Graduate School of Biosphere Science > Organization > Food Science and Biofunctions Division
| Food Science and Biofunctions Division |
The development of food resource is directed toward the search for new, potential organisms and natural products as well as the clarification of their functions and mechanisms. In the perspective of Ishoku-Dogen (Food as Medicine), the nutritive, sensory, and assimilative properties of foods are analyzed and evaluated. The mechanisms by which an organism produces useful bioactive substances as food and natural product sources are also elucidated. Food physical properties are studied in order to manufacture products with superior sensory qualities and nutritive values. Novel food processing methodologies are developed for application to underexploited resources. Moreover, innovative techniques and microbial resources for brewing technology are developed. The manufacture and development of safe and healthy food resources are also studied through the investigation of food-poisoning bacteria, determination of new pathogenic factors in microorganisms, and identification of allergenic substances. Researches on the distribution and accumulation mechanism of marine organisms and biotoxins are conducted to ensure the safety of aquatic food resources.
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Marine Bioresource Chemistry
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The laboratory of Marine Bioresource Chemistry pursues basic and applied research projects to exploit the potentials of marine bioresources as food, medicine, and fine chemicals by elucidating and exploiting certain biochemical qualities of marine organisms
1) Structures, functions and applications of lectins from marine algae
(Hori, K., Hirayama, M.)
2) Marine biotoxins and food poisoning, marine bioactive substances having antihelminthic effects (Asakawa, M.)
3) Molecular basis of new cell regeneration from cytoplasmic organelles in coenocytic marine green algae (Hori, K., Hirayama, M.)
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<Academic Staff>
HORI Kanji (Professor)
ASAKAWA Manabu (Associate Professor)
HIRAYAMA Makoto (Assistant Professor)
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Molecular structure of
a multi-functional algal lectin
Tetrodotoxin crystals
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Food Chemistry
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The Laboratory of Food Chemistry conducts studies on the physiological action of milk and milk-fermented foods, such as immune-modulation and anti-inflammatory activities of lactic acid bacteria.
1) Preventive effect of lactobacilli and bifidobacteria on intestinal barrier impairment (Tanabe, S.)
2) Role of food factors and nutrients for intestinal barrier function (Suzuki, T.)
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<Academic Staff>
TANABE Soichi (Professor)
SUZUKI Takuya (Associate Professor)
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In vitro assay using human
gastrointestinal Caco-2 cells
An immunofluorescence image of a tight junction protein in the rat colon |
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Biomolecular Physical Chemistry
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The physical properties of food lipids such as polymorphism, crystal structure, structure of self assembly systems, structural variations during kinetic process, melting point, enthalpy of fusion, etc., have been studied because these affect the texture of foods such as chocolate, margarine, cream and so on.
1) Elucidation of the kinetic process of phase transition and polymorphic transformation of lipids（Ueno, S.）
2) Structural analysis and Structure-Property Relationships of lipid crystals (Hondo, H)
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<Academic Staff>
UENO Satoru (Professor)
HONDO Hironori (Associate Professor)
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Deterioration of quality in chocolate caused by changing of physico-chemical properties of cocoa butter
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Food Engineering
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The laboratory of Food Engineering has been pursuing basic and applied researches on various engineering aspects for use in the food industry. Current subjects include technological developments for processing, preservation, sensing and effective utilization of food.
1) Applications of rheological, thermal, and electric properties for food processing and sensing (Hagura, Y.)
2) Applications of freezing, freeze-drying, and high-pressure for food processing and preservation (Kawai, K.)
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<Academic Staff>
HAGURA Yoshio (Professor)
KAWAI Kiyoshi (Associate Professor)
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Food engineering
(Click the picture to enlarge)
Cryo- cutting method |
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Food Microbiology and Hygiene
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The laboratory of Food Microbiology and Hygiene conducts basic and applied research projects on food-borne or water-borne pathogens that cause infectious diseases or food poisoning impacting on human health and food safety using food hygienic, microbiological and genetic approaches.
1) Ecology of foodborne bacterial pathogens in environments; microbial control using hurdle technology in foods; antibacterial activity of plant-extracts and its use in food preservation
(Nakano, H.)
2) Pathogenicity, antimicrobial resistance and retron reverse transcriptases in foodborne pathogens; detection and disinfection of norovirus (Shimamoto, T.)
3) Analysis of regulatory mechanism of pathogenicity in foodborne pathogenic bacteria (Shimamoto, To.)
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<Academic Staff>
NAKANO Hiroyuki (Professor)
SHIMAMOTO Tadashi (Professor)
SHIMAMOTO Toshi (Assistant Professor)
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DNA analysis of Salmonella
isolated from the natural
environment
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Induction of mutations in Escherichia coli by reverse transcriptase |
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Molecular Nutrition
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The laboratory of Molecular Nutrition conducts various studies on the functions of nutrients and food factors, especially anti-disease functions and their molecular mechanisms. Studies on novel molecular targets for the prevention of several life-style diseases are also carried out.
1) Studies on anti-disease functions of vitamin B6 and polyphenols, and their molecular mechanisms
(Kato, N).
2) Studies on molecular mechanisms of nutritional effects (vitamin B6) and pathogenic mechanisms of life-style diseases (Yanaka, N).
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<Academic Staff>
KATO Norihisa (Professor)
YANAKA Noriyuki (Associate Professor)
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Anti-angiogenetic effect of
vitamin B6 in rat aortic
ring system
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Generation of transgenic mice
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Brewing Science and Technology
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Research on Brewing Science and Technology are carried out under a cooperative program with the National Research Institute of Brewing. We are studying the following subjects:
1) Enology and viticulture, research on rice for sake making
(Goto, N.)
2) Research on the development of brewery wastewater treatment, development of value-added brewing by-products, and the application of fermentation technology
(Fujii, T.)
3) Enzyme production by microorganism and utilization
(K. Masaki)
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<Academic Staff>
GOTO Nami (Visiting Professor)
FUJII Tsutomu (Visiting Associate Professor)
MASAKI Kazuo (Visiting Associate Professor)
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Degradation of bio-plastic film
by yeast enzyme
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Major polyphenols in wine grapes.
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