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Cell and Tissue Biology Lab
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The lab investigates, from the cellular level, how meat and milk are produced.
AboutAbout the lab
A cellular-level science of meat and milk
The Cell and Tissue Biology Lab studies how meat and milk, the main livestock products, are produced in the bodies of livestock.
Focusing on muscle cells and milk-producing cells, the lab pursues ways to improve productivity using the methods of cell biology.
Using biochemical methods, the lab also studies changes in skeletal muscle from before to after the death of livestock, with the aim of improving the quality of meat and meat products.
At the cell and tissue level, the lab also examines how bioactive substances in livestock products affect the regulation of body temperature after eating and skin homeostasis.
Key terms
- Bioactive substances
- Substances that act on the functions of the body and cause various changes
- Mammary epithelial cells
- Cells in the mammary gland that produce and secrete the components of milk
- Homeostasis
- The function of keeping the body's condition constant even when the external environment changes
NewsLab news
Paper by Associate Professor Kobayashi and colleagues published in ACS Omega
Paper by Associate Professor Kobayashi and colleagues published in Biochemical and Biophysical Research Communications
Paper by Professor Wakamatsu and colleagues published in Journal of Thermal Biology
Paper by Associate Professor Kobayashi and colleagues published in Experimental Cell Research
A master's student received the Young Researcher Excellent Presentation Award at the 65th Annual Meeting of the Japanese Society for Meat Science
ResearchResearch themes
The lab studies how meat and milk, the main livestock products, are produced in the animal's body, focusing on muscle cells and milk-secreting cells. It also examines, at the cell and tissue level, how bioactive substances in livestock products affect the skin.
*Illustrative imageHow Milk Is Produced in the Mammary Gland
Milk is produced by mammary epithelial cells, which also form a barrier that prevents infection and milk leakage. Using cultured mammary epithelial cells, the lab studies how milk production and barrier formation are regulated, paying attention to plant-derived components and temperature, with the aim of improving milk production in dairy cows and breastfeeding.
*Illustrative imageHealthier Skin with Components of Livestock Products
Livestock products contain various bioactive substances. These include not only meat and milk but also organs, hair, and whey, which is produced when dairy products are made. The lab is identifying livestock products that act on skin epidermal cells and fibroblasts, and is researching ways to enhance skin homeostasis.
MembersFaculty
The members of the Cell and Tissue Biology Lab are faculty, doctoral, master's, and undergraduate students, and research students.As of 2024
- ProfessorJunichi Wakamatsu
- Associate ProfessorKen Kobayashi
- Assistant ProfessorYu Abe
- Assistant ProfessorKorai Nishihara
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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: “Prosciutto di Parma, Tagliere, Italia” Luca Dea / CC BY 4.0 (cropped)
- How Milk Is Produced in the Mammary Gland: “Udder of a dairy cow, El Chaupi organic dairy farm, Ecuador” Julia Rubinic / CC BY 2.0 (cropped)
- Healthier Skin with Components of Livestock Products: “Cell expantion” Yurij Kot / CC BY-SA 4.0 (cropped)
- Related lab (Genetics and Reproduction Lab): “Bovine Blastocyst” Pandal00m / CC BY-SA 4.0 (cropped)
- Related lab (Applied Food Science Lab): “Cheeses 1 - Wellington, New Zealand” Daderot / CC0 (cropped)
- Related lab (Livestock Production Systems Lab): “NRCSWI00094 - Wisconsin (6833)(NRCS Photo Gallery)” Photo by Bob Nichols, USDA Natural Resources Conservation Service. / Public domain (cropped)
- Related lab (Kawai Lab): “Japanese Shorthorn = Cattle of the World: Japanese Shorthorn (female) ( ) (cropped)” JIRCAS Library from Tsukuba, Japan / CC BY 2.0 (cropped)
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