Establishment of evaluation criteria for food safety by AGE measurement

2014 Fiscal Year Final Research Report

• Project/Area Number: 24650482
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Tokai University
• Principal Investigator: NAGAI Ryoji 東海大学, 農学部, 准教授 (20315295)
• Co-Investigator(Kenkyū-buntansha): KAWAKAMI Shigeki 大阪大学, 産業科学研究所, 特任准教授 (90432509)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: メイラード反応 / 食品 / 安全性 / 栄養学

Outline of Final Research Achievements

Recent studies demonstrate that Advanced Glycation End-products (AGEs)/melanoidins generated from the Maillard reaction in foods are associated with the worsening of diabetes. Those reports raise questions about the risk for intake of Japanese traditional foods such as Miso and Soy source. In the present study, we developed the assay system for AGEs content in Miso by instrumental analysis and immunochemical method. Accurate measurement of AGEs content in Miso may decrease the harmful rumor.

Free Research Field

生化学　食品化学