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Nutrition and Life Sciences Lab
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The lab investigates lipid metabolism and muscle aging at the molecular level to explore the power of food.
AboutAbout the lab
Extending healthy life expectancy through the power of food
The Nutrition and Life Sciences Lab investigates the mechanisms of lipid metabolism and skeletal muscle aging at the molecular level, and searches for food components that act on them.
Aiming to extend healthy life expectancy, the lab conducts research on maintaining health in middle-aged and older adults and on the muscle decline that comes with age.
It currently operates as the "Food Well-being Integrated Science" Social Collaboration Program (commonly called "Shoku-Well"), which was established as the successor to the lab's previous program.
The lab works in close cooperation with the Food Biochemistry Lab, including holding joint seminars.
Key terms
- Ectopic fat
- Fat that accumulates in organs that do not normally store fat, such as the liver and muscle. It promotes the onset of lifestyle-related diseases.
- Fast-twitch muscle
- Muscle (white muscle) that produces large force instantaneously. Its proportion decreases with age, making falls more likely.
- SASP
- Short for senescence-associated secretory phenotype. Components released by senescent cells that cause chronic inflammation and accelerate aging in surrounding cells.
NewsLab news
Article on the discovery of a new Ca2+ regulator in skeletal muscle published in Jikken Igaku (Experimental Medicine)
"Food Well-being Integrated Science" Social Collaboration Program established
ResearchResearch themes
While centering on elucidating the basic principles of life, the lab also pursues applied research based on the knowledge gained. Focusing on the improvement of lipid metabolism and the mechanisms of skeletal muscle aging, it studies the actions of food components.
*Illustrative imageImproving Lipid Metabolism
In research starting under the new program, the lab investigates how ectopic fat accumulates in organs such as the liver and muscle, and which food components suppress it. It uses tools such as human iPS cell-derived liver organoids.
*Illustrative imageMCARE, a Regulator of Skeletal Muscle
The lab analyzed a factor of previously unknown function that is produced only in fast-twitch muscle, and named it MCARE. It is clarifying how MCARE works and examining whether the power of food can be used to act on it.
*Illustrative imageMechanisms of Aging and Anti-Aging
SASP, a set of components released by senescent cells, accelerates aging. The lab studies in detail how SASP is secreted, aiming to find food components that gently suppress its activity.
*Illustrative imageFood Components with Anti-Aging Effects
For food components that have been reported to have anti-aging effects, the lab uses molecular and cell biology methods to investigate what they act on in the body (their molecular targets).
MembersFaculty
The members of the Nutrition and Life Sciences Lab consist of faculty, postdocs, doctoral and master's students (enrolled in the Food Biochemistry Lab), and academic specialist staff.As of 2026
- Project ProfessorRyuichiro SatoPublications ↗
- Specially Appointed Professor (Concurrent)Yoshio YamauchiPublications ↗
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Human iPS cells colonies” Christine Hale, Amy Yeung, David Goulding, Derek Pickard, Kaur Alasoo, Fiona Powrie, Gordon Dougan ほか
（PLOS ONE） / CC BY 4.0 (cropped) - Improving Lipid Metabolism: “Non-alcoholic fatty liver disease1” Nephron / CC BY-SA 3.0 (cropped)
- MCARE, a Regulator of Skeletal Muscle: “Myosin heavy chain heterogeneity in a mouse diaphragm muscle” Jordan Balke / CC BY-SA 4.0 (cropped)
- Mechanisms of Aging and Anti-Aging: “SABG MEFs” Y tambe / CC BY-SA 3.0 (cropped)
- Food Components with Anti-Aging Effects: “Resveratrol-3D-balls” Jynto and Ben Mills / Public domain (cropped)
- Related lab (Food Chemistry Lab (Arai Lab)): “Macrophage ( )” NIAID / CC BY 2.0 (cropped)
- Related lab (Food Biochemistry Lab): “Bodipy-wiki-Rkott-2023” Rkott / CC BY-SA 4.0 (cropped)
- Related lab (Biological Function Development Chemistry Lab): “Blue tongue” Sensonet / CC BY-SA 3.0 (cropped)
- Related lab (Cellular Function Engineering Lab): “Streptomyces hygroscopicus” Snuupo / CC BY-SA 4.0 (cropped)
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