Development of novel indicators for tailor-made foods based on gene expression regulation associated with changes in dietary habits

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02401
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Nihon Pharmaceutical University (2022); Kanagawa Institute of Industrial Sclence and Technology (2020)
• Principal Investigator: SHINOZAKI Fumika 日本薬科大学, 薬学部, 准教授 (00359647)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 食品機能性評価 / スプライシングバリアント / 遺伝子発現

Outline of Final Research Achievements

In this study, gene expression and splicing variants were examined in the liver and blood of mice fed a high-fat diet as a dietary change. The results showed that there were a number of genes whose gene expression did not change with the high fat load but were likely to have splicing variants. Some of them were presumed to be brought closer to the normal state by the food ingredient resveratrol, indicating that the occurrence of some splicing variants is regulated by food ingredients. Several splicing variants appearing in common in liver and whole blood, which are candidates for biomarkers, were found. In addition, splicing variants in whole blood showed potential for use as early response indicators for food functionality assessment.

Free Research Field

食品科学

Academic Significance and Societal Importance of the Research Achievements

個人の体調に適合した食品を摂取するテイラーメイド食品の実現には食品の機能を正しく知る必要がある。本研究は食品機能性評価のために食品摂取に鋭敏に応答する新規の指標を開発することを目的とした。血液で検出された一部のスプライシングバリアントが食品成分で制御される可能性が示されたことから、早期に応答する指標としての利用可能性が示された。このことは、食品の効果を明らかにし健康の維持や改善に用いるための知見として社会に貢献するものと考える。