| Project/Area Number |
18K05473
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 38050:Food sciences-related
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| Research Institution | Tokyo University of Agriculture and Technology |
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Principal Investigator |
Hattori Makoto 東京農工大学, (連合)農学研究科(研究院), 教授 (40221501)
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| Co-Investigator(Kenkyū-buntansha) |
好田 正 東京農工大学, (連合)農学研究科(研究院), 教授 (20302911)
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| Project Period (FY) |
2018-04-01 – 2021-03-31
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| Project Status |
Completed (Fiscal Year 2020)
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| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2020: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2019: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2018: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | protein conjugation / functional improvements / β-lactoglobulin / beta-lactoglobulin / bioconjugate / neoglycoprotein |
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| Outline of Final Research Achievements |
Using β-lactoglobulin (β-LG), which is the main whey protein of milk, as a target, it was conjugated with low antigenic and immunogenic pectin (PEC) and polylysine (PL). We have prepared edible bioconjugates that can be applied to actual food. The β-LG-PEC conjugate was obtained by the Maillard reaction, and the β-LG-PL conjugate was obtained by the reaction of transglutaminase. Structural analysis of the conjugates revealed that all of them almost maintained the native structure of β-LG. Improvement of emulsifying property and reduction of immunogenicity were observed in all conjugates, and the method of this study was considered to be effective for functional modification of β-LG.
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| Academic Significance and Societal Importance of the Research Achievements |
タンパク質等の天然生体高分子は、生命に直接関与するだけでなく、素材として衣食住に密接に関わる点で重要で、近年の高度化と多様化の潮流により、さらに新たな機能の開発、改変、高機能化が必要である。既存の天然分子とは本質的に異なった、高度な要求に対応できるような新たな物質 (特にハイブリッド分子)の創出がきわめて重要であると考えられるようになってきている。本研究の遂行により、牛乳β-ラクトグロブリンについて実際の食品に応用可能なハイブリッド分子を調製することに成功し、食品アレルギーの解決ならびに機能特性の改善を同時に達成することができた。本研究の成果は他の有用タンパク質の高機能化にも有用な知見である。
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