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Development of new inactivation method for waterborne virus using heat-denatured lysozyme

Research Project

Project/Area Number 17H03872
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Aquatic life science
Research InstitutionTokyo University of Marine Science and Technology

Principal Investigator

Takahashi Hajime  東京海洋大学, 学術研究院, 准教授 (40413116)

Project Period (FY) 2017-04-01 – 2020-03-31
Project Status Completed (Fiscal Year 2019)
Budget Amount *help
¥18,330,000 (Direct Cost: ¥14,100,000、Indirect Cost: ¥4,230,000)
Fiscal Year 2019: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Fiscal Year 2018: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2017: ¥11,960,000 (Direct Cost: ¥9,200,000、Indirect Cost: ¥2,760,000)
Keywordsノロウイルス / リゾチーム / 不活化法 / 加熱変性リゾチーム / 不活化 / 食品微生物 / 肝炎ウイルス
Outline of Final Research Achievements

In a previous study, we found that heat-denatured lysozyme (DL) had an anti-norovirus effect. Lysozyme is a lytic enzyme that acts on bacteria. We believe that heat denaturation of lysozyme causes it to act as a peptide, which inactivates the virus. In this study, we investigated the inactivation mechanism of norovirus by DL and its applicability. We found that the pH during heat denaturation was related to the virus inactivating ability, and also found that the effect was changed by substituting any amino acid. Moreover, although the phenomenon of aggregation in salt solution hindered the applicability of DL, the solubility was improved by using cyclodextrin.

Academic Significance and Societal Importance of the Research Achievements

本研究ではペプチドとして働くリゾチームの性質に着目し、リゾチームの加熱条件とノロウイルスに対する不活化効果の関係、不活化効果が高くなる変性条件、また、製剤化を目指し加熱変性リゾチームの溶解性の向上など様々な項目について研究を行ってきた。
結果、様々な水系感染症ウイルスへその用途を示すことができ、食品製造の現場で使用可能な新たなウイルス不活化剤の開発へとつなげることができた。さらに、養殖や畜養、食品原料の洗浄など新たな応用法となりうることも示した。また、活性部位を同定し、効果増強が可能な方法を見出したことにより、安定的にペプチド製剤として生産できる可能性も示すことができた。

Report

(4 results)
  • 2019 Annual Research Report   Final Research Report ( PDF )
  • 2018 Annual Research Report
  • 2017 Annual Research Report
  • Research Products

    (6 results)

All 2018 2017 Other

All Int'l Joint Research (2 results) Journal Article (2 results) (of which Peer Reviewed: 2 results) Presentation (2 results) (of which Int'l Joint Research: 1 results)

  • [Int'l Joint Research] Program in Biotechnology/Faculty of Science/Chulalongkorn University(タイ)

    • Related Report
      2017 Annual Research Report
  • [Int'l Joint Research] Research and Development/Betagro Group(タイ)

    • Related Report
      2017 Annual Research Report
  • [Journal Article] Inactivating effect of heat-denatured lysozyme on murine norovirus in bread fillings2018

    • Author(s)
      Michiko Takahashi, Yuka Yasuda, Hajime Takahashi, Akira Takeuchi, Takashi Kuda, Bon Kimura
    • Journal Title

      Food Hygiene and Safety

      Volume: 59 Pages: 89-92

    • NAID

      130006725767

    • Related Report
      2018 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Heat-denatured lysozyme could be a novel disinfectant for reducing hepatitis A virus and murine norovirus on berry fruit2018

    • Author(s)
      Takahashi Michiko、Okakura Yumiko、Takahashi Hajime、Imamura Minami、Takeuchi Akira、Shidara Hiroyuki、Kuda Takashi、Kimura Bon
    • Journal Title

      International Journal of Food Microbiology

      Volume: 266 Pages: 104-108

    • DOI

      10.1016/j.ijfoodmicro.2017.11.017

    • Related Report
      2017 Annual Research Report
    • Peer Reviewed
  • [Presentation] 加熱変性リゾチームのノロウイルス不活化機構に関する基礎的研究2018

    • Author(s)
      高橋迪子、中條弥生、岡倉優美子、市川将弘、仲沢萌美、高橋肇、久田孝、木村凡
    • Organizer
      第114回日本食品衛生学会学術講演会
    • Related Report
      2018 Annual Research Report
  • [Presentation] Inactivation of human norovirus using heat-denatured lysozyme2017

    • Author(s)
      Satomi Kanagawa, Hajime Takahashi, Chihiro Ohshima, Michiko Takahashi, Kiyofumi Ohkusu, Moemi Nakazawa, Akira Takeuchi, Hiroyuki Shidara, Masaaki Kunou, Takashi Kuda, Bon Kimura
    • Organizer
      European Federation of Food Science and Technology 31st International Conference
    • Related Report
      2017 Annual Research Report
    • Int'l Joint Research

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Published: 2017-04-28   Modified: 2021-02-19  

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