| Project/Area Number |
16H07502
|
|---|
| Research Category |
Grant-in-Aid for Research Activity Start-up
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
Hygiene and public health
|
|---|
| Research Institution | Osaka Institute of Public Health |
|---|
Principal Investigator |
Takuya Fujiwara 地方独立行政法人 大阪健康安全基盤研究所, 衛生化学部, 研究員 (70783819)
|
|---|
| Project Period (FY) |
2016-08-26 – 2018-03-31
|
| Project Status |
Completed (Fiscal Year 2017)
|
| Budget Amount *help |
¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
|
|---|
| Keywords | 食品 / 食品照射 / 放射線 / 電子線 / 質量分析 / LC-MS/MS / 衛生 / 分析科学 |
|---|
| Outline of Final Research Achievements |
The method for determination of irradiation histories of foods by measuring the ratio of sum of 5R- and 5S-5,6-dihidrothymidine to thymidine (total-DHdThd/dThd) in DNA as a marker was applicable to electron beam (EB) irradiated foods as γ-irradiated foods. The production efficiency of DHdThd to irradiation dose was similar between the EB and the γ-irradiated samples. The total-DHdThd/dThd in irradiated samples was stable during the storage for 4 months at -20℃ and process of heating as cook. Thus, the total-DHdThd/dThd would be a rugged marker for determination for irradiation history of foods. The isomer ratio of 5R- and 5S-DHdThd may be sensitive to the temperature of sample irradiation, although further studies would be required.
|
