Elucidation of the lipid oxidation mechanisms and their optimal control leading to a healthy- and food-based society of the future through the analysis of lipid hydroperoxides isomers

2021 Fiscal Year Final Research Report

• Project/Area Number: 19H02901
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Tohoku University
• Principal Investigator: Nakagawa Kiyotaka 東北大学, 農学研究科, 教授 (80361145)
• Co-Investigator(Kenkyū-buntansha): 永塚 貴弘 東北大学, 農学研究科, 准教授 (30445895) ; 伊藤 隼哉 東北大学, 農学研究科, 助教 (50781647) ; 加藤 俊治 東北大学, 農学研究科, 助教 (60766385)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 過酸化脂質 / LC-MS/MS / 生体酸化 / 食品酸化 / 抗酸化

Outline of Final Research Achievements

Lipid molecules in vivo are oxidized by several mechanisms (e.g., radical oxidation, enzymatic oxidation, and singlet oxygen oxidation), and the formation of lipid hydroperoxides leads to disturbances in biological functions. Oxidative degradation of oils/fats in foods is deeply related to food quality. Therefore, it is vital to determine oxidative mechanisms in vivo and food products. We have attempted to identify the lipid oxidation mechanisms by analyzing lipid hydroperoxides at the isomeric level using LC-MS/MS. In this study, we tried to develop analytical methods for lipid hydroperoxides and applied them to a wide range of biological and food samples. In addition, we have strived to elucidate the degradation mechanisms of these hydroperoxides.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

本研究成果は、プレシンギュラリティ時代を生き抜く新機能性食品（抗酸化食品）の創成や、ヒト・健康・AIの新たな関係性の構築に寄与できると期待される。加えて、食の領域では、油脂酸化のさらなる徹底管理を可能とし、食の安全性担保とフードロス削減への原点回帰を図るとともに、極微量な酸化物の構造制御を介してヒトを魅了できる味・香り・物性のプロデュースへの新展開を目指している。このような基盤的研究の推進により、本研究領域に関する未来社会へ立ち向かえる基盤価値を創造できると期待している。