Effectiveness of non-coding RNA as a food functionality evaluation tool
| Project/Area Number |
18K05514
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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 | Kanagawa Institute of Industrial Sclence and Technology |
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Principal Investigator |
Kamei Asuka 地方独立行政法人神奈川県立産業技術総合研究所, 食品機能性評価, 研究員(任期無) (40514112)
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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 |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2020: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2019: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2018: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | iron / non-coding RNA / transcriptome / ncRNA / 鉄 / iron deficiency |
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| Outline of Final Research Achievements |
Recently, it has been shown that some non-coding RNAs (ncRNAs), which were thought to be “junk”, have functions, it is expected to reveal a new aspect of biological responses by using ncRNA analysis. In this study, we conducted the analysis of ncRNAs to evaluate food functionality, and aimed to expand transcriptomics extensively. As a result, it was shown that expression of ncRNAs also changed by dietary iron status, and that expression changes in blood are remarkable than liver, which is a major organ for iron storage. These data indicated that ncRNAs have a potentiality of biomarker molecules that respond to foods.
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| Academic Significance and Societal Importance of the Research Achievements |
生体内の変化を広く捉える方法はオミクス（omics）であるが、変化の初期段階を評価し、網羅性や感度の高い手法のひとつがトランスクリプトミクスである。この特性から、生体内の僅かな変化の検出が必要とされる食品の機能性評価においてはmRNAの解析が活用されてきた。一方、ncRNAは、がん等の疾病で顕著に応答して変動することが明らかにされているが、食品摂取に対する応答についての報告はほとんどなかった。本研究では、食品の機能性評価にncRNAの解析を導入し、食餌条件の違いに明確に応答することを捉え、評価ツールとしての有効性を示した。今後、食品の機能性評価における活用・展開が期待される。
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Report
(4 results)
Research Products
(13 results)
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[Journal Article] Intake of sake-cake and rice-koji mixture improves intestinal barrier function in mouse2019
Author(s)
Kawakami,S., Ito, R., Maruki-Uchida, H., Kamei, A., Yasuoka, A., Toyoda,T., Ishijima, T., Nishimura, E., Morita, M., Sai, M., Abe, K., and Okada, S.
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Journal Title
Nutrients
Volume: 12
Issue: 2
Pages: 449-449
DOI
Related Report
Peer Reviewed / Open Access
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