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Food Chemistry Lab (Division of Marine Food Science)
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A lab that searches for unknown compounds hidden in the seaweeds of Hokkaido.
AboutAbout the lab
Searching Hokkaido's seaweeds for unknown compounds.
The Kurihara Lab uses chemical methods to study the compounds contained in seaweeds that grow along the coast of Hokkaido.
Marine conditions in Hokkaido differ from region to region, making it one of the world's most diverse habitats for seaweed.
The lab searches for compounds that can benefit human health and the safety of fishery products, and clarifies their structures and functions.
It is also developing analytical methods to measure the amount of polysaccharides characteristic of seaweeds.
Key terms
- Enzyme
- A protein that drives chemical reactions in the body. Substances that inhibit its activity can become candidates for drug or food ingredients.
- Chromatography
- A method of separating a mixture into its components by using differences in their properties.
- Fucoidan
- A sticky polysaccharide found in brown algae such as kombu and wakame.
ResearchResearch themes
The lab uses chemical methods to investigate the compounds in seaweeds growing along the coast of Hokkaido, one of the world's leading seaweed-producing regions. It pursues two goals: searching for useful compounds and establishing analytical methods to measure how much of those compounds is present.
*Illustrative imageSearching seaweeds for enzyme-inhibiting compounds
From seaweeds that lab members collect themselves at sites across Hokkaido, the lab uses chromatography to isolate compounds that inhibit enzymes involved in postprandial hyperglycemia, inflammation, and the blackening of shrimp and crab, and determines their structures. From red algae, it has obtained bromophenols, which are characteristic of seaweeds.
*Illustrative imageMethods for measuring fucoidan
The lab is developing a method that makes it easy to measure polysaccharides such as fucoidan and alginic acid in brown algae like kombu and wakame, anywhere and with inexpensive equipment. It has already established a simple method for separating the polysaccharides by ion exchange.
MembersFaculty
- ProfessorHideyuki Kurihara
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: “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped)
- Searching seaweeds for enzyme-inhibiting compounds: “Rhodomela confervoides Helgoland” Gabriele Kothe-Heinrich / CC BY-SA 3.0 (cropped)
- Methods for measuring fucoidan: “Precipitacija na polisaharid fukoidan od morska alga Laminaria” Biochymialab / CC BY 4.0 (cropped)
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（水産食品科学講座） ): “CSIRO ScienceImage 3619 Examining an agar dish for bacterial colonies as part of the bioremediation project” David McClenaghan, CSIRO / CC BY 3.0 (cropped) - Related lab (機能性分子化学研究室
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