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生物分子認識学研究室
Showing the original Japanese · View translation
タンパク質の構造と機能から、生物の外界認識を理解する研究室。
AboutAbout the lab
構造から読み解く、生物の外界認識。
生物分子認識学研究室は、
研究室の
山下敦子教授は、
研究室は
Key terms
- 甘味受容体
- 甘味を
感じる センサーのような 役割の タンパク質。 甘味物質が 結合すると 信号が 出て、 脳まで 伝えられる - 香気成分
- 果物や
野菜に 含まれる 低分子の 疎水性成分。 香りの ほか、 辛味や 清涼感と いった 口の 中の 感覚にも 影響する
NewsLab news
東京科学大学などとの
味覚受容体の 共同研究が、 PNAS に 掲載 岡山大学との
味覚受容体の 共同研究が、 Journal of Oral Bioscience に 掲載 農研機構などとの
甘味受容体の 共同研究が、 Scientific Reports に 掲載 研究室を
オープン
ResearchResearch themes
この
MembersFaculty
- Professor山下 敦子
- Assistant Professor糸井川 壮大
VoicesStudent voices
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分子発生学研究室理学部 生物科学科当研究室は、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. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Human tyrosyl-tRNA synthetase (interdomain interaction, TyrRS)” Oleksandr V. Savytskyi / CC BY 4.0 (cropped)
- 甘味受容体が
甘味を 感じる 仕組み: “Taste Receptor Activation and Sweetness Perception” Allen A. Lee and Chung Owyang / CC BY-SA 4.0 (cropped) - Related lab (生体統御学研究室): “Fluorescence.microscope1” Bioguy10 / CC0 (cropped)
- Related lab (蛋白質
デザイン研究室): “TMEM238 protein predicted folding via AlphaFold” Huntingrl / CC0 (cropped) - Related lab (学際グループ（発生生物学分野）
): “Fluorescence microscopy of stage 24 squid embryo with ZEISS Celldiscoverer )” ZEISS Microscopy from Germany / CC BY 2.0 (cropped) - Related lab (分子発生学研究室): “Confocal Microscope” Mark from Edinburgh, United Kingdom / CC BY-SA 2.0 (cropped)
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