Elucidation of molecular mechanism for Delphinidin by using a genetic screen
| Project/Area Number |
17H06936
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| Research Category |
Grant-in-Aid for Research Activity Start-up
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Ehime University |
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Principal Investigator |
Murata Motoki 愛媛大学, 学術支援センター, 助教 (50808110)
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| Research Collaborator |
Tachibana Hirofumi
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| Project Period (FY) |
2017-08-25 – 2019-03-31
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| Project Status |
Completed (Fiscal Year 2018)
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| Budget Amount *help |
¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2018: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2017: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | 食品因子 / フードケミカルバイオロジー / 機能性 / アントシアニジン / 食品 / 遺伝子 |
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| Outline of Final Research Achievements |
In this study, I identified several genes of sensory systems for food factor (delphinidin) to exhibit their functionally by using genetic suppressor element methodology.
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| Academic Significance and Societal Importance of the Research Achievements |
本研究の遂行により、デルフィニジンの生理作用メカニズムを解明することができ、食品の機能性研究において高いインパクトを与えた。また、本研究の手法を活用することで、多様な食品成分の生理作用機構解明に貢献できる。
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Report
(3 results)
Research Products
(1 results)
