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細胞組織生物学研究室
Showing the original Japanese · View translation
食肉とミルクができるしくみを、細胞から探る研究室。
AboutAbout the lab
食肉とミルクを、細胞から科学する。
細胞組織生物学研究室は、
筋肉の
家畜の
畜産物に
Key terms
- 生理活性物質
- 体の
働きに 作用して、 さまざまな 変化を 起こす物質 - 乳腺上皮細胞
- 乳腺の
中で、 ミルクの 成分を つくって 分泌する 細胞 - 恒常性
- 外の
環境が 変わっても、 体の 状態を 一定に 保とうと する 働き
NewsLab news
小林准教授らの
論文が、 ACS omegaに 掲載 小林准教授らの
論文が、 Biochemical and Biophysical Research Communicationsに 掲載 若松教授らの
論文が、 Journal of Thermal Biologyに 掲載 小林准教授らの
論文が、 Experimental cell researchに 掲載 修士課程の
学生が、 第65回日本食肉科学会大会で 若手優 秀発表賞を 受賞
ResearchResearch themes
主要な
*Illustrative image乳腺でミルクがつくられるしくみ
ミルクは
*Illustrative image畜産物の成分で皮膚を健やかに
肉や乳の
MembersFaculty
細胞組織生物学研究室の
- Professor若松 純一
- Associate Professor小林 謙
- Assistant Professor阿部 悠
- Assistant Professor西原 昂来
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: “Prosciutto di Parma, Tagliere, Italia” Luca Dea / CC BY 4.0 (cropped)
- 乳腺で
ミルクが つくられる しく み: “Udder of a dairy cow, El Chaupi organic dairy farm, Ecuador” Julia Rubinic / CC BY 2.0 (cropped) - 畜産物の
成分で 皮膚を 健やかに : “Cell expantion” Yurij Kot / CC BY-SA 4.0 (cropped) - Related lab (遺伝繁殖学研究室): “Bovine Blastocyst” Pandal00m / CC BY-SA 4.0 (cropped)
- Related lab (応用食品科学研究室): “Cheeses 1 - Wellington, New Zealand” Daderot / CC0 (cropped)
- Related lab (畜牧体系学研究室): “NRCSWI00094 - Wisconsin (6833)(NRCS Photo Gallery)” Photo by Bob Nichols, USDA Natural Resources Conservation Service. / Public domain (cropped)
- Related lab (静内研究牧場
（河合正人） ): “Japanese Shorthorn = 世界の 牛 日本短角種 JIRCAS Library from Tsukuba, Japan / CC BY 2.0 (cropped)（雌） ( ) (cropped)”
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