Profile Information

Affiliation
Associate Professor, Faculty of Life and Environmental Sciences, University of Tsukuba

J-GLOBAL ID
200901067529236102
researchmap Member ID
1000047626

Our field of research is in the area of food biotechnology, and it has great potential to improve a diverse array of problems associated with food production and processing as well as health-promoting aspects of food. We deal with enzymes related to food processing, that is, carbohydrate-relating enzymes, proteases, lipases, and enzymes those are responsible for the production of phytochemicals in plants. Much of the work focuses on the isolation of novel enzymes with desired substrate specificities for the application of food processing, and clarification of their enzymatic properties. Moreover, we use such novel enzymes for the production of food additives, and the resultant products are subjected to the assay for biological activities. We have recently isolated a novel β-1,3-xylanase which is capable for hydrolyzing a β-1,3-xylan in green algae, andβ-1,3-xylooligosaccharides as reaction products indicated anti-tumor activity on HL 60 cells.
Functional foods and nutraceuticals are also considered to be part of food biotechnology. Functional foods are defined as foods that provide benefits to our health, and specific compounds within functional foods are responsible for their health-promoting effects. Therefore, we study the isolation of chemical compounds in plants to clarify biological activities for the application of food additives. Thereby, we found out that crude extracts of myrtle (Myrtus communis, a kind of European herb ) leaves and fruits indicate strong anti-tumor and anti-oxidant activities. At present, we have been carrying out research on the isolation and characterization of chemical compounds responsible to the above activities.

Papers

  72

Misc.

  19

Books and Other Publications

  5

Presentations

  9

Research Projects

  8

Industrial Property Rights

  3

Other

  9