農学部研究紹介2017-2018_英語版

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Laboratory of Food ChemistrySoichiro NAKAMURAProfessor, Executive Vice President, Member of the Board of Trustees1. Development of FOSHU2. Food chemistry3. Biochemistry4. Genetic engineering5. ProteomicsDevelopment of Food for Specified Health Uses (FOSHU) having immunomodulatingeffects, anti-aging effects, anti-obesity effects (Fig.1).CDFig.1. Schematic model for the development of Food for Specified Health Uses (FOSHU)Fig.2. Molecular design of food-grade anti-amyloidal compounds against L68Q human cystatin C Division of Bioscience and BiotechnologyElucidation of structure-function relationship of protein and improvement of protein functionalities by molecular modification (Fig.2).TheprimaryaimintheLaboratoryofFoodScienceistocontributetotheimprovementoftheworldpeaceandwelfareofthehumanrace,byproducingworldclassresearchoutputs,andfosteringnewscientistswithcreativityandinternationalitywhowillcontributetosocietythroughresearch.Laboratory of Food ChemistryShigeruKATAYAMAAssociateProfessorResearchkeywords:anti-aging, anti-allergy, anti-amyloid, brain function, dietary bioactive compondsTheresearchinterestsoftheLaboratoryofFoodSciencefocusonthediscoveryanddevelopmentofpharmaceuticalandnovelcompoundsthatcanbeusedfordrugsorfunctionalfoods.Ourlaboratoryaspirestofostertheharmoniousdevelopmentofhumannatureandscience,producingworldclassresearchoutputs,andcultivatingnewscientistswithcreativityandinternationalitywhowillcontributetosocietythroughresearchandeducation.Prevention of amyloidosisCDRoutine techniques: cell culture, animal experiment, HPLC, genetic modificationFood Chemlab welcome foreign students and students attend an international conference.Division of Bioscience and BiotechnologyDevelopment of a therapeutic agent for allergiesImprovement of protein function by molecular modificationStudent Award in international conference, ISNFF in USATogether with Thai visiting professor and Botswana student5