 週間の
残差から求めた正規分布の下位 5%にあたる-1.7を大幅に超えていた(Fig. 11)。この結果から，残差が
異常に大きいときの環境要因を見直すことで，光合成速度の低下を改善することが可能になると考え
られる。 
 
Fig. 8 ロックウール栽培区と土耕栽培区における生育スケルトンの変化 
Fig. 9 光合成計測チャンバの模式図(A)と計測の様子(B) 
（様式５）(Style5) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
収穫量予測モデルについては，トマトの日積算光合成量(実測値)を計測対象株数(2株)で除して栽培密
度を乗じたあと，光合成の収支式(CO2+2H2O→CH2O+H2O+O2)に基づいて乾物(CH2O)の生成量を算出
した。次に，1果房当たりの果実数とトマト生育収量モデルであるTOMSIM (Heuvelink 2005)の光合
成産物分配モデルに基づいて果実への光合成産物の分配量を算出した。そして，乾物率を 5%と仮定
して理論上の新鮮重を算出したあと，開花から収穫までに必要な日数を 60日として過去 60日間の移
動平均をとった値である期待される収穫量(予測値)と実測値を比較した。Fig. 12に，実際の収穫量と
期待される収穫量(A)および収穫量の実測値と予測値の比(B)の経日変化を示す。2019年 3月中旬と 5
月中旬については，収穫量の実測値と予測値の比が 100%に近かったことから，収穫量予測モデルに
用いた光合成産物分配モデルに従って光合成産物が果実に分配されていたと推察された。一方で，
2019年 2月下旬と 4月上旬は収穫量の実測値と予測値の比が 50%程度であり，収穫量予測モデルに
用いた光合成産物分配モデルの想定よりも光合成産物の果実への分配が少なかったと考えられる。こ
の結果から，週次の生育調査による茎・葉の増大量と合わせて考察することで，より高度なトマトの
収穫量予測が可能になることが示唆された。 
 
 
 
 
 
Fig. 10 異常検知を行う日(2020/7/12)と直近2週間の計測値から近似した光－光合成曲線 
Fig. 11 2020/7/12における残差の変化 
（様式５）(Style5) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
第5章 総括 
本研究では，商業的な太陽光植物工場の栽培・労務管理に活用される植物生体情報のあり方について，
典型的な植物体分解能と時間分解能を例に検討を行うとともに，各検討例において有効と考えられる植物
診断アルゴリズムの開発を行った。農業生産現場での栽培管理に植物生体情報計測と植物診断アルゴリズ
ムが組み込まれ，それらの知見が蓄積されることで，環境制御システムの有効活用が可能になることが期
待される。 
 
引用文献 
・Shimomoto, K., Takayama, K., Takahashi, N., Nishina, H., Inaba, K., Isoyama, Y. and Oh, S., 2020: Real-time 
monitoring of photosynthesis and transpiration of a fully-grown tomato plant in greenhouse. Environ. Control. Biol., 58, 
65-70. 
・Heuvelink, E. (ed.), 2005: Tomatoes, Crop production science in horticulture. CABI Publishing, Wallingford, 339 pp. 
 
 
 
 
(注) 要約の文量は，学位論文の文量の約１０分の１として下さい。図表や写真を含めても構いません。
(Note)  The Summary should be about 10％ of the entire dissertation and may include illustrations 
Fig. 12 実際の収穫量と期待される収穫量(A)および収穫量の実測値と予測値の比(B)の変化 


生産現場で取得された植物生体情報に基づいた生育診断アルゴリズムの開発と実装

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