LAB LOGA page on LabLog, a review site (not the lab's official page)
食品機能化学研究室
Showing the original Japanese · View translation
食品の成分が腸や体でどう感知され、どう働くのかを分子から探る研究室。
AboutAbout the lab
食品の機能を、分子レベルで明らかにする。
食品機能化学研究室は、
研究室は
腸が
化学や
Key terms
- 機能性成分
- 食品に
含まれ、 栄養とは 別に、 体の 働きを 調節して 病気の 予防などに 役立つ成分 - 消化管ホルモン
- 食べものが
通ると 胃や 腸の 細胞から 分泌され、 消化や 食欲、 血糖値などを 調節する ホルモン - マイクロRNA
- 遺伝子の
働きを 抑える、 とても 短い RNA。 どの タンパク質が どれだけつくられるかを 調節する
NewsLab news
博士課程の
学生が、 日本アミノ酸学会 第20回学術大会 優秀発表賞を 受賞 修士課程の
学生が、 日本農芸化学会 B.B.B.論文賞を 受賞 修士課程の
学生が、 日本アミノ酸学会 第19回学術大会 優秀発表賞を 受賞 修士課程の
学生が、 日本栄養・食糧学会北海道支部大会 若手奨 励賞を 受賞 修士課程の
学生が、 新渡戸稲造農学賞を 受賞
ResearchResearch themes
食品と
*Illustrative image腸が栄養素を感知するしくみ
さまざまな
*Illustrative image口の外にある苦味受容体の働き
味を
*Illustrative image新しい機能性成分の探索
老化に
*Illustrative image腸内細菌と体をつなぐマイクロRNA
腸内細菌叢の
MembersFaculty
食品機能化学研究室の
- Professor比良 徹
- Associate Professor加藤 英介
- Assistant Professor逢坂 文那
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品機能化学研究室
The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
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.
- Top image: “Intestinal villi through microscope” Jamil Baza / CC BY 4.0 (cropped)
- 腸が
栄養素を 感知する しく み: “Cross-section histology of small intestinal villi of the terminal ileum” Mikael Häggström, M.D. / CC0 (cropped) - 口の
外に ある 苦味受容体の 働き: “Roasted coffee beans” MarkSweep / Public domain (cropped) - 新しい
機能性成分の 探索: “Vicia faba seeds 20101107” Batholith (talk) / Public domain (cropped) - 腸内細菌と
体を つなぐ マイクロRNA: “Lab Mouse (NIH BioArt )” Courtesy of NIAID Ryan Kissinger / Public domain (cropped) - Related lab (生物有機化学研究室): “Jasmonic acid molecule ball” Jynto (talk) / CC0 (cropped)
- Related lab (食品栄養学研究室): “Foods with a high fibre content, such as bread, grains, chia seeds and nuts” formulatehealth / CC BY 2.0 (cropped)
- Related lab (生物化学研究室): “Jodprobe” Flo Sorg / Public domain (cropped)
- Related lab
(作物栄養学研究室): “Crops NR )” USDA NRCS / Public domain (cropped)
About LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.