Study on functional foods that associate with G protein-coupled receptors
| Project/Area Number |
23658109
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | The University of Tokyo |
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Principal Investigator |
SATO Ryuichiro 東京大学, 大学院・農学生命科学研究科, 教授 (50187259)
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| Co-Investigator(Renkei-kenkyūsha) |
SHIMIZU Makoto 東京大学, 大学院・農学生命科学研究科, 助教 (40409008)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | 食品機能 / Gタンパク質共役受容体 / 食品成分 / CREB / TGR5 / 抗肥満 |
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| Research Abstract |
It is known that G protein-couple receptors (GPCR) with 7 transmembrane domains can bind specific intrinsic ligands and be involved in metabolic regulation. In terms of a G protein-couple receptor TGR5 that interacts with bile acids, we managed to identify a couple of chemical compounds derived from plants. Moreover, we attempted to establish different assay systems that are able to monitor ligand activities of various food factors for GPCRs.
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Report
(3 results)
Research Products
(16 results)
