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Food Biostructure Lab
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The lab uncovers how food components work, starting from the shapes of molecules.
AboutAbout the lab
Understanding food function at the atomic level
The Food Biostructure Lab "visualizes" the shapes and motions of biomolecules to study how molecules sustain life.
The lab aims to clarify, at the atomic level, how components in food work inside the body.
Using X-ray crystallography and NMR, the lab investigates the three-dimensional structures of proteins and how they bind to other molecules.
The lab is also developing methods that use NMR to analyze the components of food all at once.
Key terms
- X-ray crystallography
- A method that shines X-rays on crystals of proteins and other molecules and determines the arrangement of atoms from the way the X-rays are scattered
- NMR
- Nuclear magnetic resonance. A method that examines the shapes of molecules and the composition of samples from signals emitted by atomic nuclei in a strong magnetic field
- Membrane protein
- A protein embedded in the membrane surrounding a cell that is responsible for moving substances in and out and for receiving signals
NewsLab news
Compound that activates the enzyme SIRT1 discovered in citrus peel
Structural basis of how a plant enzyme recognizes GABA revealed
Student receives the Dean's Award of the Graduate School of Agricultural and Life Sciences
Natural compound that suppresses contaminating microbes in non-alcoholic and low-alcohol beverages identified
Structure of a protein that assists the assembly of African swine fever virus determined
ResearchResearch themes
The lab extracts and identifies functional components in food, and investigates at the atomic level how they work inside the body. By advancing "food molecular anatomy," which links the shapes and functions of food molecules, the lab aims to contribute to extending healthy life expectancy.
*Illustrative imageShape and Function of Food Proteins
The lab studies the three-dimensional structures and functions of proteins and small molecules found in food. It analyzes the mechanisms of antibacterial and antiviral activity, as well as the relationship between the shape of allergens and how readily they cause allergic reactions.
*Illustrative imageFood Composition Seen by NMR
The lab measures food components comprehensively by NMR and combines the data with multivariate analysis. It works on tracking changes during fermentation and aging, distinguishing cultivars and places of origin, and predicting taste.
*Illustrative imageHow Membrane Proteins Work
Using X-ray crystallography and cryo-electron microscopy, the lab studies how transporters and receptors, which exchange substances and information between the inside and outside of cells, recognize their partner molecules.
MembersFaculty
Members of the Food Biostructure Lab include faculty members, project researchers, joint research fellows in agriculture, academic specialists, doctoral, master's, and undergraduate students, and specially appointed support staff for agriculture.As of 2026
- ProfessorKoji NagataPublications ↗
- Associate ProfessorSuguru OkudaPublications ↗
- Assistant ProfessorKenta TsutumiPublications ↗
VoicesStudent voices
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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: “CSIRO ScienceImage 296 Protein Crystals Use in XRay Crystallography” division, CSIRO / CC BY 3.0 (cropped)
- Shape and Function of Food Proteins: “Lysozyme” Yikrazuul / CC BY-SA 3.0 (cropped)
- Food Composition Seen by NMR: “Solutions of organic substances for NMR analysis” Ryabitskii / CC BY 4.0 (cropped)
- How Membrane Proteins Work: “Dopamine Transporter Crystal Structure” Krystal Structure / CC BY-SA 4.0 (cropped)
- Related lab (放射線植物生理学研究室): “Soybean Plants in the Field ( )” United Soybean Board / CC BY 2.0 (cropped)
- Related lab (
「酵母発酵学」 社会連携研究部門): “Tanks at Green Leaf brewery” Ruth Hartnup from Vancouver, Canada / CC BY 2.0 (cropped) - Related lab (酵素学研究室): “Lysozyme crystals” Ilyassova Bayan / CC0 (cropped)
- Related lab (食品生化学研究室): “Bodipy-wiki-Rkott-2023” Rkott / CC BY-SA 4.0 (cropped)
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