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Elucidation of molecular mechanism for Delphinidin by using a genetic screen

Research Project

Project/Area Number 17H06936
Research Category

Grant-in-Aid for Research Activity Start-up

Allocation TypeSingle-year Grants
Research Field Food science
Research InstitutionEhime University

Principal Investigator

Murata Motoki  愛媛大学, 学術支援センター, 助教 (50808110)

Research Collaborator Tachibana Hirofumi  
Project Period (FY) 2017-08-25 – 2019-03-31
Project Status Completed (Fiscal Year 2018)
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)
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
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.

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。

Report

(3 results)
  • 2018 Annual Research Report   Final Research Report ( PDF )
  • 2017 Annual Research Report

Research Products

(1 results)

All 2019

All Presentation (1 results)

  • [Presentation] マイクロRNA Let-7bを介したデルフィニジンの抗メラノーマ作用2019

    • Author(s)
      村田 希
    • Organizer
      日本農芸化学会2019年度大会
    • Related Report
      2018 Annual Research Report

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Published: 2017-08-25   Modified: 2020-03-30  

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