Investigation of new evaluation approach of functional food factors using in situ metabolomics
| Project/Area Number |
25660109
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Kinki University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
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| Keywords | 食品科学 / 質量分析イメージング / 代謝物分布 / メタボロミクス / 機能性食品 / 質量顕微鏡 / イメージングマススペクトロメトリー / 質量顕微鏡法 / MALDI-IMS / 機能性成分 / 可視化 |
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| Outline of Final Research Achievements |
It is well known that functional food factors have the preventive effect on the diseases. There are several studies on the action mechanism of the functional food factors. However, the research method to investigate the dynamics of functional food factor remains to be established. Because the information provides important clues to clarify the action mechanism of the functional food factors, we aim to establish the research method to investigate the dynamics of functional food factors using mass spectrometry imaging.
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Report
(4 results)
Research Products
(11 results)
