Introduction of Our Laboratory
Our research laboratory is focusing on the proteins and lipids which are major ingredients of animal resources.
Specifically, we investigate function of enzymes and lipids to find new markers for quality control of food and some diseases, and to develop functional foods, health care products, and medicine. In the research, we utilize knockout mice and cultured animal cells focusing on signal transduction and microbiota.
On the other hand, proteins and lipids are important factors in the flavor and texture of foods. We also investigate bioactive compounds in those constituents and their digestion mechanism and conduct research aimed at increasing the value of food and livestock products.
Fugure 1. DGKβ KO mouse (left) and its primary cultured hippocampal neuron (right)
The KO mouse show impairment of memory and its neurons has less branches, indicating importance of DGKβ in morphological change of neurons and higher brain function.
Fugure 2. (a) Immunofluorescent staining and tissue special staining of cultured animal cells (b) Gene analysis by next-generation sequencer.
We analyze the nutritional function, palatability, and health function of foods using various experimental systems.
Topics
- If you would like to visit the laboratory or to enroll in graduate school, please contact us.
- New article by Miss Akazawa and Assistant Prof. Fukuda was published in PLOS ONE. （Publication List）
- 8 new students joined us as research member.
- 13 Students including Master's students graduated.（Photo）
- New article by Assistant Prof. Ueda was published in International Journal of Molecular Sciences.（Publication List）
- New article on vitamin E receptors has finally been published.（Publication List）
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Address
Building-F 6F, Graduate School of Agricultural Science, Kobe University
1-1 Rokkodai, Nada-ku, Kobe, 657-8501, Japan
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