Laboratory of Food ChemistryShigeruKATAYAMAProfessorPh.D.Researchkeywords:anti-aging, anti-allergy, anti-amyloid, brainfunction, dietary bioactive compounds TheresearchinterestsoftheLaboratoryofFoodSciencefocusonthediscoveryanddevelopmentofpharmaceuticalandnovelcompoundsthatcanbeusedfordrugsorfunctionalfoods.Ourlaboratoryaspirestofostertheharmoniousdevelopmentofhumannatureandscience,producingworldclassresearchoutputs,andcultivatingnewscientistswithcreativityandinternationalitywhowillcontributetosocietythroughresearchandeducation.Prevention of age-related cognitive function and skin agingCDRoutine techniques: cell culture, animal experiment, HPLC, genetic modificationFood Chem lab welcome foreign students and students attend an international conference.Food Science and Biotechnology DivisionDevelopment 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 studentLaboratory of Food BioscienceTakeshiKAWAHARAAssociateProfessor,Ph.D.Keywords:•Anti-allergic•Anti-inflammatory•Immunomodulatory•Anti-bacterial•Anti-rotavirusFoodcomponentshavevarietiesofphysiologicalfunctionsbeneficialtohumansandanimals.Wechallengetofindphysiologicaleffectsoffoods,suchasfoodmicroorganismsandanimalproducts,andclarifythemechanismoftheeffectusinghuman/animalcelltechnologiesandmolecularbiologicaltechniques.NowIconducttoevaluatetheeffectsofthefoodcomponentsonskinkeratinocytestofindthenovelfunctionthatenhancesskinbarrierfunctionsandsuppresseskeratinocyte-involvedinflammatoryreactions.Effects of food components that enhance skin barrier function and suppress keratinocyte-involved inflammatory reactionsWe have evaluated anti-allergic effects of foods using cell culture and animal models. Food Science and Biotechnology DivisionEffects of food components that suppress immediate hypersensitivity reactionsEffects of food components that prevent food poisoning caused by bacteria and virusesKeratinocyteWe challenge to find novel functions of foods that suppress keratinocyte-involved inflammation. 11
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