| Budget Amount *help |
¥186,290,000 (Direct Cost: ¥143,300,000、Indirect Cost: ¥42,990,000)
Fiscal Year 2014: ¥35,230,000 (Direct Cost: ¥27,100,000、Indirect Cost: ¥8,130,000)
Fiscal Year 2013: ¥35,230,000 (Direct Cost: ¥27,100,000、Indirect Cost: ¥8,130,000)
Fiscal Year 2012: ¥35,230,000 (Direct Cost: ¥27,100,000、Indirect Cost: ¥8,130,000)
Fiscal Year 2011: ¥40,300,000 (Direct Cost: ¥31,000,000、Indirect Cost: ¥9,300,000)
Fiscal Year 2010: ¥40,300,000 (Direct Cost: ¥31,000,000、Indirect Cost: ¥9,300,000)
|
|---|
| Outline of Final Research Achievements |
We identified several genes, molecules, pathways, and networks of sensory systems for food factors to exhibit their functionality by using genetic suppressor element methodology. We succeeded to develop a novel in situ label-free mass spectrometry imaging technique for visualizing food factors and their metabolites and visualized biotransformation of food factors within mammalian tissue micro-regions after oral dosing. We also validated sensory systems for food factors in view of molecular epidemiology.
|
