Establishment of the data-base of food with Maillard reactions for food safty

2014 Fiscal Year Final Research Report

• Project/Area Number: 24240096
• Research Category: Grant-in-Aid for Scientific Research (A)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Ochanomizu University
• Principal Investigator: HOMMA Seiichi お茶の水女子大学, 生活科学部, 名誉教授 (50017240)
• Co-Investigator(Kenkyū-buntansha): YAMAGUCHI Keiko 日本女子大学, 家政学部, 助教 (00440074) ; MATSUI Yoshimitsu 東京農業大学, 応用化学部, 助手 (10647845) ; OTSUKA Yuzuru 戸板女子短期大学, 食物栄養科, 教授 (20134833) ; NAKANISHI Yasuhiro 東京農業大学, 国際食料情報学部, 准教授 (60246668) ; SUZUKI Emiko お茶の水女子大学, 大学院人間文化創成科学研究科, 教授 (80154524) ; ANDO Naoko 東洋大学, 理工学部, 准教授 (70360485)
• Co-Investigator(Renkei-kenkyūsha): NOMI Yuri 新潟薬科大学, 応用生命科学部, 助教 (20614887)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: メイラード / 褐変 / アミノカルボニル反応 / AGE / 微生物分解 / LC-MS/MS / 食品

Outline of Final Research Achievements

We have found out a few effective micro-organisms that can decompose melanoidin polymers to detect the molecular structure by summing the chemical characteristics of the decomposition products. The micro-organism samples were collected mainly from sugarcane farm and mangrove floor soil in the Ryukyu Archipelago.The sugarcane was decomposed by the sample obtained in Miyako Island. Those samples showed laccase activity. Mechanism of maillard reaction was investigated. Maillard reaction products were introduced to cell or animals and effect of those compounds on gene expression was measured. New method to analyze MI, PhIP, Pyrazines, CML, CEL etc with LC-MS/MS was established and contents of those products in foods were analyzed and the results were stored in database.

Free Research Field

食品科学