Elucidation of Sensory Systems for Food Factors in View of Molecular Epidemiology and Chemical Biology

2014 Fiscal Year Final Research Report

• Project/Area Number: 22228002
• Research Category: Grant-in-Aid for Scientific Research (S)
• Allocation Type: Single-year Grants
• Research Field: Food science
• Research Institution: Kyushu University
• Principal Investigator: TACHIBANA Hirofumi 九州大学, (連合)農学研究科(研究院), 教授 (70236545)
• Co-Investigator(Kenkyū-buntansha): FUJIMURA Yoshinori 九州大学, 先端融合医療レドックスナビ研究拠点, 准教授 (20390304) ; TANAKA Hiroshi 東京工業大学, 理工学研究科, 准教授 (40334544) ; KURIYAMA Shinichi 東北大学, 災害科学国際研究所, 教授 (90361071)
• Project Period (FY): 2010-04-01 – 2015-03-31
• Keywords: 食品因子 / 分子疫学 / 感知システム / フードケミカルバイオロジー / センシング / 機能性 / カテキン

Outline of Final Research Achievements

We identified several genes, molecules, pathways, and networks of sensory systems for food factors to exhibit their functionality by using genetic suppressor element methodology. We succeeded to develop a novel in situ label-free mass spectrometry imaging technique for visualizing food factors and their metabolites and visualized biotransformation of food factors within mammalian tissue micro-regions after oral dosing. We also validated sensory systems for food factors in view of molecular epidemiology.

Free Research Field

食品機能化学