2023 Fiscal Year Final Research Report
Elucidating the relationship between drinking and eating in food function using comprehensive ingredient analysis
| Project/Area Number |
21K14816
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| Research Category |
Grant-in-Aid for Early-Career Scientists
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| Allocation Type | Multi-year Fund |
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| Review Section |
Basic Section 38050:Food sciences-related
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| Research Institution | Ritsumeikan University (2023)
Kyoto University (2021-2022) |
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Principal Investigator |
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| Project Period (FY) |
2021-04-01 – 2024-03-31
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| Keywords | 食品機能性 / 食品機能性成分 / メタボローム解析 / 抗炎症 / マクロファージ / 脂肪細胞 / 出汁 |
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| Outline of Final Research Achievements |
The most important characteristic of food is the inclusion of a wide variety of ingredients, and this is where the potential for further development of food function. On the other hand, in the actual diet, foods are rarely consumed alone, resulting in a variety of ingredient combinations. In particular, beverages and foods are frequently mixed, and it is essential to elucidate the relationship between “drinking” and “eating” in order to understand and utilize true food functionality in the diet. In this study, we investigated functional changes when various beverage and food ingredients are mixed, focusing on their anti-inflammatory effects. In the above study, we also found anti-inflammatory effects in dashi, a traditional Japanese seasoning, and searched for anti-inflammatory compounds in dashi, thereby speculating 9 anti-inflammatory compounds in dashi derived from dried shiitake mushrooms (Lentinus edodes).
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| Free Research Field |
食品機能性
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| Academic Significance and Societal Importance of the Research Achievements |
生活習慣病の増加などにより、食品機能性に対する社会的需要は益々高まっている。一方で、日々の食生活では、食品素材を単独で摂取することは少なく、複数の食品が混在した状態における機能性こそが、実際の健康効果を反映し得る。本研究は、特に混在頻度の高い飲料と食品に着目し、実際の食生活における食品機能性を検討したものである。また、上記の検討において、日本食の基盤ともいえる出汁に抗炎症能を見出し、9つの抗炎症成分を特定した。本研究の成果は、現実の食生活に即した複数食品の混在下における食品機能性の解明を試みるとともに、日本食の健康効果の一端について明らかにしたものであり、その学術的および社会的意義は高い。
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