Food metabolomics project

Nutrition and flavor of foods are composed of low molecular weight compounds. Functional foods and foods with characteristic flavors have been created through the corporate efforts of producers and manufacturers. However, most of those product developments have been conducted on an empirical basis, without any scientific basis. Our goal is to utilize metabolome analysis to accelerate product development and rice breeding through industry-academia collaboration and elucidate various food production and manufacturing events.

Publication

1. Ogura T, Wakayama M, Ashino Y, Kadowaki R, Sato M, Soga T, Tomita M. (2020) Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis. Food Chem. 327 (15), 127077.
2. Aizawa Y, Suzuki T, Saito A, Satoh K, Ogura T, Wakayama M, Soga T, Tsujii Y, Homma K, Inoue H. (2020) Trigonelline attenuates lipopolysaccharide-induced nitric oxide production and downregulates inflammation associated gene expressions. Food Preserv. Sci. 46: 275-280.
3. 山形酸素株式会社, 独自技術によるさくらんぼの品質保持研究、海外展開への取り組みについて, (2024)
4. 株式会社半澤鶏卵, バイオクラスター形成促進事業共同研究成果 新たな「たまご」ジェラートの発売, (2021)

Tatsuki Ogura
Project Research Associate