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Food and Nutrition Lab
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A lab that studies how the components in food act inside the body.
AboutAbout the lab
Finding how food components protect the body.
The Food and Nutrition Lab studies how the various components in food act inside the body.
Using mice, rats, and cultured cells, the lab searches for food components that suppress inflammation and liver injury, and investigates how they work at the molecular level.
It also works on the metabolism of tryptophan, an essential amino acid, and on the search for food components effective in preventing obesity and lifestyle-related diseases.
Key terms
- Tryptophan
- One of the essential amino acids. In the body, it is converted into niacin, a type of vitamin, and other substances.
- Gene expression
- The process by which proteins and other molecules are made in a cell based on the information in genes.
- Phytochemicals
- Components found in plants such as vegetables and cereals, including polyphenols.
NewsLab news
View More ↗ResearchResearch themes
The lab studies the physiological functions of food components and the mechanisms by which they act. Using animals and cultured cells, it searches for factors in food that suppress the onset and progression of disorders such as hepatitis and inflammation.
*Illustrative imageProtecting the body with food components
Using rats, mice, and cultured human-derived cells, the lab searches for factors in food that suppress the onset and progression of hepatitis and inflammation, and investigates how they work. It also develops food materials that make use of unused resources such as the outer layers of cereal grains.
*Illustrative imageACMSD, a key enzyme in tryptophan metabolism
The lab studies the enzyme ACMSD, which determines how readily tryptophan is converted to niacin. It investigates how food components and hormones alter the expression of its gene, and how the enzyme relates to cholesterol metabolism and the immune system.
*Illustrative imageProperly evaluating new food materials
The lab examines, in animals and cells, the effects of health food and functional food materials on metabolism and nutrient levels in the body, as well as their safety. It also works on building evaluation systems using tools such as DNA microarrays.
*Illustrative imageHow components in vegetables work
The lab studies the physiological functions of phytochemicals found in plants such as vegetables and cereals, including hemicellulose, polyphenols, and catechins.
MembersFaculty
The members of the Food and Nutrition Lab consist of faculty, and doctoral, master's, and undergraduate students.As of 2020
- ProfessorYukari Egashira
- Associate ProfessorShizuka Hirai
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: “Maya Cooper, Space Food Systems Laboratory (2)” Robert Markowitz / Public domain (cropped)
- Protecting the body with food components: “Rice bran” Palagiri / CC BY-SA 3.0 (cropped)
- ACMSD, a key enzyme in tryptophan metabolism: “L-tryptophan ball-and-stick” MarinaVladivostok / CC0 (cropped)
- Properly evaluating new food materials: “Testing Products Marketed as Dietary Supplements ( )” The U.S. Food and Drug Administration / Public domain (cropped)
- How components in vegetables work: “Jakseol green tea leaves” 예향 / CC BY 2.0 kr (cropped)
- Related lab (Bioresource Chemistry Lab): “PerkinElmerICP-768x576” 作者不詳 / Public domain (cropped)
- Related lab (Bioorganic Chemistry Lab): “Chemistry competition MB” Miha Bukleski / CC BY 4.0 (cropped)
- Related lab (Molecular Biofunction Lab): “Plant Cells, Being Plasmolyzed” Ouotro / CC BY 4.0 (cropped)
- Related lab (Biomolecular Chemistry Lab): “Molecule display ( )” allispossible.org.uk / CC BY 2.0 (cropped)
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