農学部研究紹介英語版2018-2019
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Laboratory of Food Chemistry Shigeru KATAYAMA Associate Professor Research keywords: anti-aging, anti-allergy, anti-amyloid, brain function, dietary bioactive compounds The research interests of the Laboratory of Food Science focus on the discovery and development of pharmaceutical and novel compounds that can be used for drugs or functional foods. Our laboratory aspires to foster the harmonious development of human nature and science, producing world class research outputs, and cultivating new scientists with creativity and internationality who will contribute to society through research and education. Prevention of age-related cognitive function and skin aging C D Routine techniques: cell culture, animal experiment, HPLC, genetic modification Food Chem lab welcome foreign students and students attend an international conference. Food Science and Biotechnology Division Development of a therapeutic agent for allergies Improvement of protein function by molecular modification Student Award in international conference, ISNFF in USA Together with Thai visiting professor and Botswana student Laboratory of Food Bioscience Takeshi KAWAHARA Associate Professor Keywords: Anti-allergic Anti-inflammatory Immunomodulatory Anti-bacterial Anti-rotavirus Food components have varieties of physiological functions beneficial to humans and animals. We challenge to find physiological effects of foods, such as food microorganisms and animal products, and clarify the mechanism of the effect using human/animal cell technologies and molecular biological techniques. Now I conducted to evaluate the effects of the food components on skin keratinocytes to find the novel function that enhances skin barrier functions and suppresses keratinocyte-involved inflammatory reactions. Effects of food components that enhance skin barrier function and suppress keratinocyte-involved inflammatory reactions We have evaluated anti-allergic effects of foods using cell culture and animal models. Food Science and Biotechnology Division Effects of food components that suppress immediate hypersensitivity reactions Effects of food components that suppress food poisoning caused by bacteria and viruses Keratinocyte We challenge to find novel functions of foods that suppress keratinocyte-involved inflammation. 11

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