Biomarker Analysis by Proteomics for Improvement in Food Quality and Function of Animal Foods Products
| Project/Area Number |
23780268
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Miyagi University |
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Principal Investigator |
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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 |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2012: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2011: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 畜産食品 / プロテオミクス / バイオマーカー / 卵 / プロテオーム解析 |
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| Research Abstract |
In this study, we tried to detect biomarkers from egg white using proteomic analysis for improvement in food quality and function of the products. Molecular changes in egg white proteins i) among different egg varieties, ii) during storage and iii) production processes have been investigated using 2-Dimensional Difference Gel Electrophoresis (2D-DIGE). We revealed the specific biomarkers from egg white proteinscompared with control. These results support the use of biomarkers as a valuable tool towards understanding the food science of egg white.
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Report
(3 results)
Research Products
(12 results)
