| Project/Area Number |
21300273
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Gifu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KASUYA Shiro 岐阜大学, 地域科学部, 教授 (20021438)
SUZUKI Tohru 岐阜大学, 大学院・連合農学研究科, 教授 (20235972)
SHIMOYAMADA Makoto 宮城大学, 食産業学部, 教授 (60235695)
MURAYAMA Miho 京都大学, 野生動物研究センター, 教授 (60293552)
HORI Mithuyo 岐阜市立短期大学, 食物栄養科, 講師 (90320952)
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| Co-Investigator(Renkei-kenkyūsha) |
INOUE Eiji 京都大学, 理学系研究科, 助教 (70527895)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥18,720,000 (Direct Cost: ¥14,400,000、Indirect Cost: ¥4,320,000)
Fiscal Year 2011: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2010: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
Fiscal Year 2009: ¥8,190,000 (Direct Cost: ¥6,300,000、Indirect Cost: ¥1,890,000)
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| Keywords | パン / 発酵食品 / アレルゲンタンパク質 / 微生物 / Saccharomyces cerevisiae / 遺伝子解析 / アレルゲンタンハク質 / 機能性 |
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| Research Abstract |
Bread has been a popular food from ancient times all over the world. Traditional breads including naan, chapati, and montou are produced in stone ovens, tandoors, or other types of oven, with steam, or other means. Microorganisms including yeast as well as Bacillus and Lactocacillus could be observed microscopically, which means that a variety of microorganisms are involved in the fermentation process. Proteins in the bread were converted to lower-molecular-weight molecules, particularly those in the 15-16 kD and 31-37 kDa bands, resulting in decreased allergens with microorganisms. By combination of intermediate alleles, the genotyping of Saccharomyces cerevisiae from NBRC and bread samples showed them to be different between regions and countries. Dry commercial baker's yeast(Saccharomyces cerevisiae) and yeast used in bread were the closest in the neighbour-joining tree, showing the validity of the results. In addition, the effect of heating method(oven, frying, steaming) was small, and formed the same cluster.
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